A Gourmet TourThrough Italy

Large Mortadella; stuffed veal rolls;

tagiatelle

Bologna. (W)

Olive Oil; lots of tomatoes and tubular

pasta

from Southern Italy. (A)

Fettuccine Al Burro; gnocchi; fried

artichokes

from Rome. (T)

Cannoli; cassata; caponata

from

Sicily. (E)

Parma Ham; lasagna; Parmasan cheese

from

Parma. (R)

Batter-fried veal cutlet; Osso buco (veal shine bone in wine

from

Milan. (B)

Oysters & Caviar; scampi

from

Venice. (U)

Finest Olive Oil; bean soups; chianti wine;

beefsteaks

from

Florence. (F)

Fresh Tomato Pizza; spaghetti; macaroni and clam, garlic sauce

from

Naples. (f)

Butter Used In CookingFlat Noodles

from

Northern Italy. (a)

Brodetto: fish & wine Chowder

asparagus

from

Ravenna. (L)

O. Genoa

Origin of minestrone and ravioli; sauce called pesto made of fresh basil, garlic, olive oil and Parmesan cheese

Work Cited

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