Northern Italian cuisine, also called Cucina Settentrionale, is the cooking of Italy's northern regions, including Piedmont, Lombardy, Veneto, Emilia-Romagna, Liguria, and Trentino-Alto Adige. It leans on butter, cream, and cheese more than the south, and centers on rice and cornmeal as much as pasta. Risotto, made with short-grain Arborio or Carnaroli rice slowly cooked with broth, and polenta, a cornmeal porridge served soft or set and grilled, fried, or baked, are both signature dishes. Pasta here tends toward cream- and butter-based sauces rather than tomato, as in Alfredo or carbonara, often with egg pastas like tagliatelle and pappardelle. Cheeses such as Gorgonzola, Parmesan, and Fontina, and truffles foraged in Piedmont and Emilia-Romagna, round out the region's dairy-rich, earthy flavor profile.