Infographic Template Galleries

Created with Fabric.js 1.4.5 Italian Foods by Region Lombardy In this northern Italian region just below Switzerland, rice and polenta are more popular than pasta.Northern Italy is regarded as a paradise for cheese lovers, and Lombardy is the birthplace of such famous cheeses as firm Gran Padano, blue-veined Gorgonzola, soft, ripe Taleggio, tangy Provolone, and creamy Robiola. Tuscany Tuscany produces some of Italy's finest olive oils, sheep's milk cheeses, and meat dishes. Bread, baked in giant, salt-free loaves, is king in this region, and locals incorporate it into numerous salads and soups,including ribollita (vegetable soup) and panzanella, a salad composed of crumbled bread, tomatoes, onions, and basil Sicily This region is home to Mount Etna and, therefore, rich volcanic soil, which produces an abundance of lemons, blood oranges, almonds, olives, and other fruit. Meat, including lamb, pork, veal, and rabbit, is common in central Sicily, where locals claim they invented the meatball, called polpetti. Pasta is usually topped with heady, spicy tomato sauce. Campania Sunny Campania is characterized by its fertile volcanic soil, which affords lush produce like San Marzano tomatoes, eggplant, peppers, salad greens, figs, and lemons. The pizza we all know and love today is a descendant of the world's firstpizzeria, which was born in Naples. When fresh mozzarella, sweet tomatoes, and a bread-loving culture combine, one delicious pie follows. On the west coast of central Italy, is famous for fresh and dried pastas, superior artichokes and zucchini, and meltingly tender porchetta (whole roast pig). In this ancient region, you can nibble on artichokes cooked in garlic and herb oil before losing yourself in a plate of bucatini all amatriciana (hollow spaghetti with tomato, onions, and bacon) or spaghetti carbonara (a creamy pasta dish with egg, cheese, and black peppercorns). Lazio
Create Your Free Infographic!