AutoCAD Architecture 2008: Part I: Getting Started

Transcript AutoCAD Architecture 2008: Part I: Getting Started

International Cooking: A Culinary Journey, 2E

Chapter 4 Italy

History

  Arabs introduced pastries, ice cream, many spices, pasta, rice, raisins, honey, almonds, pine nuts, and stuffed vegetables to Sicily Etruscans - rye, barley, garlic, onions, rosemary, bay leaves, legumes, figs, pomegranate, grapes, raised cows, pigs, goats, sheep, chickens, ducks, and geese, introduced wine, huge banquets, and irrigation © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

International Cooking: A Culinary Journey:, 2E Patricia Heyman 2

    Romans brought foods from Greece and Asia Minor Greeks planted olive trees, grapevines, and wheat pungent, full-flavored sauces from Middle East Italians added local cheeses, seafood, olives, nuts, assorted pastas, and native fruits and vegetables International Cooking: A Culinary Journey:, 2E Patricia Heyman 3 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

     Explorers Returned From the New World with… corn bell peppers hot peppers tomatoes beans International Cooking: A Culinary Journey:, 2E Patricia Heyman 4 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

Topography

  long, narrow boot-shaped peninsula most regions contain coasts on edges and mountains in the middle  plentiful seafood near coasts  meats from herding and hunting in mountains © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

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Mountain Ranges   Alps   north borders France, Switzerland, and Austria Apennine Mountains     north to south through middle of country hilly terrain for herding fertile valleys for agriculture caves for aging cheese International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

Cooking Methods

Use All Cooking Methods      sautéing and deep-frying braising roasting grilling or spit roasting boiling International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

Regions

 Depending on the source, Italy is divided into 14 to 20 regions  Broad generalizations between north and south International Cooking: A Culinary Journey:, 2E Patricia Heyman 8 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

North

     more affluent, industrial use butter lots of vegetables creamy sauces red meats      fresh pastas rice polenta black pepper cook with wine International Cooking: A Culinary Journey:, 2E Patricia Heyman 9 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

     poorer, hotter, more sparsely populated use olive oil dried pastas pizza white meats

South

     garden spices red sauces highly seasoned foods tomatoes in many dishes hot peppers International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

Cuisine

Many think the excellence of Italian cooking is their simple combination of high quality, fresh ingredients.

Veal Dishes     ossobuco -braised veal shanks saltimbocca - veal with a slice of proscuitto braised in white wine veal piccata - veal in a lemon and white wine sauce veal marsala sauce - veal in a sherry International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

PIZZA    Originated in Naples Served as snack or meal Many types of pizza     Margherita—basil, tomato, and mozzarella Neapolitan—tomatoes, mozzarella, anchovies, oregano, and oil Capricciosa—mozzarella,tomato, mushrooms, artichokes, olives, and sometimes cooked ham and/or anchovies Quattro formaggi—tomatoes and four cheeses International Cooking: A Culinary Journey:, 2E Patricia Heyman 13 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.

Italians cook vegetables, pasta, and rice This means they are done yet still a bit crunchy -

never

mushy.

al dente

overcooked and .

Over 450 Cheeses Produced in Italy

 different cheeses from various regions  important part of each region’s cuisine  grated cheese often used for flavoring International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved.