Italian foods Sara Coppola IIIC Sibilla Bouch IIIB
Slide 3
Starters In Italy we usually start our meal with an appetizer,
that can be based on seafood or land dishes depending on the other
dishes. In Italy we usually start our meal with an appetizer, that
can be based on seafood or land dishes depending on the other
dishes.
Slide 4
The cuoppo The cuoppo is a typical appetizer from the south of
Italy. Its composed by small delicacies, always fried, like
potatoes, olives, vegetables and seaweed dough. The cuoppo is a
typical appetizer from the south of Italy. Its composed by small
delicacies, always fried, like potatoes, olives, vegetables and
seaweed dough.
Slide 5
Mixed fry Usually, before a fish meal, we serve a starter based
on fish, clams and shellfish, floured and fried, that come with
lemon. Usually, before a fish meal, we serve a starter based on
fish, clams and shellfish, floured and fried, that come with
lemon.
Slide 6
Caprese salad Another typical appetizer from the South of Italy
is the Caprese salad, a fresh plate we usually eat in summer,
composed by mozzarella cheese, tomatoes and basil, sometimes
covered by oregano. Another typical appetizer from the South of
Italy is the Caprese salad, a fresh plate we usually eat in summer,
composed by mozzarella cheese, tomatoes and basil, sometimes
covered by oregano.
Slide 7
Ham and melon This is a very simple plate but it is as tasty.
This appetizer as the one before is mostly eaten in summer and its
made of two ingredients: slices of melon rolled in non-baked ham.
This is a very simple plate but it is as tasty. This appetizer as
the one before is mostly eaten in summer and its made of two
ingredients: slices of melon rolled in non-baked ham.
Slide 8
Sea salad Its a fresh starter, composed by clams and shellfish
steamed or boiled, like squid,octopus,mussels,cuttlefish and
shrimp, seasoned with oil and parsley. Its a fresh starter,
composed by clams and shellfish steamed or boiled, like
squid,octopus,mussels,cuttlefish and shrimp, seasoned with oil and
parsley.
Slide 9
Mozzarella in carrozza Its a simple appetizer composed by
slices of bread floured and dipped in beaten eggs and mozzarella
cheese in between. These sandwiches are fried in boiling oil. Its a
simple appetizer composed by slices of bread floured and dipped in
beaten eggs and mozzarella cheese in between. These sandwiches are
fried in boiling oil.
Slide 10
Main Courses The main course is the primary dish in a meal and
it is usually the heaviest, heartiest and most complex dish on a
menu. The main ingredient is usually fish or meat. The main course
is the primary dish in a meal and it is usually the heaviest,
heartiest and most complex dish on a menu. The main ingredient is
usually fish or meat.
Slide 11
Pizza Pizza is an oven-baked flat bread generally topped with
tomato sauce and cheese. It is commonly supplemented with a
selection of meats, vegetables and condiments. Pizza is an
oven-baked flat bread generally topped with tomato sauce and
cheese. It is commonly supplemented with a selection of meats,
vegetables and condiments.
Slide 12
Polenta Polenta is cornmeal boiled into a porridge, and eaten
directly or baked, fried or grilled. As it is known today, polenta
derives from earlier forms of grain mush commonly eaten since Roman
times. Polenta is cornmeal boiled into a porridge, and eaten
directly or baked, fried or grilled. As it is known today, polenta
derives from earlier forms of grain mush commonly eaten since Roman
times.
Slide 13
Spaghetti Spaghetti is a long, thin, cylindrical, solid pasta.
Like other pasta, spaghetti is made of milled wheat and water.
Italian spaghetti is made from durum wheat semolina, but elsewhere
it may be made with other kinds of flour. Spaghetti is a long,
thin, cylindrical, solid pasta. Like other pasta, spaghetti is made
of milled wheat and water. Italian spaghetti is made from durum
wheat semolina, but elsewhere it may be made with other kinds of
flour.
Slide 14
Lasagne Lasagne are wide, flat-shaped pasta, and possibly one
of the oldest types of pasta. The word "lasagne" and, in many
non-Italian languages, the singular "lasagna", can also refer to a
dish made with several layers of lasagne sheets alternated with
sauces and various other ingredients. Lasagne are wide, flat-shaped
pasta, and possibly one of the oldest types of pasta. The word
"lasagne" and, in many non-Italian languages, the singular
"lasagna", can also refer to a dish made with several layers of
lasagne sheets alternated with sauces and various other
ingredients.
Slide 15
Risotto Risotto is a north Italian rice dish cooked in broth to
a creamy consistency. The broth can be derived from meat, fish, or
vegetable. Many types of risotto contain butter, wine and onion. It
is one of the most common ways of cooking rice in Italy. Risotto is
a north Italian rice dish cooked in broth to a creamy consistency.
The broth can be derived from meat, fish, or vegetable. Many types
of risotto contain butter, wine and onion. It is one of the most
common ways of cooking rice in Italy.
Slide 16
Carbonara Carbonara is an Italian pasta dish from Lazio, Rome,
based on eggs, cheese, bacon and black pepper. Spaghetti is usually
used as the pasta, however, fettuccine, rigatoni, linguine or
bucatini can also be used. The dish was created in the middle of
the 20th century. Carbonara is an Italian pasta dish from Lazio,
Rome, based on eggs, cheese, bacon and black pepper. Spaghetti is
usually used as the pasta, however, fettuccine, rigatoni, linguine
or bucatini can also be used. The dish was created in the middle of
the 20th century.
Slide 17
Gnocchi Gnocchi are various thick, soft dough dumplings that
may be made from semolina, ordinary wheat flour, egg, cheese,
potato, breadcrumbs, or similar ingredients. Gnocchi are various
thick, soft dough dumplings that may be made from semolina,
ordinary wheat flour, egg, cheese, potato, breadcrumbs, or similar
ingredients.
Slide 18
Second main dish A second plate is a dish consumed after,
during a meal, a main course. It is typically high in protein. A
second plate is a dish consumed after, during a meal, a main
course. It is typically high in protein.
Slide 19
Cotoletta Cotoletta is an Italian word for veal breaded cutlet.
Cotoletta alla milanese is a fried cutlet similar to Wiener
schnitzel, but cooked "bone-in". It is fried in clarified butter
only and traditionally uses exclusively milk-fed veal. Cotoletta is
an Italian word for veal breaded cutlet. Cotoletta alla milanese is
a fried cutlet similar to Wiener schnitzel, but cooked "bone-in".
It is fried in clarified butter only and traditionally uses
exclusively milk-fed veal.
Slide 20
Cotechino and lentils The cotechino is an Italian charcuterie
product, similar to salami, but requiring cooking; usually it is
boiled at low heat for about four hours. It is prepared by filling
the natural casing with rind, pork meat, and fat mixed with salt
and spices. The cotechino is an Italian charcuterie product,
similar to salami, but requiring cooking; usually it is boiled at
low heat for about four hours. It is prepared by filling the
natural casing with rind, pork meat, and fat mixed with salt and
spices.
Slide 21
Scaloppine Scaloppine is an Italian dish consisting of thinly
sliced meat that is dredged in wheat flour, sauted, then heated and
served with a tomato-, or wine-sauce; or piccata, which denotes a
caper and lemon sauce. Scaloppine is an Italian dish consisting of
thinly sliced meat that is dredged in wheat flour, sauted, then
heated and served with a tomato-, or wine-sauce; or piccata, which
denotes a caper and lemon sauce.
Slide 22
Carne pizzaiola Carne pizzaiola Carne pizzaiola or carne alla
pizzaiola (roughly translated as "meat in pizza style"), sometimes
referred to just as pizzaiola, is a dish derived from the
Neapolitan tradition that features meat cooked with peppers,
tomatoes and olive oil, long enough to tenderize the meat. Carne
pizzaiola or carne alla pizzaiola (roughly translated as "meat in
pizza style"), sometimes referred to just as pizzaiola, is a dish
derived from the Neapolitan tradition that features meat cooked
with peppers, tomatoes and olive oil, long enough to tenderize the
meat.
Slide 23
Florentine steak The T-bone steak and porterhouse are steaks of
beef cut from the short loin. Both steaks include a T-shaped bone
with meat on each side. The T-bone steak and porterhouse are steaks
of beef cut from the short loin. Both steaks include a T-shaped
bone with meat on each side.
Slide 24
Desserts Dessert is a typically sweet course that concludes an
evening meal. The course consist of sweet foods. Fruit is also
commonly found in dessert courses. Dessert is a typically sweet
course that concludes an evening meal. The course consist of sweet
foods. Fruit is also commonly found in dessert courses.
Slide 25
Sfogliatella Sfogliatella is a shell-shaped filled Italian
pastry. The sfogliatella Santa Rosa was created in the monastery of
Santa Rosa in the province of Salerno. Sfogliatella is a
shell-shaped filled Italian pastry. The sfogliatella Santa Rosa was
created in the monastery of Santa Rosa in the province of
Salerno.
Slide 26
Panettone The panettone is usually prepared for Christmas and
New Year in Italy and it is one of the symbols of Milan. It is made
during a long pocess that involves the curing of the dough. The
panettone is usually prepared for Christmas and New Year in Italy
and it is one of the symbols of Milan. It is made during a long
pocess that involves the curing of the dough.
Slide 27
Struffoli Struffoli is a Neapolitan dish made of deep fried
balls of dough. They are mixed with honey and other sweet
ingredients. They are often served at Christmas. Struffoli is a
Neapolitan dish made of deep fried balls of dough. They are mixed
with honey and other sweet ingredients. They are often served at
Christmas.
Slide 28
Cassata Cassata or cassata siciliana consists of round sponge
cake moistened with fruit juices or liqueur and layered with
ricotta cheese, candied peel and a chocolate or vanilla filling. It
is covered with a shell of marzipan, colored icing and decorative
designs. Cassata or cassata siciliana consists of round sponge cake
moistened with fruit juices or liqueur and layered with ricotta
cheese, candied peel and a chocolate or vanilla filling. It is
covered with a shell of marzipan, colored icing and decorative
designs.
Slide 29
Cannolo Cannoli are Italian pastry desserts. They consist of
tube-shaped shells of fried pastry dough, filled with a sweet cream
usually containing ricotta cheese. Cannoli are Italian pastry
desserts. They consist of tube-shaped shells of fried pastry dough,
filled with a sweet cream usually containing ricotta cheese.
Slide 30
Caprese Torta caprese is a traditional Italian chocolate and
almond or walnut cake. Tha basic recipe is to mix softened butter
at room temperature with sugar; egg yolks are then added. After
baking, the cake has a thin hard shell covering a moist interior.
Torta caprese is a traditional Italian chocolate and almond or
walnut cake. Tha basic recipe is to mix softened butter at room
temperature with sugar; egg yolks are then added. After baking, the
cake has a thin hard shell covering a moist interior.
Slide 31
Tiramis Tiramis is a popular coffee-flavoured Italian dessert.
It is made of ladyfingers dipped in coffee layered with eggs,
sugar, and mascarpone cheese, flavoured with cocoa. Tiramis is a
popular coffee-flavoured Italian dessert. It is made of ladyfingers
dipped in coffee layered with eggs, sugar, and mascarpone cheese,
flavoured with cocoa.
Slide 32
Rum baba A rum baba or baba au rhum is a small yeast cake
saturated in hard liquor, usually rum, and sometimes filled with
cream. It is most typically made in individual servings. A rum baba
or baba au rhum is a small yeast cake saturated in hard liquor,
usually rum, and sometimes filled with cream. It is most typically
made in individual servings.