Italian cuisine
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Italian cuisine is a
Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange.[8][9][10] Many dishes that were once regional have proliferated with variations throughout the country.[11][12] Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world.[13] The cuisine has influenced several other cuisines around the world, chiefly that of the United States in the form of Italian-American cuisine.[14]
One of the main characteristics of Italian cuisine is its simplicity, with many dishes made up of few ingredients, and therefore Italian cooks often rely on the quality of the ingredients, rather than the complexity of preparation.[15][16] Italian cuisine is at the origin of a turnover of more than €200 billion worldwide.[17] The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities, privileging only raw materials and ingredients from the region of origin of the dish and preserving its seasonality.[18][19][20]
The
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 BC. Food and culture were very important at that time evident from the cookbook (Apicius) which dates to the first century BC.[28] Through the centuries, neighbouring regions, conquerors, high-profile chefs, political upheaval, and the discovery of the New World have influenced its development. Italian cuisine started to form after the fall of the Roman Empire, when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation.
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The country was then split for a long time and influenced by surrounding countries such as Spain, France and others in Central Europe. Trade and the location on the Silk Road with its routes to Asia also influenced the local development of special dishes. Due to the climatic conditions and the different proximity to the sea, different basic foods and spices were available from region to region. Regional cuisine is represented by some of the major cities in Italy. For example, Milan (in the north of Italy) is known for risottos, Trieste (in the northeast of Italy) is known for multicultural food, Bologna (in the centre of Italy) is known for its tortellini, and Naples (in the south of Italy) is famous for its pizzas.[29] Additionally, spaghetti is believed to have spread across Africa to Sicily and then on to Naples.[30][31]
Antiquity
The first known Italian
Simplicity was abandoned and
Some foods now considered traditional were imported to Italy from foreign countries during the Roman era. This includes the jujube (Italian: giuggiole), which is now celebrated as a regional cuisine in Arquà Petrarca.[33] The Romans also imported cherries, apricots, and peaches.[33]
Middle Ages
The oldest Italian book on cuisine is the 13th century Liber de coquina (English: Cookbook) written in
In the 15th century,
Martino's text was included in a 1475 book by
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 (English: Banquets Compositions of Food) 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.[41]
In 1570, Bartolomeo Scappi, personal chef to Pope Pius V, wrote his Opera (English: Work) 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 savoury version, as tomatoes had not yet been introduced to Italy). However, such items from the New World as corn (maize) and turkey are included.[42] Eventually, through the Columbian exchange, Italian cuisine would also adopt not just tomatoes as a key flavour, but also beans, pumpkins, zucchini, and peppers, all of which came from the Americas during the last few hundred years.[33]
In the first decade of the 17th century, Giacomo Castelvetro wrote Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti (English: A Brief Account of All Roots, Herbs, and Fruit), translated into English by Gillian Riley. Originally from
In 1662, Bartolomeo Stefani, chef to the
Other books from this time, such as Galatheo (English: Etiquette) by Giovanni della Casa, tell how scalci (English: 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.[43]
Modern era
At the beginning of the 18th century, Italian culinary books began to emphasize the regionalism of Italian cuisine rather than
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 that peasants ate poorly because they preferred eating poorly. However, many peasants had to eat rotten food and mouldy bread because that was all they could afford.[46]
In 1779, Antonio Nebbia from Macerata in the Marche region, wrote Il Cuoco Maceratese (English: The Cook of Macerata). Nebbia addressed the importance of local vegetables and pasta, rice, and gnocchi. For stock, he preferred vegetables and chicken over other meats.
In 1773, the Neapolitan Vincenzo Corrado's Il Cuoco Galante (English: The Courteous Cook) gave particular emphasis to vitto pitagorico (English: vegetarian food). "Pythagorean 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 13 recipes.
Zuppa al pomodoro (English: "tomato soup") 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 the tuber.[48] In 1790, Francesco Leonardi in his book L'Apicio moderno (English: Modern Apicius) sketches a history of the Italian cuisine from the Roman Age and gives the first recipe of a tomato-based sauce.[49]
In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel II, wrote Trattato di cucina, Pasticceria moderna, Credenza e relativa Confettureria (English: 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 12 for potatoes such as Genoese Cappon Magro. In 1829, Il Nuovo Cuoco Milanese Economico (English: The New Economic Milanese Chef) by Giovanni Felice Luraschi featured Milanese dishes such as kidney with anchovies and lemon and gnocchi alla romana. Gian Battista and Giovanni Ratto's La Cucina Genovese (English: Genoese cuisine) in 1871 addressed the cuisine of Liguria. This book contained the first recipe for pesto. La Cucina Teorico-Pratica (English: The Theoretical-Practical Cuisine) written by Ippolito Cavalcanti described the first recipe for pasta with tomatoes.[50]
La scienza in cucina e l'arte di mangiare bene (English: 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 predominantly originate from Romagna and Tuscany, where he lived. Around 1880, two decades after the Unification of Italy, was the beginning of Italian diaspora, and with it started the spread of Italian cuisine in the world.[51]
Contemporary era
Italy has a large number of
Italian cuisine is one of the most popular and copied cultures worldwide.
Following the spread of
The Italian chef Gualtiero Marchesi (1930–2017) is unanimously considered the founder of the new Italian cuisine[68] and, in the opinion of many, the most famous Italian chef in the world.[69] He contributed mostly to the development of Italian cuisine, placing the Italian culinary culture among the most important around the world, with the creation, thanks to the use of Italian ingredients, dishes and culinary traditions, of the Italian version of the French nouvelle cuisine.[70] Italian nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation, and it designed for the most expensive restaurants.[71] It is defined as a "cuisine of the head rather than the throat" and it is characterized by the separation of flavours, without ever upsetting the ancient Italian culinary tradition despite the use, in its recipes, of some culinary traditions of other countries.[71][72] He is known for using modern technology and classic cuisine.
Basic foods
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, grains, cheeses, meats and fish. In northern Italy, fish (such as cod, or
In northern Italy there are many kinds of
(Italian: aceto balsamico).Traditional central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and
Many
Italian cuisine has a great variety of
Meat, especially beef, pork and poultry, is very present in Italian cuisine, in a very wide range of preparations and recipes.[93] It is also important as an ingredient in the preparation of sauces for pasta. In addition to the varieties mentioned, albeit less commonly, sheep, goat, horse, rabbit and, even less commonly, game meat are also consumed in Italy.[93]
Since Italy is largely surrounded by the sea, therefore having a great coastal development and being rich in lakes, fish (both marine and freshwater), as well as
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.
The word pasta is also used to refer to dishes in which pasta products are a primary ingredient.
Pasta is divided into two broad categories: dry pasta (100%
Durum flour and durum semolina have a yellow tinge in colour.[102] Italian dried pasta is traditionally cooked al dente (lit. 'to the tooth').[103] There are many types of wheat flour with varying gluten and protein levels depending on the variety of grain used.[104]
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.[105] Fresh pasta may include eggs (Italian: pasta all'uovo, lit. 'egg pasta').[106]
Both dry and fresh pasta are used to prepare the dish, in three different ways:[107][108][109]
- pastasciutta: pasta is cooked and then served with a sauce or other condiment;
- minestrone: pasta is cooked and served in meat or vegetable broth (Italian: minestra), even together with chopped vegetables (Italian: minestrone);
- pasta al forno: the pasta is first cooked and seasoned, and then passed back to the oven.
In 2009, upon Italy's request,
Regional cuisines
Each area
Abruzzo and Molise
Pasta, meat, and vegetables are central to the cuisine of
Best-known is the extra virgin olive oil produced in the local farms on the hills of the region, marked by the quality level
The best-known dish from Abruzzo is arrosticini, little pieces of castrated lamb on a wooden stick and cooked on coals. The chitarra (lit. 'guitar') is a fine stringed tool that pasta dough is pressed through for cutting. In the province of Teramo, famous local dishes include the virtù soup (made with legumes, vegetables, and pork meat), the timballo (pasta sheets filled with meat, vegetables or rice), and the mazzarelle (lamb intestines filled with garlic, marjoram, lettuce, and various spices). The popularity of saffron, grown in the province of L'Aquila, has waned in recent years.[120]
Also seafood is part important of
typical lake fish.The most famous dish of Molise is cavatelli, a long shaped, handmade macaroni-type pasta made of flour, semolina, and water, often served with meat sauce, broccoli, or mushrooms. Pizzelle waffles are a common dessert, especially around Christmas.
Apulia
Apulia 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 and the famous burrata). Apulia 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.
Regional desserts include
Most famous street foods are focaccia barese (focaccia with fresh cherry tomatoes), panzerotto (a variant of the pizza that can be baked or fried) and rustico (puff pastry with tomato, bechamel and mozzarella cheese, popular especially in Lecce and Salento)
Basilicata
The cuisine of Basilicata is mostly based on inexpensive ingredients and deeply anchored in rural traditions.
Pork is an integral part of the regional cuisine, often made into sausages or roasted on a spit. Famous dry sausages from the region are lucanica and soppressata. Wild boar, mutton, and lamb are also popular. Pasta sauces are generally based on meats or vegetables. Horseradish is often used as a spice and condiment, known in the region as "poor man's truffle".[132] The region produces cheeses like pecorino di Filiano, canestrato di Moliterno, pallone di Gravina, and padraccio and olive oils like the Vulture.[133] The peperone crusco (lit. 'crusco pepper') is a staple of the local cuisine, defined as the "red gold of Basilicata".[134] It is consumed as a snack or as a main ingredient for several regional recipes.[135]
Among the traditional dishes are .
The most famous wine of the region is the Aglianico del Vulture; others include Matera, Terre dell'Alta Val d'Agri, and Grottino di Roccanova.[139]
Basilicata is also known for its mineral waters which are sold widely in Italy. The springs are mostly located in the volcanic basin of the Vulture area.[140]
Calabria
In
Main courses include
Calabrese pizza has a Neapolitan-based structure with fresh tomato sauce and a cheese base, but is unique because of its spicy flavour. Some of the ingredients included in a Calabrese pizza are thinly sliced hot soppressata, hot capicola, hot peppers, and fresh mozzarella.
Campania
Originating in Neapolitan cuisine, pizza has become popular worldwide.[144] 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
Famous regional wines are
Emilia-Romagna
In the
Although the Adriatic coast is a major fishing area (well known for its eels and clams harvested in the
Friuli-Venezia Giulia
The cuisine of
Typical dishes in the eastern provinces of
Seafood from the Adriatic is also used in this area, mainly prepared according to Istrian and Venetian recipes. While the tuna fishing has declined, the pilchards from the Gulf of Trieste off Barcola (in the local dialect: sardoni barcolani) are a special and sought-after delicacy.[146][147][148]
Liguria
Hilly districts use
Lazio
It features fresh, seasonal and simply-prepared ingredients from
') on Saturdays.Pasta dishes based on the use of
Iconic of Lazio is cheese made from ewes' milk (
Lombardy
Due to the different historical events of its provinces and the variety of its territory, Lombard cuisine has a very varied culinary tradition. First courses in Lombard cuisine range from risotto, to soups and stuffed pasta, in broth or not. Main courses offer a variegated choice of meat or fish dishes of the tradition of the many lakes and rivers of Lombardy.[154]
In general, the cuisine of the various provinces of Lombardy can be united by the prevalence of rice and stuffed pasta over dry pasta, butter instead of olive oil for cooking, prolonged cooking, the widespread use of pork, milk and derivatives, egg-based preparations, and the consumption of polenta that is common to all of northern Italy.[155]
Rice dishes are very popular in this region, often found in soups as well as risotto. The best-known version is
Other regional specialties include
Common in the whole
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.[158]
Ascoli, Marche's southernmost province, is well known for olive all'ascolana (stoned olives stuffed with several minced meats, egg, and Parmesan, then fried).[159] Another well-known Marche product are the maccheroncini di Campofilone, from little town of Campofilone, a kind of hand-made pasta made only of hard grain flour and eggs, cut so thin that melts in one's mouth.
Piedmont
Between the Alps and the Po Valley, featuring a large number of different ecosystems, the Piedmont region offers a refined and varied cuisine. As a point of union between traditional Italian and French cuisine, Piedmont is the Italian region with the largest number of cheeses with protected geographical status and wines under DOC. It is also the region where both the Slow Food association and the most prestigious school of Italian cooking, the University of Gastronomic Sciences, were founded.[160]
Piedmont is a region where gathering nuts, mushrooms, and cardoons, as well as hunting and fishing, are commonplace. Truffles, garlic, seasonal vegetables, cheese, and rice feature in the cuisine. 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.[160]
The food most typical of the Piedmont tradition are
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 also has many special types of bread, made dry, which keeps longer than high-moisture breads.[161] Malloreddus is a typical pasta of the region.
Also baked are
Sicily
Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtedly 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.[163]
The ancient Romans introduced lavish dishes based on goose. The Byzantines favoured sweet and sour flavours and the Arabs brought sugar, citrus, rice, spinach, and saffron. The Normans and Hohenstaufens had a fondness for meat dishes. The Spanish introduced items from the New World including chocolate, maize, turkey, and tomatoes.[163]
Much of the island's cuisine encourages the use of fresh vegetables such as
Traditional specialties from Sicily include arancini (a form of deep-fried rice croquettes), pasta alla Norma, caponata, pani câ meusa, and a host of desserts and sweets such as cannoli, granita, and cassata.[165]
Typical of Sicily is
Trentino-Alto Adige
The cuisine of
The most renowned local product is traditional
The cuisine of the Trentino subregion leans more towards Veneto. It is influenced by its geographical position which ranges from isolated Alpine valleys to the southern prealpine lakes. The cuisine is characterized by its peasant dishes and especially the wide presence of soups. Trentino produces various types of sausages, polenta, yogurt, cheese, gnocchi, buckwheat, potato cake, funnel cake and freshwater fish. Typical dishes from Trentino include zuppa d'orzo (barley soup), canederli (bread dumplings), strangolapreti (spinach gnocchi), smacafam (savory Carnival pie), panada (bread soup), brö brusà (toasted soup), tortel di patate (potato pancakes) and risotto with Teroldego. Trentino's protected products include its Non Valley apples.
Tuscany
Simplicity is central to the
A regional Tuscan pasta known as .
Pork is also produced.
Regional desserts include
Well-known regional wines include
Umbria
Many
.Valle d'Aosta
In the Aosta Valley, bread-thickened soups are customary as well as cheese fondue, chestnuts, potatoes, rice. Polenta is a staple along with rye bread, smoked bacon, motsetta (cured chamois meat), and game from the mountains and forests. Butter and cream are important in stewed, roasted, and braised dishes.[175]
Typical regional products include Fontina cheese, Vallée d'Aoste Lard d'Arnad, red wines and Génépi Artemisia-based liqueur.[119]
Veneto
Venice and many surrounding parts of Veneto are known for risotto, a dish whose ingredients can highly vary upon different areas. Fish and seafood are added in regions closer to the coast while pumpkin, asparagus, radicchio, and frog legs appear farther away from the Adriatic Sea.
Made from finely ground maize meal, polenta is a traditional, rural food typical of Veneto and most of northern Italy. It may be included in stirred dishes and baked dishes. Polenta can be served with various cheese, stockfish, or meat dishes. Some polenta dishes include porcini, rapini, or other vegetables or meats, such as small songbirds 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).
Less fish and more meat is eaten away from the coast. Other typical products are sausages such as
The most celebrated Venetian wines include Bardolino, Prosecco, Soave, Amarone, and Valpolicella DOC wines.
Meal structure
Traditional meals in Italy typically contained four or five courses.[182] Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than in other cultures. During holidays such as Christmas and New Year's Eve, feasts can last for hours.[183]
Today, full-course meals are mainly reserved for special events such as weddings, while everyday meals include only a first or second course (sometimes both), a side dish, and coffee.[184][185] The primo (first course) is usually a filling dish, such as risotto or pasta, with sauces made from meat, vegetables, or seafood.[186] Whole pieces of meat such as sausages, meatballs, and poultry are eaten in the secondo (second course).[187] Italian cuisine has some single-course meals (Italian: piatto unico) combining starches and proteins.[188]
Meal stage | Description |
---|---|
Aperitivo
|
|
Antipasto | lit. 'before (the) meal', hot or cold, usually consists of cheese, ham, sliced sausage, marinated vegetables or fish, bruschetta and bread appetizers.[182]
|
Primo | "First course", usually consists of a hot dish such as pasta, risotto, gnocchi, or soup with a sauce, vegetarian, meat or fish sugo or ragù as a sauce.[182] |
Secondo | "Second course", the main dish, usually fish or meat with potatoes. 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 is also very popular, especially in the south.[182] |
Contorno | "Side dish", may be a salad or cooked vegetables. A traditional menu features salad along with the main course.[182] |
Formaggio e frutta | "Cheese and fruits", the first dessert. Local cheeses may be part of the antipasto or contorno as well.[182] |
Dolce | "Sweet", such as cakes (like tiramisu), cookies or ice cream.[182] |
Caffè | Coffee.[182] |
Digestivo | "Digestives", liquors and liqueurs (grappa, amaro, limoncello, sambuca, nocino, sometimes referred to as ammazzacaffè, 'coffee killer').[182] |
Food establishments
Each type of establishment has a defined role and traditionally sticks to it.[189]
Establishment | Description |
---|---|
Agriturismo
|
Working farms that offer accommodations and meals. Sometimes meals are served to guests only. According to Italian law, they can only serve locally-made products (except drinks). Marked by a green and gold sign with a knife and fork.[190] |
Bar/caffè | Locations which serve coffee, |
Caffetteria | Locations where coffee and similar drinks are consumed, and desserts can also be eaten.[191] |
Birreria | A bar that offers beer; found in central and northern regions of Italy.[190] |
Bruschetteria | Specialises in bruschetta, though other dishes may also be offered. |
Enoteca | Place where wines are sold or offered for tasting, displayed to the public on the basis of criteria that facilitate their choice.[192] |
Fiaschetteria | Locations which serve wine in fiaschi and bottles, though other dishes may also be offered.[193] |
Formaggeria | A shop serving cheese.[194] |
Frasca | Friulian wine producers that open for the evening and may offer food along with their wines.[190] |
Gelateria
|
A shop where the customer can get 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. |
Locanda | Locations where it is possible to consume food and where one can be accommodated.[195] |
Osteria | Focused on simple food of the region, often having no written menu. Many are open only at night, but some are open for lunch.[196] The name has become fashionable for upscale restaurants with a rustic regional style. |
Panificio or panetteria | A shop serving |
Paninoteca or panineria | Sandwich shop open during the day.[196] |
Pasticceria | A shop serving a variety of pastries, confectioneries, biscuits and cakes.[198] |
Pastificio | A shop serving artisanal pasta.[199] |
Piadineria | Specialises in piadina, though other dishes may also be offered.[200]
|
Pizzeria | Specialises in pizza, often with wood-fired ovens.[201] |
Polenteria | Serving polenta; uncommon, and found only in northern regions.[201] |
Ristorante | Often offers upscale cuisine and printed menus.[201] |
Rosticceria | Fast food restaurant, offering local dishes like even as take-away. |
Sagra | Popular festival, which takes place in a town or in a district to celebrate an event, or an agro-food product, where it is possible to consume food.[202] |
Salumeria | A shop serving salumi and cheese.[203] |
Spaghetteria | Originating in Naples, offering pasta dishes and other main courses.[204] |
Tavola calda | lit. 'hot table', offers pre-made regional dishes. Most open at 11 am and close late.[205] |
Trattoria | A dining establishment, often family-run, with inexpensive prices and an informal atmosphere.[205] |
-
A pizzeria in Naples, Italy, c. 1910
-
Anagriturismo in Montepulciano, Tuscany, Italy
Drinks
Coffee
Italian style coffee (Italian: caffè), also known as espresso, is made from a blend of coffee beans. Espresso beans are roasted medium to medium dark in the north, and darker as one moves south.
A common misconception is that espresso has more caffeine than other coffee; in fact, 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 at high pressure through a few grams of finely ground coffee in 25–30 seconds, resulting in about 25 millilitres (0.85 fl oz, two tablespoons) of liquid.[206]
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 stovetop with loosely packed grounds in a strainer; the water rises from steam pressure and is forced through the grounds into the top portion. In both cases, the water passes through the grounds just once.[207]
Espresso is usually served in a
The
Alcoholic beverages
Wine
Italy is the world's
The Italian government passed the
In Italy wine is commonly consumed (alongside water) in meals, which are rarely served without it, though it is extremely uncommon for meals to be served with any other drink, alcoholic, or otherwise.
Beer
Other
There are also several other popular alcoholic drinks in Italy. Limoncello, a traditional lemon liqueur from Campania (Sorrento, Amalfi and the Gulf of Naples) is the second most popular liqueur in Italy after Campari.[213] Made from lemon, it is usually consumed in very small proportions, served chilled in small glasses or cups.[213]
Amaro siciliano are common Sicilian digestifs, made with herbs, which are usually drunk after heavy meals. Mirto, an herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush, is popular in Sardinia and other regions. Another well-known digestif is Amaro Lucano from Basilicata.[214]
Grappa is the typical alcoholic drink of northern Italy, generally 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 for French champagne is Prosecco, from the Veneto region.[215][216]
Desserts
From the Italian perspective, cookies and
Silver-coated almond dragées, which are called "confetti" in Italian, are thrown at weddings (white coating) and baptisms (blue or pink coating, according to the sex of the newborn baby), or graduations (red coating), often wrapped in a small tulle bag as a gift to the guests.[220] The idea of including a romantic note with candy may have begun with Italian dragées, no later than the early 19th century, and is carried on with the multilingual love notes included in boxes of Italy's most famous chocolate, Baci by Perugina in Milan.[221] The most significant chocolate style is a combination of hazelnuts and milk chocolate, which is featured in gianduja pastes like Nutella, which is made by Ferrero SpA in Alba, Piedmont, as well as Perugnia's Baci and many other chocolate confections.[217]
-
Panettone is a traditional Christmas cake.
-
Gelato is Italian ice cream.
-
Panna cotta with garnish
-
Tiramisu with cocoa powder garnish
-
Cannoli with pistachio, candied fruit, and chocolate chips
-
Cassata marzipan cake
-
Sfogliatellewith custard filling
Holiday cuisine
Every
On
On Christmas Eve a symbolic fast is observed with the cena di magro, a meatless meal, following traditional Catholic fasting practice. It is an elaborate and rich family dinner, based on fish and seafood.[229] Typical cakes of the Christmas season are panettone and pandoro.[230]
International
Africa
Former Italian colonies
Due to several
South Africa
All major cities and towns in South Africa have substantial populations of Italian South Africans. 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.[232] 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.[233] Some oils have even won top international awards.[234]
Europe
Croatia
The
France
In
Malta
Monaco
San Marino
Sammarinese cuisine is strongly similar to Italian cuisine, especially that of the adjoining Emilia-Romagna and Marche regions.[243][244] San Marino's primary agricultural products are cheese, wine and livestock, and cheesemaking is a primary economic activity in San Marino.[245][246]
Slovenia
Given the proximity of
Switzerland
The cuisine of the
Popular dishes are polenta and risotto, often accompanied by luganighe and luganighetta, a type of Italian artisan sausages, or other regional cured meats, like salami, coppa and prosciutto. Risotto, in particular, is another common dish from Ticino.[251] It is made with either mushrooms, saffron or cheese.
North and Central America
United States
Much of
Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the large cities of the Northeast. It got a boost both in popularity and regional spread after soldiers stationed in Italy returned from World War II.[257]
Mexico
Throughout the country the torta de milanesa is a common item offered at food carts and stalls.[258] It is a sandwich made from locally baked bread and contains a breaded, pan-fried cutlet of pork or beef.[258]
South America
Argentina
Due to large Italian immigration to Argentina, Italian food and drink is heavily featured in Argentine cuisine.[259] An example could be milanesas (The name comes from the original cotoletta alla milanese from Milan, Italy).[260] There are several other Italian-Argentine dishes, such as sorrentinos and Argentine gnocchi.[261]
Brazil
Italian cuisine is popular in Brazil, due to great immigration there in the late 1800s and early 1900s.[262] Due to the huge Italian community, São Paulo is the place where this cuisine is most appreciated.[262] 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.[263]
Uruguay
The conspicuous
Venezuela
Venezuelan cuisine is influenced by its European (Italian, Spanish, Portuguese, and French), West African, and indigenous traditions.[266] Examples of Venezuelan dishes influenced by Italian cuisine, thanks to Italian immigration in this country, is pasticho (from the Italian "pasticcio"), which is the Venezuelan version of lasagna, and Pan Chabata bread, corresponding to the Italian ciabatta.[267]
"Gnocchi del 29"
The "gnocchi of 29" is a widespread custom in some South American countries of eating a plate of gnocchi on the 29th of each month. The custom is widespread especially in the states of the Southern Cone such as Brazil, Argentina, Paraguay, Uruguay;[268][269][270] these countries being recipients of a considerable Italian immigration between the end of the 19th century and the beginning of the 20th century. There is a ritual that accompanies lunch with gnocchi, namely putting money under the plate which symbolizes the desire for new gifts. It is also customary to leave a banknote or coin under the plate to attract luck and prosperity to the dinner.[271]
The tradition of serving gnocchi on the 29th of each month stems from a legend based on the story of Saint Pantaleon, a young doctor from Nicomedia who, after converting to Christianity, made a pilgrimage through northern Italy. There Pantaleon practiced miraculous cures for which he was canonized. According to legend, on one occasion when he asked Venetian peasants for bread, they invited him to share their poor table.[272] In gratitude, Pantaleon announced a year of excellent fishing and excellent harvests. That episode occurred on 29 July, and for this reason that day is remembered with a simple meal represented by gnocchi.[271]
Oceania
The conspicuous
See also
- Il cucchiaio d'argento – an Italian cookbook
- Il talismano della felicità by Ada Boni – an Italian cookbook
- Italian meal structure
- List of Italian foods and drinks
- List of Italian soups
- List of Italian cheeses
- List of Italian DOP cheeses
- List of Italian restaurants
- Italian wine
- Sammarinese cuisine
- Italian food products
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Further reading
- Chrissie McClatchie (9 March 2023). "The return of Europe's colourless food: Europe's forgotten transalpine cuisine (cucina bianca)". BBC World's Table.
- ISBN 978-0-19-860617-8..
- The Italian Academy of Cuisine (Accademia Italiana della Cucina) (2009). La Cucina: The Regional Cooking of Italy. Trans. Jay Hyams. New York: Rizzoli. OCLC 303040489.
- Thoms, Ulrike (2011). From Migrant Food to Lifestyle Cooking: The Career of Italian Cuisine in Europe. Institute of European History. Retrieved 22 June 2011.
External links
- "Italian Food – World's Most Influential Food". Thrillist. 22 February 2015.