1. Italian cuisine
One of the most famous and interesting cuisines of
the world
Gvozdeva Svetlana 8 italian
group
2. Some national features
Italian cuisine is extremely varied (with culinary influences
from Greek, Roman, Gallic, Germanic, Goth, Norman,
Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese
civilizations)
Each area has its own proud specialties, primarily at regional
level, but also even at provincial level
The high priority placed on the using of fresh and seasonal
produce distinguishes the cuisine of Italy from the imitations
available in most other countries
3. 20 regions- 20 regional differences
Roman cuisine (using a lot of
pecorino - sheep milk cheese, and
offal)
Tuscan (cooking features white
beans, meat, and unsalted bread)
Piedmont and Lombardy each
grow their own different kinds of
rice, which are used to make
risotto
Emilia-Romagna is known for
lasagna and tortellini (stuffed
pasta), mortadella, prosciutto, and
parmigiano
The North of Italy is the home of
polenta
4. Northern versus Southern Italian cooking
Northen Italy Southern Italy
more butter and creams more tomato and olive oil
polenta, mascarpone, grana mozzarella, caciocavallo,
padano, and parmigiano and pecorino cheeses, olive
cheeses, risotto, lasagna and oil, and dried pasta
fresh egg pasta
5. Traditional menu structure
antipasto - hot or cold appetizers
primo ("first course"), usually consists of a hot dish like
pasta, risotto, gnocchi, polenta or soup
secondo ("second course") usually fish or meat
contorno ("side dish") may consist of a salad or vegetables.
A traditional menu features salad after the main course.
dolce ("dessert")
caffè ("coffee") (espresso)
digestivo which is liquors/liqueurs (grappa, amaro,
limoncello) sometimes referred to as ammazzacaffè ("Coffee
killer")
6. Pasta
(history, types, accompaniments)
The legend of Marco Polo's
importation of pasta from
China
Pasta comes in many different shapes and sizes
Pasta is served with simple
tomato sauce and
amatriciana and carbonara,
pesto and ragù alla
bolognese, often paired with
fresh vegetables or seafood
7. Risotto
Risotto is a traditional
Italian dish made with a
suitable variety of rice
(arborio, carnaroli)
It is one of the most
common ways of cooking
rice in Italy
“Risotto alla Milanese” is
made with chicken or beef
stock and saffron
“Risotto al Barolo” is made
with red wine, both with
vegetables and meat
8. Lasagna
Lasagna is both a form of pasta in sheets
and also a dish, sometimes named
Lasagne al forno (meaning "oven-cooked
Lasagne") made with alternate layers of
pasta, cheese, and sometimes ragù
The word "lasagna" is derived from the
Greek word "lasanon" meaning chamber
pot
“Lasagne alla Bolognese” is the classic
sort of lasagne with using of parmigiano
regiano
9. Pizza
Pizza is the name of an
oven-baked, usually round
bread covered with tomato
sauce and cheese with other
toppings left optional
Pizza is normally eaten hot
(typically at lunch or
dinner), but leftovers are
often eaten cold for
breakfast or as a snack
Various toppings
Crust for pizza
10. Types of Italian coffee
Espresso is a strong coffee
prepared by forcing boiling
water through finely ground
coffee beans
Caffè macchiato is a topped
with a bit of steamed milk
or foam
Cappuccino is mixed or
topped with steamed, mostly
frothy, milk
11. Italian wines
Italian cuisine cannot be
separated from Italian wine.
Most Italian wines of great
renown are produced in three
main Italian regions :
Piedmont (Barolo)
Veneto (Amarone, Pinot Grigio,
etc.)
Tuscany (Chianti, Brunello)
Puglie (Primitivo)
