Fiercely regional and ingredient-driven: butter and rice in the north, olive oil, tomato and dried pasta in the south.
What Italy drinks
Espresso, Chianti, Barolo, Prosecco, Campari, limoncello
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Home / World Cuisines / World Cuisines
विश्व के व्यंजनWorld Cuisines↳ from 20 regions: Piedmont, Italy
Fiercely regional and ingredient-driven: butter and rice in the north, olive oil, tomato and dried pasta in the south.
Espresso, Chianti, Barolo, Prosecco, Campari, limoncello
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A spirit distilled from what is left after pressing grapes for wine. Clear and fiery when young; smoother when aged.
Sweet Italian anise liqueur.
A bright red bitter aperitivo, made to a secret recipe since 1860.
A lighter, sweeter, orange-coloured cousin of Campari.
Red, sweet, herbal fortified wine created in Turin. Keep it in the fridge once opened.
Sweet almond-flavoured liqueur.
Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.
China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.
Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.
Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.
Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.
Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.