Food in the southern regions is highly seasoned. The true excellence of Italian food is in its vegetables and fruit. When asked the reason for the exquisite taste of these staples, Italians say it is because of the salt from sea mists, the different minerals of the land, the flowers, the climate, the soil and the absence of artificial fertilizers. It is in the art of cooking. Pasta, rice and vegetables are never overcooked.
Rice is very important in Italian cooking.
The Po River Valley in Lombardy is the richest Italian agricultural region and the biggest rice producer in Europe. Rice grown in the northern region of Piedmont is superior to all other types grown in Italy. Italy produces more than 40 varieties of pasta, usually made of simple dough. The highest quality of pasta is produced in the southern regions. This specialty derives from the purity of the mountain water.