What's the difference between Northern and Southern Italian Cuisine?

The cuisines of Italy, as throughout all of Europe, are regional, meaning they were made up of the indigenous ingredients abundant in an area as a result of climate and terrain.

For instance, northern Italy with its beautiful green pastures, always had livestock, including cattle.  Therefore, many of the northern dishes developed around the use of butter, cream sauces and veal.  Southern Italy didn't have much livestock resulting in fewer meat-based recipes.  However its climate produced an abundance of tomatoes, nuts, and vegetables of all kinds, influencing its cuisine.  Also adding to southern Italy’s cuisine is the fact that it is surrounded by water on 3 sides providing a bountiful supply of seafood.  As a result, the southern Italian diet originated around sauces made from tomatoes, creative vegetable dishes like stuffed artichokes to stuffed heads of escarole, and many seafood dishes, including seafood with pasta.

After many years, these recipes remained the traditional foods of those areas even though, after transportation and commerce were established, most foods became available throughout Italy.

Is it true olive oil is healthier than other oils?

According to the latest research, it is found that olive oil, an Omega-9 monounsaturated fat, is beneficial to cardiovascular health and general disease prevention.  Therefore, increasing monounsaturated fats, such as olive oil, increases good cholesterol, while dropping bad cholesterol for a better cholesterol profile, as Dr. Robert Pastore, Clinical Nutritionist wrote in the Foreword to my cookbook, "A Taste of Naples."  See "Mediterranean Diet."

Why don't you fry in olive oil?

Olive oil has a low smoking point, so when frying for a while, it will smoke quicker than other oils.  I use corn oil for frying.  It has a clean, light taste.  But I add olive oil into the corn oil for that delicious olive flavor which seasons food so beautifully.  This combination of oils will fry food without smoking (if using a moderate heat setting).  Always be careful when frying and do not leave pan unattended.

My children don't like vegetables.  What do you suggest they would like?

Many of my clients have found that Breaded Zucchini Sticks and Breaded Asparagus go over big with their children, especially teenagers.  Simply dip zucchini (cut into sticks) and asparagus spears into olive oil.  Drain excess oil.  Press into seasoned bread crumbs.  Place on foiled baking sheet.  Drizzle a little olive oil, grated cheese and parsley flakes.  Bake at 400° for 30-40 minutes until golden brown.  Delicious side dish… they may even ask for more!!

What would you cook for a crowd (10+) that's not too complicated?

See my cookbook for "Pork Loin Roast, Acre e Dolce" (Sweet and Sour).  This is a delicious recipe where you season the roast with low-sugar orange marmalade and vinegary Italian cherry peppers from the jar.  Sliced potatoes placed around the roast will brown and absorb the orange marmalade.  Feeds 10 easily and is a very impressive main course.

Do you cook your artichokes in chicken broth?

No, I don't.  The original Italian way to cook artichokes is in water measuring about one-half up the artichoke.  Season the water and artichokes with salt, fresh garlic and a drizzle of extra virgin olive oil.  A squeeze of fresh lemon adds a little zip to the flavor.  This recipe keeps the artichokes as a vegetarian dish with no animal fat.  Add the chicken broth, and you add unnecessary animal fat, salt and calories.

Cooking with chicken broth was not common in original southern Italian cooking.  Chickens were scarce and so was chicken broth.  Restaurants use it today to add flavor (fat and salt) to dishes and to spread sauces.