When comparing northern and southern Italy, what are the main regional differences in pasta and in other core foods?
Pasta is the quintessential dish throughout the nation. It is prepared fresh, from dough made with the addition of eggs, or dried, from a dough made without eggs. In the north, fresh pastas are more common, and stuffed versions made with bits of meat, cheese, and vegetables, such as ravioli, are especially popular. Pasta in the north is also frequently topped with rich cream sauces. In the agriculturally poorer south, the pasta is generally dried, and it is usually served unfilled with a tomato-based sauce.
Other broad differences are that northern fare uses more butter, dairy products, rice, and meat than the south, which is notable for the use of olive oil, more fish, and more beans and vegetables, such as artichokes, eggplants, bell peppers, and tomatoes. Garlic is found throughout the nation, though it is more popular in the north.
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