Italian Recipes For Dummies

Introduction

Donne, ricette e mode, chi li capisce gode.

Women, recipes, and fashions, who understands them, enjoys them.

~ ITALIAN PROVERB

Recipes have always been an integral part of my life. Much more than just technical instructions, both oral and written recipes have the power to create cultural bridges between ourselves and others. They narrow the distance between time and space and give us the opportunity to be in touch with people and places that we may not be able to physically reach. Whether we are preparing recipes of those loved ones who are no longer with us or those who live on another continent, the act of doing so brings us closer to them.

It was the desire to be with those I could no longer be with, and in places that I couldn’t travel to, that fueled my passion for recipe reading, writing, and collecting as a young girl. Growing up in a family with Southern Italian (Calabrian) roots in New York state, food was our main link to our culture. Like many Italian-American families, and families of immigrants during those times, we lost many aspects of our culture due to the erroneous belief that assimilation was necessary for the good of our nation.

It is often said that food is the last component of a culture to be lost when people emigrate, and, in the case of our family and community, that is definitely true. I apprenticed under my grandparents on both sides of my family and my mother since I was three years old. Making bread, meatballs, cookies, pastries, and holiday recipes with them was the highlight of my life growing up. Later, I learned that the very same Cuzzupe di Pasqua (Calabrian Easter Bread), Petrali (fig cookies for Christmas), and other recipes that my beloved Nonna Angela taught me, were the same recipes that our family in Crotone, Calabria, still make for the same holidays. In fact, we often prepare them at the same time on the same days without knowing it! This means that a century after my great-grandparents emigrated to the United States, those recipes acted as edible time capsules that kept our family’s culture connected in a way that’s hard to explain. The Riolo family in the U.S. lost contact with their Italian relatives for more than four decades, yet our recipes lived on. What a joy it was to discover that we still had an edible connection to one another when we reunited.

Twenty-seven years after I first stepped foot in Italy and rediscovered my family in Calabria thanks to my cousin, Joyce Riolo, I am proud to say that I have lived and continue to work there. I am the Brand Ambassador for Ristorante D’Amore in gorgeous Capri, Italy. I lead cuisine, culture, and wellness tours to the majestic (yet still relatively unknown to tourists) regions of Abruzzo, Molise, and Calabria. I have a line of Amy Riolo Selections products that come from genuine single-estate producers in Italy, and I have maintained beautiful relationships with my relatives there. I also have formed a marketing company for Italian products called Italian Sensory Experience, LLC. I speak fluent Italian and often travel to Italy for personal reasons, for work, and to attend conferences on olive oil, wine, and other products. In the United States, I am the Brand Ambassador for the Pizza University and Culinary Arts Center, which enabled me to get pizzaiola certification with Maestro Pizzaiolo Enzo Coccia. I am also the chef at Casa Italiana Language School in Washington, D.C., and am very involved with Italian and Italian-American organizations throughout the world. Recently I became a founding member of the Italian non-profit association called A.N.I.T.A (Accademia Nazionale Italiana Tradizione Alimentari, or Italian National Academy of Food Traditions) whose vision is to promote healthful and sustainable Italian cuisine, traditions, and agriculture in the world.

After spending so much time in Italy, researching the recipes, and seeing how Italian food is served around the world, I knew there was a need for a book with mass appeal that would help demystify genuine, regional, Italian cuisine and culture, and so my eleventh book, Italian Recipes For Dummies, was born. The contents of this book are based on my Mastering Italian Certification Series that I have taught in cooking schools and institutions. The idea behind the book and the series is to give cooks the knowledge, tips, and strategies they need to create the best Italian foods.

While recipes are the easiest entry point into Italian cuisine, preparing them with passion and integrity can lead to a lifelong case of Italophilia, or love of all things Italian. Eating a traditional Italian diet, of mostly plant-based ingredients dressed with healthful doses of quality extra virgin olive oil and artisan vinegar, is as good for the body as it is for the palate and the psyche. May the recipes in this book bring you closer to those you love and connect you to your past and your future, as they do for me.

About This Book

You don’t need to live in Italy to create great Italian food. You do, however, need to understand Italian meal patterns, some history and culture, and why foods are eaten and paired in a specific way. You’re in luck! Italian Recipes For Dummies provides not only the recipes needed to make authentic dishes, but also many of the often unexplained strategies that housewives and restaurant chefs have employed and passed down for years. These strategies make even the most labor-intensive Italian recipes accessible for home cooks everywhere, and this book reveals them.

I understand that some days are busier than others, so this book outlines how to fit cooking into your life. Most importantly, though, it discusses the deep-rooted misconceptions about getting to cook (not just having to cook) that have deprived us of one of life’s greatest pleasures. You learn why Italians, myself included, are so passionate about food, and you may be inspired to adopt some of the fervor! Whatever your cooking skill level, you will find recipes and tips that are perfect for you.

This book is a reference, which means you don’t have to read it from beginning to end or commit it to memory. Instead, you can dip in and out of the book to find the information you need. Use the table of contents and the index to find the subjects you’re looking for. If you’re short on time, you can skip sidebars (text in gray boxes) and anything marked with the Technical Stuff icon.

When it comes to the recipes, keep in mind the following:

All temperatures are Fahrenheit. For conversion to Celsius, see the Appendix.

Vegetarian recipes are marked with the tomato icon ( tomato ) in the Recipes in This Chapter and Recipes in This Book lists.

I call for high quality extra virgin olive oil (EVOO) and unrefined sea salt in many recipes throughout this book. I recommend these varieties because there is a big difference among the types on the market today, and using the best quality ingredients ensures that they are better for you. Be sure to check out Chapter 5 for more info about why these items are important to me and, I feel, to Italian cooking.

If your budget allows, use organic ingredients whenever possible. But no matter what, buy the best-quality ingredients you can, from as close to where you live as possible — and enjoy them to the fullest.

In this book, my dear friend, Dr. Sante Laviola, Italian research scientist, Sommelier, and official wine-taster of the Slow Wine Guide (published by Slow Food Editore) has paired his wine suggestions with my recipes. I truly appreciate his opinions because he has a very unique and highly informed perspective on wine pairing. With a PhD in Physics of the Earth System, Dr. Laviola uses a distinct form of wine pairing that promotes natural wines and protects our environment while pairing wines with the proper terroir (or natural environment including soil, topography, and climate) to each plate. He uses a geo-sensory wine-tasting approach when pairing; instead of smelling a wine’s aroma, he tastes it and senses the tactile properties in order to pair it with the territory, which is an increasingly popular method of evaluating natural wines.

Of course, the wine pairings in this book are mere suggestions. You may opt to not drink with your meals, to pair your own favorite wines, or use different pairing parameters. Note that Dr. Laviola has shared the properties and characteristics of the wines he’s paired with the recipes to make it easier to find a suitable substitute if needed.

Finally, within this book, you may note that some web addresses break across two lines of text. If you’re reading this book in print and want to visit one of these web pages, simply key in the web address exactly as it’s noted in the text, pretending as though the line break doesn’t exist. If you’re reading this as an e-book, you have it easy—just click the web address to be taken directly to the webpage.

Foolish Assumption

In writing this book, I made a few assumptions about you, the reader:

You’ve probably already fallen head-over-heels for classic Italian recipes such as pasta, pizza, and simmering sauces.

You have a desire to prepare and enjoy genuine Italian food.

You want to achieve great results in the kitchen without a lot of trial and error.

You are willing to put in a bit of effort to experience mouthwatering and nutritious meals.

If any of these describe you, you’ve come to the right book!

Icons Used in This Book

You’ll find icons throughout the chapters that alert you to certain types of information.

Tip The Tip icon marks shortcuts that can save you time or money or make Italian cooking easier and more enjoyable.

Remember Remember icons mark the information that’s especially important to know. If you’re short on time, siphon off the most important information in each chapter by skimming through to look at the text highlighted by these icons.

Technical stuff The Technical Stuff icon marks information that is interesting but not essential to your understanding of Italian cooking and cuisine. If you aren’t into it, you can skip over these sections without missing out on the major focus of the chapter.

Warning Look out! The Warning icon tells you about information that could relate to your safety. It marks important information that may save you headaches or prevent you from being misled.

Beyond the Book

In addition to the book you’re reading right now, be sure to check out the free online Cheat Sheet for tips on getting comfortable cooking Italian dishes, reading food labels to identify authentic, quality Italian products, and planning a traditional meal like an Italian. To get this Cheat Sheet, simply go to www.dummies.com and type Italian Recipes For Dummies Cheat Sheet in the search box.

Where to Go from Here

It’s time to start planning your Italian culinary adventure! Start by reading the Table of Contents and look at all of the subjects this book has to offer. You can begin wherever you like, but I recommend setting aside some time to really read and absorb the chapters in Parts 1 and 2 before diving into the recipes in Part 3. If you take the time to do this, the recipes will make more sense. You will understand the ingredients and why they are used. You will learn to pair the foods together properly in authentic Italian meals. Best of all, you’ll know how to stock your pantry, what to make when, and what to look for when buying Italian foods. It is imperative to know about the history and culture of Italian cuisine, so you know what to serve, when, and why. The concept of cooking seasonally is one that Italians take seriously, and it is better for our economy, health, and environment, so it’s a good idea to become familiar with Chapter 4 as well. Chapter 5 gives you the tools you need to recreate delicious and nutritious Italian meals in minutes with the help of a well-stocked pantry and pantry recipe formulas.

Next, read through the recipes and create a course of action. First, I recommend stocking your pantry accordingly. Then spend some time making the base recipes. Next, dabble with some sauces or try a beloved recipe when you have time to do so and enjoy yourself in the process. Little by little, try new recipes and experiment pairing them properly. When you have a particular type of produce you like that is in season, look up how to prepare it, or swap it out for an ingredient in another recipe. You’ll be on your way to cooking like an Italian in no time!

Remember that genuinely mastering a cuisine takes decades of interest, discipline, and dedication, as well as travel and experiences. This book contains information that you would carefully absorb from witnessing your family this way while growing up in Italy, which takes at least eighteen years. It also contains a great deal of information that you would learn if you spent years in an Italian culinary school and had the opportunity to travel throughout the country. If you are able to appreciate and integrate a few recipes or a chapter every two weeks, for example, and with just a bit of patience and dedication, by this time next year, your Italian meals and the quality of your culinary life will be totally transformed.

The important thing to remember is that there is no race and that incorporating a few of these suggestions (when it feels best to you) offers pleasant and positive payoffs. Remember that authentic Italian cooking is a lifestyle, and the results will continue to multiply throughout your life, so there is no rush. To rush into anything is not the Italian way. "Chi va piano arriva lontano," or who goes slowly arrives far, as the Italian expression suggests.

May you savor every moment at the kitchen and the table!

Part 1

Introducing the Art of Italian Cooking

IN THIS PART …

Understand authentic Italian cuisine, its history, and culture.

Discover the importance of mastering time-honored traditions.

Enjoy cooking seasonally.

Build an Italian pantry and learn to cook from it.

Learn the art of la bella figura — how to make a good impression with food.

Recreate Italian base recipes that are the backbone of the kitchen.

Embrace Italian-style Sunday and holiday meals.

Master everything from traditional, typical meals to light dinners at home and meals on the go.

Become fluent in Italian culinary terms.

Chapter 1

Cooking the Italian Way: That’s Amore!

IN THIS CHAPTER

check Understanding authentic Italian cuisine

check Discovering the role of culture in the Italian kitchen

check Knowing how ancient strategies work in the modern kitchen

check Enjoying the seasons at the table

check Understanding the importance of the pantry

check Putting this book to use and making genuine Italian food

Love is the common denominator that binds the cuisine of each Italian region together to create a national treasure. Before discussing individual recipes and techniques, one must conjure up a sense of amore in order to be a great Italian cook. A deep sense of love for oneself, for those you’re cooking for, for the recipes and the regions themselves, and for the producers of the ingredients – let them inspire you to place a premium on cooking and eating well in the first place. Keeping those topics close to your heart and mind will inspire you to cook Italian food well.

Even if you’ve never cooked Italian food before, there’s no need to be intimidated. Despite Italy’s long, rich, and varied culinary history, the tips and techniques in this book prove how simple, accessible, straightforward, mouthwatering, and healthful Italian food can be.

Appreciating How History and Geography Shaped Italian Cuisine

Italians take cuisine very seriously while enjoying it to the fullest. In addition to mere fuel for the body, food is viewed as a source of daily pleasure and culinary medicine that should be savored. Along with fashion, music, art, architecture, design, and other artisan crafts, authentic cooking and food products are important parts of the culture that are a source of pride for Italians. Italians believe that the more informed we are on where our food comes from (both in the historical and geographical sense), the more we will appreciate it and enjoy it. In addition, understanding the history behind a dish helps to preserve its place in history by creating a place for it on the culinary landscape that won’t soon be forgotten. Taking the time to learn about Italian history and the unique features of its geography gives you the knowledge needed to serve the proper dishes at the right time of day and during the right season. It also enables you to pair foods together more easily and get the most out of seasonal produce. In short, knowledge of Italian history and geography helps to give you the mindset that an Italian naturally brings to the kitchen.

What Italians consider to be their cuisine varies greatly from how others around the world describe it. True Italian cuisine is recognized as the regional foods and recipes that make up the traditional classics that have been enjoyed for decades, centuries, and even millennia. There are a few ubiquitous and world-renowned creations that Italians claim as their collective own, such as pizza, pasta, risotto, gelato, and panettone. In the modern world, those recipes are carefully guarded, protected, and considered to be part of the culinary patrimony of the nation. These edible ambassadors make Italians proud when they are successfully recreated around the globe.

If you scratch a bit deeper beyond the surface, however, you will note that each of those dishes is linked to a particular place, such as the pizza of Naples, or they come from a larger category, such as pasta, which has different regional variations. Italians describe their own food by region, town, or city. Ragù Bolognese (from Bologna), Torta Caprese (from Capri), Carciofi all Romana (from Rome), and so on. As a result, to truly understand Italian cuisine, you must learn about Italy’s regions, culture, and history.

Food in every Italian region is the most highly celebrated aspect of the culture. Appreciated for being a daily source of pleasure, joy, and health, Italian food is a way of life. Chapter 2 discusses how time-honored traditions in agriculture and in cooking have woven their way into the tapestry of Italian daily life. By reading that chapter, you get a better sense of the role that food plays, beyond fuel, in an Italian’s life. By learning about highlights in Italian culinary history, you quickly can identify how the cuisines of various regions have both common denominators and unique qualities.

Regardless of which Italian region you spend time in, you’ll be able to taste the layers of history that it has experienced. From ancient indigenous inhabitants, to foreign rulers, and fancy courts, many factors have contributed to make Italian cuisine a microcosm of the influences that have shaped the course of Mediterranean history. The mere notion of food as culture itself has, for centuries, enhanced Italian cuisine and enabled it to become the most popular cuisine in both the world and the United States today.

Many newcomers to real Italian cuisine from abroad are surprised to learn that some of their favorites — which may have been Italian-American dishes or just improperly prepared recipes — are actually not part of a true Italian repertoire. Others still are surprised to learn just how simple, straightforward, mouthwatering, and healthful Italian food can be.

Remember In the United States, only one-third of the Italian foods eaten actually come from Italy. The rest are either falsely advertised or adaptations. In many cases, even the foods that are imported from Italy are not prepared properly. For this reason, many Italian recipes have disciplinari, or production guidelines, on the ways in which they should be made correctly. Pesto sauce from Genoa and pizza from Napoli are two examples of such recipes.

Back to Basics: Applying Ancient Strategies in the Modern Kitchen

Some cooking trends that are perfectly in line with our modern, fast-paced, even urban lifestyles, believe it or not, began in antiquity! Ancient ways of adding flavor to foods, the notion of culinary medicine, building on base recipes, making smart use of leftovers, and using seasonal produce are a few of my favorites. Thousands of years ago, aromatics such as garlic, onions, and leeks along with fresh herbs and spices were the go to flavor enhancers for recipes. Since these ingredients were available, they were combined in ingenious ways to not only make food taste better, but also provide relief and protection from illnesses and disease. Long before culinary medicine was a recognized term, food was used to heal the body and keep illness at bay. This concept fits perfectly with modern trends and provides easy and inexpensive ways to flavor our recipes without excess calories or fat.

For centuries, good Italian cooks relied on base recipes. Many of these, such as stock and bread crumbs, were created by using kitchen leftovers efficiently. You can use these same methods to cut down on your carbon footprint while saving money and eating more wholesome foods. Up until very recently, Italian cooks did not have the luxury of using out-of-season produce. Forced to use what was local and seasonal, their diet was based upon the nutrients that their bodies craved the most during each season. Even though modern supermarkets provide just about any food any time of year, health experts agree that local and seasonal ingredients do our bodies the most good. The more that we can incorporate these types of ancient practices in our modern lives, the better off our wallets, waistlines, and environments will be for it.

Building on base recipes

Chapter 3 discusses the importance of base recipes in Italian cuisine. It may sound boring to an avid cook, desiring to quickly recreate their favorite dishes, to take a few hours to create these recipes, but I can attest that it is time well spent.

For millennia, Italian home cooks have been doing inactive cooking by simmering stock on the stove, soaking beans, and other activites while they were busy attending to other things. They saved leftover bread to make bread crumbs, crostini, and bruschetta. They also cooked beans and legumes on a weekly basis to be added to recipes as needed. By adopting these ancient practices, you can be sure to not only make good use of time and money, but create healthier and tastier dishes as well.

Enjoying the seasons at the table

Seasonality at the Italian table refers to two things. The first is the time of year and the produce and types of fish and meat that are available during that period. The second involves the role that seasonal foods play in celebrating Italian holidays and Sunday suppers. Thanks to open air markets, butcher shops, and fish markets or marinas in most Italian neighborhoods, the average person in Italy is keenly aware of what is in season and when, and it is those foods that are most sought after. Television cooking shows, cookbooks, and food magazines in Italy all discuss seasonality and feature seasonal items. Because Italian holidays fall during the same seasons each year, certain seasonal foods (such as artichokes, asparagus, and lamb at Easter) are always on the menu. Familiarizing yourself with what is in season will set you up for success in the Italian kitchen.

Featuring seasonal foods

Did you know that eating seasonal produce is actually better for your body than eating fruits and vegetables that are out of season? Italians are consistently ranked among the healthiest people in Europe, and their eating and lifestyle patterns are to be thanked. Chapter 4 teaches how our bodies actually crave (nutritionally) the foods that grow in various times of the year as well as how to prepare them and plan meals around them. Since ancient times, Italian menus have always been produce-forward and dependent upon the seasons. Learning to cook and meal-plan this way is good for your wallet and your waistline, while ensuring that you eat the most fully flavored produce.

Even if you’ve never planned meals seasonally before, the tips in Chapter 4 will enable you to make the most of spring, summer, winter, and fall menus. Because the seasons fall at different times of year in different places, and various locations have unique agricultural patterns, it is best to plan what works for your growing conditions. A true Italian cook can always adapt to the location by employing traditional techniques with the best produce on hand. They cannot, however, tolerate produce that isn’t at its best.

Celebrating holidays big and small

To master authentic Italian cuisine, you must learn the basics of the piano della domenice, or Sunday lunch, still ritually enjoyed by 70 percent of modern Italians. This weekly highlight is as much a pleasure to prepare as it is to eat and share with family and friends. With a few tips to remember, you can transport yourself to Italy, at least to the table, with ease and joy.

Italian holiday menus and recipes are anticipated around the globe. Every joyous occasion, from Christmas and Winter holidays like Carnevale and St. Joseph’s Day, to Lent, Easter, and the Spring holidays, all have traditional recipes that are like edible time capsules just begging to be recreated. You learn the easiest ways to recreate these eleaborate recipes, how to serve them, and the customs behind them. Whether you are having a light dinner at home, entertaining guests, or eating on the go, the menus in Chapter 4 enable you to experience them with Italian flavor and flair.

Get Ready, Get Set!

Head into your kitchen with confidence and the knowledge that you can make masterpieces with relatively little equipment and few ingredients. Just flour, water, and your hands can open up worlds of culinary creativity. That said, there are a few recipes which will be made much more easily with the aid of a few simple tools. If you’re going to make fresh tomato sauce, ravioli, gnocchi, pesto sauce, or fresh pasta or bread, be sure to have on hand the items mentioned in this section.

Gathering the tools you need … and then some

Italian cooks are very innovative, and over the course of history they’ve made many substitutions to their list of kitchen equipment. However, I like to keep it as simple as possible — for example, I do not use an immersion blender at home or a pasta maker. I blend my soup and vegetables with a hand-cranked food mill as Italians have done for centuries, and I choose to roll out my pasta by hand with a rolling pin because it is the ancient way of doing it and it provides a more interesting texture. That said, once you have your basic needs covered (pots, pans, sharp knives, a pasta strainer, spatulas, ladles, and a rolling pin), having the following items on hand will make your life in the kitchen easier. Add them to your arsenal as desired, or come up with your own substitutes.

Cannoli molds

Dough scraper

Food mill (for transforming tomatoes into the proper consistency for fresh sauce without the seeds)

Food processor

Immersion blender

Meat hammer

Moka espresso pot and demitasse cups for espresso

Mortar and pestle

Pasta machine

Potato ricer (for prepping potatoes for gnocchi the proper way)

Ravioli cutters

Specific pans including large roasting pans and cake pans

Stocking important pantry items

Pantries are every bit as relevant today as they were 500 years ago. Whether you’re tired at the end of a long day of work, or snowed inside on a stormy day, your access to nutritious and convenient food becomes more limited, just as it was for our ancestors when crops were less abundant. Why turn to fast food and delivery when you can create something better from your own cabinet? Chapter 5 arms you with the tools needed to make luscious and memorable meals right from your own pantry.

Chapter 5 also teaches you how to read Italian labels so you get the most for your money at the store. Ever wondered about the difference between a DOP mozzarella and one without the quality seal? Chapter 5 delves into the distinctions between Italian quality seals and what you need to know. You’ll also boost your vocabulary with a concise Italian culinary glossary.

Keeping courses and food pairings in mind

Anyone embarking on mastering Italian cuisine needs to be able to plan menus, because there is a specific eating pattern that works in terms of flavor, seasonality, and health benefits.

If you’re new to Italian cuisine, you may be overwhelmed, not knowing what to serve or when to serve it, but Chapter 2 explains how the courses are set up and ideas to keep in mind as you decide what foods to serve, and Chapter 4 provides the sample menus and inspiration you need to pair the appetizers, sauces, pasta dishes, other first courses with the second courses, side dishes, fruit/nut/cheese platters, and desserts in this book.

Get Cooking! Eyeing Authentic Italian Recipes

When you’re ready to cook, Chapters 6 through 20 are where to turn. From appetizers to sauces, pasta, risotto, soups, gnocchi, meat, fish, poultry, and eggs, you learn the genuine Italian approach to all ingredients. Whether you’re preparing a fruit and cheese platter, a decadent dessert, a special occasion baked good, bread, pizza, or focaccia, you can find a variety of recipes to take you from morning to night, all year long.

Remember It’s no mistake that I saved the recipes for last. Although you may be eager to dive in to cooking, recipes are only one component of Italian cuisine. By taking a bit of time to familiarize yourself with the philosophy behind the food, you’ll have a much more meaningful (and fun) time in the kitchen and at the table.

As you embark on your Italian cuisine journey, keep in mind these ideas and traditions:

Take your time, and enjoy the process: One of the biggest secrets to the Italian kitchen is the pleasure that people take in preparing the food. People actually look forward to making cherished recipes for themselves and their loved ones when they can. A new crop, the arrival of the first berries of spring, or foraging mushrooms in the fall can all be excuses to create something sensational. If you head to the kitchen begrudgingly to cook Italian food, you will never be successful. Preparing true Italian food is work, but it is a labor of love. The first step to being a good cook is adopting this mentality.

Read through the recipe, and adjust if needed (to use more seasonal ingredients, for example); Italian recipes aren’t set in stone: In fact, making the proper substitutions is a typically Italian thing to do!

Gather the kitchen tools and ingredients you need ahead of time to help ensure a relaxed experience: No one wants to be harried in the kitchen. Traditionally, Italian kitchens weren’t set up like design studios; they were functioning laboratories with pots hanging from racks and tools out for easy access (like a restaurant). If your equipment is neatly tucked away, locating it, along with your ingredients, prior to cooking will save time and help you to enjoy the cooking process.

Share your labor of love: Getting others involved in the cooking process, eating with others, or sharing your creations helps to make the experience more pleasurable, healthful, and worthwhile.

Chapter 2

Pizza, Pasta, and So Much More: Appreciating Italian Tradition

IN THIS CHAPTER

check Mastering time-honored Italian traditions and meal planning

check Reviewing Italian culinary history

check Understanding the role of culture in the Italian kitchen

Much of what the world considers to be Italian food is either the food of Italian immigrants in foreign lands (which has been adapted to their new home countries) or regional dishes that Italians themselves would describe as being the food of a particular place in Italy instead of a national cuisine. Even Italy’s most ubiquitous dishes — such as pizza, pasta, and bread — have origins that can be traced to specific towns or regions even though they are now embraced by the nation as a whole. In this chapter, you learn how to master time-honored traditions, discover how menus are structured, familiarize yourself with a bit of Italian culinary history, and discover the role of culture in Italian cuisine.

The Role of Culture in the Italian Kitchen

Food is such an integral part of Italian culture — regardless of the region — that it is impossible to speak of one without the other. One of the reasons why Italian food is so appreciated internationally is that Italians understand and respect its place in culture. It has been said that food is art, nutrition, philosophy, diplomacy, spirituality, science, medicine, culture, joy, spirit, and entertainment. In the case of Italian food, this is especially true and realized by the locals.

No one in Italy is ever accused of speaking about food too much or called a foodie. Instead, a buona forchetta, or good fork, is used to describe a person who appreciates good food (as they rightly should), and it’s a compliment. Throughout history, we see the use of food in pagan culture, through antiquity, in Christianity, and now in our modern world with an almost sacred (and rightly so) appeal. The food we consume is one of the most powerful tools we have to affect our personal health and happiness. Prior to the 20th century, it was the philosophers and physicians who wrote about food, not the chefs themselves, which underscores the importance of the topic of cuisine. From Pythagoras’s teaching of nutrition in Kroton (Crotone), to Apicius writing the first Roman cookbook, to the scholars of the Middle Ages to Pellegrino Artusi’s 19th century writing classic, we can witness food being a highly appreciated form of culture.

Culture, in the Italian kitchen, is the knowledge that traditions were created for specific reasons (religious, seasonal, in commemoration of events); to recreate a recipe as it was customarily done is to promote the heritage of a particular region. In addition to the pleasure of eating mouthwatering specialties, this desire to uphold culture is the base of Italian cuisine. In many instances in the kitchen, shortcuts can be taken to save time and money. A true Italian cook, however, always opts for the traditional option, when possible, because they realize that losing customs is too great a price to pay and that spending a few moments to pass down heritage is time well spent.

Touring Important Events in Italian Culinary History

It’s important to understand that Italy’s long and varied culinary history deserves semesters of study. The overview in this section offers just enough info to whet your appetite for the history of Italian food and to enable you to appreciate just how diverse it is. Wheat and wine, for example, are two cornerstones of both ancient and modern Italian cuisine that originated in Mesopotamia, the area that is now modern-day Iran and Iraq. The Romans made the most significant contributions to the development and spread of viticulture, the study of grape cultivation, around the Mediterranean. Today, as a result, Italy is the largest producer of wine in the world. The Roman goddess of grain, Ceres, gave grains their common name today cereal, which in Italian are called cereali.

Most English-language history books begin discussing Italian history with ancient Rome. Prior to the Romans, however, there were native inhabitants and foreign powers in the various areas that