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ITALIAN CUISINE. MEMETOV ADIL Student of 32-T Group Simferopol - 2012. L'arte di Ben Cucinare published by Bartolomeo Stefani in 1662. Apicius ', De re c oquinaria , 1709 edition. Bartolomeo Scappi personal chef to Pope Pius V. Cucina Borghese published
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ITALIAN CUISINE • MEMETOV ADIL • Student of 32-T Group • Simferopol - 2012
L'arte di Ben Cucinare published by Bartolomeo Stefani in 1662. Apicius', De re coquinaria, 1709 edition Bartolomeo Scappi personal chef to Pope Pius V. Cucina Borghese published by Chef Giovanni Vialardi in 19th century. 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 BCE. Through the centuries, neighboring regions, conquerors, high-profile chefs, political upheaval and the discovery of the New World have influenced one of the premiere cuisines in the world. In 1570, Bartolomeo Scappi, personal chef to Pope Pius V, wrote his Opera 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. In 1662, Bartolomeo Stefani, chef to the Duchy of Mantua, published L'Arte di Ben Cucinare. He was the first to offer a section on vitto ordinario ("ordinary food"). The book described a banquet given by Duke Charles for Queen Christina of Sweden, with details of the food and table settings for each guest, including a knife, fork, spoon, glass, a plate (instead of the bowls more often used) and a napkin. In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel, wrote 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 twelve for potatoes such as Genoese Cappon Magro.
Pesto, a Ligurian sauce made out of basil, olive oil and nuts, and which is eaten with pasta. The tomato, perhaps the most stereotypical ingredient found in Italian cuisine. Olive oil, an indispensable food ingredient in much of Italy. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.Italian cuisine is noted for its regional diversity,abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.
A range of different cakes, pastries, meals, dishes and sweets: common elements of Sardinian cuisine. Pasta with pesto sauce. Tagliatelle with bolognese sauce. Orecchiette with tomato sauce. Spaghetti alla carbonara.
Traditional Neapolitan pizza. Originating in Neapolitan cuisine, pizza has become popular in many different parts of the world.[47] 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.
Cassata, a cake containing different nuts, raisins, ricotta, different liqueurs and candied fruits. Cannoli, rich Sicilian pastries A typical Italian breakfast, consisting of cappuccino and brioche / croissant. Espresso Tiramisu.
