italiancuisinesveta-copy-130317132632-phpapp01.pdf
- 1. Italian cuisine One of the most famous and interesting cuisines of the world submitted by JESVIN JOSEPH & JETHIN JOSE Gvozdeva Svetlana 8 Italian group
- 2. INTRODUCTION .Many populations in the past 3000 years have occupied Italian Territory and most of them contributed there on tradition The Romans politically controlled the teritory about2000 years ago Intergreated Greek Civilization and created and empire that late the foundation of western civilization they import all kinds of food from all over the world they import meat , wine ,variety of spices from ask far as china The cities were progressed faster than the other European towns The cities of northern Italy develop mostly through train such as spices and fabric
- 3. HISTORY . Italy expands over a sizeable piece of southern Europe and has many different regions each having their own special cuisine and eating habits . The cooking styles and ingredients also vary from area to area. . The cuisine of Italy has also been influenced with the changes that have taken place in the world through the passage of time Today the Italian cuisine features meals that retain the pre Roman era taste along with others that are strikingly different to the traditional cuisine of Italy.
- 4. HISTORY Which cuisine develop and offering diversity from one town to another bologna is known as the gastronomic capital of italy the main characteristic of italian cuisine is extreme simplicity with many dishes having only 4 to 8 ingrediants incrediants and dishes are vary by region to region cheeses and coffee, spaghetti,expreso has become important in italian cuisinewines are major part of the cuisine
- 5. HISTORY THE EARLY ORIGINS Tracing down the culinary history of Italy we find that it started to make its mark during the Roman Empire movement more than 2000 years ago The Italians even have a cookbook dating back to the first century B.C which shows how important a place food had in society The structure of Italy as a country underwent a huge change after the fall of the Roman Empire
- 6. HISTORY Italy was now a body of individually governed states that had separate and distinctive identities and hence developed their own tradition. This era was the time when the cuisine of Italy started developing its diversity that we find in it today. Each region developed its own distinctive style of cooking and a formalized menu based on the local ingredients and the lifestyle of the people living there.
- 8. SOME NATONAL FEATHRES Italian cuisine is extremely varied (with culinary influences from Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations) Each area has its own proud specialties, primarily at regional level, but also even at provincial level The high priority placed on the using of fresh and seasonal produce distinguishes the cuisine of Italy from the imitations available in most other countries
- 9. 20 regions- 20 regional differences NORTHERN ITALY PIEMONTE LOMBRDY EMILIA-ROMAGNA CENTRAL ITALY LIGURIA TOSCANO LATIUM SOUTHERN ITALY CAMPANIA BASILICATA CALABRIA
- 10. NORTHERN ITALY Piedmont and Lombardy each grow their own different kinds of rice, which are used to make risotto Emilia-Romagna is known for lasagna and tortellini (stuffed pasta), mortadella, prosciutto, and parmigiano The North of Italy is the home of polenta
- 11. INGREDIENTS Valle d’ Aosta Butter, cow’s milk cheese, cream, gnocchi, freshwater fish, boiled meats. Piemonte Butter, gnocchi, pasta, porcini mushrooms, white truffles, freshwater fish boiled. Lombardy Butter, Cow Milk Cheese, beef, rich, saffron, corn, risotto, apples.
- 12. Fontina cheese Bread thickened soups 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, Artemisia-based liqueur. Traditional Piedmonte Gianduiotto chocolate Piedmont is a region where gathering nuts, funghi, cardoons and hunting and fishing takes place. Truffles, garlic, seasonal vegetables, cheese and rice are all used. Gianduiotto chocolates are used much in this kind of dishes.
- 13. Lombardy 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.
- 14. DISHES INGREDENTS LIGURIA Olive Oil, Seafood, Fish, Herbs, wine, pesto, dried pasta TOSCANO Olive Oil, sheep milk cheese, seafood, unsalted bread, walnuts, wheat, white beans. UMBRIA Olive Oil, Mushroom, unsalted bread, pork, beef, lamb; spit roasting.
- 15. Liguria Herbs and vegetables (as well as seafood) find their way into the cuisine. Savory pies are popular, mixing greens and artichokes along with cheeses, milk curds and eggs. Onions and olive oil are used. Because of a lack of land suitable for wheat, the Ligurians use chickpeas in farinata and polenta-like panissa. Toscano 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, silver beet, cavolo nero (Tuscan kale), onion and olive oil.
- 16. Umbria Norcia black truffles Many Umbrain 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.
- 17. DISHES INGREDIENTS CAMPANIA Olive Oil, Citrus, Pizza, tomatoes, dried pasta, sheep milk cheese. BASILICATA Olive Oil, sheep milk cheese, dried pasta, pork, sausage. CALABRIA Olive Oil, tomatoes, eggplant, pork, goat, lamb, or freshwater fish.
- 18. Campania 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 Pork is an integral part of Basilicata'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 is largely used. Basilicata
- 19. 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 Calabria
- 20. Traditional menu structure antipasto - hot or cold appetizers primo ("first course"), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup secondo ("second course") usually fish or meat contorno ("side dish") may consist of a salad or vegetables. A traditional menu features salad after the main course. dolce ("dessert") caffè ("coffee") (espresso) digestivo which is liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè ("Coffee killer")
- 21. FAMOUS DISHES Pasta Risotto Lasagna Pizza Spaghetti Pannacotta
- 22. INGREDIANTS Artichoke Olive Sundried tomato Pesto sauce Olivoil ptarmigan
- 23. Northern versus Southern Italian cooking Northen Italy more butter and creams polenta, mascarpone, grana padano, and parmigiano cheeses, risotto, lasagna and fresh egg pasta Southern Italy more tomato and olive oil mozzarella, caciocavallo, and pecorino cheeses, olive oil, and dried pasta
- 24. That’s all... Thank you for your attention!