Transcript Cuisine of Italy

Cuisine of Italy
Geography & Climate
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A boot shaped peninsula that extends into the
Mediterranean & Adriatic Seas
Northern Region
The Alps mountain range: covers a large portion
the country to the north.
Colder temperatures
Bordered by Switzerland, Austria, Slovenia, and
France
Very fertile grass for animal grazing, too cold for
many other crops
Hearty crops such as Wheat do well here
Southern Italy
• Very long coastlines for fresh seafood
• The Appenines mountains run from northern
central Italy down toward southern tip, almost
dividing the long penninsula.
• Warmer temperatures, drier climate, abundant
sunshine.
• Fertile land for farming, especially in the many
valleys between the mountains.
• Two islands (Sardinia & Sicily) both part of
southern Italy
Meal Patterns
• Breakfast: Usually a small meal (pastry) with coffee
• Dinner: Largest meal of the day, usually served midday (1:00) traditionally served in courses:
 Antipasto (appetizer)
 Soup
 Pasta
 Meat or Fish with vegetables
 Dessert-cheese with fruit or fancier on occasion
 Wine is most often served (watered down for children)
• Supper: A light meal, served about 8 or 10 at night (soup,
pizza or salad)
• Common Beverages: Coffee, Espresso, Wine(Vino)
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Herbs & Spices
Basil
Sage
Thyme
Dill
Parsley
Rosemary
Coriander
Bay Leaf
Mint
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Saffron
Onion
Garlic
Cinnamon
Anise
Culture
• The main religion followed is:
Roman Catholic
• The capital: Rome
Restaurant styles:
• Trattoria-family style restaurant
• Ristorante-formal dining
Very old architecture, small
kitchens with very little
refrigeration or storage
• Food is purchased daily at
outdoor markets, from the
farmers
• Italians believe in the natural
flavors and freshness. Not the
use of convenience foods.
• Wine, cheese, and bread
are out on a table at most
meals of the day.
• Eating is considered a
leisurely affair, with family
members present to talk
and enjoy food slowly,
digesting between each
course.
• Fine linens and dishes are
almost always used.
• Northern Italy has a
wealthier population
• Southern Italy was originally
considered the peasant
area.
• Popular vacation spot
• Respect for the Arts,
building to paintings.
Staple Foods in an Italian Household
• Pasta: (meaning paste) a dough of various flours,
water and optional flavors (herbs), served in many
ways, shapes or sizes can be found in any region of
the country. (it started in the south due to its economical nature)
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Bread
Seafood (ancioves, sardines, sea bass, sole, squid, octopus…)
Rice
Butter (northern)
Olive oil (southern)
Tomatoes
Cheeses (mostly northern)
Wine: Chianti (homemade in many homes)
Crops & Exports
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Wheat (both)
Rice
(N)
Tomatoes (s)
Olives (s)
Grapes (both)
Citrus fruits (s)
Sugar cane (s)
Broccoli (s)
Spinach (s)
Corn (N)
Beets (N)
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Grapes (both)
Wine (Both)
Cheeses (N)
Olives, Olive oil (s)
Sugar (s)
Soy beans (N)
Carrara Marble (N)
Italian Cooking Tools