NationMaster - Encyclopedia: Italian cuisine

Italian cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to the 4th century BC. The cuisine changed significantly with discovery of the New World which helped shape much of what is known as Italian cuisine today with the introduction of items such as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but were not introduced in scale until the 18th century.^[1] Image File history File links Portal. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Frontispiece of Peter Martyr dAnghieras De orbe novo (On the New World). Carte dAmÃ©rique, Guillaume Delisle, 1722. ... For other uses, see Potato (disambiguation). ... For other uses, see Tomato (disambiguation). ... Binomial name Capsicum annuum L. For green peppercorns, see Black pepper. ... This article is about the maize plant. ...

Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy. Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an appellation). ... For other uses, see Coffee (disambiguation). ... Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ...

History

Italian cuisine has evolved extensively over the centuries. Although the country known as Italy today had not officially formed until the 19th century, the cuisine can claim roots going back as far as 4th century BC. Through various influences throughout the centuries, including neighboring regions, conquerors, high-profile chefs, political upheavals as well as the discovery of the New World, a concrete cuisine has formed to what is known today as one of the premiere cuisines in the world.

Antiquity

The first known food writer has been traced back to the 4th century BCE. This writer was a Greek Sicilian named Archestratus, who lived in Syracuse. His writing was a poem that spoke of using "top quality and seasonal" ingredients of the freshest nature. He also stated that the flavors of the dishes should not be masked by spices, herbs, or other seasonings with an importance put upon this style of preparation for fish. This style of cuisine seemed to be forgotten during the 1st century AD when De re coquinaria was published with 470 recipes included many with heavy usage of spices, herbs which would hide much of the natural flavor of the dish they were used in, much of this would have been considered what would be eaten in the patrician household. This does not suggest that the Romans of the time did not appreciate high quality ingredients. The Romans employed the best Greek bakers to produce their breads, imported pecorini from Sicily as the Sicilians were known for producing the best cheese makers. The Romans were also known as being excellent rearer of goats for butchering and gardening of artichokes and leeks.^[2] Still life with fruit basket and vases (Pompeii, ca. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Archestratus (Archestratos) was a Greek poet of Gela, in Sicily, who flourished about 318 BC, and composed the humorous didactic poem Hedu-patheia (Good Cheer), supposed to describe a gastronomic tour round the then known world, with playful echoes of Homer and the dogmatic philosophers. ... Syracuse (It. ... For other uses, see Spice (disambiguation). ... For other uses, see Herb (disambiguation). ... For other uses, see Fish (disambiguation). ... De re coquinaria is the oldest known cookbook, dating from the 3rd century A.D., still in existence. ... This article is about the social and political class in ancient Rome. ... Ancient Rome was a civilization that grew from a small agricultural community founded on the Italian Peninsula circa the 9th century BC to a massive empire straddling the Mediterranean Sea. ... This article or section should be merged with Hellenes Greeks in Ancient History In Latin literature, Græci (or Greeks, in English) is the name by which Hellenes are known. ... For other uses, see Bread (disambiguation). ... Sicily ( in Italian and Sicilian) is an autonomous region of Italy and the largest island in the Mediterranean Sea, with an area of 25,708 kmÂ² (9,926 sq. ... A cheesemaker is a person who makes cheese. ... This article is about the globe artichoke. ... For other uses, see Leek (disambiguation). ...

Middle Ages

Muslims invaded Sicily during the 9th century as most of what is known today as Northern Europe was being attacked by Viking raiders. As Sicily had already attained much of the culinary traditions from Rome and Athens, the highly civilized culture combined with the Sicilian to bring what many consider the first real Italian cuisine in Sicily. The Arabs introduced spinach, almonds and rice and some say spaghetti as it made its possible first appearance during the 12th century AD when the Norman king made a survey of Sicily and noted that he saw people making long strings made from flour and water called atriya, which eventually became trii which is another term used for spaghetti in southern Italy. Normans also introduced casseroling, salt cod (baccalà) and stockfish which remain extremely popular today. ^[3] Peasants threshing siligo, a type of wheat. ... There is also a collection of Hadith called Sahih Muslim A Muslim (Arabic: Ù…Ø³Ù„Ù…, Persian: Mosalman or Mosalmon Urdu: Ù…Ø³Ù„Ù…Ø§Ù†, Turkish: MÃ¼slÃ¼man, Albanian: Mysliman, Bosnian: Musliman) is an adherent of the religion of Islam. ... Northern Europe Northern Europe is the northern part of the European continent. ... For other uses, see Viking (disambiguation). ... For other uses, see Rome (disambiguation). ... This article is about the capital of Greece. ... For other uses, see Arab (disambiguation). ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... For other uses, see Almond (disambiguation). ... For other uses, see Rice (disambiguation). ... For other uses, see Spaghetti (disambiguation). ... Norman conquests in red. ... The examples and perspective in this article may not represent a worldwide view. ... Stockfish is air-dried cod. ...

Food preservation techniques were a necessity as refrigeration had not yet been invented. The two types of preservation were either chemical or physical. Meats and fish would be smoked, dried or kept on ice. Brine and salt were used to preserve items like pickles, herring and to cure pork meat. Root vegetables were also preserved in brine after they had been parboiled. Other items used to preserve foods included oil, vinegar or immersing animal proteins in their own congealed, rendered fat. For preserving fruits, liquor, honey and sugar were used.^[4] Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... For the sports equipment manufacturer, see Brine, Corp. ... This article is about common table salt. ... Pickles may refer to Pickled cucumber Other vegetables that have been pickled Pickles (comic strip), a comic strip by Brian Crane Pickles (dog), the dog that found the World Cup trophy in 1966 Pickles (SpongeBob SquarePants episode) Eric Pickles (born 1952), British conservative politician James Pickles (born 1925), controversial British... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small, oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic... Root vegetables are underground plant parts used as vegetables. ... Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... Synthetic motor oil being poured. ... Vinegar is sometimes infused with spices or herbsâ€”as here, with oregano. ...

The northern regions of future Italy started to show a mix of Germanic and Roman culture while the southern portion continued to reflect the influences of Arab culture as they controlled much of the Mediterranean trade routes, as such much of the Mediterranean cuisine had been spread by the Arab trade.^[5] The oldest Italian book on cuisine is Liber de coquina written in Naples during the 13th century. Dishes included "Roman-style" cabbage (ad usum romanorum), ad usum campanie which was "small leaves" prepared in the "Campanian manner", a bean dish reflecting the Marca di Trevisio, a torta, compositum londardicum which are extremely similar to dishes prepared today in Italy. In two other books from the 14th century recipes are found for Roman pastello, Lavagna pie, use of salt from Sardinia or Chioggia again reflecting the importance of the regions of Italy and the foundations of integral dishes.^[6] Image File history File links Size of this preview: 553 Ã— 599 pixel Image in higher resolution (1000 Ã— 1084 pixel, file size: 303 KB, MIME type: image/jpeg) Tacuina sanitatis (XIV century) Ø§Ù„Ø¹Ø±Ø¨ÙŠØ© | ÄŒesky | Deutsch | English | Î•Î»Î»Î·Î½Î¹ÎºÎ¬ | EspaÃ±ol | ÙØ§Ø±Ø³ÛŒ | FranÃ§ais | ×¢×‘×¨×™×ª | Indonesian | Italiano | æ—¥æœ¬èªž | í•œêµì–´ | Magyar | Nederlands | Polski | PortuguÃªs | RomÃ¢nÇŽ | Ð ÑƒÑÑÐºÐ¸Ð¹ | SlovenÅ¡Äina | Ð¡Ñ€Ð¿ÑÐºÐ¸ | Sunda... Image File history File links Size of this preview: 553 Ã— 599 pixel Image in higher resolution (1000 Ã— 1084 pixel, file size: 303 KB, MIME type: image/jpeg) Tacuina sanitatis (XIV century) Ø§Ù„Ø¹Ø±Ø¨ÙŠØ© | ÄŒesky | Deutsch | English | Î•Î»Î»Î·Î½Î¹ÎºÎ¬ | EspaÃ±ol | ÙØ§Ø±Ø³ÛŒ | FranÃ§ais | ×¢×‘×¨×™×ª | Indonesian | Italiano | æ—¥æœ¬èªž | í•œêµì–´ | Magyar | Nederlands | Polski | PortuguÃªs | RomÃ¢nÇŽ | Ð ÑƒÑÑÐºÐ¸Ð¹ | SlovenÅ¡Äina | Ð¡Ñ€Ð¿ÑÐºÐ¸ | Sunda... The Tacuinum (sometimes Taccuinum) Sanitatis is a medieval handbook on wellness, based on the Taqwin alâ€‘sihha (Tables of Health), an Arab medical treatise by Ibn Butlan; it exists in several variant Latin versions, the manuscripts of which are profusely illustrated. ... Julius Caesar, from the bust in the British Museum, in Cassells History of England (1902). ... The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. ... A trade route is the sequence of pathways and stopping places used for the commercial transport of cargo. ... Mediterranean cuisine is the cuisine of the areas around the Mediterranean Sea. ... Location of the city of Naples (red dot) within Italy. ... Percentages are relative to US recommendations for adults. ... This article is about common table salt. ... Sardinia (pronounced ; Italian: ; Sardinian: or ) is the second-largest island in the Mediterranean Sea (after Sicily). ... Chioggia is a coastal town and comune of the province of Venice in the Veneto region of northern Italy, 45Â°13N 12Â°17E, situated on a small island at the southern entrance to the Lagoon of Venice about 25 km south of Venice (50 km by road); causeways connect it...

During the 15th century Maestro Martino was chef to the Patriarch of Aquileia at the Vatican. His manuscript Libro de arte coquinaria began to illustrate a cuisine with a more refined and elegant design. In his book contains a recipe for Maccaroni Siciliani which was made by wrapping dough around a thin iron rod and dried in the sun. The macaroni was to be cooked in capon stock flavored with saffron, illustrating the Arab influence. Of particularly note is Chef Martino's shedding the use of excessive spices in favor of fresh herbs.^[7] Martino's cuisine created a methodology that respected proper selection and modes of preparation. The Roman recipes mentioned in the text includes recipes for coppiette and cabbage dishes. His Florentine dishes included eggs with a Bolognese torta, Sienese torta and for Genoese recipes such as piperata, macaroni, squash, mushrooms, and spinach pie with onions.^[8] List of Bishops and Archbishops of Aquileia. ... A capon, soon to be roasted for a Christmas dinner. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Florence (Italian, Firenze) is a city in the center of Tuscany, in central Italy, on the Arno River, with a population of around 400,000, plus a suburban population in excess of 200,000. ... For other uses, see Genoa (disambiguation). ... Percentages are relative to US recommendations for adults. ... For other uses, see Mushroom (disambiguation). ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... For other uses, see Onion (disambiguation). ...

Martino's manuscript was included in a book printed during 1475 in Venice written by Bartolomeo Platina entitled De honesta voluptate et valetudine ("On Honest Pleasure and Good Health"). Platina puts Martino's "Libro" in cultural context reflexing different regions of Italy including the Po Valley, Liguria, Campania, Piceno, Apulia, and Sicily. He speaks of ingredients coming from various regions 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 Tiber, roviglioni and shad from Lake Albano, snails from Rieti, figs from Tuscolo, grapes from Narni, oil from Cassino, oranges from Naples and moray from Campania. Grains from Lombardy and Campania are also mentioned as is honey from Sicily and Taranto. The wines he mentions are from the Ligurian coast, Grecco from Tuscany and San Severino and Trebbiano from Tuscany and Piceno.^[9] For other uses, see Venice (disambiguation). ... Pope Sixtus IV appoints Bartolomeo Platina prefect of the Vatican Library, fresco by Melozzo da ForlÃ¬, c. ... The Po (Latin: Padus, Italian: Po) is a river that flows 652 kilometers (405 miles) eastward across northern Italy, from Monviso (in the Cottian Alps) to the Adriatic Sea near Venice. ... Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. ... For other uses, see Campania (disambiguation). ... This article is bad because of the Italian region. ... Species P. flavescens (Yellow perch) P. fluviatilis (European perch) P. schrenkii (Balkhash perch) For other meanings of the word perch, including fish not in the Perca genus, see Perch (disambiguation). ... Lake Maggiore (in Italian: Lago Maggiore or lago Verbano) is the most westerly of the three large prealpine lakes of Europe and the second largest after Lake Garda. ... Sardines in the Pacific An open Sardines can Sardines on a plate grilled Sardines For the hide and seek-like game, see Hide and seek. ... Lake Garda (Italian Lago di Garda or Benaco) is the largest lake in Italy. ... Grayling may mean: Fish: grayling (species), Thymallus thymallus grayling (genus), generically, any fish of genus Thymallus Australian grayling, of the genus Prototroctes and family Retropinnidae Places: Grayling, Alaska Grayling, Michigan Grayling Township, Michigan People: Chris Grayling, British politician Anthony Grayling, British philosopher USS Grayling, a ship Grayling (butterfly), Hipparchia semele... Adda can refer to: Adda River in Italy. ... Padua, Italy, (Italian: IPA: , Latin: Patavium, Venetian: ) is a city in the Veneto, northern Italy, the economic and communications hub of the region. ... Binomial name L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. ... For the food product, see Bologna sausage. ... Genera Lepidorhombus Phrynorhombus Psetta Scophthalmus Zeugopterus Turbots or windowpanes (family Scophthalmidae) are a group of fish found in marine or brackish waters. ... Province of Ravenna Ravenna is a city and comune in the Emilia-Romagna region of Italy. ... Binomial name (Linneaus, 1758) The Rudd (Scardinius erythrophthalmus) is a small fish, a widespread member of the family Cyprinidae. ... Lake Trasimeno or Trasimene (in Italian: Lago Trasimeno), is the largest lake in peninsular Italy with a surface area of 128 km/sq, just slightly less than that of Lake Como. ... This article is about the cultivated vegetable. ... Country Italy Region Lazio Province Viterbo (VT) Mayor Giampiero Gabbianelli Elevation 326 m Area 406,28 kmÂ² Population - Total 60,537 - Density 148. ... Striped bass (Morone saxatilis) Largemouth bass (Micropterus salmoides) Bass (IPA /bÃ¦s/) is a name shared by many different species of popular game fish. ... Tiber River in Rome. ... For the Canadian hip hop musician, see Shad (rapper). ... Lake of Albano, George Inness, 1869 Lake of Albano is a small crater-like lake 15 miles southeast of Rome, near which rises the Castel Gandolfo, where the Pope has a villa. ... For other uses, see Snail (disambiguation). ... Rieti is a town in the Latium, Italy. ... Species About 800, including: Ficus altissima Ficus americana Ficus aurea Ficus benghalensis- Indian Banyan Ficus benjamina- Weeping Fig Ficus broadwayi Ficus carica- Common Fig Ficus citrifolia Ficus coronata Ficus drupacea Ficus elastica Ficus godeffroyi Ficus grenadensis Ficus hartii Ficus lyrata Ficus macbrideii Ficus macrophylla- Moreton Bay Fig Ficus microcarpa- Chinese... This article is about the fruits of the genus Vitis. ... Bridge of Narni over the Nera River, Jean-Baptiste Camille Corot, 1826. ... Synthetic motor oil being poured. ... Cassino is a card game for up to four players, which object is to score 21 points. ... Binomial name (L.) Osbeck[1] Percentages are relative to US recommendations for adults. ... Location of the city of Naples (red dot) within Italy. ... Genera See text. ... For other uses, see Campania (disambiguation). ... For the village of the same name in Ontario, Canada, see Lombardy, Ontario. ... For other uses, see Honey (disambiguation). ... For other uses, see Wine (disambiguation). ... San Severino can refer to: Places in Italy Mercato San Severino, a commune of the Province of Salerno San Severino Lucano, a commune of the Province of Potenza San Severino Marche, a commune in the Province of Macerata People Saint Severinus, a Roman Catholic saint This is a disambiguation page... Trebbiano is a white grape used to make white wine, and the most common white grape variety in Italy, accounting for around a third of all Italys white wine. ...

Early modern era

The courts of Florence, Rome, Venice and Ferrara were integral to the creation of the fine cooking in Italy. The court of Estes in Ferrara was a central figure to the creation of this high-cuisine. Christoforo Messisbugo steward to Ippolito d'Este published Banchetti Composizioni di Vivande in 1549. In this work Messisbugo details banquets in the first-half of the book, in the second-half of the book contains a multitude of recipes for items such as pies and tarts (containing 124 recipes with various fillings). The work does emphasize the use of Eastern spices and sugar which was at this time otherwise beginning to diminish.^[10] This article needs cleanup. ... Ippolito (I) dEste (March 20, 1479 - September 3, 1520) was a Roman Catholic cardinal. ...

In 1570 Opera was written by Bartolomeo Scappi personal chef to Pope Pius V. This was a five-volume work that to that date encompassed the most comprehensive example of Italian cooking. The work contained over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils. The difference between most books written for the royal courts and this volume is its shedding of game and other meats and includes instead domestic animals and courtyard birds which was more inline with the "modest household". Recipes are also included how to clean and use lesser cuts of meats including tongue, head, and shoulder. The third book contains recipes for fish, or Lent cookery. Preparations for fish are simple including poaching, broiling, grilled, or fried after being marinated. Particular attention is given to seasons in which fish should be caught and in which location. The final volume includes pies, tarts, fritters and includes a recipe for a Neapolitan pizza. This version of the Neapolitan pizza is not the savory version known today, it was instead a sweet version as tomatoes had not been introduced to Italy as-of-yet. There were recipes for corn and turkey however, which were items from the New World.^[11] Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Bartolomeo Scappi Bartolomeo Scappi (c. ... Pope St. ... Bartolomeo Scappi Bartolomeo Scappi (c. ... Pope St. ... For other uses, see Lent (disambiguation). ... Diego VelÃ¡zquez: Old woman poaching eggs, c. ... Broiling is cooking food with high heat with the heat applied directly to the food. ... Grill or grills may refer to: In food: Grill (cooking), a device or surface used for cooking food, usually fueled by gas or charcoal. ... For other uses, see Pizza (disambiguation). ... Binomial name L. Corn (Zea mays L. ssp. ...

During the first decade of the 17th century chef Giangiacomo Castelvetro published Brieve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti (A Brief Account of all Vegetables, Herbs and Fruit) which was translated into English by Gillian Riley. Originally from Modena, Castelvetro moved to England because of his Protestant background. The book included an in-depth listing of Italian vegetables and fruits as well as their preparation. The chef's preparation of vegetables featured them at times as a central part of the meal, not just accompaniments. The favored preparation (still popular in Italy today) was to simmer vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, lemon juice and verjus or orange juice. Another preparation includes roasting vegetables wrapped in damp paper over charcoal or embers with a drizzle of olive oil, again a technique still popular today in Italy. Castelvetro's book is separated into seasons with mentions of hop shoots in the spring and truffles in the winter detailing the truffle scavenge with the use of pigs. New World items were not mentioned in this book as they did not become popular until the 18th century.^[12] Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Modena (MÃ²dna in Modenese dialect) is a city and a province on the south side of the Po valley, in Emilia-Romagna, Italy. ... For other uses, see England (disambiguation). ... Protestantism is a general grouping of denominations within Christianity. ... This article is about the fruit. ... Picking green grapes for making verjuice. ...

In 1662 Bartolomeo Stefani chef to Gonzagas published L'Arte di Ben Cucinare. He was the last chef to publish a book of Italian high-cuisine, but the first to offer a full section on vitto ordinario ("ordinary food"). The book contained a section on a banquet given by Gonzagas for Queen Christina of Sweden with details for preparation prior to the banquet, preparation of the food and table settings including each guest having a setting of a knife, fork, spoon, glass, a plate instead of bowls often used up to this point and a napkin. Other books were published at this time to illustrate how scalco (server) should manage themselves while serving their guests. An important book to take up this topic was Galatheo by Giovanni della Casa. The book instructed waiters to not scratch their heads or other parts of themselves, not to spit, cough or sneeze while serving diners. The book also instructed diners to not use their fingers while eating as well as not wipe their sweat with their napkin.^[13] Queen Christina can refer to: Christina of Sweden, a 17th century monarch Queen Christina, a 1933 film loosely based upon her life, starring Greta Garbo. ... Giovanni della Casa (28 June 1503 - 14 November 1556) was an Italian poet. ...

Modern era

Much of what is known as Italy today was still governed by France, Spain and Austria in the 18th century. In turn it was at the beginning of the 18th century that the culinary books of Italy began to show the regionalism of Italian cuisine in order for Italian chefs to better show the pride of their regions instead of the high cuisine of France. The books written at the time were also no longer addressed to professional chefs but to bourgeois housewives who could address their home cook.^[14]Originating in booklet form, periodicals such as La cuoca cremonese (The cook of Cremona) written in 1794 gives 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, while the price to attain them dropped well within the reach of the general populace.^[15] Regionalism could be Regionalism (politics) Regionalism (literature) Regionalism (art) Regionalism (linguistics) Category: ... A pot of coq au vin, a well-known French dish French cuisine is a style of cooking derived from the nation of France. ... Bourgeois at the end of the thirteenth century. ...

The 18th century peasant diet consisted of heavy foods. Taken more as an animosity toward the high cuisine of the affluent which was more refined and delicate, this diet gave the peasantry their own identity. Even medical texts of the time written by the elite warned peasants from eating refined foods as it was poor for their digestion and their bodies required a more substantial heavy meal to suppress their hunger. It was also thought that peasants had coarse stomachs which were unable to digest refined foods. It was also thought by some that peasants ate poorly because they wanted to eat poorly resulting from the fact that many peasants had to resort to eating rotten foods and moldy breads to survive.^[16]

In 1779 Antonio Nebbia from Macerata, in the Marche region, wrote Il Cuoco Maceratese (The Cook of Macerata). In this book, Nebbia addressed the importance of local vegetables plus pasta and gnocchi. Instead of pureed soups in the French style, they included Mediterranean vegetables along with pasta or rice. For stocks, vegetables and chicken were favored over meat. Similarly, Vincenzo Corrado wrote Il Cuoco Galante (The Polite Cook) in Naples in 1773 which featured regional vegetables and ingredients. Particular emphasis was given to Vitto Pitagorico (vegetarian food) in his words "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." It was also this book that the tomato took its first central role with thirteen recipes. Zuppa alli Pomidoro first appears in Corrado's book which was the early rendition of Tuscan Pappa al Pomodoro. In Corrado's 1798 edition he introduced a "Treatise on the Potato" after the approval of France through Antoine-Augustin Parmentier's successful promotion.^[17] Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Macerata is a town and provincial capital in the Marche region of Italy. ... // The Marche (plural, originally le marche de Ancona = the Marches of Ancona) are a region of Central Italy, bordering Emilia-Romagna north, Tuscany to the north-west, Umbria to west, Abruzzo and Latium to the south and the Adriatic Sea to the east. ... Percentages are relative to US recommendations for adults. ... Gnocchi with truffle. ... The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. ... Pythagoras of Samos (Greek: ; born between 580 and 572 BC, died between 500 and 490 BC) was an Ionian Greek mathematician[1] and founder of the religious movement called Pythagoreanism. ... Antoine Parmentier Antoine-Augustin Parmentier (Montdidier August 12, 1737 â€“ December 13, 1813) is remembered as a vocal promoter of cultivating the potato as a food source (for humans) in France and throughout Europe. ...

In the 19th century changes could even be noticed in the writing of chef Giovanni Vialardi, chef to the first king of Italy. In his book A Treatise of Modern Cookery and Patisserie published in Turin Vialardi wrote on recipes "suitable for a modest household." Many of his recipes included regional dishes from Turin including twelve recipes for potatoes Genoese Cappon Magro, still an integral regional dish today. Published in 1829, Il Nuovo Cuoco Milanese Economico written by Giovanni Felice Luraschi feature dishes regional to Milan including Kidney with Anchovies and Lemon and Gnocchi alla Romana, also essential to this day. Gian Battista and Giovanni Ratto published La Cucina Genovese in 1871 addressed the regional cuisine of Liguria. This book contained the first recipe for pesto. La Cucina Teorico-Pratica written by Ippolito Cavalcanti mentions the first recipe for pasta with tomatoes in his conversational tone not often seen before this time.^[18]. 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 its use is still widespread throughout Italy. Torino redirects here. ... For other uses, see Milan (disambiguation). ... Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. ... Pesto (italian pron. ... Pellegrino Artusi (Forlimpopoli, town near ForlÃ¬, 1820 - Florence, 1911) is the author of the famous Italian cookbook La scienza in cucina e larte di mangiar bene. ...

Regional cuisines

Each area has its own proud specialties, primarily at regional level, but also even at provincial level. These regional variances can come from the influence of a bordering country (such as France or Austria), vicinity to the sea or mountains as well as economic progress. Italian cuisine is not only highly regional, but is also distinguished by being very seasonal with high priority placed on the use of fresh, seasonal produce. The Regions of Italy were granted a degree of regional autonomy in the 1948 constitution, which states that the constitutions role is: to recognize, protect and promote local autonomy, to ensure that services at the State level are as decentralized as possible, and to adapt the principles and laws...

Friuli-Venezia Giulia

Friuli-Venezia Giulia shares many traditions with the bordering former Yugoslavia. The famous San Daniele del Friuli hams come from this region. Carnia in the northern region is known for its bacon and Montasio cheese. Collio, Grave del Friuli, and Colli Orientali are regional wine favorites. The dishes of the region take on the influence of Austrian, Hungarian, Slovene, and Croatian dishes. Beer halls of the region feature Viennese sausage, goulash and Bohemian hare. Many of the desserts of the region are flour based, such as strudels. Polenta is a staple and it finds its way into many variations including stirred dishes, baked dishes and can be seen served with sausage, cheese, fish, or meat. Dishes made with pork are often seen and can often be spicy and are often prepared over the open hearth called the fogolar.^[19] To meet Wikipedias quality standards, this article or section may require cleanup. ... Yugoslavia (Jugoslavija in the Latin alphabet, ÐˆÑƒÐ³Ð¾ÑÐ»Ð°Ð²Ð¸Ñ˜Ð° in Cyrillic; English: South Slavia, or literary The Land of South Slavs) describes three political entities that existed one at a time on the Balkan Peninsula in Europe, during most of the 20th century. ... San Daniele del Friuli is a comune (municipality) 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. ... This article is about the cut of meat. ... For other uses, see Bacon (disambiguation). ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Wine (disambiguation). ... For other uses, see Beer (disambiguation). ... For a style of play of contract bridge, see Goulash (bridge). ... For other uses, see Bohemian (disambiguation). ... For other uses, see Hare (disambiguation). ... For other uses, see Flour (disambiguation). ... Apfelstrudel A strudel is a type of pastry that originated in Germany and Austria and is most often associated with Austrian and German cuisine. ... Polenta with sopressa and mushrooms. ... This article is about the prepared meat. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Fish (disambiguation). ... For other uses, see Meat (disambiguation). ... For other uses, see Pork (disambiguation). ...

Veneto

Veneto is well known for risotto.It is a dish where the added ingredients differ by according to location, with fish and seafood being added closer to the coast and pumpkin, asparagus, radicchio and frogs' legs appearing further away from the Adriatic. Beans and other legumes are seen in these areas with the dish pasta e fagioli being a unique combination of beans and pasta. Veneto features heavier dishes using exotic spices and sauces. Ingredients like stockfish or simple marinated anchovies are found here as well. Less fish is eaten in Veneto and more meat and sausages are preferred such as the famous sopressata and garlic salami. High quality vegetables are prized here with red radicchio from Treviso being prized as well as asparagus from Bassano del Grappa.^[20] Veneto is my fatherland. ... Risotto prepared with mushrooms and scallions. ... For other uses, see Fish (disambiguation). ... Spaghetti with seafood (Spaghetti allo scoglio). ... For other uses, see Pumpkin (disambiguation). ... For the botanical genus, see Asparagus (genus). ... Radicchio is a Leaf Chicory, sometimes known as Italian Chicory. ... Frogs legs are one of the better-known delicacies of French and Chinese cuisine. ... The Adriatic Sea is an arm of the Mediterranean Sea separating the Apennine peninsula (Italy) from the Balkan peninsula, and the system of the Apennine Mountains from that of the Dinaric Alps and adjacent ranges. ... Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... This article is about the fruit of the plants also called legumes. For the plants themselves, see Fabaceae . ... Pasta fagioli or Pasta e fagioli, meaning pasta and beans, is a traditional Italian peasant dish that is now a frequent menu item in the United States and Canada. ... Stockfish is air-dried cod. ... Genera Amazonsprattus Anchoa Anchovia Anchiovella Cetengraulis Coilia Encrasicholina Engraulis Jurengraulis Lycengraulis Lycothrissa Papuengraulis Pterengraulis Setipinna Stolephorus Thryssa The anchovies are a family (Engraulidae) of small but common schooling saltwater plankton-feeding fish. ... This article is about the prepared meat. ... Supermarket Sopressata salami. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Salami Salami is cured sausage, fermented and air-dried. ... For other uses, see Vegetable (disambiguation). ... Radicchio is a Leaf Chicory, sometimes known as Italian Chicory. ... Treviso (French: TrÃ©vise, Latin: Tarvisium, Venetian: TrÃ¨viso) is a city in the Veneto, northern Italy. ... For the botanical genus, see Asparagus (genus). ... Country Italy Region Veneto Province Vicenza (VI) Mayor Gianpaolo Bizzotto Elevation 129 m Area 46 kmÂ² Population - Total (as of 2001) 40,411 - Density 879/kmÂ² Time zone CET, UTC+1 Coordinates Gentilic Bassanesi Dialing code 0424 Postal code 36061 Frazioni Campese, Marchesane, Quartiere PrÃ¨, Rubbio, San Lazzaro, San Michele...

Trentino-Alto Adige/Südtirol

Prior to the Council of Trent in 1550 Trentino-Alto Adige/Südtirol was known for simplicity in cuisine. When the prelates of the Church came they brought the art of fine cooking to the region. Fresh water fish is a specialty of this region. In later years the cuisine of the Republic of Venice and the Habsburg Empire were adopted. In the Alto Adige Alpine traditions are embraced which includes Slav, Austrian, and Hungarian cuisines. Goulash can again be found here as a regular Sunday dish. Potatoes, dumplings and homemade sauerkraut called crauti. Lard is a popular ingredient in this region. The national pasta, tomatoes and olive oil can be found popularized in this region as well.^[21] Image File history File links Hungarian_goulash. ... Image File history File links Hungarian_goulash. ... For a style of play of contract bridge, see Goulash (bridge). ... Gnocchi with truffle. ... The Council of Trent is the Nineteenth Ecumenical Council of the Roman Catholic Church. ... Trentino-Alto Adige/SÃ¼dtirol[1] (Italian: Trentino-Alto Adige; German: Trentino-SÃ¼dtirol; Ladin: Trentin-Adesc Aut, also Trentin-Sudtirol [2][3]) is an autonomous region in Northern Italy. ... Look up prelate in Wiktionary, the free dictionary. ... For the architectural structure, see Church (building). ... Borders of the Republic of Venice in 1796 Capital Venice Language(s) Venetian, Latin, Italian Religion Roman Catholicism Government Republic Doge - 1789â€“97 Ludovico Manin History - Established 697 - Treaty of Zara June 27, 1358 - Treaty of Leoben April 17, 1797 * Traditionally, the establishment of the Republic is dated to 697. ... Habsburg (sometimes spelled Hapsburg, but never so in official use) was one of the major ruling houses of Europe. ... Alpine may refer to: Alpine, a breed of goat. ... Distribution of Slavic people by language The Slavic peoples are a linguistic and ethnic branch of Indo-European peoples, living mainly in Europe, where they constitute roughly a third of the population. ... For a style of play of contract bridge, see Goulash (bridge). ... For other uses, see Potato (disambiguation). ... For the film, see Dumplings (film). ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... This article is about the fat. ... Percentages are relative to US recommendations for adults. ... For other uses, see Tomato (disambiguation). ... For the Popeye character, see Olive Oyl. ...

These dishes are representative of Italian cuisine. ... A portion of Pizzoccheri Pizzoccheri are a type of tagliatelle, a flat ribbon pasta, made with buckwheat flour. ...

Lombardy

Rice is a popular ingredient in Lombardy often found in soups as well as risotto. Cheese is a popular course with robiola or crescenza, taleggio, gorgonzola (from the namesake town) and grana padano being particularly important (the vast plains of central and southern Lombardy allowing for intensive cattle-raising). For the same reason Butter is a popular ingredient over oil, and cream in generous amounts are often seen. Single pot dishes are popular here with the working class which take less labor to create. In the areas of Bergamo, Brescia, and Valtellina polenta is popular. In Mantua village festivals feature tortelli di zucca (ravioli with pumpkin filling) accompanied by melted butter and followed by turkey stuffed with chicken or other stewed meats. ^[22] For other uses, see Rice (disambiguation). ... For the village of the same name in Ontario, Canada, see Lombardy, Ontario. ... For other uses, see Soup (disambiguation). ... Risotto prepared with mushrooms and scallions. ... Country of origin Italy Region, town Lombardy and Piedmont Source of milk Cows, Goats, Sheeps or a blend Pasteurized Best if not pasteurized, though can be with live lactic yeasts blended in Texture Soft-ripened Aging time none to 20 days Certification DOC for Robiola di Roccaverano Robiola is a... A soft-ripened cheese with no rind. ... There are a commune and a cheese that have the name Taleggio in Italy: Taleggio, in the province of Bergamo Taleggio cheese, a cheese that is native to the Taleggio valley Val Taleggio is a valley mainly in the province of Bergamo. ... Gorgonzola is a village in the Lombardy region of northern Italy, formerly with a separate identity, but now part of the Milan metropolitan area. ... Grana Padano cheese is one of the most popular Denominazione di Origine Controllata cheeses of Italy. ... For other uses, see Butter (disambiguation). ... For other uses of Cream, see Cream (disambiguation). ... Small street (via della Noca) leading to cittÃ alta. ... The Capitoline Temple. ... A view of Valtellina The church of Tresivio Valtellina (German Veltlin) is a valley in the Lombardy region of northern Italy, bordering Switzerland. ... Polenta with sopressa and mushrooms. ... For other uses, see Mantua (disambiguation). ... Lemon dill shrimp ravioli Ravioli is a popular type of pasta, comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. ... For other uses, see Pumpkin (disambiguation). ... This article or section does not adequately cite its references or sources. ... For other uses, see Meat (disambiguation). ...

These dishes are representative of Italian cuisine. ... Image File history File links Metadata Size of this preview: 800 Ã— 600 pixelsFull resolution (2000 Ã— 1500 pixel, file size: 958 KB, MIME type: image/jpeg) Roggenmischbrot. ... Image File history File links Metadata Size of this preview: 800 Ã— 600 pixelsFull resolution (2000 Ã— 1500 pixel, file size: 958 KB, MIME type: image/jpeg) Roggenmischbrot. ...

Val D'Aosta

Bread thickened soups of the hearty variety are customary in this region as well as cheese fondues called fonduta typical of the Alpine region. Polenta is another popular staple along with rye bread, smoked bacon, and game meats found in the mountain and forest regions. Butter and cream are also important ingredients in the creation of stewed, roasted and braised dishes.^[23] For other uses, see Soup (disambiguation). ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term fondue comes from the French fondre (to melt), referring to the fact that the contents of the pot are kept in a liquid state so that... Alpine may refer to: Alpine, a breed of goat. ... Polenta with sopressa and mushrooms. ... Rye bread is bread made with rye flour. ... For other uses, see Bacon (disambiguation). ... For other uses, see Butter (disambiguation). ... For other uses of Cream, see Cream (disambiguation). ...

These dishes are representative of Italian cuisine. ... Image File history File links Download high-resolution version (1024x768, 153 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Gorgonzola (cheese) ... Image File history File links Download high-resolution version (1024x768, 153 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Gorgonzola (cheese) ... Gorgonzola is a blue-headed Italian cheese, made from unskimmed cows milk. ...

Piedmont

Piedmont is a region where seasonal gathering of nuts, fungi, cardoons as well as seasonal hunting (especially wild game) and fishing takes place. Truffles, garlic, seasonal vegetables, cheese and rice are all important staples to the region's diet. Wines such as Barolo, Barbaresco, Nebbiolo, and Barbera stand out in this area as well as fine sparkling wines. Gorgonzola and Castelmagno are prized cheeses of the region. Filetto Baciato is the regions style of prosciutto made from pork fillet or other lean portion of pork marinated in white wine, coated with a salami paste and stuffed into a casing to age for six months.^[24] For other uses, see Piedmont (disambiguation). ... Divisions Chytridiomycota Zygomycota Ascomycota Basidiomycota The Fungi (singular: fungus) are a large group of organisms ranked as a kingdom within the Domain Eukaryota. ... Binomial name Cynara cardunculus L. The cardoon (Cynara cardunculus), also called the artichoke thistle, is a member of the thistle family related to the Globe artichoke. ... This article is about the hunting of prey by human society. ... For the computer security term, see Phishing. ... Species Tuber melanosporum Tuber brumale Tuber aestivum Tuber uncinatum Tuber mesentericum Tuber magnatum Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For other uses, see Vegetable (disambiguation). ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Rice (disambiguation). ... Castle and Village of Barolo. ... A classic northern Italian wine, Barbaresco is a powerful wine that is made purely from the Nebbiolo grape. ... Nebbiolo is the most important wine grape variety of Italys Piedmont region. ... Barbera is a wine grape variety from Monferrato in Piemonte, Italy. ... A glass of sparkling wine A Sparkling wine cork It has been suggested that Spumante, Frizzante, Sekt and Cremant be merged into this article or section. ... Gorgonzola is a blue-headed Italian cheese, made from unskimmed cows milk. ... Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). ... For other uses, see Pork (disambiguation). ...

Liguria

Liguria highly supports the use of local ingredients, the dishes found in this region will all feature the utmost freshness found in the local produce. Fresh herbs and vegetables as well as seafood find their way into the cuisine. Savory pies and cakes are popular in the region. Onions and olive oil are found often in the cuisine which were helpful in their addition to vitamin C for the sailors who may have been lacking in the vitamin on long journeys. The Ligurians, constricted by a lack of terrain suited to wheat productions, made the most of chick-pea in farinata (plain or topped with onion, artichokes, sausage, cheese or young anchovies) and polenta-like panissa. Hilly or mountainous districts used chestnuts as a ready source of carbohydrates and sugar. 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 commonly served with artichoke sauce or pesto, trenette, made from wholewheat flour cut into long strips and served with pesto, boiled beans and potatoes, and trofie, a Ligurian gnocchi made from wholegrain flour or white wheat flour, made into a spiral shape and cooked with beans and potatoes and often tossed in pesto.^[25] Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. ... The word savory has a number of meanings: Savory for the herb used in some traditional Thanksgiving stuffings. ... For other uses, see Onion (disambiguation). ... For the Popeye character, see Olive Oyl. ... This article is about the nutrient. ... Binomial name Cicer arietinum L. The chickpea, garbanzo bean or bengal gram (Cicer arietinum) is an edible pulse of the Leguminosae or Fabaceae family, subfamily India. ... Farinata (which literally means floured) is a thin, crisp, pizza-like pancake from Liguria, which is also eaten in Alessandria and is similar to the socca from Nice. ... For other uses, see Onion (disambiguation). ... Artichokes are three types of vegetables, two in the daisy family Asteraceae, and one in the deadnettle family Lamiaceae. ... This article is about the prepared meat. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... The anchovies are a family (Engraulidae) of small but common fish. ... This article is about the chestnut plant in the genus Castanea. ... This article is about the globe artichoke. ... Pesto (italian pron. ... Trenette or trenne is a type of pasta. ... Whole wheat flour is a powdery substance derived by grinding or mashing the whole wheat grain. ... Gnocchi with truffle. ...

These dishes are representative of Italian cuisine. ... ImageMetadata File history File links Download high resolution version (1632x1232, 860 KB) The factory of parmesan cheeses, Modena. ... ImageMetadata File history File links Download high resolution version (1632x1232, 860 KB) The factory of parmesan cheeses, Modena. ... It has been suggested that this article or section be merged into Parmigiano_Reggiano. ...

Emilia-Romagna

Emilia-Romagna is well known for its cured hams and mortadella are popular charcuterie items of the region. Parmesan cheese proliferates in the cuisine and different meats including game meats can be found here. Pasta is quite popular in the region. The region of Parma offers exquisite ham and culatello. Bologna offers its top quality mortadella as well as lasagna and tortellini but the home of tortellini is Piacenza. Aceto balsamico tradizionale or balsamic vinegar is produced by legal traditions by old-style producers.^[26] Emilia-Romagna is one of the 20 Regions of Italy. ... This article is about the cut of meat. ... Romano Mortadella Mortadella, a type of bologna, is a finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of baby fat (principally the hard fat from the neck of the pig). ... Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit primarily from pork. ... It has been suggested that this article or section be merged into Parmigiano_Reggiano. ... Percentages are relative to US recommendations for adults. ... Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham. ... For the food product, see Bologna sausage. ... Romano Mortadella Mortadella, a type of bologna, is a finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of baby fat (principally the hard fat from the neck of the pig). ... Lasagna in the crinkly American style. ... Tortellini in broth Tortellini is a variety of ring-shaped pasta. ... Piacenza (Placentia in Latin and old-fashioned English, PiasÃ«insa in the local dialect of Emiliano-Romagnolo) is a city in the Emilia-Romagna region of northern Italy. ... Three desserts in Modena with balsamic vinegar: clockwise from left, panna cotta, zabaglione, and crÃ¨me caramel. ...

Tuscany

Simplicity is popular in the cuisine in Tuscany. Legumes, bread, cheese, crisp vegetables, mushrooms and fresh seasonal fruit are popular food items. Olive oil is an integral ingredient in Tuscany made from the Moraiolo, Leccino, Frantoio, and Pendolino olives. White truffles from San Miniato are a distinct specialty that appear in October and November. Beef of the highest quality come from the Chiana Valley, specifically a breed known as Maremma used for the famed t-bone steaks known as Florentine steak. Pork is another integral protein to the Tuscan cuisine.^[27] Download high resolution version (855x689, 132 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (855x689, 132 KB) Wikipedia does not have an article with this exact name. ... For other uses, see Tuscany (disambiguation). ... This article is about the fruit of the plants also called legumes. For the plants themselves, see Fabaceae . ... For other uses, see Bread (disambiguation). ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Vegetable (disambiguation). ... For other uses, see Mushroom (disambiguation). ... For other uses, see Fruit (disambiguation). ... For the Popeye character, see Olive Oyl. ... Pendolino (from Italian Pendolo [pndolo] Pendulum and -ino, a diminutive suffix) is an Italian family of tilting trains used in Italy, Spain, Portugal, Slovenia, Finland, the Czech Republic, United Kingdom,Switzerland and China. ... Species Tuber melanosporum Tuber brumale Tuber aestivum Tuber uncinatum Tuber mesentericum Tuber magnatum Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota). ... San Miniato is a small city in Pisa Province in the Region of Tuscany, Italy. ... For other uses, see Beef (disambiguation). ... The Maremma Coast, seen from the Old Town of Castiglione della Pescaia The Maremma is an area in Italy, consisting of part of southern Tuscany (and partly coincident with province of Grosseto area) and some part of northern Latium (a bordering region of the province of Viterbo). ... For other uses, see Pork (disambiguation). ...

Umbria

Most of the dishes of Umbria are prepared with the simple techniques of boiling and roasting with the addition of local olive oil and herbs for flavor. Vegetable dishes are more popular in the spring and summer while they are in season, while the fall and winter introduces meats from the hunting season and black truffles from Norcia. Sausage making is very popular in this region produced by the Norcini (Umbrian Butchers, native of Norcia). Lenticchie di Castelluccio are prized lentils found in Castelluccio and are highly prized throughout Italy. The regions of Spoleto and Monteleone are known for their production of high-quality spelt. Freshwater fish are also found in the cuisine including lasca, trout, freshwater perch, grayling, eel, barbel, whitefish, and tench.^[28] Image File history File linksMetadata Download high resolution version (2272x1704, 2091 KB) Summary Photo taken by Poppy in January 2006. ... Image File history File linksMetadata Download high resolution version (2272x1704, 2091 KB) Summary Photo taken by Poppy in January 2006. ... white truffle washed and cut Truffle describes a group of edible mycorrhizal (subterranean) mushrooms (genus Tuber, class Ascomycetes, division Mycota). ... Umbria is a region of central Italy, bordered by Tuscany to the west, the Marche to the east and Lazio to the south. ... For other uses, see Vegetable (disambiguation). ... white truffle washed and cut Truffle describes a group of edible mycorrhizal (subterranean) mushrooms (genus Tuber, class Ascomycetes, division Mycota). ... The church of St. ... This article is about the prepared meat. ... The church of St. ... This article is about the species Lens culinaris. ... View of Castelluccio from West. ... Spoleto (Latin: Spoletium), 42Â°44â€² N 12Â°44â€² E, an ancient town in the Italian province of Perugia in east central Umbria, at 385 meters (1391 ft) above sea-level on a foothill of the Apennines. ... This article is about the wheat species. ... For other uses, see Fish (disambiguation). ... Lasca (also called Laska or Laskers) is a draughts variant, invented by the second World Chess Champion Emanuel Lasker (1868â€“1941). ... For other uses, see Trout (disambiguation). ... Species P. flavescens (Yellow perch) P. fluviatilis (European perch) P. schrenkii (Balkhash perch) For other meanings of the word perch, including fish not in the Perca genus, see Perch (disambiguation). ... Grayling may mean: Fish: grayling (species), Thymallus thymallus grayling (genus), generically, any fish of genus Thymallus Australian grayling, of the genus Prototroctes and family Retropinnidae Places: Grayling, Alaska Grayling, Michigan Grayling Township, Michigan People: Chris Grayling, British politician Anthony Grayling, British philosopher USS Grayling, a ship Grayling (butterfly), Hipparchia semele... For other uses, see Eel (disambiguation). ... This koi carp has two pairs of barbels, the second pair being quite small. ... Whitefish (or white fish) has several meanings: It is a fisheries term referring to the flesh of many types of fish; see Whitefish (fisheries term) It refers precisely to the whitefishes of the salmonid genus Coregonus It can refer specifically to the common whitefish (Coregonus lavaretus) It was formerly used... The tench (Tinca tinca) is a small fish of the Cyprinid family, and is one of the commonest and most widely spread freshwater fishes of Europe. ...

These dishes are representative of Italian cuisine. ... Image File history File links Mortadella. ... Image File history File links Mortadella. ... Romano Mortadella Mortadella, a type of bologna, is a finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of baby fat (principally the hard fat from the neck of the pig). ...

Marche

On the coast of Marche, fresh fish and seafood proliferate. In the inland regions wild and domestic pigs are prized in the cuisine often making their way into sausages, hams and other skilled delicacies. Here instead the hams are not thinly sliced, but cut into bite-sized chunks when served. Suckling pig, chicken and fish are often stuffed in this region before being roasted or placed on the spit.^[29] // The Marche (plural, originally le marche de Ancona = the Marches of Ancona) are a region of Central Italy, bordering Emilia-Romagna north, Tuscany to the north-west, Umbria to west, Abruzzo and Latium to the south and the Adriatic Sea to the east. ... For other uses, see Pig (disambiguation). ... This article is about the prepared meat. ... This article is about the cut of meat. ... Sucking pig is a young pig that has only fed on its mothers milk. ... This article or section does not adequately cite its references or sources. ... For other uses, see Fish (disambiguation). ...

Lazio

Hearty pasta dishes find their way into the cuisine of Lazio, like the renowned amatriciana pasta dressing, based on spicy red pepper and guanciale. The region prides itself on being able to use the lesser known cuts of pork and beef in tasty dishes, with examples in preparations like the entrail-based pajata and coda alla vaccinara. While these are memento to the ingenuity of plebeians and peasants having to make-do with little resources several other dishes are derived from the tables of Roman patricians, Popes and cardinals, thus relying on much more prized and valuable ingredients. Some Jewish influence can also be seen in the cuisine, with Jews having been part of Roman milieu since the times of Vespasianus. Local vegetables, especially globe artichokes, are popular in the Roman cuisine.^[30] Image File history File linksMetadata Size of this preview: 800 Ã— 532 pixelsFull resolution (3008 Ã— 2000 pixel, file size: 2. ... Image File history File linksMetadata Size of this preview: 800 Ã— 532 pixelsFull resolution (3008 Ã— 2000 pixel, file size: 2. ... Gnocchi with truffle. ... For the football club, see S.S. Lazio Lazio (Latium in Latin) is a regione of central Italy, bordered by Tuscany, Umbria, Abruzzi, Marche, Molise, Campania and the Tyrrhenian Sea. ... Amatriciana is a type of Italian pasta sauce not uncommon in most restaurants and Italian cafes. ... For other uses, see Chili. ... Guanciale is a kind of unsmoked Italian bacon prepared with pigs jowl or cheeks. ... Coda alla vaccinara is a speciality of Roman cuisine. ... The word Jew ( Hebrew: יהודי) is used in a wide number of ways, but generally refers to a follower of the Jewish faith, a child of a Jewish mother, or someone of Jewish descent with a connection to Jewish culture or ethnicity and often a combination of these attributes. ... Imperator Caesar Vespasianus Augustus (November 17, 9 â€“ June 23, 79), known originally as Titus Flavius Vespasianus and usually referred to in English as Vespasian, was emperor of Rome from 69 to 79. ... Binomial name Cynara scolymus L. The Globe artichoke (Cynara scolymus) is a perennial, thistle-like plant, originating in southern Europe around the Mediterranean. ...

Abruzzo and Molise

Chilies (peperoncini) are seen in the cuisine of Abruzzo where they are called diavoletti ("little devils") for the spicy heat they add to dishes. Centerbe ("Hundred Herbs") is a strong (72°), spicy herbal liqueur drunk by the local people here. Pasta, meat, and vegetables are central to the cuisine of Abruzzo and Molise. Lamb can be seen here often and is frequently and successfully combined with pasta. A special tool used to cut the local pasta is the chitarra (literally "guitar"), a fine stringed tool that the dough is pressed through. Another famous dish is arrosticini, little pieces of castrated lamb, impaled on a wooden stick and cooked on coals, very famous in Pescara. Saffron is a favorite spice of the region, grown in the province of L'Aquila, with the greatest production being done in the plains of Navelli. Although its popularity has slightly waned in recent years it can still be seen in some dishes which are central to Italian cuisine.^[31] Image File history File links Download high resolution version (1613x1545, 497 KB) // Summary Image of Iranian saffron threads. ... Image File history File links Download high resolution version (1613x1545, 497 KB) // Summary Image of Iranian saffron threads. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... For other uses, see Chili. ... â€œAbruzziâ€ redirects here. ... Centerbe (cento erbe), literally, hundreds of herbs, is a digestive liqueur from the Abruzzo region of Italy made by infusing a variety of medicinal herbs, some say as many as one hundred (which explains the name), in alcohol. ... Percentages are relative to US recommendations for adults. ... For other uses, see Meat (disambiguation). ... For other uses, see Vegetable (disambiguation). ... â€œAbruzziâ€ redirects here. ... Molise is a region of Southern Italy, the second smallest of the regions. ... Pescaras port in the afterglow. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... City centre. ... Navelli is a comune and town in the Province of LAquila in the Abruzzo region of Italy Abruzzo Â· Communes of the province of LAquila Categories: | ...

Campania

High-quality produce of Campania includes tomatoes, peppers, spring onions, potatoes, artichokes, fennel, lemons and oranges which all take on the unique flavor of the volcanic soil of the region. The Gulf of Naples offers top-quality fresh fish and seafood. Durum wheat is used in the production of the region's pastas. The mozzarella is highly prized here as it is of the highest quality coming from the milk of water buffalo. The traditional pizzas of the region are extremely well known and take advantage of the fresh vegetables and cheese found there. Desserts are not to be overlooked, with pastiera, sfogliatelle and rum-dipped babà being the most famous ones.^[32] Image File history File links Download high-resolution version (825x590, 178 KB) Authentic Neapolitan pizza Marinara as served by Pizzeria Di Matteo in Naples. ... Image File history File links Download high-resolution version (825x590, 178 KB) Authentic Neapolitan pizza Marinara as served by Pizzeria Di Matteo in Naples. ... For other uses, see Pizza (disambiguation). ... For other uses, see Campania (disambiguation). ... Green onions redirects here. ... Gulf of Naples The Gulf of Naples is located off the southwestern coast of Italy. ... Durum wheat (T. turgidum durum) is the only tetraploid species of wheat widely cultivated today. ... Binomial name (Linnaeus, 1758) The domestic buffalo or domestic Asian water buffalo is abundant in Asia, and South America. ... This article needs to be wikified. ... It has been suggested that this article or section be merged with sfogliatelle. ... A rum baba or baba au rhum is a small yeast cake saturated in liquor, usually rum, and sometimes filled with cream. ...

Much of Italian-American cuisine is based on that of Campania as well as Sicily, heavily Americanized to reflect different ingredients and living conditions in the United States. In addition, most forms of pizza eaten around the world derive ultimately from the Neapolitan style, though greatly modified over the course of the 20th century. Italian American cuisine is what is commonly called Italian food in the United States. ... For other uses, see Pizza (disambiguation). ...

These dishes are representative of Italian cuisine. ... Image File history File links Size of this preview: 220 Ã— 599 pixelsFull resolution (1055 Ã— 2872 pixel, file size: 553 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Size of this preview: 220 Ã— 599 pixelsFull resolution (1055 Ã— 2872 pixel, file size: 553 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... For the Popeye character, see Olive Oyl. ...

Apulia

The northern portion of Apulia uses copious amounts of garlic and onion. The region is known for its dried pasta made from durum wheat flour. Fresh vegetables come in the way of tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, Belgian endive, as well as legumes such as chickpeas, lentils and beans. Apulia is the largest producer of olive oil in Italy. The closeness to the sea brings a proliferation of fish and seafood to the table, especially oysters, and mussels. Goat and lamb are seen on the table here occasionally as well.^[33] This article is bad because of the Italian region. ... This article is about the endive called chicon. ... This article is bad because of the Italian region. ... For the Popeye character, see Olive Oyl. ... For other uses, see Oyster (disambiguation). ... Subclasses Pteriomorpha (marine mussels) Palaeoheterodonta (freshwater mussels) Heterodonta (zebra mussels) The common name mussel is used for members of several different families of clams or bivalve molluscs, from both saltwater and freshwater habitats. ...

Basilicata

Pork is an integral part of Basilicata's cuisine, often made into sausages or roasted on a spit by home cooks. Mutton and lamb are also popular meats in the region. Pasta is another common ingredient to the cuisine here, made from duram wheat and water. The accompanying sauces for the pasta are generally of the meat or vegetable based variety. Spicy peperoncini are also popular in Basilicata. The bitter digestif Amaro Lucano is from this region, but is actually popular all over Italy.^[34] For other uses, see Pork (disambiguation). ... Basilicata is a region in the south of Italy, bordering on Campania to the west, Puglia (Apulia) to the east, Calabria to the south, it has one short coastline on the Tyrrhenian Sea and another of the Gulf of Taranto in the Ionian Sea to the south-east. ... Trinomial name Capsicum annuum Pepperoncini, also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers, are a variety of Capsicum annuum. ... French: Something, exp. ...

Calabria

The cuisine of Calabria has been highly affected by the constant conquerors and visitors of the region's past. The Arabs introduced oranges, lemons, raisins, artichokes and egg plants. Cistercian monks introduced agricultural practices to the region along with their skills in processing dairy products. French rule under the House of Anjou, and later Napoleon, along with Spanish influence, affected the language and culinary skills as seen in the naming conventions of items such as cake, gatò, from the French gateau. In time the region has taken on its own characteristics and distinct regional cuisine based on these influences. Seafood proliferates in the cuisine due to its orientation to the coast line with swordfish being of note along with shrimp, lobster, sea urchin, squid and others. Melons also grow well in this region with watermelon, charleston gray, crimson sweet, cantelope, tendrale verde, piel de sapo and invernale giallo being popularly served in a chilled Macedonia di frutta (fruit salad) or wrapped in Prosciutto.^[35] A melon. ... A melon. ... For other uses, see Melon (disambiguation). ... For other uses, see Calabria (disambiguation). ... The Order of Cistercians (OCist) (Latin Cistercenses), otherwise Gimey or White Monks (from the colour of the habit, over which is worn a black scapular or apron) are a Catholic order of monks. ... Agriculture refers to the production of goods through the growing of plants, animals and other life forms. ... Dairy products are generally defined as foodstuffs produced from milk. ... Counts of Anjou, c. ... For other uses, see Napoleon (disambiguation). ... This article is about a type of fish. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Subfamilies and Genera Neophoberinae Acanthacaris Thymopinae Nephropsis Nephropides Thymops Thymopsis Nephropinae Homarus Nephrops Homarinus Metanephrops Eunephrops Thymopides Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. ... Subclasses Subclass Perischoechinoidea Order Cidaroida (pencil urchins) Subclass Euechinoidea Superorder Atelostomata Order Cassiduloida Order Spatangoida (heart urchins) Superorder Diadematacea Order Diadematoida Order Echinothurioida Order Pedinoida Superorder Echinacea Order Arbacioida Order Echinoida Order Phymosomatoida Order Salenioida Order Temnopleuroida Superorder Gnathostomata Order Clypeasteroida (sand dollars) Order Holectypoida Wikispecies has information related to... For other uses, see Squid (disambiguation). ... For other uses, see Melon (disambiguation). ... For the political designation, see Eco-socialism. ... Trinomial name Cucumis melo cantalupensis Cucumis melo reticulatus Naudin. ... Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). ...

Sicily

Sicily is another region filled with culinary influences because of its location. The influence of the Ancient Greeks can be found here: Dionysus has been said to have introduced wine to the region. The Romans later conquered the island and introduced lavish dishes based on goose. The Byzantines introduced sweet and sour flavors while during the 10th and 11th centuries the Arabs brought apricots, sugar, citrus, sweet melons, rice, saffron, raisins, nutmeg, clove, black pepper, and cinnamon which are all still seen in the cuisine today. The Normans and Hohenstaufens introduced a fondness for meat dishes. The Spanish introduced numerous items from the New World including cocoa, maize, turkey, tomatoes and other produce items. Tuna, sea bream, sea bass, cuttlefish, swordfish and other seafood available off the coastline is an integral part of the modern cuisine.^[36] Download high resolution version (723x692, 83 KB)A plate filled with blood oranges; taken February 5, 2005, by Allen Timothy Chang. ... Download high resolution version (723x692, 83 KB)A plate filled with blood oranges; taken February 5, 2005, by Allen Timothy Chang. ... The blood orange is a variety of orange (Citrus sinensis) with crimson, blood-colored flesh. ... Sicilian cuisine shows the markers of the cultures which established themselves on the island. ... Sicily ( in Italian and Sicilian) is an autonomous region of Italy and the largest island in the Mediterranean Sea, with an area of 25,708 kmÂ² (9,926 sq. ... The term ancient Greece refers to the periods of Greek history in Classical Antiquity, lasting ca. ... This article is about the ancient deity. ... Ancient Rome was a civilization that grew from a small agricultural community founded on the Italian Peninsula circa the 9th century BC to a massive empire straddling the Mediterranean Sea. ... Geese redirects here. ... Byzantine Empire is the term conventionally used to describe the Roman Empire during the Middle Ages, centered around its capital in Constantinople. ... Binomial name Prunus armeniaca L. For other uses, see Apricot (disambiguation). ... This article is about sugar as food and as an important and widely-traded commodity. ... For other uses, see Citrus (disambiguation). ... For other uses, see Rice (disambiguation). ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Raisins Percentages are relative to US recommendations for adults. ... For other uses, see Nutmeg (disambiguation). ... Binomial name (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ... Binomial name L.[1] Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Norman conquests in red. ... Arms of the Hohenstaufen Dynasty The Hohenstaufen (or the Staufer(s)) were a dynasty of Kings of Germany, many of whom were also crowned Holy Roman Emperor and Dukes of Swabia. ... For other uses, see Cocoa (disambiguation). ... This article is about the maize plant. ... Binomial name Solanumlycopersicum Linnaeus ref. ... For other uses, see Tuna (disambiguation). ... The Japanese black porgy or sea bream, Mylio macrocephalus or Acanthopagrus schlegelii is a fish often farmed for food in Japan. ... Sea bass is a name shared by a large number of different species of fish, including: The Black sea bass (Centropristis striata, family Serranidae) is the common name of a species of fish whose range is eastern coast of the United States. ... Orders and Families â€ Vasseuriina â€ Vasseuriidae â€ Belosepiellidae Sepiina â€ Belosaepiidae Sepiadariidae Sepiidae Cuttlefish are marine animals of the order Sepiida belonging to the Cephalopoda class (which also includes squid, octopuses, and nautiluses). ... This article is about a type of fish. ...

Sardinia

Sardinia was a region once fought over fiercely by many powers, the coastal cuisine of fish and seafood has only flourished after much history had passed as the inhabitants of the region wisely kept away from the coastline so highly cherished by invading traders of the area. Today rock lobster, scampi, squid, tuna, sardines and other seafood and fish figure prominently into the cuisine. Suckling pig and wild boar figure prominently, often roasted on the spit or boiled in hearty stews of beans, vegetables and thickened with dry bread rounding out the meal. Fresh herbs such as mint and myrtle are popular in dishes as well. Sardinian bread is made in a drier format, which keeps longer than high-moisture breads as well, examples include civraxiu, coccoi pinatus, a highly decorative bread and pistoccu made with flour and water only, meant to travel distances with herders but served at home often with tomatoes, basil, oregano, garlic and a strong cheese.^[37] Sardinia (pronounced ; Italian: ; Sardinian: or ) is the second-largest island in the Mediterranean Sea (after Sicily). ... Rock Lobster is The B-52s first single, released in 1978 and in a longer version placed on the bands self-titled debut album, The B-52s, one year later. ... American scampi in garlic butter Scampi is the plural of scampo, the Italian name for the Norway lobster (Nephrops norvegicus), also known as the Dublin Bay prawn (especially in the U.K. and Ireland) and langoustine (the French name). ... Binomial name Linnaeus, 1758 The wild boar (Sus scrofa) is the wild ancestor of the domestic pig. ...

Meal structure

Meals are structured in a cyclical order in Italy and invariably contain no fewer than 3-4 courses. Meals are seen as a time to spend with family and friends instead of immediate sustenance, as such the regular daily meals can be a bit longer than other cultures. During holidays, many family feasts will last for many hours, if not the entire day.

In many homes today the traditional Italian menu is kept for high days and special events (as weddings) while the everyday menu only includes the first and second course, the side dish and coffee. One notable aspect of an Italian meal, is that the primo or first course, is usually the more filling dish and will consist of either risotto or pasta, both being rich in carbohydrates. Modern Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes). A side dish of salad accompanying a small pie A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entrÃ©e or main course at a meal. ... Lactose is a disaccharide found in milk. ...

Note: On restaurant menus, these terms may be referred to as Primi, Secondi, Contorni, and Digestivi (included here as search terms). Campari apÃ©ritif. ... A bottle of Campari Campari is an alcoholic aperitif obtained from the infusion of bitter herbs, aromatic plants and fruit in alcohol and water. ... Cinzano is an Italian brand of sweet vermouth. ... There are very few or no other articles that link to this one. ... Pernod Ricard is a French company producing alcoholic beverages. ... A bottle of vermouth Vermouth is a fortified wine flavored with aromatic herbs and spices (aromatized in the trade) using closely-guarded recipes (trade secrets). ... CruditÃ©s variÃ©s, a typical hors dâ€™Å“uvre in French cuisine Hors dâ€™Å“uvre in Bosnian cuisine Hors dâ€™Å“uvre, (IPA: French but often in English as ; French plural: hors dâ€™Å“uvre, without an extra s; English plural often hors dâ€™Å“uvres), also known as appetizer(s), refer to... Percentages are relative to US recommendations for adults. ... Risotto prepared with mushrooms and scallions. ... Gnocchi with truffle. ... Polenta with sopressa and mushrooms. ... For other uses, see Soup (disambiguation). ... Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki TÅjÅ Casualties Military dead: 17,000,000 Civilian dead: 33,000... For other uses, see Tuscany (disambiguation). ... A glass of grappa Grappa is a fragrant grape-based pomace brandy of between 30% and 80% alcohol by volume (60 to 160 proof), of Italian origin. ... Amaro (properly amaro alle erbe) is a variety of Italian herbal after-dinner digestif liqueur. ... Limoncello [limontlËo] is a lemon liqueur produced in the south of Italy, mainly in the region around the Gulf of Naples and the coast of Amalfi and Islands of Ischia and Capri, but also in Sicily, Sardinia and the Maltese island of Gozo. ... AmmazzacaffÃ¨ (Italian for coffee killer) is a small glass of liqueur usual to be normally drunk after the coffee to dull its taste. ...

Dining out

Italy offers many options for dining out or getting a drink. Each type of establishment has a defined role and traditionally sticks to it.^[38] Below is a listing of various dining and drinking establishments one might find in Italy. Image File history File linksMetadata Italian_trattoria_sign. ... Image File history File linksMetadata Italian_trattoria_sign. ... Italian Trattoria sign in the Toscana The trattoria is a specifically Italian institution more akin to an eating club than a conventional restaurant. ...

Agritourism is a style of vacation in which hospitality is offered on farms. ... Singles bar redirects here. ... A soft drink is a drink that contains no alcohol. ... Brioche Brioche des Rois (served around Epiphany, esp. ... Panini can refer to: PÄá¹‡ini, the 5th century BC Sanskrit grammarian Panini (sandwich), a type of Italian sandwich Panini (stickers), a brand of collectible stickers Giovanni Paolo Panini, an Italian artist This is a disambiguation page â€” a navigational aid which lists pages that might otherwise share the same title. ... Binomial name L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. ... For the other potato product referred to as chips see French fried potatoes. ... Frittata A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. ... Friulian (friulano in Italian, Furlan in Friulian) is a Romance language belonging to the Rhaetian languages family, spoken in the north-east of Italy (Friuli-Venezia Giulia province) by about 600,000 people. ... Pepperoni is one of the most popular toppings on American pizzas. ... Emilia-Romagna is one of the 20 Regions of Italy. ... For other uses, see Restaurant (disambiguation). ... Origin A neologism created in reaction to comments made by State Senator Bill Napoli (R-SD). ... Italian Trattoria sign in the Toscana The trattoria is a specifically Italian institution more akin to an eating club than a conventional restaurant. ...

Coffee

Italian style coffee (caffè), also known as espresso is made from the same coffee beans as any other style of coffee. However, beans prepared for espresso are usually roasted dark, and are often a blend of coffee beans of various origins. In Italy though, the espresso is roasted medium to medium dark in the North, and gets darker as one moves South, though throughout all of Italy a very prominent coffee in the blends are Brazilian coffees. Common misconception is that espresso contains more caffeine than coffee but the opposite is true. The longer roasting period for the beans extracts more of the caffeine and thus giving espresso roast beans less caffeine content. The modern espresso machine invented in 1937 by Achille Gaggia uses a pump and pressure system with water heated up to 90-95°C (194-203°F) and forced with high pressure through a few grams of finely ground espresso roast beans with a pressure of nine bars in 25-30 seconds resulting in about 25 milliliters or two tablespoons of liquid.^[51] Image File history File links Linea_doubleespresso. ... Image File history File links Linea_doubleespresso. ... Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ... Image File history File linksMetadata Size of this preview: 437 Ã— 599 pixelsFull resolution (2329 Ã— 3192 pixel, file size: 1. ... Image File history File linksMetadata Size of this preview: 437 Ã— 599 pixelsFull resolution (2329 Ã— 3192 pixel, file size: 1. ... Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ... An espresso machine is used to produce the traditionally Italian coffee beverage called espresso. ...

Home espresso makers are much more simplistic, but work under the same principle. La Napoletana is a four part stove-top unit with grounds placed inside a filter loosely, 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.^[52]

It is usually served in a demitasse in relatively small quantity. Caffè macchiato is a 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 generally 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. A is a small cup (typically about 2 or 3 fl oz / 60 ml) used to serve turkish coffee or espresso. ... A CaffÃ¨ Macchiato as being served in Addis Ababa, Ethiopia CaffÃ¨ macchiato (IPA: , anglicised variously as IPA: , , , sometimes Espresso macchiato), an Italian beverage, is espresso with a tiny dollop of hot, foamed milk on top. ... Ristretto is a very short shot of espresso coffee. ... A cappuccino poured with latte art into two rosettes. ... Latte Latte is Italian for milk. ... CafÃ© au lait, literally coffee with milk, is a French coffee drink prepared by mixing coffee and scalded (not steamed) milk. ... A latte macchiato is a latte (espresso with steamed milk topped with foam), but instead of having the espresso shots on the bottom, the espresso is poured on top of the foam. ...

Wine

Italy produces the largest amount of wine in the world. It is also the largest exporter and consumer of wine as well. Two-thirds of the wine produced is bulk wine used for blending in France and Germany. The amount of wine distilled into spirits in Italy exceeds the production of wine in the entirety of the New World. As seen, although Italy produces the largest amount of wine in the world, approximately 25% of it is of quality that is labeled and put into bottles for individual sale.^[53] Fine wine is made in most regions of Italy. Much like the variety of regional cuisines of Italy, the wines are extremely varied as well with twenty separate wine regions.^[54] DOCG seal on a 0. ... DOCG seal on a 0. ... Italian wines are those produced in Italy, the oldest wine producing region, and are considered to be among the most prestigious wines in the world. ... Frontispiece of Peter Martyr dAnghieras De orbe novo (On the New World). Carte dAmÃ©rique, Guillaume Delisle, 1722. ...

The top wines in Italy are highly appealing and are generally extremely food-friendly wines. Those producing great wines have been attempting to wash away the old image of jug wines so often associated with Italian wine production. In order to promote this process the Italian government created a number of laws to regulate the wine industry. The Denominazione di Origine Controllata (DOC) law passed in 1963 regulates the place of origin. The laws associate with DOC have been regularly updated. One of the updates in 1980, created the Denominiazione di Origine Controllatta e Garantita (DOCG). DOCG is reserved for only the best wines in Italy. These laws regulate place of origin, quality, production methods and the type of grape used to produce the wine. The designation of Indicazione Geografica Tipica (IGT) is a slightly less restrictive designation regulating place which is considered to help a wine maker graduate to the (DOC) level.^[55] Italian wines are those produced in Italy, the oldest wine producing region, and are considered to be among the most prestigious wines in the world. ... Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an appellation). ... Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an appellation). ... Denominazione di origine controllata is an Italian quality assurance label for food products and especially wines (an appellation). ... Denominazione di origine controllata is an Italian quality ensurance label for food products and especially wines (an appellation). ... Indicazione Geografica Tipica is the second of four classifications of wine recognized by the government of Italy. ...

Holiday cuisine

Italians celebrate each holiday with a different cuisine, each in turn having a specific meaning. Moreover every single region has its own dedicated holiday recipes, having preserved them along centuries of political division which lasted until the 19th century. In Sicily and other Italian communities worldwide, on March 19, La Festa di San Giuseppe (St. Joseph's Day), thanks are given to St. Joseph for preventing a famine in Sicily during the Middle Ages. The fava bean was the crop which 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 needy. Sicily ( in Italian and Sicilian) is an autonomous region of Italy and the largest island in the Mediterranean Sea, with an area of 25,708 kmÂ² (9,926 sq. ... La Festa di San Giuseppe (St. ... Saint Josephs Day is marked in some branches of Christianity in honor of Saint Joseph, spouse of Mary and foster-father of Jesus. ... Saint Joseph, also referred to as Joseph the Betrothed and as Joseph of Nazareth, was the foster-father of Jesus, according to the New Testament (Matthew 1:16; Luke 3:23). ... The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ... Binomial name Vicia faba The fava bean, Vicia faba, is also known as the broad bean in the United Kingdom, horse bean or field bean. ... Zeppole (singular Zeppoli) or St. ...

On Christmas Eve a symbolic fast is observed (the so-called "cena di magro", the "light dinner") excluding beef, pork and lamb meat and including many courses based mainly on fish and other seafood, but also on snails and frogs. On Christmas Italians often serve tortellini as a first course. The typical cakes of the Christmas season are panettone and pandoro, with people often being partial to one but not the other.On Easter Sunday, lamb-based dishes are commonly served throughout both northern and southern Italy. Typical at Easter Sunday in Umbria and Tuscany is also a breakfast with Salami, boiled eggs, wine and Easter Cakes and pizzas. Nativity of the Lord redirects here. ... An unweaned lamb Legs of lamb in a supermarket cabinet The terms lamb, hoggett or mutton are culinary names for the meat of a domestic sheep. ... For other uses, see Christmas (disambiguation). ... Tortellini in broth Tortellini is a variety of ring-shaped pasta. ... Panettone (this isnt the original shape). ... This article is in need of attention. ... This article is about the Christian festival. ... Umbria is a region of central Italy, bordered by Tuscany to the west, the Marche to the east and Lazio to the south. ... Boiled eggs are cooked by immersing eggs (typically chickens eggs) in boiling water with their shells unbroken. ...

Notes

References

Contents

History

Antiquity

Middle Ages

Early modern era

Modern era

Regional cuisines

Friuli-Venezia Giulia

Veneto

Trentino-Alto Adige/Südtirol

Lombardy

Val D'Aosta

Piedmont

Liguria

Emilia-Romagna

Tuscany

Umbria

Marche

Lazio

Abruzzo and Molise

Campania

Apulia

Basilicata

Calabria

Sicily

Sardinia

Meal structure

Dining out

Coffee

Wine

Holiday cuisine

Notes

References

See also

Contents

History GA_googleFillSlot("encyclopedia_square");

Antiquity

Middle Ages

Early modern era

Modern era

Regional cuisines

Friuli-Venezia Giulia

Veneto

Trentino-Alto Adige/Südtirol

Lombardy

Val D'Aosta

Piedmont

Liguria

Emilia-Romagna

Tuscany

Umbria

Marche

Lazio

Abruzzo and Molise

Campania

Apulia

Basilicata

Calabria

Sicily

Sardinia

Meal structure

Dining out

Coffee

Wine

Holiday cuisine

Notes

References

See also

History