Italian Food History (part 2)

The size of Italy is roughly the same size as the state of Arizona in the U.S

Geographical size

Points toward the island of Sicily which is the home of the mafia

Toe of Italy

Northern Italy Southern Italy

-Fertile soil, flat land -Mountainous land

-industrialized/prosperous -poorer

-Flat land makes it ideal for raising cattle

-land can’t support cattle

-Butter used as fat -Olives used for olive oil

-Northern cooking is lighter and more varied.

--Stronger cooking, with use of garlic, basil, olives, and tomatoes

-pasta is flat; made with eggs -Pasta is tubular for, made without eggs

North vs. South

Both regions INSIST upon the use of fresh ingredients for cooking.

Breakfast: tea with bread The main meal (dinner) is eaten at 1 o’clock

Consists of multiple courses.

Green salad eaten AFTER main dish

Desserts are infrequent

Continental Eating

Antipasto, also known as the appetizer is first. (includes pasta, soup, or rice)

Fish or meat served with veggies, Salad Cheese and fruit.

Dinner Courses

Rich bread, made with eggs, fruit, and butter

typically made at Christmas

Italian Dishes: Panettone

Ice crystal sherbet.

Italian Dishes: Granita

Italian style of ice cream

Italian Dishes: Gelato

Strong black coffee, made by forcing steam through ground coffee beans.

Italian Dishes: Espresso

An omelet, unfolded, cooked on both sides. Vegetables are blended into the egg mixture, such as spinach, cheese chard, or artichokes.

Italian Dishes: Frittata

Debus, Laura, Robert H Zedlitz, and Carol M. Zedlitz. Exploring International Foods Travel China, Italy and Mexico. Cincinnati: South-Western Publishing Co. 1986. Print

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