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Line 99: [[File:Oliven V1.jpg\|thumb\|[[Olive oil]]]] [[File:(Pasta) by David Adam Kess (pic.2).jpg\|thumb\|Various types of [[pasta]]]] [[File:Traditional pizza from Napoli.jpg\|thumb\|The ingredients of traditional [[pizza Margherita]]—red ~~— red~~ ([[tomato]]es), white ([[mozzarella]]), and green ([[basil]] ~~— are~~)—are inspired by the colours of the national [[flag of Italy]].<ref>{{cite book\|author=Arturo Iengo\|title=Cucina Napoletana: 100 Recipes from Italy's Most Vibrant City\|publisher=New Holland Publishers\|isbn=978-1-84537-989-6\|year=2008\|page=126\|url=https://books.google.com/books?id=aat2zzXHDrMC&q=pizzeria+Brandi&pg=PA126\|access-date=2017-12-12\|archive-url=https://web.archive.org/web/20180616053516/https://books.google.it/books?id=aat2zzXHDrMC&pg=PA126&dq=pizzeria+Brandi&hl=it&sa=X&ei=N6-EU6bFMKGs0QX3poCIAQ&ved=0CGsQ6AEwCQ\|archive-date=2018-06-16\|url-status=dead}}</ref>]] [[File:barrels vinegar.jpg\|thumb\|right\|Barrels of aging [[balsamic vinegar]]]] Traditional central Italian cuisine uses ingredients such as tomatoes, all types of meat, fish, and [[pecorino]].<ref>{{cite web\|url=https://www.gamberorosso.it/notizie/prodotti-tipici-lazio/\|title=Cucina laziale: l'abc dei prodotti tipici della regione\|date=16 September 2019\|access-date=12 November 2021\|language=it\|archive-date=12 November 2021\|archive-url=https://web.archive.org/web/20211112162037/https://www.gamberorosso.it/notizie/prodotti-tipici-lazio/\|url-status=live}}</ref> In [[Tuscany]], pasta (especially [[pappardelle]]) is traditionally served with meat sauce (including game meat).<ref>{{cite web\|url=https://www.agrodolce.it/ricette/ragu-alla-toscana/\|title=Ragù alla toscana: per la pasta fatta in casa\|access-date=12 November 2021\|language=it\|archive-date=12 November 2021\|archive-url=https://web.archive.org/web/20211112160904/https://www.agrodolce.it/ricette/ragu-alla-toscana/\|url-status=live}}</ref> In southern Italy, tomatoes (fresh or cooked into tomato sauce), [[Capsicum\|peppers]], olives and olive oil, garlic, [[artichoke]]s, oranges, [[ricotta cheese]], [[aubergines]], [[Zucchini\|courgette]], certain types of fish (anchovies, sardines, and tuna), and capers are important components to the local cuisine.<ref>{{cite book\|url=https://books.google.com/books?id=7GpHEAAAQBAJ&dq=cucina+italiana+meridionale+peperoni+olive+e+capperi&pg=PT22\|title=Nuova cucina italiana: 1400 ricette tra tradizione e innovazione\|isbn=9788865769539\|access-date=12 November 2021\|language=it\|last1=Bay\|first1=Allan\|last2=Salvatori\|first2=Paola\|date=4 November 2021\|publisher=Il Saggiatore \|archive-date=1 May 2023\|archive-url=https://web.archive.org/web/20230501155842/https://books.google.com/books?id=7GpHEAAAQBAJ&dq=cucina+italiana+meridionale+peperoni+olive+e+capperi&pg=PT22\|url-status=live}}</ref>

Italian cuisine: Difference between revisions