ITALIAN CUISINE

CULINARY HISTORY OF ITALY

Ask most people outside of Italy what their favorite Italian food is and you'll most likely
hear a common listing of pizza, spaghetti, and lasagna. While most of us recognize pizza
and pasta as Italian cuisine, the rich history of Italy proves that the food is much more
than dough and tomato sauce. Pulling from Roman, Greek, and Arab influences, Italian
cuisine evolved many times over before it became the popular foods known around the
world today.

WORLDLY INFLUENCES ON ITALIAN CUISINE : Rome controlled the area that is now
Italy for many years, bringing in Greek influences and importing foods from all around
the world. The Romans had a penchant for exotic ingredients and spices, which allowed
for a large variety of foods to be prepared and ingredients such as ginger, pepper, sugar,
and other spices to make a debut in Italian cuisine. After the Romans lost control of
Italy, other influences from France and Austria were able to make their way into Italian
foods.

Northern Italy was the region dedicated to trading luxury items and the area grew
wealthy because of it. This helped create a difference between northern and southern
Italian cooking. The southern tip of Italy was poor, and many people had to figure out
how to create foods that were filling and inexpensive. While the northerners were making
fresh pastas from egg and cream, the southerners were perfecting the art of creating dry
pasta and macaroni.

THE ORIGINS OF PIZZA AND PASTA : Much of what the world knows as Italian food
has its roots in southern Italy, especially Naples and Sicily. The working class and
peasants holds the claim to fame on creating pizza and pasta. Historically, pizza was not
served with tomato sauce but rather rubbed with oil and served with fish. Once tomatoes
were brought to Italy, pizza makers started creating red sauce pizza topped with fish or
other meat. In the 1800's it wasn't uncommon to see pizza sellers on the side of the road
in Naples. This tradition has continued, although the pizza is now sold in small shops
and pizzerias as opposed to carts lined up in the street.

Macaroni is a term used when describing hard shaped pasta pieces. It was the peasant's
food, along with pizza, because it was inexpensive to make and had a very long shelf life.
Italy even exported macaroni to other countries needing cheap, long-lasting food. Some
researchers have found documents that appear to mention the use of macaroni in Italy
as early as the 12th century. Spaghetti is another type of dried pasta, and was
historically served with fish and olive oil with garlic. Spaghetti Bolognese didn't become
the norm until tomatoes were introduced to Italy.

HISTORY AND MODERN TIMES: Today many of the historical culinary influences of the
Romans and Greeks are still apparent in Italian cooking. Fish is still a large part of the
diet, and Italians still focus on serving foods that are in season and grown locally, just
like they did in the past. People from all over the world can credit Italy, specifically
Naples and Sicily, with creating two of the most well-loved Italian foods, pizza and pasta.

GEOGRAPHIC LOCATION

Italy, slightly larger than Arizona, is a long peninsula shaped like a boot, surrounded on
the west by the Tyrrhenian Sea and on the east by the Adriatic. It is bounded by France,
Switzerland, Austria, and Slovenia to the north. The Apennine Mountains form the
peninsula's backbone; the Alps form its northern boundary. The largest of its many
northern lakes is Garda (143 sq mi; 370 sq km); the Po, its principal river, flows from the
Alps on Italy's western border and crosses the Lombard plain to the Adriatic Sea. Several
islands form part of Italy; the largest are Sicily (9,926 sq mi; 25,708 sq km) and Sardinia
(9,301 sq mi; 24,090 sq km).

ITALIAN CHARCUTERIE PRODUCT:

Italian Pork products: Culatello, Coppa, Pancetta, Guanciale & Lardo

Culatello di Zibello (D.O.P.)

 One of the very best of Italian salumeria, it is the Culatello di Zibello (D.O.P.), made
in Emilia-Romagna, particularly in the small town of Zibello.
 Culatello is a unique specialty made with the back of the pig’s haunches.
 As specified by its D.O.P. label, the pigs used to make this delicacy must be bred
and raised only in this particular region, where they are fed fresh grains and
cereals, as well as the whey and leftovers from the production of the famous
parmigiano and grana cheese that is made in this area as well.
 There is something magic in the making of this masterpiece of the Italian craft of
preserving and air curing pork meat. Besides the special care in feeding that these
hogs receive, a large reason for the extraordinary outcome of this delicacy is due
to the unique climactic conditions in this area.
 These regular fluctuations in temperature and humidity favorably affect the aging
process.
 A tremendous care is given to every step in the making of a great culatello: salting,
resting, filling of casings, tying, and aging. The ultimate result is a bright red meat
with very little white grain or fat; this salume is considered superior to even the
celebrated prosciutti of Parma or San Daniele.

Coppa or capocollo
 Coppa (called capocollo in parts of central and southern Italy) is a wonderfully
tasty salume (salted, air-cured pork meat).
 Coppa is made with meat from the pig’s neck muscles; it has a cylindrical shape
and typically weighs 7 to 10 lbs. The key phases of production for coppa—that is,
salting, resting and aging—are very similar to those for prosciutto crudo with some
notable differences.
 Besides salt, typically spices such as black or white pepper, cinnamon, cloves and
bay leaves are added to the meat before it is encased in a natural skin and tied up
with string; it is then aged from three to six months.
 In general, coppa has a bright red color with some pinkish-white fatty parts, which
account in part for its complex taste and rich aroma.

Pancetta (air-cured pork belly - ham):

 Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is
the Italian for ham, but is widely used to describe seasoned, cured, air-dried ham.
True prosciutto comes from Italy, but versions are now produced elsewhere.
 Pancetta is made with the same cut of meat used to produce bacon—that is, the
“pancia” or belly of the pig.
 The difference is that pancetta is not smoked, but rather it’s salted and air cured;
and there are no sugars added—instead spices like pepper (sometimes hot
pepper), fennel seeds, coriander, rosemary and juniper berries are used.
 The amount of lean streaks of meat in pancetta varies; the color of these lean
parts should be rose to red, and pinkish white for the fat.
 There are three types of pancetta: pancetta tesa (flat), pancetta arrotolata (rolled)
and pancetta coppata. The first one has the same shape as bacon; it is salted for
approximately three to seven days, and then sometimes washed with white wine.
Then, the concia (that is, the herbs and spices used for curing) is applied to the
 parts not covered by skin; the pieces are then left to mature in cellars or special
temperature-and-humidity controlled rooms for two to three months. The second
type, pancetta arrotolata is rolled so that the concia ends up inside the pancetta; it
is then usually encased in a natural skin and tied. This version of pancetta is
often slightly leaner than the flat version. Pancetta coppata is a slice of pork belly,
salted and treated with spices, and then rolled over a very lean loin of pork.
 In Italy, there is also air-cured lard which is taken from the shoulder and back of
the pig.
 The thin slices of pancetta are often rolled, together with rosemary, around veal,
beef or turkey roasts to keep them moist while cooking. Pancetta is often used
with eggs, such as in frittate, as well as for cooking potatoes, soups and numerous
pasta dishes.
 'Prosciutto cotto' is cooked and 'prosciutto crudo' is raw (although safe and ready
to eat thanks to the curing process). Italian prosciuttos are labeled according to
their city or province of origin. The most famous is 'prosciutto di Parma' or Parma
ham, which is salted and air-dried for 8 to 24 months.

Guanciale (Pigs cheeks)

 Guancia, which means “cheek” in Italian, is the meat derived from the jowls of the
pig.
 In the countryside of central Italy, it’s a common sight to see these triangular
pieces of meat hanging to dry in shops and cellars.
 Guanciale often has a couple of streaks of lean pink meat and is surrounded by a
delicate, sweet-tasting fat. It’s a real delicacy—a bit stronger than pancetta, with a
fuller flavor.

OTHER ITALIAN CURED MEATS

 SPIANATA ROMANA: Spianata Romana is a typical salame from the Latium

region. It is prepared with lean pork meat which has been carefully selected and
minced, then seasoned with salt and pepper and finally pressed into its traditional
flattened shape.
 SPECK: Speck is made exclusively with the best and leanest legs of pork (during
the smoking process that fat content would not only tend to become too strong,
but also turn rancid), from recognized and monitored breeders.
 ZAMPONE(STUFFED TROTTERS): It is made with 40% minced shoulder and
knuckle (the meat around the leg bone), 40% cheek meat, and the remaining 20%
is rind. It is made with a mix of pork meats (cheek, head, throat and shoulder), to
which salt, herbs and seasoning are added and then it is stuffed into clean, cured
front pig trotters from which the fat has been removed. The next step is drying
followed by boiling, the removal of the outer layer of fat and then cooling. Next, the
Zampone is pre-cooked (this version has replaced the tradition of selling the fresh
product) and finally packed.

ITALIAN HAM
 SAN DANIELE HAM: One of the most famous raw hams in the world, the name
itself denotes its origin, San Daniele in Friuli . It is a product par excellence of
Italian gastronomy. San Daniele ham has a triangular shape and, on completion
of its maturing process, should not weigh less than 10kg. This can vary marginally
depending on the weight of the fresh thigh . The meat must come from authorized
butchers who deal exclusively with pigs bred in eleven regions of northern Italy
and ensure that the animals are fed quality fodder. The regulations determining
the production of this ham are divided into nine phases including salting (with
80% humidity) and a fresh, dry maturing phase which is never shorter than 13
months.
 PARMA HAM: Parma ham is an exceptional cured meat obtained from a leg
of pork , on the bone, salted and matured The choice of meat is the first
step, followed by shaping and then salting. Once it has been subjected to a
series of invigorating massages with rock salt exfoliating crystals, the leg of pork
starts to change appearance. The salt is an extraordinary ingredient for preparing
a product to undergo a maturing process. It eliminates water and promotes
maturing by concentrating and enhancing flavors. Another unique ingredient is
the climate which blesses the areas where the ham is matured. This is where the
magic takes place, where the leg takes shape and soaks up colors, flavors and
aromas. The sea breeze helps to dry the product and the ham thus becomes pàr
sut in dialect, meaning ‘asciutto’, the Italian word for ‘dry’. Additional support is
given by that soft, greasy blend of pork fat, salt and pepper, which is rubbed
across the muscle tissues and exposed to the open air. The end result will be a
remarkable and homogenous product. The maturing process takes at least ten
months and the end weight will vary between 8-10kg.
 TUSCAN PDO HAM: Tuscan PDO Ham is produced throughout the whole
region and it is one of the most prestigious and sought after in Tuscany.
Tuscan PDO Ham is produced from fresh legs of pork coming from pigs that
are born, raised and slaughtered in Tuscany and in other Italian regions.
The finished product has a round shape and weighs 8.9 kilograms.
 BAZZONE HAM: Bazzone ham is one of the most prestigious and sought
after in Tuscany.. In the initial stage the leg of pork is trimmed in such a
way as to round off its shape. It is then covered in salt for two to three
months, during which time it is repeatedly, carefully and patiently
massaged by pork butchers. Once the excess salt is removed, it is washed and
dried and ready for the next stage - the maturing phase. This is a critical step in
the production of a ham as unique as the Bazzone. The hams are placed in groups
of 5-6 in a tub made out of Cardoso stone together with salt, pepper, spices, bay
leaves, garlic and rosemary. After about ninety days the hams are removed from
their tubs, washed and left to dry in cells, with controlled conditions of
temperature and humidity. Once dried, they are covered with a mixture that is
made up primarily of pepper, a little garlic and spices, and hung from the ceiling
of a well-ventilated room or dark cellar. After a minimum of 20-36 months of slow
maturing the ham is ready for consumption.
 CASENTINO HAM: Casentino ham is a traditional cured meat product from
the area around Casentino , in the province of Arezzo. It has a round,
slightly elongated and flattened shape. Its weight is usually between nine
and twelve kilos. In today's recipe, the legs of pork are kept refrigerated for at
least 24 hours and are subsequently trimmed, massaged and salted. The salting
mixture is made up of salt, garlic and other spices like pepper, chilli pepper,
ground nutmeg and juniper. After five to seven days, the residual salt is removed
from the surface and the ham is again massaged. It then goes to a second round
of salting which lasts about two weeks, after which the excess salt is again
removed and the ham is left to mature for a period ranging from forty to fifty days.
At this stage, according to tradition, the ham is hung in the kitchen and exposed
to the heat of the fire. It is for this reason that the official specification allows a
slight taste of natural smoking with oak, beech and to a lesser extent, juniper.
After a maturing period of not less than twelve months, the ham reaches a perfect
state of maturity.
 MODENA HAM: Modena Ham is a delicacy obtained from the preparation
and maturing of fresh pork thigh derived from selected and monitored
breeds of white pigs. According to regulations, the environment in which they
are bred must be clean, well ventilated and insulated and built in such a way that
waste products can be easily eliminated. The animal must be at least nine months
old before slaughtering. The thigh must have a weight which, even after the
maturing process must be at least 7 kg. The outer layer of fat is also subjected to
 strict regulations. It should be neither too thick nor too thin and, in any case, no
less then 15 millimeters. The pig is slaughtered between December and February.
Initially the thigh is placed into a mold and the rind is trimmed in such a way that
it gives the product its traditional, slightly pronounced, rounded shape. The
product then proceeds to its first salting , followed by a massage and then a brief
refrigeration period. The second salting phase is more superficial despite the fact
that the product is energetically kneaded to encourage absorption. The ensuing
resting period lasts at least two months and takes places in a cold environment
regulated at a temperature of 2-5°C. The product is then rinsed and prepared for
drying, by leaving it to drip, or artificially by using a cold desiccation unit. And
finally the maturing process , in ventilated environments where temperature and
humidity are specially regulated to recreate natural outdoor conditions. This is
done in order to avoid sudden changes, hence ensuring stable environmental
conditions which in turn promote optimal end results. During the concluding
phase the ham is smeared with a paste (a mixture of lard, salt, pepper and cereal
derivatives) which, by protecting the exposed part of the ham, preserves the
delicateness and tenderness of the interior meat. The maturing process takes
places in a more limited geographical area and namely the provinces of Bologna
and Reggio Emilia , obviously passing through Modena. The entire process takes
around 14 months and is crowned by the application of the production seal and
stamp: the ultimate guarantee of quality.
 CUNEO HAM: A PDO product that is typical of the area around Cuneo . The
ham weighing from seven to ten kilos with a dark red color, with little fat
and a compact texture. The production area is specified to include all
production phases. Starting with the pigs, which come from traditional breeds
and are born, raised and slaughtered in the area. After slaughtering, the fresh legs
of pork are trimmed into a "chicken thigh" shape, keeping the thigh-bone intact
but discarding the lower leg. The next stage is dry salting , where crushed pepper
corns and a sprinkling of spices (nutmeg, bay leaves, rosemary ...) can be added,
sometimes even with a dash of vinegar to moisten the curing mixture, and a rest
period of a couple of weeks to let the flavors flow and to promote cold drying.
Hams at this point are cleaned and trimmed. Even the 10 month maturing
process takes place on site, benefiting from the natural currents. This means it
has a very short production cycle where full traceability is guaranteed. Cuneo ham
is produced by simple farmers in small slaughterhouses equipped with maturing
rooms scattered across the area, where centuries-old traditions are handed down
from father to son. The result is

ITALIAN SAUSAGE:
 MORTADELLA is a large Italian sausage or cold cut made of finely hashed
or ground, heat-cured pork sausage, which incorporates at least 15% small
cubes of pork fat (principally the hard fat from the neck of the pig).
Mortadella is a staple product of Bologna, Italy. It is flavored with spices,
including whole or ground black pepper, myrtle berries, nutmeg, coriander and
pistachios, jalapeños and/or olives, though those with flavours other than ground
pepper and myrtle are not made with the original recipe from Bologna.
 COTECHINO: Cotechino is a stuffed sausage in which a pig's gut is stuffed
with a mixture of lean pork, fat, rind, spices and aromatic herbs. Eaten with
lentils, it traditionally brings luck. It could be considered the cured meat par
excellence and it is certainly one of the great traditional foods of Emilian cuisine.
The bouquet of spices required for minced cured meats includes mace, pepper,
clove flavored pepper, cinnamon and nutmeg. It is then inserted into the cotica
(pork rind, and from where it gets its name) even though industrial production
now often uses a synthetic casing. But something that mass production, and the
resulting increase in the production of Cotechino, has not altered is its flavor. The
 product is pierced in several places before being boiled for three hours and, as the
cooking process progresses, it gradually releases a fatty film into the water.
 NAPOLI SAUSAGE: A sausage prepared with raw, pork meat which has been
minced. Napoli sausage is made with lean cuts of pork meat from the leg , from
the loin from the shoulder , which are traditionally hand cut. The fat content is
also hand cut in order to preserve the flavor and texture of the raw ingredients
 NAPOLI SALAME: A salami made exclusively with choice pork meat, a wise
selection of herbs and spices and a gentle smoking process. A singular
product with an intense aroma reminiscent of the southern regions. The rule
of thumb for an excellent Napoli salame is the origin of the meat: it must be from a
regional breed and not be any younger than 8 months. The privileged cuts for
creating an optimal balance between lean and fat are belly, the cheek and the
trimmings of the ham.
 SALSICCIA -- (fresh sausage) - Made of finely cut pork; highly spiced; unlinked;
Italian origin.
 SOPPRESSATA is an Italian dry salami. Two principal types are made, a cured
dry sausage typical of Basilicata, Apulia and Calabria, and a very different
uncured salami, native to Tuscany and Liguria. Each of these varieties qualifies
for prodotto agroalimentare tradizionale (PAT) status. (this means ‘traditional food
product’)

Preparation: Soppressata can be made of fresh hams, as well as other cuts. Pork
is the traditional meat used, though it is sometimes made using beef. The meat is
either coarsely pressed or ground as with other salamis. Pressing gives it an
uneven, rustic appearance when sliced. Soppressata is a specialty of southern
Italy, and often includes hot pepper (though, as with all salami, seasonings vary).
The sausage is hung up to dry for anywhere between three and 12 weeks,
depending on the diameter, and loses about 30% of its original weight. Cured
soppressata is often stored in jars of olive oil. It is commonly sliced thin and
placed on crackers or sandwiches or eaten by itself.

 Salamella, or Neapolitan sausage (salsiccia napoletana) is a lightly smoked

sausage from Campania, but now produced in the whole of southern Italy..
It contains pork, veal, lard (or bacon fat), red chili pepper flakes, garlic,
salt, spices (various, possibly including pepper, chili, coriander, fennel,
nutmeg or even sugar), and wine. The smoking is thorough enough to prevent
the growth of mold after it is inserted into a natural casing for aging. It comes in
mild (salsiccia napoletana dolce) and hot (salsiccia napoletana piccante) versions.

SALAMI is cured sausage, fermented and air-dried meat, originating from one or a
variety of animals. The word “salami” is an Italian word, the plural form of salame, which
is simply a term for any type of salted meat. With the rising popularity of salami,
however, the term became connected primarily to one particular type of salted meat that
was stuffed into an animal casing and then allowed to cure . Salami is air-dried Italian
sausage cured with salt (what the "sal" in the name refers to). Genoa salami, hard salami,
and cotto salami are different types and are classified according to how they are cured and
the region they come from. Cotto salami, unlike Genoa and hard salami, is cooked. It is
seasoned with garlic and black peppercorns.
 CALABRESE SALAMI is a dry sausage of Italian origin; usually made from all
pork; seasoned with hot peppers.
 GENOA SALAMI is a dry sausage of Italian origin; usually made from all pork but
may contain a small portion of beef; moistened with wine or grape juice; seasoned
with garlic; a cord is wrapped lengthwise and around the sausage at regular
intervals.
 ITALIAN SALAMI includes many varieties named for towns and localities, e.g.,
Genoa, Milano, Sicilian; principally cured lean pork, coarsely chopped and some
 finely chopped lean beef; frequently moistened with red wine or grape juice;
usually highly seasoned with garlic and various spices; air dried; chewy texture.

'NDUJA is a spicy, spreadable pork sausage from Italy. It is typically made with parts of
the pig such as the shoulder, belly and jowl, as well as tripe, roasted peppers and a
mixture of spices
ITALIAN CHEESES (FORMAGGI):

Ancient Romans developed cheese-making into a precise art using many of the skills
from earlier times. The Romans understood that varying cures and treatments infused
their cheese with unique flavors. They were also the first to develop the aging process,
providing the cheese with an even more complex set of flavors. Romans invented the
caseale, or cheese kitchen, to hone their skills. The process of smoking cheeses also
originated in Ancient Rome. Knowledge of cheese-making skills spread throughout
Europe, sparked by the growth of the Roman Empire. Since then, many countries have
added contributions to the world of cheese, but the most treasured methods and recipes
are native to Italy.

The most immediate way to distinguish between cheeses is surely related to the origin of
the milk used.
Considering the types of milk which are mostly produced around the world, it is possible
to identify 5 main families:
- "vaccini", produced with cow milk
- "pecorini", produced with sheep milk
- "caprini", produced with goat milk
- "bufalini", produced with buffalo milk
- "a latte misto", produced with mixed milk

ASIAGO : From the region of Veneto, this hard cheese impregnated with small holes was originally
made on the foothills of the Dolomite mountains. There are two types : Asiago d'Allievo is made from a
combination of skimmed evening milk and fresh morning milk, then left to mature. It is piquant in flavor
and suitable for grating. Asiago grasso di monte is a younger and therefore softer cheese and is more
often eaten as a table cheese.

BEL PAESE : The name "Bel Paese" means "beautiful

country". This popular cheese comes from the beautiful
countryside of Lombardy. Bel Paese is fairly mild in flavor
and soft and creamy in texture. It is most frequently used
as a table cheese and provides an excellent contrast to the
sharper Italian varieties. It is also good as a melting
cheese, and for this reason is useful in cooking, particularly
as a substitute for Mozzarella. It is made during the cool
and cold months from cow milk in round and square shapes
of about two pounds.

FONTINA : A semi-hard cheese from Val D'Aosta,

Fontina takes its name from Mount Fontin near the town
of Aosta. It is one of the most famous of all Italian
cheeses, and many connoisseurs rank it amongst the top
cheeses in the world for its sweet, nutty flavor and
deliciously creamy texture. Although it is classed as a
table cheese, it is most often found in the celebrated
Piedmontese specialty Fonduta and other rich dishes.
GORGONZOLA : The blue-veined, yet mild, Gorgonzola
is one of the most famous cheeses throughout the world.
It takes its name from the town of the same name in
Lombardy, where it was originally made in damp caves.
These provide the right conditions for the mold to develop
and mature naturally, a process that can take up to one
year. Nowadays the cheese is made in factories where,
with the help of the bacteria Penicillium Gorgonzola, the
whole process usually takes as little as three months.
Pricking and turning the cheese in a specially controlled
atmosphere also helps to accelerate its aging process.

MASCARPONE : Mascarpone is a fresh cheese originally

from Lombardy; now it is available all over Italy. It is made from
fresh cream and sold in muslin bags as dessert cheese to be
served with fruit and sugar. Occasionally it is flavored with
liqueur.

MOZZARELLA : This cheese is traditionally made

from buffalo's milk, but nowadays it is more frequently
made from cow's milk or a mixture of both. In its native
Campania, Mozzarella comes in many unusual shapes and it
is frequently eaten fresh, when it is moist and dripping
with whey. Unless it is completely fresh like this, it is only
suitable for cooking, because it soon becomes dry and
loses some of its flavor. It is commonly used as a topping
for Neapolitan pizzas, but it can also be fried and baked.

PARMIGIANO : Parmigiano, or Parmesan , is the most

famous of all the Grana cheeses which are produced in
northern and central Italy. Grana is simply the collective term
used by the Italians to describe matured hard (grainy) cheese,
of which there are many different types. These cheeses are
believed to have originated in Roman times. Other types of
grana include Grana Lodigiano (from the area of Lodi in
Lombardy) and Grana Padano. The area of origin of the Grana
Padano stretches along the river Po Valley from Piedmont to
Veneto touching the province of Trento in northeast and some
area of Emilia-Romagma in the south. It involves 27 provinces
in all. Only grana that is made around the town of Parma can
actually be called Parmigiano Reggiano. Parmesan cheese takes
at least two years to come to maturity, although the flavor of
a good Parmesan will improve with age. Generally the longer
the cheese has been maturated, the more expensive it is.
Parmesan should always be bought in a piece to be freshly
grated over sauces, pasta or rice or added to cooked dishes.
Ready-grated Parmesan cheese cannot in any way compare in
flavor with the freshly grated cheese.
PECORINO : This is a hard country cheese, often used instead of
Parmesan cheese for gratin or cooking. Unlike Parmesan, pecorino is a
quick maturing cheese; it is usually ready to eat within eight months.
There are several varieties of pecorino, each with a slightly
different flavor, texture and appearance.
Pecorino Romano is considered to be one of the best. Pecorino Sardo
is made in Sardinia, where its manufacture has become a thriving
industry for the island. The Sardinian Pecorino Pepato is speckled
with black peppercorns. All make excellent grating and cooking
cheeses, and are rarely eaten as table cheeses.

PROVOLONE : Provolone must be one of the most famous

of all Italian cheeses, although this is probably due as much to
its shape as to its flavor. Provolone is still made into an oval
shape into which the cord makes deep grooves, it is more
often "kneaded" into fanciful shapes. There are two kind of
provolone, both eaten as table cheeses : Provolone Dolce,
which is young and mild, and Provolone Piccante, which is
mature and strong.

RICOTTA : Ricotta is a soft white cheese with a crumbly

texture made from the whey of ewe's or cow's milk. It is most
frequently used in cooking, both in sweet and savory dishes.
There are different types of ricotta, from fresh one through to
salted, dried and well mature varieties. Ricotta is usually fairly
easy to obtain outside Italy, at least in Italian specialty shops.

TALEGGIO : Taleggio cheese is named after a valley just

outside Milan. It is an ancient cheese and perhaps the best of the
Stracchino cheeses made in northern Italy in the regions of
Lombardy and Piedmont. This cheese is little known outside Italy,
since it is very quick to mature and therefore not suitable for
export. It is a soft, creamy cheese and one that should be eaten
as fresh as possible.

Some other examples include:

 Blue del Moncenisio – A real Italian classic! The home of Blue del Moncenisio is a
beautiful village in the Province of Turin. Its name comes from the Moncenisio
Pass in Val di Susa near the French boarder. This pasteurized cow’s milk cheese is
aged for four months, leaving it dense, moist, and spicy. Try eating it as a dessert-
cheese with a rich chutney.
 Bra Medio Tenero – This cheese is aged for six months in cellars within the
Italian province of Cuneo in Piedmont. Nomadic herdsmen of the area typically
provide the sixty day-aged, unpasteurized cow’s milk. Once the cheese is made, it
is aged for an additional six months, leaving it very sharp. Characterized by its
yellow-orange coloring, Bra Medio Tenero is also hard enough to grate. It is also
included in the Italian D.O.C.
 Brinata (Sheep’s Milk Brie) – Made from select, pasteurized sheep’s milk. The
cheese has a soft smooth texture and is covered by an edible white mold rind.
Brinata has more moisture than a typical brie. This cheese originates from
Tuscany.
 Burrata – This rare cow’s milk cheese from the Puglia region has a very short
shelf life and must be eaten within days after it is made. It is basically a sack of
mozzarella filled with butter-cream. One may find the asfodelo leaf wrapping
useful because if the leaves stay green, the cheese is still fresh!
 Caciocavallo DOP – The origins of the name of this Southern Italian cow’s milk
cheese are unknown. Like mozzarella and provolone, Caciocavallo is a pasta filata
cheese. Aged for three months, Caciocavallos take on a tangy, meaty flavor with
traces of anise and almond. This cheese is often characterized by its gourd-like
shape.
 Castelmagno – Named after its town of origin and considered the most important
Piedmontese cheese, Castelmagno uses a trio of milks: partly skimmed cow’s milk,
with small amounts of sheep’s and goat’s milk. A hard brown rind covers a firm,
pearl colored cheese that may contain edible blue-green veins. The flavor is both
savory and salty after its six-month maturation in a mountain grotto. Only six
thousand wheels are produced per year, making this cheese particularly rare.
 Fontal – A semi-soft table cheese made from pasteurized cow’s milk, Fontal is
named in honor of the classic Italian mountain cheese Fontina Val d’Aosta. This
cheese has a sweet and nutty flavor; it also melts very well. Note: Fontal is a
gourmet variation to mozzarella for use on pizza.
 Grana Padano Fresco – A younger version of Grana Padano, this cheese has a
much sweeter flavor than its traditional relative. Grana Padano Fresco’s richness
complements fruit and bread nicely. It works well alongside many dishes, making
it a perfect table cheese.
 Marzolino – This pasteurized sheep’s milk cheese is a specialty craft of Il Forteto
in the town of Mugello in the Tuscan region. The small ivory-colored Marzolino is
known for its mild, sweet flavor with hints of flowers from the pasture. The sheep
are milked in the spring when flowers are in full bloom.
 Organic Parmigiano Reggiano – From the Santa Rita dairy Co-op located at
Pompeano and Selva of Serramazzoni in the Modena Apennini Mountain. The
cattle used for milk are living in ideal conditions with no use of any genetically
modified nourishment. Milk from the evening rests overnight in containers,
causing the cream to surface naturally. Whole milk from the next morning is
combined with partially skimmed milk from the evening. Only organic rennet is
combined with the milk. Ten wheels of cheese are formed in large copper kettles
daily. Organic Parmigiano Reggiano soaks in brine for twenty-one days before it is
turned, cleaned and seasoned for two years.
 Parmigiano Reggiano Stravecchio – A 36-month aged version of Parmigiano
Reggiano. The cheese achieves a salty tang with a fruity flavor. More chunky
crystals form in this deep golden-colored version.
 Scamorza – This Italian “pasta filata” or spun cow’s milk cheese is made the same
way as mozzarella, although scamorza turns out to be somewhat drier. The pear-
shaped Scamorza has a stretchy, stringy texture. This cheese is aged for a few
days and is available in two versions: affumicate (smoked) or Bianca (plain).
Scamorza is used in many of the same ways as mozzarella.
 Spilimbergo Stagionato is a pasteurized cow’s milk cheese made in the Friuli
Mountains. A smooth rind covers the lightly colored, six-month aged rectangular
cheese with small-eye formation. Its flavor can be compared to Parmigiano
Reggiano.
GRAIN FOODS

Since ancient times, grains such as wheat have been a staple food throughout Italy.
Indeed, wheat is one of the most revered foods in Italian cookery. It's used to make a
variety of interesting breads including ciabatta, focaccia and crusty whole grain bread.
Pasta, which is made from wheat and comes in dozens of different shapes, has also been
a highly-prized food for centuries. Beans such as cannellini beans and chickpeas are
eaten regularly throughout Italy. They can be used in soups, stews, bakes, pasta and rice
dishes and in salads. Canned beans are the most convenient to use because they require
no lengthy pre-soaking. Farro is an Ancient Grain

Other popular grain foods include rice such as arborio (which is a short-grain variety of
rice popularly used in risottos) and cornmeal which is used to make polenta.

RICE has been a popular grain food, particularly in northern Italy, for centuries. The
most famous Italian rice dish is risotto, which is made with medium or short grain rice
like arborio. Long-grain rice is also used in various dishes including Insalata di riso
(Italian rice salad).

 Arancini or arancine are fried rice balls coated with breadcrumbs, said to have
originated in Sicily in the 10th century. Arancini are usually filled with ragù (meat
sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants
that differ in fillings and shape. The name derives from the food's shape and color,
which is reminiscent of an orange.
 Risotto is an Italian rice dish cooked in broth to a creamy consistency. The broth
may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine
and onion. It is one of the most common ways of cooking rice in Italy. Risotto is
normally a primo (first course), served on its own before the main course, but risotto
alla milanese, pronounced , is often served together with ossobuco alla milanese.(
Ossobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables,
white wine and broth. It is often garnished with gremolata and traditionally served
with risotto alla Milanese).

VEGETABLES AND FRUITS

There's an old saying that good cooking begins in the market, and never is this more true
than with authentic Italian cuisine which relies heavily on fresh produce.

The most commonly used vegetables include tomatoes, garlic, onions, bell peppers
(capsicum), cabbage, zucchini (courgettes), artichokes, fennel, mushrooms, celery,
asparagus, broccoli, spinach, cauliflower and lettuce. The Nightshades: Tomatoes,
eggplants and olives, major players in Italian cooking, are members of the nightshade
family. The nightshades are fruits commonly referred to and used as vegetables.
These hearty fruits serve as the base for a plethora of sauces and oils. Favored methods
of preparation include baking, stuffing, pureeing and sauteing.

These vegetables are traditionally chopped and added to bakes, pasta dishes, risottos
and pizza or turned into salads, soups, antipasti (appetizers) and side dishes.

Artichokes
Asparagus
Beans, etc. & Green Beans
Bell Peppers
Broccoli, Cabbage, Kale...
Cardoons
Chestnuts
Eggplant
Finocchio, Bulb Fennel
Mushrooms
Potatoes
Radicchio Rosso
Tomatoes
Zucchini & Squash

Fruits, both fresh and dried, are eaten as snacks and desserts. Popular types of fruit
include grapes, berries, citrus fruit such as oranges and lemons, figs, pears,
cherries, apples and plums.

OLIVES AND OLIVE OIL

Olives are used in many ways in Italian cuisine. They can be added to stews, bakes,
pasta dishes and risottos, sliced and used as a pizza topping, made into a paste for
spreading on bread or eaten as a snack or as part of an antipasto dish. Green olives are
young unripe olives, while black olives are fully matured. Southern Italy shares a similar
Mediterranean climate to Greece, Provence and Spain. This warm, sunny climate makes
it ideal for olive growing. Whole olives are used in cooking, but the most revered part of
the olive is the nectar it produces. The first cold pressing of the best olives produces
extra virgin olive oil. This golden-green, richly flavored oil is used in hot dishes,
marinades, salad dressings or drizzled on fresh crusty bread.

FISH, SHELLFISH, POULTRY AND EGGS

The coastline of Italy is dotted with fishing villages, and fish and shellfish are a
traditional staple in most parts of the country. Popular varieties of fish include tuna,
anchovies, sardines, swordfish, cod, salmon, shrimp, crab, squid, clams and
mussels. Anchovies are convenient to use in the canned or jarred form. They add a rich,
salty flavor to food and are ideal as a pizza topping and used to accent the flavor of pasta
dishes such as Pasta puttanesca. Tuna is one of the most popular types of fish in Italian
cookery. Using canned tuna as a substitute for fresh is a convenient and cost effective way
of enjoying this type of fish on a regular basis. It can be used in pasta dishes, stews,
bakes, risottos, antipasto, as a pizza topping or broken into chunks and added to salads.
This fish and shellfish is traditionally added to stews, pasta dishes, bakes, risottos and
pizzas, or simply served grilled, baked or lightly fried in olive oil with side dishes.
Poultry, especially chicken, is also eaten regularly. Eggs (uova), which are a
common ingredient in many Italian dishes such as frittata, are traditionally eaten
regularly, but in modest amounts.

MEAT

Meat has never featured prominently in Cucina Povera—the cuisine of poorer

southern Italy. Instead it has typically been eaten on festive occasions or used in small
amounts as a flavor and texture enhancer. In the northern parts of Italy meat has
traditionally been eaten more frequently, but still in moderation. Charcuterie products are
separately discussed.

LEGUMES AND NUTS

Legumes (beans, peas and lentils) are a highly popular food throughout Italy. In the
Tuscany region, for example, beans are so highly regarded that Tuscans are fondly
known as the "bean eaters." Commonly eaten beans include chickpeas and cannellini
beans. Green peas and green beans are also regularly used in Italian cookery, as are
lentils, which are added to soups and stews. They can be used in soups, stews, bakes,
pasta and rice dishes and in salads.

Nuts such as pine nuts, walnuts and almonds are used in cooking or eaten as snacks.
One of Italy's most famous sauces, pesto—which originates from the seaport of Genoa —is
a mixture of pine nuts, garlic, fresh basil, Parmesan cheese and olive oil. (There are also
other variations of pesto such as Sun-dried tomato and walnut pesto.)

HERBS AND SEASONINGS

Letting the flavor of fresh ingredients shine through is a fundamental part of Italian
cookery, so elaborate spices don't feature prominently. Instead fresh or dried herbs
such as basil, flat-leaf parsley, rosemary and oregano are used simply to highlight
the flavors of the food. Dried oregano is used as a flavor enhancer in many types of dishes
such as stews, pastas, pizzas, and bakes. Other important seasonings include salt,
freshly cracked pepper, vinegar (such as balsamic vinegar: Balsamic vinegar is
made from grapes and aged in wooden barrels to develop a rich, sweetish flavor that is
exquisite in Italian-style sauces, dressings and marinades) and foods that impart a rich
flavor such as anchovies, garlic, capers, olives and sun-dried tomatoes. Lemon juice
and wine are also common flavor enhancers, and fruity extra-virgin olive oil adds flavor
and texture when a little is stirred through dishes likes stews, soups or pasta sauces at
the end of cooking. Capers are the pickled flower buds of a Mediterranean plant. They
are commonly used in Italian dishes to add a characteristic piquant flavour. Sun-dried
tomatoes add flavor and texture to a variety of Italian dishes. They also make a
wonderful appetizer or snack when combined with a little thinly sliced cheese.
Gremolata or gremolada is a chopped herb condiment typically made of lemon zest,
garlic, and parsley.

DESSERTS: Wine has been the most popular alcoholic beverage since ancient times. It's
customary in Italy to consume wine with meals, and in moderation. Strong coffee is the
most popular non-alcoholic beverage. Traditionally, elaborate desserts have been
reserved for special occasions. Fresh and dried fruit, or a little cheese, are the typical
dessert.

 Cassata or Cassata siciliana is a traditional sweet from the area of Palermo,

Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or
liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla
filling similar to cannoli cream. It is covered with a shell of marzipan, pink and
green pastel colored icing, and decorative designs. The cassata is topped with
candied fruit depicting cherries and slices of citrus fruit characteristic of Sicily.
 Gelato: is the Italian word for ice cream, derived from the Latin word "gelātus"
(meaning frozen). Gelato is a type of soft ice cream containing a relatively small
amount of air. By statute, gelato in Italy must have at least 3.5% butterfat, with
no upper limit established.
 Granita (in Italian also granita siciliana) is a semi-frozen dessert made from
sugar, water and various flavorings.
 Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering
together cream, milk and sugar, mixing this with gelatin, and letting it cool until
set. It is generally believed to have originated in the Northern Italian region of
Piedmont,[1] although it is eaten all over Italy, where it is served with wild berries,
caramel, chocolate sauce or fruit coulis.
 Semifreddo is a class of semi-frozen desserts, typically ice-cream cakes, semi-
frozen custards, and certain fruit tarts. It has the texture of frozen mousse
because it is usually produced by uniting two equal parts of ice cream and
whipped cream.
  Tiramisu (from Italian, meaning "pick me up" or "lift me up") is a popular coffee-
flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a
whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese,
flavoured with cocoa.
 Zabaglione (written also sabayon, or zabajone, Zabaione), is an Italian dessert, or
sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually
Marsala wine, but in the original formula Moscato d'Asti). The dessert version is a
light custard, whipped to incorporate a large amount of air.
 A crostata is an Italian baked tart and a form of pie

ANTIPASTO (PLURAL ANTIPASTI)

This means "before the meal" and is the traditional first course of a formal Italian meal.
Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies,
artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats and
vegetables (both in oil or in vinegar).

 Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with

garlic and topped with olive oil, salt and pepper. Variations may include toppings
of tomato, vegetables, beans, cured meat, or cheese; the most popular recipe
outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella.
Bruschetta is usually served as a snack or appetizer. In some countries, a topping
of chopped tomato, olive oil and herbs is sold as bruschetta.
 Crostino (meaning "little toast" in Italian) is an Italian appetizer consisting of a
small slice of grilled or toasted bread and toppings. The toppings may include a
variety of different cheeses, meats, and vegetables, or may be presented more
simply with a brush of olive oil and herbs or a sauce. Crostini are typically made
using Italian ciabattas and are often served with wine.
 Capocollo or coppa, is a traditional Italian cold cut (salume) made from dry-
cured whole pork shoulder or neck. This cold cut is sometimes called coppa. The
name capocollo comes from capo—head—and collo—neck—of a pig

ITALIAN BREADS:

 salt focaccia: this is the common-known focaccia, also called schiacciata; it is a

flat oven-baked Italian bread, which may be topped with herbs or other
ingredients;
 sweet focaccia: typical Easter cake from Veneto, made of wheat, eggs, butter,
sugar and flavours.
 Ciabatta (slipper bread) is an Italian white bread made from wheat flour and
yeast, created in 1982 by a baker in Adria, Veneto, Italy in response to popularity
of French baguettes. Ciabatta is somewhat elongated, broad and flat and is baked
in many variations.
 Breadsticks (grissini) are generally pencil-sized sticks of crisp, dry bread
originating in Turin and the surrounding area in Italy. They are originally thought
to have been created in the 14th century; although according to a local tradition.
Breadsticks may be offered at the table in restaurants as an appetizer, in some
instances or regions they may be a type that is larger than pencil-sized. They may
also be combined with ingredients such as prosciutto as an hors d'œuvre.
 Panettone is type of sweet bread loaf originally from Milan usually prepared and
enjoyed for Christmas and New Year in Italy, southeastern France, Spain,
Portugal, Brazil, Peru, Malta, Germany and Switzerland, and is one of the symbols
of the city of Milan.
ITALIAN COOKING METHODS:

 Braising (brasare, “to braise”) indicates first searing the item (browning the
outside at a very high heat), and then partially covering it with liquid and
simmering at a low heat. Stewing is very similar to braising.
 When stewing ingredients (stufare, “to stew”), one has the option of first searing
the item, but it's not required. Then the item is completely covered in liquid and
simmered slowly.
 During sauté (saltare), you cook an item on the stovetop in a very small amount
of fat on high heat. This is a moist cooking technique—the fat used is usually oil
or butter. Often, the item is lightly dusted with flour, as well, to create a batter or
breading. The item is quickly cooked and browned on both sides.
 Steaming (fumante) is also a moist cooking technique and is accomplished by
rapidly boiling liquid (most commonly water) in a perforated pan with a lid. The lid
is kept secure throughout the cooking to trap the steam.
 Poaching (Bracconaggio) can be accomplished in a shallow or deep collection of
liquid. Items are generally simmered in a flavored liquid (usually stock).
 Al cartoccio means wrapping and cooking food in parchment paper.
 Soffritto: The Italian version of mirepoix is called soffritto (not to be confused with
the Spanish sofrito). An Italian soffritto is made with olive oil, especially in
Southern Italy, rather than butter, as in France or in Northern Italy, and may also
contain garlic, shallot, leek, and herbs.
 Frying:(friggere, “to fry”) can be accomplished several ways. You can pan-fry,
deep-fry, or stir-fry food. Pan-frying is similar to sautéing, but items are usually
breaded or battered and larger amounts of fat are used in the cooking. Deep-frying
is much like sautéing and pan-frying in that items are almost always coated with
either flour, breading, or batter. However, the amount of fat utilized is far greater
than in either sautéing or pan-frying. The item being cooked is completely
submerged in fat and cooked with high, moist heat.
 In the Oven (al Forno): Roasting (arrostire, “to roast”) is cooking through
indirect heat. Foods that are roasted are often placed on wire racks so that hot air
can completely surround and thoroughly cook them. Baking (cuocere, “to bake”;
or al forno, “baked”) is similar to roasting. Often dessert mixtures are placed in
baking vessels (pans, pie dishes, etc.) and these are placed in the oven. Hot, dry
air circulates around the food. Broiling is a dry direct-heat cooking method using
high heat, in which the heat comes from above the item. Grilling (grigliare, “to
grill”) is just the opposite: it is dry, direct-heat cooking in which the heat comes
from below the item. When broiling or grilling, you can quickly marinate or
moisten the product with oil or a vinaigrette before cooking.

REGIONAL COOKERY OF ITALY:

 The cuisine in northern Italy, for example, tends to rely more on dairy products
such as butter, cream, and cow's milk cheeses because the land is flatter and
better suited to raising cattle. It's also one of the more affluent parts of the
country, which makes for richer food with more expensive ingredients, such as
Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin With Leeks). Northern Italy
produces creamy, rich cheeses such as mascarpone and Gorgonzola from
Lombardy, fontina from Valle d'Aosta, and Taleggio from the Veneto. The region of
Emilia-Romagna, whose capital is Bologna, is known for its homemade egg pasta
and what is considered by many to be the king of Italian cheeses, Parmigiano-
Reggiano. It's also the region famous for prosciutto di Parma, as well as countless
other exquisite sausages and cured meats.
 In central Italy, the food becomes heartier with the wonderful bean soups of
Tuscany and the savory roasted meats of Umbria and Abruzzi, where lamb, wild
 boar, and game can be more prevalent than pork, beef, and veal. Zuppa di Farro e
Fagioli (Tuscan Bean-and-Barley Soup) is typical of the region.
 In southern Italy, there's more reliance on olive oil than butter, and the cheeses
used are more likely to be made from sheep's milk. The further south one goes,
the less affluent the population is; hence you'll find fewer fancy ingredients, a
more sparing use of meat, and a greater reliance on local, seasonal foods. Sicilian
and Sardinian cooking are not heavy, as is often thought. They are delicate,
fragrant dishes like Risotto Alle Vongole (Risotto With Clams) that emphasize
the flavors of the fresh ingredients and seafood with which they are blessed.

ABRUZZO: In some ways, Abruzzese cuisine is the undiscovered treasure of Italian

gastronomy. Abruzzese cooks are masters at turning simple ingredients (perhaps a
handful of freshly plucked beans from the garden plot, gleaming black mussels, golden
noodles) into glorious feasts. They flavor their dishes with hot chili pepper, aromatic
saffron, fruity olive oil. Pasta is the preferred Abruzzese first course, and none is as
typical as maccheroni alla chitarra ("guitar pasta"): sheets of egg dough are cut using a
flat rolling pin on a wooden box with strings (hence the name "guitar"). Crêpes (called
scrippelle) are rolled around savory fillings, dropped into broths, or layered with cheese,
vegetables, and meat before baking. Polenta is usually enjoyed with a spicy sausage ragù
or hearty meat sauce. In port cities, just-caught fish is marinated in a vinegary brine,
and rich soups are concocted from dozens of types of fish. In the mountains,
sheepherding remains a common way to make a living, so lamb, kid, sheep, and
mountain goat are mainstays of the diet; wine, garlic, olive oil, and rosemary are favorite
flavorings, especially when the source of heat is a lively wood fire. Many families still
raise their own pigs, and free-roaming pigs yield flavorful, lean meat and tasty salumi
(cured meats). Pastries tend to be unsophisticated: olive oil is often used instead of
butter, nuts or dried fruit provide bulk and flavor, and sheep's milk ricotta, a favorite in
central and southern Italy, shows up in fritters and sweet cakes.

LA PANARDA : The most interesting Abruzzese culinary tradition is la panarda, a multi-

course feast of gargantuan proportions. A legend holds that la panarda was born when a
young mother, gone to fetch water near her home, returned to find her newborn in the
mouth of a wolf. Desperate, the woman prayed to Saint Anthony of Abate, and the wolf
let the baby go. The grateful young mother promised to prepare a feast for Saint
Anthony, starting a tradition that would be passed down from generation to generation
for centuries to come. Most panarde consist of 35 to 50 courses and last all night, thus
enabling guests to partake of every dish at a leisurely pace. The mountain town of
Villavallelonga has preserved its panarda traditions more fervently than others, and local
families still host the feast on an annual basis. To go to Villavallelonga, take Highway 25
to the Celano exit, then follow the road to Trasacco and look for Villavallelonga.

LIGURIA: Sunny, unabashedly Mediterranean, the cooking of Liguria makes the most of
the fruits of land and sea. Its luxuriant hills offer a bounty of meaty porcini mushrooms
and resiny pine nuts, while the sea provides succulent anchovies ready to be salted for
future use. These three ingredients are combined with other staples, most notably the
region's delicate olive oil, to create Liguria's favorite dishes: braised salt cod, stewed
rabbit, and an array of subtle pasta sauces. Focaccia, a dimpled flatbread, is the region's
most emblematic bread, usually baked plain but sometimes stuffed or topped with every
ingredient imaginable.

LOMBARDY: Italy's leading industrial region, as well as its most populous, Lombardy is
home to three distinct landscapes: fertile flatlands, verdant foothills, and snowy
mountains. Rice and corn thrive in the northern climate, resulting in a rich repertoire of
risottos and polentas. Veal, beef, butter, and cow's milk cheeses appear at nearly every
meal, and sweetwater fish caught in Lombardy's many lakes (including Italy's largest,
Lago di Garda, and its most opulent, Lago di Como) round out the diet.
PIEDMONT: From the peaks of snowcapped mountains to the shores of glittering lakes,
Piedmont encompasses a diverse and prolific landscape. First-class wines like Barolo,
Barbaresco, and Barbera hail from hillside vineyards, noble partners to a cuisine that is
unabashedly rich and deliciously refined. Fresh pastas are stuffed with delicately spiced
forcemeats and showered with fragrant white truffles, rice is paired with everything from
frogs' legs to Castelmagno cheese, prized cuts of meat are boiled to tender perfection and
served with great pomp during the cold winter months, and the chocolate confections are
the best in the country.

PUGLIA: Puglia is a large, fertile region that forms the heel of the Italian boot. Unlike
nearly all other Italian regions, which are mostly hilly and mountainous, it is relatively
flat; in its sprawling Tavoliere Plain, much of Italy's wheat and other grains are grown.
Two of Puglia's most important cities, Bari (the regional capital) and Brindisi, were
already central ports at the time of the ancient Greeks and Romans. While cities along
the coast (Bari, Taranto, Foggia, Lecce, and Brindisi) are the most densely populated, the
areas most heavily visited by tourists are the dreamlike promontory of the Gargano
Peninsula and the city of Alberobello, which is home to thousands of unusual stone
houses with conical roofs

SARDINIA: Mysterious and isolated, Sardinia has been inhabited since the Neolithic Age.
Phoenician, Greek, Arab, Spanish, and French invaders have come and gone, marking
the local language, customs, and cuisine. The mountainous inland terrain is home to
wild animals (boar, mountain goat, hare, and more) which are transformed into
succulent pasta sauces, stews, and roasts. Lamb, the island's favorite meat, is often
cooked in the company of wild fennel, and sheep's milk cheese appears at nearly every
Sardinian meal.

SICILY: Some things are just meant to be. You can map out every last detail of your
holiday before ever stepping on a plane, but when it comes right down to it, the most
memorable moments of any vacation just can't be planned ahead--like when you'll be
lucky enough to meet an amazing cook who will not only welcome you into her home for
dinner on a windswept night in Sicily, but ask you to cook alongside her in a kitchen
that smells like freshly picked lemons and jasmine.

TUSCANY: Tuscany's food is much like Tuscany's landscape: clean, sober, and
soothingly simple. Building their characteristic dishes on a savvy interplay of vegetables,
beans, saltless bread, and fruity olive oil, Tuscans are masters at the art of
understatement; their favorite aromatics (thyme, rosemary, and fennel) are used
judiciously, never squandered or wasted. Sharp sheep's milk cheese from artisanal
dairies lends saltiness and pungency to pastas, savory pies, and salads, and robust
grains like farro (emmer wheat) add bulk to soups. Tuscans, self-proclaimed lovers of
rice, cook risotto with cuttlefish ink, with squab, or with chicken giblets, and often add a
handful of rice to vegetable soups. Ravioli and tortelli, the region's classic stuffed pastas,
are filled with ricotta or potatoes and pancetta, then napped with butter and sage,
tomato sauce, or a meat ragù. Along the coast, fish and seafood play a pivotal role;
scorpionfish, monkfish, mullet, and other rock fish are tossed into the pot to create a
thick, tomato-laced soup called cacciucco; the trick is using as many varieties of fish as
possible, and puréeing the fish (heads, bones, and all) right into the broth. A special
breed of cattle known as Chianina provides succulent meat for the grill, and the wild
boar that roams the Tuscan woods is transformed into succulent sweet-and-sour stews
and rich, rosy hams. Dessert, always more impressive on celebratory days, ranges from a
dome-shaped cake called zuccotto to a flatbread studded with grapes, baked since the
days of the Etruscans.
Famous foods: Pecorino cheese, steak alla fiorentina, Chianti wine
The ancestral home of the wealthy and influential Medici family, Tuscany produces some
of Italy's finest olive oils, sheep's milk cheeses, and meat dishes. Bread, baked in giant,
salt-free loaves, is king in this region, and locals incorporate it into numerous salads and
soups, including ribollita (vegetable soup) and panzanella, a salad composed of crumbled
bread, tomatoes, onions, and basil.
EMILIA - ROMAGNA
Capital city: Bologna
Famous foods: Parmigiano Reggiano, tortellini, Bolognese sauce, balsamic vinegar of
Modena
A vast, wealthy region located in northern Italy, Emilia-Romagna is rich in meats and
super-eggy pasta. The craft of curing meat is held in high esteem here — Italy's best
known meat product, prosciutto di Parma, is created in Emilia, as is the "king of
cheeses," Parmigiano Reggiano.

VENETO: There is much more to the Veneto than the romance and mystery of its capital
city, Venice. This northern Italian region combines stately mountains, dulcet hills, and a
perch on the Adriatic Sea, making it a fantastic place to enjoy a variety of cuisines. From
the Venetian lagoon come soups and risottos studded with seafood; the wind-swept hills
offer a mouthwatering selection of cured meats and aged cheeses; and the mountain
villages specialize in hearty foods like braised beef, best savored with a bracing glass of
the region's famous Amarone wine

A PEEK INTO THE WORLD OF PASTA……………

History of Pasta

Ancient Rome was the birthplace of fresh pasta (pasta fresca),which was made by adding
water to semolina-flour. This vital ingredient is made from durum wheat, a thriving crop
in Italy’s temperate climate. Unlike the dried pasta found at your local grocery store
today, fresh pasta was meant to be eaten immediately. The Arab invasions of Sicily in the
8th Century are thought to be the origins of dried pasta (pasta secca). At the time,
Palermo was producing mass quantities of the new product. Some Arabian influence can
still be found in select recipes, using ingredients such as raisins and cinnamon.

In the 1300’s, dried pasta became very popular for use on long nautical expeditions
because of its shelf-life and nutrition. These voyages contributed to pasta’s worldwide
appeal and led to advances in its form and technology. Back in Italy, pasta was slowly
migrating north to Naples and reached its destination in the 17th Century. A few
historical events boosted pasta to a national icon. It became a kitchen staple during the
Risorgimento (Italian Unification) in the mid 1860’s. Italian political and military figure
Giuseppe Garibaldi introduced the country to La Scienza in cucina e l’Arte I Mangiar
bene, a cookbook written in 1891 by Pellegrino Artusi that featured pasta. Tomato sauce
was introduced to Italy in the 19th Century but was met with skepticism. The tomato,
being a member of the nightshade family, was considered inedible in many regions;
fortunately, those rumors were put to rest shortly thereafter. The last major event to
influence pasta’s early history was the Italian Diaspora, a mass migration of Italians from
their country in the time between the Unification and World War I. These times of
hardship led Italians to take even more pride in refining the art of cooking.

Types of Pasta

There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From
here, there are more than 400 unique types of pasta: sheets, strips, long strands,
cylinders, unique shapes, flavors, and many other local varieties. There are more names
for pasta than the mind can retain, yet all are made from the same basic ingredients —
100% durum wheat and water with a specific percentage of acidity and humidity under
Italian law. Varying from the basics, light flavors and colors can be added to pasta with
egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas
creates its own unique dining experience when properly served. Another crucial aspect of
the experience is pasta being married with an appropriate, complimentary sauce. The
individual shape and texture given to pasta can be somewhat of a code in determining
the proper sauce. A simple rule of thumb would be as follows: thick pasta = thick sauce,
light pasta = light sauce.

Pasta fresca, the starting point of all pastas, is created with higher humidity, and some
types only exist in this category. Variations can often be regional. Northern Italy is known
to use all-purpose flour and eggs, while southern Italy uses the standard semolina and
water mixture. Reputed to have the best pasta fresca in Italy, the Emilia-Romagna region
often serves fresh pasta with cream sauces. Another regional variation could be found in
Piedmont where butter and black truffles are a common ingredient. Other ingredients
vary, from potatoes to ricotta.

Special tools are used when making dried pasta. First, the pasta is forced through holes
in a die-plate and onto sheets for cutting. The next step is drying. Pasta secca is only
considered real pasta if it is made in the proper Italian way, slow-drying it for upwards of
fifty hours in a copper mold, and then in the open air. The rest of the world usually dries
pasta in steel molds at extremely high temperatures for short periods of time, resulting in
an inferior product. Italians take pride in their method and can be proud of a smoother
tasting, quicker cooking pasta that can hold on to its sauce.

Shapes of Pasta

The following table maps out the various shapes and forms of pasta:

Unique Shapes
Name Description Translation
Flattened bell-shaped pasta with a frilly
Campanelle Little bells
edge on one end
Short convex ovals resembling an open
Capunti
empty pea pod
From casereccio meaning
Casarecce Short lengths rolled into an S shape
homemade
From the verb cavare meaning
Cavatelli Short, solid lengths
to hollow
Petal shaped, slightly curved with rough
Cencioni Little rags
convex side
Conchiglie Seashell shaped Shells
Conchiglioni Large, stuffable seashell-shaped Large shells
Corzetti Flat figure-eight stamped
Creste di
Short, curved and ruffled Cocks’ combs
Galli
Flat coin-shaped discs stamped with coats
Croxetti Little crosses
of arms
Panda-shaped bow-ties commonly served
Fantolioni Pre-packaged pandas
with boiled olives
Farfalle Bow tie or butterfly shaped Butterflies
Farfallone Larger bowties Large butterfly
Fiorentine Grooved cut tubes Florentine
Fiori Shaped like a flower Little flowers
Foglie
Shaped like an olive leaf Olive leaf
d’ulivo
Three-edged spiral, usually in mixed colors. From fusile, archaic/dialect
Fusilli Many vendors and brands sold as fusilli are form of fucile, meaning rifle. As
two-edged the inside barrel of a gun is
 Name Description Translation
“rifled” using a similar screw-
shaped device
Fusilli
A spring-shaped variety of the above Holed rifles
Bucati
A single S-shaped strand of pasta twisted in
Gemelli Twins
a loose spiral
Gigli Cone or flower shaped Lilies
Gnocchi Round in shape and often made
Scutch-grass; more generically,
Gramigna Short, curled lengths of pasta
“infesting weed”
Lanterne Curved ridges Lantern holders
Lumache Snail-shaped From lumaca, meaning snail
Lumaconi Jumbo lumache Large snails
Maltagliati Flat roughly cut triangles Badly cut
Designed by Philippe Starck in
Design based on compensating
Mandala 1987 for French pasta-maker
for overcooking
Panzani
Designed by Giorgetto Guigiaro
in 1983 – like a rolling ocean
wave in cross-section with
Marille From mare, meaning “sea”
internal rugosities, but
unsuccessful and no longer
produced
Orecchiette Bowl or ear shaped pasta Little ears
Pipe Larger version of macaroni Smoking pipes
Quadrefiore Square with rippled edges Flower quadrants
Radiatore Shaped like radiators Radiator
Short wide pasta with a 90-
Ricciolini From riccio, curly
degree twist
Ricciutelle Short spiraled pasta From riccio, curly
Rotelle Wagon wheel-shaped pasta Little wheels (from ruota-wheel)
2-edged spiral, tightly wound.
Rotini Some vendors and brands are
3-edged and sold as rotini
Spirali A tube which spirals round Spirals
Spiralini More tightly-coiled fusilli Little spirals
Priest-chokers or priest-
Strangolapreti Rolled across their width
stranglers
Torchio Torch-shaped Winepress
Trofie Thin twisted pasta

Tubular Pasta
Name Description Translation
Bucatini Hollow spaghetti Little holes
Calamarata Wide ring shaped pasta S uid also k o as ala a i

Calamaretti Smaller Calamarata

Cannelloni Large stuffable tubes Big pipes or reeds

Corkscrews; also known as Cellentani and

Cavatappi Corkscrew-shaped macaroni
Spirali
 Name Description Translation
Cellentani Corkscrew-shaped tube

Chifferi Short and wide macaroni

Short tubes, like elbows but shorter and

Ditalini Small fingers
without a bend

Fideua Short and thin tubes

Gomito
Bent tubes Elbow macaroni
Maccheroni

Slightly ribbed tube pasta; the ribs are

Elicoidali Helicoidal
corked as opposed to those on rigatoni

Fagioloni Short narrow tube Little beans

Garganelli Square egg noodle rolled into a tube

Maccheroni As long as a little finger, usually striped

Maccheroncelli Hollow pencil-shaped pasta

Maltagliati Short wide pasta with diagonally cut ends Roughly cut

Manicotti Large ridged tubes that are stuffed Sleeves, from the Italian word manica

Mezzani Pasta Short curved tube From Mezzo meaning half-size

Mezze Penne Short version of penne Half-pens

Mezze
Short, wide tubes Half bombards
Bombardoni

Sometimes mistakenly used as another

name for Penne, Mostaccioli differ in that
Mostaccioli Mustaches
they do not have ridges. Mostaccioli are also
alled Pe e Lis e o s ooth pe e

Paccheri Large tube

Pasta al Ceppo Shaped like a cinnamon stick

Medium length tubes with ridges, cut Lite ally pe s e ause the tip is si ila to
Penne
diagonally at both ends that of a quill, or fountain pen

Penne Rigate Penne with ridged sides

Penne Lisce Penne with smooth sides

Penne Zita Wider version of penne

 Name Description Translation
Pennette Short thin version of penne

Pennoni Wider version of penne

From the verb Perciare meaning “Hollow

Perciatelli Thicker bucatini
inside”

Rigatoncini Smaller version of rigatoni

From riga, meaning line: rigatoni is pasta with

lines (large). Rigato or rigate, when added to
Rigatoni Large and slightly curved tube
another pasta name means lined, or, with
idges added, as i spaghetti igati

Sagne
Long tube formed of twisted ribbon
Incannulate

Trenne Penne shaped as a triangle

Trennette Smaller version of trenne

From the verb Torcere meaning “to twist.”

Tortiglioni Narrower rigatoni
Twisted, wringed

Tuffoli Ridged rigatoni

Ziti Long, narrow hose-like tubes

Zitoni Wider version of Ziti

Strand Pasta

Name Description Translation

Spaghettoni Thick spaghetti Thick little twine

Spago means twine, spaghetto means little twine,

Spaghetti Most common round-rod pasta
spaghetti is plural

Spaghettini Thin spaghetti Thin little twine

Between spaghetti and vermicelli in

Fedelini Little faithful ones
size

Vermicelloni Thick vermicelli Thick little worms

Thicker than capellini, thinner than

Vermicelli Little worms
fedelini

Capellini Thinner than vermicelli, thicker than Fine hair

 Name Description Translation

angel hair

Capellini
Thinnest round-rod pasta Angel hair
d’angelo
In order of thickest to thinnest.

Various Strand Pasta

Name Description Translation

Thin strands often coiled into

Barbina Little beards
nests

Similar to spaghetti, except Named after the device used to cut the pasta, which has a
Spaghetti square rather than round, and wooden frame strung with metal wires. Sheets of pasta are
alla Chitarra made of egg in addition to pressed down onto the device, and then the wires are
flour st u ed so that the sli e s of pasta fall th ough

Ciriole Thicker version of chitarra

Fusilli Very long coiled rods (like a

Long rifles
Lunghi thin telephone cord)

Pici Very thick, long, hand rolled

Ribbon Pasta

Name Description Translation

Bavette Narrower version of tagliatelle Little thread

Bavettine Narrower version of bavette

Fettuce Wider version of fettuccine Ribbons

Fettuccine Ribbon of pasta approximately 6.5 millimeters wide Little ribbons

Fettucelle Narrower version of fettuccine

Lagane Wide flat noodles

Lasagne Very wide noodles that often have fluted edges Cooking pot

Lasagnette Narrower version of lasagne

Lasagnotte Longer version of lasagna

Linguettine Narrower version of linguine

Linguine Flattened spaghetti Little tongues

Mafalde Short rectangular ribbons

Mafaldine Long ribbons with ruffled sides

Pappardelle Thick flat ribbon

 Name Description Translation

Pillus Very thin ribbons

Pizzoccheri Ribbon pasta made from buckwheat

Reginette Wide ribbon with rippled edges Little queens

Sagnarelli Rectangular ribbons with fluted edges

Sciatelli of Sciatelli Home-made long spaghetti with a twisted long spiral

Stringozzi Similar to shoelaces From stringhe, meaning shoestrings

Tagliatelle Ribbon fairly thinner than fettucine Fo taglia e – to cut

Taglierini Thinner version of Tagliatelle

Trenette Thin ribbon ridged on one side

Tripoline Thick ribbon ridged on one side

Micro Pasta

Name Description Translation

Acini di Pepe Bead-like pasta Peppercorns

Anelli Small rings of pasta Rings

Anellini Smaller version of Anelli Little rings

Conchigliette Small shell shaped pasta Little shells

Corallini Small short tubes of pasta Little corals

Ditali Small short tubes Thimbles

Ditalini Smaller version of Ditali Little thimbles

Farfalline Small bow tie shaped pasta Either bowties or little butterflies

Fideos Short thin pasta

Thin threads; (from filo, meaning

Filini Smaller version of Fideos
thread)

Fregula Bead-like pasta from Sardinia

Funghini Small mushroom shaped pasta Little mushrooms

Ochi di Pernice Very small rings of pasta Partridge’s eyes

 Name Description Translation

Orzo Rice shaped pasta, also “Risoni” Barley

Small spheres about the same size or smaller than

Pastina Little pasta
Acini di Pepe

Pearl Pasta Spheres slightly larger than Acini di Pepe

Quadrettini Small flat squares of pasta Little squares

Risi Smaller version of Orzo Little rice

Seme di
Small seed shaped pasta Melon seeds
Melone

Stelle Small star-shaped pasta Stars

Stelline Smaller version of Stelle Little stars

Stortini Smaller version of elbow macaroni Little crooked ones

Trachana Granular, irregular shaped pasta of Greek origin

Stuffed Pasta

Name Description Translation

Semi-circular pockets; can be stuffed with ricotta or mix of cheese and meats
Agnolotti Lambs’ ears
or pureed vegetables

Cannelloni Oven cooked, stuffed rolls of pasta Big tubes

A semi-circular stuffed pasta, specifically associated with the style alla

Casoncelli bergamasca, which is stuffed with a mixture of bread crumbs, egg, cheese,
ground beef, salami, raisins, Amaretti biscuits, pear, and garlic

A pu se o u dle of pasta, ade f o a ou d of dough gathe ed i to a ball-

Fagottini Little purses
shaped bundle, often stuffed with ricotta and fresh pear

Mezzelune Semi-circular pockets; about 2.5 in. diameter Half-moons

Occhi di
A large, penne shaped pasta that is stuffed Eyes of the Wolf
Lupo

Panzerotti Pasta made from eggs cheese and flour

Pelmeni Meat-filled dumplings, usually served in broth

Pierogi Dumplings filled with meat, vegetables, cheese or fruit

Ravioli Square. About 3x3cm. Stuffed with cheese, ground meat, pureed vegetables, Possibly from
 Name Description Translation

or mixtures thereof apa, tu ip

Sacchettini Little
COMMON PASTA DISHES/SAUCES:

 Agnolotti is a kind of ravioli typical of the Piedmont region of Italy, made with
small pieces of flattened pasta dough, folded over with a roast beef meat and
vegetable stuffing.
 Cannelloni (Italian: large reeds) are a cylindrical type of pasta generally served
baked with a filling and covered by a sauce. The stuffing may include spinach and
various kinds of meat. The sauces typically used are tomato or béchamel sauce.
 Gnocchi are various thick, soft pastas that may be made from semolina, ordinary
wheat flour, flour and egg, flour, egg, and cheese, potato, breadcrumbs, or similar
ingredients.
 Lasagne(singular lasagna) are a wide, flat pasta shape, and possibly one of the
oldest types of pasta. The word also refers to a dish made with several layers of
lasagne sheets alternated with sauces and various other ingredients. Lasagne
originated in Italy, in the region of Emilia-Romagna.[citation needed] Traditional
lasagne is made by interleaving layers of pasta with layers of sauce, made with
ragù, bechamel, and Parmigiano-Reggiano.
 Bolognese sauce (MEAT SAUCE) known in Italian as ragù alla bolognese, is a
meat-based sauce originating from Bologna, Italy. Ingredients include a
characteristic soffritto of onion, celery and carrot, different types of minced or
finely chopped meat (generally bovine, including beef, and possibly pork, such as
pancetta), wine and a small amount of tomato concentrate.
 Sugo all'amatriciana or alla matriciana (in Romanesco dialect) is a traditional
Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and
tomato.
 Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta
made from garlic, tomatoes, and red chili peppers cooked in olive oil. "Arrabbiata"
literally means "angry" in Italian, and the name of the sauce is due to the heat of
the chili peppers.
 Carbonara is an Italian pasta dish from Latium, and more specifically to Rome,
based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon
(guanciale or pancetta), and black pepper.
 Genovese sauce is a rich, onion-based pasta sauce from the region of Campania,
Italy.
 Marinara sauce is a Italian tomato sauce usually made with tomatoes, garlic,
herbs, and onions. Its many variations can include the addition of capers, olives
and spices. It is occasionally sweetened with a dash of red wine.
 Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto
genovese), and traditionally consists of crushed garlic, basil, and European pine
nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore
Sardo (cheese made from sheep's milk).
 Pasta Puttanesca (Italian Penne alla Puttanesca) is a traditional Italian pasta
dish made with a sauce named sugo alla puttanesca. The ingredients for sugo alla
puttanesca tend to be very easy to find, and are typically Mediterannean. Extra-virgin olive
oil (with butter, if preferred) is put in a frying pan. Then, finely chopped cloves of garlic
(sometimes with onions) are added, followed by peperoncino (dried hot peppers) and
anchovy fillets mashed with a fork. Anchovies are usually not sautéed for a long time, to
avoid a strong "fishy" taste. Tuna and mushrooms may also be added for variety to the
soffritto. Tomatoes are poured in, and when the sauce comes to the boiling point, chopped
capers (in vinegar) and stoned black olives will be added. Then the sauce will be reduced
over fierce heat. As a final touch, chopped parsley (preferably with fresh basil leaves) is
occasionally included. Recipes may differ according to preferences; sugo alla puttanesca
must be a little salty (from salted anchovies and olives), spicy (from hot red peppers) and
quite fragrant (with large amounts of garlic).
 Alfredo: In the culinary arts, alfredo is a creamy sauce that can be served with
pasta and chicken. The basic ingredients of alfredo sauce are cream, butter and
parmesan cheese. Other alfredo ingredients frequently include garlic and chopped
parsley.
A PUNCH OF PIZZA……………
Historical origins:

If there is a food that is simultaneously a dish, a symbol, and a ritual, that food is pizza.
Beloved worldwide, there is no better known type of cuisine than pizza. Pizza itself
originated in the area of today’s Israel (Israel, Cyprus, Jordan, Lebanon, Palestine,
and Syria) where the pizza was first called pita, a simple flatbread consisting of flour,
yeast, salt, and sugar that was then baked in a hot oven. From there, the pita migrated
through Turkey, where the Byzantines influenced the pita by further seasoning or
stuffing the flatbread. Finally, the pita made its way to Italy with the rise of the
Roman Empire. The dish became more of what we would recognize as today’s focaccia,
and the Romans renamed the dish pizze.
Pizza has spent most of its history in ignominy because the Italian aristocracy viewed
the dish as peasant, or street food. Pizza was made in small taverns called pizzerias
by trained pizzaioli who handcrafted the pizzas and then handed them off to peddlers
who then sold them to hungry customers. The peddlers walked around the streets
with a foldable table on their backs and a round stove on their heads. When
stopped by a customer, the peddler unfolded the table, placed the stove on top of it, and
took a warm slice of pizza out of the oven to give to the hungry customer. Until the
1960s, a customer could still buy a slice of pizza this way in Italy. As Italians emigrated
from Italy to the United States of America in the late 1800s and early 1900s, they
brought with them their cuisine and introduced pizza to America.
Pizza has enlarged many economies, modified various social patterns, and encouraged
amateur and professional chefs to add exciting dishes to cuisine. As a dish, pizza has
become beloved throughout the world. It appeals to the working class and wealthy alike.
The tradition of Pizza:
Believed to be the birthplace of pizza, the Italian city of Naples is known around
the world, even still today, to have the best tasting pizza anywhere. Pizza is made
a little differently in Naples than it is in other places, such as the United States. Many
Neopolitan pizza recipes have remained the same for more than three hundred years and
many pizza makers in Naples will only make their pizzas in the traditional Neopolitan
ways, with only the ingredients and toppings that were used in the beginning of pizza
making in Naples. Neopolitan pizza makers will often use only large wood burning
ovens as they have done since the days when pizza was first introduced to the
people. These traditional pizza ovens can reach as high as nine hundred degrees, at this
temperature it only takes around four or five minutes to cook a pizza completely. In Italy,
pizza is one of the most reasonable dishes you can have.

Some of the most well known types of traditional pizza from the city of Naples
are:

The Pizza Margherita, or Pizza Margarita to some, is a classic Neopolitan pizza which
is made with extra virgin olive oil, fresh tomatoes, basil and sliced mozzarella cheese.
This pizza was first created by Raffaele Esposito, a local baker in Naples. He made it for
the visit of King Umberto the first and Queen Margherita of the new established Savoy
dynasty, along with two others, Queen Margherita proclaimed this particular pizza her
favorite for it's delicious taste and colors that represented the colors on the Italian flag.
So this pizza was from then on known as the Pizza Margherita, in her honor.

The Pizza Marinara, which is considered to be the first type of traditional Neopolitan
pizza ever to have been made and sold to the public. Pizza Marinara is a very simple
pizza that is made with extra vigin olive oil, fresh tomatoes, oregano and garlic.
Originally, Pizza Marinara was said to be made by local bakers and sold to the poor
people of Naples from hand carts and stands in the streets.
The Pizza Quattro Stagioni, or four seasons pizza in English, is a beautiful and
tasty Neopolitan pizza that is divided into four sections to represent the four seasons.
Each section has different toppings, giving each slice it's own unique flavor, as well as
making it a more difficult and time consuming pizza to put together. The original creator
of the pizza quattro stagioni is not known or documented, but Antonio Pace, owner of
Ciro a Santa Brigida Ristorante Pizzeria in Naples, has claimed that one of his ancestors
had invented the now famous Neopolitan pizza to please his family's different tastes.

These are just three of the great traditional pizzas of the historic city of Naples, Italy,
birthplace of the pizza and home to some of the most delicious pizza in the world. If
you're ever in the area, be sure to stop in and try the best pizza you ever tasted because
it's really different from pizza that you ever found anywhere else. One of the reasons why
Naples's pizza so tasty compared to others is the ingredients. According to people who
stay in there the ingredient for Naples pizza aren't available elsewhere. That is the reason
why Italian's pizza so unique and also really special.

Common pizza toppings:

 Focaccia al rosmarino - based on rosemary and olive oil, sometimes served with
prosciutto. Usually served as appetizer
 Pizza marinara - based on tomato, oregano and garlic
 Pizza Margherita - based on tomato and mozzarella
 Pizza alla napoletana (or Napoli) - tomato, mozzarella and anchovy
 Pizza siciliana — tomato, mozzarella, capperi, olive and anchovy
 Pizza romana — tomato, mozzarella, capperi and anchovy
 Pizza pugliese — tomato, mozzarella and onions
 Pizza capricciosa - with tomato, mozzarella, mushrooms, artichokes, black and
green olives
 Pizza quattro stagioni - based on tomato and divided in four sectors, one for each
season:
o Spring: cooked ham (prosciutto cotto) and black olives
o Summer: artichokes and anchovy
o Autumn: tomato and mozzarella (like Pizza Margherita)
o Winter: mushrooms
 Pizza ai quattro formaggi - (four cheese pizza) with four different cheeses
(sometimes melted together, sometimes in sectors)
 Pizza ai funghi e salsicce (Pizza with mushroom and sausage) or boscaiola - with
mozzarella, mushrooms and sausages, with or without tomato.
 Calzone - folded over dough usually filled with ricotta and other ingredients

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