Italian Cuisine reflects many influences. As Italy was only unified in 1861, its cuisine shows regional, Greek, Roman, Norman and Arab influences. It is in fact made up of regional specialities with each area showing variations, even with similar dishes.

Roman dishes are known for their frequent use of pecorino (sheeps cheese) and frattaglie (offal) while Tuscan dishes often use meat, white beans and unsalted bread.

The pizzas in Rome are extremely thin while Sicilian and Neopolitan pizzas use a thick base and North Italian dishes show French and German influences.

Lombardia and Pierremonte both grow different strains of rice and both can be found in risotto dishes. The Northern parts of Italy are known for palenta and Sicily has many influences from Arab cuisine too (lemon, pistachio) and also includes fish (tuna, swordfish).


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