In the North of Italy, the answser is easy: Emilia -Romagna stands alone.
In the Centre and South it is less easy: definitely NOT Tuscany, nor the island of Sardegna.
But Lazio, Abbruzzi and Le Marche in the centre and Sicily, Puglia, Calabria could probably make quite a strong case for being "famous for pasta"
Many Italian regions produce Mozzarella cheese, either with cow or buffalo milk. I can say that mainly all southern Italian regions (Puglia, Basilicata, Campania, Molise, Lazio) produce this kind of cheese, even if Buffalo milk mozzarella is typical from CAMPANIA, and more precisely the CASERTA province.
Of all the 20 Italian regions, Friuli Venezia Giulia likes to claim polenta as its own, but fine recipes originate from Veneto, Lombardia and across the Alpine range.
For sure all the regions bordering the River Po plain, in particular Lombardia, Piemonte and Veneto.
Italy is known for having three national dishes. These include pasta, pizza, and polenta. Polenta is a type of boiled cornmeal.
Genoa , Italy...in Northern Italy
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Lidia's Italy - 2007 Tender Pork Chops Loose Polenta was released on: USA: 28 June 2008
Polenta is an Italian dish made from coarsely ground yellow cornmeal. It is traditionally made in Northern Italy, especially in regions like Lombardy and Veneto, where it is often served as a staple food. However, polenta is now popular worldwide and can be made in kitchens anywhere using cornmeal and water or broth.
Italy.
The Chianti region of Italy is known for its wine, of the same name. This is a fresh but tasty red, which goes wonderfully with the local food, but is widely available outside the region.
Central Italy is the heart of Italy. It includes the regions of Emilia Romagna, Tuscany, Umbria and Le Marche.
The capital of the Italian region of Umbria is Perugia. It is known for its well-preserved medieval architecture, historical sites, and rich cultural heritage.
Polenta is a type of flour so polenta triangles is polenta flour shaped into triangles.
buckwheat polenta is similar to regular polenta. The only difference is that polenta's semolina flour is exchanged for buckwheat flour.
The poorest region of Italy is basilicata.