The Marches, it is said, is a ‘plural’ region. From time to time the ‘march’ of Ancona, or of Camerino or Fermo may be spoken of, recognising that each of these has its own specific character and structure. This multiplicity is today seen as a valuable quality that can offer a great deal on a cultural level, as well as the advantages of varied landscape and tradition.
The geographical centrality of the Esino river offers an opportunity to compare different culture in the surrounding areas. The Esino has provided a natural divide between civilisation that were obliged to face each other and make comparisons. First the border between the Gallic and the Piceni populations, then between those of the Byzantines and the Lombards, the Esino has supplied a natural divide between those civilisations that were obliged to face each other and make comparisons.
The Campania cuisine truly is one of the great pillars on which the tradition italian gastronomy is based. Since the times of the Roman empire, Campania has been chosen by Emperors and Philosophers for its temperate climate, sweet territory, beautiful coasts and agricultural vocation. In fact, for these reasons, it is generally known as ‘Campania Felix’.
Located on the Austria-Slovenia border, squeezed between the Alps and the Adriatic sea, and at the crossroads of the invasion of the populations of the North, that pushed towards the Mediterranean sea, the region of Friuli is a complex one. The local cuisine is of humble origin, and still bears traces of the various cultures and influences that have lived there. Celts, Lombards, Byzantines, Cossacks, Slovenians Bohemians and Austrians have all left indelible tracks on the culture and traditions of this land.
It is in the heart of this island that we can really appreciate the majestic appeal of Texile di Aritzo, a mountain that dominates the thirteen villages of the mountain community of Barbagia Mandrolisai. Centuries-old traditions, deep roots of a world far away from the metropolis. In the old historic centre of Aritzo, the remains of the “domos de nie” (snow houses) are still visible. In fact, the Artizo people really used to prepare sa carapigna, the typical sorbet made with the juice of citrus fruits with this snow. This recipe is one of many ancient traditions that risked disappearance, but that can still be found today at fairs and festivals.
Puglia has been known as a land of oil, wheat and wine since ancient times. It is located on Mediterranean soil and boasts a wealth of products from the land and the sea, and plenty of sun. You can travel from the north to the south of this region, and for hundreds of kilometres, as far as the eye can see, the scenery of an infinity of olive trees surrounds you. Olive oil has, therefore, become an essential element of Puglia cooking.
The fame and reputation of the cuisine of Emilia is based on two principle elements: pasta, both filled and unfilled, and pork. The land that has seen the birth of banquet- show, whose forming is characterized by pig-breeding, has always been, and still is, extremely varied. Pork remains one of the unifying elements, a tribute to a meat culture that originated with the Lombards, and reaches Romagna, where the sheep prevails.
The Carthaginians, Greeks, Romans, Byzantines, Normans, Swedes, French and Spanish have all played a part in the history of Sicily, giving this area of Italy a continuous succession of armies, populations, dominations, enforcements, new rules and new traditions. It is for this reason that the question of ‘typical’ Sicilian cuisine is a complex one. The evolution of cooking traditions over the span of the centuries has been gradually ‘contaminated’ by the various populations and food products.
When talking about traditional Tuscany food, we must first overcome the clichés relating to big roast meals, important fried dishes, barbecues and large bowls of soup. The varied cuisine of this region is, in fact, a direct result of a historical evolution linked to the many different populations that in the course of time have settled here.
The uses and traditions that have been handed down from generation to generation have left a stamp of simplicity and careful attention to non-wastage, on this area of Italy. The cuisine that has developed here, however, is also one that is adaptable and ready to evolve to the new requirements set out by a new technological awareness and modern heating and freezing technology.
Until a few years ago, the Marche could be considered a predominantly agricultural region. Farm produce was mostly for local family consumption, and along the coast, the sea offered its riches to the fishermen. Industrialisation has here maintained respect for the environment and the countryside, the Marche people have not abandoned their own style: life here, like the food, is generally sober, civil and simple.
