Pan-Italian Dishes

Discussion in 'Food & Cooking' started by dennycrane, Apr 19, 2013.

  1. dennycrane

    dennycrane

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    I'd like to prepare an Italian dish featuring ingredients from several different regions. The more geography covered in the dish, the better! Any dish that involves traditionally northern and traditionally southern ingredients and style would be ideal.

    I graciously welcome any and all suggestions!
     
  2. highking

    highking

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    From what little Ive learned, in the north you're going to have more meat dishes. Moving through down to the southern regions you're going to find more vegetables and seafood along with better olive oil.
     
  3. koukouvagia

    koukouvagia

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    Why?  Wouldn't it make more sense to make an entire menu with the same concept?  Each dish could represent a different region of Italy rather than trying to make one dish unfocused and confusing?
     
    Last edited: Apr 22, 2013
  4. dennycrane

    dennycrane

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    You are correct, but there are indeed many dishes in italy that combine cooking traditions from different regions. I am looking for a dish that reflects the unification of Italy and the combination of different regional cuisines that has taken place in the last century or so.

    I know that most Italian dishes are regional in nature, but some modern dishes borrow ingredients and cooking styles from many regions. In fact, many dishes that are considered "Roman" were developed in Rome using ingredients from all over Italy.

    I will be up front with you-- this is for an assignment for my cooking class that requires the diversity of ingredients I am talking about.

    The dish I am leaning toward preparing is bucatini all'italiana. It is a primo dish with pasta that originated in emilia romagna, sicilian tomatoes, and ligurian basil. Of course basil is not strictly ligurian, it is grown throughout italy, but it is highly prevalent in Ligurian dishes because the basil grown in the Riviera Valley is among the best in the world. It is my understanding that cooks throughout Italy often use Ligurian-grown basil.
     
  5. koukouvagia

    koukouvagia

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    Well you seem much more capable of coming up with something than I am.  Let us know what you make!