Beyond caffé and cornetto: What makes the Italian breakfast special, if a notion like this exists? A notion like "American Breakfast", English Breakfast with its standard dishes like baked beans, bacon and eggs? Yes, there definitely are numerous variants of prima colazione all'italiana, even though on the surface it may seem that Italy recycles trends from western Europe.
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| Prima colazione veloce - quick breakfast with caffé and cornetto al cioccolato |
There are even regional variants as you will see as this Blog develops. Breakfast in towns in Northern Italy differs considerably from breakfast in the South Italian countryside ... And of course there is a strong Levante influence, and in some places in Apulia and Calabria and Sicilia and even in Campaniayou may find Balcanese or Greek or even Middle East and African elements. This means that for example, tomatoes, olives and goat and sheep cheese (feta-style or mozzarella and provolone) are served for breakfast. So, it is difficult to speak of the one ITALIAN breakfast. Italy has 20 regions, but there are many more variants of breakfast. And here is my space to refer on all these valuable recipes. As well, a conspicuous variety of often colorful and bright ceramics breakfast tableware even seems to enhance the Italian breakfast delights.
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| Breakfast in Sorrento, imitating the American one with home-made baked beans and fried bacon, but also: Mortadella, Prosciutto cotto, green olives, provolone del monaco cheese from above the Amalfi coast |
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