The rich terrain of northern Italy lends itself to producing some of the country’s most delicious ingredients. Lush alpine meadows play part in creating everything from creamy goats’ cheese and ancient wines to fragrant rosemary and wild boar.
Northern Italy’s flavour profile is immediately recognisable: wander into local restaurants and you’ll find warming dishes like polenta and traditional stews filling plates and bowls. But before anyone tucks into these feel-good dishes, they, of course, start their gastronomical adventure with an Italian tradition: cured meats.
Northern Italy is also said to have been the origin of Risotto, along with tiramisu - a heady concoction of mascarpone, coffee, ladyfingers and booze – arguably the best potion in the world.
Not only do the snowy mountain winters of the north suit the skiers and snowboarders among us, they’re also responsible for homely, hearty food. Head high into the mountains and you’ll find influences from neighbouring countries like France, Switzerland, Austria and Slovenia making their way into the mix, creating a distinctive yet delicious set of flavours.