Italian cuisine vs French cuisine: why are they the same and how are they different?

Italian and French cuisine represent two different styles but which in many ways touch each other, and have quickly become in the world, two types of culinary catering that are highly appreciated, studied and imitated.

The national culinary tradition of Italy and France, in fact, are similar in a certain sense, for ingredients and local products, and thanks to the authenticity of the foods produced, they are among the most popular in the world. However, it is the cuisines that represent two dominant cultures with a strong distinctiveness in Europe.

What is the difference between Italian and French cuisine?

We try to explore the differences between “warm and Mediterranean Italy” and “regal and refined France”.

Italy and its Mediterranean style

In Italy it is not possible to simply order "pizza". You must specify which type of Italian pizza you want: Neapolitan, Roman, Sicilian, Palermitan, 4 cheeses, capricciosa, white, frankfurters and potatoes, etc. All the names are hallmarks of the Italian culinary art, but they differ in the preparation, the ingredients used, the flavors and tastes. This diversity is also evident in the other dishes – for example Florentine steak, Milanese cutlets, Benevento cardone, Roman cacio e pepe pasta, Neapolitan sandwich, Bolognese tagliatelle and the list goes on and on.

The southern part of Italy is known for fish specialties and dishes: shrimp, crab, lobster, cuttlefish, squid, octopus, mussels, etc. They are served with vegetables, pasty or breaded products and sauces. Fish dishes are numerous – boiled, fried, roasted. Here, tomatoes are used a lot and almost everything is prepared with tomatoes, which are present in more than 70% of recipes for soups, pizzas, pastas, casseroles, meat dishes.

For northern Italian cuisine, a lot of rice, peas, corn, zucchini and asparagus are used. The distinctive culinary dish of these territories is risotto, which is served as a first course, side dish, with meat and many other ways.

France and its culinary art

The French are proud to be among the legislators in the global culinary art. Their "inventions" such as mayonnaise, soufflés, éclairs, have become part of the cuisines of all continents. From France also comes the methodology and the order of the courses: first the appetizer, then the soup, followed by the main course, salad, meat, cheese and dessert. Words used in the culinary industry around the world are also French, such as menu, sauce, soup, appetizer, etc.

The French culinary art is popular for dishes and specialties of fish, poultry, veal, rabbit, lamb, game. Pork is used relatively less. Eggs are present in many recipes but also separated in different omelettes, such as Italian pizza. Among the most used vegetables are peas, asparagus, okra and tomatoes. Cheese is offered with salads, as an ingredient for the preparation of sauces and also as a dessert with fruit: grapes, pineapples, etc.

In cooking, the French use alcohol extensively. In the preparation of red meat dishes white wine is used, while for fish dishes - red wine. Cognac is used for flambé.