Italian Cuisine
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Transcript

  • 1. Italian cuisine Merit 12.a
  • 2. History
    • Prime example of the Mediterranean diet
    • northern and southern Italian cuisines
    • Northern: butter, cream, Mascarpone cheese, risotto and fresh egg pasta
    • Southern: Mozzarella cheese (usually from buffalo), olive oil and dried pasta
    • Dishes: appetizer (antipasto), first course (il primo), second course (il secondo), vegetables (la verdura), cheese (il formaggio), dessert (la fruta e il dolce), coffee (caffe)
  • 3. Appetizer ...
    • Stimulates appetite
    • Served before main dishes
    • Usually different sorts of meat, fish, cheese or vegetable and toast
  • 4. First course ...
    • Light dish
    • First main dish
    • Pasta or risotto, also soup
  • 5. Second course ...
    • Meat or fish, sometimes poultry
    • Meat: calf cutlet, pork, lamb
    • Fish: lobster, tuna-fish, sardine, cuttlefish(seepia)
    • One one’s request also green salad or different kind of potatoes
  • 6. Vegetables ...
    • Important
    • Truffle – in woods and meadow, expensive and hard to find
    • Olives – 1/3 of production
    • Lentiles – one of the oldest
    • Served very simply - salad
  • 7. Cheese ...
    • Served usually after the second course
    • Made from cow, sheep and goat milk
    • Popular cheese sorts:
    • Rustical(talupoeglik) cheese, blue cheese, parmesan
    • cheese, fantina (used in fondue)
  • 8. Dessert ...
    • Usually fruits
    • Special desserts are served with special events
    • Tirami su – quite new, but already popular. Combination of espresso, liqueur and biscuit
  • 9. Coffee ...
    • Espresso – italian coffee, that is made from dark coffee beans in espresso machine. It is an art to make good espresso.
  • 10.
    • Thank you for listening! 