One of the most famous and interesting

cuisines in the world

INTRODUCTION
Many populations in the past 3000 years have occupied
Italian Territory and most of them contributed there on
tradition
The Romans politically controlled the territory about2000
years ago
Integrated Greek Civilization and created and empire that
late the foundation of western civilization
they import all kinds of food from all over the world they
import meat , wine ,variety of spices from ask far as china
The cities were progressed faster than the other European
towns
The cities of northern Italy develop mostly through train
such as spices and fabric
Italy is located in southern Europe and comprises the long,
boot-shaped Italian peninsula the southern side of alps the
large plain of PO valley and some islands.
including social and Sardinia ,Corsica although belonging to
the Italian geographical region, has been a part of France
since 1769.


Geographical location of Italy
Tracing down the culinary history of Italy we find that it
started to make its mark during the Roman Empire
movement more than 2000 years ago
The structure of Italy as a country underwent a huge
change after the fall of the Roman Empire
Italy was now a body of individually governed states that
had separate and distinctive identities and hence developed
their own tradition.
This era was the time when the cuisine of Italy started
developing its diversity that we find in it today.
Each region developed its own distinctive style of cooking
and a formalized menu based on the local ingredients and
the lifestyle of the people living there.

Historical background of
Italian cuisine
Italy expands over a sizeable piece of southern Europe and has
many different regions each having their own special cuisine and
eating habits

1. The cooking styles and ingredients also vary from area to area.

2. The cuisine of Italy has also been influenced with the changes
that have taken place in the world through the passage of time

Today the Italian cuisine features meals that retain the pre Roman
era taste along with others that are strikingly different to the
traditional cuisine of Italy.
Which cuisine develop and offering diversity from one town to
another
bologna is known as the gastronomic capital of Italy

the main characteristic of Italian cuisine is extreme simplicity
many dishes having only 4 to 8 ingredients
ingredients and dishes are vary by region to region

cheeses and coffee, spaghetti, espresso has become important in
Italian cuisine wines are major part of the cuisine
SOME NATONAL FEATHRES
Italian cuisine is extremely varied (with culinary influences
from Greek, Roman, Gallic, Germanic, Goth, Norman,
Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese
civilizations)

Each area has its own proud specialties, primarily at regional
level, but also even at provincial level

The high priority placed on the using of fresh and seasonal
produce distinguishes the cuisine of Italy from the imitations
available in most other countries
Regional staple food and fruits
olives, grapes, sugar beets, corn, tomatoes and
citrus fruits. these are the important staple fruits and
vegetables are used in Italian cuisine.

Pasta, risotto, lasagne, salami, seafood, pizza,
pannacotta etc. these are the staple food
Pasta is categorised in two basic styles

dried and fresh.

Dried pasta made without eggs can be stored for
up to two years under ideal conditions, while fresh
pasta will keep for a few days under refrigeration.
Pasta is generally cooked by boiling
Pasta
Risotto is a class of Italian dishes of rice cooked in
broth to a creamy consistency.

The broth may be meat-based, fish-based, or
vegetable-based; many kinds include parmesan
cheese, butter, and onion.

It is one of the most common ways of cooking rice in
Italy.
Risotto
Salami is cured sausage, fermented and air-
dried meat, originating from one of a variety of
animals.

Historically, salami has been popular among
Southern European peasants because it can be
stored at room temperature for periods of up
to 10 years, supplementing a possibly meagre
or inconsistent supply of fresh meat.

Varieties of salami are traditionally made in
Italy,
Salami
Italy has thousands of miles of coast line, and
lakes and rivers too.

Lots of ways to prepare a fish, everything from
stuffing squid to roasting swordfish
seafood
Fish that are caught includes sole, seabass,

anchovies, sardines, mackerel, tuna, eel,

squid, and octopus.
Is an Italian dessert made by simmering together cream, milk,
and sugar, mixing this with gelatine, and letting it cool until set
Pinna cotta
Originated from Northern Italian region of Piedmont
Lasagne
Its a flat shape pasta preparation
one of the oldest types of pasta in Italy
The word also refers to a dish made with several
layers of lasagne sheets alternated with sauces
and various other ingredients.
Olive oil is the mother ingredient of
Italian cooking, so it would follow that
olives are a key crop in Italy.
Olive trees are native to the
Mediterranean basin and tend to love
sunny climates. In Italy, most olives are
harvested from the southwest region.
The olive oil produced in the country is
used for cooking home maid pasta and
topping fresh bread to name a few.
Whole olives are also used in recipes to
add that signature rich, salty flavor
Olive
Without grapes, there would be no wine.
So it goes without saying that grapes are an
important crop in Italy.
There are literally thousands of varieties of
grapes, including
internationally popular wine grapes
Montepulciano and Sangiovese as well as
varieties
less known outside the region, such as
Vermentino and Nebbiolo. Wine is used in
cooking, to create reductions and, of course, to
accompany the meal.
Grapes
Corn

Although production is concentrated in the
northern part of the country, corn is grown
through out Italy.
Corn is in frequent rotation in the typical Italian
kitchen, used for all sorts of things from polenta
to gnocchi to fresh corn salads. Corn kernels can
impart texture and flavour to meat dishes,soups and
pasta dishes. Theres even such a thing as corn
gelato!
Figs have been grown in Italy for centuries and,
olive trees, they tend to grow best in the
Mediterranean Basin. The jewel-like fruits can
enhance cuisine both sweet and savoury. They
can be paired with cheese or prosciutto for a
savoury snack, can be used sparingly to create
a sweet contrast in savoury dishes or can be
used to make sweet or savory tarts and
decadent desserts.
Figs
Italy is among the worlds top producers of
tomatoes, and certainly leads the pack in terms
of producing delicious dishes featuring tomatoes.
But believe it or not, one of the most famous
foods in the country was actually
imported to Italy following explorations to the
Americas. Since the tomatos introduction, it has
become a vital part of the countrys cuisine and
is used to make homemade pasta sauces and
soup bases. Fresh vine-ripened tomatoes are
also exquisite when served simply with
mozzarella, basil and a balsamic reduction.
Tomatoes
Citrus groves are primarily located in the southern
Part of Italy and include credo, limes, lemons and
oranges.
While oranges are produced most widely, it is the
lemons that are (arguably) most captivating.
Ranging from mild and sweet to tart and tangy,
these
lemons can be used in any number of ways, from
adding
acid to grilling and cooking to distilling into the
Ever famous Limon cello.
Citrus fruits
Famous recipe in Italian cuisine
The Italian cuisine recipes are diverted form Italian region.

The famous regions are ;-

NORTHERN ITALY

PIEMONTE
LOMBRDY
EMILIA-ROMAGNA
CENTRAL ITALY

LIGURIA
TOSCANO
LATIUM


SOUTHERN ITALY

CAMPANIA
BASILICATA
CALABRIA


Butter, cows milk cheese, cream, gnocchi,
freshwater fish, boiled meats.
Butter, gnocchi, pasta, porcini mushrooms,
white truffles, freshwater fish boiled.
Butter, Cow Milk Cheese, beef, rich, saffron,
corn, risotto, apples.
Dish name
Valle d Aosta
Piemonte

Lombardy

LIGURIA

TOSCANO

UMBRIA

Olive Oil, Seafood, Fish, Herbs,

wine, pesto, dried pasta

Olive Oil, sheep milk cheese, seafood,

unsalted bread, walnuts, wheat, white
beans.

Olive Oil, Mushroom, unsalted bread,

pork, beef, lamb; spit roasting.

CAMPANIA

BASILICATA

CALABRIA

Olive Oil, Citrus, Pizza, tomatoes,

dried pasta, sheep milk cheese.

Olive Oil, sheep milk cheese, dried

pasta, pork, sausage.

Olive Oil, tomatoes, eggplant, pork,

goat, lamb, or freshwater fish.

Special equipment used in Italian cuisine
The pasta roller is one of the key Italian kitchen tools
Italian cuisine requires some task-specific tools that are
inexpensive and are available in most department stores.
Hand-Cranked Pasta Maker
o One specialized tool the Italian kitchen cannot be without is
the pasta maker. This is a key item for making linguine,
spaghetti and other long pastas and ravioli.
Pasta Drying Rack
o This particular device works with the pasta maker by giving you
a place to dry pasta. It resembles a laundry drying rack.
Ravioli cutters come in many shapes and sizes. The most common use is
to keep small amounts of meats, vegetables and cheeses inside small
pockets of dough while cooking. The cutters work by pushing down onto
the dough and crimping the edges together.
Ravioli Cutters
Pizzelle Cone Roller
o This is a triangular wooden dowel. It has a handle on one end and tapers
to a point at the other. Pizzelle rollers come in various widths at the top of
the tool. You use them to make thin waffle-type cones for gelato and
Italian ices.
The pizza cutter is a versatile tool. Besides cutting a cooked
pizza into sections, it can be used to cut thick dough into
breadsticks. It can also be used to cut sections of dough to
create stuffed pastas
Pizza Cutter