Talk:Southern Italy

Less pasta-heavy than what?
Northern Italy is known as the rice belt and loves risotto. Southern Italy is known as the land of linguine (etc.). So what is the basis for comparison that Southern Italian cuisine is "less pasta-heavy"? Ikan Kekek (talk) 22:01, 27 September 2019 (UTC)
 * I support Ikan Kelek's stand: tomatoes, garlics and olive oil are nothing less than typical seasonings for spaghetti and other southern pasta.--3knolls (talk) 06:00, 28 September 2019 (UTC)
 * Should we change the description accordingly? I would highlight pasta, pizza and seafood. Ikan Kekek (talk) 19:24, 29 September 2019 (UTC)
 * I would mention fruit and cheese too. In Southern Italy are produced a lot of fruits which do not grow in the North (oranges, lemons, figs, olives etc.), and are exported too. And many types of soft cheese (mozzarella, scamorza, ricotta, caciocavallo etc.) are typical and widespread everywhere in the South, even more than seafood which is abundant along seacoast only. 3knolls (talk) 20:43, 29 September 2019 (UTC)
 * Good points. Ikan Kekek (talk) 03:27, 30 September 2019 (UTC)
 * I've added a few things. 3knolls (talk) 05:40, 30 September 2019 (UTC)
 * Thank you. Ikan Kekek (talk) 15:04, 30 September 2019 (UTC)

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