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Italian cuisine (Italian:
cucina italiana, IPA: [kuˈtʃiːna
itaˈljaːna]) has developed through centuries of social
and political changes, with roots as far back as the 4th century
BCE. Italian cuisine in itself takes heavy influences, including
Etruscan,
ancient Greek,
ancient Roman,
Byzantine, and
Jewish.[1]
Significant changes occurred with the discovery of the
New World with the introduction of items such as
potatoes,
tomatoes,
bell peppers and
maize,
now central to the cuisine but not introduced in quantity until the
18th century.[2][3]
Italian cuisine is noted for its regional diversity,[4][5][6]
abundance of difference in taste, and is known to be one of the most
popular in the world,[7]
with influences abroad.[8]
Italian cuisine is characterized by its extreme simplicity, with many
dishes having only four to eight ingredients.[9]
Italian cooks rely chiefly on the quality of the ingredients rather than
on elaborate preparation.[10]
Ingredients and dishes vary by
region. Many dishes that were once regional, however, have
proliferated with variations throughout the country.
Cheese and
wine are a major part of the cuisine, with many variations and
Denominazione di origine controllata (DOC) (regulated appellation)
laws.
Coffee, specifically
espresso, has become important in Italian cuisine.
History
Italian cuisine has developed over the centuries. Although the
country known as Italy did not unite until the 19th century, the cuisine
can claim traceable roots as far back as the 4th century BCE. Through
the centuries, neighboring regions, conquerors, high-profile chefs,
political upheaval and the discovery of the New World have influenced
its development.
Antiquity
The first known Italian
food writer was a
Greek
Sicilian named
Archestratus from
Syracuse in the 4th century BCE. He wrote a poem that spoke of using
"top quality and seasonal" ingredients. He said that flavors should not
be masked by
spices,
herbs or other seasonings. He placed importance on simple
preparation of
fish. This style seemed to be forgotten during the 1st century CE
when
De re coquinaria was published with 470 recipes calling for
heavy use of spices and herbs. The Romans employed Greek bakers to
produce
breads and imported cheeses from Sicily as the Sicilians had a
reputation as the best
cheese makers. The Romans reared
goats for
butchering, and grew
artichokes and
leeks.[11]
Middle Ages
With culinary traditions from
Rome and
Athens,
a cuisine developed in Sicily that some consider the first real Italian
cuisine.[citation
needed]
Arabs invaded Sicily in the 9th century. The
Arabs introduced
spinach,
almonds,
and rice.[citation
needed] During the 12th century, a
Norman
king surveyed Sicily and saw people making long strings made from flour
and water called atriya, which eventually became trii, a
term still used for spaghetti in southern Italy. Normans also introduced
casseroles,
salt cod (baccalà) and
stockfish which remain popular.[12]
Food preservation was either chemical or physical, as refrigeration
did not exist. Meats and fish would be
smoked, dried or kept on ice.
Brine and
salt were
used to
pickle items such as
herring,
and to cure
pork.
Root vegetables were preserved in brine after they had been
parboiled. Other means of preservation included
oil,
vinegar
or immersing meat in congealed, rendered fat. For preserving fruits,
liquor, honey and sugar were used.[13]
The northern Italian regions show a mix of
Germanic
and
Roman culture while the south reflects Arab influence, as much
Mediterranean cuisine was spread by Arab trade.[14]
The oldest Italian book on cuisine is the 13th century Liber de
coquina written in
Naples.
Dishes include "Roman-style"
cabbage
(ad usum romanorum), ad usum campanie which were "small
leaves" prepared in the "Campanian manner", a bean dish from the Marca
di Trevisio, a torta, compositum londardicum which are
similar to dishes prepared today. Two other books from the 14th century
include recipes for Roman pastello, Lavagna pie, and call for the
use of salt
from
Sardinia or
Chioggia.[15]
In the 15th century, Maestro Martino was chef to the
Patriarch of Aquileia at the
Vatican. His Libro de arte coquinaria describes a more
refined and elegant cuisine. His book contains a recipe for Maccaroni
Siciliani, made by wrapping dough around a thin iron rod to dry in
the sun. The macaroni was cooked in
capon
stock flavored with
saffron,
showing Iran influence. Of particular note is Martino's avoidance of
excessive spices in favor of fresh herbs.[12]
The Roman recipes include coppiette and cabbage dishes. His
Florentine dishes include eggs with Bolognese torta,
Sienese torta and
Genoese
recipes such as piperata, macaroni,
squash,
mushrooms, and
spinach
pie with
onions.[16]
Martino's text was included in a 1475 book by
Bartolomeo Platina printed in
Venice
entitled De honesta voluptate et valetudine ("On Honest Pleasure
and Good Health"). Platina puts Martino's "Libro" in regional context,
writing about
perch from
Lake Maggiore,
sardines
from
Lake Garda,
grayling from
Adda, hens from
Padua,
olives
from
Bologna and
Piceno,
turbot
from
Ravenna,
rudd from
Lake Trasimeno,
carrots
from
Viterbo,
bass from the
Tiber,
roviglioni and
shad from
Lake Albano,
snails
from Rieti,
figs from
Tuscolo,
grapes from
Narni,
oil from
Cassino,
oranges from
Naples
and
eels from
Campania. Grains from
Lombardy and Campania are mentioned as is
honey
from Sicily and Taranto.
Wine from
the Ligurian coast,
Greco from Tuscany and
San
Severino and
Trebbiano from Tuscany and
Piceno
are also in the book.[17]
Early modern era
The courts of Florence, Rome, Venice and Ferrara were central to the
cuisine.
Cristoforo di Messisbugo, steward to
Ippolito d'Este, published Banchetti Composizioni di Vivande
in 1549. Messisbugo gives recipes for pies and tarts (containing 124
recipes with various fillings). The work emphasizes the use of Eastern
spices and sugar.[18]
In 1570,
Bartolomeo Scappi, personal chef to
Pope Pius V, wrote his Opera in five volumes, giving a
comprehensive view of Italian cooking of that period. It contains over
1,000 recipes, with information on banquets including displays and menus
as well as illustrations of kitchen and table utensils. This book
differs from most books written for the royal courts in its preference
for domestic animals and courtyard birds rather than game.
Recipes include lesser cuts of meats such as tongue, head and
shoulder. The third volume has recipes for fish in
Lent. These
fish recipes are simple, including
poaching,
broiling,
grilling and frying after marination.
Particular attention is given to seasons and places where fish should
be caught. The final volume includes pies, tarts, fritters and a recipe
for a sweet Neapolitan
pizza
(not the current savory version, as tomatoes had not been introduced to
Italy. However, such items from the New World as
corn
(maize) and
turkey are included.[19]
L'arte di Ben Cucinare published by Bartolomeo
Stefani in 1662.
In the first decade of the 17th century, Giangiacomo Castelvetro
wrote Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti
i Frutti (A Brief Account of All Vegetables, Herbs and Fruit),
translated into English by Gillian Riley. Originally from
Modena,
Castelvetro moved to England because he was a
Protestant. The book has a list of Italian vegetables and fruits and
their preparation. He featured vegetables as a central part of the meal,
not just accompaniments. He favored simmering vegetables in salted water
and serving them warm or cold with olive oil, salt, fresh ground pepper,
lemon juice
or
verjus or orange juice. He also suggests roasting vegetables wrapped
in damp paper over charcoal or embers with a drizzle of olive oil.
Castelvetro's book is separated into seasons with hop shoots in the
spring and truffles in the winter, detailing the use of pigs in the
search for truffles.[19]
In 1662,
Bartolomeo Stefani, chef to the
Duchy of Mantua, published L'Arte di Ben Cucinare. He was the
first to offer a section on vitto ordinario ("ordinary food").
The book described a banquet given by Duke
Charles for Queen
Christina of Sweden, with details of the food and table settings for
each guest, including a knife, fork, spoon, glass, a plate (instead of
the bowls more often used) and a napkin. Other books from this time,
such as Galatheo by
Giovanni della Casa, tell how scalci ("waiters") should
manage themselves while serving their guests. Waiters should not scratch
their heads or other parts of themselves, or spit, sniff, cough or
sneeze while serving diners. The book also told diners not to use their
fingers while eating and not to wipe sweat with their napkin.[20]
Modern era
At the beginning of the 18th century, Italian culinary books began to
emphasize the regionalism of Italian cuisine rather than
French cuisine. Books written then were no longer addressed to
professional chefs but to
bourgeois housewives.[21]
Periodicals in booklet form such as La cuoca cremonese ("The Cook
of Cremona") in 1794 give 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.[22]
Cucina Borghese published by Chef Giovanni Vialardi
in 19th century.
In the 18th century, medical texts warned peasants against eating
refined foods as it was believed that these were poor for their
digestion and their bodies required heavy meals. It was believed by some
that peasants ate poorly because they preferred eating poorly. However,
many peasants had to eat rotten food and moldy bread because that was
all they could afford.[23]
In 1779, Antonio Nebbia from
Macerata in the
Marche
region, wrote Il Cuoco Maceratese ("The Cook of Macerata").
Nebbia addressed the importance of local vegetables and
pasta,
rice and
gnocchi. For stock, he preferred vegetables and chicken over meat.
In 1773, the Neopolitan Vincenzo Corrado's Il Cuoco Galante
("The Courteous Cook") gave particular emphasis to Vitto Pitagorico
(vegetarian food). "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." This book was the first to give the tomato a
central role with thirteen recipes.
Zuppa alli Pomidoro in Corrado's book is a dish similar to
today's Tuscan Pappa al Pomodoro. Corrado's 1798 edition introduced a
"Treatise on the Potato" after the French
Antoine-Augustin Parmentier's successful promotion of it.[24]
In 1790,
Francesco Leonardi in his book L'Apicio moderno ("Modern
Apicius")
sketches a history of the Italian Cuisine from the Roman Age and gives
as first a recipe of a tomato based sauce.[25]
In the 19th century, Giovanni Vialardi, chef to
King Victor Emmanuel, wrote A Treatise of Modern Cookery and
Patisserie with recipes "suitable for a modest household". Many of
his recipes are for regional dishes from Turin including twelve for
potatoes such as Genoese Cappon Magro. In 1829, Il Nuovo Cuoco
Milanese Economico by Giovanni Felice Luraschi features
Milanese
dishes such as Kidney with Anchovies and Lemon and Gnocchi alla Romana.
Gian Battista and Giovanni Ratto's La Cucina Genovese in 1871
addressed the cuisine of
Liguria.
This book contained the first recipe for
pesto.
La Cucina Teorico-Pratica written by Ippolito Cavalcanti has the
first recipe for pasta with tomatoes.[26]
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 it is still in print.
Its recipes come mainly from
Romagna
and
Tuscany, where he lived.
Ingredients
Olive oil, an indispensable food ingredient in much of
Italy.
Pesto, a Ligurian sauce made out of basil, olive oil and
nuts, and which is eaten with pasta.
The tomato, perhaps the most stereotypical ingredient found
in Italian cuisine. This cultivar shown is of the
San Marzano variety, a variety of
plum tomatoes, said to be some of the best sauce
tomatoes in the world.
Italian cuisine has a great variety of different ingredients which
are commonly used, ranging from fruits, vegetables, sauces, meats, etc.
In the North of Italy, fish (such as cod, or
baccalà), potatoes, rice, maize, corn, sausages, pork, and different
types of cheeses are the most common ingredients. Pasta dishes with
lighter use of tomato are found in
Trentino-Alto Adige and
Emilia Romagna.[27][28]
In
Northern Italy though there are many kinds of stuffed pasta, polenta
and risotto are equally popular if not more so.[29]
Ligurian ingredients include several types of fish and seafood dishes;
basil (found in
pesto),
nuts and olive oil are very common. In Emilia-Romagna, common
ingredients include ham (prosciutto),
sausage (cotechino),
different sorts of
salami,
truffles,
grana,
Parmigiano-Reggiano, and
tomatoes (Bolognese
sauce or
ragù).
Traditional Central Italian cuisine uses ingredients such as
tomatoes, all kinds of meat, fish, and pecorino cheese. In
Tuscany
and Umbria
pasta is usually served alla carrettiara (a tomato sauce spiked with
peperoncini hot peppers).[30]
Finally, in Southern Italy, tomatoes – fresh or cooked into tomato
sauce – peppers, olives and olive oil, garlic, artichokes, oranges,
ricotta cheese, eggplants, zucchini, certain types of fish (anchovies,
sardines and tuna), and capers are important components to the local
cuisine.
Italian cuisine is also well known (and well regarded) for its use of
a diverse variety of pasta. Pasta include noodles in various
lengths, widths and shapes. Distinguished on shapes they are named —
penne, macaroni, spaghetti, linguine, fusilli, lasagne and many more
varieties that are filled with other ingredients like ravioli and
tortellini.
The word pasta is also used to refer to dishes in which pasta
products are a primary ingredient. It is usually served with sauce.
There are hundreds of different shapes of pasta with at least locally
recognized names.
Examples include spaghetti (thin rods), rigatoni (tubes or
cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like
gnocchi
(made with potatoes) and noodles like
spätzle,
are sometimes considered pasta. They are both traditional in parts of
Italy.
Pasta is categorized in two basic styles: dried and fresh. Dried
pasta made without eggs can be stored for up to two years under ideal
conditions, while fresh pasta will keep for a couple of days in the
refrigerator. Pasta is generally cooked by boiling. Under Italian law,
dry pasta (pasta secca) can only be made from
durum wheat flour or durum wheat
semolina, and is more commonly used in Southern Italy compared to
their Northern counterparts, who traditionally prefer the fresh egg
variety. Durum flour and durum semolina have a yellow tinge in color.
Italian pasta is traditionally cooked al dente (Italian: "firm to the
bite", meaning not too soft). Outside Italy, dry pasta is frequently
made from other types of flour (such as wheat flour), but this yields a
softer product that cannot be cooked al dente. There are many types of
wheat flour with varying gluten and protein depending on variety of
grain used.
Particular varieties of pasta may also use other grains and milling
methods to make the flour, as specified by law. Some pasta varieties,
such as
pizzoccheri, are made from buckwheat flour. Fresh pasta may include
eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become
increasingly popular because of its health benefits over pasta made from
refined flour.
Regional cuisines
Each area has its own
specialties, primarily at regional level, but also at provincial
level. The differences can come from a bordering country (such as France
or Austria), whether a region is close to the sea or the mountains, and
economics. Italian cuisine is also seasonal with priority placed on the
use of fresh produce.[citation
needed]
Friuli-Venezia
Giulia
Original
San Daniele ham.
Friuli-Venezia Giulia conserved, in its cuisine, the historical
links with
Austria-Hungary.
Udine and
Pordenone, in the western part of Friuli, are known for their
traditional
San Daniele del Friuli
ham,
Montasio cheese, and
Frico cheese.
Other typical dishes are
pitina
(meatballs made of smoked meats), game, and various types of
gnocchi
and
polenta. The majority of the eastern regional dishes are heavily
influenced by Austrian, Hungarian, Slovene and Croatian cuisines:
typical dishes include
Istrian Stew (soup of beans, sauerkraut, potatoes, bacon and spare
ribs),
Vienna sausages,
goulash,
ćevapi,
apple strudel,
gugelhupf. Pork can be spicy and is often prepared over an open
hearth called a fogolar.
Collio Goriziano,
Friuli Isonzo,
Colli Orientali del Friuli and
Ramandolo are well-known
DOC regional wines.
Veneto
Venice
and many surrounding parts of Veneto are known for
risotto,
a dish whose ingredients can highly vary upon different areas, as fish
and seafood being added closer to the coast and
pumpkin,
asparagus,
radicchio and
frogs' legs appearing further away from the
Adriatic. Made from finely ground maize meal,
polenta
is a traditional, rural food typical of Veneto and most of
Northern Italy. It may find its way into stirred dishes and baked
dishes and can be served with various cheese, stockfish or meat dishes:
some polenta dishes includes
porcini,
rapini,
or other vegetables or meats, such as small
song-birds in the case of the
Venetian
and
Lombard dish polenta e osei, or
sausages.
In some areas of Veneto it can be also made of a particular variety of
cornmeal, named biancoperla, so that the colour of polenta is
white and not yellow (the so-called polenta bianca).
Beans,
peas and
other
legumes are seen in these areas with
pasta e fagioli (beans and pasta) and risi e bisi (rice
and peas). Veneto features heavy dishes using exotic spices and
sauces. Ingredients such as
stockfish or simple marinated
anchovies are found here as well.
Less fish and more meat is eaten away from the coast. Other typical
products are sausages such as
Soppressa Vicentina, garlic salami and
Asiago cheese. High quality vegetables are prized, such as red
radicchio from
Treviso
and white asparagus from
Bassano del Grappa. Perhaps the most popular dish of
Venice
is
fegato alla veneziana, thinly-sliced veal liver sauteed with
onions.
Squid
and
cuttlefish are common ingredients, as is squid ink, called nero
di seppia.[31][32]
Regional desserts include
tiramisu (made of biscuits dipped in coffee, layered with a
whipped mixture of
egg yolks and
mascarpone, and flavored with liquor and
cocoa[33]),
baicoli (biscuits made with butter and vanilla) and
nougat.
The most celebrated Veneto wines include
Bardolino,
Prosecco,
Soave and
Valpolicella
DOC wines.
Trentino-Alto Adige/South Tyrol
Before the
Council of Trent in the middle of the 16th century, the region was
known for the simplicity of its peasant cuisine. When the prelates of
the Catholic Church established there, they brought the art of fine
cooking with them. Later, also influences from Venice and the Austrian
Habsburg Empire came in.
Trentino subregion produces various types of sausages, polenta,
yogurt, cheese, potato cake, funnel cake and freshwater fish. In the
South Tyrol subregion, due to the German speaking majority
population, strong Austrian and Slavic influences prevail. The most
renowned local product is traditional
speck
juniper-flavored ham which, as
Speck Alto Adige PGI, is regulated by the
European Union under the
protected geographical indication (PGI) status.
Goulash,
knödel,
apple strudel,
kaiserschmarrn,
krapfen,
rösti,
spätzle and
rye
bread are regular dishes, along with potatoes, dumpling, homemade
sauerkraut, and lard.[34]
The territory of
Bolzano
is also reputed for its
Müller-Thurgau white wines.
Lombardy
Risotto alla milanese with
saffron.
The regional cuisine of
Lombardy is heavily based upon ingredients like maize, rice, beef,
pork, butter, and lard. Rice dishes are very popular in this region,
often found in soups as well as
risotto.
The best known version is risotto alla milanese, flavoured with
saffron and typically served with many typical Milanese main courses,
such as
ossobuco alla milanese (cross-cut veal shanks braised with
vegetables, white wine and broth) and
cotoletta alla milanese (a fried cutlet similar to
Wiener schnitzel, but cooked "bone-in"). Other regional specialities
include
cassoeula (a typical winter dish prepared with cabbage and
pork),
Cremona's
Mostarda (rich condiment made with candied fruit and a mustard
flavoured syrup),
Valtellina's
Bresaola (air-dried salted beef) and
Pizzoccheri (a flat ribbon pasta, made with 80% buckwheat flour and
20% wheat flour cooked along with greens, cubed potatoes and layered
with pieces of Valtellina Casera cheese) and
Mantua's
tortelli di zucca (ravioli
with pumpkin filling) accompanied by melted butter and followed by
turkey
stuffed with chicken or other stewed meats.[35]
Regional cheeses include
Robiola,
Crescenza,
Taleggio,
Gorgonzola and
Grana Padano (the plains of central and southern Lombardy allow
intensive cattle-raising).
Polenta
is generally common across the region. Regional desserts include the
famous
panettone Christmas cake (sweet bread with candied orange,
citron, and lemon zest, as well as raisins, which are added dry and not
soaked).
Valle d'Aosta
Bread thickened
soups are
customary as well as
cheese
fondue,
chestnuts, potatoes, rice. Polenta is a staple along with
rye
bread, smoked
bacon and
game from the mountains and forests. Butter and cream are important in
stewed, roasted and braised dishes.[36]
Typical regional products include
Fontina
cheese,
Vallée d'Aoste Lard d'Arnad and
Génépi
Artemisia-based liqueur.
Piedmont
Nestled between the Alps and the Po valley, with a large number of
different ecosystems, this region offers the most refined and varied
cuisine of the Italian peninsula. Point of union of traditional Italian
and French cuisine,
Piedmont is the Italian region with the largest number of cheeses
Protected Geographical Status and wines
Denominazione di origine controllata. It is also the region where
both
Slow Food association and the most prestigious school of Italian
cooking, the
University of Gastronomic Sciences, were founded.
Piedmont is a region where gathering nuts,
funghi,
cardoons
and
hunting and
fishing
takes place.
Truffles, garlic, seasonal vegetables, cheese and rice are all used.
Wines from the
Nebbiolo grape such as
Barolo
and
Barbaresco are produced as well as wines from the
Barbera
grape, fine
sparkling wines, and the sweet, lightly sparkling,
Moscato d'Asti. The region is also famous for its
Vermouth and
Ratafia
production.
Castelmagno is a prized cheese of the region. Piedmont is also
famous for the quality of its
Carrù
beef, hence the tradition of eating raw meat seasoned with garlic oil,
lemon and salt the famous
Carpaccio, the famous Brasato al vino, wine stew made from marinated
beef, and boiled beef served with various sauces. The most typical of
the Piedmont tradition are its traditional
agnolotti (pasta folded over with a roast beef meat and
vegetable stuffing), Panissa (a typical dish of
Vercelli, a kind of
risotto
with
Arborio rice, the typical kind of
Saluggia beans, onion,
Barbera
wine, lard, salami, salt and pepper),
taglierini (thinner version of tagliatelle),
bagna cauda (sauce of garlic, anchovies, olive oil and butter)
and
bicerin (hot drink made of coffee, chocolate and whole milk).
Finally Piedmont is one of the Italian capitals of pastry and chocolate
in particular, with products like
Nutella,
gianduiotto and
marron glacé that are famous worldwide.[37]
Liguria
Herbs and vegetables (as well as seafood) find their way into the
cuisine.
Savory pies are popular, mixing greens and
artichokes along with cheeses, milk curds and eggs.
Onions
and
olive oil are used. Because of a lack of land suitable for wheat,
the Ligurians use
chickpeas in
farinata and polenta-like
panissa. The former is served plain or topped with onions,
artichokes, sausage, cheese or young anchovies. Hilly districts use
chestnuts as a source of carbohydrates. 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 served with artichoke sauce or
pesto
sauce,
trenette, made from
whole wheat flour cut into long strips and served with pesto, boiled
beans and potatoes, and trofie, a Ligurian
gnocchi
made from whole grain flour and boiled potatoes, made into a spiral
shape and often tossed in pesto.[38]
Many Ligurians emigrated to
Argentina in the late 19th and early 20th centuries, influencing the
cuisine of this country (which otherwise dominated by meat and dairy
produces which the narrow ligurian hinterland would have not allowed).
Emilia-Romagna
Emilia-Romagna is known for its egg and filled pasta made with soft
wheat flour.
Romagna
subregion is known as well for pasta dishes like
cappelletti,
garganelli,
strozzapreti, spoglia lorda and tortelli alla lastra
or very peculiar cheese like squaquerone,
piada
snacks are famous worldwide. In
Emilia subregion, except
Piacenza which is heavily influenced by the cuisines of
Lombardy, rice is eaten to a lesser extent.
Polenta,
a maize-based dish, is common both in Emilia and Romagna.
Bologna is notable for pasta dishes like
tortellini,
lasagne,
gramigna and
tagliatelle which are found also in many other parts of the
region in different declinations. The celebrated
balsamic vinegar is made only in the Emilian cities of
Modena
and
Reggio Emilia, following legally binding traditional procedures.[39]
Parmigiano Reggiano cheese is produced in Reggio Emilia, Parma,
Modena and Bologna and is much used in cooking, whilst
Grana Padano variety is produced in Piacenza.
Although the Adriatic coast is a major fishing area (well known for
its eels and clams), the region is more famous for its meat products,
especially pork-based, that include: Parma's
culatello and
Felino
salami, Piacenza's
pancetta,
coppa and salami, Bologna's
mortadella and salame rosa, Modena's
zampone,
cotechino and cappello di prete and
Ferrara's
salama da sugo. Piacenza and Ferrara are also known for some
dishes prepared with horse and donkey meat. Regional desserts include
zuppa inglese (custard-based dessert made with sponge cake and
Alchermes liqueur) and pampepato (Christmas cake made with
pepper, chocolate, spices, and almonds). An exhaustive list of the most
important regional wines should include
Sangiovese,
Albana,
Cagnina di Romagna,
Trebbiano,
Lambrusco,
Colli Piacentini.
Tuscany
Simplicity is central to the
Tuscan
cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh
fruit are
used. A good example would be
ribollita, a notable Tuscan soup whose name literally means
"reboiled". Like most Tuscan cuisine, the soup has peasant origins.
It was originally made by reheating (i.e. reboiling) the leftover
minestrone or vegetable soup from the previous day. There are
many variations but the main ingredients always include leftover bread,
cannellini beans and inexpensive vegetables such as carrot, cabbage,
beans, silverbeet,
cavolo nero (Tuscan kale), onion and olive oil. A regional
Tuscan pasta known as
pici
resembles thick, grainy-surfaced spaghetti, and is often rolled by hand.
White
truffles from
San Miniato appear in October and November. High-quality beef, used
for the traditional
Florentine steak, come from the
Chianina cattle breed of the
Chiana Valley and the
Maremmana from
Maremma.
Pork is also produced.[40]
The region is well-known also for its rich
game, especially wild boars, hares, fallow deers, roe deers and
pheasant that often are used to prepare
pappardelle dishes. Regional desserts include
panforte (prepared with honey, fruits and nuts),
ricciarelli (biscuits made using an almond base with sugar,
honey and egg white), and
cavallucci (cookies made with almonds, candied fruits,
coriander, flour, honey). Well-known regional wines include
Brunello di Montalcino,
Carmignano,
Chianti,
Morellino di Scansano,
Parrina,
Sassicaia,
Vernaccia di San Gimignano.
Umbria
Many
Umbrian dishes are prepared by boiling or roasting with local olive
oil and herbs. Vegetable dishes are popular in the spring and summer,
while fall and winter sees meat from hunting and
black truffles from
Norcia.
Meat dishes include the traditional
wild
boar sausages,
pheasants,
geese,
pigeons,
frogs,
snails.
Castelluccio is known for its lentils,
Spoleto
and Monteleone are known for spelt. Freshwater
fish
include lasca,
trout,
freshwater
perch,
grayling, eel,
barbel,
whitefish, and
tench.[41]
Orvieto and
Sagrantino di Montefalco are important regional wines.
Marche
On the coast of
Marche,
fish and seafood are produced. Inland, wild and domestic pigs are used
for sausages and
hams. These hams are not thinly sliced, but cut into bite-sized
chunks.
Suckling pig,
chicken
and fish
are often stuffed with
rosemary or
fennel
fronds and
garlic before being roasted or placed on the spit.[42]
Ascoli, Marche southernmost province, is well known for Olive
all'ascolana, (stoned olives stuffed with several minced meats, egg
and Parmesan, then fried).[43]
Lazio
Main article:
Roman cuisine
Pasta dishes based on the use of
guanciale (unsmoked bacon prepared with pig's jowl or cheeks)
are often found in
Lazio,
such as pasta
alla carbonara, and pasta
all'amatriciana. Another pasta dish of the region is
arrabbiata, with spicy tomato sauce. The regional cuisine widely
use offal, resulting in dishes like the entrail-based
rigatoni with
pajata sauce and
coda alla vaccinara. Iconic of Lazio are also cheese made from
ewes'milk (Pecorino
Romano),
porchetta (savory, fatty, and moist boneless pork roast) and
Frascati white wine. The influence of the ancient
Jewish community can be noticed in the Roman cuisine's traditional
carciofi alla giudia.[44]
Abruzzo and Molise
Pasta, meat and vegetables are central to the cuisine of Abruzzo and
Molise.
Chilies (peperoncini) are typical of
Abruzzo,
where they are called diavoletti ("little devils") for their
spicy heat.
Centerbe ("Hundred Herbs") is a strong (72% alcohol), spicy
herbal liqueur drunk by the locals.
Lamb is used with pasta. A dish from Abruzzo is
arrosticini, little pieces of castrated lamb on a wooden stick
and cooked on coals. The chitarra (literally "guitar") is a fine
stringed tool that pasta dough is pressed through for cutting. The
popularity of saffron, grown in the province of
L'Aquila, has waned in recent years.[45]
Montepulciano d'Abruzzo is an important local red wine. The most
famous dish of
Molise
is
cavatelli, a long shaped, handmade maccheroni-type pasta
made of flour, semolina and water, often served with meat sauce,
broccoli or mushrooms.
Campania
Traditional Neapolitan
pizza.
Campania extensively produces tomatoes, peppers,
spring
onions, potatoes, artichokes, fennel, lemons and oranges which all
take on the flavor of volcanic soil. The
Gulf of Naples offers fish and seafood. Campania is one of the
largest producers and consumers of pasta in Italy, especially spaghetti.
In the regional cuisine, pasta is prepared in various styles that can
feature tomato sauce, cheese, clams and shellfish.
Spaghetti alla puttanesca is a popular dish made with olives,
tomatoes, anchovies, capers, chili peppers and garlic. The region is
well-known also for its
mozzarella production (especially from the milk of
water buffalo) that's used in a variety of dishes, including
parmigiana (shallow fried eggplant slices layered with cheese
and tomato sauce, then baked). Desserts include
struffoli (deep fried balls of dough)
ricotta-based
pastiera and
sfogliatelle, and rum-dipped
babà.[46]
Originating in
Neapolitan
cuisine,
pizza has become popular in many different parts of the world.[47]
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a
tomato sauce,
cheese
(usually
mozzarella) and various toppings depending on the
culture.
Since the original pizza, several other types of pizzas have evolved.
Since Naples was the capital of the
Kingdom of Two Sicilies, its cuisine took much from the culinary
traditions of all the Campania region, reaching a balance between dishes
based on rural ingredients (pasta, vegetables, cheese) and seafood
dishes (fish, crustaceans, mollusks). A vast variety of recipes is
influenced by the local aristocratic cuisine, like timballo and
the sartù di riso, pasta or rice dishes with very elaborate
preparation, while the dishes coming from the popular traditions contain
poor but nutritionally healthy ingredients, like pasta with beans and
other pasta dishes with vegetables.
Famous regional wines are
Greco di Tufo and
Taurasi.
Puglia
Puglia
is a massive food producer: major production includes wheat, tomatoes,
zucchini, broccoli, bell peppers, potatoes, spinach, eggplants,
cauliflower, fennel,
endive,
chickpeas, lentils, beans and cheese (like the traditional
caciocavallo cheese). Puglia is also the largest producer of
olive oil in Italy. The sea offers abundant fish and seafood that are
extensively used in the regional cuisine, especially oysters, and
mussels.
Goat and lamb are occasionally used.[48]
The region is known for pasta made from durum wheat and traditional
pasta dishes featuring
orecchiette-type pasta, often served with tomato sauce,
potatoes, mussels or broccoli. Pasta with
cherry tomatoes and
arugula is also popular.[49]
Regional desserts include
zeppola, doughnuts usually topped with powdered sugar and filled
with custard, jelly, cannoli-style pastry cream or a butter-and-honey
mixture. For Christmas, Pugliesi make a very traditional rose shape
pastry called
Cartellate. These are fried and dipped in Vin Cotto which is a
reduction of wine or in some cases of fig juice.
Basilicata
Pork is an integral part of
Basilicata's cuisine, often made into sausages or roasted on a spit.
Mutton and lamb are also popular. Pasta sauces are generally based on
meats or vegetables. Spicy peperoncini is largely used. The bitter
digestif Amaro Lucano is made here.[50]
Calabria
The cuisine of
Calabria has been influenced by conquerors and visitors. The Arabs
brought oranges, lemons, raisins, artichokes and egg plants.[citation
needed]
Cistercian monks introduced new
agricultural practices to the region along with
dairy products.
French rule under the
House of Anjou and
Napoleon, along with Spanish influence, affected the language and
culinary skills as seen in the naming of things such as cake, gatò,
from the French gateau. Seafood includes
swordfish,
shrimp,
lobster,
sea
urchin and
squid.
Macaroni-type pasta is widely used in regional dishes, often served
with goat, beef or pork sauce and salty
ricotta.[51]
Main courses include
Frìttuli (prepared by boiling pork rind, meat and trimmings in
pork fat), different varieties of spicy sausages (like
Nduja and
Capicola), goat and land snails.
Melon and
watermelon are traditionally served in a chilled fruit salad or
wrapped in ham.[52]
Calabrian wines include Greco di Bianco, Bivongi, Cirò, Dominici,
Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di
Luzzi, Savuto, Scavigna, Verbicaro.
Sicily
Cassata, a cake containing different nuts, raisins,
ricotta, different liqueurs and candied fruits.
Sicily shows traces of all the cultures which established themselves
on the island over the last two millennia. Although its cuisine
undoubtably has a predominantly Italian base, Sicilian food also has
Spanish, Greek and Arab influences.
Dionysus is said to have introduced wine to the region: a trace of
historical influence from
Ancient Greece. The ancient Romans introduced lavish dishes based on
goose.
The
Byzantines favored sweet and sour flavors and the Arabs brought,
sugar,
citrus,
sweet melons, rice, saffron,
nutmeg,
clove,
black pepper, and
cinnamon. The Normans and
Hohenstaufens had a fondness for meat dishes. The Spanish introduced
items from the New World including chocolate, maize, turkey and
tomatoes.[53]
Much of the island's cuisine encourages the use of fresh vegetables
such as
eggplant,
peppers, and tomatoes, and fish such as
tuna,
sea bream,
sea bass,
cuttlefish, and
swordfish. In
Trapani,
in the extreme western corner of the island,
North African influences are clear in the use of various
couscous based dishes, usually combined with fish. Traditional
specialties from Sicily include
arancini (a form of deep-fried rice
croquettes), pasta
alla Norma,
caponata, pani ca meusa, and a host of desserts and
sweets such as
cannoli,
granita,
and
cassata).
Typical of Sicily is
Marsala, a red,
fortified wine similar to
Port
and largely exported.
Sardinia
Suckling pig and wild boar are roasted on the spit or boiled in stews
of beans and vegetables, thickened with bread. Herbs such as mint and
myrtle are widely used in the regional cuisine. Sardinia have also many
special types of bread, made dry, which keeps longer than high-moisture
breads. Those are baked as well, including
carasau bread civraxiu, coccoi pinatus, a highly
decorative bread and pistoccu made with flour and water only,
originally meant for herders, but often served at home with tomatoes,
basil, oregano, garlic and a strong cheese.
Rock lobster,
scampi,
squid, tuna, sardines are the predominant seafoods.[54]
Meal structure
Traditionally, meals in Italy usually contain 3 or 4 courses. Meals
are seen as a time to spend with family and friends instead of immediate
sustenance; thus, daily meals can be longer than in other cultures.
During holidays, family feasts can last for hours.
Today, the traditional Italian menu is kept mainly for special events
(such as weddings) while an everyday menu includes only the first and
second course, the
side
dish and coffee. A notable aspect of Italian meals is that the
primo or first course, is usually a more filling dish such as
risotto or pasta. Italian cuisine also includes single courses
(all-in-one courses), providing carbohydrates and proteins at the same
time (e.g. pasta and legumes).
A bottle of sparkling
Prosecco, which one would have as an
aperitivo.
Meal stage |
Composition |
Aperitivo |
apéritif usually enjoyed as an appetizer before a large
meal, may be:
Campari,
Cinzano,
Prosecco,
Aperol,
Spritz,
Vermouth. |
Antipasto |
literally "before (the) meal", hot or cold
appetizers |
Primo |
"first course", usually consists of a hot dish like pasta,
risotto, gnocchi, or soup. |
Secondo |
"second course", the main dish, usually fish or meat.
Traditionally veal, pork and chicken are most commonly used, at
least in the North, though beef has become more popular since
World War II and wild game is found, particularly in Tuscany.
Fish are generally caught locally. |
Contorno |
"side dish", may be a salad or cooked vegetables. A
traditional menu features salad along with the main course. |
Formaggio e frutta |
"cheese and fruits", the first dessert. Local cheeses may be
part of the Antipasto or Contorno as well. |
Dolce |
"sweet", such as cakes (like
Tiramisu) and cookies |
Caffè |
coffee |
Digestivo |
"digestives", liquors/liqueurs (grappa,
amaro,
limoncello,
sambuca,
nocino, sometimes referred to as
ammazzacaffè, "coffee killer") |
Note: On restaurant menus, these terms may be referred to as Primi,
Secondi, Contorni, and Digestivi.
Food
establishments
Each type of establishment has a defined role and traditionally
sticks to it.[55]
Establishment |
Description |
Agriturismo |
Working farms that offer accommodations and meals. Often the
meals are served to guests only. Marked by a green and gold sign
with a knife and fork.[56] |
Bar/Caffé |
Locations which serve coffee,
soft drinks, juice and alcohol. Hours are generally from 6am
to 10pm. Foods may include
brioche,
panini, tramezzini (sandwiches) and spuntini (snacks such as
olives,
potato crisps and small pieces of
frittata).[56] |
Birreria |
A bar that offers beer found in central and northern regions
of Italy.[56] |
Bruschetteria |
Specialises in
Bruschetta, though other dishes may also be offered. |
Frasca/Locanda |
Friulian wine producers that open for the evening and may
offer food along with their wines.[56] |
Gelateria |
An Italian ice cream shop/bar, that sells
gelato. A shop where the customer can get his or her
gelato to go, or sit down and eat it in a cup or a cone.
Bigger ice desserts, coffee, or liquors may also be ordered. |
Osteria |
Focused on simple food of the region, often having only a
verbal menu. Many are open only at night but some open for
lunch.[57] |
Paninoteca |
Sandwich shop open during the day.[57] |
Pizzeria |
Locations specializing in Pizza. Wood fired-pizza ovens are
a specialty of Italy.[58] |
Polenteria |
A regional establishment seen in limited number north of
Emilia-Romagna.[59] |
Ristorante |
Often offers upscale cuisine and printed menus.[58] |
Spaghetteria |
Originating in
Naples, offering pasta dishes and other main courses.[60] |
Tavola Calda |
Literally "hot table", offers pre-made regional dishes. Most
open at 11am and close late.[61] |
Trattoria |
A dining establishment often family run with inexpensive
prices and an informal atmosphere.[62] |
Drinks
Coffee
Italian style coffee (caffè), also known as
espresso is made from a blend of coffee beans, often from
Brazil.
Espresso beans are roasted medium to medium dark in the north, and gets
darker moving south.
A common misconception is that espresso has more caffeine than other
coffee but the opposite is true. The longer roasting period extracts
more caffeine. The modern
espresso machine, invented in 1937 by Achille Gaggia, uses a pump
and pressure system with water heated to 90 to 95 °C (194 to 203 °F) and
forced with high pressure through a few grams of finely ground coffee in
25–30 seconds, resulting in about 25 milliliters (0.85
fl oz, two tablespoons) of liquid.[63]
Home coffee makers are simpler but work under the same principle.
La Napoletana is a four part stove-top unit with grounds loosely
placed inside a filter, 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.[64]
Espresso is usually served in a
demitasse cup.
Caffè macchiato is 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 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 and Caffè corretto is "corrected" with a few drops of an
alcoholic beverage.
The
Bicerin is also an Italian coffee, from
Turin. It
is a mixture of
cappucino and traditional
hot chocolate, as it consists of a mix of coffee and
drinking chocolate, and with a small addition of milk. It is quite
thick, and often whipped cream/foam with chocolate powder and sugar is
added on top.
Alcoholic
beverages
Wine
DOCG label on wine bottle
Tuscan Chianti in a traditional
fiasco.
Main article:
Italian wine
Italy produces the largest amount of wine in the world and is both
the largest exporter and consumer of wine. Only about a quarter of this
wine is put into bottles for individual sale. Two-thirds is bulk wine
used for blending in France and Germany. The wine distilled into spirits
in Italy exceeds the production of wine in the entirety of the
New
World.[65]
There are twenty separate wine regions.[66]
Those vineyards producing great wines are trying to do away with the
old image of jug wines so often associated with
Italian wine. To promote this, the Italian government passed the
Denominazione di origine controllata (DOC) law in 1963 to
regulate place of origin, quality, production method and type of grape.
The designation
Indicazione Geografica Tipica (IGT) is a less restrictive
designation to help a wine maker graduate to the DOC level. In 1980, the
government created the
Denominazione di origine controllata e garantita (DOCG),
reserved for only the best wines.[67]
Beer
Main article:
Beer in Italy
Italy hosts a wide variety of different beers, which are usually
pale lager. Beer is not as popular and widespread as wine (even
though this is changing, and beer is becoming more and more popular),
and the average beer consumption in Italy is less than in some other
neighbouring European nations, such as the United Kingdom, Germany and
Austria. Among many popular brands, the most notable Italian breweries
are
Peroni and
Moretti. Beer in Italy is often drunk in pizzerias, and
South Tyrol (former part of Austria, country notable for its beer)
is the area where beer is made and consumed the most.
Other
There are also several other popular alcoholic drinks in Italy.
Limoncello, a traditional lemon liqueur from Sicily and Southern
Italy (Sorrento,
Amalfi
and the
Gulf of Naples) in general, is one of the most common. Made out of
lemon, it is an extremely strong drink which is usually consumed in very
small proportions, in small glasses or cups.
Amaro Sicilianos are common Sicilian digestifs made out of herbs
which are usually drunk after heavy meals.
Mirto, a herbal distillate made from the berries (red mirto) and
leaves (white mirto) of the myrtle bush is popular in
Sardinia and other regions.
Grappa
instead is the typical alcoholic drink of northern Italy, general
associated with the culture of the
Alps and of
the
Po Valley.
The most famous grappas are distilled in
Friuli-Venezia Giulia,
Veneto,
Piedmont and
Trentino. The three most notable and recognizable Italian aperitifs
are
Martini,
Vermouth and
Campari.
A sparkling drink which is becoming internationally popular as a less
expensive substitute of
French champagne is
prosecco, from the Veneto region.[68][69]
Holiday cuisine
Every region has its own holiday recipes. During
La Festa di San Giuseppe (St.
Joseph's Day) on March 19, Sicilians give thanks to
St. Joseph for preventing a famine during the
Middle Ages. The
fava bean 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 poor.
On
Easter Sunday, lamb is served in throughout Italy. A typical Easter
Sunday breakfast in Umbria and Tuscany includes salami,
boiled eggs, wine, Easter Cakes and pizza. The common cake for
Easter Day is the
Colomba Pasquale (literally, Easter dove), which is often simply
known as "Italian Easter cake" abroad. It s supposed to represent the
dove, and is topped with
almonds
and
pearl sugar.
On
Christmas Eve a symbolic fast is observed with the cena di magro
("light dinner"), a meatless meal. On
Christmas day, Italians often serve
tortellini as a first course. Typical cakes of the Christmas season
are
panettone and
pandoro.
Meal composition
Breakfast
A typical Italian breakfast, consisting of
cappuccino and brioche / croissant.
The first Italian meal is breakfast, or colazione. Traditional
Italian breakfasts are
continental-style, similar to those of France, Greece, Portugal or
Spain. The traditional breakfast in Italy is simply
Caffè e latte (hot coffee with milk) or coffee with bread or rolls,
butter, and jam—known as prima colazione or just colazione.
Fette biscottate (a cookie-like hard bread often eaten with
butter and jam) and
biscotti (cookies) are commonly eaten. Children drink hot chocolate,
plain milk, or hot milk with very little coffee. If breakfast is eaten
in a bar (coffee shop), it is composed of
cappuccino e cornetto (frothed hot milk with coffee, and a
pastry) or
espresso and pastry.
Other products such as breakfast cereals, fruit compote (Macedonia),
muesli
and yogurt are becoming increasingly common as part of the meal. It is
very common for some Italians, mainly from the Central and Southern
regions, to have a quick breakfast snack during the morning (typically a
panino, or bread roll). In Sicily, occasionally with feast days
or Sundays, people eat ice-cold granita with brioches, or pastries.
Lunch
Pranzo or lunch traditionally used to be the heartiest and
most important Italian meal, although shorter work breaks are
significantly changing this lifestyle, especially in the larger urban
areas of the North. Lunch is taken in Italy between 12:00 pm and 2:00 pm
(usually, people from Southern Italian regions start lunch slightly
later, from 1.15 pm to even 2.15 pm). Traditional formal Italian lunches
are a lengthy affair, which usually involves an appetizer, aperitif, or
antipasto as starter. This usually consists of cold cuts, cheese,
bruschette or small sandwiches, olives and sauce dips. This is usually
followed by a first course, such as various kinds of
pasta,
soup,
ravioli, or
risotto.
The main course (secondo, literally "second course") is usually
meat or fish, with a vegetable garnish. The meal is rounded up by a
dessert or fresh fruit. Most families still usually tend to have a
traditional lunch on Sundays.
Mid-afternoon
snack
Most Italians, notably children, have what is called a
mid-afternoon snack or in Italian merenda just after school,
from about 3:00 pm to 5:00 pm. This can be anything, from fruit,
yoghurts, ice cream, nuts, brioches, cookies and biscuits, cake, raisins
or mousses.
Dinner
The Italian dinner structure is very similar to that of lunch, but
Italians tend to have lighter meals at dinner-time. This usually
consists of perhaps a salad, soup, risotto or the left-overs of
lunch-time. Dinner is called cena (cfr. Latin coena) in
Italian, and is usually consumed later than in Northern Europe but
earlier than in Spain and other Mediterranean countries, usually
starting from 7.30 pm to 9pm.
Italian
cuisine abroad
Europe
Great Britain
Pizza
and pasta
dishes such as
spaghetti bolognese and
lasagne
with bolognese
ragù
and
Béchamel sauce are the most popular forms of Italian food which are
popular in
British, notably,
English, cuisine.
Slovenia
Italian cuisine has had a strong influence on
Slovenian cuisine. For centuries, north-eastern Italy and western
Slovenia have formed part of the same cultural-historical and
geographical space. Between 1918 and 1945, western Slovenia (the
Slovenian Littoral and part of
Inner Carniola) were part of Italy; in addition, an autochthonous
Italian minority live in
Slovenian Istria. For all these reasons, Italian dishes have
penetrated the local Slovenian cuisine. Furthermore, there are numerous
typical dishes that are shared between the Slovenian cuisines and the
cuisine of the neighboring Italian region of
Friuli Venezia Giulia: these include the gubana
nut
roll of
Friuli (known as guban'ca or potica in Slovenia) and
the
jota stew.
Among the Slovenian dishes that come directly from Italian cuisine,
the
gnocchi and some types of pasta are especially popular, as well as
dishes like the
minestrone (known as
mineštra in Slovene) or the
frittata (known as
frtalja
in Slovene).
Prosciutto (pršut in Slovenian) and
polenta
are also popular.
USA and Canada
An Italian-American pizza with pepperoni (salami),
mushrooms, olives and peppers
Much of Italian-American cuisine is based on that found in Campania
and Sicily, heavily
Americanized to reflect ingredients and conditions found in the
United States. Most
pizza
eaten around the world derives ultimately from the Neapolitan style, if
somewhat thicker and usually with more toppings in terms of quantity.
Central America
Mexico
Throughout the country the "torta de milanesa" is a common item
offered at food carts and stalls. It is a sandwich made from locally
baked bread and contains a
breaded, pan-fried cutlet of pork or beef. "Pescado Veracruzano" is
a dish that originates from the port city of Veracruz and features a
fillet of fresh fish (usually Gulf Red Snapper) covered in a distinctly
Mediterranean influenced sauce containing stewed tomatoes, garlic, green
olives, and capers. Also, "espagueti" (spaghetti) and other pastas are
popular in a variety of soups.[citation
needed]
South America
Brazil
Italian cuisine is popular in Brazil, due to great immigration there
in the late 1800s and early-1900s. Due to the huge Italian community,
São
Paulo is the place where this cuisine is most appreciated. Several
types of pasta and meat, including
milanesa steaks, have made their way into both daily home and street
kitchens and fancy restaurants. The city has also developed its
particular variety of
pizza,
different from both
Neapolitan and
American varieties, and it is largely popular on weekend dinners. In
Rio de Janeiro Italian cuisine is also popular, and
pizza has
developed as a typical
botequim counter snack.
Argentina
Due to large Italian immigration to Argentina, Italian food and drink
is heavily featured in
Argentine cuisine. An example could be
milanesas (The name comes from the original
cotoletta alla milanese from
Milan,
Italy) or
breaded cutlets.
Pizza
(locally pronounced pisa or pitsa), for example, has been wholly
subsumed and in its Argentine form more closely resembles Italian
calzones
than it does its Italian ancestor. There are several other
Italian-Argentine dishes, such as
Sorrentinos and Argentine gnocchi.
Venezuela
There is considerable Italian influence in
Venezuelan cuisine. Pan chabata, or Venezuelan ciabatta,
Pan Siciliano, Sicilian bread, Cannoli siciliano, Sicilian
cannoli, and the drink
chinotto are examples of the Italian influence in Venezuelan food
and beverages.
Africa
Due to several Italian colonies being set up in Africa, mainly in
Ethiopia,
Eritrea,
Libya and
Somalia
(except the
northern part, which was under British rule), there is a
considerable amount of Italian influence on the cuisines of these
nations.
Libya
Italy's legacy from the days when Libya was invaded by Italy can be
seen in the popularity of
pasta on
its menus, particularly Sharba is a highly-spiced Libyan soup. Bazin, a
local specialty is a hard paste, made from barley, salt and water, and
one of the most popular meals in the Libyan cuisine is Batata mubatana
(filled potato). It consists of fried potato pieces filled with spiced
minced meat and covered with egg and breadcrumbs.
South Africa
All major cities and towns in South Africa have substantial
populations of Italians. There are 'Italian Clubs' in all main cities
and they have had a significant influence on the cuisine of this
country. Italian foods, like ham and cheeses, are imported and some also
made locally, and every city has a popular Italian restaurant or two, as
well as Pizzerias. Pastas are popular and is eaten more and more by
South Africans. The production of good quality olive oil is on the rise
in South Africa, especially in the drier south-western parts where there
is a more Mediterranean-type of rainfall pattern. Some oils have even
won top international awards.
Philippines
Although Italian cuisine is not nearly as represented in the
Philippines as Spanish cuisine, and even with the comparatively low
number of Italians who came to the country as compared to other places
like Latin America, it has made an impression nonetheless.
Spaghetti arrived during the time of the American occupation of the
country in the early 1900s. It has since evolved into a distinctly
Philippine version of the dish. Filipino Spaghetti is characterized by a
sauce based on banana ketchup and the presence of sliced hot dogs
(sometimes substituted with sausage). Aside from the ketchup-based
sauce, garlic, oregano, and bay leaf and some sugar are also used to
flavor the sauce. ground beef or pork as well as ham may also be added,
depending on how bare or upscale the version is. It can be found on
restaurant menus and is consistently seen at Filipino parties and
gatherings.
Baked macaroni (with a red sauce) is also present in the country's
cuisine, either as more authentic reproductions or as versions with
flavors and ingredients modified to suit the local palate and budget,
similar to Filipino-style spaghetti. Like spaghetti, this is also served
in parties and gatherings.
Lasagna is another Italian dish that made its way into Philippine
cuisine. Unlike spaghetti, lasagna remains largely unchanged and
Filipinos usually consume it with garlic bread.
In recent years, Italian-style, as well as Italian-American-style
restaurants have increased in popularity, and there is now a greater
variety of establishments that serve these types of food.