Pasta is the first course for most of Italy. Excluding the far north. In this part of the country (the far north) risotto or polenta is more readily found on the Italian table. Mostly meat does not a regular part of Italian cuisine. Grains, vegetables, and legumes make up most of the Italian diet. Olive oil is found most often in it's first pressing dark green state. NOT extra virgin. In the north you will find more pure, refined type of oil, being more golden the dark green.

Although focaccia originated from Genoa, there is a softer, thicker type in Apulia. This is made from potatoes. It's chewy and very good. A light brushing of the first pressing olive oil, from the south makes it all the better.

To put it in a nutshell, Italian cuisine is a mixture of vegetables, fish, grains, cheeses, a few meets, witch are mostly fowl and wild game, seasoned/cooked with olive oil. Again with the exception of the north. The use of what they had by the Italians in the way of what the country had to offer in food has shaped a diet that has been in existence for centuries, especially with the poorer folk of Italy. This diet is called la cucina povera. We are now seeing a resurgence of this "poor man's diet", but the Mediterranean diet is being more sauté after for the model of Italian eating habits.

Here's a cool and tastey Italian Reciep for you to try. It's Biscotti and very yummy. And b/c the reciep doesn't say how much oil to put in, I put in 1/3 cup oil.  Here it is:

Neapolitan Biscotti 

Neapolitan Biscotti  (Makes about 48) 

1-1/2 cups whole almonds, divided 

2 cups flour 

¾ cup sugar 

½ tsp. baking powder 

½ tsp baking soda 

½ tsp cinnamon 

 1/3 honey 

1 egg 1 egg yolk 

1 tsp grated orange peel 

 Preheat oven to 350 degrees F.  Line a large baking sheet with foil. Butter the foil. 

 In a food processor, grind ¾ cup of the almonds. Transfer almonds to a bowl and add flour, sugar, baking powder, baking soda, and cinnamon. 

 In another bowl, whisk together honey, oil, egg, yolk, and orange peel. 

 Add honey mixture to dry ingredients and stir until dough holds together. 

  Place dough onto a lightly floured surface.  Add remaining ¾ cup of almonds and blend  

  into dough to distribute evenly. 

 Divide dough in half.  Roll each half into a 12" long, 3" wide log. 

 Place logs on buttered foil, spacing about 4" apart. 

 Bake about 40 minutes, or until firm.  There may be cracks. 

 Remove sheet from oven and place on a rack for 15 minutes to cool. 

  Don't shut off the oven! 

Transfer logs to a cutting surface, using a serrated knife, cut the logs diagonally into ¾? thick slices. 

 Place the slices, cut side down onto the baking sheet and bake 10-12 minutes, until dry. 

Cool on sheet on rack. 

Enjoy!