Baccala, salt cod, risi e bisi, rice with green peas and asparagus are all associated with Verona and other parts of the Veneto and you can expect to find fine wines as well. Many people argue that Bologna in Emilia-Romagna is probably the gastronomic capital of Italy, and in this city it is considered no sin to live to eat. It is famous for its pasta dishes, for costoletta alla Bolognese, veal cutlet with grated Parmesan cheese and Marsala added during the cooking, and scaloppe farcite, thin slices of veal sandwiched with ham and Gruyere cheese and mushrooms, fried and served with a rich sauce. In Bologna one can eat excellently and a simple granita ,frozen black coffee, chipped, and topped with thick cream, is something really extra special. Eating well in Torino poses no problems.
Pasta dishes are plentiful and cheeses are first class, so too is the wine.
This firm favorite is actually spaghetti served with a savoury sauce that includes garlic, basil, cheese and olive oil. A distinctive feature of Genoese cooking is the generous use of herbs, particularly basil but also sage, marjoram, rosemary, parsley and borage. Other specialities associated with Genoa include delectable candied fruit and pan dolce , a very rich, fruity bread. Udine-Friuli in Veneto in the north east is well known for its salamies and sausages and San Daniele ham also has an international reputation. Udine, easily reached by train from Florence, Rome or Trieste is also a city renowned for the quality of its wine.