Italian cuisine

Cuisine (Italian: cucina italia 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 Significant
changes occurred with the discovery of the New World with the introduction of items such as
potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity
until the 18th century. Italian cuisine is noted for its regional diversity,[4][5][6] abundance of difference
in taste, and is known to be one of the most popular in the world with influences abroad.

Italian cuisine is characterized by 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 magazines 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 Denomination did origin controlled
(DOC) (regulated appellation) laws. Coffee, specifically espresso, 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.

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, sardines from Lake Garda,
grayling from Adda, hens from Padua, olives from Bologna and Piceno, turbot from Ravenna, rudd
from Lake Trasimeno, carrots from Viterbo, bass from the Tiber, roviglioni and shad from Lake
Albano, snails from Rieti, figs from Tuscolo, grapes from Narni, oil from Cassino, oranges from
Naples and eels from Campania. Grains from Lombardy and Campania are mentioned 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.

Ingredients
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 Italian cooking uses less tomato sauce, garlic and herbs and a white sauce is
more common. However Italian cuisine is best identified by individual regions. Pasta dishes with
lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Northern Italy
though there are many kinds of stuffed pasta, polenta and risotto are equally popular if not more so.
Ligurian ingredients include several types of fish and seafood dishes; basil (found in pesto), nuts and
olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto),
sausage (cotechino), 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, fish, and pecorino cheese. In Tuscany and Umbria pasta is usually served alla
carrettiara. (a tomato sauce spiked with peperoncini hot peppers) 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 refined flour.

ITALIAN CLASSICAL MENU:-

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 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).
Aperitivo apéritif usually enjoyed as an appetizer before a large meal, may be:
Campari, Cinzano, Prosecco, Aperol, Spritz, Vermouth.
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, amaro, limoncello, sambuca, nocino,

sometimes referred to as ammazzacaffè, "coffee killer")