MEDITERRANEAN COUNTRIES

PORTUGAL – SPAIN – ITALY – SICILY – GREECE

GEOGRAPHY AND CLIMATE

Boot-shaped peninsula in the Mediterranean sea

North - beauty and rich landsMost productive farming Cured meats – pepperoni, pancetta, salami, & sausage

Central - mountainous and hillyGrain, grapes, olives, goats, & sheep

South - poor in agricultural - important productsOlives, tomatoes & mozzarella

ITALIAN CULTURE

Influence on Italian cultureRoman EmpireRenaissance

Time of great rebirth in art and learningAs Roman Empire declines to Roman Catholic church slowly gained powerFilled the need of leadership

From the wealthy people - art, literature, and science flourished

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

Soul’s Day, Christmas

Modern culture in Italy cont. Villages hold olive and fish festivals – late summer and early fall

ITALIAN CULTURE CONT.

ITALIAN CUISINE

During Renaissance, Italian cooking became the “mother cuisine”

History of Italian cuisine At the beginning belongs to GreeksAncient Rome known for elaborate feastRomans paid high prices for Greek chefs because good food was a status symbol

ITALIAN CUISINE CONT.

Characteristics of Italian cuisineLively, interesting, colorful, and varied - yet simple

Everything as fresh as possible - shop everyday

Many herbs, spices, and seasonings

ITALIAN STAPLE FOODS

Pasta - paste made from wheat flour that is dried in various shapesAl dente: slightly resistant to the bite

SeafoodRice - grain remain separate with a

slight firmnessPork, lamb, veal, and beef - sausage,

wild game, and poultry Meat is expensive so they then to extend the meat by adding it to sauces

CheeseParmesanMozzarellaRomanoRicottaProvoloneGorgonzolaAsiago

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

Fettuccine

Angel hair

Lasagna

Ravioli

Orecchiette

Manicotti

Penne

Cannelloni

Tortellini

ITALIAN PASTA PRODUCTS

DIFFERENT TYPES OF PASTAS

ITALIAN BEVERAGES

Caffee espresso - rich, dark, flavorful coffeeCaffettiera – coffeemakerDarkly roasted, finely ground coffee beans

French roast in USVino – wine

Replaces water at meals

GarlicOnionBasil Oregano Rosemary Sage SaffronMarjoram Thyme

ITALIAN HERBS

Biscotti: twice baked cookie Excellent for dipping in coffeePour 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

Focaccia: yeast flat bread drizzled with olive oil and sprinkled with herbs This is where pizza began

BREAD

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

Northern Italy Meat easier to obtain and less expensiveDairy products more common Cooking fat - butterStuffed pasta Rich meat saucesSavory 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

Northern Italy cont.Osso buco - calf’s 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.

Central Italy - RomanSpaghetti - 25 different waysLambCheesecake Grain, grapes, olives, goats, & sheep

REGIONAL ITALIAN SPECIALTIES CONT.

Southern Italy Heavily spicedOlive treesNapoletana - tubular-shaped pasta

Rich tomato saucesMozzarella Spaghetti and lasagnaPizza - NeapolitanTomatoes and mozzarella Type of cooking most people in the US are familiar with

REGIONAL ITALIAN SPECIALTIES CONT.

ITALIAN MEALS

Light breakfastHearty noon meal - largest of the day,

usually eaten at homeAntipasto: 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