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Italian food
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- 2. INTRODUCTION Italian cuisine isconsidered the mother of all western and European cuisines. It is believed that the art of fine dinning actually originated in Italy & spread to France with Queen Cathrine de’Medici, when she got married to King Henry II of France. Italy has been the cradle of ancient civilization & home to many ancient dynasties and clans. It is also best known at outside the entire world. Most of the western food is influenced by Italian cuisine which was the first developed cuisine in Europe.
- 3. HISTORY Historically, Italy hasbeen the seat of political & instinctual power in Europe since ancient times.it is also the birth place of renaissance(the intellectual & cultural movement in medieval era) whichshape modern thought of europe.this was an era of art,litrature,paintings and gastronomy. The art of preparing breads,cheese,wine flourish in many parts of the country. It is believed that around 170 BC it were the romans cook who commercialized the production of bread.they also use pots and utensils made from bronze.
- 4. Geographical Location OfItaly Italy is located in southern Europe & comprise in boot shape with two largest Sicily & Sardinia It is a land of island, mountains ,seas &green medows.the geographical locations has played a significant role in the evolution of Italian cuisine due to the availability of wide variety of ingredients grawn locally at different times of the year.so, in the following section we will discuss about the various region of Italy.
- 5. Some Regions OfItaly Italy’s different region is famous for various spices,its traditional food,cuisine etc.so some regions are; Abruzzo It is situated in the central part of the Italian peninsula facing the Adriatic sea in the east.It is famous for chilly,pepper,arromatic saffron and olive oil. HERBS like rosemary and garlic are favourite in this cuisine.
- 6. Some Regions OfItaly Basilicata It is situated in the southern part of the Italy. It is also referred as a land of mysterious as even today life here is governed by ancient rules and philosophy . It is famous for meat of pig and ship &fish is scarce here. Pork are favourite in this region.
- 7. Some Regions OfItaly Campania It is one of the talked in the Italy with regard to food. It has lent its popular dish PIZZA to the whole world. It is also referred as a land of mysterious as even today life here is governed by ancient rules and philosophy . It is famous for fresh vegetables such as tomatoes, peppers potatoes, lemon, and orange. It is also the largest producer of pasta in italy &spaghetty is popularly consumed here.
- 8. Some Regions OfItaly Emilia-Romagna It is considered as the creator of fresh and flat pastas. This region has lent the unique and integral ingredients to Italian cuisine such as balsamic vinegar, without which Italian cuisine is incomplete.
- 9. Some Regions OfItaly Liguria Liguria is considered as the inventor of MINESTRONE soup & pesto. This region also produce the qualitative olive and extra virgin olive oil. it also lent flat bread to Italian cuisine
- 10. Some Regions OfItaly Sardinia Sardinia is considered as the second largest island, after sicily. Stews, broths, roasts are the majour cuisine in this Region Sicily It is the largest island in the Mediterranean sea. The cuisine of Sicily is influenced by Greeks, Spanish, and Arabs though the base is prominently Italy. Fish such as tuna, sea bass, and sword fish is commonly eaten with shellfish.it use lots of citric fruits in it’s cuisine.
- 11. Some Regions OfItaly Tuscany Tuscany is known as the heart land of Italy. Sea food play a great roll in this cuisine. It is a land of olives, Wheat and wine. Bread, pasta, fruit, vegetables, high quality cheese &cured meat are common food of this cuisine.
- 12. Special ingredient inItalian cuisine •CHEESE Cheese has always been mportant to every table in the European continent. There are many types of chese available in this cuisine but some of them are: Parmesan It is a grey and hard cheese usually greeted over pasta or split . It is popularly refered as KING OF CHEESE and aged from 12 months to 2 years.the cheese take its name from parm and nearby palace in Emilia-Romagna region of Italy.
- 13. Special ingredient inItalian cuisine Pecorino It is made from sheep’s milk. It mature faster than parmesan and get its hard texture in 7-8 months.uses in making pastas, sauces. It is more acedic and sharp in textuee and flavour. Ricotta It is soft creamy cheese made from ewe’s milk the unique thing about this cheese is that it is made from whey which is low in fat content. It is used for stuffing for Pastas and commonly use for dessert.
- 14. Special ingredient inItalian cuisine Olive oil It is famous all over the world.it is used for dressing of salad and cooking of variety of food in Italian cuisine. Types-extra virgin olive oil(-1% acdity,darkgreen) -virgin olive oil(+1-2%acidity) -pomace(paste of olive seed &chemical) -pure olive oil(low quality,confusing rfined)
- 15. Starches Various types ofstarches are used in italian cuisine like as: Rice,risotto Polenta Pesto a sauce made out of basil, olive oil and pine nuts, and which is eaten with pasta
- 16. Special dish inItalian cuisine Pasta Pasta is also taken as basic ingredient of this cuisine which is usually made from dough.there are two types of pasta ie.fresh pasta and dry pasta.dry pasta is easy to preapre but fresh is difficult because they are highly perishable and cant store more than two days.pasta is believed to be introduced by marco polo.there are various types of pasta that are:maccheroni, fusilli,rigatoni,penne,etc
- 17. Special dish inItalian cuisine •Pizza is a flatbread generally topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats & vegetables . The term was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy. The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular in many areas of the world.The Associazione Verace Pizza Napoletana (the True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples. It promotes and protects the "true Neapolitan pizza
- 18. Special dish inItalian cuisine Minesteone soup it is one of the popular soup among various hotels. It is a veg broth with cabbage, carrote, peppers and tomatoes.it is thicken with starch such as potato, pasta etc
- 19. Special dish inItalian cuisine •Traditional Cotoletta alla milanese •The regional cuisine of Lombardy is heavily based upon ingredients like maize, rice, beef, pork, butter, and lard. Rice dishes are very popular in this region, often found in soups as well as risotto. The best- known version is risotto alla milanese, flavoured with saffron and typically served with many typical Milanese main courses, such as ossobuco alla milanese (cross-cut veal shanks braised with vegetables, white wine and broth) and cotoletta alla milanese (a fried cutlet similar to Wiener schnitzel, but cooked "bone-in
- 20. Special dish inItalian cuisine •Liguria •Pasta with pesto sauce •Liguria is known for herbs and vegetables (as well as seafood) in its cuisine. Savory pies are popular, mixing greens and artichokes along with cheeses, milk curds and eggs. Onions and olive oil are used. Because of a lack of land suitable for wheat, the Ligurians usechickpeas in farinata and polenta- like panissa. The former is served plain or topped with onions, artichokes, sausage, cheese or young anchovies
- 21. Special dish inItalian cuisine Cannoli Cannoli are Sicilian pastry desserts, consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta.
- 22. Special dish inItalian cuisine Gelato Gelato is the Italian word for ice cream, derived from the Latin word "gelātus" (meaning frozen). It's made with milk, cream, various sugars, and flavoring such as fresh fruit and nut purees.
- 23. Special dish inItalian cuisine Biscuttie These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt, or cappuccino.
- 24. Special Equipment inItalian cuisine Pasta Machine A stainless steel, hand-cranked pasta machine helps cooks churn out homemade pastas. These are clamped to the edge of a table or counter, and a variety of sizes and shapes of pasta are rolled out through various attachments. Mezzaluna A mezzaluna is a half-moon-shaped knife with handles at the ends of the blade. Cooks roll the blade from side to side to chop herbs and vegetables. Be careful using a mezzaluna as the blade is extremely sharp.
- 25. Special Equipment inItalian cuisine Pasta Pot A five-quart pot is a good size for cooking for two. Purchase one with an inner draining basket that has handles. Once the water has come to a boil and pasta is cooked, raise the basket up by its handles to drain. Grater A basic, four-sided grater will work just fine for most needs. Another option is a rotary cheese grater, which has a container to catch the cheese. The grater may have different-size apertures as well.
- 26. Meal structure inItaly A bottle of sparkling Prosecco, which one would have as an aperitivo.Traditionally, meals in Italy usually contain three or four courses. Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than in other cultures. During holidays such as Christmas and New Year's Eve, feasts can last for hours. Today, the traditional Italian menu is kept mainly for special events (such as weddings) while an everyday menu includes only the first and/or second course, the side dish, and coffee. A notable aspect of Italian meals is that the primo or first course is usually a more filling dish such as risotto or pasta. Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).
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