italian food history (part 2)
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Italian Food History (part 2). Geographical size. The size of Italy is roughly the same size as the state of Arizona in the U.S. Toe of Italy. Points toward the island of Sicily which is the home of the mafia. North vs. South. - PowerPoint PPT PresentationTRANSCRIPT
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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