Pasta with eggs should contain at least five entire eggs for each kilogram of semolina. Pasta is usually made from durum wheat semolina flour and water, with or without eggs. Moreover, some pasta types are found only in a particular region or change name according to the region. Each shape of pasta is matched with a different sauce depending on that shape’s ability to hold that specific sauce. Many shapes are available, but Italians usually group the different shapes into short and long pasta, and plain or stuffed pasta. Pasta can be subdivided according composition (only wheat flour and water, or wheat flour, water and eggs), shelf-life (fresh or dry pasta), production method and shape or cut. Note that there is a great difference between dishes that are generally considered as “typically Italian” abroad, but that may not be so widespread in Italy, and dishes that are popular in various regions of Italy, but relatively unknown abroad. Below we have compiled a list of famous Italian foods, iconic Italian dishes, renowned traditional, regional foods of Italy, Italian staple foods and must-eat dishes when you are in Italy. So, even the most popular Italian foods are not necessarily common all over Italy. Then there is also the focaccia, with several versions according to the region.
Grains like orzo (barley) and farro (spelt) are eaten in various regions of Italy. Polenta is also a common dish in center-south regions, like Molise, though. To simplify grossly, we could say that in the North carbohydrates come mainly in the form of rice (the typical risotto comes from the Padana plane where large rise fields can be found around the Po river), polenta and potatoes, while in the South the main source of carbohydrates are the traditional pasta and pizza. Typical Italian foods and dishes include assorted appetizers ( antipasti misti), all types of pasta, risotto and pizza, soups ( minestroni and zuppe) and delicious meat and fish dishes.The main regional differences are in the sources of carbohydrates, the origin of the proteins and the choice of vegetables or contorni (side dishes). This be said, the Italian menu is typically structured in much the same way all over Italy, with an antipasto, primo, secondo and dessert. Add to that the fact that Italy became a unified nation only in 1861, after having mainly been a confederation of states for the previous thousand of years, and this diversity becomes even more obvious. This is not surprising considering the shape of the country – long and narrow, surrounded by the sea and with big mountains in the North. While many countries have local culinary styles that differ from region to region, in Italy these differences are much more pronounced. Some of Italy’s most famous gourmet foods, which have gained international fame, such as white truffles, can actually be found only in specific areas of Italy. These regional differences are based on a combination of climatic factors (availability of specific ingredients), historic factors (migration flows, influence from other peoples), geographical factors (living by the seaside or in the mountains) and economic factors (gastronomy influenced by the presence of former noble courts, labor or peasant communities).
Italian cuisine is strongly influenced by local history and traditions, as well as by the local and seasonal availability of products. Each region of Italy has its own regional food specialties.
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