North Italian cuisine

[Mistel]

Since there was a Sicilian cooking thread, I thought it would be interesting to start a North Italian one, with pictures of the different dishes from the various regions/areas. In North Italian cookery, fish, potatoes rice, corn, sausages, pork and various types of cheese are the most common ingredients. There are also many different types of stuffed pasta and polenta and rice are widely used.

I will start with some dishes from Lombardy, which is where I live. According to wikipedia, "Lombard food tends to have little in common with Central or Southern Italian dishes, in many cases lacking the presence of tomato and olive oil, being more meat-based and buttery. In many aspects, Lombard cuisine has much in common with that of Austria and central Europe in general."

Bergamo:

Casonsei (type of filled pasta)
http://i1053.photobucket.com/albums/s476/mistel/casonsei_zpsb8f5b1e7.jpg

Polenta taragna
http://i1053.photobucket.com/albums/s476/mistel/polenta_taragna_zpsda785dcb.jpg

Polenta taragna with sausages
http://i1053.photobucket.com/albums/s476/mistel/polenta_taragna_sals380_zps3e28dfb1.jpg

Polenta e osei (sweet)
http://i1053.photobucket.com/albums/s476/mistel/Polenta_e_osei_dolce_zpsb5ddf3b0.jpg

Milan:

Risotto alla milanese
http://i1053.photobucket.com/albums/s476/mistel/risotto_alla_milanese1_zpsfce08d79.jpg

Cotoletta alla milanese
http://i1053.photobucket.com/albums/s476/mistel/Milanesa_zps4c83886a.jpg

Cassoeula
http://i1053.photobucket.com/albums/s476/mistel/800px-Cassoeula_zps149f51ea.jpg

Panettone
http://i1053.photobucket.com/albums/s476/mistel/Panettone_vero_zps9a1955c6.jpg

[MM81]

My region, Liguria, has a cuisine reflecting its placement on the Mediterranean Sea. Olive oil is much more used than butter, at least in the traditional dishes. Tomato sauce is common, too, although often arranged in a different way than in the South, the so called "tuccu" (a type of tomato sauce with beef, pork, rosemary, garlic and red wine).
Ravioli col tuccu
http://t3.gstatic.com/images?q=tbn:ANd9GcRawIVpUDRKkkLAztv0_lru6DuPxt8-Rq12jxrDF6zH_VWa8RRGYQ
Pansoti al sugo di noci (Pansoti with nuts' sauce)
http://www.villa-margherita.biz/bbb/file_content/fl22.jpg
Trenette al pesto (pesto is a basil-based sauce, with garlic and pecorino cheese)
http://t3.gstatic.com/images?q=tbn:ANd9GcQduHhuEGnTWG9ZJ5pPoDzqcp_mL85yX-8D-zhBNi3OeZ8IjUZwzg
Cima alla genovese
http://ricette.giallozafferano.it/images/ricette/0/80/preview.jpg
Totani e patate (squids and potatos)
http://www.cucchiaio.it/sites/www.cucchiaio.dev.softecspa.it/files/imagecache/ricetta_immagine_grande_620/ricetta/immagini/2010/01/totani-e-patate.jpg
Stoccafisso alla ligure (Codfish with tomatos, olives, pinoles)
http://www.mangiareinliguria.it/ita/ricette/ricette_liguria/stoccafisso-accomodato.jpg
Pandolce (typical Christmas sweet)
http://www.lascatoladeisegreti.it/alimenti/pandolce-genovese.jpg
Queen of ligurian street food: la focaccia, "ordinary" and with cheese (typical of the town of Recco)
http://www.giallozafferano.it/images/ricette/2/214/slide-450.jpg
http://ricette.giallozafferano.it/images/ricette/0/81/preview.jpg

[Mistel]

^^I absolutely love focaccia di Recco (with cheese), and stuffed pasta with nut sauce is one of my favourite dishes.

[Corvus]

We eat most of these too, the dishes just have other names

[rhiannon]

I prefer North Italian food over South.

[Linet]

Fooooood ......:hungry:

[Mistel]

We eat most of these too, the dishes just have other names

Really? That's interesting.

[Corvus]

Really? That's interesting.

Yes esp. the ones you posted are all famous here. The Italians copied it from us not vice versa except Panettone

[MM81]

Yes esp. the ones you posted are all famous here. The Italians copied it from us not vice versa except Panettone
And codfish, and squids, and pesto... ;) :)

[Corvus]

And codfish, and squids, and pesto... ;) :)

Ok, questi cibi avete inventato voi :D

[Mistel]

Ok, questi cibi avete inventato voi :D

What about risotto and filled pasta? I only know spätzle, which is like gnocchi. You can get that here with spinach, from the supermarkets I mean.

[Ausência Forçada]

it looks very good:clap2:

[Corvus]

What about risotto and filled pasta? I only know spätzle, which is like gnocchi. You can get that here with spinach, from the supermarkets I mean.

Risotto is known under risotto here too. So maybe we imported it from Italy as well

Filled pasta=Kärtner Kasnudln
It derives from Carinthia

http://www.8ung.at/joanab1/images/kasnudeln.jpg

[MM81]

Yes esp. the ones you posted are all famous here. The Italians copied it from us not vice versa except Panettone
What we surely copied from the austrians is the Knödel (Canederli). They're typical in Trentino and sorrounding areas.
http://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Semmelknödel.jpg/250px-Semmelknödel.jpg
And when I was in Trieste some years ago I was surprised by the austrian influence in the local pastry-making. They're delicious, I love mitteleuropean sweets.
http://www.alkymy.it/wp-content/uploads/2011/01/putitza.jpg
http://www.dailybreadcafe.ca/wp-content/uploads/2011/11/Apple_Strudel.jpg

[Mistel]

MM81, you mustn't forget trofie with pesto, green beans and potatoes. For me this is the signature dish of Genoa! :)
http://i1053.photobucket.com/albums/s476/mistel/piatto-pronto-tovagliolo-beige-sfondo-di-legno_dettaglio_ricette_slider_grande3_zpsc1cda439 .jpg

[MM81]

MM81, you mustn't forget trofie with pesto, green beans and potatoes. For me this is the signature dish of Genoa! :)

Yeah you're right. They're excellent with nut sauce,too.
Another typical dish is farinata, made with chickpeas meal and olive oil. Very simple, and good :)
http://ricette.giallozafferano.it/images/ricette/0/82/preview.jpg

[Anthropologique]

I like Italian food from all regions... better than French, Belgian or Spanish IMO.

[MM81]

My cousins from Parma (western Emilia) eat food like this:
Tortelli alle erbette (pasta stuffed with beets and ricotta)
http://ricette.donnamoderna.com/var/ezflow_site/storage/images/media/images/ricette-importate/primo/pasta-ripiena/tortelli-alle-erbette/piatto-servito-cucchiaio/55074371-1-ita-IT/piatto-servito-cucchiaio_dettaglio_ricette_slider_grande3.jpg
Picaia (stuffed brisket)
http://www.ricettemania.com/emiliaromagna/images/0279.jpg
And Parma is also world famous for the parmigiano reggiano cheese
http://www.giallozafferano.it/images/prodotti/parmigiano_reggiano380m.jpg
and the omonymous ham
http://www.academiabarilla.it/anteprima_prosciutto-parma-1_0494.aspx

[MM81]

More food from Emilia
Lasagne al forno (oven baked lasagne)
http://static.buttalapasta.it/625X0/www/buttalapasta/it/img/ricetta-lasagne-al-forno.jpg
Tortellini
http://t0.gstatic.com/images?q=tbn:ANd9GcR0Qo3w0QdoFUgGgepdR5dX7oeOOIomE KZiSWAnWhQc8w-dfwD9
Cannelloni alla bolognese
http://tuttocucina.myblog.it/media/02/01/702703912.jpg
Tortelli di zucca (pasta stuffed with pumpkin)
http://www.lericettedipola.it/wp-content/uploads/2012/10/tortelli-di-zucca-1.jpg

[Peyrol]

I prefer North Italian food over South.

Of course, i like southern cuisine but is too overrated.


Something from Piemont...

The tajarin, typical from southern Piemont (the Langhe hills), usually served with rabbit or chicken meat, coocked with wine, oil, garlic and rosemary.

http://gastrolust.com/wp-content/uploads/2009/02/spinasse-tajarin-al-ragu.jpg

Gnocchi al Castelmagno, potato dumplings cooked with Castelmagno (Cuneo, southern Piemont) cheese

http://1.bp.blogspot.com/_SDU7vT9187E/Shj-TNh6MrI/AAAAAAAABCU/Hh_HIRF-NuU/s400/gnocchi+al+castelmagno+copia+copia.jpg

http://2.bp.blogspot.com/-02KjmG9y5nk/T0pWnC59FzI/AAAAAAAAAHQ/mBlhAp3hKrU/s1600/gnocchi2.jpg


The Plin, similar to the ravioli, filled with with eggs, meat, gentian and Barolo wine.

http://www.altissimoceto.net/Image/MeetingVillaCrespi/plin.jpg

The Banha càuda, a soup of garlic,anchovies, oil, tomatoes.

http://2.bp.blogspot.com/-ocniqtRrtFI/UIBh15aQTKI/AAAAAAAAvkE/av_j3QD5ToY/s1600/Bagna-Cauda.jpg

The Fondue Valadoìs, an alpine dish of melted cheese

http://www.taccuinistorici.it/fotoricette/597.jpg

https://www.piecewise.com/uploads/images/1f1362ea41d1bc65be321c0a378a20159f9a26d0.jpg

[Peyrol]

Risotto is known under risotto here too. So maybe we imported it from Italy as well



That's for sure because was the venetian merchant Marco Polo who firstly introduced chiese rice in Europe from Mongolian Empire...i see the route: from venice across the Brenner, and then immediately to Austria.
Not surprising.

[Mistel]

Apparently Emilia-Romagna is supposed to be the best place for eating...and putting on weight because of all the good food! This is a variant on the standard lasagna al forno with mincemeat. It is made with pesto, potatoes and green beans and so, for that reason, it is called Genoa-style lasagna.

Lasagna al forno alla genovese:
http://i1053.photobucket.com/albums/s476/mistel/253_zps7c0ae173.jpg

[MM81]

^My aunt makes it in a similar way, but she adds a layer of lasagne with nut sauce. So it's a two layers lasagna with both pesto and nut sauce... A caloric bomb ;)

[Peyrol]

I agree, emiliano-rumagnòl cuisine is very good.

[CVCV]

Che ne pensate della bagna càuda?

http://www.foodsovereigntytours.org/wp-content/uploads/2012/06/BagnaCauda2.jpg

[Clawgauth]

sarde in saòr
http://garrettword.files.wordpress.com/2011/03/sarde-in-saor2.jpg

canederli al burro
http://www.gastronomia-online.com/files/2008/12/canederli.jpg

[Peyrol]

Che ne pensate della bagna càuda?

http://www.foodsovereigntytours.org/wp-content/uploads/2012/06/BagnaCauda2.jpg

E' tipica di queste parti.

E' famosa in Argentina? Li da voi ci sono molte persone con ascendenze piemontesi.

[CVCV]

E' tipica di queste parti.

E' famosa in Argentina? Li da voi ci sono molte persone con ascendenze piemontesi.

Si, il mio bisnonno era cuneese. La mia nonna faceva la bagna cauda piuttosto spesso. Tuttavia, non è un piatto abituale in Argentina.

[Sisak]

What we surely copied from the austrians is the Knödel (Canederli). They're typical in Trentino and sorrounding areas.
http://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Semmelknödel.jpg/250px-Semmelknödel.jpg


In Croatia we also have Knedle

[Mistel]

Some dishes from Mantua

Tortelli di zucca
http://i1053.photobucket.com/albums/s476/mistel/tortelli-di-zucca-1_zps5d71e68d.jpg
Sbrisolona (a sweet)
http://i1053.photobucket.com/albums/s476/mistel/sbrisolona_zps89582322.jpg

[Corvus]

In Croatia we also have Knedle

Another thing you inherited from us

[MM81]

Some stuff eaten by my relatives from Padua (I'm of genoese, parmesan and paduan descent)
Risi e bisi (rice and peas, halfway between risotto and a soup)
http://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Risi_e_bisi.JPG/250px-Risi_e_bisi.JPG
Risotto con radicchio e asparagi (risotto with chicory and asparagus)
http://pasta.myblog.it/media/01/01/979401656.jpg
Then a typical dish from Vicenza
Baccalà alla vicentina (Cod-fish à la vicentina)
http://www.ristorantedariccardo.net/assets/galleries/66/vicentina-baccala.JPG
A very popular Christmas sweet from Verona, the Pandoro
http://1.bp.blogspot.com/_Jhi-haudZRs/TPPkhvZP1dI/AAAAAAAAAOM/FsF127N5Oec/s1600/TRE_Pandoro_Slice.jpg

[Peyrol]

^

Il risotto radicchio ed asparagi mi ispira...

[Mistel]

^

Il risotto radicchio ed asparagi mi ispira...

Mi piace molto il risotto con gli asparagi. E' stato sempre il mio programma trovare una coppia italiana anziana da adottare che mi cucinerà tutti questi piatti. Ma non l'ho ancora trovato. Purtroppo i miei amici non me li fanno :cry2

[Peyrol]

Mi piace molto il risotto con gli asparagi. E' stato sempre il mio programma trovare una coppia italiana anziana da adottare che mi cucinerà tutti questi piatti. Ma non l'ho ancora trovato. Purtroppo i miei amici non me li fanno :cry2

Non l'ho mai assaggiato, ma è un piatto che già in passato mi ispirava.
Adottare una coppia di chuochi datati? Mhh, potrebbe essere un'idea...

[Mistel]

Non l'ho mai assaggiato, ma è un piatto che già in passato mi ispirava.
Adottare una coppia di chuochi datati? Mhh, potrebbe essere un'idea...

Si, è un'ottima idea in teoria :D Ma va bene per te che hai gia la mamma italiana!! :)

[Peyrol]

Si, è un'ottima idea in teoria :D Ma va bene per te che hai gia la mamma italiana!! :)

Ma lei è bergamasca...io vorrei una conoscenza culinaria panitalica :(

[Linet]

Give me your food :pizza: and nobody will get hurt http://yoursmiles.org/hsmile/starwars/h15102.gif

[Mistel]

Give me your food :pizza: and nobody will get hurt http://yoursmiles.org/hsmile/starwars/h15102.gif

Peyrol's mother will cook it for you, or Peyrol, if he knows how to cook! :)

[Peyrol]

Peyrol's mother will cook it for you, or Peyrol, if he knows how to cook! :)

I know, i know....and i like cooking.

[Linet]

I know, i know....and i like cooking.

http://emoticoner.com/files/emoticons/onion-head/wow1-onion-head-emoticon.gif?1292862527

Then invite me http://emoticoner.com/files/emoticons/onion-head/wew-onion-head-emoticon.gif?1292862524 ....my dearest, most amazing, most awsome person in the entire TA http://emoticoner.com/files/emoticons/onion-head/wow2-onion-head-emoticon.gif?1292862527

[Peyrol]

http://emoticoner.com/files/emoticons/onion-head/wow1-onion-head-emoticon.gif?1292862527

Then invite me http://emoticoner.com/files/emoticons/onion-head/wew-onion-head-emoticon.gif?1292862524 ....my dearest, most amazing, most awsome person in the entire TA http://emoticoner.com/files/emoticons/onion-head/wow2-onion-head-emoticon.gif?1292862527

A great dinner in southern Piemont, in the Langhe Hills....food and wine all day, here:

http://img.fotocommunity.com/photos/10723108.jpg

http://1.bp.blogspot.com/_llqRC9Irbag/S6HfvOL9svI/AAAAAAAAB2A/xSOVifrZS9w/s400/la+morra.jpg

[Clawgauth]

fegato alla veneziana

http://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Fegato_alla_veneziana.jpg/800px-Fegato_alla_veneziana.jpg

pasta e fasoi

http://it.ewrite.us/foto/1232458568_pasta-e-fagioli.jpg

risi e bisi

http://www.villevenetecastelli.com/images/stories/risi_e_bisi.jpg

[Peyrol]

Di Pasta e Fasoi nel capodanno 2006, a Verona, in quattro giorni ne avrò mangiati almeno 5 piatti.

[Clawgauth]

Di Pasta e Fasoi nel capodanno 2006, a Verona, in quattro giorni ne avrò mangiati almeno 5 piatti.

zio chèn!

[Mistel]

A couple more dishes from Emilia. Both tried and tested by me :p. They are delicious, either together or with gnocco fritto together with salami, ham and dips.

Gnocco fritto
http://i1053.photobucket.com/albums/s476/mistel/ricetta_gnocco_fritto_zps89ccfbf8.jpg

Pisarei e fasò
http://i1053.photobucket.com/albums/s476/mistel/pisarei-e-faso_zps2546b247.jpg

[MM81]

Di Pasta e Fasoi nel capodanno 2006, a Verona, in quattro giorni ne avrò mangiati almeno 5 piatti.
Sarà stato meglio starti lontano allora... I fagioli fanno certi scherzetti... :D:D

[Ira di Dio]

Polenta e osei

http://www.agendaonline.it/photo/gastronomia/polenta_quaglie.jpg

Polenta e osei (dolce)

http://upload.wikimedia.org/wikipedia/commons/7/7d/Polenta_e_osei_(dolce).jpg

[MM81]

Preferisco la versione dolce

[BritishRacingGreen]

Wow, this is mouth watering!

[Th.wolff]

Pizzoccheri
http://www.buonissimo.org/archive/borg/73ZqM5uw8D%252B3MtcV7PuMgCyC4Pr%252FDeQDI0rnZ%252B 4niFQIdg0dFo7UKQ%253D%253D
Sciatt
http://www.ricettevaltellina.it/wp-content/uploads/sciatt.JPG
Polenta uncia
http://blog.ilpikkio.it/wp-content/uploads/2013/11/polenta-uncia.jpg
Slinzega
http://www.mystand.it/pannello_final2/foto_upload/foto_medie/737_foto_rev0.jpg

[Peyrol]

Panino al lampredotto (not exactly northerners, but florentine)

http://img196.imageshack.us/img196/5149/p10004351.jpg

[Farah]

Very nice to see how olive oil and herbs are used. What would you say the main differences between northern and southern italian cuisines are?

[Peyrol]

Very nice to see how olive oil and herbs are used. What would you say the main differences between northern and southern italian cuisines are?

For my family regions (Piedmont and Lombardy), an example will be the use of butter more than olive oil (even if both are used).Even in the north we use more meat than the south (mostly fish).
Or (this before national integration of the '50-'60) also the fact than pasta and pizza were virtually unknown here.

[Farah]

For my family regions (Piedmont and Lombardy), an example will be the use of butter more than olive oil (even if both are used).Even in the north we use more meat than the south (mostly fish).
Or (this before national integration of the '50-'60) also the fact than pasta and pizza were virtually unknown here.

Interesting! So would you say the commercially known Italian food worldwide mainly stems from more so south Italy?

[Peyrol]

Interesting! So would you say the commercially known Italian food worldwide mainly stems from more so south Italy?

Yes, that's for sure, since the vast majority of emigrants were (and still are...) from the South of Roma.
The only exception are Ravioli (Tuscany....a dish of ancient etruscan origin) and Tortellini (Emilia).

From north Italy, mostly the wines and alchoolics are famous (Nebbiolo, Dolcetto, Spumante, Campari, Martini, Negroni, 5 Terre doc, Grappa, Wermout, Spritz, etc).

[curiousman]

We eat most of these too, the dishes just have other names

Indeed cotoletta alla milanese is nothing else than Wiener Schnitzel :)

[SardiniaAtlantis]

I prefer North Italian food over South.

:rolleyes: lol...jk.
From the North foods the best is that of Liguria.

[rhiannon]

:rolleyes: lol...jk.
From the North foods the best is that of Liguria.I'm biased because I used to work in an Italian Restaurant that emphasized Northern Italian cuisine. It was soooo good lol

[Peyrol]

I'm biased because I used to work in an Italian Restaurant that emphasized Northern Italian cuisine. It was soooo good lol

Interesting...were the owners from n.Italy?


In last years, especially here in Piemont, we've literally an explosion of british tourists...there weren't so many anglos there in the past years, but this is a positive thing, since our region is the most underrated of the whole state

(and it isn't ugly at all, just look a this...)


http://www.youtube.com/watch?v=sBiL2VLPmFo

[SardiniaAtlantis]

I'm biased because I used to work in an Italian Restaurant that emphasized Northern Italian cuisine. It was soooo good lol

Yes, but you were never actually able to have the same exposure to Southern Italian cuisine... I guarantee you you would be just as if not more biased ;)

[Ianus]

Vincisgrassi
http://www.agriturismolesodere.it/wp-content/uploads/2012/02/agri-006.jpg

[rhiannon]

Interesting...were the owners from n.Italy?


In last years, especially here in Piemont, we've literally an explosion of british tourists...there weren't so many anglos there in the past years, but this is a positive thing, since our region is the most underrated of the whole state

(and it isn't ugly at all, just look a this...)


http://www.youtube.com/watch?v=sBiL2VLPmFo I don't think they were. In fact, I think they were a group of three people who owned the place and none of them were related to each other lol

[rhiannon]

Yes, but you were never actually able to have the same exposure to Southern Italian cuisine... I guarantee you you would be just as if not more biased ;) well for me personally I have to be super careful with tomato sauce. It tends to make me feel sick

[SardiniaAtlantis]

well for me personally I have to be super careful with tomato sauce. It tends to make me feel sick

Well Southern Italian food is not all Tomato sauce although tomatoes play a big role! Mayne Olive oil based dishes as well. Lots of reliance on the Mediterranean produce and ingredients., at least luckily in my region we too have some Ligurian touch pesto is made and we have lot of risotto as well! You can easily eat our food with avoiding tomato sauce.

[Th.wolff]

Tiramisù

http://www.infoitaliaspagna.com/wp-content/uploads/2013/01/Tiramisu.jpg

[InperatoreBT]

Mhmhmmhm. :icon_hungry::hungry:

[Maximum Speed]

Tiramisù

http://www.infoitaliaspagna.com/wp-content/uploads/2013/01/Tiramisu.jpg

Uno de miei preferiti!

[Ianus]

Olive ascolane
http://files0.caprionline.it/article/7941_Olive_all_ascolana/image/1_z.20120528124337.jpg

[Smaug]

Very nice thread. By living in the North Italian diasporan, and belonging to it, I've eaten most of these dishes.

[Peyrol]

Bounét

Typical piemontese

http://www.vascellodoro.it/File/S0/Link/I_dessert/Bounet.jpg

[Th.wolff]

Gurgunzöla

http://www.cronacamilano.it/wp-content/uploads/cronaca/10942/gorgonzola.jpg

[Peyrol]

Castelmagno (named ''Chatelmagne'' both in occitan vivaroalpine and piemonteis)

http://www.targatocn.it/fileadmin/archivio/targatocn/old/C/Castelmagno03.jpg

[Sondelaite]

Lesso e pearà (boiled meat with pepper sauce)

44617