Italian Cuisine

a) Northern and southern Italy have very different climates, which widens
the variety of food that is able to grow in the country. The south has
very warm weather, making it a suitable place to grow dry pastas (the
pasta can dry more quickly in warm weather) like spaghetti and
rigatoni. Fresh pastas like pappardelle and tagliatelle are grown in the
north, as well as stuffed pastas like ravioli. Climate affects which types
of plants and greenery are able to grow in a specific place. Olive trees
grow better in warm weather, which causes olive oil to be used more in
southern cities, whereas northern Italy uses butter and lard in
replacement of olive oil, since the north is too dry for olive trees to live.
The sloping hills in the north cause a dry breeze, which makes it an
ideal location for curing and aging pork, whereas in the south,
vegetables and chillies are grown. Coastal lowlands provide mussels
and clams, and the lakes provide a great variety of fresh water fish,
ducks, and birds.
b) Pasta and lentils are served on New Years Eve and New Years Day,
with their tradition ensuring good luck. Lentils and smoked ham shanks
is another dish eaten on New Years with the beans symbolizing coins,
and the more you eat, the more rich you become. Lasagne is eaten
after Lent (February-March) because it is forbidden to consume during
the religious observance. On March 19, St. Josephs day is celebrated
and Zeppoles (sweet cream filled puffs) are enjoyed throughout the
country. Zeppoles are a light golden pastry dusted with powdered
sugar and filled with a yellow cream. In Italy Christmas Eve is
celebrated with a 7-course fish dinner called la Vigilia. This tradition
dates back to medieval times when Roman Catholics would not eat
meat during holy days. Pastiera is a sweet creamy pie-like dessert that
is made with wheat, ricotta cheese, eggs, milk, and zests of orange or
lemon. In Italy, it is made and eaten on Easter and is meant to
celebrate the coming of spring.

c) Bread, wine, olives, and fish are all common foods eaten in Italian
cuisine because they are referred to in the bible. Northern Italy has
been influenced by the German and French whereas the southerners
have strains of the Spanish and Arab cultures.

d) The Roman Empire played a significant role in the culinary history of

Italy. Italian food started to become diverse after the fall of the Roman
Empire because individual city-states began to form separate identities
and traditions. Differing food preparation techniques and variations in
pasta can be seen in the different regions of Italy. Apicius is a collection
of Roman Cookery recipes dating back to 5th century BC that has had a
huge impact on the Italian cuisine. Neighbouring regions, high-profile
chefs, conquerors, and political upheaval are just a few of the many
aspects that have influenced the cuisines development.
e) The Italian meal structure is similar to ours, with a breakfast, lunch,
and dinner. Mid- morning and mid-afternoon snacks called merendas
are also included in this meal structure. A typical Italian breakfast
consists of coffee with milk (caff e latte), bread or rolls, butter, and
jam. Lunch is regarded as the most important meal of the day in Italy
and many stores close during lunch time. A typical Italian lunch would
consist of a first course (pasta or rice), a second course (meat, fish, or
vegetables), and fruit. Merenda occurs between lunch and dinner,
when kids get out of school. Yogurt, fruit, fruit salad, nuts, biscuits,
cookies, and other sweets are all common merenda foods. Dinner is
known as a lighter meal in Italy, therefore soup, broth, salad, cold
meats, or leftovers from lunch are consumed.
f) It is considered unlucky to make a toast with water; therefore wine is
used as an alternative. It is considered unlucky to have thirteen people
sitting at a dinner table because in the last supper there was twelve
people plus Jesus, and the man who betrayed Jesus took his place at
the table. Spilling salt and olive oil at the table is considered bad luck
as well as having bread sitting upside down.

http://jovinacooksitalian.com/2014/11/14/geographical-influences-on-italiancuisine/
http://cooking-vacations.com/recipes-of-the-month/italy-festivals-saints-daysholiday-food/
http://www.yourguidetoitaly.com/history-of-italian-food-cuisine.html
http://en.wikipedia.org/wiki/Italian_meal_structure