ITALIAN CUISINE

THE COOKING OF ITALY

THE MOTHER CUISINE : The cooking of the Italian Peninsula was the first fully developed
cuisine in Europe. Its originators the ancient Romans, found some of their culinary inspirations
in Asia minor and Greece , besides drawing on many resources and ingredients that were home
grown . Combining all these it was possible for Italy to teach France the act of good Cooking
and eating . In fact , the La Rowne Gastronomique the bible of French Cooking goes on Staple “
Italian Cooking can be considered , as a varitable mother cuisine.

It was in 1533, that Catherine de Medici journeyed from Florence to France for her marriage to
king Henri II. Both Catherine and her Cousin Marie de Medici who later became queen of Henri
IV in 1600, brought teams of Expert cooks to France with them. They knew the art of making
modern Pastry and desserts , Cakes , cream puffs and ices. Medici cooks also now familiar
vegetables like outside Italy dishes such as the now familiar vegetables like asparagus, artichok,
broccoli and the tiny peas that the French took as their own and which the world now knows as
Petit’s Pois.

The mother Cuisine of Italy also assimilated many Products of the New World and helped
introduce them to the old. It is hard to imagine Italian Cooking without the tomato, but till 1554,
no European had even set eyes to it . It was imported into Italy form mixies where it was known
as Pomo d’ oro (golden apples) . The Piments or red Pepper , to important in Italian Cooking
today , was also a find of the conquests , so was the potato sent back to Europe in 1540. Italy
was also the first to Exploit corn , the grain used today in Polento. Turkey were brought back
from America and were cooked according to Existing recipes of Peacock . In the end of 1600 ,
the Italian list of food resources was complete and Italians cooking techniques and eating habits
had crytallised into the forms we know today.

THE MODERN CUISINE

To many a non –Italian , the Cooking of Italy means Pasta, Paste and more Pasta. Actually ,
Italian Fare can be lively and interesting .It ranges from rich, stomach warming soups through
dazzling anti Pasta , meat, fish and vegetables dishes , to a profusion of cakes and ice creams.

On the basis of styles of Cooking Pasta , the whole Country can be divided into North and
South , into two quite separate culinary territories.

The north is fertile Popular ,industrialized and affluent, the south is Porched , sparsely inhabited
historically poor and mainly agricultural .As a Consequence , the north cooks in butter , the
South in olive oil (its cheaper to maintain an olive tree than a cow. Flat Pastas , usually made
with egg are Popular in the north where as dried tubular Pastas like Spaghetti and macaroni are
more popular in the south.
PASTA

No doubt, most non-Italians if asked to name Pastas would probably mention Spaghetti and
macaron’s and Perhaps Cavioli and Vermicilli . This is not many from a list which includes
agnolotti , amorini, bucatini , Cenellon, Capellini, Capalletti, Covatoni, Conchiylie, ditali,
ditalini, faifalle, faifalette, fedelini, fettucea, fettucelle, fettucine, fritelle, fusilli,losagne, linguine,
lumache, Macherancelli, Mafalde, Malfatti, Manicotti,Margherite, Maruzelle, Mezoni,
Mostaccioli, Papardelle,Passatelli,Pastine, Penne, Pennoni, Perciatelli, riccidine, rigati, rigatoni,
spaghettini, spiedini, stelline, stivaletti, tagliarini, tagliatell, tagliolioni, tonarelli, tonnellini,
tortelli,tortellini,torteloni,trenette, tripalini, tubettini, tufoni, & ziti. Most names describe the
shape , origins or filling of the Pastas at times , they are in local dialects and at times, even
nicknames among those which are translatable are agnolotti (little lambs) amorini (little cupids) ,
Cannelloni(Big Pipes) Conchiglie (Counch Shells) , farfaller (butterflies),

fusilli (spindles) linque de Parsero ( Sparroni tongues ) viceiolini(little cinls) Stivalatti

(little boots and vermicelli(little worms).

Pastas can be cooked in variety of ways including boiling , frying , baking . Besides the above
list , they are doughy varieties of gnocchi which are Pasta like dumplings made of flour,
semolina, Potatoes or a mixture of these .There are also a whole range of sauces including Pesto,
“ Besciamella” and ragu Bolognese” that go along with these Pastas. After Pasta , the sea ,
infact , is Italy’s more important sauce of food . Every Italian Provence , with a sea coast has its
own delicious variety of chowders. From its long Coastline along the Tyrrhenien and Adriatic
seas , Italian net around 700 million tonnes of fish each year. These includes varieties such as ,
red mullet sole bars, anchovies, sardines, mackeral, tuna and .

The sea also Provides vast quantities of shell fish and crustaceans cysters, clams , mussels ,
spiny lobsters , shrimp, cray fish, and the famous scampi also squid , cuttle fish and Octopus
varieties not very Popular outside Italy.

While Pasta and fish may be the staple diet , the greater glories of Italian cuisine lies in its fruits
and vegetables.

No Italian kitchen is without fresh or dried bunches of Parsley, sweet basil, wild marjoram , sage,
tarragon, bay leaves, oregano mint, fennel seeds and juniper berries. Along with spices such as
cloves , coriander , and flavouring like saffaron , garlic shallots, lemon juice,vinegar, olives and
celery from a wide spectrum of Enhances to choose from. In this list, the olive has a special place
.Some of the best olive oil comes from Italy .Lucca in Tuscany and Saseria in Sardania produce
top quality olive oil .

Italy in Europe biggest producer of rice and its per acre production is not matched anywhere in
the world . Arborio is a top quality rice used in the making of Rizotto. By the end of the 18 th
century . The rice grown in the Piedmont region in the North was so superior that its cultivation
methods was a closely guarded secret .It was illegal to take the seed out of the region.

Although Italians are not ordinarily great meat eaters , it is not true that Italy does not have
good meat. Italian veal, Pork and even beef are very good , but most Italian prefer veal, among
other popular meats are the processed Pork in the form of Parma , Ham , Bologna sausage ,
Mortadello sausage . Duck geese children and turkey are also prepared in a variety of ways.

Italy also has a fair amount of good quality cheese , Although they do not compare with the
variety of France , cheeses such as Parmesan , Gorgonzola and Bel Paese are now world famous.

Italian ice creams are probably the best in the world .It comes in two basic varieties , the gelati
( milk based , such as vanilla , chocolate ) and granita (shorbet like made of a thin Powdery ice
flavoured with lemon , Coffee etc.,
THE REGIONS OF ITALY

Culinary wise Italy has been divided into various regions .Each region has its own history and its
own distinctive way of Preparing food. The main region include Rome, Florence and Tuscany ,
Bologna , Venice and the North east , Genoe and Lingwia, Milan and Lombardy .Turin and
Piedmont , Naples and the South and the islands .All Italians Consider restaurants serving dishes
from other regions as being “International” .To a citizen of Bologna , a restaurant serving
Roman. Genoese or sielian dishes is International but a Bologna restaurant serving Milanese ,
venetian or Florentine dishes is not regarded as International as those dishes are from
neighbouring region and have been assimilated into Bolognese cuisine .One reason that many
Foreigners think Italian Cooking is Pretty much the same is that most Italian restaurants abroad
are Nepolitan. It was from the relatively improvised south of the country that most immigrants
came from , bringing with them their regional Cuisines .In the broadest terms , the dominant city
of Northern Italian Cooking is Bologna and Naples is of the South. Besides having a large
appetite for Pasta , South Italy also has bread as its staple .Bread not money is the gift for
beggars . Bread is combined with cheese to produce the traditional “Mozzarella in Carrozza”
(Mozzerelle in a carriage ). The South also has a well developed sweet tooth .”Trudiddi are small
biscuits fried in oil, dipped in honey and frosted with sugar or chocolate , mostaccioli are similar
but flavoured with almonds Biscuits Tortoni invented by a Neapolitan of the same name led to
the development of granite and gelati.

SICILY & SARDINIA

The two islands region of the coast of Italy have also greatly influenced the food of Italy . They
share a certain insular conservatism, clinging to their own ancient culinary traditions .Sicily
raises lush crops of citrus fruits , garden vegetables olives and grapes. Sardinia a fishes for tuna
has some excellent wines and has about one third of the flock of sheep in Italy. The most famous
creations of Sicilian cuisine are the sweets and Pastries . Home made cakes and breads are also
Popular. The typical bread is Cartwheel shaped .Sicilians eat little meat and that too in the form
of cured sausage .In Sardinia the meals are healthier .This is the land of cooking “FURRIA”
Furria meaning to turn and turn on. This refers to spit roasting and whole animals such as wild
boar , suckling Pig, basy lamb and young goats . Sardinia and sicily were once known as the
Grannary of Italy.

THE REGION OF ROME

Sooner or later, for most visitors , all roads lead to Rome , as a Capital , Rome manages to
embraces the culinary character of the entire country .The real Pride of the Roman
Homeland ,however lies in its own native cooking . Romans know or care for the gastronomic
split between the north and south .They have developed their own variation of both northern
and southern Pasta. The city is famous for its Cannelonoi , fettucine, al burro and tagliatelle .
Rome also has many dishes involving Maceroni and spaghetti (from South ). Among the meat
dishes, the popular ones include Porchette and abbachio (suckling lamb) another favourite is
saltimbocca a veal and ham Escalope seasoned with sage and santeed in butter and then braised
in wine .”Filetti di baccale (thin strips of salt cod, dipped in butter and fried in olive oil).

Pajata de Vitello (real offals with Pecorina cheese and rigatoni.) Coda alla Vaccinora (braised ox
tails) Pemodori Cenriso (striffed tomatoes ) and cipolline in agrodeolee are all Roman favourites
.The neighbouring districts of Umbria and the Marches are also decidedly influenced by Latin
(Rome) . Perogia the capital of Umbria the region north of Rome is known for its chocolates, the
best in Italy as well as for Porchetta Perugina ahighly spiced version of the suckling Pig.Umbria
is also famous for its crop of good quality vegetables including celery and Mushrooms .More
exotic are its magnificient block truffles richer in taste than its French counter part. Another
source of food is the fresh water lakes of Trasimen and Piediluco where trount , Perch grey
mullet and cels.
FLORENCE & TUSCANY

Tuscany is considered the heart land of the nation , the place where the language is the Purest ,
the traditions strongest and the culture liveliest . It is also the region where he food is thought to
be least corrupted by outside influence Great attention is paid to raw ingredients of the highest
quality cooked with a minimum of seasoning and sauces .The heart of this heart land is
Florence .To many a foreigners , especially to those who know French cooking , the term a la
Florentine is famous and would mean the use of spinach in the dish. This is not totally true. To a
true Italian a la Florentine would mean the way a la Florentine cooks . One of the more famous
dishes is trippa a la Florentine tripe stewed in chicken stock with herbs and vegetables and
served with grated Parmesan cheese. Another is arista a la Florentina (roast saddle of Pork
seasoned with garlic , cloves and rosemary). Pullo a la diavola (tender quarter of chicken basted
with a spicy butter sauced and broiled )and tortino careiofi a speciality of Florence an omlette
like Preparation involving artichoke hearts.

Tuscany is best known for its three gastronomic traditions- Beef , Beans and chianti . Probably
the oldest and heaviest of beef cattle in the world is the chianina in Tuscany , they are well
known for their speedy growth as well their great weight , when it reaches the table chianina
beef steak in probably one of the best of the world .Bistecca a la florentina or Costala a la
florentina are referred dishes. The Costala rib steak grilled over cool and soft wood embers and
seasoned with olive oil – is said to be the best of the best than can be had in Italy . Besides being
big beef caters the Tuscans are also known as Mangia Fagioli (bean eaters ) by non Tuscans and
this addiction to beam is common to all classes of People . Beans appear on the menu at every
stage except the dessert .Hence, there is bean soup (Zuppa difagioli) riso a fagioli (rice and beans
) and Ribollita and any left over dish , reheated and served with beans , chianti is one of the best
known Italian wine. Chianti country includes Florence and sienna, its boundaries marked by law.
One of the best chianti wine is chianti Brolio , an ancient name in Tuscany . Besides Florence,
other Tuscan towns are also famous . Arrezo is known for its hams, its delicately flavoured
trout and particularly its delicious walnuts and chest nuts. Lucca Produces the best olive oil in all
Italy. In Grosetto, the tasty known as Capitone is very famous , while six miles Inland on the
river alno in Pisa, the same is called ‘la cie’ or Cieche . Another Tuscan city Livorno gives its
name to a fish stew like soup Cacciucco a la livornese something like the French Bouillaibaise.

Bologna and the North : The Italians refer to the Bologuese (People of the Emilia). Romagna has
the richest style of cooking in all Italy. The cattle of the region are also well known and the two
very Popular dishes are involtini a la Cacciatore (veal rolls stuffed with smoked ham and chicken
livers ) and Cuscinetti di Vitello (veal scallops , stuffed with cheese and ham moistened with
ham and cooked in a skillet). One of the more popular Pastas from the region is Tagliatelle.
Besides Lasagne a speciality of the city of Bologna is the mortadella sausage. Also from this
region comes Pama Ham, Proscirltto di Parma , obtained from boned rear legs. Parma is also
responsible for the famed Parmesan cheese (Parmigiano in Italian ) used in soups and served
with Pasta , rice and many other dishes. Another delicate Product from the region is the aceta
balsamico a herb flavoured vinegar which adds sparkle to the salads and Pickled meats . The
nearby Feuaro district is fertile and 60-65% Careage is given to apple orchards .This region is
known for its bakery Prowess with breads being their Forte. Just South east of Feuare is the town
of Ravenna known for its Brodetto (Fish Chowder).

VENICE AND THE NORTH EAST

Venicis menu like the city itself arises from the sea. Two of the most classic dishes are scampi
and Risi e bisi (rice and peas). Scamppi are served in a variety of fashions in a Brodetto
(Chowder) rolled in slices of ham or Plain boiled with an oil (vinegar dressings scampi can be
baked , fried or grilled . Among the other fish dishes of Venice are stogie in saor (sole with herb
sauce) Sardoni a scotadeo (Fresh Sardines , roasted and basted with lemon juices and bisato in
tecia ( with tomatoes and herb).These names may even sound to Italians for they are in a
Jenetian dialect . Although fish dominates on the coast , a short distance inland , the sea food is
built into rice dishes as in risotto con scampi . A Phenomenon among the rice dishes is rise con la
va (literally meaning rice with grapes).

Ravigo and Padua are another two towns in the region with culinary contributions . All sorts of
Coffee originated from there. Cappucino takes its name from the colour of the roses of the
Cappucino monks of Padua. Paduans also like Caffe a la Borgia , Coffee laced with apricot
brandy and cinnamon.

NAPLES & THE DEEP SOUTH

Perhaps the most famous example of Neapolitan style cooking is the Pizza. The style is also
Exemplified in the regions macaroni and Sphagetti . In expensive hearty and highly varied the
cooking of Naples represents the entire south . Naples is the Culinary capital of the south . The
South of Italy is not a land of great wines, one Exception is the Lachrima Christi Produced from
grapes grown on the slopes of vesuvius.

The Compania region (in which lies Naples ) is superior to the remaining Parts. Because of its
fertile volcanic soil, agricultural Produce is abundant and Voluminous with its large coastline,
the south depends on the sea for much of its Produce .Each sardines , tubular Pasta, there is
plenty of home made Pasta as well. The basic refinement for Pasta is the sauce . There is
Sphagetti and Macaroni con le vongole(clam sauce) ,other Neapolitan Faromites include al
Sugo (meat sauce ) or al Pomodoro (tomato sauce) However , the most favoured is Pommorda in
Coppa that is Pasta topped with fresh tomatoes , onions , bacon and garlic browned with olive
oil. From Capsi comes Spaghetti ai totani ( use of squid in the sauce).

ITALIAN FOOD REGION BY REGION

PIEDMONT - The name means at the foot of the mountain , which it is , bordering on both
France and Switzerland .Mainly mushrooms and truffle are grown in this area.

LOMBARDY – The mention of Milan , the Capital of the Province , Produces immediate
thoughts of the wonderful risotto named after the city and also the Milanese soufflé flavoured
strongly with lemon veal dishes including vitello tonnato and ossobuco are responsible
specialities of the region.

TRENTINO – ALTO ASIGE – This is an area of mountains , rich green valleys and lakes
where fish are Plentiful .There is a strong German influence , Particularly when it comes to the
wines . There are also several German style liqueurs produced such as Aquavit , Kummel and
Slivovitz.

VENETO – Polenta is served with almost everything .

LIGURIA - The Genoese are Excellent Cooks , and all along the Italian Riveria can be found
excellent trattorias which produce amazing fish dishes flavoured with Olive oil. Pesto sauce
comes from this area.
EMILIA – ROMAGNA – Tortellini and lasagne are among the many Pasta dishes which
feature widely , as do Saltimbocca and other veal dishes. Parma is famous for its ham , Prosciatto
di Parma.

TUSCANY – BEANS ARE FAMOUS , T boned steak bistecca alla fiorentia.

UMBRIA / MARCHES – PORK and fresh ingredients are important ,spit roasting and grilling
are Popular , Excellent local olive oil is used for cooking.

LAZIO – Lamb veal ‘Saltimbocca ‘ and offal all with generous amounts of herbs and
seasonings.

ABRUZZI AND MOLISE – Lamb , Cheese , ham, herbs.

CAMPANIA – Naples is the home of Pasta dishes and tomato sauce .Pizza is said to have been
created in Naples . Pizzaiola steak mozzarella comes from this region.

PUGLIA (Apulia) – Good fruits, olives vegetables and herbs and sea food . Puglians are said to
be champion Pasta eaters.

BASILICATA – Lamb is flavoured with the herbs and grasses . Chitti Pepper are grown, Local
breads are baked in huge waves.

CALABRIA – Orange and lemon , Olive trees , Egg Plant . Many desserts and cakes are
flavoured with aniseed , honey almonds and the figs.

SICILY – Fish and Vegetables , Citrus fruits , dry , marsala wive . Game Cassala and other ice
creams are Excellent and world famous.

SARDINIA – Suckling Pig or sady lamb , offals , Rabbit , sea bass ,lobsters tuna, mullet , cels,
and mussels are in good supply.

Local herb myrtle(mirto) is added to anything from chicken to local liqueue the sweet dishes are
numerous.