Regions of Italy 6-Week Series

Discover the beautiful land of Italy and the flavors and cuisines that define each region, traveling from north to south. Recipes highlight the dishes of each region, showcasing ingredients, cooking style, and ethnic influences comprising the local flavors. If you love classic Italian food, you’ll have a ball studying the intricacies of the world’s most iconic cuisines. Buon appetito!

Week 1 – Piedmont: Translated to “at the foot of the mountain,” Piedmont is crowned by the Alps and is one of Italy’s best-kept food secrets. The cuisine is hearty, simple, and soothing. 
Recipes 

Week 2 – Emilia Romagna: Largely considered the gastronomical and culinary heart of Italy, this northeast region is the origin of Italian staples Parmigiano-Reggiano, Prosciutto di Parma, and Balsamic vinegar!
Recipes this week include:
• Chef Rosario’s Lasagne
• Bitter Salad with Prosciutto
• Stuffed Artichokes
• Molten Chocolate Cake

Week 3 – Tuscany: This region owes its legacy to the Etruscans, who lived in northern and central Italy 3000 years ago and loved food, wine, and art. Unlike its northern neighbors, Tuscany favors unfussy, rustic foods dressed with olive oil rather than heavy sauce.
Recipes this week include:
• Fritto Misto (Mixed Fried Vegetables)
• Bean and Farro Soup
• Pan Seared Pork Chops
• Cocoa Hazelnut Biscotti

Week 4 – Lazio: Home to Rome and Vatican City, the Lazio region has always been at the hub of Italian culture. The food is made up of wholesome and iconic dishes that are quick and easy to cook.
Recipes this week include:
• Bruschetta
• Spaghetti Carbonara
• Roast Branzino
• Tiramisu

Week 5 – Campania: Best known worldwide for pizza, Campania’s cuisine relies on sun dried vegetables, fresh farmhouse cheese, and local seafood to create bright, simple dishes. 
Recipes this week include:
• Ricotta Crostini
• Pasta alla Puttanesca
• Assorted Pizzas
• Baba with Limoncello and Lemon Cream

Week 6 – Sicily: This food of this island has absorbed influences from its many invaders including the Greeks, Arabs, Normans, and Spanish. The result is a cuisine full of delightful distinctions from Italian food to the north. 
Recipes this week include:
• Caponata (Sweet & Sour Eggplant)
• Arancini (Rice Croquettes)
• Swordfish Rolls
• Ricotta Cannoli

Chef Anthony Haley