Central Italian Cuisine
Central Italian cuisine originates in four of the country's 20
autonomous regions – Tuscany, Marche, Umbria and Lazio:
1. Tuscany
Tuscany was originally inhabited by people from a variety of
cultures, beginning with the Apennine culture, the Villanovans and the Etruscans. Later invasions by Rome, Magna
Graecia, Carthage, Gaul, the Longobards, the Holy Roman Empire, Napoleon and the Austrian Empire ended in the 1850s
with Tuscany's inclusion in the unified nation of Italy. The Tuscan cuisine emerged from a combination of these
influences and the traditional local produce.
This central Italian cuisine favors simple foods such as legumes,
bread, cheese, vegetables and fruit, along with olive oil, beef and pork. Beef is bred locally in the Chiana
Valley, with Florentine steak being a popular t-bone steak recipe.
Tuscany is one of the most popular tourist destinations in Italy,
especially in the niche travel market of cooking vacations. To learn more about how this works, visit
our cooking vacations page.
2.
Umbria
Umbria is named after the Umbri tribe, who settled in the region
around 672 BC. They were preceded by the Terramare culture of Italy and Dalmatia (approximately 1500-1100 BC) and
the Villanova culture of Northern Italy. Umbrians were possibly related to the Achaeans of prehistoric
Greece.
Umbria was ruled by the Etruscans from 700 to 500 BC, followed by
the Romans, the Ostrogoths, Byzantines, Lombards, Charlemagne, the Papal States and the Napoleonic
Empire(1809–1814). The region was incorporated into the unified Kingdom of Italy but its borders were only fixed in
1927.
The primary agricultural products are grapes, olives, tobacco and
wheat. Most Umbrian dishes are prepared by boiling and roasting, flavored with olive oil and herbs. Wild game,
sausage, lentils, vegetables, truffles, splet and fish are all popular ingredients.
3.
Marche
The region was ruled by the Romans, followed by the Goths, the
Byzantines, the Lombards (briefly), Charlemagne, and the Papal States, until it was annexed to the unified Kingdom
of Italy.
Marche is predominantly mountainous so most economic activity
occurs along the coast. The primary industries are shoemaking, paper and furniture production and shipbuilding, as
well as fishing. Fresh fish and seafood are consumed in the coastal regions while pork products such as sausages
and hams are popular in the inland areas. Spit roasting is a popular method of cooking. Fish stews, spinach and
meat dumplings and fried olives are all specialties of this central Italian cuisine.
4.
Lazio
Lazio, originally known as Latium, was the seat of the Roman
Empire, and, together with present-day Campania, was the first Italian region. After the Byzantine conquest, Latium
was ruled by the Eastern Emperor, then the Roman Bishop and the Papal States until its annexation by the Kingdom of
Italy in 1870. Its capital city, Rome, then became the capital of Italy.
Wine grapes, fruit, vegetables and olives are traditional
agricultural products, and animal husbandry and fishery are common occupations. Roman cuisine includes spicy pasta
dishes, gnocchi, pork, beef and artichokes. Jewish influence can also be seen in the cuisine.
Pastas of all kinds are an essential part of Roman
cuisine.
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