Transcript Italy and Italian Cuisine - Shore Regional High School

Italy
Geography
Italy is made up of many islands and a 700 mile
long boot shaped peninsula which juts out into the
Mediterranean Sea. The largest and most important
islands are Sardinia and Sicily.
Much of Italy is mountainous. The Alps form the
Northern Border. The Apennines are not as high and run
down the peninsula dividing it in half. Many volcanoes are
located in the Southern Apennines, the most famous being
Mt. Vesuvius which destroyed the city of Pompeii.
Between the Alps and Apennines lies the
Po River Valley, a rich agricultural area. Narrow
coastal plains which border both sides of the peninsula
and small valleys formed by the mountains are also
suitable for agriculture.
Cuisine
During the Renaissance, Italian cooking became the
“mother cuisine” – the source of all other Western cuisines.
Italian food is basically simple. The Italians believe
in keeping the natural flavors of food, and they insist upon
fresh, high quality ingredients. Many Italians shop daily for
fresh ingredients or grow them in their own gardens. They do
not indulge in convenience foods.
Most foods in Italy are prepared by simmering or
frying. Fuel is expensive and ovens are used as little as
possible. The dominant cooking fat of the North is butter
and in the South olive oil.
Seafood is the main protein source. Pork, lamb,
veal, beef and poultry are available in Northern Italy.
The main staple is pasta – any paste made from
wheat flour and water and dried in various shapes.
Semolina flour is made from durum wheat. In the North,
egg is added to the dough and the noodles are broad and
ribbon-shaped. In the South, they are tubular in shape.
Pasta is always served al dente – slightly resistant to the
bite. Rice is both an important agricultural product and a
staple food. Italy produces most of Europe’s rice.
The beverage served with most meals is wine.
Italy surpasses France in wine production.
Italian’s typically eat a light breakfast and a hearty
meal at noon (the largest of the day; typically eaten at
home).
Italians introduced ice cream to the rest of Europe.
Food Terms
1. Espresso – strong, dark coffee
2. Gnocchi – small potato dumpling
3. Proscuitto – dark spicy ham
4. Pasta – staple food of Italy
5. Antipasto – appetizer course
6. Minestrone – thick vegetable soup
7. Lasagna – a flat wide egg noodle
8. Semolina – flour made from durum wheat
9. Polenta – porridge made of cornmeal
10. Risotto – rice dish
A TYPICAL ITALIAN DINNER
North
South
Uses butter
Uses tomatoes
(White Sauce)
(Red Sauce)
North
South
Antipasto
(may skip)
Polenta – Corn
Risotto – Rice
Gnocchi – Potato
Dumpling
Pasta/Soup
South
North
Meat/Fish
Meat/Fish/Veg/Bread
Salad
(may skip)
Cheese/Fruit/Coffee
Dessert
Espresso
Fish
Types of Italian Cheeses – Formaggio
Grating
Cooking
Antipasto
Parmesan
Mozzarella
Provolone
Romano
Ricotta
Gorgonzola
Italy introduced ice cream to Europe:
South – Granite (Ice)
North – Gelati (Milk)