Information on Italian Cuisine
Italy's history and landscape have helped to shape its cuisine. Southern and northern Italy have different cuisines that can vary even within their own smaller regions. Does this Spark an idea?
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Origin
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Italy was not formed until the mid-1800s, but its cuisine has been evolving since the fourth century B.C. Each government, invader and neighboring country has had some influence on this evolution.
Southern Italian Cuisine
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The highlight of southern Italy's cuisine is pasta with light, olive oil-based sauces that utilize the local crop of tomatoes and other vegetables. Pork, lamb and shellfish are featured in many dishes. Cheeses such as provolone and mozzarella are frequently incorporated.
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Northern Italian Cuisine
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Northern Italian cuisine features rice (arborio) and corn (for polenta) in addition to pasta. Beef and veal are frequently the main focus of the dishes. Sauces are heavier and cream-based. Milk is used to make many cheese varieties that punctuate the cuisine.
Customs
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A typical Italian meal is made up of many smaller courses starting with an antipasto (appetizer). There are two main courses, primo and second, which are usually served with a contorno (side dish or salad). The meal ends with formaggio e frutta (fruit and cheese) and dolce (dessert).
Misconceptions
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Many people think Italian food is "garlicky," but the Italians incorporate garlic in a very subdued and light manner for almost every dish.
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References
Resources
- Photo Credit Ina Peters Photographie
