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Italian cuisine

Some national features . Italian cuisine is extremely varied (with culinary influences from Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations)Each area has its own proud specialties, primarily at regional level, but also even at pr

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Italian cuisine

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    1. Italian cuisine One of the most famous and interesting cuisines of the world

    2. Some national features Italian cuisine is extremely varied (with culinary influences from Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations) Each area has its own proud specialties, primarily at regional level, but also even at provincial level The high priority placed on the using of fresh and seasonal produce distinguishes the cuisine of Italy from the imitations available in most other countries

    3. 20 regions- 20 regional differences Roman cuisine (using a lot of pecorino - sheep milk cheese, and offal) Tuscan (cooking features white beans, meat, and unsalted bread) Piedmont and Lombardy each grow their own different kinds of rice, which are used to make risotto Emilia-Romagna is known for lasagna and tortellini (stuffed pasta), mortadella, prosciutto, and parmigiano The North of Italy is the home of polenta

    4. Northern versus Southern Italian cooking Northen Italy more butter and creams polenta, mascarpone, grana padano, and parmigiano cheeses, risotto, lasagna and fresh egg pasta Southern Italy more tomato and olive oil mozzarella, caciocavallo, and pecorino cheeses, olive oil, and dried pasta

    5. Traditional menu structure antipasto - hot or cold appetizers primo ("first course"), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup secondo ("second course") usually fish or meat contorno ("side dish") may consist of a salad or vegetables. A traditional menu features salad after the main course. dolce ("dessert") caffč ("coffee") (espresso) digestivo which is liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffč ("Coffee killer")

    6. Pasta (history, types, accompaniments) The legend of Marco Polo's importation of pasta from China Pasta comes in many different shapes and sizes Pasta is served with simple tomato sauce and amatriciana and carbonara, pesto and ragů alla bolognese, often paired with fresh vegetables or seafood

    7. Pasta varieties Pasta comes in many different shapes and sizes

    8. Risotto Risotto is a traditional Italian dish made with a suitable variety of rice (arborio, carnaroli) It is one of the most common ways of cooking rice in Italy “Risotto alla Milanese” is made with chicken or beef stock and saffron “Risotto al Barolo” is made with red wine, both with vegetables and meat

    9. Lasagna Lasagna is both a form of pasta in sheets and also a dish, sometimes named Lasagne al forno (meaning "oven-cooked Lasagne") made with alternate layers of pasta, cheese, and sometimes ragů The word "lasagna" is derived from the Greek word "lasanon" meaning chamber pot “Lasagne alla Bolognese” is the classic sort of lasagne with using of parmigiano regiano

    10. Pizza Pizza is the name of an oven-baked, usually round bread covered with tomato sauce and cheese with other toppings left optional Pizza is normally eaten hot (typically at lunch or dinner), but leftovers are often eaten cold for breakfast or as a snack Various toppings Crust for pizza

    11. Various toppings sauce, traditionally tomato-based cheese, traditionally mozzarella but often Provolone or a blend of other cheeses herbs and seasonings such as basil, oregano, and garlic vegetables such as bell peppers, asparagus, eggplant, broccoli, spinach, olives, onions, and artichoke hearts meat or seafood such as sausage (especially pepperoni or salami), ham, bacon, ground beef, anchovies, chicken, tuna, and shrimp Other common toppings include mushroom, tomatoes, and pineapple

    12. Crust for pizza You will need: A glass of milk Two glasses of flour Pinch of sugar and salt A half spoon of yeast

    13. Types of Italian coffee Espresso is a strong coffee prepared by forcing boiling water through finely ground coffee beans Caffč macchiato is a topped with a bit of steamed milk or foam Cappuccino is mixed or topped with steamed, mostly frothy, milk

    14. Italian wines Italian cuisine cannot be separated from Italian wine. Most Italian wines of great renown are produced in three main Italian regions : Piedmont (Barolo) Veneto (Amarone, Pinot Grigio, etc.) Tuscany (Chianti, Brunello) Puglie (Primitivo)

    15. That’s all... Thank you for your attention!

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