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