When people think of popular Italian food they most likely think of pasta or pizza.

1. FOOD
PRODUCTION.
ITALIAN CUISINE.

2. INTRODUCTION
It’s mouth watering experience it is a local fare of the Italian alphs in
the north / the island of Sicily & Sardinia in the south, an elegant
meal at the home of an Italian. Fine antipasti & pasta of every
shape & form, delicious sauces, crisp salads, garden fresh fruits &
vegetable. Last but not the least Italy’s baked goods & desserts,
from the savoury focaccia to sugar sweet confections such as
Tirumisu.
The popularity of Italian cuisine has reached new
heights. Today almost everyone knows that to make a good risotto
one needs Arborio rice & that the freshly grated parmesan tastes
better than the packet variety. Italian geniuses have introduced to
the world wealth of herbs, olives & olive oil.
Italian cheeses
& wine deserve a special mention. Different dishes have specific
cheeses, such as Mascarpone for desserts, Ricotta for pastries &
stuffing pastas, Campania’s Mozzarella for pizzas. As we know that
Italian wine adds taste & character to cooking, creates unique
cocktail, is unmatched on its own & has a distinctive role in the
social & cultural history of Italy. Italian wines are named after the
name of the town of their origin / from a variety of grape.
Coffee & ice cream (Gelato) are equally important to Italian
life style.

3. PASTAPASTA
 Pasta is made from a strong wheat flour, known as durum flour, made into a dough by thePasta is made from a strong wheat flour, known as durum flour, made into a dough by the
addition of water, olive oil & egg. There are two types of pasta, dried & fresh home made. Driedaddition of water, olive oil & egg. There are two types of pasta, dried & fresh home made. Dried
pasta is available in atleast 56 different shapes. Each of which has a name & which are widelypasta is available in atleast 56 different shapes. Each of which has a name & which are widely
used because of the convenience. Fresh pasta is more & more readily available in variety ofused because of the convenience. Fresh pasta is more & more readily available in variety of
shapes, colours & flavours. Pasta can be served for lunch, dinner, supper / as a snack meal &shapes, colours & flavours. Pasta can be served for lunch, dinner, supper / as a snack meal &
also used as an accompaniment / garnish to other dishes. Traditionally pasta is cooked aldentealso used as an accompaniment / garnish to other dishes. Traditionally pasta is cooked aldente
which means firm to the bite.which means firm to the bite.
 FOOD VALUE – Durum wheat has a 15% protein content which makes it a good alternative toFOOD VALUE – Durum wheat has a 15% protein content which makes it a good alternative to
rice & potatoes for vegetarians. Pasta also contains carbohydrate in the form of starch whichrice & potatoes for vegetarians. Pasta also contains carbohydrate in the form of starch which
gives the body energy.gives the body energy.
 STORAGE – If eggs are used in the making of fresh pasta, the fresher they are the longerSTORAGE – If eggs are used in the making of fresh pasta, the fresher they are the longer
keeping quality of the pasta. When fresh pasta is correctly stored it will keep for up to 3 to 4keeping quality of the pasta. When fresh pasta is correctly stored it will keep for up to 3 to 4
weeks. Flat types of fresh pasta such as noodles which are dried & transferred to a container /weeks. Flat types of fresh pasta such as noodles which are dried & transferred to a container /
bowl, will keep for up to a month in a cool dry store. Other shapes can be stored in the freezer.bowl, will keep for up to a month in a cool dry store. Other shapes can be stored in the freezer.
 TYPES OF SAUCES – There are basically four types of pasta each of which may be left plain /TYPES OF SAUCES – There are basically four types of pasta each of which may be left plain /
flavoured with spinach / tomato -flavoured with spinach / tomato -
1) Dried durum wheat pasta.1) Dried durum wheat pasta.
2) Egg pasta.2) Egg pasta.
3) Semolina pasta.3) Semolina pasta.
4) Whole wheat pasta.4) Whole wheat pasta.
 EXAMPLES OF SAUCES TO GO WITH PASTA INCLUDE -EXAMPLES OF SAUCES TO GO WITH PASTA INCLUDE -
1) Tomato sauce.1) Tomato sauce.
2) Cream, butter based.2) Cream, butter based.

4. ITALIAN HERBS .
• Basil – fresh leaves with tomatoes, mushrooms, egg dishes, sausages,
stuffing's, sauces, chicken, French dressing & may meat dishes.
• Caraway – seeds in bread, cheese, stewed fruits, cakes, biscuits, with
pork, roots boiled as vegetables.
• Catmint – fresh leaves in moderation to flavour sauce.
• Chervil – chopped leaves best added fresh, add to soups, to make
béchamel sauce.
• Chives – sprinkled on soups.
• Dill – fresh leaves, chopped & used for garnish & sauces.
• Garlic – all types of savoury items.
• Parsley – fresh / dried leaf for sauces as garnish for salad.
• Rose – fresh / dried petals for jams, jellies, honey, cakes etc.
• Rosemary – fresh / dried leaf in all kinds of meat, marinades, bouquet
garni.
• Rue – fresh / dried leaf for salad, sandwiches etc.
• Tarragon – fresh / dried leaf, sparingly in any meat dish, salads, salads &
cheese dishes.
• Thyme – fresh / dried leaf use as fine herbs.

5. ITALIAN SPICES .ITALIAN SPICES .
 All spices – in European cooking, it is commonly used as a pickling spice for fish, beef & porkAll spices – in European cooking, it is commonly used as a pickling spice for fish, beef & pork
marinades.marinades.
 Caper – in Italian salsa Verde, pizzas etc.Caper – in Italian salsa Verde, pizzas etc.
 Cayenne – in flavour cheese dishes, soups etc.Cayenne – in flavour cheese dishes, soups etc.
 Juniper – used through out European to flavour strong meat.Juniper – used through out European to flavour strong meat.
 Olives – in salads, pastas, Italian pizza etc.Olives – in salads, pastas, Italian pizza etc.
 Oregano – essential flavouring in Italian pizza.Oregano – essential flavouring in Italian pizza.
 Salt – universally employed in all types of savoury dishes.Salt – universally employed in all types of savoury dishes.

6. CHEESE .
 In a recent survey, nearly 400 Italian cheeses were identified. Some have been given the protection of the
D.O.C. (Denominazione di origine controllata), while other are yet to be included. They rate in quality &
diversity alongside the cheese of France, but whereas in France cheese tends to be served as a separate
course, the great Italian cheeses have found fame for the flavour, style & character, they give to Italian
food. some Italian cheeses are given below –
 Asiagno – region- Vicenza & trento.
Type – hard cheese.
Source – cow’s milk. Uses –
table cheese, grating as condiment.
 Bel paese – region – Lombardy.
Type – modern & semi soft cheese.
Source – cow’s milk.
Uses – table cheese, melting, can be used instead of mozzarella.

7. CHEESE .CHEESE .
► Bra – region – Piedmont.Bra – region – Piedmont.
Type – hard cheese.Type – hard cheese.
Source – cow’s milk.Source – cow’s milk.
Uses – table cheese, grating & melting.Uses – table cheese, grating & melting.
► Montasio – region – Friuli & veneto.Montasio – region – Friuli & veneto.
Type – hard cheese.Type – hard cheese. SourceSource
– cow’s milk.– cow’s milk. Uses – tableUses – table
cheese, grating, in sauce.cheese, grating, in sauce.
► Provolone – region – Lombardy.Provolone – region – Lombardy.
Type – traditionally creamy stretched curd cheese.Type – traditionally creamy stretched curd cheese.
Source – cow’s milk.Source – cow’s milk. Uses –Uses –
table cheese, grilling & melting.table cheese, grilling & melting.
► Ricotta – region – various.Ricotta – region – various.
Type – whey cheese.Type – whey cheese. Source –Source –
cow’s milk.cow’s milk. Uses – as a dessertUses – as a dessert
cheese with sugar & fruit, also baked in ravioli / pastriescheese with sugar & fruit, also baked in ravioli / pastries

8. PIZZA .PIZZA .
 Then traditional pizzas of Italy rely on wonderful Mediterranean ingredients that are so plentiful –Then traditional pizzas of Italy rely on wonderful Mediterranean ingredients that are so plentiful –
sun ripened tomatoes, thick olive oil, fresh herbs & cheese are most well known, but all sorts ofsun ripened tomatoes, thick olive oil, fresh herbs & cheese are most well known, but all sorts of
other ingredients can be used as well. The ingredients are –other ingredients can be used as well. The ingredients are –
 Olive oil – indispensable for making a genuine Italian pizza with the authentic flavour.Olive oil – indispensable for making a genuine Italian pizza with the authentic flavour.
 Olives – both green & black are used.Olives – both green & black are used.
 Capers – these buds from a flowering plant have a delicious, though distinct flavour.Capers – these buds from a flowering plant have a delicious, though distinct flavour.
 Oregano – this used on many pizzas.Oregano – this used on many pizzas.
 Thyme – can be used fresh / dried.Thyme – can be used fresh / dried.
 Parsley – both flat & curly is used.Parsley – both flat & curly is used.
 Basil – this is quite the best smelling of all the Italian herbs.Basil – this is quite the best smelling of all the Italian herbs.
 Sweet marjoram – this is added to pizzas after they are cooked.Sweet marjoram – this is added to pizzas after they are cooked.
 Mint – should only be used fresh.Mint – should only be used fresh.
 Black peppercorns – for aroma.Black peppercorns – for aroma.
 Nut meg – to obtain the best flavour.Nut meg – to obtain the best flavour.
 Chillies – used in whole dried / crushed type.Chillies – used in whole dried / crushed type.
 Dried tomatoes in oil – used for delicatessens.Dried tomatoes in oil – used for delicatessens.
 Cheese – Mozzarella, Parmesan, pecorino & ricotta cheeses are all used in traditional pizzas.Cheese – Mozzarella, Parmesan, pecorino & ricotta cheeses are all used in traditional pizzas.

9. PIZZA .PIZZA .
 EQUIPMENTS –EQUIPMENTS –
 Flat pizza tin – metal is essential to conduct the heat & ensure that the base of the pizza is crisp.Flat pizza tin – metal is essential to conduct the heat & ensure that the base of the pizza is crisp.
 Baking sheet – this is can be used as an alternative to the flat pizza tin; a rim should be formed atBaking sheet – this is can be used as an alternative to the flat pizza tin; a rim should be formed at
the edge of the dough to keep the filling in place.the edge of the dough to keep the filling in place.
 Rectangular tin / Swiss roll tin – for making the traditional Roman pizza.Rectangular tin / Swiss roll tin – for making the traditional Roman pizza.
 Deep pan pizza tin – for the thick dough variety of pizza.Deep pan pizza tin – for the thick dough variety of pizza.
 Pizza cutter – makes the job of cutting a pizza far easier than using a knife.Pizza cutter – makes the job of cutting a pizza far easier than using a knife.
 NAME OF PIZZAS –NAME OF PIZZAS –
 Roman pizza.Roman pizza.
 Italian sausage pizza.Italian sausage pizza.
 Creamy salmon pizza.Creamy salmon pizza.
 Pesto pizzelle.Pesto pizzelle.
 Pizza canapés.Pizza canapés.

10. ITALIAN RECIPES .ITALIAN RECIPES .
• SOUPS – Italian vegetable soup, Pop corn soup, Bean soup with pasta.
• APPETIZERS – Garlic & herb breads, Pesto & herb spread, pizza puffs.
• SALADS – Warm pasta salad with basil vinaigrette dressing, Caesar’s salad, Sicilian green salad.
• SAUCES – Tomato basil sauce, Pesto sauce, Sun dried tomato pesto.
• DRINKS & DESSERTS – Venetian coffee, Tea punch, Chocolate cups with strawberry, Nougat
basket.