Italian seafood cuisine dates back to ancient Roman times, where fish was a prominent part of the diet, especially along the coastal regions. With Italy being surrounded by seas, fresh seafood became integral to Italian culture, particularly in coastal cities like Venice, Naples, and Genoa. Traditional dishes like "spaghetti alle vongole" (spaghetti with clams) and "fritto misto" (fried mixed seafood) reflect the region's connection to the ocean.
Culinary Tradition: Fresh fish and shellfish are often prepared simply, emphasizing the natural flavors. Grilled fish, seafood pasta dishes, and soups like "zuppa di pesce" (fish soup) are common. Italian cuisine uses a lot of olive oil, garlic, and fresh herbs in its seafood preparations.
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