ITALIAN CUISINE
By- Varun Singhania [email protected]
Geographical Location
Located in southern Europe
Boot Shaped Italian Peninsula and Islands.
Stretches out in the Mediterranean Sea.
Land of mountains, seas, lush green meadows.
Known for its cultural heritage, food, fashion and natural beauty.
Neighbors in the north- France, Austria and Yugoslavia.
Cuisine evolved significantly through years depending upon the availability of wide range of ingredients in different
regions.
Influence Mother of all Western & European Cuisine.
Home to many dynasties and clans.
Cuisine has evolved over the years as a result of the influence of different communities and regions.
Around 170 BC (medieval era), the art of preparing breads, cheese, wine and charcuterie began to flourish.
Ancient Romans drew inspiration from Asia Minor and Greece.
The Cuisine – As in different regions.
Region Significance
Abruzzo mountain region famous for it’s Aglio Olio pasta.
Basillita famous for it’s Charcuterie like loukanika sausage
Campania famous for its cheesy pizzas and pasta napolitaine.
Emilia-Romagna famous for prosciutto parma, parmesan cheese, home made pastas and other important ingredients
Liguria foot of Alps, produces fresh fruits, vegetables, olives and basil.
Lombardy Rissoto rice is popular, dishes like osso buco and panettone come from here.
Piedmont borders southern France, influence of provencal can be seen.
Puglia durum wheat pastas like orechitte pasta originates here.
Tuscany popular for sea food.
Umbria famous for white truffles, olive oil and fresh herbs.
Veneto various cheese like asiago is produced here. Tiramissu also comes from here.
Sardinia & Sicily forms a part of the Mediterranean cuisine.
Ingredients Used
PestoStarchesSalumi Pastas
Balsamic Vineger BasilCheese Olive oil
Signature Dishes
Minestrone
Melanzane alla parmigiano
Pizza
Aqua pazza
Osso Buco
Risotto
Pollo alla cacciatore
Pasta
Tiramissu
Zabalione
Bibliography
The Information given here is collected from:S.Bali (P),. 2012 International Cuisine & Food Production Management. 1st edition. Oxford University Press.Page – 138 to 162, 193.
The pictures are collected from the google search engine.
Thankyou