Piemonte, Valle d'Aosta, Lombardia and Liguria in the norhwest and Trentino Alto Adige, Veneto and Friuli Venezia Giulia in the northeast. Formed by the influence of its northern neighbors and mountainous terrain. Polenta and rice are staples and its dairy products and wines are among Italy's best. Piemonte is home to highly prized white Alba truffle sprinkled over melted fontina on pasta or eggs. This region also produces Italy's greatest wines, Barolo and Barbaresco.

Val d'Aosta most famous for its alpine cheeses, fontina, toma and robiola which are central to the region's cuisine.

Lombardia is characterized by its rich agricultural areas and has a very diverse cuisine. Many of Italy's finest cheeses such as Gorgonzola, Taleggio, Bel Paese and gran padano are produced here and fresh pasta, polenta and rice are all enoyed.

Ligurian cuisine uses plenty of herbs in which the mountains provide plentiful herbs for cooking. Specialties are focaccia and walnut sauce.


Trentino Alto Adige can be gastronomically divided into two. Alto Adige to the north is Austrian Italy and the cuisine includes speck (cured ham), canederli (dumplings) and gulasch. Trentino is more Italian, though canedirli are popular and the excellent apples of this region are made into a local strudel. Polenta and breads accompany meals.

Veneto Is known for its simple preparation of seafood such as moleche (soft shelled crabs).

Fruili Venezia Giulia is known for its proscuitto di San Daniele a fine sweet ham.