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Italian Pizza
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There's a lot more to Italian cuisine than just pizza and pasta. Italy has a fantastic variety of local cuisine that varies depending on which part of the country you are in.

In Rome, they use a lot of pecorino (sheep's cheese) and organ meats, while in Tuscany white beans and bread without salt are more common. The Roman pizzas are more like thin crackers, whereas Neapolitan and Sicilian pizza is a lot thicker.

The biggest regional difference is the type of fats used. In the north they tend to use richer and heavier fats like cream butter and cheese, whereas in the south the use olive oil.
North Italian cuisine is quite heavily influenced by French cooking because of the proximity of the border. Italian food is simply delicious and very healthy too; it's regarded by most as the prime example of the Mediterranean diet.

No visit to Italy would be complete without tasting one, (or all!) of these: spinach ravioli
served with lasagna and a side order of cheese; gelato ice cream (incredibly delicious!); pizza - there's too many to mention, but the thin crust Roman version is fantastic.

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Italian Restaurants
4 Infobox listings total of 5 » see all
Da Tuccino (Puglia)
Da Tuccino (Puglia) (Italy)
Via Santa Caterina 69/F, Polignano a Mare  (00 39 080 424 1560)
  
Classic Italian seefood restaurant. Some very unique fish dishes that you won't find in other seafood restaurants like Don't miss the raw tuna served with lemon and thick-cut bruschetta, and ...[See more]
Al Covo (Venice)
Al Covo (Venice) (Italy)
Campiello della Pescaria, Castello  (00 39 041 522 3812)
  
About 160 euros for two including wine.[See more]
Dai Ricchi (Florence)
Dai Ricchi (Florence) (Italy)
Via Della Docciola 14  (055/402024)
  
Closed Tuesdays.[See more]
Albergo E Ristorante (Piedmont)
Albergo E Ristorante (Piedmont) (Italy)
Via Umberto 19, Verduno  (00 39 017 247 0125)
  
Restaurant has a massive room with fabulous views of Barolo vineyards; there's an excellent wine list and the tables are always laden with glasses - it's popular with winemakers who take their ...[See more]
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