1. Italian cuisine
One of the most famous and interesting cuisines of the world
submitted by
JESVIN JOSEPH &
JETHIN JOSE
Gvozdeva Svetlana 8 Italian
group
2. INTRODUCTION
.Many populations in the past 3000 years have occupied Italian
Territory and most of them contributed there on tradition
The Romans politically controlled the teritory about2000 years
ago
Intergreated Greek Civilization and created and empire that late
the foundation of western civilization
they import all kinds of food from all over the world they import
meat , wine ,variety of spices from ask far as china
The cities were progressed faster than the other European towns
The cities of northern Italy develop mostly through train such as
spices and fabric
3. HISTORY
.
Italy expands over a sizeable piece of southern Europe and has many different regions
each having their own special cuisine and eating habits
. The cooking styles and ingredients also vary from area to area.
. The cuisine of Italy has also been influenced with the changes that have taken place
in the world through the passage of time
Today the Italian cuisine features meals that retain the pre Roman era taste along with
others that are strikingly different to the traditional cuisine of Italy.
4. HISTORY
Which cuisine develop and offering diversity from one town to another
bologna is known as the gastronomic capital of italy
the main characteristic of italian cuisine is extreme simplicity with many dishes
having only 4 to 8 ingrediants
incrediants and dishes are vary by region to region
cheeses and coffee, spaghetti,expreso has become important in italian cuisinewines
are major part of the cuisine
5. HISTORY THE EARLY ORIGINS
Tracing down the culinary history of Italy we find that it started to make its mark
during the Roman Empire movement more than 2000 years ago
The Italians even have a cookbook dating back to the first century B.C which shows
how important a place food had in society
The structure of Italy as a country underwent a huge change after the fall of the
Roman Empire
6. HISTORY
Italy was now a body of individually governed states that had separate and
distinctive identities and hence developed their own tradition.
This era was the time when the cuisine of Italy started developing its diversity that
we find in it today.
Each region developed its own distinctive style of cooking and a formalized menu
based on the local ingredients and the lifestyle of the people living there.
8. SOME NATONAL FEATHRES
Italian cuisine is extremely varied (with culinary influences from
Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard,
Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations)
Each area has its own proud specialties, primarily at regional
level, but also even at provincial level
The high priority placed on the using of fresh and seasonal
produce distinguishes the cuisine of Italy from the imitations
available in most other countries
10. NORTHERN ITALY
Piedmont and Lombardy each
grow their own different kinds of
rice, which are used to make
risotto
Emilia-Romagna is known for
lasagna and tortellini (stuffed
pasta), mortadella, prosciutto, and
parmigiano
The North of Italy is the home of
polenta
12. Fontina cheese
Bread thickened soups are customary as well as cheese fondue, chestnuts, potatoes,
rice. Polenta is a staple along with rye bread, smoked bacon and game from the
mountains and forests. Butter and cream are important in stewed, roasted and braised
dishes. Typical regional products include Fontina cheese, Artemisia-based liqueur.
Traditional Piedmonte Gianduiotto chocolate
Piedmont is a region where gathering nuts, funghi, cardoons and hunting and fishing
takes place. Truffles, garlic, seasonal vegetables, cheese and rice are all used.
Gianduiotto chocolates are used much in this kind of dishes.
13. Lombardy
The regional cuisine of Lombardy is heavily based upon
ingredients like maize, rice, beef, pork, butter, and lard. Rice
dishes are very popular in this region, often found in soups as
well as risotto . The best known version is risotto alla milanese,
flavoured with saffron and typically served with many typical
Milanese main courses.
15. Liguria
Herbs and vegetables (as well as seafood) find their way into the cuisine. Savory
pies are popular, mixing greens and artichokes along with cheeses, milk curds
and eggs. Onions and olive oil are used. Because of a lack of land suitable for
wheat, the Ligurians use chickpeas in farinata and polenta-like panissa.
Toscano
It was originally made by reheating (i.e. reboiling) the leftover minestrone or
vegetable soup from the previous day. There are many variations but the main
ingredients always include leftover bread, cannellini beans and inexpensive
vegetables such as carrot, cabbage, beans, silver beet, cavolo nero (Tuscan
kale), onion and olive oil.
16. Umbria
Norcia black truffles
Many Umbrain dishes are prepared by boiling or roasting with local olive oil and herbs.
Vegetable dishes are popular in the spring and summer, while fall and winter sees meat from
hunting and black truffles from Norcia. Meat dishes include the traditional wild boar
sausages, pheasants, geese, pigeons, frogs, snails. Castelluccio is known for its lentils, Spoleto
and Monteleone are known for spelt. Freshwater fish include lasca, trout, freshwater perch,
grayling, eel, barbel, whitefish, and tench.
18. Campania
Campania extensively produces tomatoes, peppers, spring onions, potatoes,
artichokes, fennel, lemons and oranges which all take on the flavor of volcanic
soil. The Gulf of Naples offers fish and seafood. Campania is one of the largest
producers and consumers of pasta in Italy, especially spaghetti. In the regional
cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese,
clams and shellfish
Pork is an integral part of Basilicata's cuisine, often made into sausages or
roasted on a spit. Mutton and lamb are also popular. Pasta sauces are generally
based on meats or vegetables. Spicy peperoncini is largely used.
Basilicata
19. French rule under the House of Anjou and Napoleon, along
with Spanish influence, affected the language and culinary skills
as seen in the naming of things such as cake, gatò, from the
French gateau. Seafood includes swordfish, shrimp, lobster, sea
urchin and squid. Macaroni-type pasta is widely used in
regional dishes, often served with goat, beef or pork sauce and
salty ricotta
Calabria
20. Traditional menu structure
antipasto - hot or cold appetizers
primo ("first course"), usually consists of a hot dish like
pasta, risotto, gnocchi, polenta or soup
secondo ("second course") usually fish or meat
contorno ("side dish") may consist of a salad or
vegetables. A traditional menu features salad after the
main course.
dolce ("dessert")
caffè ("coffee") (espresso)
digestivo which is liquors/liqueurs (grappa, amaro,
limoncello) sometimes referred to as ammazzacaffè
("Coffee killer")
23. Northern versus Southern Italian
cooking
Northen Italy
more butter and
creams
polenta, mascarpone,
grana padano, and
parmigiano cheeses,
risotto, lasagna and
fresh egg pasta
Southern Italy
more tomato and
olive oil
mozzarella,
caciocavallo, and
pecorino cheeses,
olive oil, and dried
pasta
