It is a common misconception that Italian cuisine is all about pizza rice and pasta. Saying that Italian cuisine is all about carbohydrates is like reading the first chapter of a book and then putting it down thinking you know the whole story.
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And the proof of this is absolutely in the wonderfully rich gastronomic repertoire of the northern Italian regions: Liguria Emilia-Romagna Piedmont Val d'Aosta Lombardy Trentino-Alto Adige Veneto and Friuli-Venezia Giulia. The French southern perimeter bordering Switzerland Austria and Slovenia Italy inevitably shows deep and varied influences from its neighbours as well as the geography that shapes and defines these countries.
Due to the colder and harsher climate compared to the sunny south dishes in the northern regions tend to be richer and more nutritious with a preference for slow roasting and stewing over baking and boiling. Tomato sauce and olive oil are replaced by stock or wine and butter and typical Mediterranean herbs such as basil and oregano are replaced by sage and rosemary.
Moreover the production of high-quality meat and cheese is mainly due to the excellent cattle breeds that are common in the northernmost regions.
