Italian food

INTRODUCTION
Italian cuisine is considered the mother of all
western and European cuisines. It is believed
that the art of fine dinning actually originated in
Italy & spread to France with Queen Cathrine
de’Medici, when she got married to King Henry II
of France. Italy has been the cradle of ancient
civilization & home to many ancient dynasties
and clans. It is also best known at outside the
entire world. Most of the western food is
influenced by Italian cuisine which was the first
developed cuisine in Europe.

HISTORY
Historically, Italy has been the seat of political &
instinctual power in Europe since ancient times.it
is also the birth place of renaissance(the
intellectual & cultural movement in medieval era)
whichshape modern thought of europe.this was
an era of art,litrature,paintings and gastronomy.
The art of preparing breads,cheese,wine flourish in
many parts of the country. It is believed that
around 170 BC it were the romans cook who
commercialized the production of bread.they
also use pots and utensils made from bronze.

Geographical Location Of Italy
Italy is located in southern Europe & comprise
in boot shape with two largest Sicily & Sardinia
It is a land of island, mountains ,seas &green
medows.the geographical locations has played a
significant role in the evolution of Italian cuisine
due to the availability of wide variety of
ingredients grawn locally at different times of the
year.so, in the following section we will discuss
about the various region of Italy.

Some Regions Of Italy
Italy’s different region is famous for various
spices,its traditional food,cuisine etc.so some
regions are;
Abruzzo
It is situated in the central part of the Italian
peninsula facing the Adriatic sea in the east.It is
famous for chilly,pepper,arromatic saffron and
olive oil. HERBS like rosemary and garlic are
favourite in this cuisine.

Basilicata
It is situated in the southern part of the Italy. It
is also referred as a land of mysterious as even
today life here is governed by ancient rules and
philosophy . It is famous for meat of pig and
ship &fish is scarce here. Pork are favourite in
this region.

Campania
It is one of the talked in the Italy with regard to
food. It has lent its popular dish PIZZA to the
whole world. It is also referred as a land of
mysterious as even today life here is governed by
ancient rules and philosophy . It is famous for
fresh vegetables such as tomatoes, peppers
potatoes, lemon, and orange. It is also the
largest producer of pasta in italy &spaghetty is
popularly consumed here.

Emilia-Romagna
It is considered as the creator of fresh and flat
pastas. This region has lent the unique and
integral ingredients to Italian cuisine such as
balsamic vinegar, without which Italian cuisine
is incomplete.

Liguria
Liguria is considered as the inventor of
MINESTRONE soup & pesto. This region also
produce the qualitative olive and extra virgin
olive oil. it also lent flat bread to Italian cuisine

Sardinia
Sardinia is considered as the second largest
island, after sicily. Stews, broths, roasts are the
majour cuisine in this Region
Sicily
It is the largest island in the Mediterranean sea.
The cuisine of Sicily is influenced by Greeks,
Spanish, and Arabs though the base is
prominently Italy. Fish such as tuna, sea bass,
and sword fish is commonly eaten with
shellfish.it use lots of citric fruits in it’s cuisine.

Tuscany
Tuscany is known as the heart land of Italy. Sea
food play a great roll in this cuisine. It is a land
of olives, Wheat and wine. Bread, pasta, fruit,
vegetables, high quality cheese &cured meat are
common food of this cuisine.

Special ingredient in Italian cuisine
•CHEESE
Cheese has always been mportant to every table
in the European continent. There are many
types of chese available in this cuisine but some
of them are:
Parmesan
It is a grey and hard cheese usually greeted over
pasta or split . It is popularly refered as KING
OF CHEESE and aged from 12 months to 2
years.the cheese take its name from parm and
nearby palace in Emilia-Romagna region of Italy.

Pecorino
It is made from sheep’s milk. It mature faster
than parmesan and get its hard texture in 7-8
months.uses in making pastas, sauces. It is
more acedic and sharp in textuee and flavour.
Ricotta
It is soft creamy cheese made from ewe’s milk the unique
thing about this cheese is that it is made from whey
which is low in fat content. It is used for stuffing for
Pastas and commonly use for dessert.

Olive oil
It is famous all over the world.it is used for
dressing of salad and cooking of variety of food
in Italian cuisine.
Types-extra virgin olive oil(-1% acdity,darkgreen)
-virgin olive oil(+1-2%acidity)
-pomace(paste of olive seed &chemical)
-pure olive oil(low quality,confusing
rfined)

Starches
Various types of starches are used in italian
cuisine like as:
Rice,risotto
Polenta
Pesto
a sauce made out of basil, olive oil and pine nuts,
and which is eaten with pasta

Special dish in Italian cuisine
Pasta
Pasta is also taken as basic ingredient of this
cuisine which is usually made from dough.there
are two types of pasta ie.fresh pasta and dry
pasta.dry pasta is easy to preapre but fresh is
difficult because they are highly perishable and
cant store more than two days.pasta is believed
to be introduced by marco polo.there are various
types of pasta that are:maccheroni,
fusilli,rigatoni,penne,etc

•Pizza is a flatbread generally topped with tomato
sauce and cheese and baked in an oven. It is
commonly topped with a selection of meats &
vegetables . The term was first recorded in the 10th
century, in a Latin manuscript from Gaeta in Central
Italy. The modern pizza was invented in Naples, Italy,
and the dish and its variants have since become
popular in many areas of the world.The Associazione
Verace Pizza Napoletana (the True Neapolitan Pizza
Association) is a non-profit organization founded in
1984 with headquarters in Naples. It promotes and
protects the "true Neapolitan pizza

Minesteone soup
it is one of the popular soup among various
hotels. It is a veg broth with cabbage, carrote,
peppers and tomatoes.it is thicken with starch
such as potato, pasta etc

•Traditional Cotoletta alla milanese
•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,
such as ossobuco alla milanese (cross-cut
veal shanks braised with vegetables, white
wine and broth) and cotoletta alla
milanese (a fried cutlet similar to Wiener
schnitzel, but cooked "bone-in

•Liguria
•Pasta with pesto sauce
•Liguria is known for herbs and vegetables (as
well as seafood) in its 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
usechickpeas in farinata and polenta-
like panissa. The former is served plain or
topped with onions, artichokes, sausage,
cheese or young anchovies

Cannoli
Cannoli are Sicilian pastry desserts, consisting
of tube-shaped shells of fried pastry dough,
filled with a sweet, creamy filling usually
containing ricotta.

Gelato
Gelato is the Italian word for ice cream, derived
from the Latin word "gelātus" (meaning frozen).
It's made with milk, cream, various sugars, and
flavoring such as fresh fruit and nut purees.

Biscuttie
These twice baked cookies have a delicate
flavor, great with vanilla ice-cream, tea, frozen
yogurt, or cappuccino.

Special Equipment in Italian
cuisine
Pasta Machine
A stainless steel, hand-cranked pasta machine
helps cooks churn out homemade pastas.
These are clamped to the edge of a table or
counter, and a variety of sizes and shapes of
pasta are rolled out through various
attachments.
Mezzaluna
A mezzaluna is a half-moon-shaped knife with
handles at the ends of the blade. Cooks roll the
blade from side to side to chop herbs and
vegetables. Be careful using a mezzaluna as
the blade is extremely sharp.

Special Equipment in Italian
cuisine
Pasta Pot
A five-quart pot is a good size for cooking for
two. Purchase one with an inner draining basket
that has handles. Once the water has come to a
boil and pasta is cooked, raise the basket up by
its handles to drain.
Grater
A basic, four-sided grater will work just fine for
most needs. Another option is a rotary cheese
grater, which has a container to catch the
cheese. The grater may have different-size
apertures as well.

Meal structure in Italy
A bottle of sparkling Prosecco, which one would have as
an aperitivo.Traditionally, meals in Italy usually contain
three or four courses. Especially on weekends, meals are
often seen as a time to spend with family and friends rather
than simply for sustenance; thus, meals tend to be longer
than in other cultures. During holidays such as Christmas
and New Year's Eve, feasts can last for hours.
Today, the traditional Italian menu is kept mainly for special
events (such as weddings) while an everyday menu
includes only the first and/or second course, the side dish,
and coffee. A notable aspect of Italian meals is that
the primo or first course is usually a more filling dish such
as risotto or pasta. Italian cuisine also includes single
courses (all-in-one courses), providing carbohydrates and
proteins at the same time (e.g. pasta and legumes).

Italian food

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