About Italian Food

Italian foods have a rich history of health and substance that has existed for over 2,000 years. Early foods were more plain in taste, but as Italy came under the influence of conquerors and went through many changes, the cuisine became world renowned. Today, Italian food is one of the most popular in the world, with international chefs adopting the practices of Italian cooks both for style and financial gain.

Features

The national cuisine of Italy varies by region and has a long history dating to the 4th century B.C. Seafood, rice and olives play an important role in traditional Italian foods, while modern fare is known more for tomato-based sauces and pastas. Italy was one of the first developers of cheese, which was used as currency in the past. Paired with Italian wines, this has become a staple of Italy's contributions to world cuisine. In addition, espresso beans have long been utilized by Italian cooks and have revolutionized the coffee industry.

History

The most ancient Italian food had little use for spices and herbs, however, by the 1st century, various herbs such as rosemary and thyme had become staple plants for a variety of dishes. Italians of the past sustained themselves on goat, artichokes and leeks.
During the Middle Ages, Vikings and Arabs dominated the Italian landscape, bringing with them a variety of cooking techniques still in place today. Vikings introduced he preservation of meats, especially fish. This allowed for longer storage life of items, extending a food's season. Arabs that conquered Sicily brought with them spinach, almonds and rice.
After the New World was discovered, Italian foods became enriched with tomatoes, potatoes and other vegetables. Cuisines began to move to the modern form of breads and pastas with a heavy emphasis on tomato-based sauces. As the Italian economy became independent, these high-carbohydrate foods became necessary for the long work hours of Italian men and women.

Effects

With the spread of Italian immigrants to all shores of the world, the cuisines of the country have become widely renowned. Italian chefs, both nationally and internationally, are some of the most sought after in the cooking industry. Many chefs pride themselves on their usage of traditional Italian foods, heavy in vegetables and seafood, while others implement a more modern form of cooking such as fine tomato-based sauces and alfredo. Italian dessert makers have also made their mark on world foods with Italian sodas, Italian ice and gelato taking their place of notoriety with other sweets.

Significance

Italian foods have become widely popular outside of Europe, specifically in North America and Asia. Although, much of the Italian food that is served in these countries has been modified to fit with the cultural norms, the general Italian structures have been maintained.
Pizza, specifically, has become a worldwide phenomena that traces its origins back to Italy. However, much of what is considered pizza in modern cuisines originated from Italian immigrants in New York City and Chicago. Pizza is the most popular food throughout much of the world and has turned into a multibillion dollar industry. Chains of restaurants and frozen pizzas are a staple for much of North America--so much so that the average American eats 23 pounds of pizza per year.

Considerations

Because of the social structure and political upheaval of Italy's past, food varies heavily from region to region. However, with its positioning on the Mediterranean, Italian food has the same properties of much of the other countries' foods in the region. Heavy use of olive oil and vegetables have made Italian food one of the more healthful styles of cuisine.
The meal structure itself is also very important for Italian food. While modern Italian meals consist of an all-in-one course of meat, pasta and sauce, generally accompanied by a bread, traditional Italian foods are served with a specific structure. The first course is known as apertivo, usually a liquor of some sort used as an appetizer. This is followed by an antipasto, some sort of hot or cold appetizer. The primo course is next, usually pasta, risotto or soup. Followed by secondo, a fish or meat such as veal or chicken. Contorno is the next serving, usually a salad or vegetable. Cheese and fruit are served next in a course known as formaggio e frutta. Dolce follows with cakes and cookies. This is all capped with a round of coffee followed by more liquor. Limoncello and grappa are common following a large meal such as this.

Resources

• Italian Food Forever
• About Italian Food
• In Italy