Italian cuisine

One of the most famous and interesting cuisines of the world By Tanmay yenge

INTRODUCTION Many people in the past 3000 years have occupied Italian

Territory and most of them contributed there on tradition The Romans politically controlled the territory about2000 years

ago Integrated Greek Civilization and created an empire that laid the

foundation of western civilization They import all kinds of food from all over the world . They import

meat , wine ,variety of spices from as far as china The cities and regions were developed faster than the other

European towns.

HISTORYthe main characteristic of Italian cuisine is extreme simplicity with many dishes having only 4 to 8 ingredients ingredients and dishes are vary by region to regioncheeses and coffee, spaghetti ,expresso has become important in Italian cuisine wines are major part of the cuisine The cooking styles and ingredients also vary from area to area.The cuisine of Italy has also been influenced with the changes that have taken place in the world through the passage of time.Today the Italian cuisine features meals that retain the pre Roman era taste along with others that are strikingly different to the traditional cuisine of Italy.

THE EARLY ORIGINS

Tracing down the culinary history of Italy we find that it started to make its mark during the Roman Empire movement more than 2000 years agoThe Italians even have a cookbook dating back to the first century B.C which shows how important a place food had in societyThe structure of Italy as a country underwent a huge change after the fall of the Roman Empire. This era was the time when the cuisine of Italy started developing its diversity that we find in it today. Each region developed its own distinctive style of cooking and a formalized menu based on the local ingredients and the lifestyle of the people living there. Italy was now a body of individually governed states that had separate and distinctive identities and hence developed their own tradition.

GASTRONOMIC MAP

SOME NATONAL FEATHRES

Italian cuisine is extremely varied (with culinary influences from Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations)

Each area has its own proud specialties, primarily at regional level, but also even at provincial level

The high priority placed on the using of fresh and seasonal produce distinguishes the cuisine of Italy from the imitations available in most other countries

20 regions- 20 regional differences NORTHERN ITALY PIEMONTE

LOMBRDY

EMILIA-ROMAGNA

CENTRAL ITALY LIGURIA TOSCANO LATIUM

SOUTHERN ITALY CAMPANIA

BASILICATA

CALABRIA

NORTHERN ITALY

Piedmont and Lombardy each grow their own different kinds of rice, which are used to make risotto

Emilia-Romagna is known for lasagna and tortellini (stuffed pasta), mortadella, prosciutto, and parmigiano

The North of Italy is the home of polenta

INGREDIENTS

Valle d’ Aosta Butter, cow’s milk cheese, cream, gnocchi, freshwater fish, boiled meats.

Piemonte Butter, gnocchi, pasta, porcini mushrooms, white truffles, freshwater fish boiled.

Lombardy Butter, Cow Milk Cheese, beef, rich, saffron, corn, risotto, apples.

DISHES INGREDENTS

LIGURIA Olive Oil, Seafood, Fish, Herbs, wine, pesto, dried pasta

TOSCANO Olive Oil, sheep milk cheese, seafood, unsalted bread, walnuts, wheat, white beans.

UMBRIA Olive Oil, Mushroom, unsalted bread, pork, beef, lamb; spit roasting.

DISHES INGREDIENTS

CAMPANIA Olive Oil, Citrus, Pizza, tomatoes, dried pasta, sheep milk cheese.

BASILICATA Olive Oil, sheep milk cheese, dried pasta, pork, sausage.

CALABRIA Olive Oil, tomatoes, eggplant, pork, goat, lamb, or freshwater fish.

Northern versus Southern Italian cooking

Northen Italy more butter and

creams polenta, mascarpone,

grana padano, and parmigiano cheeses, risotto, lasagna and fresh egg pasta

Southern Italy more tomato and

olive oil mozzarella,

caciocavallo, and pecorino cheeses, olive oil, and dried pasta

Traditional menu structure antipasto :- hot or cold appetizers primo :- first course (usually consists of a hot dish like

pasta, risotto, gnocchi, polenta or soup.) secondo :- second course (usually fish or meat.) contorno :- side dish may consist of a salad or

vegetables. A traditional menu features salad after the main course.

Dolce :- dessert caffè :- coffee (mainly espresso.) digestivo :- which is liquors/liqueurs (grappa, amaro,

limoncello) sometimes referred to as ammazza caffè (Coffee killer)

Some intresting facts

The Signature pizza pie( La margherita ) is named after the Queen Margherita because it was her favourite dish.

Italians eat on average half a pound of bread- daily. The estimated annual pasta consumption is Italy is 30 kilos

or 70 pounds per person.  Tomatoes are not native to Italy- they were brought over

from the Am The original name for 'spaghetti' was 'maccheroni.'  The word

'spaghetti' actually means 'strings. Pasta is the most important food in Italy.  It means 'paste'

because it is a paste of water, flour and sometimes egg. Before eating a meal, Italians say to each other 

'Buon appetito!'

Artichoke

Olive

Sundried tomato

Pesto sauce

Olive oil

Hot pepper

Oregano

Rosemary

Panzella

MUSHROOM RISSOTO

LASAGNA

PANNACOTTA

BRUSCHETTA

FOCACCIA BREAD

Pasta carbonara

That’s all...

Thank you for your attention!

Hope you would like Italian cuisine after watching this .