Italian Cuisine

1500 Claim Form - Italian Cuisine

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Italian cuisine is as various as the regions of Italy. Although Italy was officially unified in 1861, the food reflects the cultural collection of the country's regions with culinary influences from Greece, Roman, Gallic, Germany, Turkish, Hebrew, Slavic, Arab, Chinese and other civilizations. In this sense, there undoubtedly is no one Italian cuisine because each area boasts of its own specialties. Not only is the food of Italy very regionalized, but a high priority is also settled on the use of fresh available produce.

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1500 Claim Form

Although former Italian dishes vary by region, they also do not supervene strictly to a North/South pattern either. The north tends to use more butter, creams, polenta, mascarpone, grana padano and Parmigiano cheeses, risotto, lasagna and fresh egg pasta, while the south is more tomato and olive oil based cooking, along with mozzarella, caciocavallo and peconrino cheeses, and dried pasta. Coastal and central regions often use tortellini, ravioli and prosciutto in their cooking. Even pizza varies over the country. In Rome the crusts are thin and cracker-like, while Neapolitan and Sicilian pizzas have a thicker crust.

For most Italians, pasta is the first course in a meal with the exception of the far north where risotto or polenta is the norm. Vegetables, grains and legumes play a regular part of many Italian diets with meat often not being a regular part of everyday meals, Olive oil is regularly seen in its dark green state (from its first pressing) in the south, where in the north a more refined, golden oil is seen.

Basically, Italian cuisine consists of a aggregate of vegetables, grains, fruits, fish, cheeses and a some meats, with fowl and game regularly seasoned or cooked with olive oil (with the exception of the far north). La cucina povera, the food of the poorer Italian habitancy of the southern coastal area, has shaped a diet popular for centuries but now there is a resurgence of this "poor people's food", the Mediterranean diet, which is now being touted as the model nearby which we should restructure our eating habits.

Breakfast is considered a minor meal in Italy, often consisting of nothing more than a bread roll and milky coffee (café latte). former lunches tend to be larger, have some courses and are eaten slowly. Italian children don't go to school in the afternoon, and because of the heat, many small businesses close from midday until about 4pm which makes lunch the collective meal of the day.

The former menu structure in Italy consists of basically eight courses, but the long former Italian menu is typically kept for extra occasions such as weddings, with everyday fare including only the first and second courses, with the side dish being served with the second course. As an exception to this order, a unique course, Piatto unico, can replace the first or second course with, for example, pizza.

The former menu consists of:

1. Antipasto - which are hot or cold appetizers, undoubtedly it means "before the pasta"; consists of a various aggregate of colorful foods. The most popular ingredients are melon or tomatoes served with prosciutto cut into very thin slices. Lettuce, such as the slightly bitter endives or rocket, or other green leaves, such as the aniseed-tasting fennel, are typically used as a garnish, settled nearby the edges of the serving dish. Salami, mortadella, coppa and zampone, manufactured meat products, are base in antipasti. The artistry of the food is as important to Italians as the taste. For example the reddish colour of salami provides a good unlikeness to the green lettuce. Fish and other seafood may also be used in the antipasti course and, of course, olives and artichokes are also base servings, as are mushrooms (fungi) seasoned with salt, pepper and lemon juice.

2. Primo (first course) - which regularly consists of a hot dish such as pasta, risotto, gnocchi, polenta or soup, with many vegetarian options. There are many types of pasta, each type regularly named after its shape with base types including spirali (spirals), farfalle (butterflies; sometimes described as 'bow-tie-shaped'). Penne (hollow tubes) and conchiglie (shells). Dissimilar shapes are supposed to be great with the Dissimilar types of sauces. Spirals are two strips of pasta twirled nearby each other and are used with the heavier sauces, such as those containing minced meat and vegetables. Rigatoni is cylinders or tubes, with a wide diameter and grooves (or lines) on the outside. The grooves are supposed to hold the sauce onto the pasta, meaning that this pasta is good with runnier sauces. Then there is the group of pasta made up of long thin strands, which includes the most base type of pasta, spaghetti. Typically you eat this type of pasta by coiling its long thin strands nearby a fork. Other long thin pastas are tagliatelle, fettuccine and linguini, which are all varieties of flattened spaghetti. very thin strands of pasta are called vermicelli (meaning 'little worms'). Yet an additional one group of pasta is made of flat sheets (lasagna) or tubes (cannelloni), which are whether layered or stuffed with meat and cheese fillings. Some pastas have 'pockets' to hold the sauce inside them instead of covering like ravioli or tortellini, which are soft sheets of pasta rolled nearby meat or cheese. Italians cook pasta of all kinds, whether fresh or dried, in boiling water until al dente ('to the teeth', meaning still a tiny bit hard in the centre. It is then served immediately in a bowl with sauce or cheese.

3. Secondo (second course) - this is regularly the main dish of fish or meat. Veal, pork and chicken are traditionally the most base and are often pan-fried or casseroled. Beef is used as steaks (bistecca), while lamb (agnello) is roasted on extra occasions, such as Easter and Christmas. Fish and other seafood are often used as main courses.

4. Contorno (side dish) - this may be a salad or cooked vegetable. Salad is traditionally served with the main course. base vegetables are beans (greens and pulses), potatoes (often sautéed), and carrots as well as salads.

5. Formagiio And Frutta (cheese and fruit) - this is the first dessert course and the fruit and cheese are regularly served together. Grapes, peaches, apricots and citrus fruits are a major product of Italy's agricultural business and are common.

6. Dolce (dessert) - the cakes and cookies course Italians furnish many sweet desserts and 'sweet treats', including Amaretti, almond-flavoured meringues, which Australians call macaroons, Panforte, a sweet semi-hard 'strong bread' based on nuts and containing dried fruit (a superior Christmas treat from Siena), and. Pannettone, a very rich bread-cake (another Christmas treat).

7. CaffÉ (coffee) - which is regularly espresso coffee

8. Digestive (liqueurs) - which may be grappa, amaro, or Limon cello. The wine business has been important to Italy for centuries and the most base drink associated with Italy is wine. Until recently, and even now in the countryside, most Italians would make their own red or white house wine after the grape harvest. This would be drunk at every lunch and dinner. Even children are given wine to drink, but it is regularly watered down with mineral water. Before dinner many Italians drink an amaro (bitter) to stimulate the digestive system, while after dinner they may drink sweet wines, such as marsala (from Sicily). Children are also sometimes given Marsala, beaten with a raw egg and sugar into zabaglione, to progress them.

Pizza
Modern pizza has evolved from pizzas made by peasants in Naples, Italy, but more than a few Mediterranean peoples can claim to have 'invented' the pizza. In ancient times many civilizations created dishes of flat bread with various herbs and toppings. As a staple for the poor, it was a matter of necessity that food could be eaten without utensils, and that the 'plate' it was served on could be eaten as well. They made a bread crust from flour, water and yeast, topped it with olive oil, herbs, cheeses, sometimes even leftovers, and baked the whole thing in a stone oven.

Given that most pizza connoisseurs today consider the tomato sauce to be the key ingredient, it may be surprising that pizza pre-dates the introduction of tomatoes to Europe. Tomatoes reached Italy by way of Spain in the early 1500s but were plan to be poisonous. It was some decades later that tomatoes topped a flatbread in the form of a pizza.

Italian cuisine is very popular in all its forms and is imitated all over the world. Wouldn't you like to contain Italian cuisine in your kitchen today?

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