International Cooking: A Culinary Journey, 2E

1. International Cooking: A Culinary Journey, 2E Chapter 4 Italy

2. History • Arabs introduced pastries, ice cream, many spices, pasta, rice, raisins, honey, almonds, pine nuts, and stuffed vegetables to Sicily • Etruscans - rye, barley, garlic, onions, rosemary, bay leaves, legumes, figs, pomegranate, grapes, raised cows, pigs, goats, sheep, chickens, ducks, and geese, introduced wine, huge banquets, and irrigation

3. Romans brought foods from Greece and Asia Minor • Greeks planted olive trees, grapevines, and wheat • pungent, full-flavored sauces from Middle East • Italians added local cheeses, seafood, olives, nuts, assorted pastas, and native fruits and vegetables

4. Explorers Returned From the New World with… • corn • bell peppers • hot peppers • tomatoes • beans

5. Topography • long, narrow boot-shaped peninsula • most regions contain coasts on edges and mountains in the middle • plentiful seafood near coasts • meats from herding and hunting in mountains

6. Mountain Ranges • Alps • north • borders France, Switzerland, and Austria • Apennine Mountains • north to south through middle of country • hilly terrain for herding • fertile valleys for agriculture • caves for aging cheese

7. Cooking Methods • sautéing and deep-frying • braising • roasting • grilling or spit roasting • boiling Use All Cooking Methods

8. Depending on the source, Italy is divided into 14 to 20 regions Broad generalizations between north and south Regions

9. more affluent, industrial use butter lots of vegetables creamy sauces red meats fresh pastas rice polenta black pepper cook with wine North

10. poorer, hotter, more sparsely populated use olive oil dried pastas pizza white meats garden spices red sauces highly seasoned foods tomatoes in many dishes hot peppers South

11. Cuisine Many think the excellence of Italian cooking is their simple combination of high quality, fresh ingredients.

12. Veal Dishes • ossobuco -braised veal shanks • saltimbocca - veal with a slice of proscuitto braised in white wine • veal piccata - veal in a lemon and white wine sauce • veal marsala - veal in a sherry sauce

13. PIZZA • Originated in Naples • Served as snack or meal • Many types of pizza • Margherita—basil, tomato, and mozzarella • Neapolitan—tomatoes, mozzarella, anchovies, oregano, and oil • Capricciosa—mozzarella,tomato, mushrooms, artichokes, olives, and sometimes cooked ham and/or anchovies • Quattro formaggi—tomatoes and four cheeses

14. Italians cook vegetables, pasta, and rice al dente. This means they are done yet still a bit crunchy - never overcooked and mushy.

15. Over 450 Cheeses Produced in Italy • different cheeses from various regions • important part of each region’s cuisine • grated cheese often used for flavoring