A Taste of Italy: 5 Regional Classics

Today we have access to so many ethnic cuisines: Thai noodles, French pastries, Japanese sushi, Greek salads, and Belgian chocolate. All with many variations making it difficult to decide what to order when you are dining out. However, there is one cuisine I enjoy the most: Italian. When we think of Italy we immediately associate pizza and pasta. Don't get me wrong, I could live on pizza, but there is so much more. The flavors of Italy can be fresh, bold, rich, and sometimes mild. Here is just a sample of my top 5 Italian foods:

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5. Arancini

These rice balls are absolutely scrumptious. Originating in Sicily in the 10th century. The name translated means "little orange" derived from their shape and color. Traditionally they are stuffed with ragu, mozzarella, and peas. These round bundles of goodness are coated in bread crumbs and deep-fried until they achieve their orange color. There are many regional variations to this dish. In Rome, they are called Suppli and are filled with cheeses. In Naples, the ingredients are the same, but the name is Pall'e Riso. This dish has even made it to the states. In Texas, they are stuffed with what else ... Chili. The next time you go to your favorite Italian restaurant find them under the "starters" heading. My favorite local restaurant (Bella Vita) makes them perfecto.

4. Tuscan Tomato & Bread Soup w/ Steamed Mussels

This dish is a perfect example of regional cuisine. In my opinion, Tuscany should mean "earth's bounty." The climate and the soil yield a magnificent variety of foods. The region has also been synonymous for great wines for 100's of years. Over the past couple of decades, food tours have become as popular. You can even take cooking classes while touring. This soup is a true peasant comfort food. The bread is in the soup allowing it to sop up all of the hearty flavors. Tomatoes, garlic, onions, peppers, and oregano are just a few of the ingredients and then it's garnished with steamed mussels and fresh chopped parsley. Try this for lunch at your favorite Italian hilltop village.

3. Chicken Scarpariello

Chicken Scarpariello translated means "shoemaker's chicken." When I think of that profession two things come to mind, tough and leathery. Not true of this dish. It is made with the juiciest and most flavorful part of the chicken: the thighs. The thigh meat is loaded with more flavor than its white counterpart because it is a movement muscle. I make a similar version of this dish and was converted from white to dark meat. Sweet Italian sausage is added along with red cherry peppers, onions, and garlic. The meat is browned, topped with all the ingredients, and simmered in white wine and chicken broth. A nice sprig of rosemary completes the aromatic list of ingredients. Experience the wonderful balance of sweet, savory, and sour the next time you're traveling in southern Italy.

2. Seafood Risotto

Seafood risotto is a must when in Venice. Popular throughout northern Italy, risotto has many varieties. It originated in Italy's Lombardy region and was garnished with saffron. When preparing risotto you cannot walk away, making it is a true labor of love. Arborio rice is covered in white wine and reduced until dry. Then for the next 30 minutes, hot broth is added in small batches until the rice absorbs the broth. The rice is constantly moved around with a wooden spoon in between. The result is rich and creamy. Scallops and shrimp from Venice's lagoon are added toward the end, and it is finished with a knob of butter. Many chefs in Italy don't stir the dish. A flick of the wrist creates a tower of rice rising three feet out of the saucepan. Talk about mad cooking skills.

1. Ossobucco Milanese

Ossobucco Milanese is popular everywhere in Italy, however, the more modern style made with tomatoes and no cinnamon started in Milan. If you love pot roast you will love Ossobucco. This is pure Italian comfort food at its best. The name means bone with a hole, referring to the cavity left from the bone marrow melding into the dish as it simmers. Veal shanks are browned and braised along with tomatoes and mirepoix (carrots, celery, and onion

chopped). Just like pot roast, the dish needs several hours to simmer so the cartilage in this tough cut of meat can break down, making it rich and tender. If you want to go all out and be a true Milanese, order a side of Risotto Milanese, garnished the old school way ... with saffron and Parmesan cheese.

Italian cuisine has seen significant changes throughout the centuries. Its position geographically has afforded it an abundance of foods and spices. Some of these ingredients made their way into Italy before Christ, via the Silk Road. One of its most precious commodities was the tomato, which was originally thought to be poisonous. These recipes include simple ingredients but require great skill and timing to prepare correctly. Try some of these dishes at your favorite Italian restaurant. If you're a true geocheftrek adventurer, you can always make them in your own cucina. Buon Appetito!