Italian cuisine is much more than pasta and pizza. Italy has one of the most diverse samplings of foods in the world and each region has food specialties to tempt the taste buds of hungry travelers.
Contrary to popular belief, pasta and tomato sauce is a small pittance of the Italian kitchen. It is more common to find national specialties include gnocchi (semolina dumplings), Parmigiano (parmesan cheese), pesto (basil, pine nuts, and pecorino cheese), and bagna caoda (anchovy dip).
Traditionally, Northern cuisine was based on a hearty staple of potatoes and rice rich meals, Central cuisine was influenced by pasta, roasts, and meats, and Southern cuisine relied on vegetables, pasta, seafood, and pizza. Cross-influence of regions flavor has now smudged the line between traditional offerings of the North, Central, and Southern regions.
Travel through Tuscany and the most noted dishes include flavorful beans. Some parts of the Italian region enjoy rich risottos, staples of potatoes, lentils, and soups, while others dine on vegetarian cuisine and hearty cheeses including mozzarella, pecorino, and gorgonzola. Italian food is based on varying ingredients and discriminating tastes, that often seem strange to visitors.
Traditional work day meals include a small breakfast, one-dish lunch, and one dish dinner. Coffee is the drink of choice and often ends a meal. Breakfast is very light and consists of cappuccino or coffee with a pastry or bread with fruit jam.
Lunch is considered the most important meal of the day and Italians have one hour reserved for eating. In the past a second hour was reserved for napping, which accounts for why many shops in small towns still close down for a two hour break during the day.
Dinner is always late in the evening and customarily eaten at 8pm. Weekend and restaurant meals typically has several courses; antipasto (appetizer), primo (rice or pasta), secondo (meat or fish) served with a side dish known as contorno, and dolce (dessert).
