today we’ll talk about food, again.
Yes, because we all know that if you choose to tie the knot in Italy, you must be a foodie 🙂
Joking aside, the gastronomic part of a wedding is extremely important, and for an Italian destination wedding, it is even more central.
If you look for tasty, well-prepared and high quality food, no matter the region you choose, you know you won’t be disappointed.
But, menus should also suit your personal tastes and the variety of Italian dishes really is endless.
That’s why we want to give a brief description of a few regions’ main specialties, so you can grasp some of the different gastronomic styles and cultures.
Let’s start with our beloved VENETO, a region steeped in dramatic shifts: from the mountains down to the shores of the Adriatic.
Venetian food varies greatly, both from Italy as a whole and even within the seven provinces that make up the region.
Tortellini, polenta, bigoli and risotto are very common dishes.
On the shores of the Adriatic, seafood risotto is popular, but the further inland you travel, you’ll find plenty of variations including pumpkin, radicchio, and Amarone wine.
Talking about desserts, the world-famous Tiramisù was born here.
Nestled between the mountains and the sea in Northwest Italy, LIGURIA is synonymous with the Italian Riviera. And being a coastal region, it also has a close association with fresh seafood, particularly fish, mussels, and squid.
But, pesto is the most appreciated ingredient in Liguria cooking: you can trace its origin back to Genoa, Liguria’s capital city. It is usually paired with trofie (typical Ligurian pasta), potatoes and green beans.
Hearty, simple, and seasonal, a trip through TUSCANY is like a trip through Italy’s culinary heart.
You’ll quickly notice almost all meals in Tuscany are served with a simple loaf of unsalted bread. This tradition dates back to the 16th century when a tax placed on salt forced local bakers to get creative with their baking. The salt tax is long gone, but the tradition has carried on and in many ways is the signature element of Tuscan bread. Initially, this bread may seem a little flavorless, but you’re missing its main purpose, to soak up leftover sauce and juices on your plate after the meal is done.
Bread shows up throughout Tuscan meals, from fettunta (a traditional bruschetta) to ribollita (a twice boiled soup). You’ll even find bread salad, better known as panzanella, which is day-old bread mixed with a medley of sun-ripened vegetables, drizzled with olive oil and vinegar.
Pasta is also (unsurprisingly) popular, particularly pappardelle alla lepre, which is an egg noodle dish served in a wild hare sauce. For many, this is the signature Tuscan meal. Other meat dishes include cinghiale in umido (a wild boar stew) and bistecca alla Fiorentina—a Tuscan steak that comes from the Chianina breed of cow.
In UMBRIA, it feels as if everything good to eat comes from the woods. Game such as cinghiale (wild boar) works its way into every course — except dessert, of course. Then there’s tartufo. The black truffle grows just below ground level in deciduous forests all over the region.
Still more prized is the tartufo bianco (white truffle) that appears around Gubbio in late autumn. The dish itself could hardly be simpler. Simply toss fresh, handmade pasta strands with a little butter and some grated Parmigiano to taste, and as much truffle as you’re allowed.
That’s enough mouthwatering recipes for today, let’s leave it there.
See you next week for the second part!