Italian Cuisine is typical Italian food. It has evolved over centuries of social and economic change, with its roots stretched to antiquity.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, peppers, corn and beet sugar, the latter being introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and south of the Italian peninsula. It offers many flavors, and is one of the most popular and copied in the world. It affects several cuisines around the world especially from the United States.
Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian chefs rely mainly on the quality of ingredients rather than on complicated preparations. The ingredients and the dishes vary by region. Many dishes that were once regional, have mushroomed with variety across the country.
Video Italian cuisine
Histori
Italian cuisine has evolved over the centuries. Although a country known as Italy was not united until the 19th century, this cuisine can claim traceable roots as far back as the 4th century BC. Food and culture were very important at that time as we can see from cookbooks (Apicius) dating from the first century BC. For centuries, neighboring regions, conquerors, renowned chefs, political upheavals, and the discovery of the New World have influenced their development. Italian food began to form after the fall of the Roman Empire, when different cities began to separate and form their own traditions. Many types of bread and pasta are made, and there are variations in cooking techniques and preparation. The country is split. Regional cuisine is represented by several major cities in Italy. For example, Milan (northern Italy) is known for its risottos, Bologna (central/central country) known for its tortellini and Naples (south) famous for its pizza and spaghetti.
Antiquity
The first known Italian food writer was a Greek Sicilian named Archestratus of Syracuse in the 4th century BC. He wrote a poem that talked about the use of "quality and seasonal" materials. He said that the taste should not be covered by spices, herbs or other spices. He places importance on simple fish preparations.
Simplicity was abandoned and replaced by a gastronomic culture when the Roman Empire developed. At the time of De re coquinaria published in the 1st century AD, it contains 470 recipes that call for the use of spices and herbs. The Romans employed Greek bakers to produce imported bread and cheese from Sicily because Sicily has a reputation as the best cheese maker. The Romans kept goats for slaughter, and planted artichokes and leeks.
Medieval
With the culinary traditions of Rome and Athens, cuisine developed in Sicily that some people consider the first authentic Italian cuisine. The Arabs invaded Sicily in the 9th century, introducing spinach, almonds and rice. During the twelfth century, a Norman king studied Sicily and saw people making long ropes made of flour and water called atriya , which eventually became trii , a term that still used for spaghetti in southern Italy. Normandy also introduced casseroles, salt cod (baccalÃÆ') and stockfish, which remained popular.
Food preservation is a chemical or physical substance, because the cooling does not exist. Meat and fish will be smoked, dried or stored on ice. Salt and salt water is used for pickles like herring, and to cure pigs. The roots of vegetables are preserved in salt water after being shredded. Other preservative methods include oil, vinegar or soaking meat in the form of frozen, making fat. To preserve the fruit, liquor, honey and sugar are used.
The northern Italian region shows a mixture of Germanic and Roman culture while the south reflects Arab influence, as many Mediterranean dishes are spread by Arabic trade. The oldest Italian book on cuisine is the 13th century Liber de coquina written in Naples. The dishes include the "Roman-style" cabbage (adumium romanum), the adumina campanie which is the "little leaf" prepared in the "Campanian way," a nut dish from Marca in Trevisio, a torta , compositum londardicum similar to the dishes prepared today. Two other books from the 14th century include recipes for Roman pastello , Lasagna pies, and calls for salt use from Sardinia or Chioggia.
In the 15th century, Maestro Martino became a chef for the Patriarch of Aquileia at the Vatican. Libro de arte coquinaria explains the more refined and elegant cuisine. Her book contains a recipe for Maccaroni Siciliani, made by wrapping dough around a thin iron rod for drying in the sun. Macaroni cooked in capon stock flavored with saffron, displaying Persian influences. Of special note is the evasion of Martino from excessive spices for the sake of fresh herbs. The Roman recipes include coppiette (dried salami) and cabbage dish. Her Florentine dishes include eggs with torta bolognese, Sienese torta and Genoese recipes such as piping
The text of Martino is inserted in a 1475 book by Bartolomeo Platina printed in Venice entitled De honesta voluptate et valetudine ("On Honest Pleasure and Good Health"). Platina puts Martino "Libro" in a regional context, writes about the perch of Lake Maggiore, sardines from Lake Garda, gray from Adda, chickens from Padua, olives from Bologna and Piceno, turbot from Ravenna, rudd of Lake Trasimeno, carrots from Viterbo, bass of Tiber, roviglioni and shad from Lake Albano, slugs from Rieti, figs from Tuscolo, grapes from Narni, oil from Cassino, oranges from Naples, and eels from Campania. Grains from Lombardy and Campania are mentioned like honey from Sicily and Taranto. The wines from the Ligurian coast, Greco from Tuscany and San Severino and Trebbiano from Tuscany and Piceno are also included in this book.
The early modern era
The courts of Florence, Rome, Venice, and Ferrara are centers of cuisine. Cristoforo di Messisbugo, the administrator of Ippolito d'Este, published Banchetti Composizioni in Vivande in 1549. Messisbugo provides recipes for pies and cakes (containing 124 recipes with various stuffing). This work emphasizes the use of spices and Eastern sugar.
In 1570, Bartolomeo Scappi, a personal chef for Pope Pius V, wrote Opera in five volumes, giving a comprehensive view of Italian cuisine during that period. It contains over 1,000 recipes, with information about banquets including the look and menu as well as illustrations of kitchen and table appliances. This book is different from most books written for royal palaces in preference to domestic animals and bird pages rather than games.
Recipes include less meat cuts such as tongue, head and shoulders. The third volume has a recipe for fish in Lent. These fish recipes are simple, including hunting, roasting, roasting and frying after marination.
Particular attention is paid to the season and the place where fish should be caught. The last volume includes pies, tarts, fries and recipes for the sweet Neapolitan pizza (not the savory version at the moment, since the tomatoes have not been introduced to Italy). However, items like from the New World like corn (corn) and turkey are included.
In the first decade of the 17th century, Giangiacomo Castelvetro wrote Breve Racconto at Tutte le Radici at Tutte l'Herbe et in Tutti i Frutti (Brief Account of All Roots, Herbs, and Fruits >), translated into English by Gillian Riley. Coming from Modena, Castelvetro moved to England because he was a Protestant. This book lists Italian vegetables and fruits and preparations. He displays vegetables as a major part of food, not just accompaniments.
He prefers to drink vegetables in salt water and serve them warm or cold with olive oil, salt, fresh pepper, lemon juice or verjus or orange juice. He also suggests baking vegetables wrapped in damp paper over charcoal or coals with olive oil drizzle. Castelvetro's book is separated into seasons by springing shoots and truffles in the winter, detailing the use of pigs in truffle searches.
In 1662, Bartolomeo Stefani, chef to the Duchy of Mantua, published L'Arte in Ben Cucinare . He was the first to offer a section on vitto ordinario ("regular food"). This book describes a banquet given by Duke Charles to Queen Christina of Sweden, with details of the arrangement of meals and tables for each guest, including knives, forks, spoons, glasses, plates (not the more frequently used bowls) and napkins.
Other books from the moment, such as Galatheo by Giovanni della Casa, say how scalci ("waiters") have to manage themselves while serving their guests. Waiters should not scratch their heads or other parts of themselves, or spit, sniff, cough or sneeze while serving the visitors. The book also tells the visitors not to use their fingers while eating and not wipe sweat with their napkins.
Modern era
At the beginning of the 18th century, Italian culinary books began to emphasize the regionalism of Italian cuisine rather than French cuisine. The later books are no longer addressed to professional chefs but to bourgeois housewives. Periodicals in the form of booklets such as La cuoca cremonese ("The Cook of Cremona") in 1794 gave the order of seasonally appropriate ingredients along with chapters on meat, fish and vegetables. As the years progressed, these books increased in size, popularity and frequency.
In the 18th century, medical texts warned farmers not to eat processed foods because it was believed that the food was not good for their digestion and their bodies needed heavy food. It is believed by some people that farmers eat badly because they prefer to eat poorly. However, many farmers have to eat rotten food and moldy bread because that's all they can buy.
In 1779, Antonio Nebbia of Macerata in the Marche region, wrote Il Cuoco Maceratese ("The Cook of Macerata"). Nebbia discusses the importance of local vegetables and pasta, rice and gnocchi. For supplies, he prefers vegetables and chicken than any other meat.
In 1773, Neapolitan Vincenzo Corrado's Il Cuoco Galante ("The Courteous Cook") placed a special emphasis on Vitto Pitagorico (vegetarian food). "Pythagorean food consists of fresh herbs, roots, flowers, fruits, grains and everything that is produced on earth for our food.These are so called because Pythagoras, as it is known, uses only such a result.There is no doubt that this type of food seems more natural to humans, and the use of meat is dangerous. "This book is the first to give tomatoes a central role with thirteen recipes.
Zuppa alli Pomidoro in Corrado's book is a dish similar to the Tuscan pappa al pomodoro today. The 1798 edition of Corrado introduced "Treatise on the Potato" after the successful promotion of French Antoine-Augustin Parmentier. In 1790, Francesco Leonardi in his book L'Apicio moderno ("Modern Apicius") sketched the history of Italian cuisine from the Roman Age and gave the first recipe of tomato-based sauce.
In the 19th century, Giovanni Vialardi, the chef of King Victor Emmanuel, wrote A Treatise of Modern Cookery and Patisserie with a recipe "suitable for simple households". Many recipes for regional cuisine from Turin include twelve for potatoes like Genoese Cappon Magro . In 1829, Giovanni Felice Luraschi served Italian dishes like Kidney with Anchovies and Lemon and Gnocchi alla Romana. Gian Battista and Giovanni Ratto La Cucina Genovese in 1871 spoke of Ligurian cuisine. This book contains the first recipe for pesto. La Cucina Teorico-Pratica written by Ippolito Cavalcanti has the first recipe for pasta with tomatoes.
La scienza di cucina e l'arte in mangiare bene ("Cooking Speech and Good Eating Art"), by Pellegrino Artusi, first published in 1891, is widely regarded as a classic canon of Italian cuisine modern, and still in print. The recipe comes primarily from Romagna and Tuscany, where he lives.
Maps Italian cuisine
Materials
Italian cuisine has a variety of different ingredients commonly used, ranging from fruits, vegetables, sauces, meats, etc. In Northern Italy, fish (like codfish, or baccalÃÆ'), potatoes, rice, corn (corn), sausage, pork, and various types of cheese are the most common ingredients. The pasta dish with the use of tomatoes spread all over Italy. The Italians love their fresh, refined and spiced ingredients.
In Northern Italy although there are many types of puppet pastes, polenta and risotto are equally popular if not more. Ligurian ingredients include several types of fish and seafood dishes; basil (found in pesto), nuts and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), various types of salami, truffle, grana, Parmigiano-Reggiano, and tomatoes (Bolognese or ragÃÆ'Â saus sauces).
Traditional Central Italian cuisine uses ingredients like tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany pasta (especially pappardelle) is traditionally served with meat sauce (including game meat). Finally, in Southern Italy, tomatoes - fresh or cooked into tomato sauce - chilli, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplant, zucchini, certain fish species (teri, sardines and tuna), and component capers essential for local cuisine.
Italian cuisine is also well known (and well-regarded) due to the diverse use of diverse pastas. Pasta includes noodles in different sizes of length, width and shape. Distinguished in the form they are named - penne, maccheroni, spaghetti, linguine, fusilli, lasagne and many more varieties filled with other ingredients such as ravioli and tortellini.
The word paste is also used to refer to dishes where pasta products are the main ingredients. Usually served with sauce. There are hundreds of different forms of pasta with at least locally known names.
Examples include spaghetti (thin stem), rigatoni (tube or cylinder), fusilli (spinning), and lasagna (sheets). Dumplings, such as gnocchi (made with potatoes or pumpkin) and noodles such as spÃÆ'¤tzle, are sometimes regarded as pasta. They are both traditional in most parts of Italy.
Pasta is categorized in two basic styles: dry and fresh. Dried paste made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will be stored for several days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (secca paste) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their northern counterparts, who prefer fresh eggs.
Durum and durum semolina flour have yellow color. The Italian pasta is traditionally cooked al dente (Italian: firm to bite , meaning not too soft). Outside of Italy, dried pastes are often made from other types of flour, but these produce softer products that can not be cooked al dente. There are many types of wheat flour with varying levels of gluten and protein depending on the variety of grains used.
Special varieties of paste can also use grains and other milling methods to make flour, as determined by law. Some types of pasta, such as pizzoccheri, are made from wheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta'). Whole grain pasta has become increasingly popular because its health benefits should be more than pasta made from fine flour.
Region variation
Each region has its own specialization, especially at the regional level, but also at the provincial level. Differences may come from neighboring countries (such as France or Austria), whether an area is close to the sea or the mountains, and the economy. Italian cuisine is also seasonal with priority placed on the use of fresh produce.
Abruzzo and Molise
Pasta, meat and vegetables are the centers of Abruzzo and Molise cuisine. Chile peppers ( peperoncini ) are typical of Abruzzo, where they are called diavoletti ("little devils") for spicy spiciness. Due to the long history of grazing in Abruzzo and Molise, regular lamb dishes are found. Sheep are often used with pasta. Mushrooms (usually wild mushrooms), rosemary, and garlic are also widely used in Abruzzese cuisine.
The most famous are extra virgin olive oil produced on local farms in the hills of the region, characterized by DOP quality levels and considered one of the best in the country. Famous wines such as Montepulciano DOCG and Trebbiano d'Abruzzo DOC are considered among the best wines in the world. In 2012 a bottle of Trebbiano d'Abruzzo Colline Teramane was ranked # 1 in the top 50 Italian wine awards. Centerbe ("Hundred Herbs") is a strong alcoholic beverage (72% alcohol), a spicy herbal drink drunk by the locals. Another drink is genziana , a gentle distillate of gentian roots.
The most famous dish from Abruzzo is arrosticini, a small piece of sheep castrated on a wooden stick and cooked with coal. The chitarra (literally "guitar") is a delicate string device that the paste of the dough is pressed to cut. In the province of Teramo, famous local dishes include virtÃÆ'¹ soup (made with peas, vegetables, and pork); the timballo (pasta sheets stuffed with meat, vegetables or rice); and mazzarelle (lamb sheep filled with garlic, marjoram, lettuce, and various spices). The popularity of saffron, grown in the province of L'Aquila, has been reduced in recent years. Molise's most famous dish is cavatelli , a long handmade pasta pasta made from flour, semolina and water, often served with meat sauce, broccoli or mushrooms. The pizza pie is a common dessert, especially around Christmas.
Basilicata
Basilicata cuisine is largely based on cheap ingredients and deeply anchored in rural traditions.
Pork is an integral part of local cuisine, often made into sausages or baked on saliva. The famous dried sausages of this region are lucanica and soppressata. Wild boar, mutton and sheep are also popular. Pasta sauces are generally based on meat or vegetables. Spicy Peperoncini is widely used, also called "peperoni cruschi" (crunchy peppers). This region produces cheeses such as Pecorino di Filiano PDO, Canestrato di Moliterno PGI, Pallone di Gravina and Paddraccio and olive oil like Vulture PDO.
Basilicata is known for spaghetti pastes such as troccoli and capunti , thick and short oval pastes that are often compared to empty open bean pods. Capunti is usually served with delicious vegetable tomato sauce or a variety of meat sauces.
Among the traditional dishes are lagane e ceci, also known as piatto del brigante (brigand dish), pasta prepared with peas and peeled tomatoes; rafanata , a kind of omelette with radishes; ciaudedda , vegetable soup with artichokes, potatoes, wide beans and pancetta; and baccalÃÆ' alla lucana , one of several recipes made with fish. Desserts include taralli dolci , made with glaze and fragrant sugar with anise; and calzoncelli , a pastry stuffed with chestnut and chocolate cream.
The most famous wines in the region are Aglianico del Vulture DOCG, others include Matera DOC, Terre dell'Alta Val d'Agri and Grottino di Roccanova.
Basilicata is also known for its vast mineral water sold in Italy. The springs are mostly located in the volcanic basin in the Vulture area.
Calabria
In Calabria, the history of the French government under House of Anjou and Napoleon, along with Spanish influence, influenced the language and culinary skills as seen in the naming of things like cakes, gatÃÆ'², from the French gates . Seafood includes swordfish, shrimp, lobster, sea urchin, and squid. Pasta type macaroni is widely used in regional cuisine, often served with goat sauce, beef or pork and salted ricotta .
The main courses include FrÃÆ'¬ttuli (prepared with boiled pork skin, meat and pork grease), various spicy sausages (like Nduja and Capicola), goats and ground snails. Melon and watermelon are traditionally served in a cold fruit salad or wrapped in ham. Calabrian grapes include Greco di Bianco, Bivongi, CirÃÆ'², Dominici, Lamezia, Melissa, Pollino, Sant'Anna at Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavigna, Verbicaro.
Another famous dish that has a Calabrese background is the famous Calabrese pizza. This pizza has a Neapolitan-based structure with fresh tomato sauce and cheese base. However, what makes this type of pizza unique from others is its spicy taste, but it is rather tasty. Some of the ingredients included in the Calabrese pizza are: thinly sliced ​​hot soppressata, hot capicola, spicy chili, and fresh mozzarella. The Calabrese style pizza has become a popular menu in many Italian restaurants around the world.
Campania
Campania extensively produces tomatoes, peppers, leeks, potatoes, artichokes, fennel, lemons and oranges all taking flavor from the volcanic soil. The Bay of Naples offers fish and seafood. Campania is one of the largest pasta producers and consumers in Italy, especially spaghetti. In regional cuisine, pasta is prepared in a variety of styles that can feature tomato sauce, cheese, shellfish and shellfish.
Spaghetti alla puttanesca is a popular dish made with olives, tomatoes, anchovies, capers, chili and garlic. This area is well known for the production of mozzarella (especially from buffalo milk) used in a variety of dishes, including parmigiana (a shallow fried eggplant wedge with cheese and tomato sauce, then baked). Desserts include struffoli (fried dough balls) ricotta -based must be and sfogliatelle , and rum-dyed baba .
Originating from Neapolitan cuisine, pizza has become popular in many parts of the world. Pizza is oven-baked, flat, disc-shaped bread usually given ketchup, cheese (usually mozzarella) and various toppings depending on the culture. Due to the original pizza, several other pizzas have evolved.
Since Napoli is the capital of the Two Sicilian Kingdom, its cuisine takes much of the culinary tradition of all the Campania region, achieving a balance between dishes based on rustic ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). Various recipes are influenced by local cuisine, such as timballo and menu sartÃÆ'¹ in riso , pasta or rice with very complicated preparations, while dishes come from popular Traditions containing ingredients cheap but healthy, like pasta with beans and other pasta dishes with vegetables.
The famous regional wines are Aglianico (Taurasi), Fiano, Falanghina, and Greco di Tufo.
Emilia-Romagna
Emilia-Romagna is known for its eggs and pastas filled with soft wheat flour. The Romagna subregion is also known for pasta dishes such as cappelletti, garganelli, strozzapreti, sfoglia lorda and tortelli alla lastra or a very strange cheese like squacquerone, a world-famous pie cake.
In the Emilia subregion, except Piacenza which is strongly influenced by Lombard cuisine, rice is eaten at a lower level. Polenta, a corn based dish, common in both Emilia and Romagna.
Bologna and Modena are renowned for pasta dishes such as tortellini, lasagne, gramigna and tagliatelle found in many other parts of the region in various declinations. The famous balsamic vinegar is made only in the cities of Emilia Modena and Reggio Emilia, following a legally binding traditional procedure. The Parmigiano Reggiano cheese is produced in Reggio Emilia, Parma, Modena and Bologna and is widely used in cooking, while Grana Padano is produced in Piacenza.
Although the Adriatic coast is a major fishing area (known for its eels and shells), the region is more well known for its meat products, especially those based on pork, which include: Parma prosciutto, culatello > and Felino salami , pancakes Piacenza , coppa and bacon, Bologna mortadella and salame rosa , modena zampone , cotechino and cappello del prete and Ferrara salama da sugo . Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur) and panpepato (Christmas cake made with pepper, chocolate, spices , and almonds).
Friuli-Venezia Giulia
Friuli-Venezia Giulia preserves, in its cooking, historical relations with Austria-Hungary. Udine and Pordenone, in the western part of Friuli, are known for the traditional ham of San Daniele del Friuli, Montasio cheese, and Frico cheese. Other typical dishes are pitina (meatballs made from bacon), games, and various types of gnocchi and polenta .
The majority of eastern regional dishes are heavily influenced by Austrian, Hungarian, Slovenian, and Croatian cuisine: typical dishes include Istrian Stew (pea soup, sauerkraut, potatoes, bacon and ribs), Viennese sausage, goulash , < ? evapi , apple strudel, gugelhupf . Pork can be spicy and often prepared over an open fireplace called fogolar . Collio Goriziano, Friuli Isonzo, Colli Orientali del Friuli, and Ramandolo are the famous regional DOC wines.
Liguria
Liguria is known for its herbs and vegetables (as well as seafood) in its cuisine. Popular savory pie, mixing of green vegetables and artichokes along with cheese, milk curds and eggs. Onions and olive oil are used. Due to the lack of suitable land for wheat, Liguria uses Arabic beans in farinata and like panissa polenta. The first one is served plain or onion, artichoke, sausage, cheese or anchovy.
Hilly districts use chestnuts as a source of carbohydrates. The ligurian paste includes corzetti from the Polcevera valley, pansoti , a triangular-shaped ravioli filled with vegetables, piccagge , a ribbon paste made with little eggs and served with artichoke sauce or pesto sauce, trenette , made of whole wheat flour cut into long slices and served with pesto, boiled peanuts and potatoes, and trofie , Ligurian gnocchi made from whole wheat flour and boiled potatoes, is made into a spiral shape and is often thrown into pesto pesto . Many of the figures who emigrated to Argentina in the late nineteenth and early twentieth centuries influenced the country's cuisine (dominated by meat and dairy products not allowed by the narrow Ligurian hinterlands).
Lazio
Pastry plates based on the use of guanciale (smoked meats prepared with pork or pork cheeks) are often found in Lazio, such as pasta alla carbonara, and pasta all amatriciana . The other pasta dishes in the region are arrabbiata , with a spicy tomato sauce. This regional cuisine mostly uses offal, producing dishes like rigatoni with rigatoni with pajata sauce and coda alla vaccinara .
The Lazio icon is a cheese made from ewes milk (Pecorino Romano), porchetta (bacon boneless, fatty, boneless bacon) and Frascati white wine. The influence of the ancient Jewish community can be noted in the traditional Roman cuisine of carciofi alla giudia .
Lombardy
The regional cuisine of Lombardy is heavily based on ingredients such as corn, rice, beef, pork, butter, and lard. The rice dishes are very popular in the region, often found in soups and also risotto . The most famous version is the risotto alla milanese , seasoned with saffron and is usually served with many typical Milan main courses, such as ossobuco alla milanese (crossed wedges stewed with vegetables, grapes white and broth) and cotoletta alla milanese (pieces of fried meat similar to Wiener schnitzel, but cooked "bone-in").
Other regional specialties include cassoeula (typical winter dishes prepared with cabbage and pork), Cremona's Mostarda (rich spices made with candied fruit and mustard syrup), Valtellina's Bresaola (dried aerial beef ) and Pizzoccheri (flat ribbon paste, made with 80% wheat flour and 20% wheat flour cooked together with green vegetables, cubed potatoes and coated with slices of Valtellina Casera cheese) and Mantua tortelli di zucca ( ravioli with pumpkin contents) accompanied by melted butter and followed by a turkey filled with chicken or other boiled meat.
Regional cheeses include Robiola, Crescenza, Taleggio, Gorgonzola and Grana Padano (plains in central and southern Lombardy allowing intensive cattle fattening). Polenta is generally common throughout the region. Regional desserts include the famous Christmas cake panettone (sweetbread with candied orange, citron, and lemon zest, and raisins, added dry and not soaked). Marche
On Marche beach, fish and seafood are produced. Outback, wild and domestic pigs are used for sausage and ham. The ham is not thinly sliced, but cut into bite-sized pieces. Suckling pig, chicken and fish are often filled with rosemary or fennel fronds and garlic before being roasted or placed on saliva.
Ascoli, the southernmost province of Marche, is famous for Olive all'ascolana, (olives crushed with some minced meat, eggs and Parmesan, then fried). Another well-known Marche product is the Maccheroncini di Campofilone, from a small town of Campofilone, a handmade pasta made only of hard wheat flour and eggs, cut very thin so that it melts in the mouth.
Piedmont
Among the Alps and Po valley, with a large number of different ecosystems, this region offers the most refined and diverse cuisine of the Italian peninsula. The point of union of traditional Italian and French cuisine, Piedmont is an Italian region with the largest number of cheeses Protected Geographical Status and Denominazione wines in origine controllata. It is also an area where the Slow Food association and the most prestigious school of Italian cuisine, University of Gastronomic Sciences, was founded.
Piedmont is an area where collecting beans, mushrooms, cardboard and hunting and fishing takes place. Truffles, garlic, seasonal vegetables, cheese, and rice are all used. Grapes from Nebbiolo wines such as Barolo and Barbaresco are produced as well as wine from Barbera wine, fine sparkling wine, and sweet, lightly sparkling, Moscato d'Asti. This region is also famous for the production of Vermouth and Ratafia.
Castelmagno is a very valuable cheese in the region. Piedmont is also famous for its beef quality Carrieya (especially famous for the fair from "Bue Grasso", Fat Ox), then the tradition of eating raw meat flavored with garlic oil, lemon and salt famous Carpaccio, the famous Brasato al vino, made from marinated beef, and boiled beef served with various sauces.
The most typical food of the Piedmont tradition is its traditional agnolotti (pasta folded with roast beef and vegetable stuffing), Panissa (a typical Vercelli dish, a kind of risotto with vegetable rice or Maratelli rice , typical types of Saluggia beans, onions, Barbera grapes, lard, salami, salt and pepper), Puglia (Apulia)
Apulia is a large food producer: great productions including wheat, tomatoes, zucchini, broccoli, peppers, potatoes, spinach, eggplant, cauliflower, fennel, endive, beans, lentils, beans and cheese (like traditional cheesecake) ). Apulia is also the largest producer of olive oil in Italy. The sea offers plenty of fish and seafood that is widely used in regional cuisine, especially oysters, and shellfish.
Goats and sheep are sometimes used. This area is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette-type paste, often served with tomato sauce, potatoes, mussels or cime in rapa. The pasta with cherry tomatoes and arugula is also popular.
Regional desserts include zeppola , donuts usually given powdered sugar and filled with pudding, jelly, cream pastry with cannoli style or a mixture of butter and honey. For Christmas, Apulians make a very traditional pastry form of a rose called Cartellate. It is fried and dipped into Vin Cotto which is a wine reduction or in some cases of fig.
Sardinia
Suckling pig and wild boar baked in saliva or boiled with a stew of nuts and vegetables, thickened with bread. Herbs like mint and myrtle are widely used in regional cuisine. Sardinia also has many types of special bread, made dried, which holds longer than bread with high moisture.
Also baked is carasau bread civraxiu , coccoi pinatus , very decorative bread, and pistoccu made with flour and water only, originally intended for shepherds, but often served in homes with strong tomato, basil, oregano, garlic and cheese. Lobster stones, scampi, squid, tuna, sardines are the dominant seafood.
Casu marzu is a very strong cheese produced in Sardinia, but the legality is questionable due to hygiene issues.
Sicily
Sicily shows the traces of all the established cultures on the island over the last two millennia. Although the cuisine has undoubtedly had an Italian-dominated base, Sicilian food also has Spanish, Greek and Arabic influences. Dionysus is said to have introduced wine to the region: traces of historical influences from Ancient Greece.
The ancient Romans introduced sumptuous dishes based on geese. The Byzantines love sweet and sour taste and Arabs bring sugar, oranges, rice, spinach, and saffron. The Normans and Hohenstaufens had a fondness for meat dishes. The Spaniards introduced goods from the New World including chocolate, corn, turkey, and tomatoes.
Most dishes on the island encourage the use of fresh vegetables such as eggplant, pepper, and tomatoes, and fish such as tuna, marine fish, sea fish, squid, and swordfish. In Trapani, on the extreme western end of the island, North African influence is evident in the use of various couscous based dishes, usually combined with fish. Mint is widely used in cooking unlike other parts of Italy.
Traditional specialties from Sicily include arancini (a type of fried rice croquet), pasta alla Norma , caponata pan ca causa , and a number of desserts and sweets such as cannoli, granita, and cassata).
Typical Sicilian is Marsala, a red wine, enriched similarly to Port and mostly exported.
Trentino-Alto Adige
Prior to the Trent Council in the mid-16th century, the region was known for the simplicity of farmer's cuisine. When the bishops of the Catholic Church were established there, they brought fine cooking art with them. Later, also the influence of Venice and the Austrian Habsburg Empire came.
Trentino subregion produces various types of sausages, polyps, yogurt, cheeses, potato cakes, funnel cakes, and freshwater fish. In the subregion of SÃÆ'¼dtirol (Alto Adige), since the majority of the population speaks German, strong Austrian and Slavic influence prevails. The most well known local products are traditional juniper-flavored ham which, like Speck Alto Adige PGI, is regulated by the European Union under the status of protected geographical indications (PGI). Goulash , knÃÆ'¶del , apple strudel, kaiserschmarrn , krapfen , rÃÆ'¶sti , spÃÆ'¤tzle and wheat bread is a regular dish, along with potatoes, dumplings, homemade sauerkraut , and lard. The region of Bolzano is also famous for its white wine MÃÆ'¼ller-Thurgau.
Tuscany
Simplicity is a center of Tuscan cuisine. Legum, bread, cheese, vegetables, mushrooms and fresh fruit are used. A good example is the ribollita, a famous Tuscan soup whose name literally means "reboiled". Like most Tuscan dishes, soups have farmers' origins.
It was originally made by reheating (ie reboiling) the remaining minestrone or vegetable soup from the previous day. There are many variations but the main ingredients always include leftover bread, cannellini beans and cheap vegetables such as carrots, cabbage, beans, silverbeet, cavolo nero (Tuscan kale), onions and olive oil.
The regional Tuscan paste known as pici resembles thick and graded spaghetti, and is often rolled by hand. White truffles from San Miniato appear in October and November. High quality beef, used for traditional Florentine steaks, comes from Chianina beef types from the Chiana Valley and Maremmana from Maremma.
Pigs are also produced. This area is famous for its rich play, especially wild boars, rabbits, fallow deer, roe deer and pheasants that are often used to prepare pappardelle dishes. Regional desserts include panforte (prepared with honey, fruits and nuts), ricciarelli (biscuits made using almond base with sugar, honey and egg white) and cavallucci (cakes made with almonds, candied fruit, coriander, flour, honey). Famous regional wines include Brunello di Montalcino, Carmignano, Chianti, Morellino di Scansano, Parrina, Sassicaia, Vernaccia di San Gimignano.
Umbria
Many Umbrian dishes are prepared by boiling or roasting with local olive oil and spices. Veggie dishes are popular in spring and summer, while fall and winter sees meat from hunting and black truffles from Norcia. Meat dishes include traditional wild boar sausages, pheasants, geese, pigeons, frogs, slugs. Castelluccio is known for its lentils, Spoleto and Monteleone are known for being spelled. Freshwater fish including lasca, trout, freshwater bargaining, grayling, eels, barbells, milkfish, and salam. Orvieto and Sagrantino di Montefalco are an important regional wine.
Valle d'Aosta
In Aosta Valley, bread-thick soup is customary as well as fondue cheese, chestnuts, potatoes, rice. Polenta is a staple meal along with wheat bread, bacon, Motsetta (dried chamois meat) and game from mountains and forests. Butter and cream are important in boiled, baked, and boiled dishes. Typical regional products include Fontina cheese, VallÃÆ'Â © e d'Aoste Lard d'Arnad, red wine, and alcoholic beverages GÃÆ'Â © nÃÆ'Â © pi Artemisia. Veneto
Venice and many of the surrounding parts of Veneto are known for its risotto, dishes whose ingredients can vary greatly in different areas, such as fish and seafood being added closer to shore and pumpkin, asparagus, radicchio and frog legs appearing farther from Adriatic. Made from finely ground cornmeal, polenta is a traditional rural food such as Veneto and most of Northern Italy. This may find its way into stirred dishes and grilled dishes and can be served with a variety of cheeses, fish corks or meat dishes.
Some of the polenta dishes include porcini, rapini, or other vegetables or meats, such as little bird-song in the case of Venetian and Lombard dishes of polenta e osei, or sausage. In some areas Veneto can also be made from certain kinds of corn flour, named biancoperla , so the color of white and not yellow polenta (so-called polenta bianca ).
Nuts, peas and other legumes are seen in these areas with pasta e fagioli (peanuts and pasta) and e grain (rice and peas). Veneto serves heavier dishes with exotic flavor and sauce. Materials such as anchovies or simple marbles are also found here.
Fewer fish and more meat eaten away from the beach. Other typical products are sausages such as Soppressa Vicentina, garlic salami, Piave cheese, and Asiago cheese. High-quality vegetables are appreciated, such as the red radicchio from Treviso and white asparagus from Bassano del Grappa. Probably the most popular dish in Venice is fegato alla veneziana , a thinly cut veal with onion stir.
Squid and squid are common ingredients, such as squid ink, called nero in seppia . Regional desserts include tiramisu (made from biscuits dipped in coffee, coated with a mixture of egg yolks and mascarpone , and seasoned with liquor and chocolate), baicoli (biscuits made with butter and vanilla) and nougat.
Veneto's most famous wines include Bardolino wines, Prosecco, Soave, Amarone and Valpolicella DOC.
Feeding structure
Traditionally, food in Italy usually contains four or five courses. Especially on weekends, food is often seen as a time to spend with family and friends rather than for sustenance; thus, food tends to be longer than in other cultures. During holidays like Christmas and New Year's Eve, parties can take hours.
Today, traditional Italian menus are kept primarily for special occasions (such as weddings) while the daily menu includes only the first and/or second courses, side dishes, and coffee. One important aspect of Italian food is that primitive or first dishes are usually more meaty dishes such as risotto or pasta. Italian cuisine also includes a single course (an all-in-one course), providing carbohydrates and protein at the same time (eg pasta and beans).
Food company
Each type of establishment has an established role and is traditionally attached to it.
- Food company
Drink
Coffee
Italian-style coffee ( caffÃÆ'¨ ), also known as espresso, is made from a mixture of coffee beans. Medium to medium roasted espresso beans in the north, and darker as you move south.
A common misconception is that espresso has more caffeine than other coffees; actually the opposite is true. The longer roasting period extracts more caffeine. The modern espresso machine, invented in 1937 by Achille Gaggia, uses pumps and pressure systems with water heated to 90 to 95 ° C (194 to 203 ° F) and is forced at high pressure through a few grams of fine ground coffee in 25-30 seconds, producing about 25 milliliters (0.85 fl oz, two tablespoons) of liquid.
Home coffee makers are simpler but work under the same principle. La Napoletana is a four-part stove unit with land placed in a filter; The kettle part is filled with water and once it boils, the unit is reversed to drip through the field. The Moka per il caffÃÆ'¨ is a three-part cooker unit placed on a stove with a loose bottom in a sieve; water rises from the vapor pressure and is forced through the court to the top. In both cases, water passes only once.
Espresso is usually served in a demitas cup. CaffÃÆ'¨ macchiato comes with a little steamed or foam milk; ristretto made with less water, and stronger; cappuccino mixed or on top with steamed milk, mostly frothy. Generally considered a morning drink, and usually not taken after a meal; caffelatte is similar to espresso and steamed milk, similar to cafà © Ã… © au lait, and is usually served in large cups. Latte macchiato (milk labeled) is a glass of warm milk with little coffee and caffÃÆ'¨ corretto "corrected" with a few drops of alcoholic drinks like grappa or brandy.
Bicerin is also an Italian coffee, from Turin. It is a mixture of traditional cappuccino and hot chocolate, as it consists of a mixture of coffee and chocolate, and with a little extra milk. Pretty thick, and often whipped cream/foam with chocolate powder and sugar added on it.
Alcoholic drinks
Wine
Italy produces the largest amount of wine in the world and is the largest wine exporter and consumer. Only about a quarter of this wine is put into a bottle for individual sales. Two-thirds are bulk wine used for mixing in France and Germany. The wine that is refined to be a spirits in Italy exceeds the production of wine throughout the New World. There are twenty separate wine regions.
The vineyards that produce great wines try to eliminate the old image of wine jug that is often associated with Italian wine. To promote this, the Italian government passed the laws of Denominazione in origine controllata (DOC) in 1963 to regulate the place of origin, quality, method of production and type of wine. The designation of Indicazione Geografica Tipica (IGT) is a less strict designation to help grape-makers graduate to DOC level. In 1980, the government created Denominazione in the origine controllata e garantita (DOCG), provided only for the best wine.
In Italy wine is generally consumed (along with water) in food, which is rarely served without it, though it is very unusual for food to be served with other beverages, alcohol or otherwise.
Beer
Italy has different kinds of beer, which is usually a pale beer. Beer is not as popular and widespread as wine (though this is changing, and beer is becoming more and more popular), and beer consumption is average in Italy for less than in some other neighboring European countries, such as Britain, Germany and Austria. Among many popular brands, the most famous Italian factory is Peroni and Moretti. Beer in Italy is often drunk in the pizzerias, and South Tyrol (the German-speaking region) is the area where beer is made and consumed the most.
More
There are also some other popular alcoholic beverages in Italy. Limoncello, the traditional lemon liqueur from Sicily and Southern Italy (Sorrento, Amalfi and the Bay of Naples) in general, is one of the most common. Made from lemon, this is a very strong drink that is usually consumed in very small proportions, in small cups or cups.
Amaro Sicilianos is a common Sicilian digestif, made with spices, usually taken after a large meal. Mirto, herbal distillate made from berries (red mirto) and leaves (mirto white) from myrtle shrubs, popular in Sardinia and other regions. Another famous digestion is Amaro Lucano from Basilicata.
Grappa is an alcoholic beverage typical of northern Italy, commonly associated with the Alpine culture and the Po Valley. The most famous Grappa is distilled in Friuli-Venezia Giulia, Veneto, Piedmont and Trentino. The three most famous and recognizable Italian aperitives are Martini, Vermouth, and Campari. The sparkling beverage that became popular internationally as a substitute for cheaper French champagne was prosecco, from the Veneto region.
Desserts
From an Italian perspective, cakes and sweets fall into the same candy category. Traditional sweets include candied fruits, torrone, and bean brittles, all of which are still popular in the modern era. In medieval times, northern Italy became very famous for its rigid fruit qualities (similar to lettuce or preserves, except stiff enough to be shaped into shapes) that "Paste Genoa" became a common name for high-quality fruits.
The silver-coated Almond dragmond, called confetti, was thrown at the wedding. Ideas including romantic notes with candy may begin with Italian drag, no later than the early 19th century, and brought with a record of multilingual love that belongs to Italy's most famous chocolate box, Baci by Perugina in Milan. The most significant chocolate style is the combination of hazelnuts and milk chocolate, which are featured in gianduja pastas such as Nutella, made by Ferrero SpA in Alba, Piedmont, and Baci Perugnia and many other chocolate candies.
Holidays
Each region has its own holiday recipe. During La Festa at San Giuseppe (St. Joseph's Day) on March 19, the Sicians thanked St. Joseph to prevent famine during the Middle Ages. Fava beans save the population from starvation, and are a traditional part of the altar and St. Joseph's Day. Other customs of celebrating this festival include wearing red clothing, eating Sicilian pastries known as zeppole and feeding the poor.
On Easter Sunday, sheep are served throughout Italy. The typical Easter Sunday breakfasts in Umbria and Tuscany include salami, boiled eggs, wine, Easter Cakes, and pizzas. The common cake for Easter Day is Colomba Pasquale (literally, Easter dove), which is often only known as the "Italian Easter cake" abroad. It should represent a dove, and topped with almond and pearl sugar.
On Christmas Eve, a quick symbolic is observed with cena di magro ("light dinner"), meatless food. The typical Christmas season cakes are panettone and pandoro.
Abroad
Africa
Since some Italian colonies were established in Africa, mainly in Ethiopia, Eritrea, Libya and Somalia (except the northern part, which is under British rule), there is considerable Italian influence on the cuisine of these countries.
Libya
The Italian heritage of the days when Libya was attacked by Italy can be seen in the popularity of the pasta on its menu, especially Sharba, the highly spiced Libyan soup. Bazin, a local specialty, is a hard paste, made of barley, salt and water, and one of the most popular foods in Libyan cuisine is Batata mubatana (stuffed with potatoes). It consisted of chunks of fried potatoes stuffed with minced meat seasoned and covered with eggs and bread crumbs.
South Africa
All the big and small towns in South Africa have many Italians. There is an "Italian Club" in all the major cities and they have a significant influence on the cuisine of this country. Italian food, such as ham and cheese, is imported and some are locally made, and each city has a restaurant or two popular Italian restaurants, as well as Pizzerias. Pasta is popular and eaten more by South Africans. Good quality olive oil production is on the rise in South Africa, especially in the drier southwest where Mediterranean rainfall patterns are present. Some oils have even won international awards.
Europe
French
In France, cuisine from Corsica has much in common with Italian cuisine, since the island dates from the early Middle Ages until the first 1768 of Pisan and later the possession of Genoa. This is above all relevant to the first course and by charcuterie .
United Kingdom
Pasta and pasta dishes such as spaghetti bolognese and lasagne with bolognese ragÃÆ'¹ and Báchamel sauce are the most popular forms of Italian food in the UK, most notably, English cuisine.
Slovenia
Italian cuisine has a strong influence on Slovenian cuisine. For centuries, northeastern Italy and western Slovenia have become part of the same cultural-historical and geographical space. Between 1918 and 1945, western Slovenia (Slovenia Littoral and part of Inner Carniola) were part of Italy. In addition, an Italian autochthonous minority lives in Istria Slovenia.
It is for this reason that Italian dishes have penetrated local Slovenian cuisine. In addition, there are many typical dishes shared between Slovenian cuisine and cuisine from the neighboring Italian region of Friuli Venezia Giulia: these include Friuli bean rolls (known as guban ' gubana ca or < i> potica in Slovenia) and stew jota .
Among the Slovenian dishes that come directly from Italian cuisine, gnocchi and several types of pasta are very popular, as well as dishes such as minestrone (known as tra mine in Slovenian) or frittata (known as frtalja in Slovenian).
Prosciutto (pr? Ut in Slovenian) and polenta are also popular.
North and Central America
Canada Canada and USA
Most Italian-American cuisine is based on those found in Campania and Sicily, which are highly Americanized to reflect the ingredients and conditions found in the United States. Most of the pizzas eaten worldwide come from the Neapolitan style, if somewhat thicker and usually with more toppings in terms of quantity.
Mexico
Across the country "torta de milanesa" is a common good offered in food carts and stalls. This is a sandwich made from locally baked bread and contains pieces of pork or breaded beef. "Pescado Veracruzano" is a dish that comes from the port city of Veracruz and features fresh fish fillets (usually Red Snapper Bay) covered in typical Mediterranean sauce containing boiled tomatoes, garlic, green olives and capers. Also, "espagueti" (spaghetti) and other pastas are popular in soups.
South America
ArgentinaDue to immense Italian immigration to Argentina, Italian food and beverages are highly featured in Argentinian cuisine. An example is milanesa (This name is derived from the original cotoletta alla milanese from Milan, Italy) or sliced ​​bread. Pizza (locally spoken pisa or pita ), for example, has been fully incorporated and in Argentine form more Italian calzones than any Italian ancestor did. There are several other Italian-Argentinean dishes, such as Sorrentinos and Argentinian gnocchi. Brazil
Popular Italian cuisine in Brazil, due to immense immigration there in the late 1800s and early 1900s. Due to the enormous Italian community, SÃÆ' Â £ o Paulo is the place where this cuisine is most appreciated. Several types of pasta and meat, including steak milanesa, have entered the home kitchen and everyday walks and fancy restaurants. The city has also developed a variety of pizzas, different from the Neapolitan and American varieties, and is very popular on weekends. In Rio de Janeiro, Italian cuisine is also popular, and pizza has grown as a typical counter-snack.
Venezuela
There is considerable Italian influence in Venezuelan cuisine. Pan chabata, or Venezuelan ciabatta, Panic Siciliano, Sicilian bread, Cannoli siciliano, Sicilian cannoli, and chinotto drinks are examples of Italian influence. in Venezuelan food and drink.
See also
Note
References
- Capatti, Alberto and Montanari, Massimo. Italian Cuisine: Cultural History . New York: Columbia University Press, 2003. ISBNÃ, 0-231-12232-2.
- Del Conte, Anna. Italian Quick Gastronomy . USA: Barnes and Noble Books, 2004. ISBNÃ, 1-86205-662-5.
- Dickie, John, Delizia! The Epic History of Italians and Their Food (New York, 2008).
- Evans, Matthew; Cossi, Gabriella; D'Onghia, Peter, Italian Food World . CA: Lonely Planet Publications Pty. Ltd., 2000. ISBNÃ, 1-86450-022-0.
- Faccioli, Emilio. L'Arte della Cucina in Italy . Milano: Einaudi, 1987 (in Italian).
- Hazan, Marcella,
, Alfred A. Knopf (October 27, 1992), hard cover, 704 pages, ISBN 978-0394584041. - Koplan, Steven; Smith, Brian H.; Weiss, Michael A.; Exploring Wine , New York: Van Nostrand Reinhold, 1996. ISBNÃ, 0-471-35295-0.
- Piras, Claudia and Medagliani, Eugenio. Culinaria Italy . Cologne: KÃÆ'¶nemann Verlagsgesellschaft mbh, 2000. ISBNÃ, 3-8290-2901-2.
Further reading
- Riley, Gillian (2007). The Oxford Companion to Italian Food . Oxford University Press. ISBN: 978-0-19-860617-8.
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The Italian Academy of Cuisine (Accademia Italiana della Cucina) (2009). La Cucina: Italian Regional Cuisine . Trans. Jay Hyams. New York: Rizzoli. ISBN 978-0-8478-3147-0. OCLCÃ, 303040489.
External links
- Italian Food - The World's Most Affluent Food. Thrillist
Source of the article : Wikipedia
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