Culinary Tours through Italy: Northern Italy
June 30, 2024 Julia Haberecht
Rezepte | Ratgeber
Rezepte | Ratgeber
Northern Italy: Regional Specialties and Recipes
Northern Italy is a paradise for gourmets. The region offers an impressive variety of culinary traditions ranging from alpine cuisine to Mediterranean delicacies. In this blog post, we take you on a culinary journey through some of the most well-known vacation regions in Northern Italy and present typical dishes and their recipes.
1. Lombardy: Risotto alla Milanese
Lombardy, with its capital Milan, is famous for its rich and hearty cuisine. One of the most well-known dishes is Risotto alla Milanese.
Ingredients:
- 350 g risotto rice (Arborio or Carnaroli)
- 1 l chicken or vegetable broth
- 1 small onion, finely chopped
- 1 glass of white wine
- 1 g saffron threads
- 80 g butter
- 50 g grated Parmesan cheese
- Salt and pepper
- 1 l chicken or vegetable broth
- 1 small onion, finely chopped
- 1 glass of white wine
- 1 g saffron threads
- 80 g butter
- 50 g grated Parmesan cheese
- Salt and pepper
Preparation:
1. Heat the broth and keep it warm.
2. Melt half of the butter in a large pot and sauté the onion until translucent.
3. Add the rice and stir, frying until it becomes slightly translucent.
4. Deglaze with white wine and simmer until the wine is almost completely evaporated.
5. Dissolve the saffron in some warm broth and add to the rice.
6. Gradually add the hot broth, just enough to cover the rice, and stir constantly. Repeat this process until the rice is al dente (approx. 18-20 minutes).
7. Stir in the remaining butter and Parmesan cheese, season with salt and pepper, and serve.
2. Melt half of the butter in a large pot and sauté the onion until translucent.
3. Add the rice and stir, frying until it becomes slightly translucent.
4. Deglaze with white wine and simmer until the wine is almost completely evaporated.
5. Dissolve the saffron in some warm broth and add to the rice.
6. Gradually add the hot broth, just enough to cover the rice, and stir constantly. Repeat this process until the rice is al dente (approx. 18-20 minutes).
7. Stir in the remaining butter and Parmesan cheese, season with salt and pepper, and serve.
2. Piedmont: Vitello Tonnato
Piedmont is known for its noble wines and truffles. A famous appetizer from this region is Vitello Tonnato, veal with tuna sauce.
Ingredients:
- 1 kg veal escalopes
- 1 carrot
- 1 onion
- 1 stalk of celery
- 1 bay leaf
- 3-4 peppercorns
- Salt
- 1 carrot
- 1 onion
- 1 stalk of celery
- 1 bay leaf
- 3-4 peppercorns
- Salt
For the tuna sauce:
- 200 g tuna in oil (drained)
- 2 egg yolks
- 1 tbsp capers
- 4 anchovy fillets
- Juice of one lemon
- 200 ml olive oil
- Salt and pepper
- 2 egg yolks
- 1 tbsp capers
- 4 anchovy fillets
- Juice of one lemon
- 200 ml olive oil
- Salt and pepper
Preparation:
1. Cover the veal with carrot, onion, celery, bay leaf, peppercorns, and salt in a large pot and simmer in lightly salted water for about 1.5 hours. Allow to cool and cut into thin slices.
2. For the sauce, puree tuna, egg yolks, capers, anchovies, and lemon juice in a blender. Gradually add olive oil until a creamy sauce forms. Season with salt and pepper.
3. Arrange the veal slices on a plate and cover with the tuna sauce. Chill for a few hours before serving.
2. For the sauce, puree tuna, egg yolks, capers, anchovies, and lemon juice in a blender. Gradually add olive oil until a creamy sauce forms. Season with salt and pepper.
3. Arrange the veal slices on a plate and cover with the tuna sauce. Chill for a few hours before serving.
3. Veneto: Tiramisu
Veneto, the region around Venice, is known not only for its architecture and art but also for the famous dessert Tiramisu.
Ingredients:
- 500 g mascarpone
- 4 eggs
- 100 g sugar
- 200 g ladyfingers (savoiardi)
- 300 ml strong coffee (cooled)
- 2 tbsp cocoa powder
- 2 tbsp Marsala (optional)
- 4 eggs
- 100 g sugar
- 200 g ladyfingers (savoiardi)
- 300 ml strong coffee (cooled)
- 2 tbsp cocoa powder
- 2 tbsp Marsala (optional)
Preparation:
1. Separate the eggs. Beat the yolks and sugar until light and fluffy.
2. Gradually fold the mascarpone into the yolk mixture.
3. Whip the egg whites until stiff and gently fold into the mascarpone mixture.
4. Briefly dip the ladyfingers into the coffee and line the bottom of a baking dish with them.
5. Spread half of the mascarpone cream over the ladyfinger layer and smooth out. Place a second layer of soaked ladyfingers and cover with the remaining cream.
6. Allow the tiramisu to rest in the refrigerator for at least 4 hours (preferably overnight).
7. Dust with cocoa powder before serving.
2. Gradually fold the mascarpone into the yolk mixture.
3. Whip the egg whites until stiff and gently fold into the mascarpone mixture.
4. Briefly dip the ladyfingers into the coffee and line the bottom of a baking dish with them.
5. Spread half of the mascarpone cream over the ladyfinger layer and smooth out. Place a second layer of soaked ladyfingers and cover with the remaining cream.
6. Allow the tiramisu to rest in the refrigerator for at least 4 hours (preferably overnight).
7. Dust with cocoa powder before serving.
4. Liguria: Pesto alla Genovese
Liguria, with its beautiful coastline and the Cinque Terre, is the home of the world-famous Pesto alla Genovese.
Ingredients:
- 50 g fresh basil leaves
- 2 cloves of garlic
- 30 g pine nuts
- 60 g grated Parmesan cheese
- 60 g grated Pecorino
- 150 ml extra virgin olive oil
- Salt
- 2 cloves of garlic
- 30 g pine nuts
- 60 g grated Parmesan cheese
- 60 g grated Pecorino
- 150 ml extra virgin olive oil
- Salt
Preparation:
1. Wash and dry the basil leaves.
2. Crush garlic and pine nuts finely in a mortar.
3. Add basil leaves and a pinch of coarse salt, and continue to grind until a fine paste forms.
4. Stir in the grated cheese and gradually work in the olive oil until a creamy consistency is achieved.
5. Serve the pesto immediately with fresh pasta or store in an airtight jar in the refrigerator.
2. Crush garlic and pine nuts finely in a mortar.
3. Add basil leaves and a pinch of coarse salt, and continue to grind until a fine paste forms.
4. Stir in the grated cheese and gradually work in the olive oil until a creamy consistency is achieved.
5. Serve the pesto immediately with fresh pasta or store in an airtight jar in the refrigerator.
Conclusion
The culinary diversity of Northern Italy is a delight for every palate. Whether hearty risotto from Lombardy, fine Vitello Tonnato from Piedmont, sweet Tiramisu from Veneto, or aromatic pesto from Liguria – each region has its own specialties waiting to be discovered. Try these recipes and let yourself be enchanted by the cuisine of Northern Italy!
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