Italy was a nation of small city-states until rather recently and Italian cuisine is often considered to be a collection of regional specialties.  The primary culinary division is between the fertile north and the more arid south.  It is the southern cuisine that is best known in the U.S.  Here we find a marriage between olive oil, tomato and garlic.  Pizza and stuffed pasta is often used.  The cuisine of northern Italy is much more similar to that of France.  The area surrounding Bologna has influenced much of Italian cuisine.  Mortadella, an early form of the American bologna, was first made there, and Parmesan cheese was originally made near Parma.  The cuisine of this area is known for delicate pasta, herb vinegars and cured pork products such as Prosciutto ham.  In the eastern part of Italy, seafood and rice dishes are popular.

Along the Austrian border, sausages, sauerkraut and strudel can be found.  In the north, butter and cream is used widely, and white sauces are preferred to the tomato sauces of the south.  Popular dishes include risotto, which is a creamy rice dish, and polenta, which is cooked corn meal often topped with cheese or sauce.  Panettone (“Tony’s bread”), is a popular fruit studded sweet bread.  Wine is used in many sauces in the north, although Italians in the north seems to prefer the sweeter wines like Marsala rather than dry cooking wines.  Parsley, oregano and basil are frequently used herbs.  A primary flavor principle in the north is the combination of wine, vinegar and garlic.  Lemon, nuts, capers and anchovies are added for variation.  In southern Italy, we find the classic tomato sauce of olive oil, garlic, basil, tomato and bell pepper.  Another well-known sauce is Pesto, which is made by pulverizing herbs, nuts and garlic with olive oil and Parmesan cheese. 
Naples dominates the cuisine of southern Italy and the food is heartier than in the north.  Less meat is eaten but chicken and legumes are readily available.  Oysters, swordfish and eel are common seafood while eggplants, artichokes, tomatoes and sweet peppers are common vegetables.  Mozzarella cheese, ricotta, and provolone are used extensively.  To the best of our knowledge, this is where pizza originated.  On the Island of Sicily, one will find a great deal of citrus fruits, wheat, olives and a wide variety of vegetables.  Sicily is known for bread and pastry.  Tuna, sardines, dried cod and sausage are popular.

Meal Patterns

Typically, Italians eat three meals each day.  Breakfast is usually a light meal consisting of bread and jam with coffee, café latte or hot chocolate.  The midday meal is usually the largest meal and is often served in a series of courses beginning with antipasti.  Antipasti are appetizers.  Typically, they are combinations of meat, fish or vegetables and they are served in small portions.  They are usually served on a single plate at the table.  Sometimes an aperitif, such as vermouth, is served with antipasti.  Following the antipasti, pasta, rice or perhaps soup would be served.  The entrée follows.  The entrée is typically meat or fish-based and accompanied by a vegetable.  The salad course is served after the main course.  In a private home, fruit or cheese would be served for dessert and on special occasions or in a restaurant, cakes, puddings or pastries would be eaten.  Serving coffee, usually sweetened espresso, signals the end of the meal.  The evening meal is a small meal consisting of soup or a fritatta (a flat Italian omelette) or salad with cheese or fruit. Bread and wine are served with both the midday and evening meal.  It is becoming increasingly popular to eat a lighter lunch and eat the main meal of the day in the evening.

Etiquette and Mealtime Behavior

It is impolite and ungracious to refuse a lunch or dinner invitation, particularly if it is repeated.  It is acceptable to bring a gift; avoid chrysanthemums if visiting a residence, as they are associated with death and funerals.  Handshakes are a common greeting, and one should address people with title and last name; if no title, use Signore or Signora.  It has become more common to use first names, but it is wise to wait for the invitation to do so.

Punctuality is recommended for guests and visitors, although it is acceptable among friends to be as much as twenty minutes late.  Paradoxically, to be “kept waiting” is considered impolite.  Bringing a gift is acceptable, but do not bring wine as that is an insult, suggesting the host is not fully prepared or knowledgeable.  Aperitifs may be served prior to a meal.  Meals may last two to three hours on special occasions, such as when a foreigner is visiting.  Meals are social events for building and assessing relationships, and business should not be discussed.  The host or hostess indicates when the meal is to start and will sit at either end of the table.  There is little formality and ritual during the meal, although toasts may be made.

The Italian Approach

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Last Updated: February 17, 2006