mediterranean countries. portugal – spain – italy – sicily – greece
TRANSCRIPT
MEDITERRANEAN COUNTRIES
PORTUGAL – SPAIN – ITALY – SICILY – GREECE
GEOGRAPHY AND CLIMATE
Boot-shaped peninsula in the Mediterranean sea
North - beauty and rich landsMost productive farming Cured meats – pepperoni, pancetta, salami, & sausage
Central - mountainous and hillyGrain, grapes, olives, goats, & sheep
South - poor in agricultural - important productsOlives, tomatoes & mozzarella
ITALIAN CULTURE
Influence on Italian cultureRoman EmpireRenaissance
Time of great rebirth in art and learningAs Roman Empire declines to Roman Catholic church slowly gained powerFilled the need of leadership
From the wealthy people - art, literature, and science flourished
ITALIAN CULTURE CONT.
Modern culture in Italy Italian agriculture
Half the land is used for farming Machines cannot be used - all done by hand North - dairy herds, largest cheese-producing
region in the country South - olives Vineyards are scattered throughout
Italian holidays Most are Roman Catholic Easter, harvest festivals, Festa Dei Morti/All
Soul’s Day, Christmas
Modern culture in Italy cont. Villages hold olive and fish festivals – late summer and early fall
ITALIAN CULTURE CONT.
ITALIAN CUISINE
During Renaissance, Italian cooking became the “mother cuisine”
History of Italian cuisine At the beginning belongs to GreeksAncient Rome known for elaborate feastRomans paid high prices for Greek chefs because good food was a status symbol
ITALIAN CUISINE CONT.
Characteristics of Italian cuisineLively, interesting, colorful, and varied - yet simple
Everything as fresh as possible - shop everyday
Many herbs, spices, and seasonings
ITALIAN STAPLE FOODS
Pasta - paste made from wheat flour that is dried in various shapesAl dente: slightly resistant to the bite
SeafoodRice - grain remain separate with a
slight firmnessPork, lamb, veal, and beef - sausage,
wild game, and poultry Meat is expensive so they then to extend the meat by adding it to sauces
CheeseParmesanMozzarellaRomanoRicottaProvoloneGorgonzolaAsiago
Ice cream Italians introduced ice
cream to the rest of Europe Granita - light sherbet made
with powdery ice and coffee or fruit - flavored syrup
Gelati - made with milk, resemble vanilla and chocolate ice cream
Gelato - a rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat.
ITALIAN DAIRY PRODUCTS
Fettuccine
Angel hair
Lasagna
Ravioli
Orecchiette
Manicotti
Penne
Cannelloni
Tortellini
ITALIAN PASTA PRODUCTS
DIFFERENT TYPES OF PASTAS
ITALIAN BEVERAGES
Caffee espresso - rich, dark, flavorful coffeeCaffettiera – coffeemakerDarkly roasted, finely ground coffee beans
French roast in USVino – wine
Replaces water at meals
GarlicOnionBasil Oregano Rosemary Sage SaffronMarjoram Thyme
ITALIAN HERBS
Biscotti: twice baked cookie Excellent for dipping in coffeePour batter in long pan – baked – sliced laid on their side and baked again
Cannoli: tubular pastry shells stuffed with a sweetened filling of whipped ricotta and often contain nuts, citron, or bits of chocolate
PASTRY
Focaccia: yeast flat bread drizzled with olive oil and sprinkled with herbs This is where pizza began
BREAD
Pizza chef in Naples Pizza – red sauce, mozzarella cheese & green basil
Colors of Italian flag to impress Italian queen Margherita
Crust thickness can vary from place to place
Traditional pizza baked in a wood-fired brick oven
PIZZA
Northern Italy Meat easier to obtain and less expensiveDairy products more common Cooking fat - butterStuffed pasta Rich meat saucesSavory types of meals Cured meats – pepperoni, pancetta, salami, & sausage
Pasta Bolognese - pasta made with egg, ribbon shaped
Risotto: rice dish Minstrone: soup
REGIONAL ITALIAN SPECIALTIES
Northern Italy cont.Osso buco - calf’s leg between knee and hoof, served marrow
Pesto: sauce of ground fresh basil, pine nuts, garlic, parmesan cheese, and olive oil
Fettuccini noodles Gnocchi: dumplings made from potatoes
Polenta: thick cornmeal porridge
REGIONAL ITALIAN SPECIALTIES CONT.
Central Italy - RomanSpaghetti - 25 different waysLambCheesecake Grain, grapes, olives, goats, & sheep
REGIONAL ITALIAN SPECIALTIES CONT.
Southern Italy Heavily spicedOlive treesNapoletana - tubular-shaped pasta
Rich tomato saucesMozzarella Spaghetti and lasagnaPizza - NeapolitanTomatoes and mozzarella Type of cooking most people in the US are familiar with
REGIONAL ITALIAN SPECIALTIES CONT.
ITALIAN MEALS
Light breakfastHearty noon meal - largest of the day,
usually eaten at homeAntipasto: is Italian for before the meal
Appetizer course – color and taste appeal Soup - may replace antipasto Main course of meat or pasta with sauce & usually a salad
Fruit and cheese Lighter meal in the evening