Italian cuisine
Encyclopedia
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan
, ancient Greek, ancient Roman, Byzantine
, Jewish
and Arab cuisine
s. Significant changes occurred with the discovery of the New World
with the introduction of items such as potato
es, tomato
es, bell pepper
s and maize
, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.
The main characteristics of Italian cuisine is its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Dishes and recipes are often the creation of grandmothers rather than of chefs, and this makes many recipes ideally suited for home cooking. This is one of the main reasons behind the ever increasing popularity of this cuisine, as cooking magazine in foreign countries popularize Italian recipes targeted at the home cook. Ingredients and dishes vary by region
. Many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine
are a major part of the cuisine, with many variations and Denominazione di origine controllata
(DOC) (regulated appellation) laws. Coffee
, specifically espresso
, has become important in Italian cuisine.
named Archestratus
from Syracuse
in the 4th century BCE. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He said that flavors should not be masked by spice
s, herb
s or other seasonings. He placed importance on simple preparation of fish
. This style seemed to be forgotten during the 1st century CE when De re coquinaria was published with 470 recipes calling for heavy use of spices and herbs. The Romans employed Greek bakers to produce bread
s and imported cheeses from Sicily as the Sicilians had a reputation as the best cheese makers
. The Romans reared goat
s for butcher
ing, and grew artichoke
s and leek
s.
and Athens
, a cuisine developed in Sicily that some consider the first real Italian cuisine. Arab
s invaded Sicily in the 9th century. The Arab
s introduced spinach
, almond
s, rice
and perhaps spaghetti
. During the 12th century, a Norman
king surveyed Sicily and saw people making long strings made from flour and water called atriya, which eventually became trii, a term still used for spaghetti in southern Italy. Normans also introduced casseroles, salt cod (baccalà) and stockfish
which remain popular.
Food preservation
was either chemical or physical, as refrigeration did not exist. Meats and fish would be smoked, dried or kept on ice. Brine
and salt
were used to pickle
items such as herring
, and to cure pork
. Root vegetable
s were preserved in brine after they had been parboiled. Other means of preservation included oil
, vinegar
or immersing meat in congealed, rendered fat. For preserving fruits, liquor, honey and sugar were used.
The northern Italian regions show a mix of Germanic
and Roman culture
while the south reflects Arab influence, as much Mediterranean cuisine
was spread by Arab trade. The oldest Italian book on cuisine is the 13th century Liber de coquina written in Naples
. Dishes include "Roman-style" cabbage
(ad usum romanorum), ad usum campanie which were "small leaves" prepared in the "Campanian manner", a bean dish from the Marca di Trevisio, a torta, compositum londardicum which are similar to dishes prepared today. Two other books from the 14th century include recipes for Roman pastello, Lavagna pie, and call for the use of salt
from Sardinia
or Chioggia
.
In the 15th century, Maestro Martino was chef to the Patriarch of Aquileia
at the Vatican
. His Libro de arte coquinaria describes a more refined and elegant cuisine. His book contains a recipe for Maccaroni Siciliani, made by wrapping dough around a thin iron rod to dry in the sun. The macaroni was cooked in capon
stock flavored with saffron
, showing Arab influence. Of particular note is Martino's avoidance of excessive spices in favor of fresh herbs. The Roman recipes include coppiette and cabbage dishes. His Florentine dishes include eggs with Bolognese torta, Sienese torta and Genoese
recipes such as piperata, macaroni, squash, mushroom
s, and spinach
pie with onion
s.
Martino's text was included 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's "Libro" in regional context, writing about perch
from Lake Maggiore
, sardine
s from Lake Garda
, grayling
from Adda
, hens from Padua
, olive
s from Bologna
and Piceno
, turbot
from Ravenna
, rudd
from Lake Trasimeno
, carrot
s from Viterbo
, bass
from the Tiber
, roviglioni and shad
from Lake Albano, snail
s from Rieti
, fig
s from Tuscolo, grape
s from Narni
, oil
from Cassino
, orange
s from Naples
and eels
from Campania
. Grains from Lombardy
and Campania are mentioned as is honey
from Sicily and Taranto. Wine
from the Ligurian coast, Greco
from Tuscany and San Severino
and Trebbiano
from Tuscany and Piceno
are also in the book.
, published Banchetti Composizioni di Vivande in 1549. Messisbugo gives recipes for pies and tarts (containing 124 recipes with various fillings). The work emphasizes the use of Eastern spices and sugar.
In 1570, Bartolomeo Scappi
, personal chef to Pope Pius V
, wrote his Opera in five volumes, giving a comprehensive view of Italian cooking of that period. It contains over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils. This book differs from most books written for the royal courts in its preference for domestic animals and courtyard birds rather than game. Recipes include lesser cuts of meats such as tongue, head and shoulder. The third volume has recipes for fish in Lent
. These fish recipes are simple, including poaching
, broiling, grilling
and frying after marination. Particular attention is given to seasons and places where fish should be caught. The final volume includes pies, tarts, fritters and a recipe for a sweet Neapolitan pizza
(not the current savory version, as tomatoes had not been introduced to Italy. However, such items from the New World as corn
(maize) and turkey
are included.
In the first decade of the 17th century, Giangiacomo Castelvetro wrote Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti (A Brief Account of All Vegetables, Herbs and Fruit), translated into English by Gillian Riley. Originally from Modena
, Castelvetro moved to England because he was a Protestant. The book has a list of Italian vegetables and fruits and their preparation. He featured vegetables as a central part of the meal, not just accompaniments. He favored simmering vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, lemon juice
or verjus or orange juice. He also suggests roasting vegetables wrapped in damp paper over charcoal or embers with a drizzle of olive oil. Castelvetro's book is separated into seasons with hop shoots in the spring and truffles in the winter, detailing the use of pigs in the search for truffles.
In 1662, Bartolomeo Stefani, chef to the Duchy of Mantua
, published L'Arte di Ben Cucinare. He was the first to offer a section on vitto ordinario ("ordinary food"). The book described a banquet given by Duke Charles
for Queen Christina of Sweden
, with details of the food and table settings for each guest, including a knife, fork, spoon, glass, a plate (instead of the bowls more often used) and a napkin. Other books from this time, such as Galatheo by Giovanni della Casa
, tell how scalci ("waiters") should 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 diners. The book also told diners not to use their fingers while eating and not to wipe sweat with their napkin.
At the beginning of the 18th century, Italian culinary books began to emphasize the regionalism of Italian cuisine rather than French cuisine
. Books written then were no longer addressed to professional chefs but to bourgeois housewives. Periodicals in booklet form such as La cuoca cremonese ("The Cook of Cremona") in 1794 give a sequence of ingredients according to season along with chapters on meat, fish and vegetables. As the century progressed these books increased in size, popularity and frequency.
In the 18th century, medical texts warned peasants against eating refined foods as it was believed that these were poor for their digestion and their bodies required heavy meals. It was believed by some that peasants ate poorly because they preferred eating poorly. However, many peasants had to eat rotten food and moldy bread because that was all they could afford.
In 1779, Antonio Nebbia from Macerata
in the Marche
region, wrote Il Cuoco Maceratese ("The Cook of Macerata"). Nebbia addressed the importance of local vegetables and pasta
, rice and gnocchi
. For stock, he preferred vegetables and chicken over meat. In 1773, the Neopolitan Vincenzo Corrado's Il Cuoco Galante ("The Courteous Cook") gave particular emphasis to Vitto Pitagorico (vegetarian food). "Pitagoric food consists of fresh herbs, roots, flowers, fruits, seeds and all that is produced in the earth for our nourishment. It is so called because Pythagoras
, as is well known, only used such produce. There is no doubt that this kind of food appears to be more natural to man, and the use of meat is noxious." This book was the first to give the tomato a central role with thirteen recipes. Zuppa alli Pomidoro in Corrado's book is a dish similar to today's Tuscan Pappa al Pomodoro. Corrado's 1798 edition introduced a "Treatise on the Potato" after the French Antoine-Augustin Parmentier
's successful promotion of it. In 1790, Francesco Leonardi
in his book L'Apicio moderno ("Modern Apicius
") sketches a history of the Italian Cuisine from the Roman Age and gives as first a recipe of a tomato based sauce.
In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel
, wrote A Treatise of Modern Cookery and Patisserie with recipes "suitable for a modest household." Many of his recipes are for regional dishes from Turin including twelve for potatoes such as Genoese Cappon Magro. In 1829, Il Nuovo Cuoco Milanese Economico by Giovanni Felice Luraschi features Milan
ese dishes such as Kidney with Anchovies and Lemon and Gnocchi alla Romana. Gian Battista and Giovanni Ratto's La Cucina Genovese in 1871 addressed the cuisine of Liguria
. This book contained the first recipe for pesto
. La Cucina Teorico-Pratica written by Ippolito Cavalcanti has the first recipe for pasta with tomatoes. La scienza in cucina e l'arte di mangiare bene ("The Science of Cooking and the Art of Eating Well"), by Pellegrino Artusi
, first published in 1891, is widely regarded as the canon of classic modern Italian cuisine, and it is still in print. Its recipes come mainly from Romagna and Tuscany, where he lived.
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà
), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients. Northern Italy
has fewer traditionally tomato-based pasta sauces (though tomatoes are still used in recipes) including pesto
and ragù alla bolognese. Ligurian ingredients are quite different, and 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
), different sorts of salami
, truffles, grana
, Parmigiano-Reggiano, and tomatoes (Bolognese sauce
or ragù
). Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat (except for horse meat), fish, and pecorino cheese. Finally, in Southern Italy, tomatoes – fresh or cooked into tomato sauce – peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths and shapes. Distinguished on shapes they are named — penne, maccheroni, spaghetti, linguine, fusilli, lasagne and many more varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi
(made with potatoes) and noodles like spätzle
, are sometimes considered pasta. They are both traditional in parts of Italy.
Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) 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 traditionally prefer the fresh egg variety. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used.
Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri
, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become increasingly popular because of its health benefits over pasta made from bleached flour.
Friuli-Venezia Giulia
conserved, in its cuisine, the historical links with Austria-Hungary
. Carnia
subregion, in the western part of Friuli, is known for its traditional San Daniele del Friuli
ham
, Montasio cheese
, Frico cheese
. Other typical dishes are pitina
(meatballs made of smoked meats), game, and various types of gnocchi
and polenta
. The majority of the eastern regional dishes are heavily influenced by Austrian, Hungarian, Slovene and Croatian cuisines: typical dishes include Istrian Stew
(soup of beans, sauerkraut, potatoes, bacon and spare ribs), Vienna sausages, goulash
, ćevapi, apple strudel, gugelhupf
. Pork can be spicy and is often prepared over an open hearth called a fogolar. Collio Goriziano
, Friuli Isonzo, Colli Orientali del Friuli
and Ramandolo
are well-known DOC
regional wines.
Venice
and many surrounding parts of Veneto are known for risotto
, a dish whose ingredients can highly vary upon different areas, as fish and seafood being added closer to the coast and pumpkin
, asparagus
, radicchio
and frogs' legs appearing further away from the Adriatic. Made from finely ground maize meal, polenta
is a traditional, rural food typical of Veneto and most of Northern Italy
. It may find its way into stirred dishes and baked dishes and can be served with various cheese, stockfish or meat dishes: some polenta dishes includes porcini
, rapini
, or other vegetables or meats, such as small song-birds in the case of the Venetian
and Lombard
dish polenta e osei, or sausage
s. In some areas of Veneto it can be also made of a particular variety of cornmeal, named biancoperla, so that the colour of polenta is white and not yellow (the so-called polenta bianca). Bean
s, pea
s and other legumes are seen in these areas with pasta e fagioli (beans and pasta) and risi e bisi (rice and peas
). Veneto features heavy dishes using exotic spices and sauces. Ingredients such as stockfish
or simple marinated anchovies are found here as well. Less fish and more meat is eaten away from the coast. Other typical products are sausages such as Soppressa Vicentina
, garlic salami and Asiago cheese
. High quality vegetables are prized, such as red radicchio
from Treviso
and white asparagus from Bassano del Grappa
. Perhaps the most popular dish of Venice
is fegato alla veneziana
, thinly-sliced veal liver sauteed with onions. Squid
and cuttlefish
are common ingredients, as is squid ink, called nero di seppia. Regional desserts include tiramisu
(made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone
, and flavored with liquor and cocoa), baicoli
(biscuits made with butter and vanilla) and nougat
.
The most celebrated Veneto wines include Bardolino
, Prosecco
, Soave
and Valpolicella
DOC
wines.
in the middle of the 16th century, the region was known for the simplicity of its peasant cuisine. When the prelates of the Catholic Church established there, they brought the art of fine cooking with them. Later, also influences from Venice and the Austrian Habsburg Empire came in. Trentino subregion produces various types of sausages, polenta, yogurt, cheese, potato cake, funnel cake and freshwater fish. In the South Tyrol
subregion, due to the German speaking majority population, strong Austrian and Slavic influences prevail. The most renowned local product is traditional speck
juniper-flavored ham which, as Speck Alto Adige PGI
, is regulated by the European Union
under the protected geographical indication (PGI) status. Goulash
, knödel
, apple strudel, kaiserschmarrn
, krapfen, rösti
, spätzle
and rye bread
are regular dishes, along with potatoes, dumpling, homemade sauerkraut
, and lard. The territory of Bolzano is also reputed for its Müller-Thurgau
white wines.
The regional cuisine of Lombardy
is heavily based upon ingredients like maize, rice, beef, pork, butter, and lard. Rice dishes are very popular in this region, often found in soups as well as risotto
. The best known version is risotto alla milanese, flavoured with saffron and typically served with many typical Milanese main courses, such as ossobuco alla milanese (cross-cut veal shanks braised with vegetables, white wine and broth) and cotoletta alla milanese
(a fried cutlet similar to Wiener schnitzel
, but cooked "bone-in"). Other regional specialities include cassoeula
(a typical winter dish prepared with cabbage and pork), Cremona
's Mostarda
(rich condiment made with candied fruit and a mustard flavoured syrup), Valtellina
's Bresaola
(air-dried salted beef) and Pizzoccheri
(a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour cooked along with greens, cubed potatoes and layered with pieces of Valtellina Casera cheese) and Mantua
's tortelli di zucca (ravioli
with pumpkin filling) accompanied by melted butter and followed by turkey
stuffed with chicken or other stewed meats. Regional cheeses include Robiola
, Crescenza, Taleggio, Gorgonzola and Grana Padano (the plains of central and southern Lombardy allow intensive cattle-raising). Polenta
is generally common across the region. Regional desserts include the famous panettone
Christmas cake (sweet bread with candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked).
Bread thickened soup
s are customary as well as cheese
fondue
, chestnuts, potatoes, rice. Polenta is a staple along with rye bread
, smoked bacon
and game from the mountains and forests. Butter and cream are important in stewed, roasted and braised dishes. Typical regional products include Fontina
cheese, Vallée d'Aoste Lard d'Arnad and Génépi
Artemisia-based liqueur.
Nestled between the Alps and the Po valley, with a large number of different ecosystems, this region offers the most refined and varied cuisine of the Italian peninsula. Point of union of traditional Italian and French cuisine, Piedmont
is the Italian region with the largest number of cheeses Protected Geographical Status
and wines Denominazione di origine controllata
. It is also the region where both Slow Food
association and the most prestigious school of Italian cooking, the University of Gastronomic Sciences
, were founded.
Piedmont
is a region where gathering nuts, funghi, cardoon
s and hunting
and fishing
takes place. Truffles, garlic, seasonal vegetables, cheese and rice are all used. Wines from the Nebbiolo grape such as Barolo
and Barbaresco
are produced as well as wines from the Barbera
grape, fine sparkling wine
s, and the sweet, lightly sparkling, Moscato d'Asti
. The region is also famous for its Vermouth
and Ratafia
production. Castelmagno
is a prized cheese of the region. Piedmont is also famous for the quality of its Carrù
beef, hence the tradition of eating raw meat seasoned with garlic oil, lemon and salt, the famous Brasato al vino, wine stew made from marinated beef, and boiled beef served with various sauces. The most typical of the Piedmont tradition are its traditional agnolotti
(pasta folded over with a roast beef meat and vegetable stuffing), taglierini
(thinner version of tagliatelle), bagna cauda
(sauce of garlic, anchovies, olive oil and butter) and bicerin
(hot drink made of coffee, chocolate and whole milk). Finally Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella
, gianduiotto
and marron glacé that are famous worldwide.
Herbs and vegetables (as well as seafood) find their way into the cuisine. Savory
pies are popular, mixing greens and artichoke
s along with cheeses, milk curds and eggs. Onion
s and olive oil
are used. Because of a lack of land suitable for wheat, the Ligurians use chick-peas in farinata
and polenta-like panissa. The former is served plain or topped with onions, artichokes, sausage, cheese or young anchovies. Hilly districts use chestnuts as a source of carbohydrates. Ligurian pastas include corzetti from the Polcevera valley, pansoti, a triangular shaped ravioli filled with vegetables, piccagge, pasta ribbons made with a small amount of egg and served with artichoke sauce or pesto
sauce, trenette
, made from whole wheat flour
cut into long strips and served with pesto, boiled beans and potatoes, and trofie, a Ligurian gnocchi
made from whole grain flour and boiled potatoes, made into a spiral shape and often tossed in pesto. Many Ligurians emigrated to Argentina
in the late 19th and early 20th centuries, influencing the cuisine of this country (which otherwise dominated by meat and dairy produces which the narrow ligurian hinterland would have not allowed).
Emilia-Romagna
is known for its egg and filled pasta made with soft wheat flour. Bologna
is notable for pasta dishes like tortellini
, lasagne, gramigna and tagliatelle
which are found also in many other parts of the region in different declinations. Romagna
subregion is known as well for pasta dishes like cappelletti
, garganelli
, strozzapreti
, spoglia lorda and tortelli alla lastra. In Emilia
subregion, except Piacenza
which is heavily influenced by the cuisines of Lombardy
, rice is eaten to a lesser extent. Polenta
, a maize-based dish, is common both in Emilia and Romagna. The celebrated balsamic vinegar
is made only in the Emilian cities of Modena
and Reggio Emilia
, following legally binding traditional procedures. Parmigiano Reggiano
cheese is produced in Reggio Emilia, Parma, Modena and Bologna and is much used in cooking, whilst Grana Padano variety is produced in Piacenza. Although the Adriatic coast is a major fishing area (well-known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include: Parma's culatello and Felino salami
, Piacenza's pancetta
, coppa and salami, Bologna's mortadella
and salame rosa, Modena's zampone, cotechino
and cappello di prete and Ferrara
's salama da sugo. Piacenza and Ferrara are 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 pampepato (Christmas cake made with pepper, chocolate, spices, and almonds). An exhaustive list of the most important regional wines should include Sangiovese
, Lambrusco
, Cagnina di Romagna
, Colli Piacentini
, Trebbiano
.
Simplicity is central to the Tuscan
cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh fruit
are used. A good example would be ribollita
, a notable Tuscan soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (i.e. reboiling) the leftover minestrone
or vegetable soup from the previous day. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero (Tuscan kale), onion and olive oil. A regional Tuscan pasta known as pici
resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. White truffles from San Miniato
appear in October and November. High-quality beef, used for the traditional Florentine steak, come from the Chianina
cattle breed of the Chiana Valley and the Maremmana
from Maremma
. Pork is also produced. The region is well-known also for its rich game
, especially wild boars, hares, fallow deers, roe deers and pheasant that often are used to prepare pappardelle
dishes. Regional desserts include panforte
(prepared with honey, fruits and nuts), ricciarelli
(biscuits made using an almond base with sugar, honey and egg white), and cavallucci
(cookies made with almonds, candied fruits, coriander, flour, honey). Well-known regional wines include Brunello di Montalcino
, Carmignano, Chianti
, Morellino di Scansano
, Parrina
, Sassicaia
, Vernaccia di San Gimignano
.
Many Umbria
n dishes are prepared by boiling or roasting with local olive oil and herbs. Vegetable dishes are popular in the spring and summer, while fall and winter sees meat from hunting and black truffles from Norcia
. Meat dishes include the traditional wild boar sausages, pheasants, geese, pigeons, frogs, snails. Castelluccio is known for its lentils, Spoleto
and Monteleone are known for spelt. Freshwater fish
include lasca
, trout
, freshwater perch
, grayling
, eel
, barbel, whitefish
, and tench
. Orvieto and Sagrantino di Montefalco
are important regional wines.
, fish and seafood are produced. Inland, wild and domestic pigs are used for sausages and ham
s. These hams are not thinly sliced, but cut into bite-sized chunks. Suckling pig
, chicken
and fish
are often stuffed before being roasted or placed on the spit. Ascoli, Marche southernmost province, is well-known for Olive all'ascolana, (stoned olives stuffed with several meats and parmesan, then fried).
(unsmoked bacon prepared with pig's jowl or cheeks) are often found in Lazio, such as pasta alla carbonara
, and pasta all'amatriciana
. Another pasta dish of the region is arrabbiata, with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes like the entrail-based rigatoni
with pajata sauce and coda alla vaccinara
. Iconic of Lazio are also cheese made from ewes'milk (Pecorino Romano
), porchetta
(savory, fatty, and moist boneless pork roast) and Frascati white wine. The influence of the ancient Jewish community can be noticed in the Roman cuisine's traditional carciofi alla giudia
.
. Chilies
(peperoncini) are typical of Abruzzo
, where they are called diavoletti ("little devils") for their spicy heat. Centerbe
("Hundred Herbs") is a strong (72% alcohol), spicy herbal liqueur drunk by the locals. Lamb is used with pasta. A dish from Pescara
is arrosticini
, little pieces of castrated lamb on a wooden stick and cooked on coals. The chitarra (literally "guitar") is a fine stringed tool that pasta dough is pressed through for cutting. The popularity of saffron, grown in the province of L'Aquila
, has waned in recent years. Montepulciano d'Abruzzo
is an important local red wine. The most famous dish of Molise
is cavatelli
, a long shaped, handmade maccheroni-type pasta made of flour, semolina and water, often served with meat sauce, broccoli or mushrooms.
Campania
extensively produces tomatoes, peppers, spring onions
, potatoes, artichokes, fennel, lemons and oranges which all take on the flavor of volcanic soil. The Gulf of Naples
offers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams and shellfish. Spaghetti alla puttanesca is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers and garlic. The region is well-known also for its mozzarella
production (especially from the milk of water buffalo) that's used in a variety of dishes, including parmigiana
(shallow fried eggplant slices layered with cheese and tomato sauce, then baked). Desserts include struffoli
(deep fried balls of dough) ricotta
-based pastiera
and sfogliatelle
, and rum-dipped babà
.
Originating in Neapolitan cuisine
, pizza
has become popular in many different parts of the world. Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce
, cheese
(usually mozzarella) and various toppings depending on the culture
. Since the original pizza, several other types of pizzas have evolved.
Since Naples was the capital of the Kingdom of Two Sicilies, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, like timballo and the sartù di riso, pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain poor but nutritionally healthy ingredients, like pasta with beans and other pasta dishes with vegetables.
Famous regional wines are Greco di Tufo
and Taurasi.
, chickpeas, lentils, beans and cheese (like the traditional caciocavallo
cheese). Apulia is also the largest producer of olive oil in Italy. The sea offers abundant fish and seafood that are extensively used in the regional cuisine, especially oysters, and mussels. Goat and lamb are occasionally used. The region is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette
-type pasta, often served with tomato sauce, potatoes, mussels or broccoli. Pasta with cherry tomatoes and arugula
is also popular. Regional desserts include zeppola, doughnuts usually topped with powdered sugar and filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture.
For Christmas, Pugliesi make a very traditional rose shape pastry called Cartellate. These are fried and dipped in Vin Cotto which is a reduction of wine or in some cases of fig juice.
's cuisine, often made into sausages or roasted on a spit. Mutton and lamb are also popular. Pasta sauces are generally based on meats or vegetables. Spicy peperoncini are much used. The bitter digestif Amaro Lucano is made here.
has been influenced by conquerors and visitors. The Arabs brought oranges, lemons, raisins, artichokes and egg plants. Cistercian monks introduced new agricultural practices
to the region along with dairy product
s. French rule under the House of Anjou
and Napoleon, along with Spanish influence, affected the language and culinary skills as seen in the naming of things such as cake, gatò, from the French gateau. Seafood includes swordfish
, shrimp
, lobster
, sea urchin
and squid
. Macaroni
-type pasta is widely used in regional dishes, often served with goat, beef or pork sauce and salty ricotta
. Main courses include Frìttuli
(prepared by boiling pork rind, meat and trimmings in pork fat), different varieties of spicy sausages (like Nduja
and Capicola
), goat and land snails. Melon
and watermelon
are traditionally served in a chilled fruit salad or wrapped in ham. Calabrian wine
s include Greco di Bianco, Bivongi, Cirò, Dominici, Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavigna, Verbicaro.
is said to have introduced wine to the region: a trace of historical influence from Ancient Greece
. The ancient Romans introduced lavish dishes based on goose
. The Byzantines
favored sweet and sour flavors and the Arabs brought, sugar
, citrus
, sweet melons, rice, saffron, nutmeg
, clove
, black pepper
, and cinnamon
. The Normans and Hohenstaufen
s had a fondness for meat dishes. The Spanish introduced items from the New World including chocolate, maize, turkey and tomatoes.
Much of the island's cuisine encourages the use of fresh vegetables such as eggplant, peppers
, and tomatoes, and fish such as tuna
, sea bream, sea bass
, cuttlefish
, and swordfish
. In Trapani
, in the extreme western corner of the island, North African
influences are clear in the use of various couscous
based dishes, usually combined with fish. Traditional specialties from Sicily include arancini
(a form of deep-fried rice croquette
s), pasta alla Norma
, caponata
, pani ca meusa, and a host of desserts and sweets such as cannoli
, granita
, and cassata
).
Typical of Sicily is Marsala, a red, fortified wine
similar to Port
and largely exported.
, scampi
, squid, tuna, sardines and other seafood figure prominently. Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are widely used in the regional cuisine. Sardinia have also many special types of bread, made dry, which keeps longer than high-moisture breads. Those are baked as well, including carasau
bread civraxiu, coccoi pinatus, a highly decorative bread and pistoccu made with flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic and a strong cheese.
Today, the traditional Italian menu is kept mainly for special events (such as weddings) while an everyday menu includes only the first and second course, the side dish
and coffee. A notable aspect of Italian meals is that the primo or first course, is usually a more filling dish such as risotto or pasta. Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).
Note: On restaurant menus, these terms may be referred to as Primi, Secondi, Contorni, and Digestivi.
Italian style coffee (caffè), also known as espresso
is made from a blend of coffee beans, often from Brazil
. Espresso beans are roasted medium to medium dark in the north, and gets darker moving south.
A common misconception is that espresso has more caffeine than other coffee but the opposite is true. The longer roasting period extracts more caffeine. The modern espresso machine
, invented in 1937 by Achille Gaggia, uses a pump and pressure system with water heated to 90 to 95 °C (194 to 203 F) and forced with high pressure through a few grams of finely ground coffee in 25–30 seconds, resulting in about 25 milliliters (0.85 fl oz
, two tablespoons) of liquid.
Home espresso makers are simpler but work under the same principle. La Napoletana is a four part stove-top unit with grounds loosely placed inside a filter, the kettle portion is filled with water and once boiling, the unit is inverted to drip through the grounds. The Moka per il caffè is a three part stove-top unit that is placed on the stove-top with loosely packed grounds in a strainer, the water rises from steam pressure, and is forced through the grounds into the top portion. It is unlike a percolator in that the brewed coffee is not re-circulated.
Espresso is usually served in a demitasse
cup. Caffè macchiato
is topped with a bit of steamed milk or foam; ristretto
is made with less water, and is stronger; cappuccino
is mixed or topped with steamed, mostly frothy, milk. It is generally considered a morning beverage; caffelatte is equal parts espresso and steamed milk, similar to café au lait
, and is typically served in a large cup. Latte macchiato
(spotted milk) is a glass of warm milk with a bit of coffee and Caffè corretto is "corrected" with a few drops of an alcoholic beverage.
The Bicerin
is also an Italian coffee, from Turin
. It is a mixture of cappucino and traditional hot chocolate
, as it consists of a mix of coffee and drinking chocolate, and with a small addition of milk. It is quite thick, and often whipped cream/foam with chocolate powder and sugar is added on top.
Italy produces the largest amount of wine in the world and is both the largest exporter and consumer of wine. Only about a quarter of this wine is put into bottles for individual sale. Two-thirds is bulk wine used for blending in France and Germany. The wine distilled into spirits in Italy exceeds the production of wine in the entirety of the New World
. There are twenty separate wine regions.
Those vineyards producing great wines are trying to do away with the old image of jug wines so often associated with Italian wine
. To promote this, the Italian government passed the Denominazione di origine controllata
(DOC) law in 1963 to regulate place of origin, quality, production method and type of grape. The designation Indicazione Geografica Tipica
(IGT) is a less restrictive designation to help a wine maker graduate to the DOC level. In 1980, the government created the Denominazione di origine controllata e garantita
(DOCG), reserved for only the best wines.
. Beer is not as popular and widespread as wine (even though this is changing, and beer is becoming more and more popular), and the average beer consumption in Italy is less than in some other neighbouring European nations, such as the United Kingdom, Germany and Austria. The most notable Italian breweries are Peroni
and Moretti
, even though there are several other popular ones. Beer in Italy is often drunk in pizzerias, and South Tyrol
(former part of Austria, country notable for its beer) is the area where beer is made and consumed the most.
, a traditional lemon liqueur from Sicily and Southern Italy (Sorrento
, Amalfi
and the Gulf of Naples
) in general, is one of the most common. Made out of lemon, it is extremely strong drink which is usually consumed in very small proportions, in small glasses or cups. Amaro Sicilianos
are common Sicilian digestifs made out of herbs which are usually drunk after heavy meals. Mirto, a herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush is popular in Sardinia and other regions. Grappa
instead is the typical alcoholic drink of northern Italy, general associated with the culture of the Alps
and of the Po Valley
. The most famous grappas are distilled in Friuli-Venezia Giulia
, Veneto
, Piedmont
and Trentino. The three most notable and recognizable Italian aperitifs are Martini
, Vermouth
and Campari
. A sparkling drink which is becoming internationally popular as a less expensive substitute of French champagne is prosecco
, from the Veneto region.
. The fava bean saved the population from starvation, and is a traditional part of St. Joseph's Day altars and traditions. Other customs celebrating this festival include wearing red clothing, eating Sicilian pastries known as zeppole
and giving food to the poor.
On Easter Sunday
, lamb is served in throughout Italy. A typical Easter Sunday breakfast in Umbria and Tuscany includes salami, boiled eggs
, wine, Easter Cakes and pizza. The common cake for Easter Day is the Colomba Pasquale
(literally, Easter dove), which is often simply known as "Italian Easter cake" abroad. It s supposed to represent the dove, and is topped with almond
s and pearl sugar.
On Christmas Eve
a symbolic fast is observed with the cena di magro ("light dinner"), a meatless meal. On Christmas
day, Italians often serve tortellini
as a first course. Typical cakes of the Christmas season are panettone
and pandoro
.
(cookies) are commonly eaten. Children drink hot chocolate, plain milk, or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino
e cornetto (frothed hot milk with coffee, and a pastry) or espresso
and pastry. Other products such as breakfast cereals, fruit compote (Macedonia), muesli
and yogurt are becoming increasingly common as part of the meal. It is very common for some Italians, mainly from the Central and Southern regions, to have a quick breakfast snack during the morning (typically a panino, or bread roll). In Sicily, occasionally with feast days or Sundays, people eat ice-cold granita with brioches, or pastries.
, soup, ravioli
, or risotto
. The main course (secondo, literally "second course") is usually meat or fish, with a vegetable garnish. The meal is rounded up by a dessert or fresh fruit. Most families still usually tend to have a traditional lunch on Sundays.
and pasta
dishes such as spaghetti bolognese and lasagne with bolognese ragù
and Béchamel sauce
are the most popular forms of Italian food which are popular in British
, notably, English, cuisine.
. For centuries, north-eastern Italy and western Slovenia have formed part of the same cultural-historical and geographical space. Between 1918 and 1945, western Slovenia (the Slovenian Littoral
and part of Inner Carniola) were part of Italy; in addition, an autochthonous Italian minority
live in Slovenian Istria
. For all these reasons, Italian dishes have penetrated the local Slovenian cuisine. Furthermore, there are numerous typical dishes that are shared between the Slovenian cuisines and the cuisine of the neighboring Italian region of Friuli Venezia Giulia: these include the gubana nut roll
of Friuli
(known as guban'ca or potica in Slovenia) and the jota
stew.
Among the Slovenian dishes that come directly from Italian cuisine, the gnocchi
and some types of pasta are especially popular, as well as dishes like the minestrone
(known as mineštra in Slovene) or the frittata
(known as frtalja
in Slovene).
to reflect ingredients and conditions found in the United States. Most pizza
eaten around the world derives ultimately from the Neapolitan style, if somewhat thicker and usually with more toppings in terms of quantity.
.jpg)
and similar foods are popular in the cities of São Paulo
and Rio de Janeiro
.
s (The name comes from the original cotoletta alla milanese
from Milan
, Italy) or breaded meats. Pizza
(locally pronounced pisa or pitsa), for example, has been wholly subsumed and in its Argentine form more closely resembles Italian calzone
s than it does its Italian ancestor. There are several other Italian-Argentine dishes, such as Sorrentino
s and Argentine gnocchi.
, Eritrea
, Libya
and Somalia
(except the northern part
, which was under British rule), there is a considerable amount of Italian influence on the cuisines of these nations.
on its menus, particularly Sharba is a highly-spiced Libyan soup. Bazin, a local specialty is a hard paste, made from barley, salt and water, and one of the most popular meals in the Libyan cuisine is Batata mubatana (filled potato). It consists of fried potato pieces filled with spiced minced meat and covered with egg and breadcrumbs.
Etruscan civilization
Etruscan civilization is the modern English name given to a civilization of ancient Italy in the area corresponding roughly to Tuscany. The ancient Romans called its creators the Tusci or Etrusci...
, ancient Greek, ancient Roman, Byzantine
Byzantine cuisine
Byzantine cuisine was marked by a merger of Greek and Roman gastronomy. The development of the Byzantine Empire and trade brought in spices, sugar and new vegetables to Greece. Cooks experimented with new combinations of food, creating two styles in the process...
, Jewish
Jewish cuisine
Jewish Cuisine is a collection of the different cooking traditions of the Jewish people worldwide. It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws and Jewish Festival and Sabbath traditions...
and Arab cuisine
Arab cuisine
Arab cuisine is defined as the various regional cuisines spanning the Arab World, from Morocco and Tunisia to Saudi Arabia, and incorporating Levantine, Egyptian .-History:...
s. Significant changes occurred with the discovery of the New World
New World
The New World is one of the names used for the Western Hemisphere, specifically America and sometimes Oceania . The term originated in the late 15th century, when America had been recently discovered by European explorers, expanding the geographical horizon of the people of the European middle...
with the introduction of items such as potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es, tomato
Tomato
The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
es, bell pepper
Bell pepper
Bell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
s and maize
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.
The main characteristics of Italian cuisine is its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Dishes and recipes are often the creation of grandmothers rather than of chefs, and this makes many recipes ideally suited for home cooking. This is one of the main reasons behind the ever increasing popularity of this cuisine, as cooking magazine in foreign countries popularize Italian recipes targeted at the home cook. Ingredients and dishes vary by region
Regions of Italy
The regions of Italy are the first-level administrative divisions of the state, constituting its first NUTS administrative level. There are twenty regions, of which five are constitutionally given a broader amount of autonomy granted by special statutes....
. Many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine
Italian wine
Italian wine is wine produced in Italy, a country which is home to some of the oldest wine-producing regions in the world. Italy is the world's largest wine producer, responsible for approximately one-fifth of world wine production in 2005. Italian wine is exported largely around the world and has...
are a major part of the cuisine, with many variations and Denominazione di origine controllata
Denominazione di Origine Controllata
Denominazione di origine controllata is a quality assurance label for food products, especially wines and various formaggi . It is modelled after the French AOC...
(DOC) (regulated appellation) laws. Coffee
Coffee
Coffee is a brewed beverage with a dark,init brooo acidic flavor prepared from the roasted seeds of the coffee plant, colloquially called coffee beans. The beans are found in coffee cherries, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia,...
, specifically espresso
Espresso
Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee. Espresso is widely known throughout the world....
, has become important in Italian cuisine.
History
Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BCE. Through the centuries, neighboring regions, conquerors, high-profile chefs, political upheaval and the discovery of the New World have influenced one of the premiere cuisines in the world.Antiquity
The first known Italian food writer was a Greek SicilianSicily
Sicily is a region of Italy, and is the largest island in the Mediterranean Sea. Along with the surrounding minor islands, it constitutes an autonomous region of Italy, the Regione Autonoma Siciliana Sicily has a rich and unique culture, especially with regard to the arts, music, literature,...
named Archestratus
Archestratus
Archestratus was an Ancient Greek poet of Gela or Syracuse, in Sicily, who wrote some time in the mid 4th century BCE. His humorous didactic poem Hedypatheia , written in hexameters, advises a gastronomic reader on where to find the best food in the Mediterranean world...
from Syracuse
Province of Syracuse
The Province of Syracuse is a province in the autonomous island region of Sicily in Italy. Its capital is the city of Syracuse.It has an area of 2,109 km², and a total population of 396,167 ....
in the 4th century BCE. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He said that flavors should not be masked by spice
Spice
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...
s, herb
Herb
Except in botanical usage, an herb is "any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or "a part of such a plant as used in cooking"...
s or other seasonings. He placed importance on simple preparation of fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
. This style seemed to be forgotten during the 1st century CE when De re coquinaria was published with 470 recipes calling for heavy use of spices and herbs. The Romans employed Greek bakers to produce bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
s and imported cheeses from Sicily as the Sicilians had a reputation as the best cheese makers
Cheesemaker
A cheesemaker is a person who makes cheese.The craft of making cheese dates back at least 4,000 years. Archaeological evidence exists of cheesemaking by the ancient Egyptian civilizations....
. The Romans reared goat
Goat
The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of...
s for butcher
Butcher
A butcher is a person who may slaughter animals, dress their flesh, sell their meat or any combination of these three tasks. They may prepare standard cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments...
ing, and grew artichoke
Artichoke
-Plants:* Globe artichoke, a partially edible perennial thistle originating in southern Europe around the Mediterranean* Jerusalem artichoke, a species of sunflower with an edible tuber...
s and leek
Leek
The leek, Allium ampeloprasum var. porrum , also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to family Amaryllidaceae, subfamily Allioideae...
s.
Middle Ages
With culinary traditions from RomeRome
Rome is the capital of Italy and the country's largest and most populated city and comune, with over 2.7 million residents in . The city is located in the central-western portion of the Italian Peninsula, on the Tiber River within the Lazio region of Italy.Rome's history spans two and a half...
and Athens
Athens
Athens , is the capital and largest city of Greece. Athens dominates the Attica region and is one of the world's oldest cities, as its recorded history spans around 3,400 years. Classical Athens was a powerful city-state...
, a cuisine developed in Sicily that some consider the first real Italian cuisine. Arab
Arab
Arab people, also known as Arabs , are a panethnicity primarily living in the Arab world, which is located in Western Asia and North Africa. They are identified as such on one or more of genealogical, linguistic, or cultural grounds, with tribal affiliations, and intra-tribal relationships playing...
s invaded Sicily in the 9th century. The Arab
Arab
Arab people, also known as Arabs , are a panethnicity primarily living in the Arab world, which is located in Western Asia and North Africa. They are identified as such on one or more of genealogical, linguistic, or cultural grounds, with tribal affiliations, and intra-tribal relationships playing...
s introduced spinach
Spinach
Spinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
, almond
Almond
The almond , is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree...
s, rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
and perhaps spaghetti
Spaghetti
Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour...
. During the 12th century, a Norman
Normans
The Normans were the people who gave their name to Normandy, a region in northern France. They were descended from Norse Viking conquerors of the territory and the native population of Frankish and Gallo-Roman stock...
king surveyed Sicily and saw people making long strings made from flour and water called atriya, which eventually became trii, a term still used for spaghetti in southern Italy. Normans also introduced casseroles, salt cod (baccalà) and stockfish
Stockfish
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, called "hjell". The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years...
which remain popular.
Food preservation
Food preservation
Food preservation is the process of treating and handling food to stop or slow down spoilage and thus allow for longer storage....
was either chemical or physical, as refrigeration did not exist. Meats and fish would be smoked, dried or kept on ice. Brine
Brine
Brine is water, saturated or nearly saturated with salt .Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining . Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them...
and salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
were used to pickle
Pickling
Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar . The resulting food is called a pickle. This procedure gives the food a salty or sour taste...
items such as herring
Herring
Herring is an oily fish of the genus Clupea, found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea. Three species of Clupea are recognized. The main taxa, the Atlantic herring and the Pacific herring may each be divided into subspecies...
, and to cure pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
. Root vegetable
Root vegetable
Root vegetables are plant roots used as vegetables. Here "root" means any underground part of a plant.Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance between sugars, starches, and other types of...
s were preserved in brine after they had been parboiled. Other means of preservation included oil
Oil
An oil is any substance that is liquid at ambient temperatures and does not mix with water but may mix with other oils and organic solvents. This general definition includes vegetable oils, volatile essential oils, petrochemical oils, and synthetic oils....
, vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
or immersing meat in congealed, rendered fat. For preserving fruits, liquor, honey and sugar were used.
The northern Italian regions show a mix of Germanic
Germany
Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...
and Roman culture
Culture of ancient Rome
Ancient Roman culture existed throughout the almost 1200-year history of the civilization of Ancient Rome. The term refers to the culture of the Roman Republic, later the Roman Empire, which, at its peak, covered an area from Lowland Scotland and Morocco to the Euphrates.Life in ancient Rome...
while the south reflects Arab influence, as much Mediterranean cuisine
Cuisine of the Mediterranean
Mediterranean cuisine is the food from the cultures adjacent to the Mediterranean Sea.Whether this is a useful category is disputed:The idea of the ‘standard Mediterranean’ .....
was spread by Arab trade. The oldest Italian book on cuisine is the 13th century Liber de coquina written in Naples
Naples
Naples is a city in Southern Italy, situated on the country's west coast by the Gulf of Naples. Lying between two notable volcanic regions, Mount Vesuvius and the Phlegraean Fields, it is the capital of the region of Campania and of the province of Naples...
. Dishes include "Roman-style" cabbage
Cabbage
Cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...
(ad usum romanorum), ad usum campanie which were "small leaves" prepared in the "Campanian manner", a bean dish from the Marca di Trevisio, a torta, compositum londardicum which are similar to dishes prepared today. Two other books from the 14th century include recipes for Roman pastello, Lavagna pie, and call for the use of salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
from Sardinia
Sardinia
Sardinia is the second-largest island in the Mediterranean Sea . It is an autonomous region of Italy, and the nearest land masses are the French island of Corsica, the Italian Peninsula, Sicily, Tunisia and the Spanish Balearic Islands.The name Sardinia is from the pre-Roman noun *sard[],...
or Chioggia
Chioggia
Chioggia is a coastal town and comune of the province of Venice in the Veneto region of northern Italy.-Geography:...
.
Patriarch of Aquileia
The Patriarch of Aquileia was an office in the Roman Catholic Church. During the Middle Ages the Patriarchate of Aquileia was a temporal state in Northern Italy. The Patriarchate of Aquileia as a church office was suppressed in 1752....
at the Vatican
Apostolic Palace
The Apostolic Palace is the official residence of the Pope, which is located in Vatican City. It is also known as the Sacred Palace, the Papal Palace and the Palace of the Vatican...
. His Libro de arte coquinaria describes a more refined and elegant cuisine. His book contains a recipe for Maccaroni Siciliani, made by wrapping dough around a thin iron rod to dry in the sun. The macaroni was cooked in capon
Capon
A capon is a rooster that has been castrated to improve the quality of its flesh for food.-History:The Romans are credited with inventing the capon. The Lex Faunia of 162 BC forbade fattening hens in order to conserve grain rations. In order to get around this the Romans castrated roosters, which...
stock flavored with saffron
Saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...
, showing Arab influence. Of particular note is Martino's avoidance of excessive spices in favor of fresh herbs. The Roman recipes include coppiette and cabbage dishes. His Florentine dishes include eggs with Bolognese torta, Sienese torta and Genoese
Genoa
Genoa |Ligurian]] Zena ; Latin and, archaically, English Genua) is a city and an important seaport in northern Italy, the capital of the Province of Genoa and of the region of Liguria....
recipes such as piperata, macaroni, squash, mushroom
Mushroom
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...
s, and spinach
Spinach
Spinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
pie with onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s.
Martino's text was included in a 1475 book by Bartolomeo Platina
Bartolomeo Platina
Bartolomeo Platina, originally named Sacchi was an Italian Renaissance writer.-Biography:Platina was born at Piadena , near Cremona....
printed in Venice
Venice
Venice is a city in northern Italy which is renowned for the beauty of its setting, its architecture and its artworks. It is the capital of the Veneto region...
entitled De honesta voluptate et valetudine ("On Honest Pleasure and Good Health"). Platina puts Martino's "Libro" in regional context, writing about perch
Perch
Perch is a common name for fish of the genus Perca, freshwater gamefish belonging to the family Percidae. The perch, of which there are three species in different geographical areas, lend their name to a large order of vertebrates: the Perciformes, from the Greek perke meaning spotted, and the...
from Lake Maggiore
Lake Maggiore
Lake Maggiore is a large lake located on the south side of the Alps. It is the second largest of Italy and largest of southern Switzerland. Lake Maggiore is the most westerly of the three great prealpine lakes of Italy, it extends for about 70 km between Locarno and Arona.The climate is mild...
, sardine
Sardine
Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. Sardines are named after the Mediterranean island of Sardinia, around which they were once abundant....
s from Lake Garda
Lake Garda
Lake Garda is the largest lake in Italy. It is located in Northern Italy, about half-way between Brescia and Verona, and between Venice and Milan. Glaciers formed this alpine region at the end of the last ice age...
, grayling
Grayling (genus)
Thymallus is a genus of freshwater fish in the salmon family of order Salmoniformes; it is the only genus of subfamily Thymallinae. The type species is T. thymallus, the grayling. The genus's five distinct species are generically called graylings, but without qualification this also refers...
from Adda
Adda (river)
The Adda is a river in North Italy, a tributary of the Po. It rises in the Alps near the border with Switzerland and flows through Lake Como. The Adda joins the Po a few kilometres upstream of Cremona. It is 313 kilometres long...
, hens from Padua
Padua
Padua is a city and comune in the Veneto, northern Italy. It is the capital of the province of Padua and the economic and communications hub of the area. Padua's population is 212,500 . The city is sometimes included, with Venice and Treviso, in the Padua-Treviso-Venice Metropolitan Area, having...
, olive
Olive
The olive , Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea.Its fruit, also called the olive, is of major agricultural importance in the...
s from Bologna
Bologna
Bologna is the capital city of Emilia-Romagna, in the Po Valley of Northern Italy. The city lies between the Po River and the Apennine Mountains, more specifically, between the Reno River and the Savena River. Bologna is a lively and cosmopolitan Italian college city, with spectacular history,...
and Piceno
Picenum
Picenum was a region of ancient Italy. The name is an exonym assigned by the Romans, who conquered and incorporated it into the Roman Republic. Picenum was the birthplace of such notables as Pompey the Great and his father Pompeius Strabo. It was situated in what is now Marche...
, turbot
Turbot
The turbot is a species of flatfish in the family Scophthalmidae. It is native to marine or brackish waters of the North Atlantic, Baltic Sea and the Mediterranean Sea.-Etymology:...
from Ravenna
Ravenna
Ravenna is the capital city of the Province of Ravenna in the Emilia-Romagna region of Italy and the second largest comune in Italy by land area, although, at , it is little more than half the size of the largest comune, Rome...
, rudd
Rudd
The common rudd Scardinius erythropthalmus is a bentho-pelagic freshwater fish, widely spread in Europe and middle Asia, around the basins of the North, Baltic, Black, Caspian and Aral seas.-Artificially introduced:...
from Lake Trasimeno
Lake Trasimeno
Lake Trasimeno , also referred to as Trasimene or Thrasimene in English, is the largest lake on the Italian peninsula south of the Po River with a surface area of 128 km2, slightly less than Lake Como...
, carrot
Carrot
The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
s from Viterbo
Viterbo
See also Viterbo, Texas and Viterbo UniversityViterbo is an ancient city and comune in the Lazio region of central Italy, the capital of the province of Viterbo. It is approximately 80 driving / 80 walking kilometers north of GRA on the Via Cassia, and it is surrounded by the Monti Cimini and...
, bass
Bass (fish)
Bass is a name shared by many different species of popular gamefish. The term encompasses both freshwater and marine species. All belong to the large order Perciformes, or perch-like fishes, and in fact the word bass comes from Middle English bars, meaning "perch."-Types of basses:*The temperate...
from the Tiber
Tiber
The Tiber is the third-longest river in Italy, rising in the Apennine Mountains in Emilia-Romagna and flowing through Umbria and Lazio to the Tyrrhenian Sea. It drains a basin estimated at...
, roviglioni and shad
Shad
The shads or river herrings comprise the genus Alosa, fish related to herring in the family Clupeidae. They are distinct from others in that family by having a deeper body and spawning in rivers. The several species frequent different areas on both sides of the Atlantic Ocean, Mediterranean Sea....
from Lake Albano, snail
Snail
Snail is a common name applied to most of the members of the molluscan class Gastropoda that have coiled shells in the adult stage. When the word is used in its most general sense, it includes sea snails, land snails and freshwater snails. The word snail without any qualifier is however more often...
s from Rieti
Rieti
Rieti is a city and comune in Lazio, central Italy, with a population of c. 47,700. It is the capital of province of Rieti.The town centre rests on a small hilltop, commanding a wide plain at the southern edge of an ancient lake. The area is now the fertile basin of the Velino River...
, fig
Ficus
Ficus is a genus of about 850 species of woody trees, shrubs, vines, epiphytes, and hemiepiphyte in the family Moraceae. Collectively known as fig trees or figs, they are native throughout the tropics with a few species extending into the semi-warm temperate zone. The Common Fig Ficus is a genus of...
s from Tuscolo, grape
Grape
A grape is a non-climacteric fruit, specifically a berry, that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or they can be used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, molasses and grape seed oil. Grapes are also...
s from Narni
Narni
Narni is an ancient hilltown and comune of Umbria, in central Italy, with 20,100 inhabitants, according to the 2003 census. At an altitude of 240 m , it overhangs a narrow gorge of the Nera River in the province of Terni. It is very close to the Geographic center of Italy...
, oil
Oil
An oil is any substance that is liquid at ambient temperatures and does not mix with water but may mix with other oils and organic solvents. This general definition includes vegetable oils, volatile essential oils, petrochemical oils, and synthetic oils....
from Cassino
Cassino
Cassino is a comune in the province of Frosinone, Italy, at the southern end of the region of Lazio.Cassino is located at the foot of Monte Cairo near the confluence of the Rapido and Liri rivers...
, orange
Orange (fruit)
An orange—specifically, the sweet orange—is the citrus Citrus × sinensis and its fruit. It is the most commonly grown tree fruit in the world....
s from Naples
Naples
Naples is a city in Southern Italy, situated on the country's west coast by the Gulf of Naples. Lying between two notable volcanic regions, Mount Vesuvius and the Phlegraean Fields, it is the capital of the region of Campania and of the province of Naples...
and eels
Moray eel
Moray eels are cosmopolitan eels of the family Muraenidae. The approximately 200 species in 15 genera are almost exclusively marine, but several species are regularly seen in brackish water and a few, for example the freshwater moray can sometimes be found in freshwater...
from Campania
Campania
Campania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km² makes it the most densely populated region in the country...
. Grains from Lombardy
Lombardy
Lombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe...
and Campania are mentioned as is honey
Honey
Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans...
from Sicily and Taranto. Wine
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
from the Ligurian coast, Greco
Greco (grape)
Greco is an Italian wine grape that may be of Greek origin. The name relates to both white and black wine grape varieties. While there is more land area dedicated to Greco nero, the Greco bianco is the grape most commonly referred to by the shorthand "Greco"...
from Tuscany and San Severino
Centola
Centola is a town and comune in the province of Salerno in the Campania region of south-western Italy.-Hamlets:The town of Centola has 4 hamlets :*Palinuro: The greatest one, located by the sea...
and Trebbiano
Trebbiano
Trebbiano is the second most widely planted grape in the world. It gives good yields, but makes undistinguished wine at best. It can be fresh and fruity, but does not keep long. Its high acidity makes it important in Cognac production...
from Tuscany and Piceno
Picenum
Picenum was a region of ancient Italy. The name is an exonym assigned by the Romans, who conquered and incorporated it into the Roman Republic. Picenum was the birthplace of such notables as Pompey the Great and his father Pompeius Strabo. It was situated in what is now Marche...
are also in the book.
Early modern era
The courts of Florence, Rome, Venice and Ferrara were central to the cuisine. Christoforo Messisbugo, steward to Ippolito d'EsteIppolito d'Este
Ippolito d'Este was an Italian Roman Catholic cardinal, and Archbishop of Esztergom. He was a member of the House of Este.-Biography:...
, published Banchetti Composizioni di Vivande in 1549. Messisbugo gives recipes for pies and tarts (containing 124 recipes with various fillings). The work emphasizes the use of Eastern spices and sugar.
Bartolomeo Scappi
Bartolomeo Scappi was a famous Renaissance chef. His origins had been the subject of speculation, but a recent research shows that he came from the town of Dumenza in Lombardy, according to the inscription on a stone plaque in the church of Luino...
, personal chef to Pope Pius V
Pope Pius V
Pope Saint Pius V , born Antonio Ghislieri , was Pope from 1566 to 1572 and is a saint of the Catholic Church. He is chiefly notable for his role in the Council of Trent, the Counter-Reformation, and the standardization of the Roman liturgy within the Latin Church...
, wrote his Opera in five volumes, giving a comprehensive view of Italian cooking of that period. It contains over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils. This book differs from most books written for the royal courts in its preference for domestic animals and courtyard birds rather than game. Recipes include lesser cuts of meats such as tongue, head and shoulder. The third volume has recipes for fish in Lent
Lent
In the Christian tradition, Lent is the period of the liturgical year from Ash Wednesday to Easter. The traditional purpose of Lent is the preparation of the believer – through prayer, repentance, almsgiving and self-denial – for the annual commemoration during Holy Week of the Death and...
. These fish recipes are simple, including poaching
Poaching (cooking)
Poaching is the process of gently simmering food in liquid, generally milk, stock or wine.-Utilization:Poaching is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out...
, broiling, grilling
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices...
and frying after marination. Particular attention is given to seasons and places where fish should be caught. The final volume includes pies, tarts, fritters and a recipe for a sweet Neapolitan pizza
Pizza
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
(not the current savory version, as tomatoes had not been introduced to Italy. However, such items from the New World as corn
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
(maize) and turkey
Turkey (bird)
A turkey is a large bird in the genus Meleagris. One species, Meleagris gallopavo, commonly known as the Wild Turkey, is native to the forests of North America. The domestic turkey is a descendant of this species...
are included.
In the first decade of the 17th century, Giangiacomo Castelvetro wrote Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti (A Brief Account of All Vegetables, Herbs and Fruit), translated into English by Gillian Riley. Originally from Modena
Modena
Modena is a city and comune on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of Italy....
, Castelvetro moved to England because he was a Protestant. The book has a list of Italian vegetables and fruits and their preparation. He featured vegetables as a central part of the meal, not just accompaniments. He favored simmering vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, lemon juice
Lemon
The lemon is both a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking...
or verjus or orange juice. He also suggests roasting vegetables wrapped in damp paper over charcoal or embers with a drizzle of olive oil. Castelvetro's book is separated into seasons with hop shoots in the spring and truffles in the winter, detailing the use of pigs in the search for truffles.
In 1662, Bartolomeo Stefani, chef to the Duchy of Mantua
Duchy of Mantua
The Duchy of Mantua was a duchy in Lombardy, Northern Italy, subject to the Holy Roman Empire.-History:After the fall of the Western Roman Empire, Mantua was invaded by Byzantines, Longobards and Franks. In the 11th century it became a possession of Boniface of Canossa, marquis of Toscana...
, published L'Arte di Ben Cucinare. He was the first to offer a section on vitto ordinario ("ordinary food"). The book described a banquet given by Duke Charles
Charles III, Duke of Mantua
Charles Gonzaga, Duke of Mantua and Montferrat was the son of Charles of Gonzaga-Nevers of Rethel, Nevers, Mantua and Montferrat and Maria Gonzaga...
for Queen Christina of Sweden
Christina of Sweden
Christina , later adopted the name Christina Alexandra, was Queen regnant of Swedes, Goths and Vandals, Grand Princess of Finland, and Duchess of Ingria, Estonia, Livonia and Karelia, from 1633 to 1654. She was the only surviving legitimate child of King Gustav II Adolph and his wife Maria Eleonora...
, with details of the food and table settings for each guest, including a knife, fork, spoon, glass, a plate (instead of the bowls more often used) and a napkin. Other books from this time, such as Galatheo by Giovanni della Casa
Giovanni della Casa
Giovanni della Casa was an Italian poet and cleric.-Biography:He was born at Florence, in Tuscany. He studied at Bologna, Padua, Florence and Rome, and by his learning attracted the patronage of Alexander Farnese, who, as Pope Paul III, made him archbishop of Benevento and later nuncio to Venice,...
, tell how scalci ("waiters") should 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 diners. The book also told diners not to use their fingers while eating and not to wipe sweat with their napkin.
Modern era
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
. Books written then were no longer addressed to professional chefs but to bourgeois housewives. Periodicals in booklet form such as La cuoca cremonese ("The Cook of Cremona") in 1794 give a sequence of ingredients according to season along with chapters on meat, fish and vegetables. As the century progressed these books increased in size, popularity and frequency.
In the 18th century, medical texts warned peasants against eating refined foods as it was believed that these were poor for their digestion and their bodies required heavy meals. It was believed by some that peasants ate poorly because they preferred eating poorly. However, many peasants had to eat rotten food and moldy bread because that was all they could afford.
Macerata
Macerata is a city and comune in central Italy, the capital of the province of Macerata in the Marche region.The historical city center is located on a hill between the Chienti and Potenza rivers. It consisted of the Picenes city named Ricina, then, after the romanization, Recina and Helvia Recina...
in the Marche
Marche
The population density in the region is below the national average. In 2008, it was 161.5 inhabitants per km2, compared to the national figure of 198.8. It is highest in the province of Ancona , and lowest in the province of Macerata...
region, wrote Il Cuoco Maceratese ("The Cook of Macerata"). Nebbia addressed the importance of local vegetables and pasta
Pasta
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
, rice and gnocchi
Gnocchi
Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
. For stock, he preferred vegetables and chicken over meat. In 1773, the Neopolitan Vincenzo Corrado's Il Cuoco Galante ("The Courteous Cook") gave particular emphasis to Vitto Pitagorico (vegetarian food). "Pitagoric food consists of fresh herbs, roots, flowers, fruits, seeds and all that is produced in the earth for our nourishment. It is so called because Pythagoras
Pythagoras
Pythagoras of Samos was an Ionian Greek philosopher, mathematician, and founder of the religious movement called Pythagoreanism. Most of the information about Pythagoras was written down centuries after he lived, so very little reliable information is known about him...
, as is well known, only used such produce. There is no doubt that this kind of food appears to be more natural to man, and the use of meat is noxious." This book was the first to give the tomato a central role with thirteen recipes. Zuppa alli Pomidoro in Corrado's book is a dish similar to today's Tuscan Pappa al Pomodoro. Corrado's 1798 edition introduced a "Treatise on the Potato" after the French Antoine-Augustin Parmentier
Antoine-Augustin Parmentier
Antoine-Augustin Parmentier is remembered as a vocal promoter of the potato as a food source in France and throughout Europe...
's successful promotion of it. In 1790, Francesco Leonardi
Francesco Leonardi (chef)
Francesco Leonardiwas an Italian chef. Born in Rome, active in the 18th century in several European countries, he concluded his career as chef of Empress Catherine II of Russia. Back to Rome, he wrote the cookbook L'Apicio moderno, in six volumes, first edited in 1790...
in his book L'Apicio moderno ("Modern Apicius
Apicius
Apicius is the title of a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin....
") sketches a history of the Italian Cuisine from the Roman Age and gives as first a recipe of a tomato based sauce.
In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel
Victor Emmanuel II of Italy
Victor Emanuel II was king of Sardinia from 1849 and, on 17 March 1861, he assumed the title King of Italy to become the first king of a united Italy since the 6th century, a title he held until his death in 1878...
, wrote A Treatise of Modern Cookery and Patisserie with recipes "suitable for a modest household." Many of his recipes are for regional dishes from Turin including twelve for potatoes such as Genoese Cappon Magro. In 1829, Il Nuovo Cuoco Milanese Economico by Giovanni Felice Luraschi features Milan
Milan
Milan is the second-largest city in Italy and the capital city of the region of Lombardy and of the province of Milan. The city proper has a population of about 1.3 million, while its urban area, roughly coinciding with its administrative province and the bordering Province of Monza and Brianza ,...
ese dishes such as Kidney with Anchovies and Lemon and Gnocchi alla Romana. Gian Battista and Giovanni Ratto's La Cucina Genovese in 1871 addressed the cuisine of Liguria
Liguria
Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It is a popular region with tourists for its beautiful beaches, picturesque little towns, and good food.-Geography:...
. This book contained the first recipe for pesto
Pesto
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
. La Cucina Teorico-Pratica written by Ippolito Cavalcanti has the first recipe for pasta with tomatoes. La scienza in cucina e l'arte di mangiare bene ("The Science of Cooking and the Art of Eating Well"), by Pellegrino Artusi
Pellegrino Artusi
Pellegrino Artusi is best known as the author of famous Italian cookbook "La scienza in cucina e l'arte di mangiare bene" ....
, first published in 1891, is widely regarded as the canon of classic modern Italian cuisine, and it is still in print. Its recipes come mainly from Romagna and Tuscany, where he lived.
Ingredients
Baccalà
Baccalà is Venetian Language for salt cod. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness...
), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients. Northern Italy
Northern Italy
Northern Italy is a wide cultural, historical and geographical definition, without any administrative usage, used to indicate the northern part of the Italian state, also referred as Settentrione or Alta Italia...
has fewer traditionally tomato-based pasta sauces (though tomatoes are still used in recipes) including pesto
Pesto
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
and ragù alla bolognese. Ligurian ingredients are quite different, and include several types of fish and seafood dishes; basil (found in pesto
Pesto
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
), nuts and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto
Prosciutto
Prosciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
), sausage (cotechino
Cotechino Modena
Cotechino Modena or Cotechino di Modena, also sometimes spelled cotecchino or coteghino, is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has PGI status...
), different sorts of salami
Salami
Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent...
, truffles, grana
Grana (cheese)
Grana originally referred to a class of hard, mature cheeses from Italy which have a granular texture and are often used for grating. These cheeses are typically made in the form of large drums. The structure is often described as crystalline, and the drums are divided by being split with a fairly...
, Parmigiano-Reggiano, and tomatoes (Bolognese sauce
Bolognese sauce
Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. It is traditionally used to dress tagliatelle and is one of the two sauces used to prepare "lasagne alla Bolognese"...
or ragù
Ragù
In Italian cookery, a ragù is a meat-based sauce, which is traditionally served with pasta.Typical Italian ragù include ragù alla bolognese , ragù alla napoletana , and ragù alla Barese...
). Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat (except for horse meat), fish, and pecorino cheese. Finally, in Southern Italy, tomatoes – fresh or cooked into tomato sauce – peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths and shapes. Distinguished on shapes they are named — penne, maccheroni, spaghetti, linguine, fusilli, lasagne and many more varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi
Gnocchi
Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
(made with potatoes) and noodles like spätzle
Spätzle
Spätzle are a type of egg noodle of soft texture found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.-History:The geographic origin of spätzle is not precisely...
, are sometimes considered pasta. They are both traditional in parts of Italy.
Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina
Semolina
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used.
Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri
Pizzoccheri
Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens , and cubed potatoes...
, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become increasingly popular because of its health benefits over pasta made from bleached flour.
Regional cuisines
Each area has its own specialties, primarily at regional level, but also at provincial level. The differences can come from a bordering country (such as France or Austria), whether a region is close to the sea or the mountains, and economics. Italian cuisine is also seasonal with priority placed on the use of fresh produce.Friuli-Venezia Giulia
Friuli-Venezia Giulia
Friuli–Venezia Giulia is one of the twenty regions of Italy, and one of five autonomous regions with special statute. The capital is Trieste. It has an area of 7,858 km² and about 1.2 million inhabitants. A natural opening to the sea for many Central European countries, the region is...
conserved, in its cuisine, the historical links with Austria-Hungary
Austria-Hungary
Austria-Hungary , more formally known as the Kingdoms and Lands Represented in the Imperial Council and the Lands of the Holy Hungarian Crown of Saint Stephen, was a constitutional monarchic union between the crowns of the Austrian Empire and the Kingdom of Hungary in...
. Carnia
Carnia
Carnia is a historical-geographic region of Friuli, whose municipalities all belong to the province of Udine, which is part of the Friuli-Venezia Giulia Region.It covers the western and central part of the mountainous region of the Province of Udine...
subregion, in the western part of Friuli, is known for its traditional San Daniele del Friuli
San Daniele del Friuli
San Daniele del Friuli is a comune in the Province of Udine in the Italian region Friuli-Venezia Giulia, located about 80 km northwest of Trieste and about 20 km northwest of Udine....
ham
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
, Montasio cheese
Montasio
Montasio is a cheese made from cow's milk, produced in the Friuli-Venezia Giulia and Veneto regions of northeastern Italy.It was awarded a protected designation of origin in 1986.-External links:**...
, Frico cheese
Frico
A frico, known in America as a cheese crisp, is an Italian food, typical of Friuli, which consists of a wafer of shredded cheese with a bit of flour, baked or fried until crisp. Common cheeses include Parmesan, Mozzarella, or Montasio...
. Other typical dishes are pitina
Pitina
Pitina is an Italian cold cut with origin in the mountain valleys of Tramonti di Sopra and River Cellina of the province of Pordenone in northeastern Italy. It is not a true sausage but instead it is a meatball made of smoked meats. The recipe was probably based on the impromptu need to preserve...
(meatballs made of smoked meats), game, and various types of gnocchi
Gnocchi
Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
and polenta
Polenta
Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
. The majority of the eastern regional dishes are heavily influenced by Austrian, Hungarian, Slovene and Croatian cuisines: typical dishes include Istrian Stew
Istrian Stew
Istrian stew or yota is very popular in Istria as well as other regions in Croatia. It is also typical of Trieste, Gorizia, Friuli and the Slovenian Littoral. Its main ingredients are beans, sauerkraut, potatoes, bacon, spare ribs, and the main seasoning is garlic.-External links:**: a recipe...
(soup of beans, sauerkraut, potatoes, bacon and spare ribs), Vienna sausages, goulash
Goulash
Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...
, ćevapi, apple strudel, gugelhupf
Gugelhupf
A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. The part "Gugel-" is a variation of the Middle High German word Kugel...
. Pork can be spicy and is often prepared over an open hearth called a fogolar. Collio Goriziano
Collio Goriziano
Collio Goriziano or Collio is a Denominazione di origine controllata located in the Italian wine region of Friuli-Venezia Giulia. The DOC is located in the province of Gorizia near the border with Slovenia. Some Slovenian wine from the region of Goriška Brda also carry the designation of Collio...
, Friuli Isonzo, Colli Orientali del Friuli
Colli Orientali del Friuli
The Colli Orientali del Friuli is a Denominazione di origine controllata located in the Italian wine region of Friuli-Venezia Giulia. The region is located in the province of Udine and is sub-divided into three main sections; Ramandolo in the north, Cialla and Corno di Rosazzo]]...
and Ramandolo
Ramandolo
Ramandolo is an Italian sweet white wine from the village of the same name which is situated in the hills near Nimis in Friuli-Venezia Giulia. It is made from a local variety of the Verduzzo grape called Ramandolo and is a DOCG wine.-External links:**...
are well-known DOC
Denominazione di Origine Controllata
Denominazione di origine controllata is a quality assurance label for food products, especially wines and various formaggi . It is modelled after the French AOC...
regional wines.
Veneto
Venice
Venice is a city in northern Italy which is renowned for the beauty of its setting, its architecture and its artworks. It is the capital of the Veneto region...
and many surrounding parts of Veneto are known for risotto
Risotto
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...
, a dish whose ingredients can highly vary upon different areas, as fish and seafood being added closer to the coast and pumpkin
Pumpkin
A pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae . It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America...
, asparagus
Asparagus
Asparagus officinalis is a spring vegetable, a flowering perennialplant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and...
, radicchio
Radicchio
Radicchio is a leaf chicory , sometimes known as Italian chicory and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted.- History :Humans have been using radicchio since ancient times...
and frogs' legs appearing further away from the Adriatic. Made from finely ground maize meal, polenta
Polenta
Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
is a traditional, rural food typical of Veneto and most of Northern Italy
Northern Italy
Northern Italy is a wide cultural, historical and geographical definition, without any administrative usage, used to indicate the northern part of the Italian state, also referred as Settentrione or Alta Italia...
. It may find its way into stirred dishes and baked dishes and can be served with various cheese, stockfish or meat dishes: some polenta dishes includes porcini
Boletus edulis
Boletus edulis, commonly known as penny bun, porcino or cep, is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been...
, rapini
Rapini
Rapini Rapini Rapini (also known as Broccoli Rabe (or Raap or Raab), Broccoletti, Broccoli di Rape, Cime di Rapa, Rape, Rappi, Friarielli (in Naples) is a common vegetable in the cuisines of southern Italy (in particular Basilicata , Puglia, and Sicily), Galicia (northwestern Spain), and China...
, or other vegetables or meats, such as small song-birds in the case of the Venetian
Veneto
Veneto is one of the 20 regions of Italy. Its population is about 5 million, ranking 5th in Italy.Veneto had been for more than a millennium an independent state, the Republic of Venice, until it was eventually annexed by Italy in 1866 after brief Austrian and French rule...
and Lombard
Lombardy
Lombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe...
dish polenta e osei, or sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
s. In some areas of Veneto it can be also made of a particular variety of cornmeal, named biancoperla, so that the colour of polenta is white and not yellow (the so-called polenta bianca). Bean
Bean
Bean is a common name for large plant seeds of several genera of the family Fabaceae used for human food or animal feed....
s, pea
Pea
A pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...
s and other legumes are seen in these areas with pasta e fagioli (beans and pasta) and risi e bisi (rice and peas
Rice and peas
Rice and Peas also called Moros de guandules con coco in the Dominican Republic.-Dominican Republic:Moros de guandules con coco is a traditional coconut rice and pigeon pea dish served on Christmas. Moros in Dominican cuisine is very similar to Jamaican rice and peas...
). Veneto features heavy dishes using exotic spices and sauces. Ingredients such as stockfish
Stockfish
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, called "hjell". The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years...
or simple marinated anchovies are found here as well. Less fish and more meat is eaten away from the coast. Other typical products are sausages such as Soppressa Vicentina
Sopressa
Sopressa is an Italian aged salami, produced with pork, lard, salt, pepper, spices and sometimes garlic. It is a typical product of the Veneto, in northern Italy....
, garlic salami and Asiago cheese
Asiago cheese
Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese of which the flavor is reminiscent of Parmesan...
. High quality vegetables are prized, such as red radicchio
Radicchio
Radicchio is a leaf chicory , sometimes known as Italian chicory and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted.- History :Humans have been using radicchio since ancient times...
from Treviso
Treviso
Treviso is a city and comune in Veneto, northern Italy. It is the capital of the province of Treviso and the municipality has 82,854 inhabitants : some 3,000 live within the Venetian walls or in the historical and monumental center, some 80,000 live in the urban center proper, while the city...
and white asparagus from Bassano del Grappa
Bassano del Grappa
Bassano del Grappa is a city and comune in the province of Vicenza, region Veneto, in northern Italy. It bounds the communes of Cassola, Marostica, Solagna, Pove del Grappa, Romano d'Ezzelino, Campolongo sul Brenta, Conco, Rosà, Cartigliano and Nove...
. Perhaps the most popular dish of Venice
Venice
Venice is a city in northern Italy which is renowned for the beauty of its setting, its architecture and its artworks. It is the capital of the Veneto region...
is fegato alla veneziana
Liver and onions
Liver and onions is a traditional dish. Its main ingredients are slices of liver and onions. The liver and the onions are usually fried or cooked together, but sometimes they may be fried separated and mixed together afterwards...
, thinly-sliced veal liver sauteed with onions. Squid
Squid
Squid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...
and cuttlefish
Cuttlefish
Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda . Despite their name, cuttlefish are not fish but molluscs....
are common ingredients, as is squid ink, called nero di seppia. Regional desserts include tiramisu
Tiramisu
Tiramisu, , , literally "pick me up", is an Italian cake and dessert.It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa...
(made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone
Mascarpone
Mascarpone |denaturation]], whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice....
, and flavored with liquor and cocoa), baicoli
Baicoli
Baicoli are an Italian biscuit, originating in Venice.Baicoli gain their name because their shape resemble that of sea bass, which in local dialect is called baicoli.These biscuits were created as a ship's biscuit, for long sea voyages by Venetian ships...
(biscuits made with butter and vanilla) and nougat
Nougat
Nougat is a variety of similar traditional confectioneries made with sugar and/or honey, roasted nuts , and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy depending on its composition, and it is used in a variety of candy bars and...
.
The most celebrated Veneto wines include Bardolino
Bardolino
Bardolino is a comune in the Province of Verona in the Italian region Veneto, located about 130 km west of Venice and about 25 km northwest of Verona....
, Prosecco
Prosecco
Prosecco is an Italian white wine — generally a Dry or Extra Dry sparkling wine — normally made from Glera grapes. DOC prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally mainly in the areas near Conegliano and Valdobbiadene, in the hills...
, Soave
Soave (wine)
Soave is a dry white Italian wine from the Veneto region in northeast Italy, principally around the city of Verona. Within the Soave region are both a Denominazione di Origine Controllata zone and a Denominazione di Origine Controllata e Garantita designation known as Soave Superiore with both...
and Valpolicella
Valpolicella
Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian Denominazione di Origine...
DOC
Denominazione di Origine Controllata
Denominazione di origine controllata is a quality assurance label for food products, especially wines and various formaggi . It is modelled after the French AOC...
wines.
Trentino-Alto Adige/South Tyrol
Before the Council of TrentCouncil of Trent
The Council of Trent was the 16th-century Ecumenical Council of the Roman Catholic Church. It is considered to be one of the Church's most important councils. It convened in Trent between December 13, 1545, and December 4, 1563 in twenty-five sessions for three periods...
in the middle of the 16th century, the region was known for the simplicity of its peasant cuisine. When the prelates of the Catholic Church established there, they brought the art of fine cooking with them. Later, also influences from Venice and the Austrian Habsburg Empire came in. Trentino subregion produces various types of sausages, polenta, yogurt, cheese, potato cake, funnel cake and freshwater fish. In the South Tyrol
South Tyrol
South Tyrol , also known by its Italian name Alto Adige, is an autonomous province in northern Italy. It is one of the two autonomous provinces that make up the autonomous region of Trentino-Alto Adige/Südtirol. The province has an area of and a total population of more than 500,000 inhabitants...
subregion, due to the German speaking majority population, strong Austrian and Slavic influences prevail. The most renowned local product is traditional speck
Speck
Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy...
juniper-flavored ham which, as Speck Alto Adige PGI
Speck Alto Adige PGI
Speck Alto Adige PGI is a dry-cured, lightly smoked ham , produced in South Tyrol, northern Italy. Its production is regulated by the European Union under the protected geographical indication status.- History :...
, is regulated by the European Union
European Union
The European Union is an economic and political union of 27 independent member states which are located primarily in Europe. The EU traces its origins from the European Coal and Steel Community and the European Economic Community , formed by six countries in 1958...
under the protected geographical indication (PGI) status. Goulash
Goulash
Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...
, knödel
Knödel
Knödel or Klöße are large round poached or boiled potato or bread dumplings, made without yeast. They are typical components of Austrian, German, Hungarian and Czech cuisine, and come in many different forms. They can be made from flour, potatoes, old bread, semolina and many more...
, apple strudel, kaiserschmarrn
Kaiserschmarrn
Kaiserschmarrn is one of the best known Austrian desserts, popular in the former Austria–Hungary as well as in Bavaria....
, krapfen, rösti
Rösti
Rösti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the Western World. Many Swiss people consider rösti a national dish...
, spätzle
Spätzle
Spätzle are a type of egg noodle of soft texture found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.-History:The geographic origin of spätzle is not precisely...
and rye bread
Rye bread
Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour...
are regular dishes, along with potatoes, dumpling, homemade sauerkraut
Sauerkraut
Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
, and lard. The territory of Bolzano is also reputed for its Müller-Thurgau
Müller-Thurgau
Müller-Thurgau is a variety of white grape which was created by Hermann Müller from the Swiss Canton of Thurgau in 1882. It is a crossing of Riesling with Madeleine Royale. It is used to make white wine in Germany, Austria, Northern Italy, Hungary, England, in Australia, Czech Republic, Slovakia,...
white wines.
Lombardy
Lombardy
Lombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe...
is heavily based upon ingredients like maize, rice, beef, pork, butter, and lard. Rice dishes are very popular in this region, often found in soups as well as risotto
Risotto
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...
. The best known version is risotto alla milanese, flavoured with saffron and typically served with many typical Milanese main courses, such as ossobuco alla milanese (cross-cut veal shanks braised with vegetables, white wine and broth) and cotoletta alla milanese
Cotoletta
Cotoletta is an Italian word for a breaded veal cutlet....
(a fried cutlet similar to Wiener schnitzel
Wiener schnitzel
Schnitzel is a traditional Austrian dish made with boneless meat thinned with a mallet , coated in bread crumbs and fried. It is a popular part of Viennese, Austrian cuisine and German Cuisine...
, but cooked "bone-in"). Other regional specialities include cassoeula
Cassoeula
The Cassoeula , in Milan, sometimes Italianized Cazzuola or bottaggio is a typical winter dish popular in Northern Italy, mostly in Lombardy...
(a typical winter dish prepared with cabbage and pork), Cremona
Cremona
Cremona is a city and comune in northern Italy, situated in Lombardy, on the left bank of the Po River in the middle of the Pianura Padana . It is the capital of the province of Cremona and the seat of the local City and Province governments...
's Mostarda
Mostarda
Mostarda is an Italian condiment made of candied fruit and a mustard flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking mustard powder heated in white wine may be used.Traditionally mostarda was served with boiled meats,...
(rich condiment made with candied fruit and a mustard flavoured syrup), Valtellina
Valtellina
Valtellina or the Valtelline valley ; is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today it is known for its skiing, its hot spring spas, its cheeses and its wines...
's Bresaola
Bresaola
Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...
(air-dried salted beef) and Pizzoccheri
Pizzoccheri
Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens , and cubed potatoes...
(a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour cooked along with greens, cubed potatoes and layered with pieces of Valtellina Casera cheese) and Mantua
Mantua
Mantua is a city and comune in Lombardy, Italy and capital of the province of the same name. Mantua's historic power and influence under the Gonzaga family, made it one of the main artistic, cultural and notably musical hubs of Northern Italy and the country as a whole...
's tortelli di zucca (ravioli
Ravioli
Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
with pumpkin filling) accompanied by melted butter and followed by turkey
Turkey
Turkey , known officially as the Republic of Turkey , is a Eurasian country located in Western Asia and in East Thrace in Southeastern Europe...
stuffed with chicken or other stewed meats. Regional cheeses include Robiola
Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole because of the...
, Crescenza, Taleggio, Gorgonzola and Grana Padano (the plains of central and southern Lombardy allow intensive cattle-raising). Polenta
Polenta
Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
is generally common across the region. Regional desserts include the famous panettone
Panettone
thumb|200px|right|A non-traditionally shaped panettone loaf.Panettone is a type of sweet bread loaf originally from Milan , usually prepared and enjoyed for Christmas and New Year in Italy, Malta, Brazil, Germany and Switzerland, and is one of the symbols of the city of Milan. Maltese nationals are...
Christmas cake (sweet bread with candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked).
Valle d'Aosta
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
s are customary as well as cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
fondue
Fondue
Fondue is a Swiss dish of melted cheese served in a communal pot over a spirit lamp , and eaten by dipping long-stemmed forks with bread into the cheese...
, chestnuts, potatoes, rice. Polenta is a staple along with rye bread
Rye bread
Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour...
, smoked bacon
Bacon
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
and game from the mountains and forests. Butter and cream are important in stewed, roasted and braised dishes. Typical regional products include Fontina
Fontina
Fontina is a cow's milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and...
cheese, Vallée d'Aoste Lard d'Arnad and Génépi
Génépi
Génépi or genepy or genepì is a liqueur or aperitif, similar in makeup to absinthe; Chartreuse is an augmented form of génépi concocted in the early 18th century...
Artemisia-based liqueur.
Piedmont
Piedmont
Piedmont is one of the 20 regions of Italy. It has an area of 25,402 square kilometres and a population of about 4.4 million. The capital of Piedmont is Turin. The main local language is Piedmontese. Occitan is also spoken by a minority in the Occitan Valleys situated in the Provinces of...
is the Italian region with the largest number of cheeses Protected Geographical Status
Protected Geographical Status
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
and wines Denominazione di origine controllata
Denominazione di Origine Controllata
Denominazione di origine controllata is a quality assurance label for food products, especially wines and various formaggi . It is modelled after the French AOC...
. It is also the region where both Slow Food
Slow Food
Slow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of...
association and the most prestigious school of Italian cooking, the University of Gastronomic Sciences
University of Gastronomic Sciences
University of Gastronomic Sciences is an international academic institution in Northern Italy. The campus is located in Bra, a city in the north-west region of Piedmont...
, were founded.
Piedmont
Piedmont is one of the 20 regions of Italy. It has an area of 25,402 square kilometres and a population of about 4.4 million. The capital of Piedmont is Turin. The main local language is Piedmontese. Occitan is also spoken by a minority in the Occitan Valleys situated in the Provinces of...
is a region where gathering nuts, funghi, cardoon
Cardoon
The cardoon , also called the artichoke thistle, cardone, cardoni, carduni or cardi, is a thistle-like plant in the aster family Asteraceae. It is the naturally occurring form of the same species as the globe artichoke, and has many cultivated varieties...
s and hunting
Hunting
Hunting is the practice of pursuing any living thing, usually wildlife, for food, recreation, or trade. In present-day use, the term refers to lawful hunting, as distinguished from poaching, which is the killing, trapping or capture of the hunted species contrary to applicable law...
and fishing
Fishing
Fishing is the activity of trying to catch wild fish. Fish are normally caught in the wild. Techniques for catching fish include hand gathering, spearing, netting, angling and trapping....
takes place. Truffles, garlic, seasonal vegetables, cheese and rice are all used. Wines from the Nebbiolo grape such as Barolo
Barolo
Barolo is a red Denominazione di Origine Controllata e Garantita wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is often described as one of Italy's greatest wines...
and Barbaresco
Barbaresco
Barbaresco is an Italian wine made with the Nebbiolo grape. Barbaresco is produced in the Piedmont region in an area of the Langhe immediately to the east of Alba and specifically in the comunes of Barbaresco, Treiso and Neive plus that area of the frazione San Rocco Senodelvio which was once part...
are produced as well as wines from the Barbera
Barbera
Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy . It produces good yields and is known for deep color, low tannins and high levels of acid...
grape, fine sparkling wine
Sparkling wine
Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved , or as a result of carbon dioxide...
s, and the sweet, lightly sparkling, Moscato d'Asti
Moscato d'Asti
Moscato d'Asti is a "Denominazione di origine controllata e garantita" sparkling white wine produced mainly in the province of Asti, north-west Italy, and in smaller nearby regions in the provinces of Alessandria and Cuneo. The wine is sweet and low in alcohol, and often enjoyed with dessert. ...
. The region is also famous for its Vermouth
Vermouth
Vermouth is a fortified wine flavored with various dry ingredients. The modern versions of the beverage were first produced around the late 18th and early 19th centuries in Italy and France...
and Ratafia
Ratafia
Ratafia is a liqueur or cordial flavoured with lemon peel, herbs in various amounts typically combined with sugar. It may also be prepared with peach or cherry kernels, bitter almonds, or other fruits, as many different varieties are made...
production. Castelmagno
Castelmagno (cheese)
Castelmagno is a cheese with Protected designation of origin status from the north-west Italian region Piedmont.-Historical notes:Castelmagno is a cheese which has been made for many centuries: the earliest known mention of it dates to 1277, but in all likelihood its origins are much...
is a prized cheese of the region. Piedmont is also famous for the quality of its Carrù
Carrù
Carrù is a comune in the Province of Cuneo in the Italian region Piedmont, located about 70 km south of Turin and about 30 km northeast of Cuneo....
beef, hence the tradition of eating raw meat seasoned with garlic oil, lemon and salt, the famous Brasato al vino, wine stew made from marinated beef, and boiled beef served with various sauces. The most typical of the Piedmont tradition are its traditional agnolotti
Agnolotti
Agnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto...
(pasta folded over with a roast beef meat and vegetable stuffing), taglierini
Taglierini
Taglierini is a type of ribbon pasta noodles. It is like tagliatelle but is a thinner version. It's a traditional recipe in Piedmont where it's called Tajarin and made of egg dough . It's typically served with butter and truffles or meat roast sauce ....
(thinner version of tagliatelle), bagna cauda
Bagna Cauda
Bagna càuda, is a warm dip typical of Piedmont, Italy, but with numerous local variations...
(sauce of garlic, anchovies, olive oil and butter) and bicerin
Bicerin
Bicerin is a traditional hot drink native to Turin, Italy, made of espresso, drinking chocolate and whole milk served layered in a small rounded glass. The word bicerin is Piedmontese for “small glass”. The beverage has been known since the 18th-century and was famously praised by Alexandre Dumas...
(hot drink made of coffee, chocolate and whole milk). Finally Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella
Nutella
Nutella is the brand name of a chocolate spread. Nutella, manufactured by the Italian company Ferrero, was introduced on the market in 1963. The recipe was developed from an earlier Ferrero spread released in 1944. Nutella is now sold in over 75 countries....
, gianduiotto
Gianduiotto
thumb|Two GianduiottiThe Gianduiotto is a Piedmontese chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored...
and marron glacé that are famous worldwide.
Liguria
Umami
Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...
pies are popular, mixing greens and artichoke
Artichoke
-Plants:* Globe artichoke, a partially edible perennial thistle originating in southern Europe around the Mediterranean* Jerusalem artichoke, a species of sunflower with an edible tuber...
s along with cheeses, milk curds and eggs. Onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s and olive oil
Olive oil
Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
are used. Because of a lack of land suitable for wheat, the Ligurians use chick-peas in farinata
Farinata
Farinata, socca, or cecina is a sort of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Pisa.-Names:...
and polenta-like panissa. The former is served plain or topped with onions, artichokes, sausage, cheese or young anchovies. Hilly districts use chestnuts as a source of carbohydrates. Ligurian pastas include corzetti from the Polcevera valley, pansoti, a triangular shaped ravioli filled with vegetables, piccagge, pasta ribbons made with a small amount of egg and served with artichoke sauce or pesto
Pesto
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
sauce, trenette
Trenette
Trenette are a type of narrow, flat, dried pasta especially associated with Genoa and Liguria.Trenette are the most traditional form of pasta served with pesto alla genovese, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.-Bibliography:*...
, made from whole wheat flour
Whole wheat flour
Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to provide nutrients , texture, and body to the finished product....
cut into long strips and served with pesto, boiled beans and potatoes, and trofie, a Ligurian gnocchi
Gnocchi
Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
made from whole grain flour and boiled potatoes, made into a spiral shape and often tossed in pesto. Many Ligurians emigrated to Argentina
Argentina
Argentina , officially the Argentine Republic , is the second largest country in South America by land area, after Brazil. It is constituted as a federation of 23 provinces and an autonomous city, Buenos Aires...
in the late 19th and early 20th centuries, influencing the cuisine of this country (which otherwise dominated by meat and dairy produces which the narrow ligurian hinterland would have not allowed).
Emilia-Romagna
Emilia-Romagna
Emilia–Romagna is an administrative region of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of and about 4.4 million inhabitants....
is known for its egg and filled pasta made with soft wheat flour. Bologna
Bologna
Bologna is the capital city of Emilia-Romagna, in the Po Valley of Northern Italy. The city lies between the Po River and the Apennine Mountains, more specifically, between the Reno River and the Savena River. Bologna is a lively and cosmopolitan Italian college city, with spectacular history,...
is notable for pasta dishes like tortellini
Tortellini
Tortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
, lasagne, gramigna and tagliatelle
Tagliatelle
Tagliatelle and tagliolini are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm wide...
which are found also in many other parts of the region in different declinations. Romagna
Romagna
Romagna is an Italian historical region that approximately corresponds to the south-eastern portion of present-day Emilia-Romagna. Traditionally, it is limited by the Apennines to the south-west, the Adriatic to the east, and the rivers Reno and Sillaro to the north and west...
subregion is known as well for pasta dishes like cappelletti
Cappelletti
Cappelletti is a contract bridge bidding convention used to intervene over opponent's 1NT opening. Its invention is usually attributed to Michael Cappelletti and his longtime partner Edwin Lewis, but origin of the concept is also claimed by Fred Hamilton, John Pottage and Gerald Helms.Cappelletti...
, garganelli
Garganelli
Garganelli are a type of egg-based pasta formed by rolling a flat, square noodle into a tubular shape. They can be made from smooth pasta or a ridged variant reminiscent of corduroy....
, strozzapreti
Strozzapreti
Strozzapreti are typically an elongated form of cavatelli, or hand-rolled pasta. In the Emilia-Romagna, Tuscany and Umbria regions of Italy as well as in the microstate of San Marino the name is used for a baked cheese and vegetable dumpling.-Origin of name:There are several legends to explain...
, spoglia lorda and tortelli alla lastra. In Emilia
Emilia (region of Italy)
Emilia is a historical region of northern Italy which approximately corresponds to the western and north-eastern portions of today’s Emilia-Romagna region...
subregion, except Piacenza
Piacenza
Piacenza is a city and comune in the Emilia-Romagna region of northern Italy. It is the capital of the province of Piacenza...
which is heavily influenced by the cuisines of Lombardy
Lombardy
Lombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe...
, rice is eaten to a lesser extent. Polenta
Polenta
Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
, a maize-based dish, is common both in Emilia and Romagna. The celebrated balsamic vinegar
Balsamic vinegar
Balsamic vinegar is a condiment originating from Italy.The original traditional product , made from a reduction of cooked white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia since the Middle Ages: the production of the balsamic vinegar is...
is made only in the Emilian cities of Modena
Modena
Modena is a city and comune on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of Italy....
and Reggio Emilia
Reggio Emilia
Reggio Emilia is an affluent city in northern Italy, in the Emilia-Romagna region. It has about 170,000 inhabitants and is the main comune of the Province of Reggio Emilia....
, following legally binding traditional procedures. Parmigiano Reggiano
Parmigiano Reggiano
Parmigiano-Reggiano , also known in English as Parmesan , is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna , and Mantova , Italy...
cheese is produced in Reggio Emilia, Parma, Modena and Bologna and is much used in cooking, whilst Grana Padano variety is produced in Piacenza. Although the Adriatic coast is a major fishing area (well-known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include: Parma's culatello and Felino salami
Felino
This article is about the Italian principality known as Felino. For the Mexican professional wrestler, see El Felino. For the military exercise conducted by the Community of Portuguese Language Countries see Felino Exercise....
, Piacenza's pancetta
Pancetta
Pancetta is Italian bacon, typically salt cured and seasoned with such spices as nutmeg, fennel, peppercorns, dried ground hot peppers and garlic, then dried for at least three months. Associated with Italy, pancetta varies by region. It is also produced broadly in Spain.-Styles:Pancetta can be...
, coppa and salami, Bologna's mortadella
Mortadella
Mortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat . Mortadella is a staple product of Bologna, Italy...
and salame rosa, Modena's zampone, cotechino
Cotechino
The cotechino is an Italian charcuterie product, similar to salami, but that has to be cooked - usually it is boiled at low heat for about four hours...
and cappello di prete and Ferrara
Ferrara
Ferrara is a city and comune in Emilia-Romagna, northern Italy, capital city of the Province of Ferrara. It is situated 50 km north-northeast of Bologna, on the Po di Volano, a branch channel of the main stream of the Po River, located 5 km north...
's salama da sugo. Piacenza and Ferrara are also known for some dishes prepared with horse and donkey meat. Regional desserts include zuppa inglese
Zuppa Inglese
Zuppa Inglese is an Italian custard-based dessert.-History:Recipes for this sweet first appeared in the towns of Parma, Bologna, Forlì, Ferrara and Reggio Emilia, all in the Emilia-Romagna region, in the late 19th century...
(custard-based dessert made with sponge cake and Alchermes
Alchermes
Alchermes is a type of Italian liqueur prepared by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg and vanilla, and other herbs and flavoring agents...
liqueur) and pampepato (Christmas cake made with pepper, chocolate, spices, and almonds). An exhaustive list of the most important regional wines should include Sangiovese
Sangiovese
Sangiovese is a red Italian wine grape variety whose name derives from the Latin sanguis Jovis, "the blood of Jove"...
, Lambrusco
Lambrusco
Lambrusco is the name of both a red wine grape and an Italian wine made principally from the grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy, principally around the central provinces of Modena, Parma, Reggio nell'Emilia, and Mantua...
, Cagnina di Romagna
Cagnina di Romagna
Cagnina di Romagna is an Italian wine-producing zone in Emilia-Romagna region, in northeastern Italy. It is classified as a Denominazione di Origine Controllata ....
, Colli Piacentini
Colli Piacentini
The Colli Piacentini is an Italian wine region located at the western end of Emilia-Romagna. In 1967 it was given the Denominazione di origine controllata quality designation. Within its boundaries are several smaller DOCs including Colli Piacentini Gutturnio, Monterosso Val D'Arda DOC,...
, Trebbiano
Trebbiano
Trebbiano is the second most widely planted grape in the world. It gives good yields, but makes undistinguished wine at best. It can be fresh and fruity, but does not keep long. Its high acidity makes it important in Cognac production...
.
Tuscany
Tuscany
Tuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....
cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh fruit
Fruit
In broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
are used. A good example would be ribollita
Ribollita
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally...
, a notable Tuscan soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (i.e. reboiling) the leftover minestrone
Minestrone
Minestrone is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes....
or vegetable soup from the previous day. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero (Tuscan kale), onion and olive oil. A regional Tuscan pasta known as pici
Pici
Pici is a thick, hand rolled pasta, like a fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci....
resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. White truffles from San Miniato
San Miniato
San Miniato is a town and comune in the province of Pisa, in the region of Tuscany, Italy.San Miniato sits at an historically strategic location atop three small hills where it dominates the lower Arno valley between the valleys of Egola and Elsa...
appear in October and November. High-quality beef, used for the traditional Florentine steak, come from the Chianina
Chianina
The Chianina is an Italian breed of cattle, formerly principally a draught breed, now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world...
cattle breed of the Chiana Valley and the Maremmana
Maremmana
thumb|A Maremmana cow.The Maremmana is a breed of cattle reared in the Maremma, a prairie region extending in western central Italy from southern Tuscany to northern Lazio, usually in the provinces of Grosseto and Viterbo respectively....
from Maremma
Maremma
The Maremma is a vast area in Italy bordering the Tyrrhenian Sea, consisting of part of south-western Tuscany - Maremma Livornese and Maremma Grossetana , and part of northern Lazio - Maremma Laziale .The poet Dante Alighieri in his Divina Commedia places the...
. Pork is also produced. The region is well-known also for its rich game
Game (food)
Game is any animal hunted for food or not normally domesticated. Game animals are also hunted for sport.The type and range of animals hunted for food varies in different parts of the world. This will be influenced by climate, animal diversity, local taste and locally accepted view about what can or...
, especially wild boars, hares, fallow deers, roe deers and pheasant that often are used to prepare pappardelle
Pappardelle
Pappardelle are large, very broad fettuccine. The name derives from the verb “pappare", to gobble up. The fresh types are two to three centimetres wide and may have fluted edges. Dried egg pappardelle have straight sides. This traditional pasta, a cousin to the smaller tagliatelle, was...
dishes. Regional desserts include panforte
Panforte
Panforte is a traditional Italian dessert containing fruits and nuts, and resembling fruitcake or Lebkuchen. It may date back to 13th century Siena, in Italy's Tuscany region. Documents from 1205 show that panforte was paid to the monks and nuns of a local monastery as a tax or tithe which was due...
(prepared with honey, fruits and nuts), ricciarelli
Ricciarelli
Ricciarelli may refer to:*Ricciarelli, an Italian confection*Katia Ricciarelli, a soprano*Daniele da Volterra , a painter...
(biscuits made using an almond base with sugar, honey and egg white), and cavallucci
Cavallucci
Cavallucci, which translates approximately to little horses, are chewy anise biscuits traceable to the 16th century.The versions of these cookies sold today are a gentrified version of a pastry which were originally served to servants who worked in the stables of rich Italian aristocrats...
(cookies made with almonds, candied fruits, coriander, flour, honey). Well-known regional wines include Brunello di Montalcino
Brunello di Montalcino
Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino located about 120 km south of Florence in the Tuscany wine region. Brunello, roughly translated as "small dark one" in the local dialect, is the unofficial name of the clone of Sangiovese...
, Carmignano, Chianti
Chianti
Chianti is a red Italian wine produced in Tuscany. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco ; however, the fiasco is only used by a few makers of the wine now; most Chianti is now bottled in more standard shaped wine bottles...
, Morellino di Scansano
Morellino di Scansano
Morellino di Scansano DOCG is an Italian red wine made in the hilly environs of the village of Scansano , in the Maremma, which includes a part of the coast of southern Tuscany which has an ancient but obscure tradition of winemaking. Morellino is the local name for the Sangiovese grape varietal...
, Parrina
Parrina
Parrina is a small Italian Denominazione di Origine Controllata comprising parts of the commune of Orbetello in the province of Grosseto, Tuscany. The DOC was awarded in 1971, and extends to 110.33 hectares , with about 20 wine producers, the largest of which, by far, is Antica Fattoria La Parrina...
, Sassicaia
Sassicaia
Tenuta San Guido is an Italian wine producer in the DOC Bolgheri in Toscana, known as a producer of "Super Tuscan" wine. Its wine Sassicaia is considered one of Italy's leading Bordeaux-style red wines. The estate also produces a second wine, Guidalberto, and the third wine Le Difese...
, Vernaccia di San Gimignano
Vernaccia di San Gimignano
Vernaccia is a white Italian wine, made from the Vernaccia grape, produced in and around the Italian hill town of San Gimignano in Tuscany. Since the Renaissance it has been considered one of Italy's finest white wines...
.
Umbria
Umbria
Umbria is a region of modern central Italy. It is one of the smallest Italian regions and the only peninsular region that is landlocked.Its capital is Perugia.Assisi and Norcia are historical towns associated with St. Francis of Assisi, and St...
n dishes are prepared by boiling or roasting with local olive oil and herbs. Vegetable dishes are popular in the spring and summer, while fall and winter sees meat from hunting and black truffles from Norcia
Norcia
Norcia is a town and comune in the province of Perugia in southeastern Umbria, located in a wide plain abutting the Monti Sibillini, a subrange of the Apennines with some of its highest peaks, near the Sordo River, a small stream that eventually flows into the Nera...
. Meat dishes include the traditional wild boar sausages, pheasants, geese, pigeons, frogs, snails. Castelluccio is known for its lentils, Spoleto
Spoleto
Spoleto is an ancient city in the Italian province of Perugia in east central Umbria on a foothill of the Apennines. It is S. of Trevi, N. of Terni, SE of Perugia; SE of Florence; and N of Rome.-History:...
and Monteleone are known for spelt. Freshwater fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
include lasca
Lasca
Lasca is a draughts variant, invented by the second World Chess Champion Emanuel Lasker...
, trout
Trout
Trout is the name for a number of species of freshwater and saltwater fish belonging to the Salmoninae subfamily of the family Salmonidae. Salmon belong to the same family as trout. Most salmon species spend almost all their lives in salt water...
, freshwater perch
Perch
Perch is a common name for fish of the genus Perca, freshwater gamefish belonging to the family Percidae. The perch, of which there are three species in different geographical areas, lend their name to a large order of vertebrates: the Perciformes, from the Greek perke meaning spotted, and the...
, grayling
Grayling (genus)
Thymallus is a genus of freshwater fish in the salmon family of order Salmoniformes; it is the only genus of subfamily Thymallinae. The type species is T. thymallus, the grayling. The genus's five distinct species are generically called graylings, but without qualification this also refers...
, eel
Eel
Eels are an order of fish, which consists of four suborders, 20 families, 111 genera and approximately 800 species. Most eels are predators...
, barbel, whitefish
Whitefish (fisheries term)
Whitefish or white fish is a fisheries term referring to several species of demersal fish with fins, particularly cod , whiting , and haddock , but also hake , pollock , or others...
, and tench
Tench
The tench or doctor fish is a freshwater and brackish water fish of the cyprinid family found throughout Eurasia from Western Europe including the British Isles east into Asia as far as the Ob and Yenisei Rivers. It is also found in Lake Baikal...
. Orvieto and Sagrantino di Montefalco
Sagrantino di Montefalco
Sagrantino di Montefalco are Italian wines made with 100% Sagrantino grapes in the Province of Perugia, although not necessarily in the comune of Montefalco...
are important regional wines.
Marche
On the coast of MarcheMarche
The population density in the region is below the national average. In 2008, it was 161.5 inhabitants per km2, compared to the national figure of 198.8. It is highest in the province of Ancona , and lowest in the province of Macerata...
, fish and seafood are produced. Inland, wild and domestic pigs are used for sausages and ham
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
s. These hams are not thinly sliced, but cut into bite-sized chunks. Suckling pig
Suckling pig
A suckling pig is a piglet fed on its mother's milk . In culinary, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines...
, chicken
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
and fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
are often stuffed before being roasted or placed on the spit. Ascoli, Marche southernmost province, is well-known for Olive all'ascolana, (stoned olives stuffed with several meats and parmesan, then fried).
Lazio
Pasta dishes based on the use of guancialeGuanciale
Guanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States....
(unsmoked bacon prepared with pig's jowl or cheeks) are often found in Lazio, such as pasta alla carbonara
Carbonara
Pasta alla carbonara is an Italian pasta dish based on eggs, cheese , bacon , and black pepper...
, and pasta all'amatriciana
Sugo all'amatriciana
-External links:*** in Italian and English* and in Italian* and in English ***...
. Another pasta dish of the region is arrabbiata, with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes like the entrail-based rigatoni
Rigatoni
Rigatoni is a form of tube-shaped pasta of varying lengths and diameters. It is larger than penne and ziti and sometimes slightly curved. Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne....
with pajata sauce and coda alla vaccinara
Coda alla vaccinara
Coda alla vaccinara is a modern Roman stew made of "oxtail" and various vegetables.Its introduction dates back to times when it was customary to pay a vaccinaro in kind with the entrails, hide, and tail of the animal...
. Iconic of Lazio are also cheese made from ewes'milk (Pecorino Romano
Pecorino Romano
Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk . Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of...
), porchetta
Porchetta
Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood...
(savory, fatty, and moist boneless pork roast) and Frascati white wine. The influence of the ancient Jewish community can be noticed in the Roman cuisine's traditional carciofi alla giudia
Carciofi alla giudia
Carciofi alla giudía is one of the most famous dishes of the Roman Jewish cuisine.This recipe originated in Rome and is basically a deeply fried artichoke...
.
Abruzzo and Molise
Pasta, meat and vegetables are central to the cuisine of Abruzzo and MoliseMolise
Molise is a region of Southern Italy, the second smallest of the regions. It was formerly part of the region of Abruzzi e Molise and now a separate entity...
. Chilies
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
(peperoncini) are typical of Abruzzo
Abruzzo
Abruzzo is a region in Italy, its western border lying less than due east of Rome. Abruzzo borders the region of Marche to the north, Lazio to the west and south-west, Molise to the south-east, and the Adriatic Sea to the east...
, where they are called diavoletti ("little devils") for their spicy heat. Centerbe
Centerbe
Centerbe or Centerba, translated as "one hundred herbs", is a traditional Italian liqueur of light green colour made of digestive and aromatic herbs found in the Majella, an appendix of the Apennine Mountains. It is made in Abruzzo, Italy and it contains 70% alcohol. The liqueur comes in two...
("Hundred Herbs") is a strong (72% alcohol), spicy herbal liqueur drunk by the locals. Lamb is used with pasta. A dish from Pescara
Pescara
Pescara is the capital city of the Province of Pescara, in the Abruzzo region of Italy. As of January 1, 2007 it was the most populated city within Abruzzo at 123,059 residents, 400,000 with the surrounding metropolitan area...
is arrosticini
Arrosticini
Arrosticini are a traditional dish from the Italian region of Abruzzo. Arrosticini are typically made from castrated sheep's meat , cut in chunks and pierced by a skewer...
, little pieces of castrated lamb on a wooden stick and cooked on coals. The chitarra (literally "guitar") is a fine stringed tool that pasta dough is pressed through for cutting. The popularity of saffron, grown in the province of L'Aquila
L'Aquila
L'Aquila is a city and comune in central Italy, both the capital city of the Abruzzo region and of the Province of L'Aquila. , it has a population of 73,150 inhabitants, but has a daily presence in the territory of 100,000 people for study, tertiary activities, jobs and tourism...
, has waned in recent years. Montepulciano d'Abruzzo
Montepulciano d'Abruzzo
Montepulciano d'Abruzzo is a red Italian wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy. The wine was classified as Denominazione di origine controllata in 1968 with a separate Denominazione di origine controllata e Garantita for wine produced around...
is an important local red wine. The most famous dish of Molise
Molise
Molise is a region of Southern Italy, the second smallest of the regions. It was formerly part of the region of Abruzzi e Molise and now a separate entity...
is cavatelli
Cavatelli
Cavatelli are a type of pasta. It has two meanings: the most common meaning is small pasta shells that look like miniature hot dog buns. It is similar in shape to casarecci, but shorter in length. The name is less frequently used for a type of dumpling made with ricotta.In Italy, cavatelli...
, a long shaped, handmade maccheroni-type pasta made of flour, semolina and water, often served with meat sauce, broccoli or mushrooms.
Campania
Campania
Campania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km² makes it the most densely populated region in the country...
extensively produces tomatoes, peppers, spring onions
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
, potatoes, artichokes, fennel, lemons and oranges which all take on the flavor of volcanic soil. The Gulf of Naples
Gulf of Naples
The Gulf of Naples is a c. 15 km wide gulf located in the south western coast of Italy, . It opens to the west into the Mediterranean Sea. It is bordered on the north by the cities of Naples and Pozzuoli, on the east by Mount Vesuvius, and on the south by the Sorrentine Peninsula and the main...
offers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams and shellfish. Spaghetti alla puttanesca is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers and garlic. The region is well-known also for its mozzarella
Mozzarella
Mozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
production (especially from the milk of water buffalo) that's used in a variety of dishes, including parmigiana
Parmigiana
Parmigiana is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of aubergine is the earliest version...
(shallow fried eggplant slices layered with cheese and tomato sauce, then baked). Desserts include struffoli
Struffoli
Struffoli is a Neapolitan dish made of deep fried balls of dough about the size of marbles. Struffoli are crunchy on the outside and light inside. They are mixed with honey and other sweet things...
(deep fried balls of dough) ricotta
Ricotta
Ricotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
-based pastiera
Pastiera
Pastiera is a type of Italian cake made with ricotta cheese. It originates from the area of Naples. It is a typical cake during Easter time.-Mythical origins:...
and sfogliatelle
Sfogliatelle
Sfogliatelle , are shell shaped filled pastries native to Italian cuisine. "Sfogliatelle" means "many leaves/layers," the pastry's texture resembling leaves stacked on each other.-Origin:...
, and rum-dipped babà
Baba
- Geography :* Baba, Masovian Voivodeship * Baba, Mogilno County in Kuyavian-Pomeranian Voivodeship * Baba, Rypin County in Kuyavian-Pomeranian Voivodeship...
.
Originating in Neapolitan cuisine
Naples
Naples is a city in Southern Italy, situated on the country's west coast by the Gulf of Naples. Lying between two notable volcanic regions, Mount Vesuvius and the Phlegraean Fields, it is the capital of the region of Campania and of the province of Naples...
, pizza
Pizza
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
has become popular in many different parts of the world. Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce
Tomato sauce
A tomato sauce is any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish...
, cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
(usually mozzarella) and various toppings depending on the culture
Culture
Culture is a term that has many different inter-related meanings. For example, in 1952, Alfred Kroeber and Clyde Kluckhohn compiled a list of 164 definitions of "culture" in Culture: A Critical Review of Concepts and Definitions...
. Since the original pizza, several other types of pizzas have evolved.
Since Naples was the capital of the Kingdom of Two Sicilies, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, like timballo and the sartù di riso, pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain poor but nutritionally healthy ingredients, like pasta with beans and other pasta dishes with vegetables.
Famous regional wines are Greco di Tufo
Greco (grape)
Greco is an Italian wine grape that may be of Greek origin. The name relates to both white and black wine grape varieties. While there is more land area dedicated to Greco nero, the Greco bianco is the grape most commonly referred to by the shorthand "Greco"...
and Taurasi.
Puglia
Puglia is a massive food producer: major production includes wheat, tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, endiveEndive
Endive , Cichorium endivia, is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads.-Background:Endive is also a common name for some types of chicory...
, chickpeas, lentils, beans and cheese (like the traditional caciocavallo
Caciocavallo
Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, especially mostly on the Apennine Mountains...
cheese). Apulia is also the largest producer of olive oil in Italy. The sea offers abundant fish and seafood that are extensively used in the regional cuisine, especially oysters, and mussels. Goat and lamb are occasionally used. The region is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette
Orecchiette
Orecchiette is a kind of home-made pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which reminds one of a small ear. In Italian orecchio means ear, and the suffix 'etto' means 'small'. In the vernacular of Taranto it is called recchietedd, or...
-type pasta, often served with tomato sauce, potatoes, mussels or broccoli. Pasta with cherry tomatoes and arugula
Arugula
Eruca sativa , is an edible annual plant, commonly known as rocket, roquette, rucola or arugula, not to be confused with Wild rocket. It is a species of Eruca native to the Mediterranean region, from Morocco and Portugal east to Lebanon and Turkey...
is also popular. Regional desserts include zeppola, doughnuts usually topped with powdered sugar and filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture.
For Christmas, Pugliesi make a very traditional rose shape pastry called Cartellate. These are fried and dipped in Vin Cotto which is a reduction of wine or in some cases of fig juice.
Basilicata
Pork is an integral part of BasilicataBasilicata
Basilicata , also known as Lucania, is a region in the south of Italy, bordering on Campania to the west, Apulia to the north and east, and Calabria to the south, having one short southwestern coastline on the Tyrrhenian Sea between Campania in the northwest and Calabria in the southwest, and a...
's cuisine, often made into sausages or roasted on a spit. Mutton and lamb are also popular. Pasta sauces are generally based on meats or vegetables. Spicy peperoncini are much used. The bitter digestif Amaro Lucano is made here.
Calabria
The cuisine of CalabriaCalabria
Calabria , in antiquity known as Bruttium, is a region in southern Italy, south of Naples, located at the "toe" of the Italian Peninsula. The capital city of Calabria is Catanzaro....
has been influenced by conquerors and visitors. The Arabs brought oranges, lemons, raisins, artichokes and egg plants. Cistercian monks introduced new agricultural practices
Agriculture
Agriculture is the cultivation of animals, plants, fungi and other life forms for food, fiber, and other products used to sustain life. Agriculture was the key implement in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that nurtured the...
to the region along with dairy product
Dairy product
Dairy products are generally defined as foods produced from cow's or domestic buffalo's milk. They are usually high-energy-yielding food products. A production plant for such processing is called a dairy or a dairy factory. Raw milk for processing comes mainly from cows, and, to a lesser extent,...
s. French rule under the House of Anjou
House of Valois-Anjou
The Valois House of Anjou, or the Younger House of Anjou, was a noble French family, deriving from the royal family, the House of Valois. They were monarchs of Naples, as well as various other territories....
and Napoleon, along with Spanish influence, affected the language and culinary skills as seen in the naming of things such as cake, gatò, from the French gateau. Seafood includes swordfish
Swordfish
Swordfish , also known as broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood...
, shrimp
Shrimp
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
, lobster
Lobster
Clawed lobsters comprise a family of large marine crustaceans. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.Though several groups of crustaceans are known as lobsters, the clawed lobsters are most...
, sea urchin
Sea urchin
Sea urchins or urchins are small, spiny, globular animals which, with their close kin, such as sand dollars, constitute the class Echinoidea of the echinoderm phylum. They inhabit all oceans. Their shell, or "test", is round and spiny, typically from across. Common colors include black and dull...
and squid
Squid
Squid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...
. Macaroni
Macaroni
Macaroni is a variety of moderately extended, machine-made, dry pasta made with durum wheat. Macaroni noodles do not contain eggs, and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made...
-type pasta is widely used in regional dishes, often served with goat, beef or pork sauce and salty ricotta
Ricotta
Ricotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
. Main courses include Frìttuli
Frìttuli
Frittole , is a traditional dish made of pork parts in the city of Reggio Calabria and the surrounding province. Curcùci is also made in the preparation process...
(prepared by boiling pork rind, meat and trimmings in pork fat), different varieties of spicy sausages (like Nduja
Nduja
'Nduja is a spicy spreadable sausage made with pork. It is typically made with parts of the pig such as the shoulder, belly and jowl as well as tripe, roasted peppers and a mixture of spices...
and Capicola
Capicola
Capocollo , or coppa, is a traditional Calabrian Italian cold cut made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum"...
), goat and land snails. Melon
Melon
thumb|200px|Various types of melonsThis list of melons includes members of the plant family Cucurbitaceae with edible, fleshy fruit e.g. gourds or cucurbits. The word "melon" can refer to either the plant or specifically to the fruit...
and watermelon
Watermelon
Watermelon is a vine-like flowering plant originally from southern Africa. Its fruit, which is also called watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind and fleshy center...
are traditionally served in a chilled fruit salad or wrapped in ham. Calabrian wine
Calabrian wine
Calabrian wine is Italian wine from the Calabria region of southern Italy. Over 90% of the region's wine production is red wine, with a large portion made from the Gaglioppo grape. Calabria has 12 Denominazione di origine controllata regions but only 4% of the yearly production is classified as...
s include Greco di Bianco, Bivongi, Cirò, Dominici, Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavigna, Verbicaro.
Sicily
Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtably has a predominantly Italian base, Sicilian food also has Spanish, Greek and Arab influences. DionysusDionysus
Dionysus was the god of the grape harvest, winemaking and wine, of ritual madness and ecstasy in Greek mythology. His name in Linear B tablets shows he was worshipped from c. 1500—1100 BC by Mycenean Greeks: other traces of Dionysian-type cult have been found in ancient Minoan Crete...
is said to have introduced wine to the region: a trace of historical influence from Ancient Greece
Ancient Greece
Ancient Greece is a civilization belonging to a period of Greek history that lasted from the Archaic period of the 8th to 6th centuries BC to the end of antiquity. Immediately following this period was the beginning of the Early Middle Ages and the Byzantine era. Included in Ancient Greece is the...
. The ancient Romans introduced lavish dishes based on goose
Goose
The word goose is the English name for a group of waterfowl, belonging to the family Anatidae. This family also includes swans, most of which are larger than true geese, and ducks, which are smaller....
. The Byzantines
Byzantine Greeks
Byzantine Greeks or Byzantines is a conventional term used by modern historians to refer to the medieval Greek or Hellenised citizens of the Byzantine Empire, centered mainly in Constantinople, the southern Balkans, the Greek islands, Asia Minor , Cyprus and the large urban centres of the Near East...
favored sweet and sour flavors and the Arabs brought, sugar
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
, citrus
Citrus
Citrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
, sweet melons, rice, saffron, nutmeg
Nutmeg
The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia...
, clove
Clove
Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world...
, black pepper
Black pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
, and cinnamon
Cinnamon
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...
. The Normans and Hohenstaufen
Hohenstaufen
The House of Hohenstaufen was a dynasty of German kings in the High Middle Ages, lasting from 1138 to 1254. Three of these kings were also crowned Holy Roman Emperor. In 1194 the Hohenstaufens also became Kings of Sicily...
s had a fondness for meat dishes. The Spanish introduced items from the New World including chocolate, maize, turkey and tomatoes.
Much of the island's cuisine encourages the use of fresh vegetables such as eggplant, peppers
Bell pepper
Bell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
, and tomatoes, and fish such as tuna
Tuna
Tuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
, sea bream, sea bass
European seabass
The European seabass, Dicentrarchus labrax, also known as Morone labrax, is a primarily ocean-going fish that sometimes enters brackish and fresh waters. It is also known as the sea dace...
, cuttlefish
Cuttlefish
Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda . Despite their name, cuttlefish are not fish but molluscs....
, and swordfish
Swordfish
Swordfish , also known as broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood...
. In Trapani
Trapani
Trapani is a city and comune on the west coast of Sicily in Italy. It is the capital of the Province of Trapani. Founded by Elymians, the city is still an important fishing port and the main gateway to the nearby Egadi Islands.-History:...
, in the extreme western corner of the island, North African
North African cuisine
North Africa, the northernmost part of Africa along the Mediterranean Sea includes the nations of Algeria, Egypt, Libya, Morocco, and Tunisia...
influences are clear in the use of various couscous
Couscous
Couscous is a Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco and Tunisia.-Etymology:...
based dishes, usually combined with fish. Traditional specialties from Sicily include arancini
Arancini
Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancine are usually filled with ragù , tomato sauce, mozzarella, and/or peas....
(a form of deep-fried rice croquette
Croquette
A croquette is a small fried food roll containing, usually as main ingredients, mashed potatoes, and/or ground meat , shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in...
s), pasta alla Norma
Pasta alla Norma
Pasta alla norma is a classic pasta dish in Sicilian cuisine from Catania, an Italian city on the east coast of Sicily. It's made with tomatoes, fried eggplant, grated ricotta cheese, and basil. It is supposedly named for the opera Norma by Vincenzo Bellini....
, caponata
Caponata
right|210pxCaponata is a Sicilian aubergine dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce...
, pani ca meusa, and a host of desserts and sweets such as cannoli
Cannoli
Cannoli are Sicilian pastry desserts. The singular is cannolo , meaning "little tube", with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine...
, granita
Granita
Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy , it is related to sorbet and italian ice. However, in most of Sicily, it has a coarser, more crystalline texture...
, and cassata
Cassata
Cassata or Cassata siciliana is a traditional sweet from the area of Palermo, Sicily, Italy. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts....
).
Typical of Sicily is Marsala, a red, fortified wine
Fortified wine
Fortified wine is wine to which a distilled beverage has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it...
similar to Port
Port wine
Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, and comes in dry, semi-dry, and white varieties...
and largely exported.
Sardinia
Rock lobsterRock lobster
Jasus edwardsii, the southern rock lobster, red rock lobster, or spiny rock lobster, is a species of spiny lobster found throughout coastal waters of southern Australia and New Zealand including the Chatham Islands. This species is commonly called crayfish or crays in New Zealand and in Māori...
, scampi
Scampi
Scampi is the term for a particular type of lobster, deriving originally from the Greek word κάμπη 'kampē' meaning a 'bending' or 'winding'. The name is sometimes used loosely to describe a style of preparation typically for seafood, and as a culinary name for some species of crustacean...
, squid, tuna, sardines and other seafood figure prominently. Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are widely used in the regional cuisine. Sardinia have also many special types of bread, made dry, which keeps longer than high-moisture breads. Those are baked as well, including carasau
Pane carasau
Pane carasau, or carta da musica, is a traditional flatbread from Sardinia.It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread , then separating it into two sheets which are baked again...
bread civraxiu, coccoi pinatus, a highly decorative bread and pistoccu made with flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic and a strong cheese.
Meal structure
Traditionally, meals in Italy usually contain 3 or 4 courses. Meals are seen as a time to spend with family and friends instead of immediate sustenance; thus, daily meals can be longer than in other cultures. During holidays, family feasts can last for hours.Today, the traditional Italian menu is kept mainly for special events (such as weddings) while an everyday menu includes only the first and second course, the side dish
Side dish
A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entrée or main course at a meal.-Common types:...
and coffee. A notable aspect of Italian meals is that the primo or first course, is usually a more filling dish such as risotto or pasta. Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).
| Meal stage | Composition |
|---|---|
| Aperitivo | apéritif Aperitif Apéritifs and digestifs are alcoholic drinks that are normally served with meals.-Apéritifs:An apéritif is usually served before a meal to stimulate the appetite. This contrasts with digestifs, which are served after a meal for the purpose of aiding digestion... usually enjoyed as an appetizer before a large meal, may be: Campari Campari Campari is an alcoholic apéritif obtained from the infusion of herbs and fruit in alcohol and water. It is a bitters characterized by its dark red color.... , Cinzano Cinzano Cinzano is an Italian brand of vermouth, a brand owned since 1999 by Gruppo Campari. It comes in four versions:*Cinzano Rosso, which is amber-coloured;*Cinzano Bianco, which is white and drier than Rosso, yet still considered a sweet vermouth;... , Prosecco Prosecco Prosecco is an Italian white wine — generally a Dry or Extra Dry sparkling wine — normally made from Glera grapes. DOC prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally mainly in the areas near Conegliano and Valdobbiadene, in the hills... , Aperol Aperol Aperol is an Italian aperitif originally produced by the Barbieri company, based in Padua. Aperol is now produced by the Campari company. While Aperol was originally created in 1919, it did not become successful until after World War II... , Spritz Spritz (alcoholic beverage) The Spritz is a wine-based cocktail commonly served as an aperitif in northern Italy, especially in the Veneto region and surrounding areas. The drink is prepared with white wine or Prosecco wine, a dash of some bitter liqueur such as Aperol, Campari, Gran Classico, Select or Cynar... , Vermouth Vermouth Vermouth is a fortified wine flavored with various dry ingredients. The modern versions of the beverage were first produced around the late 18th and early 19th centuries in Italy and France... . |
| Antipasto | literally "before (the) meal", hot or cold appetizers |
| Primo | "first course", usually consists of a hot dish like pasta, risotto, gnocchi, or soup. |
| Secondo | "second course", the main dish, usually fish or meat. Traditionally veal, pork and chicken are most commonly used, at least in the North, though beef has become more popular since World War II and wild game is found, particularly in Tuscany. Fish are generally caught locally. |
| Contorno | "side dish", may be a salad or cooked vegetables. A traditional menu features salad along with the main course. |
| Formaggio e frutta | "cheese and fruits", the first dessert. Local cheeses may be part of the Antipasto or Contorno as well. |
| Dolce | "sweet", such as cakes and cookies |
| Caffè | coffee |
| Digestivo | "digestives", liquors/liqueurs (grappa Grappa Grappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35%–60% alcohol by volume... , amaro Amaro (drink) Amaro is a variety of Italian herbal liqueur, commonly drunk as an after-dinner digestif. It is usually bitter and sweet, sometimes syrupy, usually with an alcohol content between 16% and 35%... , limoncello Limoncello Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo... , sambuca Sambuca Sambuca is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in colour or bright red .... , nocino Nocino Nocino is a sticky dark brown liqueur from the Emilia-Romagna region in Northern Italy. It is made from unripe green walnuts steeped in spirit. It has an aromatic but bittersweet flavor. It may be homemade, and is also available commercially in bottled form... , sometimes referred to as ammazzacaffè Ammazzacaffè Ammazzacaffè is a small glass of liqueur usually consumed after coffee to dull its taste. It is a common Italian custom, especially after a generous tasty festive meal.... , "coffee killer") |
Note: On restaurant menus, these terms may be referred to as Primi, Secondi, Contorni, and Digestivi.
Food establishments
Each type of establishment has a defined role and traditionally sticks to it.| Establishment | Description |
|---|---|
| Agriturismo | Working farms that offer accommodations and meals. Often the meals are served to guests only. Marked by a green and gold sign with a knife and fork. |
| Bar Bar (establishment) A bar is a business establishment that serves alcoholic drinks — beer, wine, liquor, and cocktails — for consumption on the premises.Bars provide stools or chairs that are placed at tables or counters for their patrons. Some bars have entertainment on a stage, such as a live band, comedians, go-go... /Caffé |
Locations which serve coffee, soft drink Soft drink A soft drink is a non-alcoholic beverage that typically contains water , a sweetener, and a flavoring agent... s, juice and alcohol. Hours are generally from 6am to 10pm. Foods may include brioche Brioche Brioche is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs" It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied... , panini, tramezzini (sandwiches) and spuntini (snacks such as olive Olive The olive , Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea.Its fruit, also called the olive, is of major agricultural importance in the... s, potato crisps Potato chip Potato chips are thin slices of potato that are deep fried... and small pieces of frittata Frittata Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta... ). |
| Birreria | A bar that offers beer found in central and northern regions of Italy. |
| Frasca/Locanda | Friulian wine producers that open for the evening and may offer food along with their wines. |
| Gelateria | An Italian ice cream shop/bar, that sells gelato Gelato Gelato is the italian word for ice cream and sorbet. Italians use the word gelato to mean a sweet treat that is served frozen. Indeed, gelato, just like ice cream, is made with Milk, cream, various sugars, flavoring including fresh fruit and nut purees.... . A shop where you can get your gelato Gelato Gelato is the italian word for ice cream and sorbet. Italians use the word gelato to mean a sweet treat that is served frozen. Indeed, gelato, just like ice cream, is made with Milk, cream, various sugars, flavoring including fresh fruit and nut purees.... to go, or sit down and eat it in a cup or a cone. You can also order bigger ice desserts, or coffee and liquors. |
| Osteria Osteria An osteria in Italy was originally a place serving wine and simple food. Lately, the emphasis has shifted to the food but menus tend to be short with local specialities such as pasta and grilled meat and fish and often served at shared tables. Ideal for a cheap lunch, osterie also cater for... |
Focused on simple food of the region, often having only a verbal menu. Many are open only at night but some open for lunch. |
| Paninoteca | Sandwich shop open during the day. |
| Pizzeria | Locations specializing in Pizza. Wood fired-pizza ovens are a specialty of Italy. |
| Polenteria | A regional establishment seen in limited number north of Emilia-Romagna Emilia-Romagna Emilia–Romagna is an administrative region of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of and about 4.4 million inhabitants.... . |
| Ristorante Restaurant A restaurant is an establishment which prepares and serves food and drink to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services... |
Often offers upscale cuisine and printed menus. |
| Spaghetteria | Originating in Napoli, offering pasta dishes and other main courses. |
| Tavola Calda | Literally "hot table", offers pre-made regional dishes. Most open at 11am and close late. |
| Trattoria Trattoria A trattoria is an Italian-style eating establishment, less formal than a ristorante, but more formal than an osteria. There are generally no printed menus, the service is casual, wine is sold by the decanter rather than the bottle, prices are low, and the emphasis is on a steady clientele rather... |
A dining establishment often family run with inexpensive prices and an informal atmosphere. |
Coffee
Espresso
Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee. Espresso is widely known throughout the world....
is made from a blend of coffee beans, often from Brazil
Brazil
Brazil , officially the Federative Republic of Brazil , is the largest country in South America. It is the world's fifth largest country, both by geographical area and by population with over 192 million people...
. Espresso beans are roasted medium to medium dark in the north, and gets darker moving south.
A common misconception is that espresso has more caffeine than other coffee but the opposite is true. The longer roasting period extracts more caffeine. The modern espresso machine
Espresso machine
An espresso machine is used to produce the traditional Italian coffee beverage called espresso.-History:The first machine for making espresso was built and patented by Angelo Moriondo of Turin, Italy, who demonstrated a working example at the Turin General Exposition of 1884. He was granted patent no...
, invented in 1937 by Achille Gaggia, uses a pump and pressure system with water heated to 90 to 95 °C (194 to 203 F) and forced with high pressure through a few grams of finely ground coffee in 25–30 seconds, resulting in about 25 milliliters (0.85 fl oz
Fluid ounce
A fluid ounce is a unit of volume equal to about 28.4 mL in the imperial system or about 29.6 mL in the US system. The fluid ounce is distinct from the ounce, which measures mass...
, two tablespoons) of liquid.
Home espresso makers are simpler but work under the same principle. La Napoletana is a four part stove-top unit with grounds loosely placed inside a filter, the kettle portion is filled with water and once boiling, the unit is inverted to drip through the grounds. The Moka per il caffè is a three part stove-top unit that is placed on the stove-top with loosely packed grounds in a strainer, the water rises from steam pressure, and is forced through the grounds into the top portion. It is unlike a percolator in that the brewed coffee is not re-circulated.
Espresso is usually served in a demitasse
Demitasse
A demitasse is a small cup used to serve Arabic coffee or espresso. In some languages it is called fincan, fildžan, filxhan or φλιτζάνι . In Spanish, it is called a pocillo....
cup. Caffè macchiato
Caffè macchiato
Caffè macchiato , sometimes called espresso macchiato, is a coffee drink, made out of espresso with a small amount of milk.'Macchiato' simply means 'marked' or 'stained', and in the case of caffè macchiato, this means literally 'espresso stained/marked with milk'. Traditionally it is made with one...
is topped with a bit of steamed milk or foam; ristretto
Ristretto
Ristretto is a very "short" shot of espresso coffee. Originally this meant pulling a hand press faster than usual using the same amount of water as a regular shot of espresso. Since the water came in contact with the grinds for a much shorter time the caffeine is extracted in reduced ratio to the...
is made with less water, and is stronger; cappuccino
Cappuccino
A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits.- Definition :...
is mixed or topped with steamed, mostly frothy, milk. It is generally considered a morning beverage; caffelatte is equal parts espresso and steamed milk, similar to café au lait
Café au lait
Café au lait is a French coffee drink. The meaning of the term differs between Europe and the United States; in both cases it means some kind of coffee with hot milk added, in contrast to white coffee, which is coffee with room temperature milk or other whitener added.- Europe :In Europe, "café au...
, and is typically served in a large cup. Latte macchiato
Latte macchiato
Latte Macchiato is a coffee beverage, which literally means stained milk. This refers to the method of preparation, wherein the steamed "pure" white milk gets "stained" by the addition of espresso.- Related drinks :...
(spotted milk) is a glass of warm milk with a bit of coffee and Caffè corretto is "corrected" with a few drops of an alcoholic beverage.
The Bicerin
Bicerin
Bicerin is a traditional hot drink native to Turin, Italy, made of espresso, drinking chocolate and whole milk served layered in a small rounded glass. The word bicerin is Piedmontese for “small glass”. The beverage has been known since the 18th-century and was famously praised by Alexandre Dumas...
is also an Italian coffee, from Turin
Turin
Turin is a city and major business and cultural centre in northern Italy, capital of the Piedmont region, located mainly on the left bank of the Po River and surrounded by the Alpine arch. The population of the city proper is 909,193 while the population of the urban area is estimated by Eurostat...
. It is a mixture of cappucino and traditional hot chocolate
Hot chocolate
Hot chocolate is a heated beverage typically consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and sugar...
, as it consists of a mix of coffee and drinking chocolate, and with a small addition of milk. It is quite thick, and often whipped cream/foam with chocolate powder and sugar is added on top.
Wine
New World
The New World is one of the names used for the Western Hemisphere, specifically America and sometimes Oceania . The term originated in the late 15th century, when America had been recently discovered by European explorers, expanding the geographical horizon of the people of the European middle...
. There are twenty separate wine regions.
Those vineyards producing great wines are trying to do away with the old image of jug wines so often associated with Italian wine
Italian wine
Italian wine is wine produced in Italy, a country which is home to some of the oldest wine-producing regions in the world. Italy is the world's largest wine producer, responsible for approximately one-fifth of world wine production in 2005. Italian wine is exported largely around the world and has...
. To promote this, the Italian government passed the Denominazione di origine controllata
Denominazione di Origine Controllata
Denominazione di origine controllata is a quality assurance label for food products, especially wines and various formaggi . It is modelled after the French AOC...
(DOC) law in 1963 to regulate place of origin, quality, production method and type of grape. The designation Indicazione Geografica Tipica
Indicazione geografica tipica
Indicazione geografica tipica is the second of four classifications of wine recognized by the government of Italy. Created to recognize the unusually high quality of the class of wines known as Super Tuscans, IGT wines are labeled with the locality of their creation, but do not meet the...
(IGT) is a less restrictive designation to help a wine maker graduate to the DOC level. In 1980, the government created the Denominazione di origine controllata e garantita
Denominazione di Origine Controllata
Denominazione di origine controllata is a quality assurance label for food products, especially wines and various formaggi . It is modelled after the French AOC...
(DOCG), reserved for only the best wines.
Beer
Italy hosts a wide variety of different beers, which are usually pale lagerPale lager
Pale lager is a very pale to golden-coloured beer with a well attenuated body and a varying degree of noble hop bitterness. The brewing process for this beer developed in the mid 19th century when Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and applied it...
. Beer is not as popular and widespread as wine (even though this is changing, and beer is becoming more and more popular), and the average beer consumption in Italy is less than in some other neighbouring European nations, such as the United Kingdom, Germany and Austria. The most notable Italian breweries are Peroni
Peroni Brewery
Peroni Brewery , is a brewing company, founded in Vigevano in Lombardia, Italy in 1846. It is now based in Rome and is owned by SABMiller....
and Moretti
Birra Moretti
Birra Moretti was an Italian brewing company, founded in Udine in 1859 by Luigi Moretti. In 1996 the company was acquired by Heineken International. The brewing plant in Udine was sold to the newly formed Birra Castello S.p.A.; Moretti is now a brand of Heineken.- Brands :There are eight beers...
, even though there are several other popular ones. Beer in Italy is often drunk in pizzerias, and South Tyrol
South Tyrol
South Tyrol , also known by its Italian name Alto Adige, is an autonomous province in northern Italy. It is one of the two autonomous provinces that make up the autonomous region of Trentino-Alto Adige/Südtirol. The province has an area of and a total population of more than 500,000 inhabitants...
(former part of Austria, country notable for its beer) is the area where beer is made and consumed the most.
Other
There are also several other popular alcoholic drinks in Italy. LimoncelloLimoncello
Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo...
, a traditional lemon liqueur from Sicily and Southern Italy (Sorrento
Sorrento
Sorrento is the name of many cities and towns:*Sorrento, Italy*Sorrento, Florida, United States*Sorrento, Louisiana, United States*Sorrento, Maine, United States*Sorrento, Victoria, a township on the Mornington Peninsula, Victoria, Australia...
, Amalfi
Amalfi
Amalfi is a town and comune in the province of Salerno, in the region of Campania, Italy, on the Gulf of Salerno, c. 35 km southeast of Naples. It lies at the mouth of a deep ravine, at the foot of Monte Cerreto , surrounded by dramatic cliffs and coastal scenery...
and the Gulf of Naples
Gulf of Naples
The Gulf of Naples is a c. 15 km wide gulf located in the south western coast of Italy, . It opens to the west into the Mediterranean Sea. It is bordered on the north by the cities of Naples and Pozzuoli, on the east by Mount Vesuvius, and on the south by the Sorrentine Peninsula and the main...
) in general, is one of the most common. Made out of lemon, it is extremely strong drink which is usually consumed in very small proportions, in small glasses or cups. Amaro Sicilianos
Amaro Averna
Amaro Averna is a Sicilian liqueur in the Amaro category. It is named after its inventor, Salvatore Averna, who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink....
are common Sicilian digestifs made out of herbs which are usually drunk after heavy meals. Mirto, a herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush is popular in Sardinia and other regions. Grappa
Grappa
Grappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35%–60% alcohol by volume...
instead is the typical alcoholic drink of northern Italy, general associated with the culture of the Alps
Alps
The Alps is one of the great mountain range systems of Europe, stretching from Austria and Slovenia in the east through Italy, Switzerland, Liechtenstein and Germany to France in the west....
and of the Po Valley
Po Valley
The Po Valley, Po Plain, Plain of the Po, or Padan Plain is a major geographical feature of Italy. It extends approximately in an east-west direction, with an area of 46,000 km² including its Venetic extension not actually related to the Po River basin; it runs from the Western Alps to the...
. The most famous grappas are distilled in Friuli-Venezia Giulia
Friuli-Venezia Giulia
Friuli–Venezia Giulia is one of the twenty regions of Italy, and one of five autonomous regions with special statute. The capital is Trieste. It has an area of 7,858 km² and about 1.2 million inhabitants. A natural opening to the sea for many Central European countries, the region is...
, Veneto
Veneto
Veneto is one of the 20 regions of Italy. Its population is about 5 million, ranking 5th in Italy.Veneto had been for more than a millennium an independent state, the Republic of Venice, until it was eventually annexed by Italy in 1866 after brief Austrian and French rule...
, Piedmont
Piedmont
Piedmont is one of the 20 regions of Italy. It has an area of 25,402 square kilometres and a population of about 4.4 million. The capital of Piedmont is Turin. The main local language is Piedmontese. Occitan is also spoken by a minority in the Occitan Valleys situated in the Provinces of...
and Trentino. The three most notable and recognizable Italian aperitifs are Martini
Martini & Rossi
Martini & Rossi is an Italian multinational alcoholic beverage company primarily associated with the Martini brand of vermouth and also with sparkling wine . It also produces the French vermouth, Noilly Prat.-History:...
, Vermouth
Vermouth
Vermouth is a fortified wine flavored with various dry ingredients. The modern versions of the beverage were first produced around the late 18th and early 19th centuries in Italy and France...
and Campari
Campari
Campari is an alcoholic apéritif obtained from the infusion of herbs and fruit in alcohol and water. It is a bitters characterized by its dark red color....
. A sparkling drink which is becoming internationally popular as a less expensive substitute of French champagne is prosecco
Prosecco
Prosecco is an Italian white wine — generally a Dry or Extra Dry sparkling wine — normally made from Glera grapes. DOC prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally mainly in the areas near Conegliano and Valdobbiadene, in the hills...
, from the Veneto region.
Holiday cuisine
Every region has its own holiday recipes. During La Festa di San Giuseppe (St. Joseph's Day) on March 19, Sicilians give thanks to St. Joseph for preventing a famine during the Middle AgesMiddle Ages
The Middle Ages is a periodization of European history from the 5th century to the 15th century. The Middle Ages follows the fall of the Western Roman Empire in 476 and precedes the Early Modern Era. It is the middle period of a three-period division of Western history: Classic, Medieval and Modern...
. The fava bean saved the population from starvation, and is a traditional part of St. Joseph's Day altars and traditions. Other customs celebrating this festival include wearing red clothing, eating Sicilian pastries known as zeppole
Zeppole
A zeppola or St. Joseph's Day cake, also called sfinge, and in Rome Bignè di S. Giuseppe, is a pastry typical of Roman, Neapolitan and generally peninsular Italian cuisine...
and giving food to the poor.
On Easter Sunday
Easter
Easter is the central feast in the Christian liturgical year. According to the Canonical gospels, Jesus rose from the dead on the third day after his crucifixion. His resurrection is celebrated on Easter Day or Easter Sunday...
, lamb is served in throughout Italy. A typical Easter Sunday breakfast in Umbria and Tuscany includes salami, boiled eggs
Boiled eggs
Boiled eggs are eggs cooked by immersion in boiling water with their shells unbroken. Hard-boiled eggs are either boiled long enough for the egg white and then the egg yolk to...
, wine, Easter Cakes and pizza. The common cake for Easter Day is the Colomba Pasquale
Colomba Pasquale
Colomba Pasquale or Colomba di Pasqua is an Easter counterpart of the two well-known Italian Christmas desserts, panettone and pandoro....
(literally, Easter dove), which is often simply known as "Italian Easter cake" abroad. It s supposed to represent the dove, and is topped with almond
Almond
The almond , is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree...
s and pearl sugar.
On Christmas Eve
Christmas Eve
Christmas Eve refers to the evening or entire day preceding Christmas Day, a widely celebrated festival commemorating the birth of Jesus of Nazareth that takes place on December 25...
a symbolic fast is observed with the cena di magro ("light dinner"), a meatless meal. On Christmas
Christmas
Christmas or Christmas Day is an annual holiday generally celebrated on December 25 by billions of people around the world. It is a Christian feast that commemorates the birth of Jesus Christ, liturgically closing the Advent season and initiating the season of Christmastide, which lasts twelve days...
day, Italians often serve tortellini
Tortellini
Tortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
as a first course. Typical cakes of the Christmas season are panettone
Panettone
thumb|200px|right|A non-traditionally shaped panettone loaf.Panettone is a type of sweet bread loaf originally from Milan , usually prepared and enjoyed for Christmas and New Year in Italy, Malta, Brazil, Germany and Switzerland, and is one of the symbols of the city of Milan. Maltese nationals are...
and pandoro
Pandoro
Pandoro is a traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an 8 pointed-star section....
.
Breakfast
The first Italian meal is breakfast, or colazione. Traditional Italian breakfasts are continental-style, similar to those of France, Greece or Spain. The traditional breakfast in Italy is simply Caffè e latte (hot coffee with milk) or coffee with bread or rolls, butter, and jam—known as prima colazione or just colazione. Fette biscottate (a cookie-like hard bread often eaten with butter and jam) and biscottiBiscotti
Biscotti more correctly known as biscotti di Prato , also known as cantuccini , are twice-baked biscuits originating in the Italian city of Prato...
(cookies) are commonly eaten. Children drink hot chocolate, plain milk, or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino
Cappuccino
A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits.- Definition :...
e cornetto (frothed hot milk with coffee, and a pastry) or espresso
Espresso
Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee. Espresso is widely known throughout the world....
and pastry. Other products such as breakfast cereals, fruit compote (Macedonia), muesli
Muesli
Muesli is a popular breakfast cereal based on uncooked rolled oats, fruit and nuts. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital...
and yogurt are becoming increasingly common as part of the meal. It is very common for some Italians, mainly from the Central and Southern regions, to have a quick breakfast snack during the morning (typically a panino, or bread roll). In Sicily, occasionally with feast days or Sundays, people eat ice-cold granita with brioches, or pastries.
Lunch
Pranzo or lunch traditionally used to be the heartiest and most important Italian meal, although shorter work breaks are significantly changing this lifestyle, especially in the larger urban areas of the North. Lunch is taken in Italy between 12:00 pm and 2:00 pm (usually, people from Southern Italian regions start lunch slightly later, from 1.15 pm to even 2.15 pm). Traditional formal Italian lunches are a lengthy affair, which usually involves an appetizer, aperitif, or antipasto as starter. This usually consists of cold cuts, cheese, bruschette or small sandwiches, olives and sauce dips. This is usually followed by a first course, such as various kinds of pastaPasta
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
, soup, ravioli
Ravioli
Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
, or risotto
Risotto
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...
. The main course (secondo, literally "second course") is usually meat or fish, with a vegetable garnish. The meal is rounded up by a dessert or fresh fruit. Most families still usually tend to have a traditional lunch on Sundays.
Mid-afternoon snack
Most Italians, notably children, have what is called a mid-afternoon snack or in Italian merenda just after school, from about 3.00 pm to 5.00 pm. This can be anything, from fruit, yogurts, ice cream, nuts, brioches, cookies and biscuits, cake, raisins or mousses.Dinner
The Italian dinner structure is very similar to that of lunch, but Italians tend to have lighter meals at dinner-time. This usually consists of perhaps a salad, soup, risotto or the left-overs of lunch-time. Dinner is called cena in Italian, and is usually consumed later than in Northern Europe and at more or less the same time as Spain and other Mediterranean countries, usually starting from 7.30 pm to 9.30pm.Great Britain
PizzaPizza
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
and pasta
Pasta
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
dishes such as spaghetti bolognese and lasagne with bolognese ragù
Ragù
In Italian cookery, a ragù is a meat-based sauce, which is traditionally served with pasta.Typical Italian ragù include ragù alla bolognese , ragù alla napoletana , and ragù alla Barese...
and Béchamel sauce
Béchamel sauce
Béchamel sauce , also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces . It is traditionally made by whisking scalded milk gradually into a white roux...
are the most popular forms of Italian food which are popular in British
British cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India...
, notably, English, cuisine.
Slovenia
Italian cuisine has had a strong influence on Slovenian cuisineSlovenian cuisine
There is no such thing as a single, uniform, distinct Slovenian cuisine. In the opinion of some experts, there are more than 40 distinct cuisines in a country, whose main distinguishing feature is a great variety and diversity of land formation, climate, wind movements, humidity, terrain and...
. For centuries, north-eastern Italy and western Slovenia have formed part of the same cultural-historical and geographical space. Between 1918 and 1945, western Slovenia (the Slovenian Littoral
Slovenian Littoral
The Slovenian Littoral is a historical region of Slovenia. Its name recalls the historical Habsburg crown land of the Austrian Littoral, of which the Slovenian Littoral was a part....
and part of Inner Carniola) were part of Italy; in addition, an autochthonous Italian minority
Istrian Italians
Istrian Italians are the ethnic group in the northern Adriatic region of Istria, related to the Italian people of Italy. Historically they are descendants from the original Latinized population of Roman Istria, from the Venetian-speaking settlers who came to Istria during the Republic of Venice,...
live in Slovenian Istria
Slovenian Istria
Slovenian Istria often called Obala in Slovene is a region in southwest of Slovenia. It comprises the northern part of the Istrian peninsula, and it is part of the wider geographical-historical region known as the Slovenian Littoral . Its largest urban center is Koper. Other larger settlements...
. For all these reasons, Italian dishes have penetrated the local Slovenian cuisine. Furthermore, there are numerous typical dishes that are shared between the Slovenian cuisines and the cuisine of the neighboring Italian region of Friuli Venezia Giulia: these include the gubana nut roll
Nut roll
A nut roll is a pastry consisting of a sweet yeast dough that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked,...
of Friuli
Friuli
Friuli is an area of northeastern Italy with its own particular cultural and historical identity. It comprises the major part of the autonomous region Friuli-Venezia Giulia, i.e. the province of Udine, Pordenone, Gorizia, excluding Trieste...
(known as guban'ca or potica in Slovenia) and the jota
Istrian Stew
Istrian stew or yota is very popular in Istria as well as other regions in Croatia. It is also typical of Trieste, Gorizia, Friuli and the Slovenian Littoral. Its main ingredients are beans, sauerkraut, potatoes, bacon, spare ribs, and the main seasoning is garlic.-External links:**: a recipe...
stew.
Among the Slovenian dishes that come directly from Italian cuisine, the gnocchi
Gnocchi
Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
and some types of pasta are especially popular, as well as dishes like the minestrone
Minestrone
Minestrone is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes....
(known as mineštra in Slovene) or the frittata
Frittata
Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta...
(known as frtalja
Fritaja
Fritaja or frtalja is a Croatian and Slovenian dish. Both are specialties in Istria. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagus, wild hops, herbs, chicory, tomatoes, young garlic sprouts and spices available to add to...
in Slovene).
USA and Canada
Much of Italian-American cuisine is based on that found in Campania and Sicily, heavily AmericanizedImmigrant cuisine
Immigrant cuisine refers to food that originates as a foreign cuisine that has been altered, sometimes dramatically, to use tastes, techniques, and ingredients common or unique to the new culture...
to reflect ingredients and conditions found in the United States. Most pizza
Pizza
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
eaten around the world derives ultimately from the Neapolitan style, if somewhat thicker and usually with more toppings in terms of quantity.
Mexico
Throughout the country the "torta de milanesa" is a common item offered at food carts and stalls. It is a sandwich made from locally baked bread and contains a breaded, pan-fried cutlet of pork or beef. "Pescado Veracruzano" is a dish that originates from the port city of Veracruz and features a fillet of fresh fish (usually Gulf Red Snapper) covered in a distinctly Mediterranean influenced sauce containing stewed tomatoes, garlic, green olives, and capers. Also, "espagueti" (spaghetti) and other pastas are popular in a variety of soups.South America
Brazil
Italian cuisine is popular in Brazil, due to great immigration there in the early-1900s. PizzaPizza
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
and similar foods are popular in the cities of São Paulo
São Paulo
São Paulo is the largest city in Brazil, the largest city in the southern hemisphere and South America, and the world's seventh largest city by population. The metropolis is anchor to the São Paulo metropolitan area, ranked as the second-most populous metropolitan area in the Americas and among...
and Rio de Janeiro
Rio de Janeiro
Rio de Janeiro , commonly referred to simply as Rio, is the capital city of the State of Rio de Janeiro, the second largest city of Brazil, and the third largest metropolitan area and agglomeration in South America, boasting approximately 6.3 million people within the city proper, making it the 6th...
.
Argentina
Due to large Italian immigration to Argentina, Italian food and drink is heavily featured in Argentine cuisine. An example could be milanesaMilanesa
The milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Panama, Paraguay, Peru, Uruguay, and Venezuela, as well as in other American countries to a lesser extent, where breaded meat fillet preparations are known as a milanesa The milanesa is a common meat...
s (The name comes from the original cotoletta alla milanese
Cotoletta
Cotoletta is an Italian word for a breaded veal cutlet....
from Milan
Milan
Milan is the second-largest city in Italy and the capital city of the region of Lombardy and of the province of Milan. The city proper has a population of about 1.3 million, while its urban area, roughly coinciding with its administrative province and the bordering Province of Monza and Brianza ,...
, Italy) or breaded meats. Pizza
Pizza
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
(locally pronounced pisa or pitsa), for example, has been wholly subsumed and in its Argentine form more closely resembles Italian calzone
Calzone
A calzone Italian: , "stocking" or "trouser") is a turnover that originates from Italy. It is shaped like a semicircle, made of dough folded over and filled with ingredients common to pizza....
s than it does its Italian ancestor. There are several other Italian-Argentine dishes, such as Sorrentino
Sorrentino
Sorrentino is a surname of Italian origin. The name refers to:*Beth Sorrentino , American pianist and pop singer*Christopher Sorrentino , American novelist and short story writer; son of Gilbert Sorrentino...
s and Argentine gnocchi.
Venezuela
There is considerable Italian influence in Venezuelan cuisine. Pan chabata, or Venezuelan ciabatta, Pan Siciliano, Sicilian bread, Cannoli siciliano, Sicilian cannoli, and the drink chinotto are examples of the Italian influence in Venezuelan food and beverages.Africa
Due to several Italian colonies being set up in Africa, mainly in EthiopiaEthiopia
Ethiopia , officially known as the Federal Democratic Republic of Ethiopia, is a country located in the Horn of Africa. It is the second-most populous nation in Africa, with over 82 million inhabitants, and the tenth-largest by area, occupying 1,100,000 km2...
, Eritrea
Eritrea
Eritrea , officially the State of Eritrea, is a country in the Horn of Africa. Eritrea derives it's name from the Greek word Erethria, meaning 'red land'. The capital is Asmara. It is bordered by Sudan in the west, Ethiopia in the south, and Djibouti in the southeast...
, Libya
Libya
Libya is an African country in the Maghreb region of North Africa bordered by the Mediterranean Sea to the north, Egypt to the east, Sudan to the southeast, Chad and Niger to the south, and Algeria and Tunisia to the west....
and Somalia
Somalia
Somalia , officially the Somali Republic and formerly known as the Somali Democratic Republic under Socialist rule, is a country located in the Horn of Africa. Since the outbreak of the Somali Civil War in 1991 there has been no central government control over most of the country's territory...
(except the northern part
British Somaliland
British Somaliland was a British protectorate in the northern part of present-day Somalia. For much of its existence, British Somaliland was bordered by French Somaliland, Ethiopia, and Italian Somaliland. From 1940 to 1941, it was occupied by the Italians and was part of Italian East Africa...
, which was under British rule), there is a considerable amount of Italian influence on the cuisines of these nations.
Libya
Italy's legacy from the days when Libya was invaded by Italian can be seen in the popularity of pastaPasta
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
on its menus, particularly Sharba is a highly-spiced Libyan soup. Bazin, a local specialty is a hard paste, made from barley, salt and water, and one of the most popular meals in the Libyan cuisine is Batata mubatana (filled potato). It consists of fried potato pieces filled with spiced minced meat and covered with egg and breadcrumbs.
South Africa
All major cities and towns in South Africa have substantial populations of Italians. There are 'Italian Clubs' in all main cities and they have had a significant influence on the cuisine of this country. Italian foods, like ham and cheeses, are imported and some also made locally, and every city has a popular Italian restaurant or two, as well as Pizzerias. Pastas are popular and is eaten more and more by South Africans. The production of good quality olive oil is on the rise in South Africa, especially in the drier south-western parts where there is a more Mediterranean-type of rainfall pattern. Some oils have even won top international awards.Philippines
Although Italian cuisine is not highly represented in the Philippines, it has made an impression nonetheless. Spaghetti arrive during the time of the American occupation of the country in the early 1900s. It has since evolved into a distinctly Philippine version of the dish. Filipino Spaghetti is characterized by a sauce based on banana ketchup and the presence of sliced hot dogs (sometimes substituted with sausage). It can be found on restaurant menus and is consistently seen at Filipino parties and gatherings. Lasagna is another Italian dish that made its way into Philippine cuisine. Unlike spaghetti, lasagna remains largely unchanged.See also
- List of Italian dishes
- Cuisine of San MarinoCuisine of San MarinoAs San Marino is a microstate completely landlocked by Italy, Sammarinese cuisine is strongly similar to the Italian cuisine, especially that of the adjoining Emilia-Romagna and Marche regions...
- Il cucchiaio d'argentoIl cucchiaio d'argentoIl cucchiaio d'argento is a major Italian cookbook, a kitchen reference work originally published in 1950 by the design and architecture magazine Domus. It contains about 2000 recipes drawn from all over Italy, and has gone through eight editions...
, an Italian cookbook - Il talismano della felicitàIl talismano della felicitàIl talismano della felicità , written by magazine editor Ada Boni and published by Italian publishing house , is a well-known Italian cookbook originally published in 1929...
by Ada Boni, an Italian cookbook - Meal structure in ItalyMeal structure in ItalyItaly has its own meal structure, which in essence is the typical European one, consisting of breakfast, lunch and dinner...
Further reading
- Riley, GillianGillian RileyGillian Riley, born in 1945, is an English food writer. She is a leading authority on the history of Italian cuisine. She wrote the Oxford Companion to Italian Food and edited and translated the work of Giacomo Castelvetro.- Works :...
(2007) The Oxford Companion to Italian Food. Oxford University Press ISBN 978-0-19-860617-8 The longest and most extensive Italian cookbook with over 2000 recipes, including background information regarding each recipe. - Thoms, Ulrike: From Migrant Food to Lifestyle Cooking: The Career of Italian Cuisine in Europe, European History OnlineEuropean History OnlineEuropean History Online is an academic website that publishes articles on the history of Europe between the period of 1450 and 1950 according to the principle of open access. EGO is issued by the Institute of European History in Mainz in cooperation with the Center for Digital Humanities in Trier ...
, Mainz: Institute of European History, 2011, retrieved: June 22, 2011.