Cooking Article

Italy
a nation of 58 million people
is a patchwork quilt of 20 distinct regions subdivided into 103 provinces. All Italian cooking relies on olive oil
grains and fresh
seasonal produce
but each region has its own preferences and specialties.

Northern Italy
which boasts the country's highest standard of living and the richest diet
also produces one-third of Italy's best wines. Its eight regions lean toward risotto
polenta and gnocchi
and hearty soups and fish chowders are a feature of the region. The North's real claim to fame
though
is as a paradise for cheese lovers. Parmigiano
Gorgonzola and Asiago cheeses
accompanied by salamis and sausages made from goat
goose and even chamois
make a simple meal divine.

Central Italy
in contrast
tends to favor artichokes
peas and black and white truffles. These six central regions prefer pasta and lamb over the rice and beef associated with the North. One of the best-known regional dishes is porchetta
a whole
roasted pig stuffed with fresh garlic
fennel
rock salt and peppercorns.

Historically
the six regions that comprise Southern Italy were known as the Garden of the Greeks and Romans. Later
during the Middle Ages
the Arabs established a pasta industry in Sicily. Varieties of pasta have since proliferated
from "short" pasta generically known as macaroni to the "long" types such as spaghetti and vermicelli.

No other sector of Italy boasts such a splendid heritage of sweets and ices. Many desserts bespeak the Arab and Greek influences in Sicily
with its almond pastes
candied fruits
ricotta
honey
raisins and nuts.

The South also accounts for 75 percent of the produce raised organically in Italy. With almost 2.5 million acres cultivated without chemicals
Italy is a leader in organic farming.