Italian Cuisine PDF

International Cuisine: (ITALIAN) Italy Ideal place for trading between Western and Eastern travelers due to its geographic location Venice in NE and Naples in S became bustling port cities Most imaginative of the European cuisines “Italy is the Mother of all European Cuisines” – Larousse Gastronomiq...

International Cuisine: (ITALIAN) Italy Ideal place for trading between Western and Eastern travelers due to its geographic location Venice in NE and Naples in S became bustling port cities Most imaginative of the European cuisines “Italy is the Mother of all European Cuisines” – Larousse Gastronomique 1800s 1870s 1200 BC – 100 BC 500 BC Mid500s 800 Napoleon conquered Italy and was made a part of the French empire The regions of Italy finally unified into a nation The Etruscans from the Eastern Mediterranean or Asia Minor occupied Central Italy Culinary Influences o Growing rye and barley o Seasoning with garlic, onion, rosemary, and bay leaves o Legumes, figs, pomegranates and grapes o Cows, pigs, goats, sheep, chicken, duck, and geese were raised for food and dairy o Introduction of wine, huge banquets, and irrigation The Roman Empire began in Southern Italy; City of Rome as the center of the empire Salt – held great importance for use in flavoring as well as preservation to the extent of using it as a payment to soldiers o It was precious because there were no refrigerators. It is used to preserve and flavor food o Sal – latin word for salt and salary Much of the foundation for Italian cuisine came from the Roman Empre with significant influence from the food of Greece and Asia Minor, the area from the Black sea to the Mediterranean Ice Cream / Sherbet – it is believed that its origin came from Roman Emperor Nero who brought ice from the mountains to chill his drinks then later combined fruits and honey Greek influence is evident in the planting of olive trees, grapevines, and wheat Pungent, full flavored sauces reflect the Middle Eastern Influence Germans entered Italy from the North Saracens from Northern Africa invaded Sicily They taught Italians a more efficient irrigation system Introduced food such as the ff: Peaches Dates Melons Citrus Fruits Cloves Cinnamon Rice Sugarcane Topography It is a boot shaped peninsula jutting out into the Mediterranean Sea with 1000 miles of coastline It includes islands found in the ff o West – Sardinia o South – Sicily The Alps – it lies across the Northern part bordering France, Switzerland, and Austria The Apennine Mountains – it run from North to South through the middle of the country Their topography provides hilly terrains for herding, fertile valleys for agriculture and caves for aging cheese Beef is consumed less because cattle tend to graze in pastures and flatter land which is more valuable for growing crops because of it mountainous areas Sheep – meat of choice in most Italian regions The factors that affect the topography of the country also affect its cuisine by: o The difficulty of travel through the terrain resulted in isolation; limited exchange of products and recipes; too regional o The different conditions of the area resulted in different crops and animals to thrive in that particular region Italian culture has prized skills of artisans for generations, and this appreciation has led to a culture that produces many products of very high quality o Italian cuisine is rustic and are based from hand me down recipes of families Cooking Techniques Common Meat Preparations Sautéing Deep Frying Braising Roasting Grilling Spit Roasting Baked Dishes Pizza Calzone Focaccia Pasta Dishes Usual Prep for Vegetables Boiling Sauteing Baking Al Dente – it means “to the tooth”; food cooked until done but still crisp or maintaining a little bite. Usually used in pasta and vegetables Denominazione di Origine Controllata / DOC Products that meet these requirements are given this label which guarantees the product’s origin of production as well as the ingredients and processes used to make the specific product Italy has maintained a regulatory system for many years which is set-up specifically to control the authenticity of products from specific regions This quality-control system designates high-quality items using a label indicating that thy were produced in a specific region under specific guidelines Northern Region Valle North-western part, borders France and D’Aosta Switzerland includes major cities Aosta and Turin Once part of a Kingdom called Savoy Alpine Climate Lombardia (Lombardy) Trentino – Alto Adige Veneto FriuliVenezia Giulia Common Ingredients Funghi (Mushroom) Costagne (Chestnut) Granaturco (Corn) Manzo (Young Ox) Fagiano (Pheasant) Fonduta (Melted Cheese Dip) Local Specialties Zuppa di Pane (Bread Carbonade (Sauce with Soup) Pancetta and Egg) Montebianco Polenta Cunsa (Polenta (Sweetened Chestnut layered with cheese Puree and mushrooms) Center of the northern section of Italy Milan plays a large role in the cuisine and other segments of this area’s lifestyle Birthplace of well-known recipes Risotto ala Milanese Pannetone (Rich Cake (Risotto with Saffron) with dried fruit) Osso Buco (Braised Tortelli de Zucca veal shank) (Pasta stuffed with Squash) Mountainous terrain; includes cities of Trent and Bolzano Alto Adige – it did not become part of Italy until 1918 and has a very strong historical and cultural links to Austria; uses rye and potatoes Trentino – has strong influences from the Venetians; abundant use of corn Ingredients Patatas (Potatoes) Cipolle (Onions) Granoturco (Corn) Mela (Apple) Cavolo (Cabbage) Maiale and Strutto (Pork Fat) Recipes Gnocchi di Patata Strudel (Thin pastry filled (Potato Dumpling with various ingredients Crauti (Sauerkraut) Polenta Asiago Speck Canederli Most eastern portion of Po Valley and stretches toward Adriatic Sea It includes the following o Famous City of Venice o Major Trading Port of Europe – controls trade of caffe (coffee), sale (salt), spezie (spice), and sugar There was some influence on the region of Austrian rule including the use of Crauti Well-known for seafood and large array of vegetables and grains Northeastern part of Italy and borders Austria to its North, Slovenia to its east and Adriatic Sea to the South Influenced by Austria, Hungary, Slovenia, and Croatia Trieste – important seaport in this region that has a long history as a trading port resulting in local incorporation of ingredients from other countries such as poppy seeds, paprika, caraway, and horseradish Liguria Emilia Romagna Polenta – most important ingredients used in this area and main component of the local cuisine Ingredients Fagioli Patatas Cayoolo Funghi Maiale Capriolo Recipes and specialty products Prosciutto di San Grappa (Distilled Daniele Beverage) Montasio Asiago Jota (Bean and Barley Frico (Cheese Fritters) Stew) Bordered by the ff: North Piedmont East Emilia-Romagna & Tuscany, Major City of Genoa West and Ligurian Sea South Reaches Mild climate of the coastal area makes for a very fertile region which results in a bounty from gardens Ingredients Sultanas (Golden Coniglio (Rabbit) Raisins) Basilica (Basil) Pinoli (Pine Nuts) Noce (Walnut) Oliva (Olive) Pesce (Fish) Recipes Pesto alla Genovese Vincigrassi (Baked Layered Pasta) Salas di noci (Walnut Trenette Gnocchi Sauce) (Small dumplings) Burrida Ciuppin (Fish Stew) Torta Pasqualina Ravioli (Chard and Cheese filled Savory Pie) Focaccia (Flatbread with Olive Oil) Southern part of the fertile Po Valley, dominated by Apennines Mountains and eastern section of Adriatic Sea Italy’s most famous gourmet region Parma, Bologna, Reggio, Modena, Piacenza contribute richness to the cuisine of the regions Women are famous for making local types of egg pasta and pork products Ingredients Mela Maiale Latte (Milk) Sogliola (Sole) Anguilla (Eel) Pomodoro (Tomato) Uba (Grapes) Origano and Erbe Aromatiche (Aromatic Herbs) Recipes and products Parmesan Cheese Prosciutto Cutatello Mortadella Aceto Balsamico (Aged Cotechino Wine Vinegar) Brodetto (Fish Soup) Anolini Tortellini Lasagna Tagliatelle Central Region Marche Lies between Apennines Mountains and Adriatic Sea includes cities of Pesaro, Ancona, and Ascoli Picena Boasts fine seafood from the shore of the Adriatic and plentiful vegetables and meats in the valley Includes many stuffed specialties Stuffed Specialties Stuffed Olives Stuffed Pasta Stuffed Rabbit Stuffed Whole Piglet Ingredients Maiale Congilio (Rabbit) Quaglie (Quail) Cavolfiore (Cauliflower) Finocchio Tartufo Fungi Verdure adn Pesce (Vegetables & Fish) Recipes and Products Ricotta Salada Pecorino Coppa Fegatino Brodetto Conigli in Porchetta Porchetta (Roasted (Roasted & Stuffed Stuffed Pig) Rabbit) Oliveall’ Ascolana (Stuffed Olives) Tuscany/ West South of Emilia Romagna and Umbria Archipelago Sea East & Ligurian Sea North One of the richest culinary regions of Italy One of its traditions is the lack of salt in local bread (with no or very little salt) Implementation of a salt tax Significant producer of the ff: Olio d oliva (Olive Oil) Cavolo Nero (Tuscan Cabbage) Pecorino Salvia (Sage) Pinoli Fagioli Spinaci (Spinach) Finocchio (Fennel) Bacceli (Fresh Fava Beans) Products and Recipes Panzenella (Bread & Crostini (Toasted Bread Tomato Salad) with Topping) Papperdelle alla Arista alla Florentina Cacciatore (Thick pasta (Roast Pork) with sausage) Pisella alla Florentina Buccellato (Tuscan (Peas with Pancetta) Cake) Castagnaccio (Chestnut Cake) Lazio Middle of the western coast of Italy and bordered Rome by Tuscany and Umbria to the north, Abruzzi to the east and Campania to the south Home of the capital, Rome There is distinction in the local use of offal, greens, and other fresh vegetables and matured pork Ingredients Carciofi (Globe Artichoke) Pepperone (Bell PepperO Puntarelle (Chicory Vitello (Veal) Recipes and Products Pecorino Romano Strutto (Rendered Pork Fat) Spaghetti alla Carbonata (Thin pasta with egg, bacon, and cheese sauce) Cardo (Cardoon) Rucola (Arugula) Abbacchio (Baby Lamb) Ricotta Gnnochi di semolina (Small hard wheat dumplings) Saltimbocca (Sauteed meat with prosciutto and sage) Southern Region Abruzzi Southeastern border of Italy East Adriatic Sea West Lazio, Campania, Basilicata Mostly mountainous and cuisine is simpler due to herding livelihoods Birthplace of an instrument called chitarra, used to make strips of sheet pasta Apulia Commonly used ingredients in local cuisine Peperoncini (Chili Peppers) Peperone Lenticchia (Lentils) Patatas Cime di Rapa (Turnip Greens) Polipetti (Small Octopus) Agnello (Lamb) Products and Recipes Ventricina Capocollo Scramoza Incapriata (Pureed Fava Beans and Boiled Chicory) Maccheroni Tarantella (cured tuna “sausage”) alla Chitarra Campania East Apulia & Molise Basilicata West Mediterranean & Calabria & South Includes the cities of Naples, Salerno, and Potenza Home of many specialties known by American because of the Italian immigrants travelled to the United States Ingredients Agnello Maiale Capretto (Young Goat) Patates Pomodoros Peperone Peperoncino Melanzana (Eggplant) Recipes and Products Mozzarella Burrata Provolone Caciocavallo Pizza (Baked thin dough Calzone (Baked Stuff tomato and cheese Dough) topping) Caprese (Water buffalo Spaghetti alla cheese and tomato Puttanesca salad) Calabria Sardinia Sicilia Pasta Pizza Parmigiana di Melanzane (Eggplant Parmesan) Bordered by Basilicata to the North; surrounded by Mediterranean Plagues and graced with a history of invasion similar to Sicily They also brought the ingredients and techniques that are fundamental to the cuisine of the region today Experienced periods of control or strong influence by Greeks, Arabs, Normans, Spanish, and French Ingredients Peperone Peperoncino Melanzana Citron Fico (Figs) Pomodorro Fagioli Oliva Sultanas Nocciola (Hazelnuts) Island lies off the Western Coast of Italy, parallel to Lazio and Campania Target of invasions throughout history; periods of rule by Arabs and Romas as well as interference by Austria Seafood is a significant part of the cuisine in Sardonia but it is agricultural and meat products that make up its heart Cheeses (sheep’s milk), bread, and meat Island is located at the foot of the mainland in the Mediterranean Sea and stretches toward the coast of North-eastern Africa Has significantly culinary influences from Greek and Arab An autonomous region exercising greater regional freedom Climate is hot and arid influencing the types of foods produced here It is the choice of starch in southern Italy while rice prevails in the northern region A popular snack or meal throughout Italy Some of the popular varieties o Margherita – named after the first queen of Italy; colors represent the Italian flag o Napoleatana – tomatoes, mozzarella, anchovies, oregano oil Dining Patterns Breakfast Consists of cappuccino (coffee drink combining espresso and steamed milk) Lunch / Usually eaten at home Dinner Incorrect generalization (outside of Italy) is that is comprises a huge plate of pasta Antipasto – appetizer that appears often in a Sunday or holiday meal; can also be a light evening meal Primo Piatto (First Course) – consists of rice, soup, pasta, or polenta Second Course / Main Course – meat, seafood, or an egg dish accompanied by a vegetable dish or salad Dessert is usually fruit and/or cheese Wine – usually the beverage of choice Local wine produced in the same area is the wine served for most meals