ingredient
An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial product (business), products contain secret ingredie ...
s,
recipe
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
His ...
Italian diaspora
, image = Map of the Italian Diaspora in the World.svg
, image_caption = Map of the Italian diaspora in the world
, population = worldwide
, popplace = Brazil, Argentina, United States, France, Colombia, Canada, P ...
sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together wi ...
— the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
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. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. The cuisine has influenced several other cuisines around the world, chiefly that of the United States.
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. Italian cuisine is at the origin of a turnover of more than
€
The euro sign () is the currency sign used for the euro, the official currency of the eurozone and unilaterally adopted by Kosovo and Montenegro. The design was presented to the public by the European Commission on 12 December 1996. It consists o ...
200 billion worldwide. The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by
chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitche ...
s, which is why many Italian recipes are suitable for home and daily
cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...
, respecting regional specificities, privileging only raw materials and ingredients from the region of origin of the dish and preserving its seasonality.
The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables.
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
, cold cuts and wine are central to Italian cuisine, and along with
pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...
gastronomic
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastr ...
culture. Desserts have a long tradition of merging local flavours such as citrus fruits,
pistachio
The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.
''Pistacia vera'' is often confused with other sp ...
and
almonds
The almond (''Prunus amygdalus'', Synonym (taxonomy)#Botany, syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of th ...
with sweet cheeses like mascarpone and ricotta or exotic tastes as cocoa, vanilla and cinnamon.
Gelato
Gelato (; ) is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6%–9% butterfat, which is lower than other styles o ...
,
tiramisù
Tiramisu ( it, tiramisù , from , "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured w ...
and
cassata
Cassata or cassata siciliana ( , , ) is a traditional cake from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cass ...
are among the most famous examples of Italian desserts, cakes and patisserie. Italian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under EU law. Italy is the world's largest producer of wine, as well as the country with the widest variety of indigenous grapevine varieties in the world.
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. 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
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
and pasta were made, and there was a variation in cooking techniques and preparation.
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
The Silk Road () was a network of Eurasian trade routes active from the second century BCE until the mid-15th century. Spanning over 6,400 kilometers (4,000 miles), it played a central role in facilitating economic, cultural, political, and reli ...
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
pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...
s. Spaghetti for example is believed to have spread across Africa to Sicily and then on to Naples.
Syracuse
Syracuse may refer to:
Places Italy
*Syracuse, Sicily, or spelled as ''Siracusa''
*Province of Syracuse
United States
*Syracuse, New York
**East Syracuse, New York
**North Syracuse, New York
*Syracuse, Indiana
* Syracuse, Kansas
*Syracuse, Miss ...
in the 4th century BC. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He said that flavours should not be masked by spices,
herb
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
De re coquinaria
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer ...
'' was published in the 1st century AD, it contained 470 recipes calling for heavy use of spices and herbs. The Romans employed Greek bakers to produce
bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
s and imported cheeses from Sicily as the Sicilians had a reputation as the best cheesemakers. The Romans reared goats for butchering, and grew artichokes and
leek
The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Alli ...
s.
Some foods now considered traditional were imported to Italy from foreign countries during the Roman era. This includes the jujube (giuggiole), which is now celebrated as a regional cuisine in
Arquà Petrarca
Arquà Petrarca () is a town and municipality (''comune'') in northeastern Italy, in the Veneto region, in the province of Padua. As of 2007 the estimated population of Arquà Petrarca was 1,835. The town is part of the association of the most bea ...
. The Romans also imported cherries, apricots, and peaches.
spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...
,
almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
sugarcane
Sugarcane or sugar cane is a species of (often hybrid) tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with ...
durum wheat
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a Polyploid, tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although ...
, which is used to make pasta. During the 12th century, a
Norman
Norman or Normans may refer to:
Ethnic and cultural identity
* The Normans, a people partly descended from Norse Vikings who settled in the territory of Normandy in France in the 10th and 11th centuries
** People or things connected with the Norm ...
king surveyed Sicily and saw people making long strings made from
flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
and water called , which eventually became , a term still used for spaghetti in southern Italy. Normans also introduced the
casserole
A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold
History
Baked dishes have existed for thousands of years. Early casserole recipes ...
,
salt cod
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...
(baccalà), and
stockfish
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage lif ...
, all of which remain popular.
Food preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...
was either chemical or physical, as refrigeration did not exist. Meats and fish were
smoked
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked.
In Europe, alder is the tradi ...
, dried, or kept on ice.
Brine
Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for br ...
herring
Herring are forage fish, mostly belonging to the family of Clupeidae.
Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, i ...
Root vegetable
Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl a ...
s were preserved in brine after they had been parboiled. Other means of preservation included oil, vinegar, or immersing meat in congealed, rendered fat. For preserving fruits,
liquor
Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard ...
,
honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
, and sugar were used.
The oldest Italian book on cuisine is the 13th century ''Liber de coquina'' () written in Naples. Dishes include "Roman-style"
cabbage
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...
(), which were "small leaves" prepared in the "Campanian manner", a bean dish from the Marca di Trevisio, a , , dishes similar to dishes the modern day. Two other books from the 14th century include recipes for Roman , Lasagna pie, and call for the use of salt from Sardinia or Chioggia.
In the 15th century,
Maestro Martino
Martino de Rossi (or Martino de Rubeis, called Maestro Martino or Martino from Como), was an Italian 15th-century culinary expert who was unequalled in his field at the time and could be considered the Western world's first celebrity chef. He made ...
was chef to the Patriarch of Aquileia at the Vatican. His ''Libro de arte coquinaria'' () describes a more refined and elegant cuisine. His book contains a recipe for , made by wrapping dough around a thin iron rod to dry in the sun. The macaroni was cooked in capon stock flavoured with saffron, displaying Persian influences. Martino noted the avoidance of excessive spices in favour of fresh herbs. The Roman recipes include (air-dried salami) and cabbage dishes. His Florentine dishes include eggs with , and Genoese recipes such as (sweets), macaroni, squash, mushrooms, and spinach pie with onions.
Martino's text was included in a 1475 book by
Bartolomeo Platina
Bartolomeo Sacchi (; 1421 – 21 September 1481), known as Platina (in Italian ''il Platina'' ) after his birthplace (Piadena), and commonly referred to in English as Bartolomeo Platina, was an Italian Renaissance humanist writer and gastro ...
printed in
Venice
Venice ( ; it, Venezia ; vec, Venesia or ) is a city in northeastern Italy and the capital of the Veneto Regions of Italy, region. It is built on a group of 118 small islands that are separated by canals and linked by over 400 ...
grayling
Grayling or Greyling may refer to:
Animals Fish
* Grayling, generically, any fish of the genus ''Thymallus'' in the family Salmonidae
** European grayling (''Thymallus thymallus''), the European species of the genus ''Thymallus''
** Arctic grayli ...
olive
The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ...
rudd
''Scardinius'' is a genus of ray-finned fish in the family Cyprinidae commonly called rudds. Locally, the name "rudd" without any further qualifiers is also used for individual species, particularly the common rudd (''S. erythrophthalmus''). Th ...
from
Lake Trasimeno
Lake Trasimeno ( , also ; it, Lago Trasimeno ; la, Trasumennus; ett, Tarśmina), also referred to as Trasimene ( ) or Thrasimene in English, is a lake in the province of Perugia, in the Umbria region of Italy on the border with Tuscany. Th ...
,
carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
bass
Bass or Basses may refer to:
Fish
* Bass (fish), various saltwater and freshwater species
Music
* Bass (sound), describing low-frequency sound or one of several instruments in the bass range:
** Bass (instrument), including:
** Acoustic bass gui ...
Rieti
Rieti (; lat, Reate, Sabino: ) is a town and ''comune'' in Lazio, central Italy, with a population of 47,700. It is the administrative seat of the province of Rieti and see of the diocese of Rieti, as well as the modern capital of the Sabina re ...
Cassino
Cassino () is a ''comune'' in the province of Frosinone, Southern Italy, at the southern end of the region of Lazio, the last city of the Latin Valley.
Cassino is located at the foot of Monte Cairo near the confluence of the Gari and Liri rive ...
Lombardy
Lombardy ( it, Lombardia, Lombard language, Lombard: ''Lombardia'' or ''Lumbardia' '') is an administrative regions of Italy, region of Italy that covers ; it is located in the northern-central part of the country and has a population of about 10 ...
and Campania are mentioned as is honey from Sicily and Taranto. Wine from the Ligurian coast, Greco from Tuscany and San Severino, and
Trebbiano
Trebbiano is an Italian wine grape, one of the most widely planted grape varieties in the world. It gives good yields, but tends to yield undistinguished wine. It can be fresh and fruity, but does not keep long. Also known as ugni blanc, it h ...
from Tuscany and Piceno are also mentioned in the book.
Venice
Venice ( ; it, Venezia ; vec, Venesia or ) is a city in northeastern Italy and the capital of the Veneto Regions of Italy, region. It is built on a group of 118 small islands that are separated by canals and linked by over 400 ...
, and
Ferrara
Ferrara (, ; egl, Fràra ) is a city and ''comune'' in Emilia-Romagna, northern Italy, capital of the Province of Ferrara. it had 132,009 inhabitants. It is situated northeast of Bologna, on the Po di Volano, a branch channel of the main stream ...
were central to the cuisine.
Cristoforo di Messisbugo
Cristoforo di Messisbugo or Cristoforo da Messisbugo (15th century – 1548) was a steward of the House of Este in Ferrara and an Italian cook of the Renaissance.
Biography
From 1524 to 1548, di Messisbugo served at the courts of Alfonso I a ...
, steward to Ippolito d'Este, published ''Banchetti Composizioni di Vivande'' () 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.
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. 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
Lent ( la, Quadragesima, 'Fortieth') is a solemn religious observance in the liturgical calendar commemorating the 40 days Jesus spent fasting in the desert and enduring temptation by Satan, according to the Gospels of Matthew, Mark and Luke ...
. These fish recipes are simple, including poaching, broiling,
grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
, 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
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...
(not the current savoury version, as tomatoes had not yet been introduced to Italy). However, such items from the New World as
corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
(maize) and turkey are included. Eventually, through the
Columbian exchange
The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, precious metals, commodities, culture, human populations, technology, diseases, and ideas between the New World (the Americas) in ...
, Italian cuisine would also adopt not just tomatoes as a key flavor, but also beans, pumpkins, zucchini, and peppers, all of which came from the Americas during the last few hundred years.
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'' (), translated into English by Gillian Riley. Originally from
Modena
Modena (, , ; egl, label=Emilian language#Dialects, Modenese, Mòdna ; ett, Mutna; la, Mutina) is a city and ''comune'' (municipality) on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of northern I ...
, Castelvetro moved to England because he was a Protestant. The book lists Italian vegetables and fruits along with their preparation. He featured vegetables as a central part of the meal, not just as accompaniments. Castelvetro favoured simmering vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, lemon juice,
verjus
Verjuice ( ; from Middle French ''vertjus'' 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Mid ...
, or orange juice. He also suggested roasting vegetables wrapped in damp paper over charcoal or embers with a drizzle of olive oil. Castelvetro's book is separated into seasons with hop shoots in the spring and
truffles
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziza ...
in the winter, detailing the use of pigs in the search for truffles.
In 1662, Bartolomeo Stefani, chef to the
Duchy of Mantua
The Duchy of Mantua was a duchy in Lombardy, northern Italy. Its first duke was Federico II Gonzaga, member of the House of Gonzaga that ruled Mantua since 1328. The following year, the Duchy also acquired the March of Montferrat, thanks to ...
, published ''L'Arte di Ben Cucinare'' (). He was the first to offer a section on (). The book described a banquet given by Duke
Charles
Charles is a masculine given name predominantly found in English language, English and French language, French speaking countries. It is from the French form ''Charles'' of the Proto-Germanic, Proto-Germanic name (in runic alphabet) or ''*k ...
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.
Other books from this time, such as ''Galatheo'' () by Giovanni della Casa, tell how () 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.
Modern era
At the beginning of the 18th century, Italian culinary books began to emphasize the regionalism of Italian cuisine rather than French cuisine. Books written then were no longer addressed to professional chefs but to
bourgeois
The bourgeoisie ( , ) is a social class, equivalent to the middle or upper middle class. They are distinguished from, and traditionally contrasted with, the proletariat by their affluence, and their great cultural and financial capital. They ...
housewives. Periodicals in booklet form such as ''La cuoca cremonese'' () in 1794 give a sequence of ingredients according to season along with chapters on meat, fish, and vegetables. As the century progressed these books increased in size, popularity, and frequency.
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.
In 1779, Antonio Nebbia from Macerata in the
Marche
Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...
region, wrote ''Il Cuoco Maceratese'' (). 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'' () gave particular emphasis to (). "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 alli pomidoro'' () in Corrado's book is a dish similar to today's Tuscan ''
pappa al pomodoro
(; translating to "tomato mush") is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served h ...
''. Corrado's 1798 edition introduced a "Treatise on the Potato" after the French
Antoine-Augustin Parmentier
Antoine-Augustin Parmentier (, , ; 12 August 1737 – 13 December 1813) was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe. His many other contribu ...
's successful promotion of the tuber. In 1790, Francesco Leonardi in his book ''L'Apicio moderno'' () sketches a history of the Italian cuisine from the Roman Age and gives the first recipe of a tomato-based sauce.
In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel II of Italy, wrote ''Trattato di cucina, Pasticceria moderna, Credenza e relativa Confettureria'' () with recipes "suitable for a modest household". Many of his recipes are for regional dishes from Turin including 12 for potatoes such as . In 1829, ''Il Nuovo Cuoco Milanese Economico'' () by Giovanni Felice Luraschi featured Milanese dishes such as kidney with anchovies and lemon and ''
gnocchi alla Romana
Gnocchi alla romana are a typical dish of Roman cuisine.
They are prepared with gnocchi made of semolina, whole milk, butter and parmesan cheese, seasoned with a sauce and pepper. They are baked in the oven after being sprinkled with parmesan ...
''. Gian Battista and Giovanni Ratto's ''La Cucina Genovese'' () in 1871 addressed the cuisine of Liguria. This book contained the first recipe for '' pesto''. ''La Cucina Teorico-Pratica'' () written by Ippolito Cavalcanti described the first recipe for pasta with tomatoes.
''La scienza in cucina e l'arte di mangiare bene'' (), by
Pellegrino Artusi
Pellegrino Artusi (; Forlimpopoli, near Forlì, August 4, 1820 – Florence, March 30, 1911) was an Italian businessman and writer, best known as the author of the 1891 cookbook '' La scienza in cucina e l'arte di mangiar bene'' ("Science in ...
, 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
Romagna ( rgn, Rumâgna) is an Italian historical region that approximately corresponds to the south-eastern portion of present-day Emilia-Romagna, North Italy. Traditionally, it is limited by the Apennines to the south-west, the Adriatic to t ...
Italian diaspora
, image = Map of the Italian Diaspora in the World.svg
, image_caption = Map of the Italian diaspora in the world
, population = worldwide
, popplace = Brazil, Argentina, United States, France, Colombia, Canada, P ...
, and with it started the spread of Italian cuisine in the world.
Prodotto agroalimentare tradizionale
''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry of ...
Denominazione comunale d'origine The ''Denominazione comunale d'origine (De.CO)'', or ''Denominazione comunale (De.Co.)'', is an Italian recognition established and granted by the municipal administration in order to protect and enhance a typical product, a traditional recipe, an ...
'' (De.C.O.). In the
oenological
Oenology (also enology; ) is the science and study of wine and winemaking. Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. The English word oenology derives from the Greek word ' ...
Protected designation of origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...
(PDO) and Protected Geographical Indications (PGI) have also been established in olive growing. Some of these are new introductions: The kiwi fruit was introduced from New Zealand to Italy in the 1970s, and three decades later, the Province of Latina was designated the "Land of the Kiwi" and given protected status as a regional delicacy.
Italian cuisine is one of the most popular and copied culture around the world. The lack or total unavailability of some of its most characteristic ingredients outside of Italy, leads to the complete de-naturalization of Italian ingredients, and above all else leads to falsifications (or food fraud). This phenomenon, widespread in all continents, is better known as ''
Italian Sounding
Italian Sounding is the marketing phenomenon consisting of words and images, colour combinations (the Italian tricolour), and geographical references for brands that are evocative of Italy to promote and market agri-food products that have ...
'', consisting in the use of Italian words as well as images, colour combinations (the
Italian tricolour
The national flag of Italy ( it, Bandiera d'Italia, ), often referred to in Italian as ''il Tricolore'' ( en, the Tricolour, ) is a tricolour featuring three equally sized vertical pales of green, white and red, national colours of Italy, with ...
), geographical references, and brands evocative of Italy to promote and market agri-food products which in reality have nothing to do with Italian cuisine. Italian Sounding invests in almost every sector of Italian food, from the most famous Italian cheeses, to cured meats, a variety of pastas, regional breads, extra virgin olive oils, and wines. Counterfeit products violate registered trademarks or other distinctive signs protected by law such as the designations of origin (DOC, PDO, DOCG, PGI, TSG, IGT). Therefore the counterfeiting is legally punishable. However, Italian Sounding cannot be classified as illegal from a strictly legal standpoint, but they still represent "a huge damage to the
Italian economy
The economy of Italy is a highly developed social market economy. It is the third-largest national economy in the European Union, the 10th-largest in the world by nominal GDP, and the 12th-largest by GDP (PPP). Italy is a founding member of t ...
and to the potential resources of Made in Italy". Two out of three Italian agri-food products sold worldwide are not made in Italy. The Italian Sounding phenomenon is estimated to generate
€
The euro sign () is the currency sign used for the euro, the official currency of the eurozone and unilaterally adopted by Kosovo and Montenegro. The design was presented to the public by the European Commission on 12 December 1996. It consists o ...
55 billion worldwide annually.
Following the spread of ''
fast food
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredien ...
'', also in Italy, imported from Anglo-Saxon countries and in particular from the United States in 1986, in Bra, Piedmont, the '' Slow Food'' cultural and gastronomic movement was founded, then converted into an institution with the aim of protecting culinary specificities and to safeguard various regional products of Italian cuisine under the control of the Slow Food Presidia. ''Slow Food'' also focuses on food quality, rather than quantity. It speaks out against overproduction and food waste, and sees globalization as a process in which small and local farmers and food producers should be simultaneously protected from and included in the global
food system
The term food system describes the interconnected systems and processes that influence nutrition
Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients ...
.
The Italian chef
Gualtiero Marchesi
Gualtiero Marchesi (; 19 March 1930 – 26 December 2017) was an Italian chef, unanimously considered the founder of the new Italian cuisine and, in the opinion of many, the most famous Italian chef in the world and the one who has contributed mo ...
(1930–2017) is unanimously considered the founder of the new Italian cuisine and, in the opinion of many, the most famous Italian chef in the world. He has contributed most 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''. Italian ''nouvelle cuisine'' is characterized by lighter, more delicate dishes and an increased emphasis on presentation, and it designed for the most expensive restaurants. 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.
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 ''
baccalà
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...
''), potatoes, rice, corn (maize), sausages, pork, and different types of cheese are the most common ingredients. Pasta dishes with tomato are common throughout Italy. Italians use ingredients that are fresh and subtly seasoned and spiced.
In northern Italy there are many kinds of
stuffed pasta
Filled pasta or stuffed pasta refers to a dumpling with a flour, especially pasta, wrapper or skin, usually sealed, surrounding a variety of fillings. Such pasta is especially common in non-tropical regions of Eurasia. Examples of filled past ...
, although and are equally popular if not more so. Ligurian ingredients include several types of fish and seafood dishes. Basil (found in '' pesto''), nuts, and olive oil are very common. In Emilia-Romagna, common ingredients include ham ('' prosciutto''), sausage ('' cotechino''), different sorts of '' salami'', truffles, '' grana'', '' Parmigiano-Reggiano'', tomatoes (Bolognese sauce or ''ragù'') and ''aceto balsamico''.
Traditional central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and ''pecorino''. In Tuscany, pasta (especially ''pappardelle'') is traditionally served with meat sauce (including game meat). In southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
Many cheeses and dairy products are made in Italy. There are more than 600 distinct types throughout the country, of which 490 are protected and marked as PDO (
Protected designation of origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...
), PGI (Protected Geographical Indication) and PAT (
Prodotto agroalimentare tradizionale
''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry of ...
).
Olive oil is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces, replaced only in some recipes and in some geographical areas by butter or lard. Italy is the largest consumer of olive oil, with 30% of the world total; it also has the largest range of List of olive cultivars, olive cultivars in existence and is the second largest producer and exporter in the world. Bread has always been, as it has for other Mediterranean countries, a fundamental food in Italian cuisine. There are numerous regional types of bread.
Italian cuisine has a great variety of sausages and cured meats, many of which are protected and marked as PDO and PGI, and make up 34% of the total of sausages and cured meats consumed in Europe, while others are marked as PAT.
Meat, especially beef, pork and poultry, is very present in Italian cuisine, in a very wide range of preparations and recipes. 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.
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 crustaceans, molluscs and other seafood, enjoy a prominent place in Italian cuisine, as in general in the Mediterranean cuisine. Fish is the second course in meals and is also an ingredient in the preparation of seasonings for types of pasta. It is also widely used in appetizers.
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. Most pastas may be distinguished by the shapes for which they are named—''penne'', ''maccheroni'', ''spaghetti'', ''linguine'', ''fusilli'', ''lasagne'', and many more varieties that are filled with other ingredients like ''ravioli'' and '' tortellini''.
The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are List of pasta, hundreds of different shapes of pasta with at least locally recognized names. Examples include ''spaghetti'' (thin rods), ''rigatoni'' (tubes or cylinders), ''fusilli'' (swirls), and ''lasagne'' (sheets). Dumplings, like '' gnocchi'' (made with potatoes or pumpkin) and noodles like ''spätzle'', are sometimes considered pasta.
Pasta is divided into two broad categories: dry pasta (100%
durum wheat
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a Polyploid, tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although ...
flour mixed with water) and fresh pasta (also with soft wheat flour and almost always mixed with eggs). Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from
durum wheat
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a Polyploid, tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although ...
flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety.
Durum flour and durum semolina have a yellow tinge in colour. Italian pasta is traditionally cooked (English: ''firm to the bite'', meaning not too soft). There are many types of wheat flour with varying gluten and protein levels depending on the variety of grain used.
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. Fresh pasta may include eggs (, "egg pasta").
Both dry and fresh pasta are used to prepare the dish, in three different ways:
* : pasta is cooked and then served with a sauce or other condiment;
* ''minestrone'': pasta is cooked and served in meat or vegetable broth (), even together with chopped vegetables ();
* ''pasta al forno'': the pasta is first cooked and seasoned, and then passed back to the oven.
Pizza, consisting of a usually round, flat base of Leavening agent, leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as anchovies, mushrooms, onions, olives, meats, and more), which is then baked at a high temperature, traditionally in a wood-fired oven, is the best known and most consumed Italian food in the world.
In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish, and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage. Up to 20% of the flour in the traditional pizza crust can be strong Manitoba flour, which was introduced to Italy from Canadaƒ as part of the Marshall Plan after World War II. In Italy it is consumed as a single dish () or as a snack, even on the go (''pizza al taglio''). In the various regions, dishes similar to pizza are the various types of ''focaccia'', such as ''piadina'', ''crescia'' or ''sfincione''.
Regional cuisines
Each area List of Italian dishes, has its own specialties, primarily at a Regions of Italy, regional level, but also at the provincial level. The differences can come from a bordering country (such as France, Austria or Slovenia), whether a region is close to the sea or the mountains, and economics. Italian cuisine is also seasonal with priority placed on the use of fresh produce.
Abruzzo and Molise
Pasta, meat, and vegetables are central to the cuisine of Abruzzo and Molise. Chili peppers (''peperoncini'') are typical of Abruzzo, where they are called ("little devils") for their spicy heat. Due to the long history of shepherding in Abruzzo and Molise, Lamb and mutton, lamb dishes are common. Lamb meat is often paired with pasta. Edible mushroom, Mushrooms (usually wild mushrooms), rosemary, and garlic are also extensively used in Abruzzese cuisine.
Best-known is the extra virgin olive oil produced in the local farms on the hills of the region, marked by the quality level Geographical indications and traditional specialities in the European Union, DOP and considered one of the best in the country. Renowned wines like Montepulciano d'Abruzzo, Montepulciano Denominazione di origine controllata, DOCG and Trebbiano d'Abruzzo Denominazione di origine controllata, DOC are considered amongst the world's finest wines. In 2012, a bottle of Trebbiano d'Abruzzo Colline Teramane ranked #1 in the top 50 Italian wine award. ''Centerbe'' ("Hundred Herbs") is a strong (72% alcohol), spicy herbal liqueur drunk by the locals. Another liqueur is , a soft distillate of gentian roots.
The best-known dish from Abruzzo is ''arrosticini'', little pieces of castrated lamb on a wooden stick and cooked on coals. The '':it:chitarra (gastronomia), chitarra'' (literally "guitar") is a fine stringed tool that pasta dough is pressed through for cutting. In the province of Teramo, famous local dishes include the soup (made with legumes, vegetables, and pork meat), the ''timballo'' (pasta sheets filled with meat, vegetables or rice), and the '':it:mazzarelle, 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.
Also seafood is part important of cuisine of Abruzzo with fish products are ''Brudet, Brodetti'', ''Scapece alla vastese'', ''Baccalà all'abruzzese'', ''Mussels with saffron'' classic cooked mussels prepared with parsley, onion, bay leaf, white wine, olive oil and seasoned with Saffron of l'Aquila sauce and ''Coregone di Campotosto'', typical lake fish.
The most famous dish of Molise is ''cavatelli'', a long shaped, handmade -type pasta made of flour, semolina, and water, often served with meat sauce, broccoli, or mushrooms. Pizzelle cookies 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'' cheese). 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. The region is known for pasta made from durum wheat and traditional pasta dishes featuring ''orecchiette''-style pasta, often served with tomato sauce, potatoes, mussels, or Rapini, broccoli rabe. Pasta with cherry tomatoes and arugula is also popular.
Regional desserts include ''zeppole'', doughnuts usually topped with powdered sugar and filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. For Christmas, Apulians make a very traditional rose-shaped pastry called . These are fried or baked and dipped in , which is either a wine or fig juice reduction.
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". The region produces cheeses like ''Pecorino di Filiano'', , ''Pallone di Gravina'', and ''Paddraccio'' and olive oils like the Vulture. The ''peperone crusco'', (or ''crusco pepper'') is a staple of the local cuisine, defined as the "red gold of Basilicata". It is consumed as a snack or as a main ingredient for several regional recipes.
Among the traditional dishes are ''pasta con i peperoni cruschi'', pasta served with dried crunchy pepper and bread crumbs; , also known as (brigand's dish), pasta prepared with chick peas and peeled tomatoes; ''tumact me tulez'', tagliatelle-dish of Arbëreshe culture; ''rafanata'', a type of omelet with horseradish; , a vegetable stew with artichokes, potatoes, broad beans, and ''pancetta''; and the ''baccalà alla lucana'', one of the few recipes made with fish. Desserts include ''taralli dolci'', made with sugar glaze and scented with anise and , fried pastries filled with a cream of chestnuts and chocolate.
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.
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 (region), Vulture area.
Calabria
In Calabria, a history of French rule under the House of Valois-Anjou, House of Anjou and Napoleon, along with Spanish influences, affected the language and culinary skills as seen in the naming of foods such as cake, , from the French ''gateau''. Seafood includes swordfish, shrimp, lobster, sea urchin, and squid. Macaroni-type pasta is widely used in regional dishes, often served with goat, beef, or pork sauce and salty '' ricotta''.
Main courses include ''frìttuli'' (prepared by boiling pork rind, meat, and trimmings in pork fat), different varieties of spicy sausages (like '''Nduja'' and ''Capicola''), goat, and land snails. Melon and watermelon are traditionally served in a chilled fruit salad or wrapped in ham. Calabrian wines include Greco di Bianco, Bivongi, Cirò, Dominici, Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavigna, and Verbicaro.
Calabrese pizza has a Neapolitan-based structure with fresh tomato sauce and a cheese base, but is unique because of its spicy flavor. Some of the ingredients included in a Calabrese pizza are thinly sliced hot ''soppressata'', hot capicola, hot peppers, and fresh mozzarella.
Campania
Campania extensively produces tomatoes, peppers, Scallion, spring onions, potatoes, artichokes, fennel, lemons, and oranges which all take on the flavor of volcanic soil. The Gulf of Naples offers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams, and shellfish.
''Spaghetti alla puttanesca'' is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers, and garlic. The region is well-known for its ''mozzarella'' production (especially from the milk of Domestic buffalo, water buffalo) that is used in a variety of dishes, including ''parmigiana'' (shallow fried eggplant slices layered with cheese and tomato sauce, then baked). Desserts include ''struffoli'' (deep fried balls of dough), '' ricotta''-based ''pastiera'' and ''sfogliatelle'', and rum-dipped ''babà''.
Originating in Naples, Neapolitan cuisine,
pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...
has become popular worldwide. "American Pie," ''American Heritage'', April/May 2006. Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually ''mozzarella cheese, 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 Kingdom of Two Sicilies, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, like ''timballo'' and ''Sartù di riso'', pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain inexpensive but nutritionally healthy ingredients, like pasta with beans and other pasta dishes with vegetables.
Famous regional wines are Aglianico (Taurasi DOCG, Taurasi), Fiano (grape), Fiano, Falanghina, and Greco (grape), Greco di Tufo.
Emilia-Romagna
Emilia-Romagna is especially known for its egg and filled pasta made with soft wheat flour. The
Romagna
Romagna ( rgn, Rumâgna) is an Italian historical region that approximately corresponds to the south-eastern portion of present-day Emilia-Romagna, North Italy. Traditionally, it is limited by the Apennines to the south-west, the Adriatic to t ...
subregion is renowned for pasta dishes like ''Cappelletti (pasta), cappelletti'', ''garganelli'', ''strozzapreti'', , and as well as cheeses such as ''squacquerone'', ''piadina'' snacks are also a specialty of the subregion.
Bologna and
Modena
Modena (, , ; egl, label=Emilian language#Dialects, Modenese, Mòdna ; ett, Mutna; la, Mutina) is a city and ''comune'' (municipality) on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of northern I ...
are notable for pasta dishes like '' tortellini'', ''tortelloni'', ''lasagne verdi, lasagne'', gramigna, and ''tagliatelle'' which are found also in many other parts of the region in different declinations, while
Ferrara
Ferrara (, ; egl, Fràra ) is a city and ''comune'' in Emilia-Romagna, northern Italy, capital of the Province of Ferrara. it had 132,009 inhabitants. It is situated northeast of Bologna, on the Po di Volano, a branch channel of the main stream ...
is known for , pumpkin-filled dumplings, and Piacenza for ''Pisarei e faśö'', wheat '' gnocchi'' with beans and lard. The celebrated balsamic vinegar is made only in the Emilian cities of
Modena
Modena (, , ; egl, label=Emilian language#Dialects, Modenese, Mòdna ; ett, Mutna; la, Mutina) is a city and ''comune'' (municipality) on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of northern I ...
and Reggio Emilia, following legally binding traditional procedures.
In the Emilia (region of Italy), Emilia subregion, except Piacenza which is heavily influenced by the cuisines of
Lombardy
Lombardy ( it, Lombardia, Lombard language, Lombard: ''Lombardia'' or ''Lumbardia' '') is an administrative regions of Italy, region of Italy that covers ; it is located in the northern-central part of the country and has a population of about 10 ...
, rice is eaten to a lesser extent than the rest of northern Italy. ''Polenta'', a maize-based side dish, is common in both Emilia and Romagna.
Parmigiano Reggiano cheese is produced in Reggio Emilia (and it was invented in Bibbiano, a little town near Reggio Emilia; this city is also known for , a kind of egg and vegetables quiche). Grana Padano cheese is produced in Piacenza.
Although the Adriatic coast is a major fishing area (well known for its eels and clams harvested in the Valli di Comacchio, Comacchio lagoon), the region is more famous for its meat products, especially pork-based, that include cold cuts such as Parma's '' prosciutto'', ''culatello'', and ''Salame Felino''; Piacenza's ''pancetta'', ''capicola, coppa'', and salami; Bologna's ''mortadella'' and ; ''zampone'', ''cotechino'', and ''cappello del prete''; and
Ferrara
Ferrara (, ; egl, Fràra ) is a city and ''comune'' in Emilia-Romagna, northern Italy, capital of the Province of Ferrara. it had 132,009 inhabitants. It is situated northeast of Bologna, on the Po di Volano, a branch channel of the main stream ...
's ''salama da sugo''. Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts include ''zuppa inglese'' (custard-based dessert made with sponge cake and Alchermes liqueur), ''panpepato'' (Christmas cake made with pepper, chocolate, spices, and almonds), (butter and chocolate cake) and (rice and milk cake).
Friuli-Venezia Giulia
Friuli-Venezia Giulia conserved, in its cuisine, the historical links with Austria-Hungary. Province of Udine, Udine and Province of Pordenone, Pordenone, in the western part of Friuli, are known for their traditional San Daniele del Friuli ham, ''Montasio'' cheese, and ''Frico'' cheese dish. Other typical dishes are ''pitina'' (meatballs made of smoked meats), game, and various types of '' gnocchi'' and ''polenta''.
The majority of the eastern regional dishes are heavily influenced by Austrian, Hungarian, Slovene and Croatian cuisines. Typical dishes include brovada, Istrian stew (soup of beans, sauerkraut, potatoes, bacon, and spare ribs), Vienna sausages, ''goulash'', ''ćevapi'', apple strudel, ''gugelhupf''. Pork can be spicy and is often prepared over an open hearth called a . Collio Goriziano, Friuli Isonzo, Colli Orientali del Friuli, and Ramandolo are well-known ''denominazione di origine controllata'' regional wines.
But the seafood from the Adriatic is also used in this area. While the tuna fishing has declined, the pilchards from the Gulf of Trieste off Barcola (in the local dialect: "") are a special and sought-after delicacy.
Liguria
Liguria is known for herbs and vegetables (as well as seafood) in its cuisine. Umami, Savory pies are popular, mixing greens and artichokes along with cheeses, milk curds, and eggs. Onions and olive oil are used. Due to a lack of land suitable for wheat, the Ligurians use chickpeas in ''farinata'' and polenta-like ''panissa''. The former is served plain or topped with onions, artichokes, sausage, cheese or young anchovies. Farinata is typically cooked in a wood-fired oven, similar to southern pizzas. Furthermore, fresh fish features heavily in Ligurian cuisine. , or salted cod, features prominently as a source of protein in coastal regions. It is traditionally prepared in a soup.
Hilly districts use chestnuts as a source of carbohydrates. Ligurian pastas include ''corzetti'', typically stamped with traditional designs, from the Val Polcevera, Polcevera valley; ''pansoti'', a triangular shaped ravioli filled with vegetables; , pasta ribbons made with a small amount of egg and served with artichoke sauce or '' pesto'' sauce; ''trenette'', made from whole wheat flour cut into long strips and served with ; boiled beans and potatoes; and ''trofie'', a Ligurian '' gnocchi'' made from wheat flour and boiled potatoes, made into a spiral shape and often tossed in . Many Ligurians emigrated to Argentina in the late 19th and early 20th centuries, influencing the cuisine of the country (which was otherwise dominated by meat and dairy products that the narrow Ligurian hinterland would have not allowed). , sauce made from basil and other herbs, is uniquely Ligurian, and features prominently among Ligurian pastas.
Lazio
It features fresh, seasonal and simply-prepared ingredients from Roman Campagna. These include peas, globe artichokes and Vicia faba, fava beans, shellfish, milk-fed lamb and goat, and cheeses such as ''Pecorino Romano'' and '' ricotta''. Olive oil is used mostly to dress raw vegetables, while ''strutto'' (pork lard) and fat from '' prosciutto'' are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, '' gnocchi'' is eaten on Thursdays, ''
baccalà
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...
'' (salted cod) on Fridays, and ''trippa'' on Saturdays.
Pasta dishes based on the use of ''guanciale'' (unsmoked bacon prepared with pig's jowl or cheeks) are often found in Lazio, such as pasta carbonara, ''alla carbonara'' and pasta ''Sugo all'amatriciana, all'amatriciana''. Another pasta dish of the region is ''arrabbiata'', with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes like the entrail-based ''rigatoni'' with ''rigatoni con la Pajata, pajata'' sauce and ''coda alla vaccinara''.
Iconic of Lazio is cheese made from ewes' milk (''Pecorino Romano''), ''porchetta'' (savory, fatty, and moist boneless pork roast) and Frascati DOC, Frascati white wine. The influence of the ancient Jewish community can be noticed in the Roman cuisine's traditional ''carciofi alla giudia''.
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.
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.
Rice dishes are very popular in this region, often found in soups as well as . The best-known version is ''risotto alla milanese'', flavoured with saffron. Due to its characteristic yellow color, it is often called . The dish is sometimes served with ''ossobuco'' (cross-cut veal shanks braised with vegetables, white wine and broth).
Other regional specialties include ''cotoletta alla milanese'' (a fried breaded cutlet of veal similar to Wiener schnitzel, but cooked "bone-in"), ''cassoeula'' (a typically winter dish prepared with cabbage and pork), ''Mostarda'' (rich condiment made with candied fruit and a mustard flavoured syrup), Valtellina's ''bresaola'' (air-dried salted beef), ''pizzoccheri'' (a flat ribbon pasta made with 80% buckwheat flour and 20% wheat flour cooked along with greens, cubed potatoes, and layered with pieces of ''Valtellina Casera'' cheese), ''casoncelli'' (a kind of stuffed pasta, usually garnished with melted butter and sage, typical of Bergamo) and ''tortelli di zucca'' (a type of ''ravioli'' with pumpkin filling, usually garnished with melted butter and sage or tomato).
Regional cheeses include ''Grana Padano'', ''Gorgonzola cheese, Gorgonzola'', ''Crescenza'', ''Robiola'', and ''Taleggio (cheese), Taleggio'' (the Po Valley, plains of central and southern Lombardy allow intensive cattle farming). ''Polenta'' is common across the region. Regional desserts include the famous ''panettone'' (soft sweet bread with Raisin, raisins and Candied fruit, candied citron and orange chunks).
Marche
On the coast of
Marche
Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...
, 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.
Ascoli, Marche's southernmost province, is well known for ''olive ascolane'', (stoned olives stuffed with several minced meats, egg, and Parmesan, then fried). Another well-known Marche product are the , 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 Geographical indications and traditional specialities in the European Union, protected geographical status and wines under Denominazione di origine controllata, 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.Davide Paolini, ''Prodotti Tipici D'Italia'', Garzanti.
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.
Castelmagno (cheese), Castelmagno is a prized cheese of the region. Piedmont is also famous for the quality of its Carrù beef (particularly , "fat ox"), hence the tradition of eating raw meat seasoned with garlic oil, lemon, and salt; ''carpaccio''; , wine stew made from marinated beef; and boiled beef served with various sauces.
The food most typical of the Piedmont tradition are ''agnolotti'' (pasta folded over with roast beef and vegetable stuffing), (a typical dish of Novara, a kind of '' risotto'' with Arborio rice or ''Maratelli'' rice, the typical kind of Saluggia beans, onion, Barbera wine, lard, salami, season vegetables, salt and pepper), ''taglierini'' (thinner version of tagliatelle), ''bagna cauda'' (sauce of garlic, anchovies, olive oil, and butter), and ''bicerin'' (hot drink made of coffee, chocolate, and whole milk). Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella, ''gianduiotto'', and ''marron glacé'' that are famous worldwide.
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 Myrtus#Culinary, 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. ''Malloreddus'' is a typical pasta of the region.
Also baked are bread, bread, , a highly decorative bread, and bread, made with flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic, and a strong cheese. Rock lobster, scampi, squid, tuna, and sardines are the predominant seafoods.
''Casu marzu'' is a sheep's cheese produced in Sardinia, but is of questionable legality due to hygiene concerns.
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.
The ancient Romans introduced lavish dishes based on goose. The Byzantine Greeks, 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.
Much of the island's cuisine encourages the use of fresh vegetables such as eggplant, Bell pepper, peppers, and tomatoes, as well as fish such as tuna, sea bream, European seabass, sea bass, swordfish and cuttlefish. In Trapani, in the extreme western corner of the island, North African cuisine, North African influences are clear in the use of various ''couscous'' based dishes, usually combined with fish. Mint is used extensively in cooking unlike the rest of Italy.
Traditional specialties from Sicily include ''arancini'' (a form of deep-fried rice croquettes), pasta ''Pasta alla Norma, alla Norma'', ''caponata'', ''pani ca meusa'', and a host of desserts and sweets such as ''cannoli'', ''granita'', and ''
cassata
Cassata or cassata siciliana ( , , ) is a traditional cake from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cass ...
''.
Typical of Sicily is Marsala DOC, Marsala, a red, fortified wine similar to Port wine, Port and largely exported.
Trentino-Alto Adige
The cuisine of South Tyrol – the northern half of the Trentino-Alto Adige region – combines culinary influences from Italy and the Mediterranean with a strong Alps, alpine regional and Austrian influence. Before the Council of Trent in the middle of the 16th century, the region was known for the simplicity of its peasant cuisine. When the prelates of the Catholic Church established there, they brought the art of fine cooking with them. Later, also influences from Republic of Venice, Venice and the Austrian Habsburg monarchy, Habsburg Empire came in.
The most renowned local product is traditional ''speck'' juniper-flavoured ham which, as ''Speck Alto Adige PGI, Speck Alto Adige'', is regulated by the European Union under the protected geographical indication, PGI status. ''Goulash'', ''knödel'', apple strudel, ''kaiserschmarrn'', ''Berliner (doughnut), krapfen'', ''rösti'', ''spätzle'', and rye bread are regular dishes, along with potatoes, dumpling, homemade ''sauerkraut'', and lard. Since the 20th century the cuisine has come under the influence of other Italian regions, so that various
pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...
and pasta dishes have now become staples. This fusion has led to the creation of dishes such as pasta with speck cream sauce and baked apple rings. The territory of Bolzano is also reputed for its Müller-Thurgau white wines.
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 Lake Maggiore, 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), ''Semmelknödel, canederli'' (bread dumplings), ''Strozzapreti#Trentino_Strozzapreti, 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 Tuscany, Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms, and fresh fruit are used. A good example of typical Tuscan food is ''ribollita'', a notable soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. was originally made by reheating (i.e. reboiling) the leftover ''minestrone'' or vegetable soup from the previous day. There are many variations but the main ingredients always include leftover bread, cannellini beans, and inexpensive vegetables such as carrot, cabbage, beans, Chard, silverbeet, ''cavolo nero'' (Tuscan kale), onion, and olive oil.
A regional Tuscan pasta known as ''pici'' resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. White truffles from San Miniato appear in October and November. High-quality beef, used for the traditional Florentine steak, come from the ''Chianina'' cattle breed of the Chiana Valley and the Maremmana from Maremma.
Pork is also produced. The region is well-known also for its rich Game (food), game, especially wild boar, European hare, hare, fallow deer, roe deer, and pheasant that often are used to prepare ''pappardelle'' dishes.
Regional desserts include ''cantucci'' (oblong-shaped almond biscuits), ''castagnaccio'' (a chestnut flour cake), ' (a sweet bread containing raisins and rosemary), ''panforte'' (prepared with honey, fruits, and nuts), ''ricciarelli'' (biscuits made using an almond base with sugar, honey, and egg white), ''neccio, necci'' (galettes made with chestnut flour) and ''cavallucci'' (cookies made with almonds, candied fruits, coriander, flour, and honey).
Well-known regional wines include Brunello di Montalcino, Carmignano DOCG, Carmignano, Chianti, Morellino di Scansano, Parrina, Sassicaia, and Vernaccia di San Gimignano.
Umbria
Many Umbrian dishes are prepared by boiling or roasting with local olive oil and herbs. Vegetable dishes are popular in the spring and summer, while fall and winter sees meat from hunting and black truffles from Norcia. Meat dishes include the traditional wild boar sausages, pheasants, geese, pigeons, frogs, and snails.
Castelluccio (Norcia), Castelluccio is known for its lentils. Spoleto and Monteleone are known for spelt. Freshwater fish include South_European_nase, lasca, trout, freshwater perch,
grayling
Grayling or Greyling may refer to:
Animals Fish
* Grayling, generically, any fish of the genus ''Thymallus'' in the family Salmonidae
** European grayling (''Thymallus thymallus''), the European species of the genus ''Thymallus''
** Arctic grayli ...
, eel, barbel (fish), barbel, Whitefish (fisheries term), whitefish, and tench. Orvieto DOC, Orvieto and Sagrantino di Montefalco are important regional wines.
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.
Typical regional products include ''Fontina'' cheese, Vallée d'Aoste Lard d'Arnad, red wines and ''Génépi'' Artemisia-based liqueur.
Veneto
Venice
Venice ( ; it, Venezia ; vec, Venesia or ) is a city in northeastern Italy and the capital of the Veneto Regions of Italy, region. It is built on a group of 118 small islands that are separated by canals and linked by over 400 ...
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. can be served with various cheese, stockfish, or meat dishes. Some polenta dishes include Boletus edulis, porcini, rapini, or other vegetables or meats, such as small songbirds in the case of the Veneto, Venetian and Lombardy, Lombard dish , or sausages. In some areas of Veneto it can be also made of a particular variety of cornmeal, named , so that the colour of polenta is white and not yellow (the so-called ).
Beans, peas, and other legumes are seen in these areas with ''pasta e fagioli'' (beans and pasta) and ''risi e bisi'' (rice and peas). Venice features heavy dishes using exotic spices and sauces. Ingredients such as
stockfish
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage lif ...
or simple marinated Anchovy (food), anchovies are found here as well.
Less fish and more meat is eaten away from the coast. Other typical products are sausages such as ''Sopressa, Sopressa Vicentina'', garlic salami, Piave cheese, and Asiago cheese. High quality vegetables are prized, such as red ''radicchio'' from Treviso and white asparagus from Bassano del Grappa. Perhaps the most popular dish of
Venice
Venice ( ; it, Venezia ; vec, Venesia or ) is a city in northeastern Italy and the capital of the Veneto Regions of Italy, region. It is built on a group of 118 small islands that are separated by canals and linked by over 400 ...
is ''liver and onions, fegato alla veneziana'', thinly-sliced veal liver sautéed with onions.
Squid and cuttlefish are common ingredients, as is squid ink, called . Regional desserts include ''tiramisu'' (made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and '' mascarpone'', and flavoured with liquor and Cocoa bean, cocoa), ''baicoli'' (biscuits made with butter and vanilla), and nougat.
The most celebrated Venetian wines include Bardolino, Prosecco, Soave (wine), Soave, Amarone, and Valpolicella Denominazione di origine controllata, DOC wines.
Meal structure
Italian meal structure is typical of the Mediterranean Basin, European Mediterranean region and differs from North, Central, and Eastern European meal structure, though it still often consists of breakfast (), lunch (), and supper (). However, much less emphasis is placed on breakfast, and breakfast itself is often skipped or involves lighter meal portions than are seen in non-Mediterranean Western countries. Late-morning and mid-afternoon snacks, called ''merenda'' (plural ), are also often included in this meal structure.
Traditional meals in Italy typically contained four or five courses. 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.
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. The (first course) is usually a filling dish such as or pasta, with sauces made from meat, vegetables, or seafood. Whole pieces of meat such as sausages, meatballs, and poultry are eaten in the (second course). Italian cuisine has some single-course meals () combining starches and proteins.
Food establishments
Each type of establishment has a defined role and traditionally sticks to it.
File:Castello Roganzuolo - Vecchia osteria di via Gardin.jpg, The garden at an ''osteria'' in Castello Roganzuolo, Veneto, Italy
File:Old Pizzeria - Napoli.jpg, A in Naples, Italy circa 1910
File:Al Borgat 1.jpg, Interior of a ''trattoria'' in Tolmezzo, Friuli, Italy
File:Agriturismo Casa di Bacco (Montepulciano) 06.jpg, An ''agriturismo'' in Montepulciano, Tuscany, Italy
Drinks
Coffee
Italian style coffee (), also known as '' espresso'', is made from a blend of coffee beans. beans are roasted medium to medium dark in the north, and darker as one moves south.
A common misconception is that 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 and forced at high pressure through a few grams of finely ground coffee in 25–30 seconds, resulting in about 25 millilitres (0.85 Fluid ounce, fl oz, two tablespoons) of liquid.
Home coffee makers are simpler but work under the same principle. Neapolitan flip coffee pot, ''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 pot, ''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.
is usually served in a demitasse cup. ''Caffè macchiato'' is topped with a bit of steamed milk or foam; ''ristretto'' is made with less water, and is stronger; ''cappuccino'' is mixed or topped with steamed, mostly frothy, milk. It is generally considered a morning beverage, and usually is not taken after a meal; ''caffelatte'' is equal parts and steamed milk, similar to ''café au lait'', and is typically served in a large cup. ''Latte macchiato'' (spotted milk) is a glass of warm milk with a bit of coffee and ''caffè corretto'' is "corrected" with a few drops of an alcoholic beverage such as ''grappa'' or brandy.
The ''bicerin'' is also an Italian coffee, from Turin. It is a mixture of ''cappuccino'' and traditional hot chocolate, as it consists of a mix of coffee and drinking chocolate, and with a small addition of milk. It is quite thick and often whipped cream/foam with chocolate powder and sugar is added on top.
Alcoholic beverages
Wine
Italy is the world's largest producer of wine, as well as the country with the widest variety of indigenous grapevine varieties in the world. Only about a quarter of this wine is put into bottles for individual sale. Two-thirds is bulk wine used for blending in France and Germany. The wine distilled into spirits in Italy exceeds the production of wine in the entirety of the New World. There are twenty separate wine regions. The Italian wine industry is among the most varied in the world due to hundreds of indigenous grape varieties grown throughout Italy. Some of the most iconic red wines include Barolo, Barbaresco, Brunello di Montalcino and Amarone.
The Italian government passed the '' Denominazione di origine controllata'' (DOC) law in 1963 to regulate place of origin, quality, production method, and type of grape. The designation ''Indicazione Geografica Tipica'' (IGT) is a less restrictive designation to help a wine maker graduate to the DOC level. In 1980, the government created the ''Denominazione di origine controllata e garantita'' (DOCG), reserved for only the best wines.
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
Italy is considered to be part of the wine belt of Europe. Nevertheless, beer, particularly mass-produced pale lagers, are common in the country. It is traditionally considered to be an ideal accompaniment to
pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...
; since the 1970s, beer has spread from pizzerias and has become much more popular for drinking in other situations. Among many popular brands, the most notable Italian breweries are Peroni Brewery, Peroni and Birra Moretti, Moretti.
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. Made from lemon, it is usually consumed in very small proportions, served chilled in small glasses or cups.
''Amaro Averna, Amaro Siciliano'' are common Sicilian digestifs, made with herbs, which are usually drunk after heavy meals. ''Mirto (liqueur), 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.
''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 & Rossi, Martini, Vermouth, and Campari. A sparkling drink which is becoming internationally popular as a less expensive substitute for Champagne (wine), French champagne is Prosecco, from the Veneto region.
Desserts
From the Italian perspective, cookies and candy belong to the same category of sweets. Traditional candies include candied fruits, torrone, and nut brittles, all of which are still popular in the modern era. In medieval times, northern Italy became so famous for the quality of its stiff fruit pastes (similar to marmalade or conserves, except stiff enough to mold into shapes) that "Paste of Genoa" became a generic name for high-quality fruit conserves. Italy is famous for artisanal ''gelato'' (the Italian ice cream) and has become widespread with the ice cream cone, covering 55% of the Italian market.
Silver-coated almond dragées, which are called, in Italian, ''confetti'', 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 netting, tulle bag as a gift to the guests. 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. The most significant chocolate style is a combination of hazelnuts and milk chocolate, which is featured in ''Gianduja (chocolate), gianduja'' pastes like Nutella, which is made by Ferrero SpA in Alba, Piedmont, as well as Perugnia's Baci and many other chocolate confections.
File:Panettone vero.jpg, ''Panettone'' is a traditional Christmas cake
File:Championship Gelato.jpg, ''
Gelato
Gelato (; ) is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6%–9% butterfat, which is lower than other styles o ...
'' is Italian ice cream
File:Croatia Panna Cotta 2012 roberta f.jpg, ''Panna Cotta'' with garnish
File:Tiramisu - Raffaele Diomede.jpg, ''Tiramisu'' with cocoa powder garnish
File:Cannoli siciliani (7472226896).jpg, ''Cannoli'' with pistachio, candied fruit, and chocolate chips
File:Le nostre torte (8937128050).jpg, Mimosa cake
File:Cassata siciliana.jpg, ''Cassata'' marzipan cake
File:Sfogliatelle_at_breakfast.jpg, ''Sfogliatelle'' with custard filling
Profile of cut white cholocate zuccotto and pistacchio daquoise.jpg, Zuccotto
File:Crostata limone e zenzero 3.jpg, Crostata
Holiday cuisine
Every region has its own holiday recipes. During ''La Festa di San Giuseppe'' (St. Joseph's Day) on 19 March, Sicilians give thanks to St. Joseph for preventing a famine during the Middle Ages. The fava bean saved the population from starvation, and is a traditional part of St. Joseph's Day altars and traditions. Other customs celebrating this festival include wearing red clothing and eating ''zeppole''.
On Easter Sunday, Sheep, lamb is served throughout Italy. The common cake for Easter Day is the ''Colomba Pasquale'' (literally, Easter dove), which is often simply known as "Italian Easter Cake" abroad. It represents a dove, and is topped with
almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
s and pearl sugar.
On Christmas Eve a symbolic fast is observed with the ("light dinner"), a meatless meal. Typical cakes of the Christmas season are ''panettone'' and ''pandoro''.
International
Africa
Former Italian colonies
Due to several Italian Empire, Italian colonies established in Africa, mainly in Ethiopia, Eritrea, Libya, and Somalia (except the British Somaliland, northern part, which was under British rule), there is a considerable Italian influence on the cuisines of these nations.
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. 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. Some oils have even won top international awards.
Europe
Croatia
The Croatian cuisine of Istria, Rijeka, Fiume and Dalmatia was influenced by Italian cuisine, given the historical presence of local ethnic Italians (Istrian Italians and Dalmatian Italians), influence that has eased after the Istrian-Dalmatian exodus. For example, the influence of Italian cuisine on Croatian dishes can be seen in the (similar to Italian '' prosciutto'') and on the preparation of homemade pasta.
France
In France the cuisine of Corsica has much in common with the Italian cuisine, since the island was, from the Early Middle Ages until 1768, a Republic of Pisa, Pisan possession followed by a Republic of Genoa, Genoese possession. The cuisine of the County of Nice was also influenced by Italian cuisine due to its proximity to Italy and the fact that the County of Nice belonged to the Kingdom of Piedmont-Sardinia until 1860, when it was annexed by France.
Malta
Maltese cuisine, given the proximity of Malta to Italy, shows strong Italian influences as well as influences from Spanish cuisine, Spanish, French cuisine, French, Provençal cuisine, Provençal, and other Mediterranean cuisines, with some later British culinary influence.
Monaco
Monégasque cuisine has undergone significant influences from Italian cuisine (especially Ligurian cuisine), given the proximity of Monaco to Italy, and from Provence, Provencal and French cuisines.
San Marino
Sammarinese cuisine is strongly similar to Italian cuisine, especially that of the adjoining Emilia-Romagna and
Marche
Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...
regions. San Marino's primary agricultural products are cheese, wine and livestock, and cheesemaking is a primary economic activity in San Marino.
Slovenia
Given the proximity of Slovenia to Italy, Slovenian cuisine was influenced by Italian cuisine. Slovenian dishes of Italian origin are (similar to Italian '' gnocchi''), (the Slovenian version of '' risotto'') and (similar to Italian ''ravioli''). Italian cuisine has particularly influenced the cuisine of Slovenian Istria, given the historical presence of local ethnic Italians (Istrian Italians), influence that has eased after the Istrian-Dalmatian exodus.
Switzerland
The cuisine of the Canton of Ticino is greatly influenced by Italian cuisine and above all by Lombard cuisine due to the centuries-old domination of the Duchy of Milan and the economic and linguistic ties with
Lombardy
Lombardy ( it, Lombardia, Lombard language, Lombard: ''Lombardia'' or ''Lumbardia' '') is an administrative regions of Italy, region of Italy that covers ; it is located in the northern-central part of the country and has a population of about 10 ...
.
North and Central America
United States
Much of Italian-American cuisine is based on Italian cuisine, heavily American cuisine, Americanized to reflect ingredients and conditions found in the United States. Italian-Americans often identify foods with their Regions of Italy, regional heritage. Southern Italy staples include dry pasta, tomato sauce, and olive oil, whereas Northern Italian staples include foods such as '' risotto'', white sauce and ''polenta''.
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 Pizza in the United States, popularity and regional spread after soldiers stationed in Italy returned from World War II.
Mexico
Throughout the country the is a common item offered at food carts and stalls. It is a sandwich made from locally baked bread and contains a breaded cutlet, breaded, pan-fried cutlet of pork or beef.
South America
Argentina
Due to large Italian Argentines, Italian immigration to Argentina, Italian food and drink is heavily featured in Argentine cuisine. An example could be ''milanesas'' (The name comes from the original ''cotoletta'' alla milanese from Milan, Italy). There are several other Italian-Argentine dishes, such as ''sorrentinos'' and Argentine gnocchi.
Brazil
Italian cuisine is popular in Brazil, due to Italian Brazilians, great immigration there in the late 1800s and early 1900s. Due to the Italian Brazilians, huge Italian community, São Paulo is the place where this cuisine is most appreciated. The city has also developed its particular variety of
pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...
, different from both Neapolitan cuisine, Neapolitan and Italian-American cuisine, American varieties, and it is largely popular on weekend dinners.
Uruguay
The conspicuous Italian Uruguayans, Italian immigration in Uruguay has strongly influenced Uruguayan cuisine, with a vast number of dishes deriving from Italian cuisine, with dishes from all Italian regions. In addition to the extensive use of pasta, including (Italian ''tagliatelle''), (Italian ''ravioli''), (Italian ''Cappelletti (pasta), cappelletti'') and (Italian '' tortellini''), they are part of the Uruguayan cuisine the (Italian ''bagna cauda''), (Italian ''ragù''), (Italian ''trippa alla milanese''), '' pesto'' and (Italian ''gnocco fritto'').
Venezuela
Venezuelan cuisine is influenced by its European (Italy, Italian, Spain, Spanish, Portugal, Portuguese, and France, French), West African, and indigenous traditions.Kohnstamm, Thomas; Kohn, Beth "Venezuela." Lonely Planet. Accessed October 2011. Examples of Venezuelan dishes influenced by Italian cuisine, thanks to Italian Venezuelans, Italian immigration in this country, is (from the Italian "pasticcio"), which is the Venezuelan version of ''lasagna'', and bread, corresponding to the Italian ''ciabatta''.
Oceania
The conspicuous Italian Australians, Italian immigration in Australia has strongly influenced Australian cuisine. The Chicken parmigiana, based on a combination of the Italian Parmigiana, ''melanzane alla parmigiana'' with a ''cotoletta'', was known in Australia by the 1950s. In 1952, the first '' espresso'' machines began to appear in Sydney (probably the first in Australia) and a plethora of fine Italian coffee houses were emerging in other Australian cities, such as Melbourne.
See also
* ''Il cucchiaio d'argento'', an Italian cookbook
* ''Il talismano della felicità'' by Ada Boni, an Italian cookbook
* Italian food products
* List of Italian cheeses
* List of Italian DOP cheeses
* List of Italian dishes
** List of Italian soups
* List of Italian restaurants
* Sammarinese cuisine
* Italian meal structure
* Italian wine
Notes
References
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Further reading
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External links
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{{Authority control
Italian cuisine,
Mediterranean cuisine