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MEDITERRANEAN COUNTRIES Slide 2 PORTUGAL SPAIN ITALY SICILY GREECE Slide 3 Slide 4 GEOGRAPHY AND CLIMATE Boot-shaped peninsula in the Mediterranean sea North - beauty and rich lands Most productive farming Cured meats pepperoni, pancetta, salami, & sausage Central - mountainous and hilly Grain, grapes, olives, goats, & sheep South - poor in agricultural - important products Olives, tomatoes & mozzarella Slide 5 ITALIAN CULTURE Influence on Italian culture Roman Empire Renaissance Time of great rebirth in art and learning As Roman Empire declines to Roman Catholic church slowly gained power Filled the need of leadership From the wealthy people - art, literature, and science flourished Slide 6 ITALIAN CULTURE CONT. Modern culture in Italy Italian agriculture Half the land is used for farming Machines cannot be used - all done by hand North - dairy herds, largest cheese-producing region in the country South - olives Vineyards are scattered throughout Italian holidays Most are Roman Catholic Easter, harvest festivals, Festa Dei Morti/All Souls Day, Christmas Slide 7 Modern culture in Italy cont. Villages hold olive and fish festivals late summer and early fall ITALIAN CULTURE CONT. Slide 8 ITALIAN CUISINE During Renaissance, Italian cooking became the mother cuisine History of Italian cuisine At the beginning belongs to Greeks Ancient Rome known for elaborate feast Romans paid high prices for Greek chefs because good food was a status symbol Slide 9 ITALIAN CUISINE CONT. Characteristics of Italian cuisine Lively, interesting, colorful, and varied - yet simple Everything as fresh as possible - shop everyday Many herbs, spices, and seasonings Slide 10 ITALIAN STAPLE FOODS Pasta - paste made from wheat flour that is dried in various shapes Al dente: slightly resistant to the bite Seafood Rice - grain remain separate with a slight firmness Pork, lamb, veal, and beef - sausage, wild game, and poultry Meat is expensive so they then to extend the meat by adding it to sauces Slide 11 Cheese Parmesan Mozzarella Romano Ricotta Provolone Gorgonzola Asiago Ice cream Italians introduced ice cream to the rest of Europe Granita - light sherbet made with powdery ice and coffee or fruit - flavored syrup Gelati - made with milk, resemble vanilla and chocolate ice cream Gelato - a rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat. ITALIAN DAIRY PRODUCTS Slide 12 Fettuccine Angel hair Lasagna Ravioli Orecchiette Manicotti Penne Cannelloni Tortellini ITALIAN PASTA PRODUCTS Slide 13 DIFFERENT TYPES OF PASTAS Slide 14 ITALIAN BEVERAGES Caffee espresso - rich, dark, flavorful coffee Caffettiera coffeemaker Darkly roasted, finely ground coffee beans French roast in US Vino wine Replaces water at meals Slide 15 Garlic Onion Basil Oregano Rosemary Sage Saffron Marjoram Thyme ITALIAN HERBS Slide 16 Biscotti: twice baked cookie Excellent for dipping in coffee Pour batter in long pan baked sliced laid on their side and baked again Cannoli: tubular pastry shells stuffed with a sweetened filling of whipped ricotta and often contain nuts, citron, or bits of chocolate PASTRY Slide 17 Focaccia: yeast flat bread drizzled with olive oil and sprinkled with herbs This is where pizza began BREAD Slide 18 Pizza chef in Naples Pizza red sauce, mozzarella cheese & green basil Colors of Italian flag to impress Italian queen Margherita Crust thickness can vary from place to place Traditional pizza baked in a wood-fired brick oven PIZZA Slide 19 Northern Italy Meat easier to obtain and less expensive Dairy products more common Cooking fat - butter Stuffed pasta Rich meat sauces Savory types of meals Cured meats pepperoni, pancetta, salami, & sausage Pasta Bolognese - pasta made with egg, ribbon shaped Risotto: rice dish Minstrone: soup REGIONAL ITALIAN SPECIALTIES Slide 20 Northern Italy cont. Osso buco - calfs leg between knee and hoof, served marrow Pesto: sauce of ground fresh basil, pine nuts, garlic, parmesan cheese, and olive oil Fettuccini noodles Gnocchi: dumplings made from potatoes Polenta: thick cornmeal porridge REGIONAL ITALIAN SPECIALTIES CONT. Slide 21 Central Italy - Roman Spaghetti - 25 different ways Lamb Cheesecake Grain, grapes, olives, goats, & sheep REGIONAL ITALIAN SPECIALTIES CONT. Slide 22 Southern Italy Heavily spiced Olive trees Napoletana - tubular-shaped pasta Rich tomato sauces Mozzarella Spaghetti and lasagna Pizza - Neapolitan Tomatoes and mozzarella Type of cooking most people in the US are familiar with REGIONAL ITALIAN SPECIALTIES CONT. Slide 23 ITALIAN MEALS Light breakfast Hearty noon meal - largest of the day, usually eaten at home Antipasto: is Italian for before the meal Appetizer course color and taste appeal Soup - may replace antipasto Main course of meat or pasta with sauce & usually a salad Fruit and cheese Lighter meal in the evening