Join us as we share the magic of northern Italian cuisine discovered during our visit to the Piedmont, Lombardy and Tuscany regions.
Join us on an adventure as we explore Northern Italian cuisine! We will explore the diversity of regional northern Italian cuisine from Piedmont, Lombardy, Tuscany and Emilia-Romagna. From the exquisite dishes of the Piedmontese Alps to the elegant pastas of Florence, the hearty flavors of Lombardy to the renowned cheeses and cured meats of Emilia-Romagna, we’ll uncover the unique culinary treasures of each region.
Ready to experience the culinary magic of northern Italy? If you’re seeking an immersive food and culture adventure, but aren’t sure where to focus your trip, this article is for you. We’ll embark on a flavorful exploration, highlighting the regional differences: the hearty cuisine of Lombardy, the celebrated cheeses and meats of Emilia-Romagna, the elegant pastas of Florence, and the exquisite dishes nestled in the Piedmontese Alps. Let’s discover the unique culinary treasures of each region together.
Where is northern Italy?
Planning a trip to Italy and eager to experience the vibrant culture and cuisine of the north? You might be surprised to discover just how vast this region is. In fact, two weeks is barely enough time to scratch the surface of Northern Italy, as each region deserves at least that much time to explore fully. Our own Northern Italian adventure encompassed four captivating regions: Tuscany, Emilia-Romagna, Piedmont, and Lombardy. The map below displays the location of each region and more familiar Italian points of interest. It was an ambitious yet incredibly rewarding two weeks.
A journey through Northern Italy reveals a culinary landscape far richer and more diverse than the tomato-based dishes often found in Italian-American restaurants. This diversity stems from the region’s varied climate, which supports the cultivation of unique ingredients. Imagine Parmesan Reggiano cheese, the earthy aroma of truffles, and a bounty of meats perfect for crafting exquisite steaks, a hearty ragu, and delectable cured meats like prosciutto, salami, speck, and pancetta. This is the true essence of Northern Italian cuisine.
Italian cuisine is far more than just pasta and red sauce found in most Italian American restaurants. The true beauty lies in its regional diversity, deeply connected to the land. This emphasis on local, seasonal ingredients is a hallmark of Italian cuisine, a lesson in sustainable and flavorful eating that America can learn from.
Before we delve further into our experiences with Northern Italian cuisine, let me clarify: as individuals of Sicilian descent, we deeply cherish the vibrant flavors of Southern Italian cooking found in Italian American cuisine, with its emphasis on fresh tomatoes, seafood, and olive oil. These flavors are deeply ingrained in our culinary heritage. However, we also believe it’s important to share the diverse tapestry of Italian cuisine with our readers, including the many regional variations that often go unnoticed. We hope this article will broaden your understanding of Italian cuisine, inspiring you to explore the remarkable culinary traditions of Piedmont, Tuscany, and Lombardy.
Why visit Northern Italy?
Northern Italy, a region renowned for its rich history, breathtaking landscapes, and exquisite cuisine, offers a truly unique culinary experience. Many American travelers only venture as far north as Florence or Venice, missing the opportunity to explore the diverse and captivating culinary traditions that define the true northern regions of Italy. From the snow-capped Alps to the fertile plains, each region boasts its own distinct flavors, ingredients, and culinary heritage, waiting to be discovered.
It’s a significant oversight for many Americans to only experience Italian cuisine through the lens of Southern Italian dishes. While delicious, this perspective misses the incredible diversity found throughout the country. Northern Italy, with its stunning Alpine landscapes and rich history, boasts a culinary scene unlike any other.
Imagine savoring a steaming bowl of tortellini in brodo in the vibrant markets of Bologna, sipping a bicerin from a cafe in Torino, or strolling through the medieval streets of Alba while indulging in the earthy flavors of truffle-infused tajarin. Picture yourself truffle hunting amidst rolling hills, followed by a leisurely tasting of world-class Barolo wine with breathtaking views of a vineyard cultivated for a thousand years. These are just a few of the unforgettable experiences that await those who venture beyond the well-trodden path and explore the true culinary treasures of Northern Italy.
These earthly treasures were unknown to us prior to our visit. Our goal is to make these experiences a less kept secret but quiet enough to not ruin this magnificent region with tourism. To accomplish this task, we will prepare a series of posts, each focusing on one of two of our experiences while visiting this region. We will try and share what we learned of the places we visited as well as the traditional cuisine we enjoyed. We made a point of finding restaurants frequented by locals so we could truly experience the culture and cuisine of the region.
Everywhere we visited, we were warmly welcomed by the locals who were happy to share their cuisine and customs. While in Turin, we explained to the owner of a small family run restaurant what we hoped to accomplish. He smiled, took the menu back from us and said, “you order this, this and this.” Then he sat with us when every dish arrived and proudly explained, with the help of our bilingual waitress, what we were eating.
Northern versus Southern Italian cuisine
It’s easy to assume that Italian cuisine is defined solely by tomato-based sauces, but the reality is far richer and more nuanced. While maintaining our love of the vibrant flavors of Southern Italian cooking, our experiences in the Piedmont and surrounding regions of Italy made us recognize the importance of exploring the diverse culinary landscape of Northern Italy. This series of blog posts aims to introduce you to the unique regional specialties that make Northern Italian cuisine so exceptional.
We’ll delve into the heart of each region, sharing our personal experiences and highlighting the best places to savor authentic regional flavors. We prioritized dining at local restaurants, immersing ourselves in the true essence of each region. From the breathtaking Alpine scenery of Turino, to the charming medieval town squares of Alba and Bologna, we were warmly welcomed by locals who generously shared their culinary traditions and regional pride.
Below, we took the liberty of creating a table that provides a simplified guide summarizing the over arching themes when comparing northern and southern Italian cuisine.
| northern Italy | southern Italy | |
| climate | cooler, mountains, rainy seasons fall, winter | warmer, mediteranean |
| staple ingredients | Cured meats, risotto, cream, cheese, meats (veal, beef,pork,game), egg pastas | pasta, tomato, olive oil, seafood, vegetables. |
| cooking style | Richer, more indulgent, milk and cream-based sauces. | Simpler, fresh vegetables and seafood. |
| pasta | egg pasta made with type 0 flour, stuffed pastas (tortellini, agnolotti del plin, tajarin), large flat shapes | water and semolina, no eggs. Orecchiette, cavatelli |
| Mains | Risotto, polenta, ossobuco, braised meats, stuffed pastas, game | Pasta dishes, pizza, seafood, vegetables and beans. |
| Desserts | Cream-based desserts (tiramisu), pastries, tortes, panna cotta, cantucci | Fruit-based desserts, cannoli, gelato, sfogliatelle, cassadetti, cuccidati (fig cookies), bignè di San Giuseppe (cream puffs). |
| wines | Red wines (Barolo, Barbaresco), white wines (sparkling Asti, franciacorta brut) | Red wines (Aglianico, Nero d’Avola), white wines (Falanghina, Greco di Bianco) |
| Outside influences | Germanic, French | Greek, Spanish |
It’s important to note that the table uses generalizations, and regional variations within both Northern and Southern Italy can be significant. For example, just within our northern Italian expedition, the differences in the cuisine in the north, from Florence, to Turin to Alba and Milan are striking. As you move further southward to central and southern regions, these differences become more notable.
What will I see on the menu in northern Italy?
Understanding the true diversity of Italian cuisine requires venturing beyond the familiar tomato-based dishes often associated with Italian-American restaurants. While exploring Northern Italy, we were surprised to find that many menus featured dishes that differed significantly from what we were accustomed to. We quickly learned that restaurants catering primarily to tourists often offered familiar Italian-American staples rather than showcasing authentic regional specialties. This observation was particularly evident during our travels through Piedmont, specifically in Turin and Alba, where we discovered that seeking out local favorites frequented by locals was key to experiencing the true essence of Piedmontese cuisine.
As the old adage goes, “When in Rome, eat as the Romans do.” This sentiment perfectly captures the essence of our culinary journey through Northern Italy. We discovered that the most authentic dining experiences often occurred in local eateries where the menu itself reflected the unique character of the region. It was not coincidence that these restaurants provided the best and most memorable meals during our trip. Don’t despair if you’re unsure where to begin your own Northern Italian culinary adventure. This series of articles will guide you through the regional specialties, providing valuable insights into what to look for and how to savor the authentic flavors of each region.
You’re likely wondering, “What exactly can I expect to find on a menu in Northern Italy?” This post will provide a brief overview of the culinary highlights of Tuscany, Lombardy, and Piedmont. However, due to the sheer depth and richness of Northern Italian cuisine, we’ll delve deeper into specific and traditional dishes for each region in upcoming blog posts. Stay tuned for Part 2, where we’ll explore the unique flavors and regional specialties that make each of these regions a true culinary paradise.
A Brief Overview of Cuisine and Attractions we Loved in northern Italy:
- Firenze: Florence, a city steeped in history and artistic beauty, is a true paradise for food lovers. This Tuscan gem is the birthplace of gelato, and a must-visit for any gelato enthusiast is Badiani, renowned for its iconic “Buontalenti” flavor. Florence is also home to the OG of cantucci or almond biscotti. If you are in Florence, don’t miss Antonio Mattie the birthplace of almond biscotti, where the original recipe was created. Florence is also home to the quintessential pannini. Observe the locals – around midday, you’ll see people strolling through the city enjoying these substantial sandwiches, often the size of a large flounder! On one evening of your trip, we recommend finding an old school, simple restaurant, specializing in traditional Florentine food. Try a traditional appetizer tray and ask for at least a tasting of lompradotto, a Florentine specialty. Finally, when in Florence you must have Florentine steak, or bisteca. We’ll delve deeper into our Florentine food adventures in a follow-up article, sharing specific recommendations and insider tips.
- Tuscan countryside: The Tuscan countryside is all about wine and rustic food. Many of their small yet magnificent vineyards have been cultivated for a thousand years. The beauty is indescribable and difficult if not impossible to replicate in a photo. When touring this region, you’ll taste amazing wines paired with cured meats and cheeses, or perhaps enjoy with a rustic lunch. However, the taste that truly impressed us was the Vin Santo wine. Enjoying Vin Santo with biscotti is a true Tuscan experience.
- Emilia-Romana: We embarked on a day trip from Florence to explore the Emilia-Romagna region, visiting the home of Parmigiano Reggiano cheese and the renowned balsamic vinegar producers of Modena. The countryside surrounding the dairy farm was idyllic. The facility itself was a fascinating glimpse into the cheesemaking process, encompassing the dairy farm where the cows graze on a specific diet, the milking parlor, and the workshop where the milk is transformed into Parmigiano-Reggiano. It takes an astonishing 145 gallons of milk to produce a single wheel of this esteemed cheese. [this Link to Parmigiano Reggiano website provides additional detail into the process to make this cheese]. The aging process is equally impressive. After being marked and salted, the wheels are meticulously aged in climate-controlled warehouses, where they are regularly inspected and graded for quality. The sight of these wheels of Parmigiano Reggiano maturing in the vast warehouse was truly awe-inspiring.
- Our tour ended with a tasting of the cheese where we were provided Parmigiano Reggiano of various ages paired with wine from Langhe. The longer the cheese was aged, the denser the cheese and the more complex its flavor. Our favorite was the cheese aged the longest, and of course the most expensive.
- Our journey continued to Modena, the heart of balsamic vinegar production. We were fascinated to learn that many families in Modena possess their own unique balsamic vinegar recipes, passed down through generations. This time-honored tradition involves a centuries-old process of “solera,” where a portion of vinegar from older barrels is transferred to newer ones, creating a unique blend with a distinct flavor profile. True balsamic vinegar is a testament to patience and tradition, requiring years of careful aging. A number of celebrities have invested in their own balsamic vinegar production, after falling in love with the tradition of how this process melds together generations, reflecting a deep connection to the land and a commitment to preserving this culinary heritage.
- Bologna, the vibrant capital of Emilia-Romagna, is a city steeped in history and culinary tradition. Known as “La Grassa” (the Fat One) for its rich gastronomic heritage, Bologna is a true foodie’s paradise. The city boasts a fascinating history, with nicknames like “La Dotta” (the Learned), a nod to its renowned university, and “La Rossa” (the Red), referring to the terracotta rooftops that adorn its historic buildings. A visit to Bologna is incomplete without a stroll through Piazza Maggiore, the heart of the city, and a leisurely exploration of the bustling outdoor markets that surround it.
- A culinary journey through Bologna is an absolute must. This vibrant city is renowned for its rich culinary heritage. Indulge in the local delicacies: savor the exquisite cured meats and cheeses, and don’t miss the “crescentina fritta,” a local specialty of fried bread, perfectly paired with these savory delights. Culatello, a prized salumi and perhaps Italy’s most renowned cured meat is produced only in a specific area near Parma, making it a must-try. Of course, no visit to Bologna is complete without indulging in the city’s iconic dishes: from the delicate tortellini en brodo to the legendary Bolognese ragu served over freshly made tagliatelle. It’s no wonder they say the city’s guardian angel is a bit “rotund” – the temptation of these incredible dishes is simply irresistible.
- Turino, the former capital of Italy and the vibrant heart of the Piedmont region, boasts a captivating blend of history, culture, and culinary delights. Located at the floor of the Alps, with its stately Baroque architecture, grand boulevards, and elegant piazzas, the city exudes an undeniable charm. While often overshadowed by more popular tourist destinations, Turin offers a unique blend of industrial heritage, cultural sophistication and decadent food scene. We were captivated by the city’s vibrant atmosphere and its rich culinary traditions, leaving us wondering why it remains a somewhat unknown for many travelers.
- When in Turin, you must find a simple local restaurant to enjoy an authentic Piedmontese meal. They may only speak the Piedmontese dialect of Italian, but convey to them that you want a traditional Piedmontese meal. They will be delighted to showcase their culture and favorite meals, allowing you to sit back and enjoy! You should also be certain to try a biscerin at a cafe. It’s made with espresso, molten chocolate and whipped cream – a truly decadent treat. While you’re there, consider trying a tramezzino and a cocktail as well. Turin is where we first discovered the enoteca, or wine bar. Italians eat dinner later than Americans. The enoteca is the spot to visit prior to dinner. Enjoy a complimentary meat and cheese charcuterie board with your wine!
- Alba, the heart of Italy’s truffle country, was an unforgettable experience. We arrived during the annual truffle festival, immersing ourselves in a vibrant atmosphere filled with the aroma of these prized fungi. The town was alive with the energy of the festival, with medieval street vendors, live music, street food and a palpable sense of excitement. Our first encounter with the truffle was truly unforgettable: a simple dish of tagliatelle with butter and freshly shaved white truffle. The intense aroma and earthy flavor were unlike anything we had ever experienced. White truffles are a rare and precious delicacy, cultivated only in specific microclimates within Italy and a small region of France. Their delicate flavor is fleeting, demanding immediate consumption. Truffle hunting, a time-honored tradition in this region, is an experience not to be missed. Witnessing the skilled truffle hunters and their dogs navigate the woodlands in search of these elusive treasures is truly captivating. Joining a truffle hunt may have been the most enjoyable day of our 2 week stay.
While in Alba and throughout the Piedmont region, be sure to indulge in the local culinary delights. Start with classic Piedmontese appetizers like vitello tonnato (veal in tuna sauce), battuta di carne (raw beef), and carne cruda all’Albese (raw beef with herbs and cheese). For your main course, savor the region’s iconic dishes, such as tajarin al tartufo (tagliatelle with truffles) and plin (small, delicate dumplings). Piedmontese cuisine is distinct from other Italian regions, with a strong emphasis on rich meats, stuffed pastas, and hearty flavors. Even the local dialect is unique, with many words ending in consonants instead of vowels. Consider a cooking class, we spent an amazing evening cooking Piedmontese cuisine at Vensi Gastronomia. We made fresh gnocchi, tajarin and meat plin while drinking wine and hanging with chef Gianluca and Ale. The link provided will take you to their instagram. Beyond the incredible food, the Piedmont region boasts world-renowned wines. Consider day trips to renowned wine regions like Barolo, Asti, and Canelli for vineyard tours and wine tastings. And let’s not forget Nutella, the beloved hazelnut spread, was born in Piedmont, finding its way into many of the region’s delectable desserts.- Milan: Our last stop was Milan. When we arrived by train Milan looked like most any other urban city we have visited. However, blended into this modern city you will find historical treasures and modern fashion which is what makes Milan unique.
- Buried within this modern urban setting, the Duomo of Milan offers a captivating experience that can easily fill an entire day. Visit Cenacola Vinciano to experience Da Vinci’s Last Supper. Walk among the remnants of the wall that protected the old city of Milan, Costello Sforzesco. Even if you’re not in the mood to shop, a stroll through the Galleria Vittorio Emanuele II, a stunning glass-covered 19th century structure with luxury brand boutiques and upscale dining, is well worth your time. Milan also boasts terrific cuisine. The city is renowned for its Osso Bucco, risotto and Cotoletta alla Milanese. We found it took much more work to avoid tourist traps in Milan, likely due to this being the largest urban location we visited.
Northern Italy: Our Culinary Journey – Part 1
Our journey through Northern Italy may have come to an end, but our exploration of its culinary wonders with our readers has just begun. This is only the first installment in our series dedicated to sharing the incredible food and cultural experiences we encountered during our travels.
In the next part, we’ll delve deeper into the unique flavors of each region, from the truffle-infused delights of Piedmont to the rich culinary traditions of Emilia-Romagna to the rustic meals and amazing wins of Tuscany. We’ll share insider tips on where to find the best local restaurants and uncover authentic experiences that will make your own Italian adventure unforgettable. Don’t miss out! Subscribe below to receive an email notification when Part 2 of our journey is published.
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