Italian cuisine has evolved extensively over the centuries the ingredients vary by region; Veneto is well known for risotto; Lombardy often found in soups as well as risotto; Val D'Aosta cheese fondues called fonduta or polenta typical of the Alpine region; Piedmont is a region where seasonal gathering of nuts, fungi, cardoons; Emilia-Romagna is well known for its cured hams and mortadella, Parmesan cheese, or culatello; Laziofor amatriciana pasta; Campania produce best quality like tomatoes, peppers, spring onions, potatoes, artichokes, fennel, lemons and oranges which all take on the unique flavor of the volcanic soil of the region; Apulia is the largest producer of olive oil in Italy; Sicily is another region filled with culinary influences because of its location.
This is the italian Meal structure:
Aperitivo
apéritif usually enjoyed as an appetizer before a large meal. Popular drinks include Campari, Cinzano, Byrrh, Suze, and Vermouth.
Antipasto
literally "before (the) courses", hot or cold appetizers
Primo
"first course", usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup.
Secondo
"second course", the main dish, usually fish or meat. Traditionally veal, pork and chicken are the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany. Fish are those which are caught locally.
Contorno
"side dish", may consist of a salad or cooked vegetables. A traditional menu features salad along with the main course.
Formaggio e frutta
"cheese and fruits", the first dessert, usually served together
Dolce
"dessert", such as cakes and cookies
Caffè
coffee/capuccino/latte
Digestivo
"digestives", liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè ("coffee killer")
amaretti, arancia, asiago, asti spumante, barbaresco, barbera, barolo, biscotto, bresaola, brunello, caciocavallo, canestrelli, cantuccini, castagne, chianti, cioccolatini, colomba, confetti, cotechino, dolcetto, espresso, fontina, frascati, gelato, gianduiotti, gorgonzola, grana padano, lambrusco, limone, marrone, marrons glaces, marsala, mortadella, moscato, mozzarell, nocciola, pancetta, pandoro, panettone, panforte, parmigiano reggiano, pecorino, pera, pesca, prosciutto, prosecco, ricciarelli, salame, sangiovese, savoiardi, sfogliatine, taleggio, torrone, trebbiano, verdicchio, vernaccia, vino
Aperitivo
apéritif usually enjoyed as an appetizer before a large meal. Popular drinks include Campari, Cinzano, Byrrh, Suze, and Vermouth.
Antipasto
literally "before (the) courses", hot or cold appetizers
Primo
"first course", usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup.
Secondo
"second course", the main dish, usually fish or meat. Traditionally veal, pork and chicken are the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany. Fish are those which are caught locally.
Contorno
"side dish", may consist of a salad or cooked vegetables. A traditional menu features salad along with the main course.
Formaggio e frutta
"cheese and fruits", the first dessert, usually served together
Dolce
"dessert", such as cakes and cookies
Caffè
coffee/capuccino/latte
Digestivo
"digestives", liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè ("coffee killer")
amaretti, arancia, asiago, asti spumante, barbaresco, barbera, barolo, biscotto, bresaola, brunello, caciocavallo, canestrelli, cantuccini, castagne, chianti, cioccolatini, colomba, confetti, cotechino, dolcetto, espresso, fontina, frascati, gelato, gianduiotti, gorgonzola, grana padano, lambrusco, limone, marrone, marrons glaces, marsala, mortadella, moscato, mozzarell, nocciola, pancetta, pandoro, panettone, panforte, parmigiano reggiano, pecorino, pera, pesca, prosciutto, prosecco, ricciarelli, salame, sangiovese, savoiardi, sfogliatine, taleggio, torrone, trebbiano, verdicchio, vernaccia, vino