Northern Italy's regions consist of Venice, Milan, provinces of Piedmont, and Lombardi.

In general, the cooking is hardy, plentiful, tasty and a direct reflection of the quality of ingredients. Many meals include large meat potions due to the abundance of lamb, veal and game. Aslo used are wild mushrooms and white truffles from neighboring regions.

Typical Northern Italian dishes include Costolette alla Milanese or Osso Buco. Cooking staples are Polenta and Risotto.

 
Central Italy

Central Italian food is much lighter than northern style Italian cooking. It consists of much less meat, more vegetables, and fresh cheeses (i.e. ricota).

Central Italian cooking embraces both rigorness and richness. Tuscany (Etruscan), a famous region of central Italy, is venerated as the heart and hallmark of Italian cooking. Unlike the north, Etruscan food is much lighter and less abundant in meats, reflecting the true staple of Italian food.

 
Southern Italy

Southern Italian food includes food from Sicily, Abruzzi, Molise, Campinia, Basilicata, and Calibria.

The region is known for having its own unique style. Contrary to common misconceptions, Southern Italian foods from Sicily, Calibria, and Basilicata do not use tomato pastes, garlic, and oregano in excess. Actually, they implement a delicate balance of flavors and herbs, which produce light, colorful, and vivid dishes.