Italian cuisine Merit 12.a
History <ul><li>Prime example of the Mediterranean diet </li></ul><ul><li>northern and southern Italian cuisines  </li></u...
Appetizer ... <ul><li>Stimulates appetite </li></ul><ul><li>Served before main dishes </li></ul><ul><li>Usually different ...
First course ... <ul><li>Light dish </li></ul><ul><li>First main dish </li></ul><ul><li>Pasta or risotto, also soup </li><...
Second course ... <ul><li>Meat or fish, sometimes poultry </li></ul><ul><li>Meat: calf cutlet, pork, lamb </li></ul><ul><l...
Vegetables ... <ul><li>Important </li></ul><ul><li>Truffle – in woods and meadow, expensive and hard to find </li></ul><ul...
Cheese ... <ul><li>Served usually after the second course </li></ul><ul><li>Made from cow, sheep and goat milk </li></ul><...
Dessert ...  <ul><li>Usually fruits </li></ul><ul><li>Special desserts are served with special events </li></ul><ul><li>Ti...
Coffee ... <ul><li>Espresso – italian coffee, that is made from dark coffee beans in espresso machine. It is an art to mak...
<ul><li>Thank you for listening!   </li></ul>
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Italian Cuisine

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Italian Cuisine

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

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