Italian cuisine developed over 1500 years and was influenced by Romans. It uses fresh, high-quality ingredients and emphasizes regional specialties. The cuisine varies widely by region due to geographic factors, with coastal areas focusing on seafood and inland areas on meat, cheese and pasta dishes. Some iconic ingredients include olive oil, tomatoes, mozzarella cheese, prosciutto, and pasta in forms like penne, rigatoni and lasagna.

1. ITALIAN CUISINE
• Considered as the mother of all western and European
cuisines
• Italian cuisine took almost 1500 years to get refined
• It was the roman who were created with having influenced
the Italian cuisine
• Basic essence of Italian food to strive for fresh quality
produce is still followed in kitchen

2. GEOGRAPHICAL LOCATION
• Located in southern Europe and comprises of boot shaped
peninsula
• There are number of island including the two largest sicily
and Sardinia
• Being a peninsula, it is bound by the sea on three sides and
the Alps to the north
• Its neighbours are France, Switzerland, Austria and
Yugoslavia

4. ITALIAN REGIONS
• ABRUZZO
Center part of Italy. Most mountainous part of Italy. This region boasts
a robust cuisine and a variety of seafood as it has coastline too. Abruzzi
dishes are flavoured with chilli peppers, aromatic saffron and olive oil.
Famous pasta dish called aglio olio pepperoncino is from this region.
• BASILICATA
Lies in Southern Italy. It has rough and hard terrain and sunny weather.
Food here is mainly made meat of sheep and pigs. Fish is hard to find
as there is a very small coastline. Famous sausage called loukanika
comes fram this region

6. • COMPANIA
Culinary capital of southern Italy. Famous for its fresh vegetables such
as tomatoes, peppers, potatoes, fennel, lemon, oranges and artichokes.
This region is known for its fresh mozzarella cheese. It is the largest
producer of pasta in Italy. Food such as pizza is famous all around the
world is from this region
• EMILIA-ROMAGNO
Lies in northern italy. Believes to be creators of fresh and flat pastas.
Popular pasta such as lasagne, tortellini, and tagliatelle are from this
region. Most famous cheese parmigiana cold cuts such as prosciutto
parma and bologna sausage are from contribution of this region

7. • LIGURIA
Coastal region. There is temperate climate in this region and hence the
food here is the combination of fresh fruits, vegetables and seafood.
Most famous herb basil is from this region and is used to make pesto
which is used as a flavouring agent. Flat bread such as focassia comes
from this region
• LOMBARDY
Lies in north. Soil here is very conductive for the growth for rice such as
risotto which is cultivated in this region. Cattle here are reared for meat
and milk. Famous cheese such as gorgonzola, provolone and taleggio
hail from this region. Famous dish osso buco is from this region

8. • PIEDMONT
Lies in north-western Italy. Borders France to the north, the influence
can be seen. This region is the biggest producer of cheese and many
are protected under a geographical status called DOP(denominazione
di origine protetta). Bread such as grissini, homemade pasta such as
agnolotti are from this region
• PUGLIA
Lies in south. Largest producer of food in the country which includes a
variety of lentils and vegetables. It is also the largest producer of olive
oil in Italy. This region is famous for its durum wheat pastas such as
orecchiette which is ear-shaped pasta

9. • SARDINIA
Situated in Mediterranean sea. Second largest island in italy. Uses
bountiful amount of seafood. Stews, roasts and broths are common
type of food here. Mint and myrtle are popular herbs here. Pork and
suckling pigs are also popular here
• SICILY
Largest island in the Mediterranean sea. Cuisine here is influenced from
Greeks, Spanish and Arabs. A wide range of antipasti are served in this
cuisine. They use a lot of citrus fruits. Famous ricotta cheese comes
from this region

10. • TUSCANY
It takes up the large part of coastline . It is a land of olives, wheat, and
wine. The major food of the land are bread, pasta, fruits, vegetables,
cheese and cured meat. Famous minestrone soup is from this region
• UMBRIA
The cuisine here is not much refined. This region relies heavily on fresh
produce and seasonal cooking. Olives and fresh herbs are used in
abundance. The food includes beef, veal, pork, baby lamb, game birds
and sea food. This is the only region without coastline.

11. • VENETO
The most important food here is rice, polenta, beans and baccala which
is salted cod. Pasta is not much used except for gnocchi. Tis region is
particularly famous for its mushrooms, asparagus and pumpkin.
Famous Italian desert tiramisu is from this region

12. SPECIAL INGREDIENTS IN ITALIAN CUISINE
• CHEESE
1. PARMESAN OR PARMIGIANO REGGIANO
Grainy and hard cheese. made from cow’s milk. Aged for 12 months to 2 years.
Wheel shaped each weighing 30 kg
2. PECORINO
Pungent cheese made from sheep’s milk. Matures faster becomes hard within
7-8 months
3. RICOTTA
Soft cream cheese made from ewe’s milk. Made from whey which has low fat
content
4. MASCARPONE
Creamy cheese made from cow’s milk.
5. GORGONZOLA
Blue-veined cheese made from cow’s milk. The cheese is curdled starter
bacteria and penicillium glaucum. melts easily

13. PARMESAN PECORINO
RICOTTA
MASCARPONE GORGONZOLA MOZZARELLA

14. 6. MOZZARELLA
Semi-soft cheese made from buffalo milk.
7. BOCCONCINI
Semi soft small mozzarella cheese balls. made from water buffalo
8. ASIAGO
Hard cheese made from cow’s milk
9. SCARMORZA
Similar to mozzarella but is tied in plastic bags and hung to dry. commonly
served smoked.
10. CASTELMAGNO
Semi-hard cheese made from whole cow milk
11. CAPRINO
Cheese made from goat’s milk

15. BOCCONCINI ASIAGO SCARMORZA
CASTELMAGNO
CAPRINO

16. • SALUMNI
1. SALAMI
Cured and fermented sausages prepared from forcemeat of country style
and the traditional specked appearance comes from the fat of neck of the
pork
2. PROSCIUTTO
Ham that has a unique flavour as they are fed with whey leftover from the
production of parmesan cheese. It can be cured and air-dried for almost 12
months
3. BACON
It is obtained from the belly part of pork. It is then salted and cured
4. SALAMI MILANO
It is made by grinding beef and pork, along with some bacon. These are then
air-dried and some can mature up to 10 year as well

17. SALAMI PROSCIUTTO BACON
SALAMI MILANO COTECHINO BOLOGNA

18. 5. COTECHINO
Prepared from lean meat from head and neck of pig and is highly
seasoned
6. BOLOGNA
Large sausage that resembles mortadella. The meat is ground finely
7. MORTADELLA
Large sausage that is made from emulsified forcemeat in which fat
from neck of the pork and chopped pistachios are added
8. BRESAOLA
Air-dried salted beef which is aged for almost 2-3 months
9. BACCALA
Salted cod fish made by salting and drying.

19. MORTADELLA
BRESAOLA
BACCALA

20. • OLIVE OIL
When olive oil is graded, it is checked for acidity levels, which is
measured as percentage per 100gm
1. Extra virgin olive oil: the acidity level is around 1 % or less than 1%.
It is made by physical means and no chemicals or refining has been
done
2. Virgin olive oil: olive that has been between 1 and 2% acidity
3. Pomace oil: olives are crushed to a paste. Pressure is applied to
extract as much as oil as possible. It has a high smoke point
4. Pure olive oil: low grade olive oil as compared to virgin and extra
virgin olive oil. Refined or pure olive oils are prepared by chemical
treatments that neutralize the acid content

22. STARCHES
• Risotto/rice: short grain plump rice. Graded into 4 types- ordinario, semi
fino, fino, super fino. Common varieties of rice are arborio, vialone nano,
carnaroli. Rice absorbs more liquid than other rice
• Couscous: product obtained from semolina and is usually steamed and
tossed
• Polenta: cornmeal that is obtained by grinding maize or corn. It can be
coarsely ground or fine powder depending upon how it is used
• Chickpeas: also called garbanzo beans. Commonly used for making stews
or broths and served with couscous
• Farro: it is used to make breads and various types of pastas or used to
thicken soups or broths and sometimes boiled and added to salads
• Durum wheat: hard flour that is used to make pasta as of high gluten
content.

23. Risotto/rice Couscous
Polenta
Chickpeas Farro
Durum wheat

24. PASTA- firm dough made from durum wheat semolina and eggs and can be
flavoured with vegetable purees, herbs etc. to make different varieties.
1. Penne: tabular pasta, which has pointed ends
2. Farfalle: bow-shaped pasta
3. Fusilli: long, narrow pasta that resembles a corkscrew
4. Maccheroni: short curved hollow tabular pasta
5. Rigatoni: tabular pasta that is largely than a penne
6. Cannelloni: tabular pasta that is at least 3 inches long and 1-1.5 inch in
diameter
7. Conchiglie: sea-shell shaped pasta
8. Orecchiette: ear-shaped pasta
9. Lasagna/lasagne: large sheet of pasta

25. Penne
Farfalle Fusilli
Maccheroni Rigatoni Cannelloni

26. Conchiglie Orecchiette
Lasagna/lasagne
Pappardelle Fettucine Capellini

27. 10. Pappardelle: 5-inch long strip of 2-3cm width pasta
11. Fettucine: thin long strip of pasta less than 1cm wide
12. Capellini: noodle-like shape pasta
13. Malfatti: ribbon pasta that is cut at an angle and at a distance of 1-1.5
inch intervals to obtain rhomboid design
14. Garganelli: made by rolling malfatti pasta over bamboo stick
15. Paccheri: tabular pasta that is 1.5-2 inches long. It is not stuffed like
cannelloni
16. Spaghetti: thin and rod shaped and usually 30cm in length
17. Linguine: flattened spaghetti pasta

28. Garganelli
Paccheri
Spaghetti
Linguine

29. • STUFFED PASTA
1. Ravioli: made by rolling out a sheet of pasta, placing the filling then
brushed with egg mixture and another sheet is placed on the top
2. Cappelletti: cap-shaped pasta which is made by cutting out round
disc shapes from a pasta sheet
3. Agnolotti: small rectangular stuffed ravioli
4. Pansotti: triangular-shaped stuffed pasta
5. Tortellini: prepared by cutting pasta sheet into round shapes. They
are then folded into half after filling
6. Gnocchi: made from potatoes. It is pressed onto special ridged
wooden gnocchi boards and poached and tossed

30. Ravioli
Cappelletti
Agnolotti
Pansotti
Tortellini
Gnocchi

31. COMMON PASTA SAUCE
• NAPOLITANA: sauce made from tomatoes
• ARRABBIATA: same as napolitana but it has more garlic and chilli flakes
• PUTTANESCA: arrabbiata sauce wherein the ingredients such as capers,
sliced olives, parmesan cheese and anchovy fillets tossed with the pasta
• AMATRICIANA: the sauce is prepared by rendering bacon such as pancetta
or guanciale and then adding napolitana sauce
• CARBONARA: emulsified sauce that is prepared by heating a liaison of
cream, egg yolks and parmesan cheese
• ALFREDO: made by combining cream and butter and bringing them to boil
then parmesan cheese is added and pasta is tossed in. usually diced ham
and mushrooms are added

32. NAPOLITANA ARRABBIATA
PUTTANESCA
AMATRICIANA
CARBONARAALFREDO

33. • PESTO: green paste of basil, parsley, parmesan cheese, pine nuts, salt
and black pepper
• AGLIO OLIO PEPPERONCINO: this sauce is a combination of garlic and
oilive oil and flavoured with chilli
AGLIO OLIO PEPPERONCINO
PESTO

34. BALSAMIC VINEGAR
• It is prepared traditionally by cooking the juice from white
trebbiano grapes, which is the second most popular grape
grown in the world
• This condiment is protected by the DOP
• Traditionally, the reduced grape juice is aged for a period
of 12 years during which it acquires a deep red colour and
a sweet taste
• Often used as dressing in salads

36. SPECIAL EQUIPMENT USED IN ITALIAN CUISINE
• PAIOLO: traditional cast iron kettle or pot used for making polenta. It
has slightly round base
• CHITARRA: also known as pasta harp, it is used to obtain the string-
shaped pasta by placing the pasta sheets over the wires and then
pressed
• PIZZA OVEN: made of fire bricks. Wooden logs are burnt inside until
umber in colour
• SCOLAPASTA: strainer used to drain pasta
• MOZZARELLA SLICER: used to cut slices of mozzarella cheese in even
circular shapes

37. PAIOLO
CHITARRA
PIZZA OVEN
SCOLAPASTA MORAR AND PESTLE MOZZARELLA SLICER

38. • MEZZALUNA: half-moon cutter used for fine chopping
• GNOCCHI BOARD: small wooden bat with ridged lines
• MORAR AND PESTLE: consist of two parts- a bowl and a crusher
• PASTA MACHINE: used for rolling pasta dough to form sheets
MEZZALUNA
GNOCCHI BOARD PASTA MACHINE

39. SPECIAL ITALIAN DISHES
• MINESTRONE: vegetable broth with variety of vegetables. Thickened
with pasta, potatoes or barlotti beans
• POLLO ALLA CACCIATORE OR HUNTER’S CHICKEN STEW: chicken is
braised in fresh tomatoes, mushrooms, onions and few fresh herbs
• SALTIMBOCCA: veal escalopes are wrapped or lined with sliced
prosciutto hamand then pan fried
• OSSO BUCO: sliced veal shanks, braised with vegetables, tomatoes
and red wine
• MELANZANE ALLA PARMIGIANO: made by layering grilled or pan-fried
brinjal with mozzarella cheese and tomato sauce

40. MINESTRONE POLLO ALLA CACCIATORE OR
HUNTER’S CHICKEN STEW SALTIMBOCCA
OSSO BUCO
MELANZANE ALLA PARMIGIANO

41. • FRITTO MISTO: deep-fried fish and shellfish
• RISOTTO ALLA MILANESE: risotto flavoured with saffron and green
peas. Accompaniment of osso buco
• GNOCCHI ALLA ROMANA: unique kind of gnocchi prepared like
polenta. Spread and cut in various shapes and pan fried and served
with tomato sauce
• VITELLO TONNATO: made by slicing a braised piece of veal and topped
with tuna-flavoured mayonnaise
• INSALATA CAPRESE: fresh salad made from tomatoes and mozzarella
and dressed with pesto and extra virgin olive oil
• INSALATA DE CESARE: made by tossing cos or romaine lettuce with a
dressing made of coddled eggs, garlic, lemon juice, black pepper and
Worcestershire sauce

42. FRITTO MISTO RISOTTO ALLA MILANESE
GNOCCHI ALLA ROMANA
VITELLO TONNATO
INSALATA CAPRESE INSALATA DE CESARE

43. • ACQUA PAZZA: prepared by poaching fish in a flavoured broth of
vegetables, tomatoes, olives, capers and olive oil
• BISTECCA ALLA FIORENTINA OR BEEFSTEAK FLORENTINE STYLE :
T-bone steak grilled over charcoal or wood, and seasoned with olive oil,
rosemary and salt
• PANETTONE: sweet fruit bread baked in tabular mould to give a height of
about 12-15cm
• TIRAMISU: made by layering a sweetened mascorpone with coffee-soaked
savoiardi biscuits. Flavoured with coffee decoction or coffee liquor
• ZABAGLIONE: made by whisking egg yolks, sugar and marsala,served warm
• SICIALIAN CASSATA: made by layering sponge slices with ricotta cheese,
candied fruits and whipped cream. Top is covered with marzipan and
candied fruits

44. ACQUA PAZZA BISTECCA ALLA FIORENTINA OR
BEEFSTEAK FLORENTINE STYLE
PANETTONE
TIRAMISU
ZABAGLIONE
SICIALIAN CASSATA

45. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR
BIBLIOGRAPHY
BALI PS. “ITALIAN CUISINE.”INTERNATIONAL CUISINE AND FOOD PRODUCTION
MANAGEMANT, OXFORD UNIVERSITY PRESS,2019,pp. 138-162