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To a certain extent, there is really no such thing as Italian cuisine in the way that one usually understands national cuisines. Each area has its own proud specialties, primarily at regional level, but also even at provincial level. Italian cuisine is not only highly regionalised, it is very seasonal. The high priority placed on the use of fresh, seasonal produce distinguishes the cuisine of Italy from the imitations available in most other countries. Roman cuisine, for example, uses a lot of pecorino (sheep milk cheese) and offal (frattaglie, frattaje in dialect), while Tuscan cooking features white beans, meat, and unsalted bread. Pizza also varies across the country, the crusts of pizzas in Rome are thin as crackers, while Neapolitan pizza and Sicilian pizza is thicker. The influence of Northern Italian cuisine can be seen in French and German cuisines. Piedmont and Lombardy each grow their own different kinds of rice, which are used to make risotto. The North of Italy is the home of polenta. Emilia-Romagna is known for lasagna and tortellini (stuffed pasta), mortadella, prosciutto, basalmic vinegar, Bolognese sauce (ragu), and parmigiano (parmesan cheese). Naples (Napoli) is the home of pizza, mozzarella cheese and pastries (babà, sfogliatelle). Calabria's cuisine uses a lot of hot pepper for its distinctive salami (that are common, in several varieties, throughout the country) and uses capsicum. Sicily is the home of gelato (ice cream) and granita but its cuisine also has many influences from Arab cuisine (lemon, pistachio) and also includes fish (tuna, swordfish). Sardinia is famous for lamb and pecorino.
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Italian Cuisine Restaurants
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Gemignani's Italian Restaurant, 512 Quincy Street, Hancock, MI 49930, Phone: (906) 482-2920
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Gino's Restaurant, 800 Quincy Street, Hancock, MI 49930, Phone: (906) 482-3020
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Happy Italians Roma Cafe, 3 W. Adams St., Iron River, MI 49935, Phone: (906) 265-9251
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Romagnoli's Restaurant, North US 2, Iron Mountain, MI 49801, Phone: (906) 774-7300
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