differences in cooking styles between tuscany and southern italy
Italian cuisine Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany, pasta (especially pappardelle) is traditionally served with meat sauce (including game meat). In Southern Italy, tomatoesÂ (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
Italian beef An Italian beef is a sandwich, originating in Chicago, composed of thin slices of seasoned roast beef, simmered and served au jus (known by locals as 'gravy') on a long Italian-style roll. The sandwich's history dates back at least to the 1930s.[1] The bread itself is, at the diner's preference, often dipped (or double-dipped) into the au jus the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera (called "hot") or sauteed, green Italian sweet peppers (called "sweet").