XNB151 Cultural Food Presentation by Courtney Parish, Katherine Wooldridge & Nicholas Kimmins

1. Italian
Cuisine

2. Italian Representation Within Australia
• Italian cuisine is shaped by the importance placed on fresh produce,
and quick preparation. (Helstosky, 2004)
• Pasta and Pizza are identified as the the most well known food that
Australian’s associate with the Italian cuisine (Dickie, 2008)
• In 2011 Italy was the 5th top country for the Australian overseas-
born population – Around 3.5% of the overall Australian population
• However there has been a huge decline in the Australian-born
population originating from Europe – Decreasing from 52% in 2001,
to 40% in 2011 (Australian Bureau of Statistics, 2013).

3. Italian Representation around the world
• The Italian cuisine has become one of the most
widespread cuisines around the world.
• The Italian cuisine has been influenced
by culinary styles from; North Africa, the Middle east,
and western Europe. (Helstosky, 2004)
• Only in the past few decades has the Italian
population begun to eat what the rest of the world
recognize as ‘Italian Cuisine’ – due to the monotonous
‘Mediterranean diet’ that the Italian
population became so used to consuming
in the 19th century (Helstosky, 2004)
• Although most of the world was introduced
to Italian cuisine by poor Italian immigrants, it is
now, most commonly, foreigners who make the best
Italian food around the world. (Fisher, 2008)

4. The dominant factors affecting the eating habits of
the Italian culture
Geographical factors –
• Throughout the 19th century, cooking in
Italy depended highly upon what was available
to the population. (Fisher, 2008)
• In the far northern regions of Italy,
tomatoes were little known, and due to
the lack of olive trees, olive oil was little
used.  Regional differences within Italy were extreme
(Harper & Faccioli, 2009)
• In the southern regions however, olive
oil was used extensively, as were tomatoes (Sorrentino, 2012)
• It is said that there were more natural resources in the north,
the south had less rain, fewer forests and fewer rivers (Harper &
Faccioli, 2009)

5. The dominant factors affecting the
eating habits of the Italian culture
• The rocky terrain that covers much of the Italian
landscape is a great condition for growing grapes
and olives, however, few crops (wheat, rice, corn)
can grow on the uneven soil (Fisher, 2008).
• As a result – Italy’s Mediterranean diet was highly
attributed to the environment. This diet was
highly consistent of cereal products, fish,
legumes, olive oil, fruit, vegetables and little meat
and wine. (Helstosky, 2004)

6. Economic and political factors
• Throughout the 19th century, the Italian population experienced a
difficult economy, and thus, this shaped the cuisine of scarcity
(Helstosky, 2004)
• The population of Italy was very large in comparison to the
potential of the land, and this had an impact on the available
resources to the Italian population. (Helstosky, 2004)
• As a result of the scarcity of food resources, Italians were forced to
use local products such as; olive oil, vegetables, sheep cheese and
yogurt  still the cornerstone of many Italian’s diets today (Harper
& Faccioli, 2009)
• The poor classes of Italy however, had a diet consisting of mostly
coarse bread, to which they added vegetables if they had. (Harper
& Faccioli, 2009)
• Different food consumption habits were based on social class and
income due to the expense of food (Helstosky, 2004)

7. Economic and political factors
• Food and food habits were reflective of the poverty that many Italians
were confronted with. For example, Italian peasants consumed an
unvarying diet and sought to reduce their hunger by devising techniques
to make edible to even the most basic resources. (Capatti & Montanari,
2003)
• Due to the monotonous diet that Italians became so used to throughout
their economic stress, they experienced malnutrition. (Capatti &
Montanari, 2003)
• Food in Italy became a resource to be managed in order
• to preserve order, health and productivity
• Mussolini (Fascist group) seized power in 1922 – he set
Out to control every aspect of food consumption in Italy
 essentially ensuring all Italians consumed less food
(Capatti & Montanari, 2003)

8. • Fascism nationalized Italian cuisine by forcing policies on the population
Italian cuisine became unified (Helstosky, 2004)
• Lack of good transportation meant that farmers either sold locally or exported
their goods – resulting in a lack of accessibility for Italians (Helstosky, 2004)
• Although pasta, fresh and dried, is associated with the Italian cuisine, it is
important to understand that dried pasta, Spaghetti, was in fact introduced to
Europe through the Arab invasion in the 12th Century. (Helstosky, 2004)
• Due to the reduced price of pasta, as a result of the cheap production, pasta
gained a great importance in the diet of most Italians. (Helstosky, 2004)
Economic and political factors (Cont.)

9. World War One
• Italy was poorly prepared for war,
especially in regards to food supplies.
• Throughout World War 1, Italy
survived on allied loans and wheat shipments.
• As a result of the expense of meat, dairy
and other delicacies (due to the lack of
accessibility), wheat, bread and pasta became the foundation of
the diet for many Italians during World War 1
• Throughout the war, Italians received the
lowest food rations (in caloric value)
• As a result, the war changed the quality
of the Italian diet (Helstosky, 2004)

10. • Food is central to an understanding of Italian Culture
(Harper & Faccioli, 2009)
• Due to the poverty and economic stress
that Italians experienced throughout the 19th
century, Italians have, inevitably, become a
very resourceful culture in terms of food supplies.
(Helstosky, 2004)
• Women are identified as the gender that identify most with food preparation
(Harper & Faccioli, 2009). Due to the increased consumption of pasta in the late-
nineteenth century – Italians became commonly known abroad as ‘Macaroni-
eaters’. (Montanari, 2013)
• It is interesting to understand, however, that many of the dishes that would have
been considered to be associated with the Italian ‘peasants’, are now part of the
Italian culinary repertoire (Montanari, 2013)
Cultural and Social factors

11. Religious factors
• Christianity was centered in Italy
since the fourth century.
• Christianity emulated the traditional
Mediterranean civilization – bread,
wine, oil, minimal meat etc.
• Christianity differentiated the days
that meat could and could not be
consumed.
• Although it cannot solely be
attributed to religion, throughout the
Italian diet, a minimal amount of meat
consumption is still evident today.
(Montanari, 2013)

12. Italian Food terms and Laws
• Italy is included in the European Commission’s food safety policy which
like FSANZS is to ensure safety of food, regulate advertising and labeling
of food and the production stage to protect consumers health and
livelihood in relation to food. The focus is on all stages of production
from paddock to plate including primary production, processing,
transport to sales (European Union, 2012).
The European Commission also has a food
labelling guideline, which defines what
should and should not be included on a food
label in Europe. The key points that the
guideline emphasises is as follows; Allergens
are always stated on the label, labels must
be easily readable and understandable and
be stubbornly fixed onto the item and that
essential information on manufacturer, how
to prepare and the food structure is given on
the label to consumers. (European Union,
2012).

13. Meal Traditions & Celebrations
• Religious and holiday traditions are celebrated with large gatherings,
are an important time for family to gather and a time for
connectedness. All Italian villages celebrate its own saints day, this in
the way of large amounts of food, dancing and fireworks. (Food in
Italy, n.d.). The traditional meal for this celebration is roast suckling
pig. Another important celebration in Italy because of their religious
beliefs is Easter, a common dish for Easter is roast baby lamb or
Agnellino in Italian, alongside roasted artichokes. (Food in Italy, n.d.).
In Italy, the largest meal or most significant is
lunch. Several courses can be expected all with
different foods during a lunch meal, the majority of
the food at lunch consists of pasta, meat and
salads. (Globerover, 2010). Breakfast is quite
insignificant with the cappuccino and a sweet
accompaniment or piece of fruit being the
common Italian breakfast on the way to work.
(Hoffman & Gerber, 2013, p. 14).

14. Specific types of foods in Italy
• The types of food that are present in Italy depends on a wide range of Factors as with
all cuisines. These factors include climate for produce, economy, imports and
exports, beliefs and culture. (Wahlqvist, 2011, p. 22).
•
• Wheat –is the foundation of Italian cuisine as pasta and bread are used extensively in
Italian meals. Bread is important in culture as around 80% of Italians identify as Roman
Catholic, (CIA, 2013) and bread is crucial in the ritual of communion. It symbolises
when Jesus broke the bread at the last supper, and said, this is my body.
(Albala, 2012, p.106).
• Pasta is the other significant way that the wheat is consumed, this staple is famously
known around the world for originating from Italy , common forms that are popular in
the Country are; ravioli, fettuccine, tortellini, penne and rigatoni. In Italy, the shape of
the pasta and sauce is important parts of meals, if the sauce is a thin glazing sauce
more curved pasta such as tortellini is used so sauce stays in the ridges of the shape.
(Albala, 2012, p.108).

15. Specific types of foods in Italy
• Wheat, vegetables, fruits especially olives and grapes are grown in vast amounts for the
population. The agriculture in Italy only accounts for 4 per cent of GDP. (Culture of Italy,
n.d.).
Northern Italian meals use less olive oil, pasta and tomato sauce and make the most of
their land and incorporate rabbit or quail into their food. Used greatly in the north are
ingredients such as cheese, lard, rice and corn for polenta. The coasts provide seafood
which will be in the dish if in an area of the coastline, the seafood provided in the
waters are such things as carp, trout, cuttlefish, anchoivies and in the area of Liguria
swordfish, tuna, sardines and sea bass are present and entwined in dishes. (Demetri &
Nascimbeni, n.d)
• Rice and polenta in the north were popular staple dishes in the north while the south
had a strong presence of pasta. The use of herbs are also commonly used in food
preparation such as oregano, basil, thyme and rosemary to name a few. Cheese also has
a strong presence in meals with parmesan and mozzarella being used greatly in Italy as
well as know all over the world, there are 400 different types of cheeses made in Italy.
(Food in Italy, n.d.).

16. Italy in Australia
• The Italian food types are all readily
available in Australia, just not as fresh or
authentic as you may get in their origin
country. Specialty stores for example, Basile
import Italian ingredients to their
warehouses in capital cities around
Australia. (Basile, 2012). Another source to
purchase Italian food is in
Victoria, Enoteca, they retail Italian wine
and foods to consumers. (Enoteca, 2012).
• Substitutes for a cheaper price may be
available in larger stores such as Coles and
Woolworths, which stock tens of thousands
of items, this may provide cheaper
alternatives.

18. Breads, cereals, rice, pasta, noodl
es
Large amounts of cornfields in Friuli Venezia Giulia supply vast amounts of corn for
polenta.
Wheat- substantial in Italian Cuisine – foundation for bread and pasta
Fruit Olives, Grapes - Rich In quantity in Italy
Vegetables, legumes High Quantities to feed population
Tomatoes – thrive due to longer growing season, tomatoes are more prominent in dishes
in the south.
Also thrive in the south are Eggplant, brocolli raab,
Northern Vegetables in amounts – Cabagges, Black kale, Cardoon (artichoke-like), and
radicchio (Italian red lettuce). (Demetri & Nascimbeni, n.d).
Meat, fish, poultry, eggs, nuts,
legumes
Prosciutto in the region of Friuli Venezia Giulia.
Vast amounts around the sea bordering regions of fish and seafood
Milk, cheese, yoghurt &
alternatives
Fats & oils Olive Oil Used greatly in Liguira which is the exception of the north, it is used
as an everyday item in this northern area. (Phillips, n.d.).
Beverages Wine - accompanying most dinners in moderation
Other
(e.g. condiments, signature
herbs/spices)
Basil Pesto Originated from Liquria, it is a famous Italian sauce served with either Trofie or
Trenette pasta, Still very common in this area.
(Demetri & Nascimbeni, n.d).

19. Typical Daily Eating Plan
Breakfast
1 Coffee (50mL milk)
2 slices bread
20g margarine
Morning break
1 medium serving Grapes
1 Medium banana
Lunch
1 cup cooked pasta
20ml olive oil
65g Prosciutto
½ cup cooked veggies
1 Glass Wine (200mL)
Afternoon Tea
2 slices toast
1 tomato
1 cup salad
1 cup (250ml) milk

20. Dinner
2 cups pasta
20ml olive oil
½ cup mince
½ cup cooked veggies
1 eggplant
Pesto
1 Glass Wine (200mL)
Evening Snack
4 slices toast
1 Tomato
4 slices cheese
1 cup (250ml) Juice
Typical Daily Eating Plan… continued

21. Types of Food & Serving Size
Breakfast
1 Coffee with 50mL milk) and 2 tsp sugar
(1/5 serving dairy) (1/3 serving of
discretionary)
2 slices bread (1 serving Breads/pasta)
20g margarine (1 serving discretionary)
Morning Break
1 medium serving Grapes (1 serving fruit)
1 Medium banana (1 serving fruit)
Lunch
1 cup cooked pasta (1 serving
bread/pasta)
20ml olive oil (1 serving discretionary)
65g Prosciutto (1 serving meat)
½ cup cooked veggies (1 serving veggies)
1 Glass Wine (200mL) (1 serving
discretionary)

22. Afternoon Break
2 slices toast (1 serving breads/pasta)
1 tomato (1 serving fruit)
1 cup salad (1 serving veggies)
1 Coffee with 50mL and 2 tsp sugar (1/5
serving dairy) (1/3 serving discretionary)
Dinner
2 cups pasta (2 servings breads/pasta)
20ml olive oil (1 serving discretionary)
½ cup mince (1 serving meat)
½ cup cooked veggies (1 serving veggies)
1 eggplant (1 serving veggies)
Pesto (1 serving discretionary)
1 Glass Wine (200mL) (1 serving
discretionary)
Evening Snack
4 slices toast (2 servings bread/ pasta)
1 Tomato (1 serving veggies)
4 slices cheese (2 servings dairy)
1 cup (250ml) Juice (2 servings fruit)

23. Average serves for Italian compared
to Australian guide to healthy eating
Serves Dairy Meat Veg Fruit Discretionary Bread/P
asta
Italian 2.5 2 5 5 6.66 7
Australian 2 1 5 2 0.3 6-8

24. Australian Guide for Healthy Eating
Dairy
Meat
Vegetables
Fruit
Discretionary
Bread/Pasta

25. Italian Diet
Dairy
Meat
Vegetables
Fruit
Discretionary
Bread/pasta

26. References
• Albala, K. (2012). Three World Cuisines: Italian, Mexican, Chinese. [EBL version]. Retrieved from
http://reader.eblib.com.au.ezp01.library.qut.edu.au/%28S%28uncz2sqgmkdnyfcyoqqk24dv%29%29/Read
er.aspx?p=948647&o=96&u=d%2f6QwFpdY9KzBy3C01kkGg%3d%3d&t=1376367668&h=77977F372708D8
A1E0BB0924A345A16C229D0ED0&s=9492467&ut=245&pg=1&r=img&c=-1&pat=n#
• Australian Bureau of Statistics. (2013). Reflecting a Nation: Stories from the 2011 Census, 2012-2013.
Retrieved from http://www.abs.gov.au/ausstats/abs@.nsf/Lookup/2071.0main+features902012-2013
• Basile (2012). Food Importers and Distributers, Italian Food and Wine. Retrieved from
http://www.basile.com.au/
• Capatti, A., & Montanari, M. (2003). Italian Cuisine: A Cultural History. [EBL version]. Retrieved from
http://books.google.com.au/books?hl=en&lr=&id=jprIxTqMCwEC&oi=fnd&pg=PR11&dq=influence+on+w
hat+italians+eat&ots=Myje2PAEXk&sig=7GeRmOJNDKoWJFpmPawD0pfu_3M#v=onepage&q=influence%2
0on%20what%20italians%20eat&f=false
• Central Intelligence Agency. (2013). The World Fact Book. Retrieved from
https://www.cia.gov/library/publications/the-world-factbook/geos/it.html
• Culture of Italy. (n.d.). Culture of Italy. Retrieved from http://www.everyculture.com/Ge-
It/Italy.html#ixzz2bcGLzPet
• Demetri, J. & Nascimbeni, D. (n.d). Italian Regional Food. Retrieved from
http://www.lifeinitaly.com/food/italian-regional-food.asp
• Dickie, J. (2008). Delizia!: The Epic History of the Italians and their Food. [EBL version]. Retrieved
http://books.google.com.au/books?hl=en&lr=&id=nB6NtvQhYDYC&oi=fnd&pg=PA1&dq=The+influences+
on+what+italians+eat&ots=mFwpHWASJO&sig=7idaOdmLL_MS2EwTcC7aUcqkA7Q#v=onepage&q=The%2
0influences%20on%20what%20italians%20eat&f=false

27. References
• Enoteca. (2012). Italian Food. Retrieved from
https://www.enoteca.com.au/index.php?page=shop.browse&category_id=1&opti
on=com_virtuemart&Itemid=72&phpMyAdmin=ac57a4655b6b1879c1dae90e2e6
dc7c8&redirected=1&Itemid=72
• European Union. (2012). Europa Food Safety Labeling and Nutrition. Retrieved
from
http://ec.europa.eu/food/food/labellingnutrition/foodlabelling/index_en.htm
• European Union. (2012). Food Safety – From the Farm to the fork. Retrieved from
http://ec.europa.eu/food/index_en.htm
• Fisher, I. (2008). Is Cuisine still Italian even if the Chef isnt?. [Web log post].
Retrieved from http://blog.italia150.it/wp-content/uploads/2008/04/iscuisine.pdf
• Food in Italy. (n.d.). Food in Italy – Italian Food Italian Cuisine. Retrieved from
http://www.foodbycountry.com/Germany-to-Japan/Italy.html
• Globerover. (2010). Regional Food in Italy. Retrieved from
http://globerove.com/italy/italian-food-guide-regional-food-in-italy/291
• Harper, D., & Faccioli, P. (2009). The Italian Way: Food and Social Life: Food and
Social Life. [EBL version]. Retrieved from
http://books.google.com.au/books?hl=en&lr=&id=L0qppDj5PowC&oi=fnd&pg=PA
7&dq=daily+eating+plan+for+italians&ots=1O43nIRTT_&sig=qXBtgcAkxVNpP-
T_ARReJe2MhxE#v=onepage&q&f=false

28. References
• National Health and Medical Research Council, Department of
Health and Ageing. (2013). Eat For Health: Australian Dietary
Guidelines Summary. Retrieved from
http://www.eatforhealth.gov.au
• Phillips, K. (n.d.). Italian Regional Cuisines. Retrieved from
http://italianfood.about.com/library/weekly/blregional.htm
• Sorrentino, A. (2012) Cuisine and Culture. Center for Migration
Studies, 12(2), pp. 131-135. Retrieved from
http://onlinelibrary.wiley.com/doi/10.1111/j.2050-
411X.1996.tb00149.x/abstract
• Wahlqvist, M. (2011). Food and Nutrition: Food and health systems
in Australia and New Zealand (3rd ed.). Crows Nest, NSW: Allen &
Unwin.