| The pleasures and love of Italian cuisine
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| | (Second Course) usually meat or
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| are known the world over. Italian cookery
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| | fishContorno (Side Dish) vegetables or
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| and recipes vary from region to region,
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| | salad to accompany the meatDolci (Sweet)
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| and on the whole it is very healthy and
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| | Fresh fruit is usually eaten as the
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| nutritious, using natural ingredients
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| | preferred optionBread is also usually
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| that are in season.Most traditional and
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| | always eaten alongside the meal.North of
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| 'speciality' dishes as we know today, are
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| | ItalySome original and unique types of
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| on the whole derived from simple peasant
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| | ingredients and cooking originated from
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| cookery, for example the Pizza, which
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| | the north; Balsamic vinegar (Modena),
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| could be found a couple of centuries ago
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| | pesto (Liguria), and tortellini (Bologna)
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| on the streets of Naples being sold by
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| | to name but a few! Other food
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| street vendors to those that had no
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| | characteristically eaten in the North is
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| cooking facilities of their own at
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| | Polenta, that can be eaten in many
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| home.Although there are essential
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| | different ways, e.g fried and even in a
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| ingredients that every Italian kitchen
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| | polenta cake. Dishes in the North tend to
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| should have, (including basil, garlic and
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| | be a bit 'heavier' than that in the
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| olive oil!), the most important
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| | South, (think the ingredients used for
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| ingredients are passion and
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| | Spaghetti Carbonara compared to the
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| creativity.Italians take great pride and
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| | classic healthier and lighter tomato
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| pleasure in their food, and cooking and
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| | sauces of the South!)Central ItalyCentral
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| eating habits can vary from region to
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| | Italy is very diverse, and such regions
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| region, even from village to village.
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| | as Rome, Florence and have little in
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| Each place has their own unique dishes
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| | common. Some examples to be found all
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| and ingredients, and even the traditional
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| | around central Italy are Porchetta (pig
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| dishes that are so popular all over Italy
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| | stuffed with rosemary and fennel), pork,
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| are cooked in different ways depending
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| | lamb, black truffles and porcini
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| which region you go to. For example, if
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| | mushrooms.South ItalyCharacterized by the
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| you eat a lasagne from Naples, it doesn't
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| | abundance use of fish, aubergines,
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| have the bechamel sauce as you would
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| | peppers, olives, the spicy ingredient
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| expect in the more traditional lasagne.
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| | pepperoncino, and first and foremost the
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| It also has small meatballs (or
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| | tomato, which has a huge industry in
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| polpette)as oppposed to mince, and also
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| | Naples. In the Naples and Campania
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| salami and eggs.The different regional
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| | regions, there is some Spanish and French
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| cooking depends on a number of factors,
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| | influence to be found in the cookery.
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| not only as to what ingredients are most
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| | Pizza and pasta are especially popular
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| abundant each region, but also historical
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| | and traditional, the Pizza Margherita
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| factors. Naples, for example, was founded
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| | having been born in Naples. In Apulia,
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| by the Greeks, and this had some
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| | they have a diet rich in fish (mussels
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| influence on the Neapolitan way of life.
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| | and oysters being a speciality)and
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| Not only in the language and music, but
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| | vegetables. The orecchiette (little
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| also in the cookery.Traditional Italian
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| | ears)pasta is also from Apulia.Buon
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| MenuAntipasto (Appetizer) e.g. salami, or
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| | Appetito!Juliana de Angelis is a travel
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| bruschettaPrimo Piatto (First Course)
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| | writer about Italy...
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| usually pasta or gnocchiSecondo Piatto
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