Quality Ingredients and Regional Diversity
Italian food; It has a culinary culture that includes fruits, vegetables, meat and delicious sauces from each other. In general, dishes are prepared simply and quickly, the important thing is the quality of the ingredients, which Italian cooks especially boast of this quality. Cheese and wine culture are the most important parts of the cuisine, while olive oil, basil, tomato, balsamic Decoction are among the must-haves.
Italian cuisine, which varies according to regions and even cities, is shaped by fish, potato, corn and cheese varieties in the north, while it becomes enriched with vegetable-dominated regional flavors such as olive, artichoke, eggplant, caper, sardine, anchovy as it descends to the south. Throughout the country, tomato sauce is an indispensable part of both pastas and pizzas.