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ITALI AN M EALS

ITALI AN M EALS. Indeed, Italian meals are not just served; they are also orchestrated. For Italian people, eating is not only a need, it is one of the most famous and appreciated arts of this country. THE STRUCTURE OF ITALIAN MEALS.

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ITALI AN M EALS

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  1. ITALIAN MEALS Indeed, Italian meals are not just served; they are also orchestrated. For Italian people, eating is not only a need, it is one of the most famous and appreciated arts of this country.

  2. THE STRUCTURE OF ITALIAN MEALS Italian meals are never hurried. In fact they are composed by variouscourses: • Starters • First courses • Second courses • Side dishes • Desserts

  3. Starters First there is an ‘’antipasto in piedi’’, which literally means a ‘’standing’’ appetizer, served immediately upon the guests’ arrival before they are seated at the tableand an ‘’antipasto a tavola’’, an appetizer served at the table. This is often some type of ‘’bruschetta’’: Italiantoastedbread served with various toppings, such as chopped tomatoes, pesto, olives, cheeses or garlic.

  4. First course The starters are followed by a ‘’primo piatto’’ Thisdish is nearly always composed by either soup or pasta, or perhaps a soup with pasta, like ‘’tortellini in brodo’’. PASTA TORTELLINI

  5. Second course The first dish is naturally followed by the secondcourse. This is the main entreè, usually composed by meat or fish prepared according to regional tastes. SHRIMPS ROAST BEEF WITH POTATOES

  6. REGIONAL SPECIALITIES All Italian cooking is regional. In fact, there is no such thing as generic ‘’Italian food’’. Almost all Italian regions are famous for at least one typical dish.

  7. SICILY Sicily is the biggest island of the Mediterranean Seaand it islocated in the south of the Italian peninsula. Siciliancuisine is one of the most famous in the world. It includes especially sweets and fried foods.

  8. CANNOLO SICILIANO The ‘’Cannolo Siciliano’’ is one of the most famous Sicilian sweets. Its secret isitssimplicity, in fact the Cannolo iscomposed by a particular type of fried pasta stuffed with ‘’crema di ricotta’’

  9. ARANCINA The ‘’Arancina’’ is the most famous of Sicilian street food specialities. It was invented in Palermo, the biggest city of Sicily. It’a ball of rice breaded and fried, with a diameter of 8-10 cm, usually stuffed with meat sauce and peas. It takes its name from the original shape and the typical golden colour, reminiscent of an orange (‘’arancia’’ in Italian).

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