Noli Italian Cafe – Eugene's Best Italian Restaurant

Great Italian Food Cooked In Different Italian Regions
By: Fisiwe Owen

The Tuscan Italian food is great. But one appeal of Tuscan Italian food is that it is generally healthy. This is due in large part to its use of olive oil. There are many different varieties of olives that are grown in the area and used extensively in the cooking. Beans are also widely used as are vegetables, seasonal fruits, and mushrooms. Of course the area also has the cheeses that are a signature of Italian food. In October and November the people are up for a real treat because this is when the famous white truffles of the area appear. Contrasting this lighter side of the Italian food is the extensive use of meat in Tuscany. High quality beef can be found in the region.

Tuscany has perhaps more unique Italian food dishes than any other region. Some popular dishes include fresh vegetables either raw or slightly cooked and served with olive oil that is seasoned for dipping. Tuscany is also known for a reheated vegetable soup dish. The meat dishes that are most unique to the area include Tuscan-style veal shank and T-bone steak. The Italian food that features pork in the area includes creamed bacon and a complicated dish of pig’s liver stuffed into a pig’s stomach and then slowly baked with stock and red wine.

The great food in Trentino-Alto Adige region
The cuisine here was influenced by the Republic of Venice and the Habsburg Empire. Other influences include that of the Slav, Austrian, and Hungarian cuisines. It’s hard to imagine now that Italian food was shaped by these cuisines that many people think of as distinctly different than Italian food. This region is known for its use of fresh water fish in contrast to much of the rest of the country that uses salt water fish in much of their cuisine. It’s also interesting to note that despite the foreign influences, it is this area that most popularizes the dishes that are traditionally thought of as Italian food such as pasta, tomatoes, and olive oil. However, in addition to these commonly thought of Italian food dishes is a host of other foods such as potatoes, dumplings, and sauerkraut made from scratch. Goulash is the most commonly served Sunday meal.

There are some specific dishes that are unique to this region. One is potato dumplings with ricotta. You might not think of dumplings when thinking of Italian food, but they are quite common to the area. They even have canederli, a specific dumpling unique to the area that is made with leftover bread. This region also boasts its own regional sauerkraut as well as a stuffed chicken dish.

The Friuli-Venezia Giulia Italian food
The most often used meat in this area is pork. In fact, if visiting this area it is essential to try one of their world famous San Daniele del Friuli hams. These hams are a staple of the local Italian food. The whole region is known for their bacon and sausages. In fact there is a local dish called jota that is unique to the region and is a stew dish made with beans and bacon. The pork in this area is spicy and this may come as a bit of a shock to foreigners not familiar with this brand of Italian food. The pork is often cooked over an open hearth and is seen in many dishes even if it is not the main entre.
Anytime is a good time for Italian food, but the holidays really make authentic Italian food shine as families get together to celebrate with traditional dishes. Try celebrating the holidays with Italian food and you’ll be introduced to a side of the cuisine that many don’t know exist.

Italian Food for Beginners
By: Charlie Reese

The signatures of authentic Italian food, a culinary delight indeed

Here in the United States, Italian food is a beloved favorite of millions. It should be noted that, over the years, many Italian restaurants have adapted many of their recipes to appeal to American tastes. Pizza and spaghetti are but two classic examples. Here, we’re used to massive amounts of meats, veggies, cheese and sauce on the standard pizza. American style spaghetti is also loaded with meat and sauce. While still delicious, this can’t truly be called authentic Italian food. Here we attempt to describe the basic signatures of authentic Italian food.

Simplicity is just one of the hallmarks of authentic Italian food. Contrasting pizza in America with that served in Italy reveals almost two entirely different dishes. In Italy, you won’t find a five-pound pizza such as we love to buy for a Friday night family feast. The American version of pizza is usually offered in thin, thick, deep-dish and double stuffed versions. Even the thin crust pizza cannot compare in delicacy and flavor to the authentic Italian pizza.

Perhaps because there is so much piled on top of the American style pizza, you may not even notice the flavor of the crust. The Italian pizza has very little tomato sauce, thick and freshly made, spread thinly on the crust and only a few toppings in far more frugal amounts than we are used to seeing on our pizza. This simplicity and apparent sparsity allows the flavors of each ingredient to come out, making for an absolutely heavenly treat for your palate. With fewer and less of the toppings, fresh seasonings are perfectly matched to the other ingredients.

Another key to authentic Italian food is that Italians are fanatical about using only ingredients which are in season, so much so that Italian cook books are generally organized by season, rather than by categories such as salads, entrees and desserts. Italian cooks tend to shop daily for the produce and meats that will be served that day. Most people have herb gardens, no matter how small, to supply all of the seasonings. Seasonal and as fresh as possible is essential in the making of authentic Italian food.

Another characteristic of authentic Italian food is that the presentation must be artistic. You’ll never see a plate loaded up with an entree, pasta and side dish all on the same platter. Food is served in courses, each with its own plate, to be eaten separately. Thus, cold dishes stay cold and hot dishes are properly hot, eaten in sequence instead of languishing on a single plate until you get to each dish in turn.

Wine is usually served with both lunch and dinner. There are dozens of locally produced wines, each with its own special character. Italian cooks are expert in pairing wine and food, thus enhancing the intensity and flavor of both.

The last signature of authentic Italian food is also found in every Italian restaurant, around the world. That would be the hospitality with which it’s served!