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Italy

Italy. Regions and Cooking of Italy. Food is core of cultural identity. Italian food. Mediterranean food is known for it’s healthy benefits Heart healthy ingredients Simple foods Fresh food grown locally Wines without preservatives Cheeses made and sold fresh Herbs and spices for flavor

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Italy

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  1. Italy Regions and Cooking of Italy

  2. Food is core of cultural identity

  3. Italian food • Mediterranean food is known for it’s healthy benefits • Heart healthy ingredients • Simple foods • Fresh food grown locally • Wines without preservatives • Cheeses made and sold fresh • Herbs and spices for flavor • Bay leaf: used to flavor but not eaten • Basil, herb used in Pesto • Oregano, common herb in the Mediterranean and world wide now • Olives, and Olive oils

  4. Northern Italy LiguriaPiemonteLombardiaVenetoFriuli Venezia GiuliaVal d'AostaTrentino Alto Adige

  5. NORTHERN ITALY • Butter primary cooking fat • French influence on foods • Desserts come primarily from this area, candy makers • Risotto, very little pasta • Minestrone soup from farmers “big Soup” • Polenta – where little meat available • Antipasto – trademark • Large number of cheeses

  6. Earthy foods and farm produce PiemonteLombardia Veneto

  7. Le Marche Tuscany Umbria Emilia Romagna Central italy Oils- Used in sweets and instead of butter, Grilled meats, vegetablesProsciutto-tradition

  8. Southern Italy CampagniaSicilyCalabriaPugliaLazioAbbruziMoliseBasilicataSardegna

  9. Southern Italy • Pasta • Sauces based on fish and vegetables • More vineyards but consumes less wine • Frittatas – use leftovers

  10. Cheeses of italy Unique to the regions as the foods

  11. Parmesan - Parmigiano Northern Italy * most popular * matures up to 2 years * curd cut and heated, salted

  12. Mascarpone Lombardy region*Soft, white, cream cheese*Curd cheese*75% fat*Used in desserts

  13. Mozzarella Southern Italy*”Milk of water Buffalos”*best if packaged in it’s own salty water*Introduced from India in 16th Century*Today, made from Cow’s Milk

  14. Pecorino Named for cheese made with sheep’s milk * Sharp flavor * (Rind) straw-white to dark brown color * Interior-while to pale yellow * drum shaped *made between November and late June

  15. romano Oldest Italian Cheese * “Rummaging curd” –special method * 27% fat, 32% water

  16. Pecorino Romano Made in Rome * Grating Cheese * Sheep make milk only 6-7 months

  17. Ricotta Made from cow or sheep milk * Pure white, wet, not sticky

  18. Olive oil Very important to this region

  19. Italian pasta long short Tubular: Ziti, Penne, Rigatoni Shaped: Elbows, Shell, Orecchiette (round hats), Farfalle (bowtie), Fusilli (corkscrew), rotini • Round and Plain: Capellini ,Spaghetti • Flat: Linguine, fettuccini, tagliarelli • Lasagne

  20. Meal patterns • Breakfast • Light, includes tea, coffee, or chocolate with milk, bread and jam • LUNCH • Main meal eaten 1 o’clock • 4 to 5 course meal • appetizer, soup, fish or meat, vegetables, salad, fruit and cheese • SUPPER • Evening • light meal, pasta, fish, stew, rice, frittata or stuffed vegetables

  21. Cultural influences • Greeks – lasagna to southern Italy • Arabs – dried flour into pasta for long trips in the desert – Sicily • China – Marco Polo brought back the idea of spaghetti noodles • America – potatoes, pepper, white kidney beans • Mexico – tomato, first used as a vegetable in salad (small, cherry size), took • 200 years to develop into bigger varieties • Romans: First to introduce ice cream made with snow from the mountains

  22. Italian cooking facts • Each region is diverse making cooking difficult to categorize • Differences result from peasant heritage and geographical differences • Each Village is unique • All use some common ingredients with influences from around the world • All strive to use only the freshest ingredients • Pasta so valuable – 1279 was part of inheritance in an Italian will

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