2. In June 1889, to honour the Queen of Italy,
Margherita of Savoy, the Neapolitan chef
Raffaele Esposito created the "Pizza
Margherita," a pizza garnished with tomatoes,
mozzarella, and basil, to represent the colors
of the Italian flag. Nowadays Pizza is the most
famous Italian food and it’s eat everywhere in
the world.
Queen Margherita of Savoy

3. Spaghetti is a long, thin, cylindrical pasta. Spaghetti is
made of semolina or flour and water. An emblem of Italian
cuisine, spaghetti is frequently served with tomato sauce,
olive oil, meat, or vegetables, or seafood. Other famous
and delicious spaghetti preparations include Bolognese
sauce and carbonara (with eggs and bacon).
Lasagne is a wide, flat pasta shape and possibly one of the
oldest. The lasagna is filled of a seasoning Ragù (meat sauce),
béchamel and Parmigiano-Reggiano cheese. You can prepare
green Lasagna with the addition of spinach pasta.
Other kind of pasta:

4. In south Italy it is a typical to eat homemade pasta like
“Orecchiette”, “Frizzuli” and “Cavatelli” prepared with a mixture of
durum wheat semolina and water.
ORECCHIETTE
CAVATELLI
FRIZZULI

5. Polenta is coarsely or finely ground yellow or
white maize used as a foodstuff. Polenta was
originally and still is classified as a peasant food. In
the 1940s and 1950s, polenta was often eaten with
just a little salted anchovy or herring, sometimes
topped with sauces. It is typical in the North of
Italy.
Prosciutto or Parma ham is a dry-cured
ham. Prosciutto is made of either a pig's or a
wild boar's ham. The process of making a
prosciutto can take from nine months to two
years, depending on the size of the ham.

6. Parmigiano-Reggiano is a hard, granular cheese and it is
made of raw cow's milk. Parmigiano-Reggiano is
commonly grated on pasta dishes, stirred
into soups and risottos, and eaten on its own. It is often
shaved or grated over other dishes.
Fresh mozzarella is white and it is a semi-soft cheese.
Pesto is a sauce originating in Genova in the Liguria and
traditionally consists of crushed garlic, basil,
European pine nuts and cheese. Pesto is commonly used on
pasta.

7. Panettone and Pandoro
They are a type of sweet bread loaf originally
from north Italy usually prepared and enjoyed
for Christmas and New Year.
Panettone contains candied orange, citron, and
lemon Zest, as well as raisins, which are added
dry and not soaked.
Pandoro is often served dusted
with vanilla scented icing sugar made to
resemble the snowy peaks of the Italian Alps
during Christmas.
.
The cotechino is an Italian Charcuterie product, similar
to salami, but must be cooked. It is usually eaten with lentils
on New Year’s eve: people says that it will bring good luck!
Pettole are a dough fried in hot oil, typical of
Puglia and Basilicata

8. Which Italy would it be without ?!
At The End…
Nutella is the brand name of a chocolate hazelnut cream .
it can be spread on bread and it can be used to stuff cakes…
buon appetito !!!