There's something to be said for fresh home-made spaghetti. Linguine, penne... you name it, I'll eat it. But if you visit Italy, put your taste buds to the test, and see if you can tell what role the climate plays in your food.
Italy is over 700 miles long, giving the northern and southern ends distinctly different weather patterns. Northern Italy is nestled into the mountains of the Alps, bringing the land a much harsher winter. Central and southern Italy, on the other hand, are warmer and moderated by the surrounding Mediterranean.
So what does that have to do with pasta? Blogger Jovina Coughlin says that traditionally, noodles like spaghetti and rigatoni are best made in the south, where the warmer weather helps to dry them out. In the cooler climate of the north, fresh pastas like pappardelle and ravioli are more popular. So are hearty meals with gnocchi and risotto.
Now what about the sauce for your pasta? Italian "Extra Virgin Olive Oil" is a staple in central and southern Italy, where olive trees thrive on the warmer weather. Tomatoes are also best grown in those regions - the main ingredient for some of the best tomato sauce you'll find anywhere in the world (objectively speaking, of course). Historically the north uses more butter and wine-based sauces, with simple chopped herbs to add flavor.
In fact, Italians are known for letting ingredients speak for themselves, and what better way than to use something fresh grown in the climate of the region. Of course these days (with modern technology and accessibility), you can find just about any Italian dish anywhere in the country, and it's sure to be fantastic!Want to know more? Leave your comments here, find me on Facebook and Twitter, or email me at rachael.kaye@fox6now.com.
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