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ITALIAN CUISINE - Coggle Diagram
ITALIAN CUISINE
IN THE NORTHERN PART
DISHES
POLENTA
RISOTTO
SOUPS
STEWS
INGREDIENTS
DAIRY PRODUCTS
REGION TYPICAL DISHES
TRENTINO ALTO ADIGE (ITALIAN/GERMAN ORIGINS)
CANEDERLI
LIGURIA: PESTO
MILAN: RISOTTO, BREADED VEAL CUTLETS
IN THE CENTRE
INGREDIENTS
MEAT
GAME
PECORINO CHEESE
DISHES
ROME: PASTA ALLA CARBONARA
IN THE SOUTH
IN SICILY: SPICES, COUSCOUS
INGREDIENTS
TOMATOES, PEPPERS, OLIVES, OLIVE OIL, CITRUS FRUITS, RICOTTA CHEESE, AUBERGINES, FISH, CAPERS
DISHES
PASTA ALLA NORMA
CAPONATA
ITALY HAS
DIVERSE CLIMATE AND TERRAIN
A VARIETY OF PRODUCTS, DISHES, RECIPES