Italian cuisine as a national cuisine known today has evolved through centuries of social and political change. Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set Its roots can be traced back to the 4th century BC. The cuisine changed significantly with discovery of the New World which helped shape much of what is known as Italian cuisine today with the introduction of items such as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but were not introduced in scale until the 18th century. The New World is one of the names used for the non-Eurasian/non-African parts of the Earth specifically the Americas and Australia. The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family "Green pepper" redirects here For green peppercorns see Black pepper. Maize (ˈmeɪz ( Zea mays L. ssp mays) known as corn in some countries is a cereal grain domesticated in Mesoamerica [1]
Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an Appellation) Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy. CoFFEE is an Open source Software for computer supported collaborative learning (CSCL in a digital classroom Espresso or caffè espresso ( often mispronounced as expresso) is a concentrated Coffee beverage brewed by forcing very hot water
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History
Italian cuisine has evolved extensively over the centuries. Although the country known as Italy today had not officially formed until the 19th century, the cuisine can claim roots going back as far as 4th century BC. Through various influences throughout the centuries, including neighboring regions, conquerors, high-profile chefs, political upheavals as well as the discovery of the New World, a concrete cuisine has formed to what is known today as one of the premiere cuisines in the world.
Antiquity
- See also: Roman cuisine
The first known food writer has been traced back to the 4th century BCE. Roman cuisine changed over the long duration (over a thousand years of their ancient civilization. The terms food critic, food writer, and restaurant critic can all be used to describe a Writer who analyzes food or Restaurants and then publishes This writer was a Greek Sicilian named Archestratus, who lived in Syracuse. Archestratus ( Archestratos) was an Ancient Greek poet of Gela or Syracuse, in Sicily, who wrote some time in the mid 4th century BCE The Province of Syracuse ( Provincia di Siracusa; Sicilian: Pruvincia di Sarausa) is a province in the autonomous island region His writing was a poem that spoke of using "top quality and seasonal" ingredients of the freshest nature. He also stated that the flavors of the dishes should not be masked by spices, herbs, or other seasonings with an importance put upon this style of preparation for fish. A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two This style of cuisine seemed to be forgotten during the 1st century AD when De re coquinaria was published with 470 recipes included many with heavy usage of spices, herbs which would hide much of the natural flavor of the dish they were used in, much of this would have been considered what would be eaten in the patrician household. The term " patrician " originally referred to a group of elite families in Ancient Rome, including both their natural and This does not suggest that the Romans of the time did not appreciate high quality ingredients. Ancient Rome was a Civilization that grew out of a small agricultural community founded on the Italian Peninsula as early as the 10th century BC The Romans employed the best Greek bakers to produce their breads, imported pecorini from Sicily as the Sicilians were known for producing the best cheese makers. The Greeks ( Greek: Έλληνες) are a Nation and Ethnic group native to Greece, Cyprus and neighbouring regions Bread is a Staple food prepared by Baking a Dough of Flour and Water. Sicily ( Italian and Sicilian: Sicilia) is an autonomous region of Italy. A cheesemaker is a person who makes Cheese. The cheesemaking process is very old and dates back some 5500 years The Romans were also known as being excellent rearer of goats for butchering and gardening of artichokes and leeks. The Globe Artichoke ( Cynara cardunculus) Globe Artichokes are known to have been cultivated at Naples around the middle of the 9th century and The leek, Allium ampeloprasum var porrum (L also sometimes known as Allium porrum, is a vegetable which belongs along with the Onion and [2]
Middle Ages
- See also: medieval cuisine
Muslims invaded Sicily during the 9th century as most of what is known today as Northern Europe was being attacked by Viking raiders. Medieval Cuisine includes the Foods eating habits and Cooking methods of various European cultures during the Middle Ages, a period A Muslim (مسلم pronounced Muslim, not Muzlim) is an adherent of the Religion Northern Europe is a term for the northern part of Europe. The United Nations defines Northern Europe as (Finland A Viking is one of the Norse ( Scandinavian Explorers Warriors Merchants, and pirates who raided and colonized wide areas As Sicily had already attained much of the culinary traditions from Rome and Athens, the highly civilized culture combined with the Sicilian to bring what many consider the first real Italian cuisine in Sicily. Rome ( Roma ˈroma Roma is the capital city of Italy and Lazio, and is Italy's largest and most populous city with more than 2 Athens (ˈæθənz Αθήνα Athina,) the Capital and largest city of Greece, dominates the Attica periphery as one of the world's The Arabs introduced spinach, almonds and rice and some say spaghetti as it made its possible first appearance during the 12th century AD when the Norman king made a survey of Sicily and noted that he saw people making long strings made from flour and water called atriya, which eventually became trii which is another term used for spaghetti in southern Italy. The araB gene Promoter is a bacterial promoter activated by e L-arabinose binding Spinach ( Spinacia oleracea) is a Flowering plant in the family of Amaranthaceae. The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Spaghetti is a long thin cylindrical Pasta of Italian origin A variety of pasta dishes are based on it from spaghetti with cheese and pepper or garlic and The Normans were the people who gave their names to Normandy, a region in northern France. Normans also introduced casseroling, salt cod (baccalà) and stockfish which remain extremely popular today. Cod can be preserved by salting, drying, or both Dried and salted cod is usually called salt cod cod which has been dried without the addition of salt Stockfish is unsalted Fish, especially Cod, dried by sun and wind on wooden racks on the foreshore called flakes, or in special drying houses [3]
Food preservation techniques were a necessity as refrigeration had not yet been invented. Food preservation is the process of treating and handling Food in a way that preserves its edibility and nutrition value The two types of preservation were either chemical or physical. Meats and fish would be smoked, dried or kept on ice. Brine and salt were used to preserve items like pickles, herring and to cure pork meat. Brine (lat saltus) is Water saturated or nearly saturated with Salt (NaCl Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Herring are small Oily fish of the genus Clupea found in the shallow temperate waters of the North Atlantic, the Baltic Sea, the North Root vegetables were also preserved in brine after they had been parboiled. Root vegetables are plant roots used as Vegetables Other underground plants are often erroneously called root vegetables Other items used to preserve foods included oil, vinegar or immersing animal proteins in their own congealed, rendered fat. An oil is a substance that is in a viscous Liquid state ( "oily") at ambient temperatures or slightly warmer and is Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid For preserving fruits, liquor, honey and sugar were used. [4]
The northern regions of future Italy started to show a mix of Germanic and Roman culture while the southern portion continued to reflect the influences of Arab culture as they controlled much of the Mediterranean trade routes, as such much of the Mediterranean cuisine had been spread by the Arab trade. Endless such activities were also conducted in other cities under ancient Rome A trade route is a logistical network identified as a series of pathways and stoppages used for the commercial transport of cargo Mediterranean cuisine is the food of the areas around the Mediterranean Sea. [5] The oldest Italian book on cuisine is Liber de coquina written in Naples during the 13th century. Naples ( Napoli, Neapolitan: Nàpule) is a historic City in southern Italy, the Capital of the Dishes included "Roman-style" cabbage (ad usum romanorum), ad usum campanie which was "small leaves" prepared in the "Campanian manner", a bean dish reflecting the Marca di Trevisio, a torta, compositum londardicum which are extremely similar to dishes prepared today in Italy. The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a In two other books from the 14th century recipes are found for Roman pastello, Lavagna pie, use of salt from Sardinia or Chioggia again reflecting the importance of the regions of Italy and the foundations of integral dishes. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Sardinia (sɑrˈdɪnɪə Sardegna Sardigna or Sardinnya is the second-largest island in the Mediterranean Sea (after Sicily) Chioggia ( Venetan: Cióxa, Latin: Clodia) is a coastal town and Comune of the Province of Venice in the Veneto [6]
During the 15th century Maestro Martino was chef to the Patriarch of Aquileia at the Vatican. List of the Bishops and Archbishops of Aquileia. For the ecclesiastical history of the see Patriarchate of Aquileia From 533 until the 7th century His manuscript Libro de arte coquinaria began to illustrate a cuisine with a more refined and elegant design. In his book contains a recipe for Maccaroni Siciliani which was made by wrapping dough around a thin iron rod and dried in the sun. The macaroni was to be cooked in capon stock flavored with saffron, illustrating the Arab influence. A capon is a Rooster whose reproductive organs were removed at a young age Saffron ( Kurdish/Persian زَعْفَرَان is a Spice derived from the dried Stigma of the Flower of the saffron crocus ( Crocus sativus Of particularly note is Chef Martino's shedding the use of excessive spices in favor of fresh herbs. [7] Martino's cuisine created a methodology that respected proper selection and modes of preparation. The Roman recipes mentioned in the text includes recipes for coppiette and cabbage dishes. His Florentine dishes included eggs with a Bolognese torta, Sienese torta and for Genoese recipes such as piperata, macaroni, squash, mushrooms, and spinach pie with onions. Florence ( Italian: Firenze Florentia and Fiorenza) is the Capital City of the Italian region of Tuscany Genoa ( Genova, ˈdʒɛːnova in Italian; Zena in Genoese and Ligurian; Genua in Latin and archaically in English Squashes generally refer to four species of the genus Cucurbita native to the Mexico and Central America, also called marrows depending A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source Spinach ( Spinacia oleracea) is a Flowering plant in the family of Amaranthaceae. Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan [8]
Martino's manuscript was included in a book printed during 1475 in Venice written by Bartolomeo Platina entitled De honesta voluptate et valetudine ("On Honest Pleasure and Good Health"). Venice ( Italian: Venezia, Venetian: Venesia or Venexia) is a city in Northern Italy, the capital of the Bartolomeo Platina, originally named Sacchi, (1421 in Piadena ( Platina in Latin) near Mantua &ndash 1481 in Rome Platina puts Martino's "Libro" in cultural context reflexing different regions of Italy including the Po Valley, Liguria, Campania, Piceno, Apulia, and Sicily. Po RiverThe Po Valley (Pianura Padana or Val Padana is a major geographical feature of Italy. Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions Campania is a region of Southern Italy in Europe. The region has a population of around 5 Apulia ( Italian: Puglia) is a region in southeastern Italy bordering the Adriatic Sea in the east the Ionian Sea He speaks of ingredients coming from various regions perch from Lake Maggiore, sardines from Lake Garda, grayling from Adda, hens from Padua, olives from Bologna and Piceno, turbot from Ravenna, rudd from Lake Trasimeno, carrots from Viterbo, bass from Tiber, roviglioni and shad from Lake Albano, snails from Rieti, figs from Tuscolo, grapes from Narni, oil from Cassino, oranges from Naples and moray from Campania. Perca is the genus of fish referred to as perch or sometimes yellow perch, a group of freshwater Fish belonging to the family Percidae Lake Maggiore (in Italian: Lago Maggiore or Verbano) is the most westerly of the three large prealpine lakes of Italy and the second For the hide and seek-like game see Hide and seek. Sardines, or pilchards, are a group of several types of small Oily Lake Garda ( Italian Lago di Garda or Benaco) is the largest Lake in Italy. Padua ( Padova 'padova Latin: Patavium, Padoa) is a city in the Veneto, northern Italy. The Olive ( Olea europaea) is a Species of small Tree in the family Oleaceae, native to the coastal areas of the eastern Bologna (boloɲa from Latin Bononia, Bulåggna in Bolognese dialect is the capital city of Emilia-Romagna in northern Italy Turbot ( family Scophthalmidae order Pleuronectiformes) are Flatfish native to marine or Brackish waters of the North Ravenna is a City and Comune in the Emilia-Romagna region of Italy. Lake Trasimeno or Trasimene (in Italian: Lago Trasimeno) is the largest lake in the Italian peninsula south of the Po with a surface The carrot ( Daucus carota subsp sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton Viterbo is an ancient city and Comune in the Lazio region of central Italy, the capital of the Province of Viterbo. Bass (ˈbæs is a name shared by many different species of popular Gamefish. The Tiber ( Latin Tiberis, Italian Tevere) is the third-longest River in Italy, rising in the Apennine mountains The shads or river herrings comprise the Genus Alosa, Fishes related to Herring in the family Clupeidae The word snail is a Common name that can be used for almost all members of the Molluscan class Gastropoda which have coiled shells in the Rieti (Reate is a town in Lazio, Italy, with a population of 47332 Ficus is a Genus of about 850 Species of woody Trees Shrubs Vines Epiphytes and hemi-epiphytes in the family For the Tokyo University supercomputer see Gravity Pipe. GRAPE, or GRA phics P rogramming E nvironment is Narni is an ancient hilltown and Comune of Umbria in central Italy, with 20100 inhabitants according to the 2003 census at altitude 240 m (787 ft An oil is a substance that is in a viscous Liquid state ( "oily") at ambient temperatures or slightly warmer and is For other meanings see Cassino (disambiguation Cassino is a Comune in the province of Frosinone, Italy An orange —specifically the sweet orange —is the Citrus fruit Citrus sinensis ( syn Naples ( Napoli, Neapolitan: Nàpule) is a historic City in southern Italy, the Capital of the Moray eels are large cosmopolitan Eels of the family Muraenidae. Campania is a region of Southern Italy in Europe. The region has a population of around 5 Grains from Lombardy and Campania are also mentioned as is honey from Sicily and Taranto. Lombardy (Lombardia Latin: Langobardia, Western Lombard: Lumbardìa, Eastern Lombard: Lombardia) is one of the Honey is a sweet and Viscous fluid produced by Honey bees (and some other species and derived from the nectar of Flowers According to the The wines he mentions are from the Ligurian coast, Grecco from Tuscany and San Severino and Trebbiano from Tuscany and Piceno. Wine is an Alcoholic beverage made from the fermentation of Grape juice Trebbiano is a Grape variety that probably makes more white wine in the world than any other [9]
Early modern era
The courts of Florence, Rome, Venice and Ferrara were integral to the creation of the fine cooking in Italy. The court of Estes in Ferrara was a central figure to the creation of this high-cuisine. Christoforo Messisbugo steward to Ippolito d'Este published Banchetti Composizioni di Vivande in 1549. Ippolito (I d'Este ( March 20, 1479 &ndash September 3, 1520) was a Roman Catholic cardinal. In this work Messisbugo details banquets in the first-half of the book, in the second-half of the book contains a multitude of recipes for items such as pies and tarts (containing 124 recipes with various fillings). The work does emphasize the use of Eastern spices and sugar which was at this time otherwise beginning to diminish. [10]
In 1570 Opera was written by Bartolomeo Scappi personal chef to Pope Pius V. Bartolomeo Scappi (c 1500 &ndash 13 April 1577 was a famous Renaissance Chef. Pope Bartolomeo Scappi (c 1500 &ndash 13 April 1577 was a famous Renaissance Chef. Pope This was a five-volume work that to that date encompassed the most comprehensive example of Italian cooking. The work contained over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils. The difference between most books written for the royal courts and this volume is its shedding of game and other meats and includes instead domestic animals and courtyard birds which was more inline with the "modest household". Recipes are also included how to clean and use lesser cuts of meats including tongue, head, and shoulder. The third book contains recipes for fish, or Lent cookery. Lent, in some Christian denominations, is the forty-day-long liturgical season of fasting and prayer before Easter. Preparations for fish are simple including poaching, broiling, grilled, or fried after being marinated. Poaching is the process of gently Simmering food in liquid generally Water, stock or Wine. For the device used to cook see Grill (cooking, for other uses see Grill. Particular attention is given to seasons in which fish should be caught and in which location. The final volume includes pies, tarts, fritters and includes a recipe for a Neapolitan pizza. Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based This version of the Neapolitan pizza is not the savory version known today, it was instead a sweet version as tomatoes had not been introduced to Italy as-of-yet. There were recipes for corn and turkey however, which were items from the New World. Maize (ˈmeɪz ( Zea mays L. ssp mays) known as corn in some countries is a cereal grain domesticated in Mesoamerica Turkey (Türkiye known officially as the Republic of Turkey ( is a Eurasian Country that stretches [11]
During the first decade of the 17th century chef Giangiacomo Castelvetro published Brieve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti (A Brief Account of all Vegetables, Herbs and Fruit) which was translated into English by Gillian Riley. Originally from Modena, Castelvetro moved to England because of his Protestant background. Modena (ˈmɔːdena Mòdna in Modenese dialect is a city and a Comune ( Municipality) on the south side of the Po valley, in the England is a Country which is part of the United Kingdom. Its inhabitants account for more than 83% of the total UK population whilst its mainland Protestantism refers to the forms of Christian faith and practice that originated in the 16th century Protestant Reformation. The book included an in-depth listing of Italian vegetables and fruits as well as their preparation. The chef's preparation of vegetables featured them at times as a central part of the meal, not just accompaniments. The favored preparation (still popular in Italy today) was to simmer vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, lemon juice and verjus or orange juice. The lemon ( Citrus × limon) is a hybrid in cultivated wild plants Verjuice (from Middle French vertjus "green juice" is a very acidic juice made by pressing unripe Grapes Sometimes Lemon or Sorrel Another preparation includes roasting vegetables wrapped in damp paper over charcoal or embers with a drizzle of olive oil, again a technique still popular today in Italy. Castelvetro's book is separated into seasons with mentions of hop shoots in the spring and truffles in the winter detailing the truffle scavenge with the use of pigs. New World items were not mentioned in this book as they did not become popular until the 18th century. [12]
In 1662 Bartolomeo Stefani chef to Gonzagas published L'Arte di Ben Cucinare. He was the last chef to publish a book of Italian high-cuisine, but the first to offer a full section on vitto ordinario ("ordinary food"). The book contained a section on a banquet given by Gonzagas for Queen Christina of Sweden with details for preparation prior to the banquet, preparation of the food and table settings including each guest having a setting of a knife, fork, spoon, glass, a plate instead of bowls often used up to this point and a napkin. "Sverige" redirects here For other uses see Sweden (disambiguation and Sverige (disambiguation. Other books were published at this time to illustrate how scalco (server) should manage themselves while serving their guests. An important book to take up this topic was Galatheo by Giovanni della Casa. Giovanni della Casa ( 28 June 1503 - 14 November 1556) was an Italian Poet. The book instructed waiters to not scratch their heads or other parts of themselves, not to spit, cough or sneeze while serving diners. The book also instructed diners to not use their fingers while eating as well as not wipe their sweat with their napkin. [13]
Modern era
Much of what is known as Italy today was still governed by France, Spain and Austria in the 18th century. This article is about the country For a topic outline on this subject see List of basic France topics. Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. Austria (Österreich ( officially the Republic of Austria (Republik Österreich In turn it was at the beginning of the 18th century that the culinary books of Italy began to show the regionalism of Italian cuisine in order for Italian chefs to better show the pride of their regions instead of the high cuisine of France. French cuisine is a style of cooking derived from the nation of France. The books written at the time were also no longer addressed to professional chefs but to bourgeois housewives who could address their home cook. [14]Originating in booklet form, periodicals such as La cuoca cremonese (The cook of Cremona) written in 1794 gives a sequence of ingredients according to season along with chapters on meat, fish and vegetables. As the century progressed these books increased in size, popularity and frequency, while the price to attain them dropped well within the reach of the general populace. [15]
The 18th century peasant diet consisted of heavy foods. Taken more as an animosity toward the high cuisine of the affluent which was more refined and delicate, this diet gave the peasantry their own identity. Even medical texts of the time written by the elite warned peasants from eating refined foods as it was poor for their digestion and their bodies required a more substantial heavy meal to suppress their hunger. It was also thought that peasants had coarse stomachs which were unable to digest refined foods. It was also thought by some that peasants ate poorly because they wanted to eat poorly resulting from the fact that many peasants had to resort to eating rotten foods and moldy breads to survive. [16]
In 1779 Antonio Nebbia from Macerata, in the Marche region, wrote Il Cuoco Maceratese (The Cook of Macerata). Macerata is a city in Italy, the capital of The province of Macerata in the Marche region The Marche (plural originally from le marche de Ancona, referring to the March of Ancona) is one of the 20 Regions of Italy. In this book, Nebbia addressed the importance of local vegetables plus pasta and gnocchi. Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. For the Italian Baroque composer please see Pietro Gnocchi. Gnocchi (ˈɲɔːki in Italian singular gnocco) is the Italian name for Instead of pureed soups in the French style, they included Mediterranean vegetables along with pasta or rice. For stocks, vegetables and chicken were favored over meat. Similarly, Vincenzo Corrado wrote Il Cuoco Galante (The Polite Cook) in Naples in 1773 which featured regional vegetables and ingredients. Particular emphasis was given to Vitto Pitagorico (vegetarian food) in his words "Pitagoric food consists of fresh herbs, roots, flowers, fruits, seeds and all that is produced in the earth for our nourishment. It is so called because Pythagoras, as is well known, only used such produce. "Pythagoras of Samos" redirects here For the Samian statuary of the same name see Pythagoras (sculptor. There is no doubt that this kind of food appears to be more natural to man, and the use of meat is noxious. " It was also this book that the tomato took its first central role with thirteen recipes. Zuppa alli Pomidoro first appears in Corrado's book which was the early rendition of Tuscan Pappa al Pomodoro. In Corrado's 1798 edition he introduced a "Treatise on the Potato" after the approval of France through Antoine-Augustin Parmentier's successful promotion. Antoine-Augustin Parmentier ( Montdidier August 12, 1737 – December 13, 1813) is remembered as a vocal promoter of cultivating the [17]
In the 19th century changes could even be noticed in the writing of chef Giovanni Vialardi, chef to the first king of Italy. In his book A Treatise of Modern Cookery and Patisserie published in Turin Vialardi wrote on recipes "suitable for a modest household. " Many of his recipes included regional dishes from Turin including twelve recipes for potatoes Genoese Cappon Magro, still an integral regional dish today. Published in 1829, Il Nuovo Cuoco Milanese Economico written by Giovanni Felice Luraschi feature dishes regional to Milan including Kidney with Anchovies and Lemon and Gnocchi alla Romana, also essential to this day. Milan (Milano Milan (listen) is one of the largest cities in Italy, located in the plains of Lombardy. Gian Battista and Giovanni Ratto published La Cucina Genovese in 1871 addressed the regional cuisine of Liguria. Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions This book contained the first recipe for pesto. Pesto ( Italian, Genoese) is a Sauce that originates in the city of Genoa in the Liguria region of northern Italy ( La Cucina Teorico-Pratica written by Ippolito Cavalcanti mentions the first recipe for pasta with tomatoes in his conversational tone not often seen before this time. [18]. La scienza in cucina e l'arte di mangiare bene (The Science of Cooking and the Art of Eating Well), by Pellegrino Artusi, first published in 1891, is widely regarded as the canon of classic modern Italian cuisine, and its use is still widespread throughout Italy. Pellegrino Artusi (1820 &ndash 1911 was the author of the famous Italian cookbook La scienza in cucina e l'arte di mangiare bene (The Science of Cooking and the Art
Regional cuisines
Each area has its own proud specialties, primarily at regional level, but also even at provincial level. Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest These regional variances can come from the influence of a bordering country (such as France or Austria), vicinity to the sea or mountains as well as economic progress. Italian cuisine is not only highly regional, but is also distinguished by being very seasonal with high priority placed on the use of fresh, seasonal produce.
Friuli-Venezia Giulia
Friuli-Venezia Giulia shares many traditions with the bordering former Yugoslavia. Friuli-Venezia Giulia ( Friulian: Friûl-Vignesie Julie, Friaul-Julisch Venetien Furlanija - Julijska krajina Friul-Venezsia Jułia is one of the twenty See also Kingdom of Yugoslavia, Socialist Federal Republic of Yugoslavia, Federal Republic of Yugoslavia Yugoslavia ( Serbo-Croatian The famous San Daniele del Friuli hams come from this region. San Daniele del Friuli ( Friulian: Sant Denêl) is a Comune (municipality in the Province of Udine in the Italian region Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. Carnia in the northern region is known for its bacon and Montasio cheese. Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Collio, Grave del Friuli, and Colli Orientali are regional wine favorites. Wine is an Alcoholic beverage made from the fermentation of Grape juice The dishes of the region take on the influence of Austrian, Hungarian, Slovene, and Croatian dishes. Austria (Österreich ( officially the Republic of Austria (Republik Österreich Hungarians (or Magyars, magyarok are an Ethnic group primarily associated with Hungary. Slovenes or Slovenians ( Slovene Slovenci, dual Slovenca, singular Slovenec, feminine Slovenke, dual Slovenki Beer halls of the region feature Viennese sausage, goulash and Bohemian hare. Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Goulash is a dish originally from Hungary, usually made of Beef, red Onions vegetables spices and ground Paprika powder Bohemians are the people of Bohemia, in the Czech Republic, inhabitants of the former Kingdom of Bohemia located in the modern day Czech Republic Hares and jackrabbits are Leporids belonging to the Genus Lepus. Many of the desserts of the region are flour based, such as strudels. Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability For the typographical character nicknamed 'strudel' see At sign. Polenta is a staple and it finds its way into many variations including stirred dishes, baked dishes and can be seen served with sausage, cheese, fish, or meat. Polenta is a dish made from boiled Cornmeal. Although the word is borrowed into English from Italian, the dish (under various names is popular in A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Dishes made with pork are often seen and can often be spicy and are often prepared over the open hearth called the fogolar. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive [19]
Veneto
Veneto is well known for risotto. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Veneto or Venetia ( Vèneto) is one of the 20 regions of Italy. Risotto is a rich and creamy traditional Italian rice dish It is one of the most common ways of Cooking rice in Italy. It is a dish where the added ingredients differ by according to location, with fish and seafood being added closer to the coast and pumpkin, asparagus, radicchio and frogs' legs appearing further away from the Adriatic. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such Pumpkin is a Gourd -like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds Asparagus officinalis is a flowering plant species in the genus Asparagus from which the Vegetable known as asparagus is obtained Radicchio is a leaf Chicory ( Cichorium intybus, Asteraceae) sometimes known as Italian chicory Frogs legs are one of the better-known delicacies of French and Chinese cuisine Beans and other legumes are seen in these areas with the dish pasta e fagioli being a unique combination of beans and pasta. Bean is a common name for large plant Seeds of several genera of the family Fabaceae (formerly Leguminosae used for human food or animal A legume is a Plant in the family Fabaceae (or Leguminosae or a Fruit of these specific plants Pasta fagioli or Pasta e fagioli, meaning "pasta and beans" is a traditional meatless Italian Peasant dish that is now a frequent Menu Veneto features heavier dishes using exotic spices and sauces. Ingredients like stockfish or simple marinated anchovies are found here as well. Stockfish is unsalted Fish, especially Cod, dried by sun and wind on wooden racks on the foreshore called flakes, or in special drying houses The anchovies are a family ( Engraulidae) of small common salt-water fish Less fish is eaten in Veneto and more meat and sausages are preferred such as the famous sopressata and garlic salami. A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed Sopressata (called in Italy soppressata) is an Italian Dry-cured salami, typical of Basilicata and Apulia. Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. For other uses see Salama and Salameh. Salami is cured Sausage, fermented and air-dried High quality vegetables are prized here with red radicchio from Treviso being prized as well as asparagus from Bassano del Grappa. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Radicchio is a leaf Chicory ( Cichorium intybus, Asteraceae) sometimes known as Italian chicory Treviso (Venetian Trevizo, French Trévise, Latin Tarvisium) is a city in the Veneto, northern Italy. Asparagus officinalis is a flowering plant species in the genus Asparagus from which the Vegetable known as asparagus is obtained Bassano del Grappa ( Venetian simply Basan, italianized Bassan or Bassàn) is a City and Comune [20]
Trentino-Alto Adige/Südtirol
Prior to the Council of Trent in 1550 Trentino-Alto Adige/Südtirol was known for simplicity in cuisine. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Goulash is a dish originally from Hungary, usually made of Beef, red Onions vegetables spices and ground Paprika powder For the Italian Baroque composer please see Pietro Gnocchi. Gnocchi (ˈɲɔːki in Italian singular gnocco) is the Italian name for The Council of Trent was the 19th Ecumenical Council of the Roman Catholic Church. Trentino-Alto Adige/Südtirol ( Italian: Trentino-Alto Adige; German: Trentino-Südtirol; Ladin: Trentin-Adesc Aut When the prelates of the Church came they brought the art of fine cooking to the region. A prelate is a high-ranking member of the Clergy who either is an Ordinary or ranks in precedence with ordinaries Fresh water fish is a specialty of this region. In later years the cuisine of the Republic of Venice and the Habsburg Empire were adopted. The Most Serene Republic of Venice ((Serenìsima Repùblica Vèneta or Repùblica de Venesia Serenissima Repubblica Habsburg Monarchy (alternatively Habsburg Empire) refers to the territories ruled by the Austrian branch of the House of Habsburg, and then by the successor In the Alto Adige Alpine traditions are embraced which includes Slav, Austrian, and Hungarian cuisines. Austria (Österreich ( officially the Republic of Austria (Republik Österreich Hungarians (or Magyars, magyarok are an Ethnic group primarily associated with Hungary. Goulash can again be found here as a regular Sunday dish. Goulash is a dish originally from Hungary, usually made of Beef, red Onions vegetables spices and ground Paprika powder Potatoes, dumplings and homemade sauerkraut called crauti. The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Dumplings are "piece of Dough, sometimes filled that cooked in liquid such as water or soup" or "sweetened dough wrapped around fruit such as an apple baked Sauerkraut ( English:, German:, Yiddish: ˈzɔi̯əʀˌkʀɔi̯t is finely shredded Cabbage that has been fermented by various Lard is a popular ingredient in this region. Lard is pig Fat in both its rendered and unrendered forms Lard was commonly used in many cuisines as a Cooking fat or Shortening The national pasta, tomatoes and olive oil can be found popularized in this region as well. Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees [21]
Lombardy
Rice is a popular ingredient in Lombardy often found in soups as well as risotto. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Pizzoccheri are a type of Tagliatelle, a flat ribbon Pasta, made with Buckwheat flour Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Lombardy (Lombardia Latin: Langobardia, Western Lombard: Lumbardìa, Eastern Lombard: Lombardia) is one of the Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor Risotto is a rich and creamy traditional Italian rice dish It is one of the most common ways of Cooking rice in Italy. Cheese is a popular course with robiola or crescenza, taleggio, gorgonzola (from the namesake town) and grana padano being particularly important (the vast plains of central and southern Lombardy allowing for intensive cattle-raising). Robiola is an Italian soft-ripened Cheese of the Stracchino family made with varying proportions of cow’s goat’s milk and Sheep milk Crescenza, also known as crescenza stracchino, is a soft-ripened Cow's milk Cheese with no Rind, produced in Lombardy, Piedmont Gorgonzola is a Comune in the Province of Milan, part of Lombardy, northern Italy. Grana Padano is one of the most popular Denominazione di Origine Controllata Cheeses of Italy. For the same reason Butter is a popular ingredient over oil, and cream in generous amounts are often seen. Butter is a Dairy product made by churning fresh or fermented Cream or Milk. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a Single pot dishes are popular here with the working class which take less labor to create. In the areas of Bergamo, Brescia, and Valtellina polenta is popular. Bergamo ( Bèrghem in Lombard, antiquated Wälsch-Bergen in German) is a town in Lombardy, Italy, about Brescia ( Lombard: Brèsa) is a city in the region of Lombardy in northern Italy. Valtellina or the Valtelline Valley; (Valtellina Veltlin Vuclina is a valley in the Lombardy region of northern Italy, bordering Switzerland Polenta is a dish made from boiled Cornmeal. Although the word is borrowed into English from Italian, the dish (under various names is popular in In Mantua village festivals feature tortelli di zucca (ravioli with pumpkin filling) accompanied by melted butter and followed by turkey stuffed with chicken or other stewed meats. Mantua (Màntova in the local dialect of Lombard language Mantua is a city in Lombardy, Italy and capital of the province of the Ravioli (perhaps a diminutive of Italian dialectal rava, or Turnip) is a type of filled Pasta composed of a filling sealed between two layers Pumpkin is a Gourd -like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds Turkey (Türkiye known officially as the Republic of Turkey ( is a Eurasian Country that stretches The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer [22]
Val D'Aosta
Bread thickened soups of the hearty variety are customary in this region as well as cheese fondues called fonduta typical of the Alpine region. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Fondue is a Swiss communal dish shared at the table in an Earthenware pot ( Caquelon) over a small burner ( rechaud) Polenta is another popular staple along with rye bread, smoked bacon, and game meats found in the mountain and forest regions. Polenta is a dish made from boiled Cornmeal. Although the word is borrowed into English from Italian, the dish (under various names is popular in Rye bread is Bread made with Flour from Rye grain of variable levels Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both Butter and cream are also important ingredients in the creation of stewed, roasted and braised dishes. Butter is a Dairy product made by churning fresh or fermented Cream or Milk. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a [23]
Piedmont
Piedmont is a region where seasonal gathering of nuts, fungi, cardoons as well as seasonal hunting (especially wild game) and fishing takes place. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Gorgonzola is a veined Italian Blue cheese, made from unskimmed cow's Milk. Piedmont ( Piemonte; Piedmontese and Occitan: Piemont; French: Piémont) is one of the 20 Regions of Italy. A fungus (ˈfʌŋgəs is a eukaryotic Organism that is a member of the kingdom Fungi (ˈfʌndʒaɪ The cardoon ( Cynara cardunculus) also called the artichoke thistle, cardone, cardoni, carduni or cardi, is a Thistle Hunting is the practice of pursuing Animals for Food, Recreation, or Trade. For the computer security term see Phishing. Fishing is the activity of catching Fish. Truffles, garlic, seasonal vegetables, cheese and rice are all important staples to the region's diet. Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Wines such as Barolo, Barbaresco, Nebbiolo, and Barbera stand out in this area as well as fine sparkling wines. For the Italian town see Barolo (CN. Barolo is an Italian Wine, one of many to claim the title "Wine of kings Barbaresco is a powerful Italian wine made with the Nebbiolo Grape. The Nebbiolo ( Italian) or Nebieul ( Piedmontese) is one of the most important wine Grape varieties of Italy 's Piedmont Barbera is a red Wine Grape variety that is the second most-planted variety in Italy (the first is Sangiovese) Gorgonzola and Castelmagno are prized cheeses of the region. Gorgonzola is a veined Italian Blue cheese, made from unskimmed cow's Milk. Castelmagno (DOP is a cheese with Protected designation of origin status from the north-west Filetto Baciato is the regions style of prosciutto made from pork fillet or other lean portion of pork marinated in white wine, coated with a salami paste and stuffed into a casing to age for six months. Prosciutto (proˈʃutːo pronounced "pro-shoo-toe" is the Italian word for ham. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive [24]
Liguria
Liguria highly supports the use of local ingredients, the dishes found in this region will all feature the utmost freshness found in the local produce. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions Fresh herbs and vegetables as well as seafood find their way into the cuisine. Savory pies and cakes are popular in the region. Onions and olive oil are found often in the cuisine which were helpful in their addition to vitamin C for the sailors who may have been lacking in the vitamin on long journeys. Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees Vitamin C or L-ascorbate is an Essential nutrient for a large number of higher primate species a small number of other Mammalian The Ligurians, constricted by a lack of terrain suited to wheat productions, made the most of chick-pea in farinata (plain or topped with onion, artichokes, sausage, cheese or young anchovies) and polenta-like panissa. The chickpea ( Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, Farinata (which literally means floured) is a thin crisp Pizza -like Pancake from Liguria, Italy which its variations are eaten Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan The Globe Artichoke ( Cynara cardunculus) Globe Artichokes are known to have been cultivated at Naples around the middle of the 9th century and A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. The anchovies are a family ( Engraulidae) of small common salt-water fish Hilly or mountainous districts used chestnuts as a ready source of carbohydrates and sugar. Chestnut ( Castanea) (including some chinkapin or Chinquapin) is a Genus of eight or nine Species of Deciduous Ligurian pastas include corzetti from the Polcevera valley, pansoti, a triangular shaped ravioli filled with vegetables, piccagge, pasta ribbons made with a small amount of egg and commonly served with artichoke sauce or pesto, trenette, made from wholewheat flour cut into long strips and served with pesto, boiled beans and potatoes, and trofie, a Ligurian gnocchi made from wholegrain flour or white wheat flour, made into a spiral shape and cooked with beans and potatoes and often tossed in pesto. The Globe Artichoke ( Cynara cardunculus) Globe Artichokes are known to have been cultivated at Naples around the middle of the 9th century and Pesto ( Italian, Genoese) is a Sauce that originates in the city of Genoa in the Liguria region of northern Italy ( Trenette are a type of narrow flat dried Pasta especially associated with Genoa and Liguria. Whole wheat flour is a powdery substance derived by Grinding or mashing the wheat's Whole grain. For the Italian Baroque composer please see Pietro Gnocchi. Gnocchi (ˈɲɔːki in Italian singular gnocco) is the Italian name for [25] In the Ligurian tradition we also find exchanges with Argentina, where many Ligurians were forced to emigrate in late XIX and early XX centuries; as a result, Argentina style Asado a la cruz can be found in local fairs during summer. Asado is a technique for Cooking cuts of Meat, usually consisting of Beef alongside various other meats which are cooked on a Grill ( parrilla
Emilia-Romagna
Emilia-Romagna is well known for its cured hams and mortadella are popular charcuterie items of the region. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Parmigiano-Reggiano is a hard fat Granular cheese, cooked but not pressed named after the producing areas of Parma, Reggio Emilia, Modena, Emilia-Romagna is one of the 20 Regions of Italy. The capital is Bologna. Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. Mortadella pronounced /morta'dɛla/ is an Italian Cold cut ( salume /sa'lume/ made of finely hashed/ground heat-cured Pork Charcuterie (IPA /ʃɑrˌkutəˈri ʃɑrˈkutəri/ IPA-fr /ʃarkütəˈri/ derived from the French words for flesh ( chair) and cooked ( cuit) or in Italian Parmesan cheese proliferates in the cuisine and different meats including game meats can be found here. Parmigiano-Reggiano is a hard fat Granular cheese, cooked but not pressed named after the producing areas of Parma, Reggio Emilia, Modena, Pasta is quite popular in the region. Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. The region of Parma offers exquisite ham and culatello. Prosciutto (proˈʃutːo pronounced "pro-shoo-toe" is the Italian word for ham. Bologna offers its top quality mortadella as well as lasagna and tortellini but the home of tortellini is Piacenza. Bologna (boloɲa from Latin Bononia, Bulåggna in Bolognese dialect is the capital city of Emilia-Romagna in northern Italy Mortadella pronounced /morta'dɛla/ is an Italian Cold cut ( salume /sa'lume/ made of finely hashed/ground heat-cured Pork Lasagna (singular laˈzaɲa in Italian plural lasagne pronounced) is both a form of Pasta in sheets (sometimes rippled though seldom so in Northern Tortellini is a variety of ring-shaped Pasta. They are typically stuffed with a mix of meat (pork loin Prosciutto crudo and Mortadella) Piacenza ( Placentia in Latin and old-fashioned English, Piasëinsa in the local dialect of Emiliano-Romagnolo) is a Aceto balsamico tradizionale or balsamic vinegar is produced by legal traditions by old-style producers. Balsamic vinegar (aceto balsamico is a Condiment originating from Italy [26]
Tuscany
Simplicity is popular in the cuisine in Tuscany. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Tuscany (Toscana is a region in Italy. It has an area of 22990 km² and a population of about 3 Legumes, bread, cheese, crisp vegetables, mushrooms and fresh seasonal fruit are popular food items. A legume is a Plant in the family Fabaceae (or Leguminosae or a Fruit of these specific plants Bread is a Staple food prepared by Baking a Dough of Flour and Water. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. Olive oil is an integral ingredient in Tuscany made from the Moraiolo, Leccino, Frantoio, and Pendolino olives. Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees Pendolino (from Italian Pendolo "Pendulum" and -ino, a diminutive suffix is an Italian family of Tilting trains used in White truffles from San Miniato are a distinct specialty that appear in October and November. San Miniato is a town and commune in the Province of Pisa, in the region of Tuscany, Italy. Beef of the highest quality come from the Chiana Valley, specifically a breed known as Maremma used for the famed t-bone steaks known as Florentine steak. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows The Maremma is an area in Italy, consisting of part of southern Tuscany (partly coincident with the Province of Grosseto) and part of northern Lazio Pork is another integral protein to the Tuscan cuisine. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive [27]
Umbria
Most of the dishes of Umbria are prepared with the simple techniques of boiling and roasting with the addition of local olive oil and herbs for flavor. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa A truffle ( is the valuable and highly sought-after edible Fruiting body of a group of subterranean Ascomycete fungi of the Genus Umbria is one of the 20 Regions of Italy. The capital is Perugia. Vegetable dishes are more popular in the spring and summer while they are in season, while the fall and winter introduces meats from the hunting season and black truffles from Norcia. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however A truffle ( is the valuable and highly sought-after edible Fruiting body of a group of subterranean Ascomycete fungi of the Genus Norcia is a town and Comune in the Province of Perugia ( Italy) in southeastern Umbria, located in a wide plain abutting the Monti Sausage making is very popular in this region produced by the Norcini (Umbrian Butchers, native of Norcia). A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed Norcia is a town and Comune in the Province of Perugia ( Italy) in southeastern Umbria, located in a wide plain abutting the Monti Lenticchie di Castelluccio are prized lentils found in Castelluccio and are highly prized throughout Italy. The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds Castelluccio is a village in Umbria in the Apennine Mountains, central Italy. The regions of Spoleto and Monteleone are known for their production of high-quality spelt. For the festival in South Carolina see Spoleto Festival USA. Spoleto ( Latin Spoletium) is an ancient city in the Spelt ( Triticum spelta) is a Hexaploid species of Wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times Freshwater fish are also found in the cuisine including lasca, trout, freshwater perch, grayling, eel, barbel, whitefish, and tench. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two Lasca (also called Laska or Laskers) is a Draughts (or checkers variant invented by the second World Chess Champion Emanuel Trout is the common name given to a number of Species of Freshwater Fish belonging to the Salmonidae family Perca is the genus of fish referred to as perch or sometimes yellow perch, a group of freshwater Fish belonging to the family Percidae True eels ( Anguilliformes) are an order of Fish, which consists of four suborders 19 families 110 Genera and approximately 600 For the submarine class see Tench class submarine. The tench or doctor fish ( Tinca tinca) is a Freshwater [28]
Marche
On the coast of Marche, fresh fish and seafood proliferate. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Mortadella pronounced /morta'dɛla/ is an Italian Cold cut ( salume /sa'lume/ made of finely hashed/ground heat-cured Pork The Marche (plural originally from le marche de Ancona, referring to the March of Ancona) is one of the 20 Regions of Italy. In the inland regions wild and domestic pigs are prized in the cuisine often making their way into sausages, hams and other skilled delicacies. Pigs, also called hogs or' swine', are Ungulates which have been domesticated as sources of food leather and similar products since ancient times A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. Here instead the hams are not thinly sliced, but cut into bite-sized chunks when served. Suckling pig, chicken and fish are often stuffed in this region before being roasted or placed on the spit. Suckling pig (or sucking pig) is a young Pig that has only fed on its mother's milk The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two [29]
Lazio
Hearty pasta dishes find their way into the cuisine of Lazio, like the renowned amatriciana pasta dressing, based on spicy red pepper and guanciale. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa For the Italian Baroque composer please see Pietro Gnocchi. Gnocchi (ˈɲɔːki in Italian singular gnocco) is the Italian name for For the football club see SS Lazio Lazio ( Latium in Latin) is a regione of central Sugo all'amatriciana is an Italian Pasta Sauce prepared with Guanciale or Pancetta, red Chili peppers and Tomatoes The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Guanciale is a kind of unsmoked Italian Bacon prepared with Pig 's jowl or cheeks The region prides itself on being able to use the lesser known cuts of pork and beef in tasty dishes, with examples in preparations like the entrail-based pajata and coda alla vaccinara. Coda alla vaccinara is a speciality of Roman cuisine It is a stew made with " Oxtail " (in fact usually tail of a Calf) and various vegetables While these are memento to the ingenuity of plebeians and peasants having to make-do with little resources several other dishes are derived from the tables of Roman patricians, Popes and cardinals, thus relying on much more prized and valuable ingredients. Some Jewish influence can also be seen in the cuisine, with Jews having been part of Roman milieu since the 1st century BC. PLEASE TAKE NOTE************ Local vegetables, especially globe artichokes, are popular in the Roman cuisine. The Globe Artichoke ( Cynara cardunculus) Globe Artichokes are known to have been cultivated at Naples around the middle of the 9th century and [30]
Abruzzo and Molise
Chilies (peperoncini) are seen in the cuisine of Abruzzo where they are called diavoletti ("little devils") for the spicy heat they add to dishes. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Saffron ( Kurdish/Persian زَعْفَرَان is a Spice derived from the dried Stigma of the Flower of the saffron crocus ( Crocus sativus The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Centerbe ("Hundred Herbs") is a strong (72°), spicy herbal liqueur drunk by the local people here. Centerbe (cento erbe literally "hundreds of herbs" is a digestive Liqueur from the Abruzzo region of Italy made by infusing a variety of medicinal Pasta, meat, and vegetables are central to the cuisine of Abruzzo and Molise. Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Molise is a region of Southern Italy, the second smallest of the regions Lamb can be seen here often and is frequently and successfully combined with pasta. Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget A special tool used to cut the local pasta is the chitarra (literally "guitar"), a fine stringed tool that the dough is pressed through. Another famous dish is arrosticini, little pieces of castrated lamb, impaled on a wooden stick and cooked on coals, very famous in Pescara. Tim Parks, from On the Beach Italian Style on Daily Telegraph, 6 January 2007 |The genius of Pescara Saffron is a favorite spice of the region, grown in the province of L'Aquila, with the greatest production being done in the plains of Navelli. Saffron ( Kurdish/Persian زَعْفَرَان is a Spice derived from the dried Stigma of the Flower of the saffron crocus ( Crocus sativus L'Aquila is a city and Comune of central Italy. Laid out within medieval walls on a hill in the wide valley of the Aterno river and surrounded Navelli is a Comune and Town in the Province of L'Aquila in the Abruzzo region of Italy. Although its popularity has slightly waned in recent years it can still be seen in some dishes which are central to Italian cuisine. [31]
Campania
High-quality produce of Campania includes tomatoes, peppers, spring onions, potatoes, artichokes, fennel, lemons and oranges which all take on the unique flavor of the volcanic soil of the region. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based Campania is a region of Southern Italy in Europe. The region has a population of around 5 "Green onions" redirects here For other uses see Green onion. The Gulf of Naples offers top-quality fresh fish and seafood. The Gulf of Naples is located in the south western coast of Italy ( Province of Naples, Campania region Durum wheat is used in the production of the region's pastas. Durum wheat or macaroni wheat (also spelled Durhum Triticum durum or Triticum turgidum durum) is the only Tetraploid species of Wheat The mozzarella is highly prized here as it is of the highest quality coming from the milk of water buffalo. The traditional pizzas of the region are extremely well known and take advantage of the fresh vegetables and cheese found there. Desserts are not to be overlooked, with pastiera, sfogliatelle and rum-dipped babà being the most famous ones. Pastiera is a type of Italian Cake made with Ricotta cheese It originates from the area of Naples. In Italian cuisine Sfogliatelle (pronounced sfol-j'ah-TEL-e (IPA) are filled Pastries that are shaped like shells or cones A rum baba or baba au rhum is a small yeast cake saturated in liquor usually Rum, and sometimes filled with Whipped cream or Pastry cream. [32]
Much of Italian-American cuisine is based on that of Campania as well as Sicily, heavily Americanized to reflect different ingredients and living conditions in the United States. Italian-American cuisine (more simply known as "Italian food" in the United States is the cuisine of Italian-American immigrants and their descendents Immigrant cuisine refers to food that originates as a foreign cuisine (usually one carried over by immigrants that has been altered sometimes dramatically to use tastes techniques In addition, most forms of pizza eaten around the world derive ultimately from the Neapolitan style, though greatly modified over the course of the 20th century. Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based
Apulia
The northern portion of Apulia uses copious amounts of garlic and onion. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees Apulia ( Italian: Puglia) is a region in southeastern Italy bordering the Adriatic Sea in the east the Ionian Sea The region is known for its dried pasta made from durum wheat flour. Fresh vegetables come in the way of tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, Belgian endive, as well as legumes such as chickpeas, lentils and beans. Endive (ˈɛndiv or /ˈɛndɪv/ Cichorium endivia is a Leaf vegetable belonging to the daisy family. Apulia is the largest producer of olive oil in Italy. Apulia ( Italian: Puglia) is a region in southeastern Italy bordering the Adriatic Sea in the east the Ionian Sea Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees The closeness to the sea brings a proliferation of fish and seafood to the table, especially oysters, and mussels. The common name oyster is used for a number of different groups of Bivalve Mollusks most of which live in marine habitats or Brackish water. The common name mussel is used for members of several different families of Clams or Bivalve Molluscs, from both saltwater and freshwater habitats Goat and lamb are seen on the table here occasionally as well. [33]
Basilicata
Pork is an integral part of Basilicata's cuisine, often made into sausages or roasted on a spit by home cooks. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Basilicata is a region in the south of Italy, bordering on Campania to the west Apulia ( Puglia) to the east Calabria to Mutton and lamb are also popular meats in the region. Pasta is another common ingredient to the cuisine here, made from duram wheat and water. The accompanying sauces for the pasta are generally of the meat or vegetable based variety. Spicy peperoncini are also popular in Basilicata. Peperoncini are a variety of the species Capsicum annuum, like Bell peppers and Chili peppers They are also known as Tuscan Peppers The bitter digestif Amaro Lucano is from this region, but is actually popular all over Italy. A digestif is an Alcoholic beverage that is drunk just after a meal [34]
Calabria
The cuisine of Calabria has been highly affected by the constant conquerors and visitors of the region's past. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Melon is a term used for various members of the Cucurbitaceae family with fleshy fruit Calabria ( Latin: Brutium) is a region in southern Italy, south of Naples, located at the "toe" of The Arabs introduced oranges, lemons, raisins, artichokes and egg plants. Cistercian monks introduced agricultural practices to the region along with their skills in processing dairy products. Agriculture refers to the production of goods through the growing of plants and fungi and the raising of domesticated Animals The study of agriculture Dairy products are generally defined as Foodstuffs produced from Milk. French rule under the House of Anjou, and later Napoleon, along with Spanish influence, affected the language and culinary skills as seen in the naming conventions of items such as cake, gatò, from the French gateau. Angevin (ˈændʒəvɪn ( French, from Old French, from Medieval Latin Andegavinus from Andegavia Anjou, France) is the name applied Napoleon Bonaparte (15 August 1769 – 5 May 1821 was a French military and political leader who had a significant impact on the History of Europe. In time the region has taken on its own characteristics and distinct regional cuisine based on these influences. Seafood proliferates in the cuisine due to its orientation to the coast line with swordfish being of note along with shrimp, lobster, sea urchin, squid and others. Swordfish ( Xiphias gladius) are large highly migratory Predatory Fish characterized by a long flat bill. True shrimp are swimming decapod Crustaceans classified in the Infraorder Caridea, found widely around the world in both fresh Clawed lobsters compose a family ( Nephropidae, sometimes also Homaridae) of large marine Crustaceans Lobsters are economically important as Sea urchins are small globular spiny sea cat animals composing most of class Echinoidea. Squid are marine Cephalopods of the order Teuthida, which comprises around 300 species Melons also grow well in this region with watermelon, charleston gray, crimson sweet, cantelope, tendrale verde, piel de sapo and invernale giallo being popularly served in a chilled Macedonia di frutta (fruit salad) or wrapped in Prosciutto. Melon is a term used for various members of the Cucurbitaceae family with fleshy fruit Watermelon ( Citrullus lanatus ( Thunb) Matsum & Nakai family Cucurbitaceae) refers to both Fruit and Plant of a vine-like (climber Cantaloupe (also cantaloup) refers to two varieties of Muskmelon ( Cucumis melo), which is a Species in the family Cucurbitaceae (a Prosciutto (proˈʃutːo pronounced "pro-shoo-toe" is the Italian word for ham. [35]
Sicily
Sicily is another region filled with culinary influences because of its location. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa The blood orange is a variety of orange ( Citrus sinensis) with crimson Blood -colored flesh The cuisine of Sicily shows traces of all the cultures which established themselves on the island over the last two millennia Sicily ( Italian and Sicilian: Sicilia) is an autonomous region of Italy. The influence of the Ancient Greeks can be found here: Dionysus has been said to have introduced wine to the region. The term ancient Greece refers to the period of Greek history lasting from the Greek Dark Ages ca In Classical mythology, Dionysus or Dionysos (in Greek, Διόνυσος or Διώνυσος; associated with Roman The Romans later conquered the island and introduced lavish dishes based on goose. Ancient Rome was a Civilization that grew out of a small agricultural community founded on the Italian Peninsula as early as the 10th century BC Goose (plural geese) is the English name for a considerable number of Birds belonging to the family Anatidae. The Byzantines introduced sweet and sour flavors while during the 10th and 11th centuries the Arabs brought apricots, sugar, citrus, sweet melons, rice, saffron, raisins, nutmeg, clove, black pepper, and cinnamon which are all still seen in the cuisine today. The Apricot ( Prunus armeniaca, "Armenian plum" in Latin syn Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Citrus is a common term and Genus of Flowering plants in the family Rutaceae, originating in tropical and subtropical southeast regions of Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Saffron ( Kurdish/Persian زَعْفَرَان is a Spice derived from the dried Stigma of the Flower of the saffron crocus ( Crocus sativus Raisins are dried Grapes They are produced in many regions of the world such as the United States, Australia, Chile, The nutmegs Myristica are a Genus of Evergreen Trees indigenous to tropical southeast Asia and Australasia This article is about the Spice; for other meanings see Clove (disambiguation. Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried Cinnamon ( Cinnamomum verum, synonym C zeylanicum) is a small Evergreen Tree 10–15 metres (32 The Normans and Hohenstaufens introduced a fondness for meat dishes. The Normans were the people who gave their names to Normandy, a region in northern France. The Spanish introduced numerous items from the New World including cocoa, maize, turkey, tomatoes and other produce items. Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. Cocoa is the dried and fully fermented fatty seed of the cacao tree from which Chocolate is made Maize (ˈmeɪz ( Zea mays L. ssp mays) known as corn in some countries is a cereal grain domesticated in Mesoamerica Turkey (Türkiye known officially as the Republic of Turkey ( is a Eurasian Country that stretches The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Tuna, sea bream, sea bass, cuttlefish, swordfish and other seafood available off the coastline is an integral part of the modern cuisine. Tuna, are several Species of ocean-dwelling Fish in the family Scombridae, mostly in the genus Thunnus. The Sparidae is a family of Fish, included in the order Perciformes. Sea bass refers to many fish species of various families including Black sea bass ( Centropristis striata, in the family Serranidae) Cuttlefish are marine animals of the order Sepiida belonging to the Cephalopoda class (which also includes Squid, Octopuses Swordfish ( Xiphias gladius) are large highly migratory Predatory Fish characterized by a long flat bill. [36]
Sardinia
Sardinia was a region once fought over fiercely by many powers, the coastal cuisine of fish and seafood has only flourished after much history had passed as the inhabitants of the region wisely kept away from the coastline so highly cherished by invading traders of the area. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Sardinia (sɑrˈdɪnɪə Sardegna Sardigna or Sardinnya is the second-largest island in the Mediterranean Sea (after Sicily) Today rock lobster, scampi, squid, tuna, sardines and other seafood and fish figure prominently into the cuisine. This article is about the animal For the B-52's song see Rock Lobster. Scampi is the plural of scampo, the Italian name for the Norway lobster ( Nephrops norvegicus) also known as the Dublin Bay prawn (especially Suckling pig and wild boar figure prominently, often roasted on the spit or boiled in hearty stews of beans, vegetables and thickened with dry bread rounding out the meal. The boar or wild boar ( Sus scrofa) is an Omnivorous, gregarious Mammal of the biological family Suidae. Fresh herbs such as mint and myrtle are popular in dishes as well. Sardinian bread is made in a drier format, which keeps longer than high-moisture breads as well, examples include civraxiu, coccoi pinatus, a highly decorative bread and pistoccu made with flour and water only, meant to travel distances with herders but served at home often with tomatoes, basil, oregano, garlic and a strong cheese. [37]
Meal structure
Meals are structured in a cyclical order in Italy and invariably contain no fewer than 3-4 courses. These dishes are representative of Italian cuisine. Dishes and recipes Antipasti Insalata caprese Insalata russa Meals are seen as a time to spend with family and friends instead of immediate sustenance, as such the regular daily meals can be a bit longer than other cultures. During holidays, many family feasts will last for many hours, if not the entire day.
In many homes today the traditional Italian menu is kept for high days and special events (as weddings) while the everyday menu only includes the first and second course, the side dish and coffee. A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the Entrée or Main course at a Meal One notable aspect of an Italian meal, is that the primo or first course, is usually the more filling dish and will consist of either risotto or pasta, both being rich in carbohydrates. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most Modern Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e. g. pasta and legumes).
- Aperitivo
- apéritif usually enjoyed as an appetizer before a large meal. An apéritif (also spelled aperitif) is an alcoholic drink that is usually served to stimulate the appetite before a meal Popular drinks include Campari, Cinzano, Byrrh, Suze, and Vermouth. Campari is an alcoholic (alcohol 205% 41 proof Aperitif obtained from the infusion of sixty ingredients combined and macerated in a blend of distilled water Cinzano is an Italian Brand of Vermouth, a brand owned since 1999 by Gruppo Campari. Byrrh was a French Apertif, once very popular Byrrh is a blend of red wine and Quinine or Tonic water. Pernod Ricard ( is a French company that produces Alcoholic beverages The company's most famous products Pernod Anise and Ricard Pastis, are Vermouth (also spelled vermuth) is a Fortified wine flavored with aromatic Herbs and spices ("aromatized" in the trade using closely-guarded recipes
- Antipasto
- literally "before (the) courses", hot or cold appetizers
- Primo
- "first course", usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup. ApetitizerShpjpg|thumb|Swiss cuisine ( Schynige Platte)]] Hors d'œuvre ( French literally 'outside the work' English ɔrˈdɝv or appetizers are Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. Risotto is a rich and creamy traditional Italian rice dish It is one of the most common ways of Cooking rice in Italy. For the Italian Baroque composer please see Pietro Gnocchi. Gnocchi (ˈɲɔːki in Italian singular gnocco) is the Italian name for Polenta is a dish made from boiled Cornmeal. Although the word is borrowed into English from Italian, the dish (under various names is popular in Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor
- Secondo
- "second course", the main dish, usually fish or meat. Traditionally veal, pork and chicken are the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany. World War II, or the Second World War, (often abbreviated WWII) was a global military conflict which involved a majority of the world's nations, including Tuscany (Toscana is a region in Italy. It has an area of 22990 km² and a population of about 3 Fish are those which are caught locally.
- Contorno
- "side dish", may consist of a salad or cooked vegetables. A traditional menu features salad along with the main course.
- Formaggio e frutta
- "cheese and fruits", the first dessert, usually served together. Local Cheeses may also be part of the Antipasto or Contorno as well.
- Dolce
- "dessert", such as cakes and cookies
- Caffè
- coffee/capuccino/latte
- Digestivo
- "digestives", liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè ("coffee killer")
Note: On restaurant menus, these terms may be referred to as Primi, Secondi, Contorni, and Digestivi (included here as search terms). Grappa is a fragrant Grape -based Pomace brandy of between 50% and 80% Alcohol by volume (100 to 160 proof) of Italian origin Amaro (meaning "bitter" in Italian is a variety of Italian herbal Liqueur, commonly drunk as an after-dinner Digestif. Limoncello is a Lemon Liqueur produced in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula Ammazzacaffè ( Italian for coffee killer) is a small glass of Liqueur usually consumed after coffee to dull its taste
Dining out
Italy offers many options for dining out or getting a drink. A trattoria is an Italian style of restaurant less formal than a Ristorante. Each type of establishment has a defined role and traditionally sticks to it. [38] Below is a listing of various dining and drinking establishments one might find in Italy.
Places to dine out
- Agriturismo - Working farms that often offer accommodations and meals. Agritourism is a style of vacation that normally takes place on a Farm. Often the meals are served to guests only. Marked by green and gold sign with a knife and fork on it. [39]
- Bar/Caffé - Popular locations which serve coffee, soft drinks, juice and alcohol. A bar (also called a Pub or Tavern) is a business that serves drinks especially Alcoholic beverages such as beer liquor and mixed drinks for consumption Soft drink is a beverage that does not contain Alcohol. Carbonated soft drinks are commonly known as soda soda pop pop, or Traditional hours are from 6am to 10pm. Common foods sold include brioche, panini, tramezzini or spuntini (snacks) which can include olives, potato crisps and small pieces of frittata. Brioche ( Pronunciation, in French; English Received Pronunciation chiefly; American English) is a highly enriched The Olive ( Olea europaea) is a Species of small Tree in the family Oleaceae, native to the coastal areas of the eastern A potato chip or crisp is a thin slice of Potato, deep fried or baked until Crisp. A frittata is a type of Italian Omelette that frequently features fillings such as Meats Cheeses and Vegetables Like a traditional French [40]
- Birreria - A bar that offers beer found in central and northern regions of Italy. [41]
- Frasca/Locanda - Friulian wine producers that often open for the evening and many stay open late offering food along with their wines. Friulian ( or affectionately marilenghe in Friulian friulano in Italian) (also Eastern Ladin) is a Romance language belonging [42]
- Osteria - Focused on simple food of the local region, usually only having a verbal menu. Many are open at night only but some open for lunch from 12:30 to 3pm. They will then reopen at 7pm for dinner with a late closing time. [43]
- Paninoteca - Sandwich specialty shop open during the day. [44]
- Pizzeria - Wood fired pizzas are a specialty of Italy. Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based [45]
- Polentaria - A regional establishment seen in limited number in the northern part of Italy above Emilia-Romagna. Emilia-Romagna is one of the 20 Regions of Italy. The capital is Bologna. [46]
- Ristorante - Often offers upscale cuisine with more refinement along with printed menus. A restaurant is a retail establishment that serves prepared Food to Customers. [47]
- Spaghetteria - Originating in Napoli, offering pasta dishes and other main courses. Naples ( Napoli, Neapolitan: Nàpule) is a historic City in southern Italy, the Capital of the [48]
- Tavola Calda - Literally "hot table", offers pre-made regional dishes ordered from a queue, often served on a tray. Most open at 11am and close late. [49]
- Trattoria - A dining establishment often family run with inexpensive prices and an informal atmosphere. A trattoria is an Italian style of restaurant less formal than a Ristorante. [50]
Coffee
- See also: espresso
Italian style coffee (caffè), also known as espresso is made from the same coffee beans as any other style of coffee. Espresso or caffè espresso ( often mispronounced as expresso) is a concentrated Coffee beverage brewed by forcing very hot water Espresso or caffè espresso ( often mispronounced as expresso) is a concentrated Coffee beverage brewed by forcing very hot water However, beans prepared for espresso are usually roasted dark, and are often a blend of coffee beans of various origins. In Italy though, the espresso is roasted medium to medium dark in the North, and gets darker as one moves South, though throughout all of Italy a very prominent coffee in the blends are Brazilian coffees. Common misconception is that espresso contains more caffeine than coffee but the opposite is true. The longer roasting period for the beans extracts more of the caffeine and thus giving espresso roast beans less caffeine content. The modern espresso machine invented in 1937 by Achille Gaggia uses a pump and pressure system with water heated up to 90-95°C (194-203°F) and forced with high pressure through a few grams of finely ground espresso roast beans with a pressure of nine bars in 25-30 seconds resulting in about 25 milliliters or two tablespoons of liquid. See also Espresso An espresso machine is used to produce the traditional Italian coffee beverage called espresso. [51]
Home espresso makers are much more simplistic, but work under the same principle. La Napoletana is a four part stove-top unit with grounds placed inside a filter loosely, the kettle portion is filled with water and once boiling, the unit is inverted to drip through the grounds. The Moka per il caffè is a three part stove-top unit that is placed on the stove-top with loosely packed grounds in a strainer, the water rises from steam pressure, and is forced through the grounds into the top portion. It is unlike a percolator in that the brewed coffee is not re-circulated. [52]
It is usually served in a demitasse in relatively small quantity. A demitasse ( French) is a small cup literally "half cup" used to serve Turkish coffee or Espresso. Caffè macchiato is a topped with a bit of steamed milk or foam; ristretto is made with less water, and is stronger; cappuccino is mixed or topped with steamed, mostly frothy, milk. Caffè macchiato (maʔˈkja(ːto sometimes called Espresso macchiato) a type of Coffee, is Espresso with a small amount of hot foamed Milk Ristretto (also called a "corto" is a very "short" shot of Espresso Coffee. Cappuccino is a Coffee -based drink prepared with Espresso, hot Milk, and steamed milk foam It is generally considered a morning beverage; caffelatte is generally equal parts espresso and steamed milk, similar to café au lait, and is typically served in a large cup. A latte (also referred to as a caffè latte) is a type of coffee drink made with hot Milk. Café au lait ( French for "coffee with milk" is a French coffee drink Latte macchiato (spotted milk) is a glass of warm milk with a bit of coffee. Not to be confused with a similar drink Caffè macchiato. Latte macchiato
Wine
Italy produces the largest amount of wine in the world. Italian wine is Wine produced in Italy, a Country which is home to some of the oldest wine-producing regions in the world It is also the largest exporter and consumer of wine as well. Two-thirds of the wine produced is bulk wine used for blending in France and Germany. This article is about the country For a topic outline on this subject see List of basic France topics. Germany, officially the Federal Republic of Germany ( ˈbʊndəsʁepuˌbliːk ˈdɔʏtʃlant is a Country in Central Europe. The amount of wine distilled into spirits in Italy exceeds the production of wine in the entirety of the New World. The New World is one of the names used for the non-Eurasian/non-African parts of the Earth specifically the Americas and Australia. As seen, although Italy produces the largest amount of wine in the world, approximately 25% of it is of quality that is labeled and put into bottles for individual sale. [53] Fine wine is made in most regions of Italy. Much like the variety of regional cuisines of Italy, the wines are extremely varied as well with twenty separate wine regions. [54]
The top wines in Italy are highly appealing and are generally extremely food-friendly wines. Those producing great wines have been attempting to wash away the old image of jug wines so often associated with Italian wine production. Italian wine is Wine produced in Italy, a Country which is home to some of the oldest wine-producing regions in the world In order to promote this process the Italian government created a number of laws to regulate the wine industry. The Denominazione di Origine Controllata (DOC) law passed in 1963 regulates the place of origin. Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an Appellation) Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an Appellation) The laws associate with DOC have been regularly updated. One of the updates in 1980, created the Denominiazione di Origine Controllatta e Garantita (DOCG). Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an Appellation) Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an Appellation) DOCG is reserved for only the best wines in Italy. These laws regulate place of origin, quality, production methods and the type of grape used to produce the wine. The designation of Indicazione Geografica Tipica (IGT) is a slightly less restrictive designation regulating place which is considered to help a wine maker graduate to the (DOC) level. Indicazione geografica tipica is the second of four classifications of Wine recognized by the government of Italy. [55]
Holiday cuisine
Italians celebrate each holiday with a different cuisine, each in turn having a specific meaning. Moreover every single region has its own dedicated holiday recipes, having preserved them along centuries of political division which lasted until the 19th century. In Sicily and other Italian communities worldwide, on March 19, La Festa di San Giuseppe (St. Joseph's Day), thanks are given to St. Joseph for preventing a famine in Sicily during the Middle Ages. Sicily ( Italian and Sicilian: Sicilia) is an autonomous region of Italy. Saint Joseph's Day, 19 March, the Feast of St Joseph or Solemnity of Saint Joseph is in Western Christianity the principal feast day of Saint Joseph's Day, 19 March, the Feast of St Joseph or Solemnity of Saint Joseph is in Western Christianity the principal feast day of Joseph "of the House of David " ( Hebrew יוֹסֵף also known as Saint Joseph, Joseph the Betrothed, Joseph of Nazareth The fava bean was the crop which saved the population from starvation, and is a traditional part of St. Vicia faba, the broad bean, fava bean, faba bean, horse bean, field bean, tic bean is a species of Joseph's Day altars and traditions. Other customs celebrating this festival include wearing red clothing, eating Sicilian pastries known as zeppole and giving food to the needy. A zeppola (plural zeppole, in southern dialects zeppoli) or St
On Christmas Eve a symbolic fast is observed (the so-called "cena di magro", the "light dinner") excluding beef, pork and lamb meat and including many courses based mainly on fish and other seafood, but also on snails and frogs. Christmas Eve, December 24, is the day before Christmas Day, the celebrated birthday of Jesus. Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget On Christmas Italians often serve tortellini as a first course. Tortellini is a variety of ring-shaped Pasta. They are typically stuffed with a mix of meat (pork loin Prosciutto crudo and Mortadella) The typical cakes of the Christmas season are panettone and pandoro, with people often being partial to one but not the other. Panettone ( Milanese: panetton classical orthography panetùn other orthography is a typical Bread of Milan For the subsidiary of Peninsular and Oriental Steam Navigation Company see Pandoro Pandoro, as well as its counterpart Panettone On Easter Sunday, lamb-based dishes are commonly served throughout both northern and southern Italy. Easter ( Greek: Πάσχα Pascha or Pasxa) is the most important religious feast in the Christian Liturgical year. Typical at Easter Sunday in Umbria and Tuscany is also a breakfast with Salami, boiled eggs, wine and Easter Cakes and pizzas. Umbria is one of the 20 Regions of Italy. The capital is Perugia. Boiled eggs are eggs (typically Chicken 's eggs cooked by immersion in boiling water with their shells unbroken
Notes
- ^ Del Conte, 11-21.
- ^ Del Conte, 11.
- ^ Del Conte, 12.
- ^ Capatti, 253-254.
- ^ Capatti, 2-4.
- ^ Capatti, 6.
- ^ Del Conte, 12.
- ^ Capatti, 9-10.
- ^ Capatti, 10.
- ^ Del Conte, 13.
- ^ Del Conte, 14,15.
- ^ Del Conte, 14,15.
- ^ Del Conte, 15.
- ^ De Conte, 16
- ^ Capatti, 158-159.
- ^ Capatti, 282-284.
- ^ De Conte, 17
- ^ De Conte, 18-19
- ^ Piras, 13.
- ^ Piras, 33.
- ^ Piras, 67.
- ^ Piras, 87.
- ^ Piras, 123, 124, 128, 133.
- ^ Piras, 139, 149, 159.
- ^ Piras, 167, 177.
- ^ Piras, 187.
- ^ Piras, 221-239.
- ^ Piras, 255, 256, 260, 261.
- ^ Piras, 273
- ^ Piras, 291.
- ^ Piras, 319.
- ^ Piras, 337.
- ^ Piras, 361.
- ^ Piras, 383.
- ^ Piras, 401.
- ^ Piras, 423.
- ^ Piras, 457, 460.
- ^ Evans, 198-200.
- ^ Evans, 200.
- ^ Evans, 200.
- ^ Evans, 200.
- ^ Evans, 200.
- ^ Evans, 201.
- ^ Evans, 201.
- ^ Evans, 203
- ^ Evans, 203.
- ^ Evans, 203
- ^ Evans, 204.
- ^ Evans, 205
- ^ Evans, 205.
- ^ Piras, 300.
- ^ Piras, 301.
- ^ Koplan, 301.
- ^ Koplan, 311.
- ^ Koplan, 307-308.
References
- Capatti, Alberto and Montanari, Massimo. Italian Cuisine: a Cultural History. New York: Cloumbia University Press, 2003. ISBN 0231122322
- Del Conte, Anna. The Concise Gastronomy of Italy. USA: Barnes and Nobles Books, 2004. ISBN 1862056625
- Evans, Matthew; Cossi, Gabriella; D'Onghia, Peter. , World Food Italy. CA: Lonely Planet Publications Pty Ltd, 2000. ISBN 1864500220
- Koplan, Steven; Smith, Brian H. ; Weiss, Michael A. ; Exploring Wine, NY:Van Nostrand Reinhold, 1996. ISBN 0471352950
- Piras, Claudia and Medagliani, Eugenio. Culinaria Italy. Cologne: Könemann Verlagsgesellschaft mbh, 2000. ISBN 3829029012
See also
- List of Italian dishes
- Italian-American cuisine
- Il cucchiaio d'argento, a popular Italian general reference cookbook
- Il talismano della felicità by Ada Boni, another popular Italian reference cookbook
- Pellegrino Artusi, author of La Scienza in Cucina e L'arte Di Mangiar Bene, an important Italian cookbook of the nineteenth century
- Cuisine of San Marino
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