Italy, a nation of 58 million people, is a patchwork quilt of 20 distinct regions subdivided into 103 provinces. All Italian cooking relies on olive oil, grains, and fresh, seasonal produce, but each region has its own preferences and specialties.
Northern Italy, which boasts the country’s highest standard of living and the richest diet, also produces one-third of Italy’s best wines. Its eight regions lean toward risotto, polenta, and gnocchi, and hearty soups and fish chowders are a feature of the region. The North’s real claim to fame, though, is as a paradise for cheese lovers. Parmigiano, Gorgonzola, and Asiago cheeses accompanied by salamis and sausages made from goat, goose, and even chamois, make a simple meal divine.