El Marsam Home & Studio

Umbertide, Umbria


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Restaurants in Northern Italy Ristorante Antica Torretta

Ristorante Antica Torretta

Piazza Broilo, 1

37121 Verona


Owner: Manuel

Ristorante il Torchio Antico

Ristorante il Torchio Antico

Villa Godi Malinverni

Lugo di Vicenza


Chef: Lucia Giordano

Ristorante Tiratappi

Ristorante Tiratappi

Pza. Leon Battista Alberti, 30

46100 Mantova


Owner/Chef: Orazio Scicolone

Ristorante 12 Apostoli

Ristorante 12 Apostoli

Corticella S. Marco, 3

37121 Verona


Owners: The Gioci Family



Via XX Settembre, 20

16121 Genova


Owner: Luciano Belloni

Il Vinattiere di Chambord

Il Vinattiere di Chambord

Grand Hotel Entourage

Piazza S. Antonio, 2

34170 Gorizia


Ristorante I Carracci

Ristorante I Carracci

Grand Hotel Majestic ‘già Baglioni’

Via Indipendenza, 8



Majda Restaurant

Majda Restaurant

Via Duca d'Aosta, 71



Owners: Majda Cicigoj & daughter, Katia Stekar

Trattoria al Prato

Trattoria al Prato

Prato della Valle 4/5



Owner: Marco Marmini

Because of its diverse geography from alpine to flatlands, the cuisine of Northern Italy differs between the various locales. In general though, in the north, since olives do not grow in the colder climate, butter is favored over olive oil. Walnut oil is also sometimes used instead of olive oil. Risotto and polenta are more popular than pasta. And in the winter time, rich, hearty soups are the norm. Along the coast, fish and seafood such as eels, mussels, and clams make an appearance in local dishes. Northern Italy is also home to numerous lakes making freshwater fish, as well as duck and other wild birds typical ingredients.

Northern Italy is also home to Gorgonzola cheese, although the claim to precisely where the cheese originated is still disputed by several towns. Other unique cheeses produced in the region include Parmigiano-Reggiano, Fontina, and Asiago.

In the regions located near to the borders, tastes have been influenced by Austrian, German, Swiss, and Slovenian cuisine. You'll find sauerkraut in their minestrone, but they call it jota. There's also the local version of Wiener schnitzel, breaded veal scallop, which is called Cotoletta alla Milanese in Italy. Fonduta is a fondue-like cheese dip make with milk and eggs. Strudels are a common dessert, particularly in the Friuli-Venezia Giulia   region.

Other specialties of Northern Italy include focaccia, a flat bread topped with herbs, which originated in the Liguria region. This region is also known for pesto, as well as its traditional vegetarian cuisine. With so many delicious dishes, it's hard to choose a favorite meal!