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Italian Food History (part 2)

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.

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Italian Food History (part 2)

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  1. Italian Food History (part 2)

  2. Geographical size • The size of Italy is roughly the same size as the state of Arizona in the U.S

  3. Toe of Italy • Points toward the island of Sicily which is the home of the mafia

  4. North vs. South Both regions INSIST upon the use of fresh ingredients for cooking.

  5. Continental Eating • 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

  6. Dinner Courses • Antipasto, also known as the appetizeris first. (includes pasta, soup, or rice) • Fish or meat served with veggies, • Salad • Cheese and fruit.

  7. Italian Dishes: Panettone • Rich bread, made with eggs, fruit, and butter • typically made at Christmas

  8. Italian Dishes: Granita • Ice crystal sherbet.

  9. Italian Dishes: Gelato • Italian style of ice cream

  10. Italian Dishes: Espresso • Strong black coffee, made by forcing steam through ground coffee beans.

  11. Italian Dishes: Frittata • An omelet, unfolded, cooked on both sides. Vegetables are blended into the egg mixture, such as spinach, cheese chard, or artichokes.

  12. Sources: • 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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