<P> Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc . In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients . Pasta dishes with use of tomato are spread in all Italy . Italians like their ingredients fresh and subtly seasoned and spiced . </P> <P> In Northern Italy though there are many kinds of stuffed pasta, polenta and risotto are equally popular if not more so . Ligurian ingredients include several types of fish and seafood dishes . Basil (found in pesto), nuts, and olive oil are very common . In Emilia - Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano - Reggiano, and tomatoes (Bolognese sauce or ragù). </P> <P> Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese . In Tuscany, pasta (especially pappardelle) is traditionally served with meat sauce (including game meat). In Southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine . </P> <P> Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta . Pasta include noodles in various lengths, widths, and shapes . Most pastas may be distinguished by the shapes for which they are named--penne, maccheroni, spaghetti, linguine, fusilli, lasagne, and many more varieties that are filled with other ingredients like ravioli and tortellini . </P>

Differences in cooking styles between tuscany and southern italy
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