Florentine steak is also a famous dish here. It is a steak made of beef cooked on coals. Another culinary attraction of the region is a bun with cooked trash called lampredotto.
Sicily’s specialty is cannoli, which are crispy tubes filled with soft cheeses. Fish and pasta are also excellent in this region.
The region is rich in rich seafood, and dishes are often made of tuna, lobster, eels and mussels. There is a gastronomic tradition to roast a suckling pig on a spit on holidays.
She gave the world a lot of dishes, for example, Milanese risotto and cornmeal porridge polenta. It is in Lombardy that legendary wines and liqueurs, as well as expensive types of cheeses are produced. Lombardy is the birthplace of the panetone Christmas cake.
This is where the black truffle is grown. Piedmont is also the cradle of the delicious dessert Panna cotta.
The region’s cuisine is based on vegetables, meat and cheese. Dishes are cooked with pork fat, and olive oil is used to season raw vegetables.
One of the specialties is tuna fried with capers. Eggplants are especially favored. This is evidenced by the common dish eggplant in Parmesian style. It is named so in honor of the parmesan cheese that is sprinkled on the roasted vegetables.