ITALY NATIONAL KITCHEN
Regional cheeses include robiola, crescenza, taleggio, gorgonzola and grana
padano (the plains of central and southern Lombardy allow intensive cattle-
raising). Butter and cream are used. Single pot dishes, which take less work
to prepare, are popular. In Bergamo, Brescia, and Valtellina, polenta is
common. In Mantua festivals feature tortelli di zucca (ravioli with pumpkin
Pizzoccheri filling) accompanied by melted butter and followed by turkey stuffed with
chicken or other stewed meats.
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Meal structure
Traditionally, meals in Italy usually contain 3 or 4 courses. Meals are seen as a time to spend with family and
friends instead of immediate sustenance; thus, daily meals can be longer than in other cultures. During
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