The Italian Food

It is surprising how many people who believe they are familiar with Italian cooking are unaware of the regional differences that exist. Pasta is the first course in a meal for most Italians with the exception of the far north. Here risotto or polenta is the norm. For the most part, meat does not play a regular part of many Italian diets with vegetables, grains and legumes taking center stage in most homes. Olive oil is often seen in its dark green state (from its first pressing) in the south. You will see a more refined, golden oil in the north.

As far as suggesting the best olive oil to use, I must first stress your choice depends upon the use of the oil and your own personal tastes. Many people prefer a fruity, golden oil and for them I would recommend using a product from Lucca. I used to live in Pisa which is near Lucca and consequently we would have Luccan olive oil on the table all the time. It has a delicious fruity, bright green aroma and the taste would often have a pleasant sharpness or bite to it. My oil of choice, though, comes from the rich, dark green olives of Sicily. I grew up with this and find the earthy, heavier, aromatic liquid almost makes me swoon with anticipation. So powerful is the flavor, I find I use much less than when I use the more refined, golden oils.

Although focaccia originates from Genoa, you will see a softer, thicker version in Apulia which is made of potatoes. This is chewy and delicious, especially lightly brushed with that dark green, southern Italian olive oil.

Basically, Italian cuisine is a combination of vegetables, grains, fruits, fish, cheeses and a scattering of meats, fowl and game usually seasoned or cooked with olive oil (with the exception of the far north). The reliance upon what the country can produce has shaped a diet popular for centuries, particularly with the poorer Italian people, and is called la cucina povera.