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Imagine Italian food and most people will picture pasta or pizza, spaghetti or sausages. But like most ancient lands, Italy has a diverse cuisine. The regional variations show up nowhere so sharply as the divide between Northern and Southern cuisine. There is overlap, to be sure. But travel north toward the Alps or to the northern sea coasts and you will find food that varies from its cousins to the south.

Pasta much less often plays center stage here. Instead, rice typically has the founding role, forming a literal base beneath many delightful dishes. Risotto, made from a local grain called Arborio is a common dish in Lombardy, at the center top of the country.

Meat is featured, certainly. Hams made from local pigs are a common sight in Lombardy and the sausage meatballs here can't be beat. Venison is a favorite of the area, as well, often in the form of Capriolo alla Valdostana.

But vegetarians can find dozens of choices that satisfy, too. Polenta for generations was a food primarily of the poor. Yet, today, this corn-based dish can be found in the finest restaurants of the region. Piedmont offers fonduta - a melted cheese dip made from milk, eggs, and local white truffles.

Blessed with ample coastline, there is seafood galore. Shellfish makes its way from the sea shore to the entire interior yet remains entirely fresh, thanks to modern transportation. Still, there's nothing like a carp or trout that has just been plucked from one of the many rivers that line Northern Italy. The Po River Plain in Veneto offers wild fowl, mushrooms, and more, all easy on the olive oil, since butter is a more common ingredient in Northern Italian cuisine.

Even very simple dishes clearly show their origins. A delightful Carne Cruda is a good case in point. Called steak tartare in other parts of the world, it has a wonderful twist in this part of the world.

Ingredients:

1 lb beef fillet
1 white truffle
1 anchovy
2 lemons
2 cloves garlic

Preparation:

Squeeze the lemons, mince the anchovy, and crush the garlic, then set aside. Shave the mushrooms into a small bowl.

Sear the outside of the fillet to kill any surface bacteria. Then, remove from heat and let cool. Trim off the cooked portion. Chop the meat very finely and mix with the lemon juice in a large bowl.

Allow the meat to soak up the juice for about 10 minutes, then sprinkle on the garlic. Allow to sit for another 10 minutes and remove the garlic.

Place it on a serving dish and sprinkle on the anchovy. Then top with the truffles.

This dish from Piedmont is only one of dozens from a section of this lovely country known for outstanding cuisine. Try it and you'll quickly become convinced.  And if you're looking for that special night out featuring a meal you won't soon forget then be sure to try one of Peel Regions many excellent Italian Food restaurants.