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Italian cuisine has developed through centuries of social and political changes, with roots as far back in antiquity.
Significant changes
and the introduction of , ,
and , now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and it is probably the most popular in the world, with influences abroad.
Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by . Many dishes that were once regional, however, have proliferated with variations throughout the country.
are a major part of the cuisine, with many variations and
(DOC) (regulated appellation) laws. , specifically , has become important in Italian cuisine.
Italian cuisine has developed over the centuries. Although the country known as Italy , the cuisine can claim traceable roots as far back as the 4th century BCE. Through the centuries, neighbouring regions, conquerors, high-profile chefs, political upheaval and the discovery of the New World have influenced its development.
("On the Subject of Cooking"), 1709 edition.
The first known Italian
in the 4th century BCE. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He said that flavors should not be masked by ,
or other seasonings. He placed importance on simple preparation of .
Simplicity was abandoned and . By the time
was published in the 1st century CE, it contained 470 recipes calling for heavy use of spices and herbs. The Romans employed Greek bakers to produce
and imported cheeses from Sicily as the Sicilians had a reputation as the best . The Romans reared
for , and grew
With culinary traditions from
and , a cuisine developed in Sicily that some consider the first real Italian cuisine.[]
invaded Sicily in the 9th century, introducing , , and .[] During the 12th century, a
king surveyed Sicily and saw people making long strings made from flour and water called atriya, which eventually became trii, a term still used for spaghetti in southern Italy[]. Normans also introduced casseroles,
(baccalà) and , which remain popular.
was either chemical or physical, as refrigeration did not exist. Meats and fish would be , dried or kept on ice.
were used to
items such as , and to cure .
were preserved in brine after they had been . Other means of preservation included ,
or immersing meat in congealed, rendered fat. For preserving fruits, liquor, honey and sugar were used.
The northern Italian regions show a mix of
while the south reflects Arab influence, as much
was spread by Arab trade. The oldest Italian book on cuisine is the 13th century Liber de coquina written in . Dishes include "Roman-style"
(ad usum romanorum), ad usum campanie which were "small leaves" prepared in the "Campanian manner", a bean dish from the Marca di Trevisio, a torta, compositum londardicum which are similar to dishes prepared today. Two other books from the 14th century include recipes for Roman pastello, Lasagna pie, and call for the use of
In the 15th century, Maestro Martino was chef to the
at the . His Libro de arte coquinaria describes a more refined and elegant cuisine. His book contains a recipe for Maccaroni Siciliani, made by wrapping dough around a thin iron rod to dry in the sun. The macaroni was cooked in
stock flavored with , displaying Persian influences. Of particular note is Martino's avoidance of excessive spices in favor of fresh herbs. The Roman recipes include coppiette (air-dried salami) and cabbage dishes. His
dishes include eggs with Bolognese torta, Sienese torta and
recipes such as piperata (sweets), macaroni, , , and
pie with .
Martino's text was included in a 1475 book by
printed in
entitled De honesta voluptate et valetudine ("On Honest Pleasure and Good Health"). Platina puts Martino's "Libro" in regional context, writing about
from , hens from ,
from the , roviglioni and
from Tuscolo,
from . Grains from
and Campania are mentioned as is
from Sicily and Taranto.
from the Ligurian coast,
from Tuscany and
from Tuscany and
are also in the book.
, personal chef to .
The courts of Florence, Rome, Venice and Ferrara were central to the cuisine. , steward to , 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, , personal chef to , 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 . These fish recipes are simple, including , ,
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
(not the current savory version, as tomatoes had not been introduced to Italy.) However, such items from the New World as
(maize) and
are included.
L'arte di Ben Cucinare published by Bartolomeo Stefani in 1662.
In the first decade of the 17th century, Giangiacomo Castelvetro wrote Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti (A Brief Account of All Roots, Herbs and Fruit), translated into English by Gillian Riley. Originally from , Castelvetro moved to England because he was a . The book has a list of Italian vegetables and fruits and their preparation. He featured vegetables as a central part of the meal, not just accompaniments.
He favored simmering vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper,
or orange juice. He also suggests 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 in the winter, detailing the use of pigs in the search for truffles.
In 1662, Bartolomeo Stefani, chef to the , published L'Arte di Ben Cucinare. He was the first to offer a section on vitto ordinario ("ordinary food"). The book described a banquet given by Duke
for Queen , 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 , tell how scalci ("waiters") should manage themselves while serving their guests. Waiters should not scratch their heads or other parts of themselves, or spit, sniff, cough or sneeze while serving diners. The book also told diners not to use their fingers while eating and not to wipe sweat with their napkin.
Tomatoes are a typical part of Italian cuisine, but only entered common usage in the late 18th century.
At the beginning of the 18th century, Italian culinary books began to emphasize the regionalism of Italian cuisine rather than . Books written then were no longer addressed to professional chefs but to
housewives. Periodicals in booklet form such as La cuoca cremonese ("The Cook of Cremona") 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 by some that peasants ate poorly because they preferred eating poorly. However, many peasants had to eat rotten food and moldy bread because that was all they could afford.
In 1779, Antonio Nebbia from
region, wrote Il Cuoco Maceratese ("The Cook of Macerata"). Nebbia addressed the importance of local vegetables and , rice and . For stock, he preferred vegetables and chicken over other meats.
In 1773, the Neapolitan Vincenzo Corrado's Il Cuoco Galante ("The Courteous Cook") gave particular emphasis to Vitto Pitagorico (vegetarian food). "Pitagoric 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 , 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 thirteen recipes.
Zuppa alli Pomidoro in Corrado's book is a dish similar to today's Tuscan . Corrado's 1798 edition introduced a "Treatise on the Potato" after the French 's successful promotion of it. In 1790,
in his book L'Apicio moderno ("Modern ") sketches a history of the Italian Cuisine from the Roman Age and gives as first a recipe of a tomato based sauce.
In the 19th century, Giovanni Vialardi, chef to , wrote A Treatise of Modern Cookery and Patisserie with recipes "suitable for a modest household". Many of his recipes are for regional dishes from Turin including twelve for potatoes such as Genoese Cappon Magro. In 1829, Il Nuovo Cuoco Milanese Economico by Giovanni Felice Luraschi features
dishes such as Kidney with Anchovies and Lemon and Gnocchi alla Romana. Gian Battista and Giovanni Ratto's La Cucina Genovese in 1871 addressed the cuisine of . This book contained the first recipe for . La Cucina Teorico-Pratica written by Ippolito Cavalcanti has the first recipe for pasta with tomatoes.
La scienza in cucina e l'arte di mangiare bene ("The Science of Cooking and the Art of Eating Well"), by , first published in 1891, is widely regarded as the canon of classic modern Italian cuisine, and it is still in print. Its recipes come mainly from
and , where he lived.
is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces, often replaces animal fats of butter or lard.
, a Ligurian sauce made out of basil, olive oil and pine nuts, and which is eaten with pasta.
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or ), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with use of tomato are spread in all Italy.
though there are many kinds of stuffed pasta, polenta and risotto are equally popular if not more so. Ligurian ingredients include several types of fis basil (found in ), nuts and olive oil are very common. In Emilia-Romagna, common ingredients include ham (), sausage (), different sorts of , truffles, , , and
Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In
pasta is usually served alla carrettiera (a tomato sauce spiked with peperoncini hot peppers). Finally, 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.
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. Distinguished on shapes they are named — , , , , ,
and many more varieties that are filled with other ingredients like
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 hundreds of different shapes of pasta with at least locally recognized names.
Examples include spaghetti (thin rods),
(tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like
(made with potatoes) and noodles like , are sometimes considered pasta. They are both traditional in parts of Italy.
Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from
flour or durum wheat , 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 color. Italian pasta is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on 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 , are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become increasingly popular because of its supposed health benefits over pasta made from refined flour.
Each area , primarily at a regional level, but also at provincial level. The differences can come from a bordering country (such as France or Austria), 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.[]
Original San Daniele ham.
conserved, in its cuisine, the historical links with .
and , in the western part of Friuli, are known for their traditional
, , and . Other typical dishes are
(meatballs made of smoked meats), game, and various types of
The majority of the eastern regional dishes are heavily influenced by Austrian, Hungarian, Slovene and Croatian cuisines: typical dishes include
(soup of beans, sauerkraut, potatoes, bacon and spare ribs), , , , , . Pork can be spicy and is often prepared over an open hearth called a fogolar. , ,
are well-known
regional wines.
Main article:
served with
and mushrooms, a traditional
of Veneto.
and many surrounding parts of Veneto are known for , a dish whose ingredients can highly vary upon different areas, as fish and seafood being added closer to the coast and , ,
appearing further away from the . Made from finely ground maize meal,
is a traditional, rural food typical of Veneto and most of . It may find its way into stirred dishes and baked dishes and can be served with various cheese, stockfish or meat dishes.
Some polenta dishes includes , , or other vegetables or meats, such as small
in the case of the
dish polenta e osei, or . In some areas of Veneto it can be also made of a particular variety of cornmeal, named biancoperla, so that the colour of polenta is white and not yellow (the so-called polenta bianca).
are seen in these areas with
(beans and pasta) and risi e bisi (). Veneto features heavy dishes using exotic spices and sauces. Ingredients such as
or simple marinated
are found here as well.
Less fish and more meat is eaten away from the coast. Other typical products are sausages such as , garlic salami,
and . High quality vegetables are prized, such as red
and white asparagus from . Perhaps the most popular dish of
is , thinly-sliced veal liver sauteed with onions.
Traditional
are common ingredients, as is squid ink, called nero di seppia. Regional desserts include
(made of biscuits dipped in coffee, layered with a whipped mixture of
and , and flavored with liquor and ),
(biscuits made with butter and vanilla) and .
The most celebrated Veneto wines include , ,
Before the
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 Venice and the Austrian
subregion produces various types of sausages, polenta, yogurt, cheese, potato cake, funnel cake and freshwater fish. In the
(Alto Adige) subregion, due to the German-speaking majority population, strong Austrian and Slavic influences prevail. The most renowned local product is traditional
juniper-flavored ham which, as , is regulated by the
(PGI) status. , , , , , ,
are regular dishes, along with potatoes, dumpling, homemade , and lard. The territory of
is also reputed for its
white wines.
Main article:
Risotto alla milanese with .
Traditional .
The regional cuisine of
is heavily based upon ingredients like maize, rice, beef, pork, butter, and lard. 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 and typically served with many typical Milanese main courses, such as
(cross-cut veal shanks braised with vegetables, white wine and broth) and
(a fried cutlet similar to , but cooked "bone-in").
Other regional specialities include
(a typical winter dish prepared with cabbage and pork), 's
(rich condiment made with candied fruit and a mustard flavoured syrup), 's
(air-dried salted beef) and
(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) and 's tortelli di zucca ( with pumpkin filling) accompanied by melted butter and followed by turkey stuffed with chicken or other stewed meats.
Regional cheeses include , , ,
(the plains of central and southern Lombardy allow intensive cattle-raising).
is generally common across the region. Regional desserts include the famous
Christmas cake (sweet bread with candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked).
Fontina cheese.
In the , bread thickened
are customary as well as
, chestnuts, potatoes, rice. Polenta is a staple along with , smoked
and game from the mountains and forests. Butter and cream are important in stewed, roasted and braised dishes. Typical regional products include
Artemisia-based liqueur.
Traditional Piedmontese .
Between the Alps and the , with a large number of different ecosystems, this region offers the most refined and varied cuisine of the Italian peninsula. Point of union of traditional Italian and French cuisine,
is the Italian region with the largest number of cheeses
and wines . It is also the region where both
association and the most prestigious school of Italian cooking, the , were founded.
is a region where gathering nuts, ,
takes place. , garlic, seasonal vegetables, cheese and rice are all used. Wines from the
grape such as
are produced as well as wines from the
grape, fine , and the sweet, lightly sparkling, . The region is also famous for its
production.
is a prized cheese of the region. Piedmont is also famous for the quality of its
beef (particularly famous for its fair of the "Bue Grasso", Fat Ox), hence the tradition of eating raw meat seasoned with garlic oil, lemon and salt the famous , the famous Brasato al vino, wine stew made from marinated beef, and boiled beef served with various sauces.
The food most typical of the Piedmont tradition are its traditional
(pasta folded over with a roast beef meat and vegetable stuffing), Panissa (a typical dish of , a kind of
rice, the typical kind of
beans, onion,
wine, lard, salami, salt and pepper),
(thinner version of tagliatelle),
(sauce of garlic, anchovies, olive oil and butter) and
(hot drink made of coffee, chocolate and whole milk). Finally Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like ,
that are famous worldwide.
Pasta with
is known for herbs and vegetables (as well as seafood) in its cuisine.
pies are popular, mixing greens and
along with cheeses, milk curds and eggs.
are used. Because of a lack of land suitable for wheat, the Ligurians use
and polenta-like . The former is served plain or topped with onions, , sausage, cheese or young anchovies.
Hilly districts use
as a source of carbohydrates. Ligurian pastas include corzetti from the Polcevera valley, pansoti, a triangular shaped ravioli filled with vegetables, piccagge, pasta ribbons made with a small amount of egg and served with artichoke sauce or
sauce, , made from
cut into long strips and served with pesto, boiled beans and potatoes, and trofie, a Ligurian
made from whole grain flour and boiled potatoes, made into a spiral shape and often tossed in pesto. Many Ligurians emigrated to
in the late 19th and early 20th centuries, influencing the cuisine of this country (which otherwise dominated by meat and dairy produces which the narrow ligurian hinterland would have not allowed).
Tagliatelle with .
is known for its egg and filled pasta made with soft wheat flour. The
subregion is known as well for pasta dishes like , , , sfoglia lorda and tortelli alla lastra or very peculiar cheese like ,
snacks are famous worldwide.
subregion, except
which is heavily influenced by the cuisines of , rice is eaten to a lesser extent. , a maize-based dish, is common both in Emilia and Romagna.
is notable for pasta dishes like , ,
which are found also in many other parts of the region in different declinations. The celebrated
is made only in the Emilian cities of
and , following legally binding traditional procedures.
cheese is produced in Reggio Emilia, Parma, Modena and Bologna and is much used in cooking, whilst
variety is produced in Piacenza.
Although the Adriatic coast is a major fishing area (well known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include: Parma's ,
and , Piacenza's ,
and salami, Bologna's
and salame rosa, Modena's ,
and 's . Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts include
(custard-based dessert made with sponge cake and
liqueur) and
(Christmas cake made with pepper, chocolate, spices, and almonds).
, a classic Tuscan peasant dish.
Simplicity is central to the
cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh
are used. A good example would be , a notable Tuscan soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins.
It was originally made by reheating (i.e. reboiling) the leftover
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, silverbeet,
(Tuscan kale), onion and olive oil.
A regional Tuscan pasta known as
resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. White
appear in October and November. High-quality beef, used for the traditional , come from the
cattle breed of the
Pork is also produced. The region is well-known also for its rich , especially wild boars, hares, fallow deers, roe deers and pheasant that often are used to prepare
dishes. Regional desserts include
(prepared with honey, fruits and nuts),
(biscuits made using an almond base with sugar, honey and egg white), and
(cookies made with almonds, candied fruits, coriander, flour, honey). Well-known regional wines include , , , , , , .
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
from . Meat dishes include the traditional
sausages, , , , , .
is known for its lentils,
and Monteleone are known for spelt. Freshwater
include , , freshwater , , , , , and .
are important regional wines.
On the coast of , fish and seafood are produced. Inland, wild and domestic pigs are used for sausages and . These hams are not thinly sliced, but cut into bite-sized chunks. ,
are often stuffed with
fronds and
before being roasted or placed on the spit.
Ascoli, Marche's southernmost province, is well known for Olive all'ascolana, (stoned olives stuffed with several minced meats, egg and Parmesan, then fried). Another well-known Marche product are the , from little town of , a kind of hand-made pasta made only of hard grain flour and eggs, cut so thin that melts in the mouth.
Main article:
Spaghetti .
Pasta dishes based on the use of
(unsmoked bacon prepared with pig's jowl or cheeks) are often found in , such as pasta , and pasta . Another pasta dish of the region is , with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes like the entrail-based
sauce and .
Iconic of Lazio is cheese made from ewes' milk (),
(savory, fatty, and moist boneless pork roast) and
white wine. The influence of the ancient
community can be noticed in the Roman cuisine's traditional .
Main article:
wine labelled as being made from old vines.
Pasta, meat and vegetables are central to the cuisine of
(peperoncini) are typical of Abruzzo, where they are called diavoletti ("little devils") for their spicy heat. Due to the long history of
and , lamb dishes are common.
is often used with pasta.
(usually wild mushrooms), , and
are also extensively used in
Best-known is the extra virgin
produced in the local farms on the hills of the region, marked by the quality level
and considered one of the best in the country. Renowned
are considered amongst the world’s finest wines. In 2012 a bottle of
ranked #1 in the top 50 Italian wine award.
("Hundred Herbs") is a strong (72% alcohol), spicy herbal liqueur drunk by the locals. Another liqueur is genziana, a soft distillate of gentian roots.
The best-known dish from Abruzzo is , little pieces of castrated lamb on a wooden stick and cooked on coals. The
(literally "guitar") is a fine stringed tool that pasta dough is pressed through for cutting. In the , famous local dishes include the virtù soup (made with legumes, vegetables and pork meat); the
(pasta sheets filled with meat, vegetables or rice); and the
(lamb intestines filled with garlic, , lettuce, and various spices). The popularity of , grown in the province of , has waned in recent years. The most famous dish of
is , a long shaped, handmade maccheroni-type pasta made of flour, semolina and water, often served with meat sauce, broccoli or mushrooms.
cookies are a common dessert, especially around Christmas.
Main article:
Traditional Neapolitan .
extensively produces tomatoes, peppers, , potatoes, artichokes, fennel, lemons and oranges which all take on the flavor of volcanic soil. The
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.
is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers and garlic. The region is well-known also for its
production (especially from the milk of ) that's used in a variety of dishes, including
(shallow fried eggplant slices layered with cheese and tomato sauce, then baked). Desserts include
(deep fried balls of dough) -based
and , and rum-dipped .
Originating in ,
has become popular in many different parts of the world. Pizza is an oven-baked, flat, disc-shaped bread typically topped with a ,
(usually ) and various toppings depending on the . Since the original pizza, several other types of pizzas have evolved.
Since Naples was the capital of the , 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
and the , 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
(), , , and .
with tomato sauce.
is a massive food producer: major production includes wheat, tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, , chickpeas, lentils, beans and cheese (like the traditional
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 -type pasta, often served with tomato sauce, potatoes, mussels or . Pasta with
is also popular.
Regional desserts include , 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 shape pastry called . These are fried and dipped in Vin Cotto which is a reduction of wine or in some cases of fig juice.
Basilicata's tarallo dolce and calzoncelli
The cuisine of
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
and . Wild boar, mutton and lamb are also popular. Pasta sauces are generally based on meats or vegetables. Spicy peperoncini is largely used, as well as the so-called "peperoni cruschi" (crunchy peppers). The region produces cheeses like the
PDO, Canestrato di Moliterno PGI,
and olive oils like the Vulture PDO.
Basilicata is known for capunti, a thick and short oval pasta whose shape is often compared to that of an open empty pea pod. Capunti are usually served with a hearty vegetable tomato sauce or various meat sauces.
Among the traditional dishes are lagane e ceci, also known as piatto del brigante (brigand's dish), pasta prepar , a ty ciaudedda, a vegetable stew with , , and the , one of the few recipes made with fish. Desserts include
dolci, made with sugar gla and calzoncelli, fried pastries filled with a cream of
The most famous wine of the region is the
DOCG, others include Matera DOC, Terre dell'Alta Val d'Agri and Grottino di Roccanova.
Basilicata is also known for its
which are sold widely in Italy. The springs are mostly located in the volcanic basin of the
In , a history of French rule under the
and , along with Spanish influence, affected the language and culinary skills as seen in the naming of things such as cake, gatò, from the French gateau. Seafood includes , , ,
and . -type pasta is widely used in regional dishes, often served with goat, beef or pork sauce and salty .
Main courses include
(prepared by boiling pork rind, meat and trimmings in pork fat), different varieties of spicy sausages (like
and ), goat and land snails.
are traditionally served in a chilled fruit salad or wrapped in ham.
include Greco di Bianco, Bivongi, Cirò, Dominici, Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavigna, Verbicaro.
Another famous dish that has a Calabrese background is its famous Calabrese pizza. This pizza has a Neapolitan based structure with fresh tomato sauce and a cheese base. However, what makes this type of pizza unique from others is its spicy, but rather tasty flavor. Some of the ingredients included in a Calabrese pizza are: thinly sliced hot , hot capicola, hot peppers and fresh mozzarella. A Calabrese style pizza has become a well known menu item in many Italian restaurants around the world.
, a cake containing different nuts, raisins, ricotta, different liqueurs and candied fruits.
, rich Sicilian pastries.
Main article:
shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtably has a predominantly Italian base, Sicilian food also has Spanish, Greek and Arab influences.
is said to have introduced wine to the region: a trace of historical influence from .
The ancient Romans introduced lavish dishes based on . The
favored sweet and sour flavors and the Arabs brought , , rice, spinach, and saffron. The
had a fondness for meat dishes. The Spanish introduced items from the
including chocolate, maize, turkey and tomatoes.
Much of the island's cuisine encourages the use of fresh vegetables such as , , and tomatoes, and fish such as , , , , and . In , in the extreme western corner of the island,
influences are clear in the use of various
based dishes, usually combined with fish. Traditional specialties from Sicily include
(a form of deep-fried rice ), pasta , , , and a host of desserts and sweets such as , , and ).
Typical of Sicily is , a red,
similar to
and largely exported.
A range of different , , meals, dishes and : common elements of
Traditional
Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are widely used in the regional cuisine. Sardinia also has many special types of bread, made dry, which keeps longer than high-moisture breads.
Also baked are
bread , , a highly decorative bread, and
made with flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic and a strong cheese. , , squid, tuna, sardines are the predominant seafoods.
is a very strong cheese produced in Sardinia, but is of questionable legality due to hygienic concerns.
Main article:
Traditionally, meals in Italy usually contain 3 or 4 courses. Especially on weekends, meals are often seen as a time to spend with family and friends rather than s 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, the traditional Italian menu is kept mainly for special events (such as weddings) while an everyday menu includes only the first and/or second course, the , and coffee. A notable aspect of Italian meals is that the primo or first course is usually a more filling dish such as risotto or pasta. Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).
A bottle of sparkling , which one would have as an aperitivo.
Meal stage
Composition
usually enjoyed as an appetizer before a large meal, may be: , , , , , , .
literally "before (the) meal", hot or cold .
"first course", usually consists of a hot dish like pasta, risotto, gnocchi, or soup.
"second course", the main dish, usually fish or meat. Traditionally veal, pork and chicken are most commonly used, at least in the North, though beef has become more popular since World War II and wild game is found, particularly in Tuscany. Fish are frequently caught locally.
"side dish", may be a salad or cooked vegetables. A traditional menu features salad along with the main course.
Formaggio e frutta
"cheese and fruits", the first dessert. Local cheeses may be part of the antipasto or contorno as well.
"sweet", such as cakes (like ) and cookies.
"digestives", liquors/liqueurs (, , , , , sometimes referred to as , "coffee killer").
Note: On restaurant menus, these terms may be referred to as Primi, Secondi, Contorni, and Dolci or Desserts.
Each type of establishment has a defined role and traditionally sticks to it.
Establishment
Description
Working farms that offer accommodations and meals. Sometimes meals are served to guests only. According to Italian law, they can only serve local-made products (except drinks). Marked by a green and gold sign with a knife and fork.
Locations which serve coffee, , juice and alcohol. Hours are generally from 6am to 10pm. Foods may include , ,
(sandwiches) and spuntini (snacks such as ,
and small pieces of ).
A bar that offers beer found in central and northern regions of Italy.
Bruschetteria
Specialises in , though other dishes may also be offered.
Frasca/Locanda
wine producers that open for the evening and may offer food along with their wines.
An Italian ice cream shop/bar that sells . A shop where the customer can get his or her
to go, or sit down and eat it in a cup or a cone. Bigger ice desserts, coffee, or liquors may also be ordered.
Focused on simple food of the region, often having only a verbal menu. Many are open only at night but some open for lunch.
Sandwich shop open during the day.
Locations specializing in Pizza. Wood-fired pizza ovens are a specialty of Italy.
Polenteria
A regional establishment seen in limited numbers north of .
Often offers upscale cuisine and printed menus.
It's a kind of fast-food offering traditional local dishes like , roasted meat (usually pork or chicken),
even as take-away.
Spaghetteria
Originating in , offering pasta dishes and other main courses.
Tavola Calda
Literally "hot table", offers pre-made regional dishes. Most open at 11am and close late.
A dining establishment, often family run, with inexpensive prices and an informal atmosphere.
Italian style coffee (caffè), also known as , is made from a blend of coffee beans, often from . Espresso beans are roasted medium to medium dark in the north, and darker as you move south.
A common misconception is that espresso has more caffei in fact the opposite is true. The longer roasting period extracts more caffeine. The modern , invented in 1937 by Achille Gaggia, uses a pump and pressure system with water heated to 90 to 95 °C (194 to 203 °F) and forced at high pressure through a few grams of finely ground coffee in 25–30 seconds, resulting in about 25 milliliters (0.85 , two tablespoons) of liquid.
Home coffee makers are simpler but work under the same principle.
is a four-part stove-top unit with grounds loosely pl the kettle portion is filled with water and once boiling, the unit is inverted to drip through the grounds. The
is a three-part stove-top unit that is placed on the stovetop with loosely packed g the water rises from steam pressure and is forced through the grounds into the top portion. It is unlike a percolator in that the brewed coffee is not re-circulated.
Espresso is usually served in a
is topped with a bit of
is made with less water,
is mixed or topped with steamed, mostly frothy, milk. It is generally considered a morning beverage, and usually is no
is equal parts espresso and steamed milk, similar to , and is typically served in a large cup.
(spotted milk) is a glass of warm milk with a bit of coffee and
is "corrected" with a few drops of an alcoholic beverage such as
is also an Italian coffee, from . It is a mixture of
and traditional , as it consists of a mix of coffee and , 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.
DOCG label on a wine bottle.
A bottle of .
Tuscan Chianti in a traditional .
A bottle of
Main article:
Italy produces the largest amount of wine in the world and is both the largest exporter and consumer of wine. 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 . There are twenty separate wine regions.
Those vineyards producing great wines are trying to do away with the old image of jug wines so often associated with . To promote this, the Italian government passed the
(DOC) law in 1963 to regulate place of origin, quality, production method and type of grape. The designation
(IGT) is a less restrictive designation to help a wine maker graduate to the DOC level. In 1980, the government created the
(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's extremely uncommon for meals to be served with any other drink, alcoholic or otherwise.
Main article:
Italy hosts a wide variety of different beers, which are usually . Beer is not as popular and widespread as wine (even though this is changing, and beer is becoming more and more popular), and average beer consumption in Italy is less than in some other neighbouring European nations, such as the United Kingdom, Germany and Austria. Among many popular brands, the most notable Italian breweries are
and . Beer in Italy is often drunk in pizzerias, and
(German-speaking region) is the area where beer is made and consumed the most.
There are also several other popular alcoholic drinks in Italy. , a traditional lemon liqueur from Sicily and Southern Italy (,
and the ) in general, is one of the most common. Made from lemon, it is an extremely strong drink which is usually consumed in very small proportions, in small glasses or cups.
are common Sicilian digestifs, made with herbs, which are usually drunk after heavy meals. , an herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush, is popular in
and other regions. Another well-known digestif is
is the typical alcoholic drink of northern Italy, generally associated with the culture of the
and of the . The most famous grappas are distilled in , ,
and . The three most notable and recognizable Italian aperitifs are ,
and . A sparkling drink which is becoming internationally popular as a less expensive substitute for
is , from the Veneto region.
Main article:
From the Italian perspective, cookies and
belong to the same category of sweets. Traditional candies include , , and , 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
or , except stiff enough to mold into shapes) that "Paste of Genoa" became a generic name for high-quality fruit conserves.
Silver-coated almond , which are called confetti, are thrown at weddings. 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
in Milan. The most significant chocolate style is a combination of hazelnuts and milk chocolate, which is featured in
pastes like , which is made by
in , as well as Perugnia's Baci and many other chocolate confections.
Every region has its own holiday recipes. During
() on March 19, Sicilians give thanks to
for preventing a famine during the . The
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, eating Sicilian pastries known as
and giving food to the poor.
On , lamb is served in throughout Italy. A typical Easter Sunday breakfast in Umbria and Tuscany includes salami, , wine, Easter Cakes and pizza. The common cake for Easter Day is the
(literally, Easter dove), which is often simply known as "Italian Easter cake" abroad. It s supposed to represent the dove, and is topped with
a symbolic fast is observed with the cena di magro ("light dinner"), a meatless meal. Typical cakes of the Christmas season are
are a common consistence in a typical Italian breakfast.
The first Italian meal is breakfast, or colazione. Traditional Italian breakfasts are , similar to those of France, Greece, Portugal or Spain. The traditional breakfast in Italy is simply
(hot coffee with milk) or coffee with bread or rolls, butter, and jam—known as prima colazione or just colazione.
Fette biscottate (a cookie-like hard bread often eaten with butter and jam) and
(cookies) are commonly eaten. Children drink hot chocolate, plain milk, or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), it is composed of
e cornetto (frothed hot milk with coffee, and a pastry) or
and pastry.
Other products such as breakfast cereals, fruit compote (Macedonia),
and yogurt are becoming increasingly common as part of the meal. It is very common for some Italians to have a quick breakfast snack during the morning (typically a panino, or bread roll). In Sicily, occasionally with feast days or Sundays, people eat ice-cold granita with brioches, or pastries.
Pranzo or lunch traditionally used to be the heartiest and most important Italian meal, although shorter work breaks are significantly changing this lifestyle, especially in the larger urban areas of the North. Lunch is taken in Italy between 12:00 pm and 2:00 pm (usually, people from Southern Italian regions start lunch slightly later, from 1:15 pm to even 2:30 pm). Traditional formal Italian lunches are a lengthy affair, which usually involves an appetizer, aperitif, or antipasto as starter.
This usually consists of cold cuts, cheese, bruschette or small sandwiches, olives and sauce dips. This is usually followed by a first course, such as various kinds of , soup, , or . The main course (secondo, literally "second course") is usually meat or fish, with a vegetable garnish. The meal is rounded up by a dessert or fresh fruit. Most families still usually tend to have a traditional lunch on Sundays.
Most Italians, notably children, have what is called a mid-afternoon snack or in Italian merenda just after school, from about 3:00 pm to 5:00 pm. This can be anything, including fruit, yogurts, ice cream, nuts, brioches, cookies and biscuits, cake, raisins or mousses.
The Italian dinner structure is very similar to that of lunch, but Italians tend to have lighter meals at dinner-time. This usually consists of perhaps a salad, soup, risotto or the left-overs of lunch-time. Dinner is called cena (cfr. Latin coena) in Italian, and is usually consumed later than in Northern Europe but earlier than in Spain and other Mediterranean countries, usually starting from 7.30 pm to 9pm.
In France, the
has much in common with the Italian Cuisine, since the island was since the lower Middle Ages and until 1768 first a
and then a
possession. This is above all relevant by the first courses and by the .
dishes such as
with bolognese
are the most popular forms of Italian food which are popular in , notably, , cuisine.
Italian cuisine has had a strong influence on . For centuries, north-eastern Italy and western Slovenia have formed part of the same cultural-historical and geographical space. Between 1918 and 1945, western Slovenia (the
and part of ) were part of Italy. In addition, an autochthonous
For these reasons Italian dishes have penetrated the local Slovenian cuisine. Furthermore, there are numerous typical dishes that are shared between the Slovenian cuisines and the cuisine of the neighboring Italian region of : these include the gubana
(known as guban'ca or potica in Slovenia) and the
Among the Slovenian dishes that come directly from Italian cuisine, the
and some types of pasta are especially popular, as well as dishes like the
in Slovene) or the
in Slovene).
(pr?ut in Slovenian) and
are also popular.
Main article:
An Italian-American pizza with pepperoni (salami), mushrooms, olives and peppers
Much of Italian-American cuisine is based on that found in Campania and Sicily, heavily
to reflect ingredients and conditions found in the United States. Most
eaten around the world derives ultimately from the Neapolitan style, if somewhat thicker and usually with more toppings in terms of quantity.
Throughout the country the "torta de milanesa" is a common item offered at food carts and stalls. It is a sandwich made from locally baked bread and contains a
of pork or beef. "Pescado Veracruzano" is a dish that originates from the port city of Veracruz and features a fillet of fresh fish (usually Gulf Red Snapper) covered in a distinctly Mediterranean influenced sauce containing stewed tomatoes, garlic, green olives, and capers. Also, "espagueti" (spaghetti) and other pastas are popular in a variety of soups.[]
" a la napolitana" with , an Italian-inspired dish based on the original cotoletta dish from Milan, common in . This dish is called "parmegiana steak" in , though it is not typical from
but was actually invented in .
Italian cuisine is popular in Brazil, due to great immigration there in the late 1800s and early-1900s. Due to the huge Italian community,
is the place where this cuisine is most appreciated. Several types of pasta and meat, including
steaks, have made their way into both daily home and street kitchens and fancy restaurants. The city has also developed its particular variety of , different from both
varieties, and it is largely popular on weekend dinners. In
Italian cuisine is also popular, and
has developed as a typical
counter snack.
Due to large Italian immigration to Argentina, Italian food and drink is heavily featured in . An example could be
(The name comes from the original
from , Italy) or .
(locally pronounced pisa or pitsa), for example, has been wholly subsumed and in its Argentine form more closely resembles Italian
than it does its Italian ancestor. There are several other Italian-Argentine dishes, such as
and Argentine gnocchi.
There is considerable Italian influence in . Pan chabata, or Venezuelan ciabatta, Pan Siciliano, Sicilian bread, Cannoli siciliano, Sicilian cannoli, and the drink
are examples of the Italian influence in Venezuelan food and beverages.
Due to several Italian colonies being set up in Africa, mainly in , ,
(except the , which was under British rule), there is a considerable amount of Italian influence on the cuisines of these nations.
Italy's legacy from the days when Libya was invaded by Italy can be seen in the popularity of
on its menus, particularly Sharba is a highly spiced Libyan soup. Bazin, a local specialty is a hard paste, made from barley, salt and water, and one of the most popular meals in the Libyan cuisine is Batata mubatana (filled potato). It consists of fried potato pieces filled with spiced minced meat and covered with egg and breadcrumbs.
All major cities and towns in South Africa have substantial populations of Italians. There are 'Italian Clubs' in all main cities and they have had a significant influence on the cuisine of this country. 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. Pastas are popular and is eaten more and more by South Africans. 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.
Spaghetti arrived during the time of the American occupation of the country in the early 1900s. It has since evolved into a distinctly Philippine version of the dish. Filipino spaghetti is characterized by a sauce based on banana ketchup and the presence of sliced hot dogs (sometimes substituted with sausage). Aside from the ketchup-based sauce, garlic, oregano, and bay leaf and some sugar are also used to flavour the sauce.
Ground beef or pork as well as ham may also be added. Baked macaroni (with a red sauce) is also present in the country's cuisine. Both can be found in authentic style or modified to suit the local palate and budget and can be found on restaurant menus as well as at Filipino parties and gatherings.
Lasagne is another Italian dish that made its way into Philippine cuisine. Unlike spaghetti, lasagne remains largely unchanged and Filipinos usually consume it with garlic bread.
The fast food chain
serves spaghetti with most meals, in contrast with other chains which serve rice or noodles.
, an Italian cookbook
by Ada Boni, an Italian cookbook
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