Italian cuisine

Italian cuisineis aMediterranean cuisineconsisting of the ingredients, recipes, and cooking techniques developed in Italy sinceRoman times, and later spread around the world together with waves ofItalian diaspora.Significant changesoccurred with the colonization of the Americasand the introduction of potatoes, tomatoes,capsicums,maize, andsugar beet—the latter introduced in quantity in the 18th century.It is one of the best-known and most widely appreciatedgastronomiesworldwide.
Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverseregional gastronomies, different from each other, especially betweenthe north,the centre, andthe southof Italy, which are in continuous exchange.Many dishes that were once regional have proliferated with variations throughout the country.Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world.Italian cuisine has left a significant influence on several other cuisines around the world, particularly inEast Africanstates such as Somalia and in the United States in the form ofItalian-American cuisine.
A key characteristic of Italian cuisine is its simplicity, with many dishes made up of few ingredients, and therefore Italian cooks often rely on the quality of the ingredients, rather than the complexity of preparation.Italian cuisine is at the origin of a turnover of more than€200 billion worldwide.Over the centuries, many popular dishes and recipes have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities, privileging only raw materials and ingredients from the region of origin of the dish and preserving its seasonality.
The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits, and vegetables.Cheese, cold cuts, and wine are central to Italian cuisine, and along with pizza and coffee (especiallyespresso) form part of Italian gastronomic culture.Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio, and almonds with sweet cheeses such asmascarponeandricottaor exotic tastes as cocoa, vanilla, and cinnamon.Gelato,tiramisu,andcassataare among the most famous examples of Italian desserts, cakes, and patisserie. Italian cuisine relies heavily on traditional products; the country has a large number oftraditional specialitiesprotected underEU law.Italy is the world'slargest producer of wine, as well as the country with the widest variety of indigenous grapevine varieties in the world.
Italian cuisine has developed over the centuries. Although the country known as Italydid not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BC. Food and culture were very important at that time evident from the cookbook (Apicius) which dates to the first century BC.Through the centuries, neighbouring regions, conquerors, high-profile chefs, political upheaval, and the discovery of theNew Worldhave influenced its development. Italian cuisine started to form afterthe fallof theRoman Empire, when different citiesbegan to separateand form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation.
Trade, the location on theSilk Road, and its routes to Asia also influenced the local development of special dishes. Due to the climatic conditions and the different proximity to the sea, different basic foods and spices were available from region to region. Regional cuisine is represented by some of the major cities in Italy. For example, Milan (in the north of Italy) is known forrisottos, Trieste (in the northeast of Italy) is known for multicultural food, Bologna (in the centre of Italy) is known for itstortellini, and Naples (in the south of Italy) is famous for its pizzas.There is evidence of the Etruscans making pasta in Italy during the 4th century BC.
The first known Italianfood writerwas a Greek Sicilian namedArchestratusfromSyracusein the 4th century BC. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He said that flavours should not be masked by spices, herbs or other seasonings. He placed importance on simple preparation of fish.
Simplicity was abandoned andreplaced by a culture of gastronomy as the Roman Empire developed. By the timeDe re coquinariawas published in the 1st century AD, it contained 470 recipes calling for heavy use of spices and herbs. The Romans employed Greek bakers to produce breads and imported cheeses from Sicily, as the Sicilians had a reputation as the best cheesemakers. The Romans reared goats for butchering, and grew artichokes andleeks.
Some foods considered traditional were imported to Italy from foreign countries during the Roman era. This includes thejujube(Italian:giuggiole), which is celebrated as a regional cuisine inArquà Petrarca.The Romans also imported cherries, apricots, and peaches.
Arabs invaded Sicilyin the 9th century, introducing spinach, almonds, and rice.They also brought with them foods from foreign lands that are celebrated as traditional Italian foods: citrus fruit, artichokes, chickpeas, pistachios, sugarcane,aubergines, anddurum wheat, which is used to make pasta.During the 12th century, a Norman king surveyed Sicily and saw people making long strings made from flour and water calledatriya, which eventually becametrii, a term still used for spaghetti in southern Italy.Normans also introduced the casserole, salted cod (Italian:baccalà), andstockfish, all of which remain popular.
Food preservation was either chemical or physical, as refrigeration did not exist. Meats and fish were smoked, dried or kept on ice.Brineand salt were used to pickle items such as herring, and to cure pork. Root vegetables were preserved in brine after they had beenparboiled. Other means of preservation included oil, vinegar, or immersing meat in congealed, rendered fat. For preserving fruits, liquor, honey, and sugar were used.
Milan is home to the oldest restaurant in Italy and the second in Europe, theAntica trattoria Bagutto[it], which has existed since at least 1284.The oldest Italian book on cuisine is the 13th centuryLiber de coquina(Cookbook) written in Naples. Dishes include "Roman-style" cabbage (ad usum romanorum),ad usum campaniewhich were "small leaves" prepared in the "Campanian manner", a bean dish from the Marca di Trevisio, atorta,compositum londardicum, dishes similar to dishes the modern day. Two other books from the 14th century include recipes for Romanpastello, Lasagna pie, and call for the use of salt fromSardiniaorChioggia.
In the 15th century,Maestro Martinowas chef to thePatriarch of Aquileiaat theVatican. HisLibro de arte coquinaria(Culinary art book) describes a more refined and elegant cuisine. His book contains a recipe formaccaroni siciliani, made by wrapping dough around a thin iron rod to dry in the sun. The macaroni was cooked incaponstock flavoured withsaffron, displaying Persian influences. Martino noted the avoidance of excessive spices in favour of fresh herbs.The Roman recipes includecoppiette(air-dried salami) and cabbage dishes. HisFlorentinedishes include eggs withtorta bolognese,torta sieneseandGenoeserecipes such aspiperata(sweets), macaroni, squash, mushrooms, and spinach pie with onions.
Martino's text was included in a 1475 book byBartolomeo Platinaprinted inVeniceentitledDe honesta voluptate et valetudine(On Honest Pleasure and Good Health). Platina puts Martino'sLibroin a regional context, writing about perch fromLake Maggiore, sardines fromLake Garda,graylingfromAdda, hens fromPadua, olives from Bologna andPiceno,turbotfromRavenna,ruddfromLake Trasimeno, carrots fromViterbo, bass from theTiber,roviglioniandshadfromLake Albano, snails fromRieti, figs from Tuscolo, grapes fromNarni, oil fromCassino, oranges from Naples, and eels fromCampania. Grains fromLombardyand Campania are mentioned as is honey from Sicily and Taranto. Wine from the Ligurian coast,Grecofrom Tuscany andSan Severino, andTrebbianofrom Tuscany andPicenoare also mentioned in the book.
The courts of Florence, Rome, Venice, andFerrarawere central to the cuisine.Cristoforo di Messisbugo, steward toIppolito d'Este, publishedBanchetti Composizioni di Vivande(Banquets Compositions of Food) in 1549. Messisbugo gives recipes for pies and tarts (containing 124 recipes with various fillings). The work emphasises the use of Eastern spices and sugar.
In 1570,Bartolomeo Scappi, personal chef toPope Pius V, wrote hisOpera(Work) in five volumes, giving a comprehensive view of Italian cooking of that period. It contains over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils. This book differs from most books written for the royal courts in its preference for domestic animals and courtyard birds rather than game.
Recipes include lesser cuts of meats such as tongue, head, and shoulder. The third volume has recipes for fish inLent. These fish recipes are simple, including poaching, broiling, grilling, and frying after marination.
Particular attention is given to seasons and places where fish should be caught. The final volume includes pies, tarts, fritters, and a recipe for a sweetNeapolitan pizza(not the current savoury version, as tomatoes had not yet been introduced to Italy). However, such items from the New World as corn (maize) and turkey are included.Eventually, through theColumbian exchange, Italian cuisine would also adopt not just tomatoes as a key flavour, but also beans, pumpkins,courgette, and peppers, all of which came from the Americas during the last few hundred years.
In the first decade of the 17th century, Giacomo Castelvetro wroteBreve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti(A Brief Account of All Roots, Herbs, and Fruit), translated into English by Gillian Riley. Originally fromModena, Castelvetro moved to England because he was aProtestant. The book lists Italian vegetables and fruits along with their preparation. He featured vegetables as a central part of the meal, not just as accompaniments.Castelvetro favoured simmering vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, lemon juice,verjusor orange juice. He also suggested roasting vegetables wrapped in damp paper over charcoal or embers with a drizzle of olive oil. Castelvetro's book is separated into seasons with hop shoots in the spring and truffles in the winter, detailing the use of pigs in the search for truffles.
In 1662, Bartolomeo Stefani, chef to theDuchy of Mantua, publishedL'Arte di Ben Cucinare(The Art of Well Cooking). He was the first to offer a section onvitto ordinario(ordinary food). The book described a banquet given by DukeCharlesfor QueenChristina of Sweden, with details of the food and table settings for each guest, including a knife, fork, spoon, glass, a plate (instead of the bowls more often used), and a napkin.
Other books from this time, such asGalatheo(Etiquette) byGiovanni della Casa, tell howscalci(waiters) should manage themselves while serving their guests. Waiters should not scratch their heads or other parts of themselves, or spit, sniff, cough or sneeze while serving diners. The book also told diners not to use their fingers while eating and not to wipe sweat with their napkin.
At the beginning of the 18th century, Italian culinary books began to emphasise the regionalism of Italian cuisine rather thanFrench cuisine. Books written then were no longer addressed to professional chefs but tobourgeoishousewives.Periodicals in booklet form such asLa cuoca cremonese(The Cook of Cremona) in 1794 give a sequence of ingredients according to season along with chapters on meat, fish, and vegetables. As the century progressed these books increased in size, popularity, and frequency.
In the 18th century, medical texts warned peasants against eating refined foods as it was believed that these were poor for their digestion and their bodies required heavy meals. It was believed that peasants ate poorly because they preferred eating poorly. However, many peasants had to eat rotten food and mouldy bread because that was all they could afford.
In 1779, Antonio Nebbia fromMaceratain theMarcheregion, wroteIl Cuoco Maceratese(The Cook of Macerata). Nebbia addressed the importance of local vegetables and pasta, rice, andgnocchi. For stock, he preferred vegetables and chicken over other meats.
In 1773, the Neapolitan Vincenzo Corrado'sIl Cuoco Galante(The Courteous Cook) gave particular emphasis tovitto pitagorico(pythagorean food). "Pythagorean food consists of fresh herbs, roots, flowers, fruits, seeds and all that is produced in the earth for our nourishment. It is so-called becausePythagoras, as is well known, only used such produce. There is no doubt that this kind of food appears to be more natural to man, and the use of meat is noxious." This book was the first to give the tomato a central role with 13 recipes.
Zuppa al pomodoro(lit.'tomato soup') in Corrado's book is a dish similar to today's Tuscanpappa al pomodoro. Corrado's 1798 edition introduced a "Treatise on the Potato" after the FrenchAntoine-Augustin Parmentier's successful promotion of the tuber.In 1790,Francesco Leonardiin his bookL'Apicio moderno(ModernApicius) sketches a history of the Italian cuisine from the Roman Age and gives the first recipe of a tomato-based sauce.
In the 19th century, Giovanni Vialardi, chef to KingVictor Emmanuel II, wroteTrattato di cucina, Pasticceria moderna, Credenza e relativa Confettureria(A Treatise of Modern Cookery and Patisserie) with recipes "suitable for a modest household". Many of his recipes are for regional dishes fromTurin, including 12 for potatoes such ascappon magro genovese. In 1829,Il Nuovo Cuoco Milanese Economico(The New Economic Milanese Chef) by Giovanni Felice Luraschi featured Milanese dishes such as kidney with anchovies and lemon andgnocchi alla romana. Gian Battista and Giovanni Ratto'sLa Cucina Genovese(Genoese cuisine) in 1871 addressed the cuisine ofLiguria. This book contained the first recipe forpesto.La Cucina Teorico-Pratica(The Theoretical-Practical Cuisine) written by Ippolito Cavalcanti described the first recipe for pasta with tomatoes.
La scienza in cucina e l'arte di mangiare bene(The Science of Cooking and the Art of Eating Well), byPellegrino Artusi, first published in 1891, is widely regarded as the canon of classic modern Italian cuisine, and it is still in print. Its recipes predominantly originate fromRomagnaand Tuscany, where he lived. Around 1880, two decades after the Unification of Italy, was the beginning ofItalian diaspora, and with it started the spread of Italian cuisine in the world.
Italy has a large number oftraditional specialitiesprotected underEU law.From the 1950s onwards, a great variety of typical products of Italian cuisine have beenrecognised as PDO, PGI, TSG and GIby theCouncil of the European Union, to which they are added theindicazione geografica tipica(IGT), the regionalprodotti agroalimentari tradizionali(PAT) and themunicipaldenominazione comunale d'origine(De.C.O.).In theoenologicalfield, there are specific legal protections: thedenominazione di origine controllata(DOC) and thedenominazione di origine controllata e garantita(DOCG).protected designation of origin(PDO) andprotected geographical indications(PGI) have also been established in olive growing.Some of these are new introductions: thekiwifruitwas introduced from New Zealand to Italy in the 1970s, and three decades later, theprovince of Latinawas designated the "Land of the Kiwi" and given protected status as a regional delicacy.
Italian cuisine is one of the most popular and copied cultures worldwide.The lack or total unavailability of some of its most characteristic ingredients outside of Italy, leads to the complete de-naturalization of Italian ingredients, and above all else leads to falsifications (or food fraud).This phenomenon, widespread in all continents, is better known asItalian Sounding, consisting in the use of Italian words as well as images, colour combinations (theItalian tricolour), geographical references, and brands evocative of Italy to promote and market agri-food products which in reality have nothing to do with Italian cuisine.Italian Sounding invests in almost every sector of Italian food, from the most famous Italian cheeses to cured meats, a variety of pasta, regional bread, extra virgin olive oils, and wines.Counterfeit products violate registeredtrademarksor other distinctive signs protected by law such as the designations of origin (DOC, PDO, DOCG, PGI, TSG, IGT). Therefore, the counterfeiting is legally punishable.However, Italian Sounding cannot be classified as illegal from a strictly legal standpoint, but they still represent "a huge damage to the Italian economy and to the potential resources ofMade in Italy".Two out of three Italian agri-food products sold worldwide are not made in Italy.The Italian Sounding phenomenon is estimated to generate€55 billion worldwide annually.
Following the spread of fast food, also in Italy, imported from Anglo-Saxon countries and in particular from the United States in 1986, inBra, Piedmont, theSlow Foodcultural and gastronomic movement was founded, then converted into an institution with the aim of protecting culinary specificities and to safeguard various regional products of Italian cuisine under the control of theSlow Food Presidia.Slow Food also focuses on food quality, rather than quantity.It speaks out againstoverproductionand food waste,and seesglobalizationas a process in which small and local farmers and food producers should be simultaneously protected from and included in the global food system.
The Italian chefGualtiero Marchesi(1930–2017) is considered the founder of Italiannouvelle cuisine.Italian nouvelle cuisine is characterised by lighter, more delicate dishes and an increased emphasis on presentation, and it designed for the most expensive restaurants.It is defined as a "cuisine of the head rather than the throat" and it is characterised by the separation of flavours, without ever upsetting the ancient Italian culinary tradition despite the use, in its recipes, of some culinary traditions of other countries.
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits and vegetables to grains to cheeses, meats, and fish.
In northern Italy, fish (such as cod, orbaccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheese are the most common ingredients. Pasta dishes with tomato are common throughout Italy.Italians use ingredients that are fresh and subtly seasoned and spiced.
In northern Italy there are many types ofstuffed pasta, althoughpolentaand risotto are equally popular if not more so.Ligurian ingredients include several types of fish and seafood dishes. Basil (found in pesto), nuts, and olive oil are very common. In Emilia-Romagna, common ingredients includeprosciutto(Italian ham),cotechino, different sorts of salami, truffles,grana,Parmesan(Italian: Parmigiano Reggiano), tomatoes (Bolognese sauceorragù) andbalsamic vinegar(Italian:aceto balsamico).
Traditional central Italian cuisine uses ingredients such as tomatoes, all types of meat, fish, andpecorino.In Tuscany, pasta (especiallypappardelle) is traditionally served with meat sauce (including game meat).In southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges,ricotta cheese,aubergines, courgette, certain types of fish (anchovies, sardines, and tuna), and capers are important components to the local cuisine.
Many cheeses and dairy products are made in Italy.There are more than 600 distinct types throughout the country,of which 490 are protected and marked as PDO (protected designation of origin), PGI (protected geographical indication) and PAT (prodotti agroalimentari tradizionali).
Olive oilis the most commonly used vegetable fat in Italian cooking and as the basis for sauces, replaced only in some recipes and in some geographical areas by butter orlard.Italy is the largest consumer of olive oil, at 30% of the world total.It also has the largest range ofolive cultivarsin existence and is the second largest producer and exporter in the world, producing more than 464,000 tons.Bread has always been a fundamental food in Italian cuisine, and that of other Mediterranean countries.There are numerous regional types of bread.
Italian cuisine hasa great variety of sausagesandcured meats, many of which are protected and marked as PDO and PGI,and make up 34% of the total of sausages and cured meats consumed in Europe,while others are marked as PAT.Salumiare Italian meat products typical of anantipasto, predominantly made from pork andcured. They are also includebresaola, which is made from beef, and some cooked products, such asmortadellaand prosciutto.
Meat, especially beef, pork, and poultry, is very present in Italian cuisine, in a very wide range of preparations and recipes.It is also important as an ingredient in the preparation of sauces for pasta. In addition to the varieties mentioned, albeit less commonly, sheep, goat, horse, rabbit and, even less commonly, game meat are also consumed in Italy.
Since Italy is largely surrounded by the sea, therefore having a great coastal development and being rich in lakes, fish (both marine and freshwater), as well ascrustaceans,molluscs, and other seafood, enjoy a prominent place in Italian cuisine, as in general in the Mediterranean cuisine.Fish is the second course in meals and is also an ingredient in the preparation of seasonings for types of pasta.It is also widely used inappetisers.
Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths, and shapes.Most pastas may be distinguished by the shapes for which they are named—penne,maccheroni,spaghetti,linguine,fusilli,lasagna. Many more varieties are filled with other ingredients, such asravioliandtortellini.
The wordpastais also used to refer to dishes in which pasta products are a primary ingredient.It is usually served with sauce. There are hundreds of differentshapes of pastawith at least locally recognised names. Examples include spaghetti ('thin rods'),rigatoni('tubes' or 'cylinders'), fusilli ('swirls'), and lasagna. Dumplings, such as gnocchi (made with potatoes or pumpkin) and noodles such asspätzle, are sometimes considered pasta.
Pasta is divided into two broad categories: dry pasta (100%durum wheatflour mixed with water) and fresh pasta (also with soft wheat flour and almost always mixed with eggs).Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheatsemolina, and is more commonly used in southern Italy compared to their northern counterparts, who traditionally prefer the fresh egg variety.
Durum flour and durum semolina have a yellow tinge in colour.Italian dried pasta is traditionally cookedal dente(lit.'to the tooth').There are many types of wheat flour with varying gluten and protein levels depending on the variety of grain used.
Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such aspizzoccheri, are made frombuckwheatflour.Fresh pasta may include eggs (Italian:pasta all'uovo,lit.'egg pasta').
Both dry and fresh pasta are used to prepare the dish, in three different ways:
Pizza, consisting of a usually round, flat base ofleavenedwheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as anchovies, mushrooms, onions, olives, meats, and more), which is then baked at a high temperature, traditionally in a wood-fired oven,is the best known and most consumed Italian food in the world.
In 2009, upon Italy's request,Neapolitan pizzawas registered with theEuropean Unionas atraditional speciality guaranteeddish,and in 2017 the art of its making was included onUNESCO's list ofintangible cultural heritage.Up to 20% of the flour in the traditional pizza crust can be strongManitoba flour, which was introduced to Italy from Canada as part of theMarshall Planafter World War II.In Italy it is consumed as a single dish (pizza al piatto) or as a snack, even on the go (pizza al taglio).In the various regions, dishes similar to pizza are the various types offocaccia, such aspiadina,cresciaorsfincione.
Each area has its own specialties, primarily at a regional level, but also at the provincial level. The differences can come from a bordering country (such as France, Austria or Slovenia), whether a region is close to the sea or the mountains, and economics.Italian cuisine is also seasonal with priority placed on the use of fresh produce.
Pasta, meat, and vegetables are central to the cuisine ofAbruzzoandMolise.Chili peppers(Italian:peperoncini) are typical of Abruzzo, where they are calleddiavoletti(lit.'little devils') for their spicy heat. Due to the long history ofshepherdingin Abruzzo and Molise, lamb dishes are common. Lamb meat is often paired with pasta.Mushrooms (usually wild mushrooms), rosemary, and garlic are also extensively used in Abruzzese cuisine.
Best-known is the extra virgin olive oil produced in the local farms on the hills of the region, marked by the quality levelDOPand considered one of the best in the country.Renowned wines such asMontepulcianoDOCGandTrebbiano d'AbruzzoDOCare considered amongst the world's finest wines.In 2012, a bottle of Trebbiano d'AbruzzoColline Teramaneranked No. 1 in the top 50 Italian wine award.Centerbeis a strong (72% alcohol), spicy herbal liqueur drunk by the locals. Another liqueur isgenziana, a soft distillate ofgentianroots.
The best-known dish from Abruzzo isarrosticini, little pieces of castrated lamb on a wooden stick and cooked on coals. Thechitarra(lit.'guitar') is a fine stringed tool that pasta dough is pressed through for cutting. In theprovince of Teramo, famous local dishes include thevirtùsoup (made with legumes, vegetables, and pork meat), thetimballo(pasta sheets filled with meat, vegetables or rice), and themazzarelle(lamb intestines filled with garlic,marjoram, lettuce, and various spices). The popularity of saffron, grown in theprovince of L'Aquila, has waned in recent years.
Seafood is also an important part ofAbruzzo cuisine, with fish products such asbrodetti,scapece alla vastese,baccalà all'abruzzese,cozze allo zafferano, classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil, and seasoned withL'Aquila saffronsauce,andcoregone di Campotosto,typical lake fish.
The most famous dish ofMoliseiscavatelli, a long shaped, handmade macaroni-type pasta made of flour, semolina, and water, often served with meat sauce, broccoli or mushrooms.Pizzellewaffles are a common dessert, especially around Christmas.
Apuliais a massive food producer; major production includes wheat, tomatoes, courgette, broccoli, bell peppers, potatoes, spinach, aubergines, cauliflower, fennel,endive, chickpeas, lentils, beans, and cheese (such ascaciocavalloand the famousburrata). Apulia is also the largest producer of olive oil in Italy. The sea offers abundant fish and seafood that are extensively used in the regional cuisine, especially oysters, and mussels.
Goat and lamb are occasionally used.The region is known for pasta made from durum wheat and traditional pasta dishes featuringorecchiette-style pasta, often served with tomato sauce, potatoes, mussels orbroccoli rabe. Pasta withcherry tomatoesandarugulais also popular.
Regional desserts includezeppole, doughnuts usually topped with powdered sugar and filled with custard, jelly,cannoli-style pastry cream or a butter-and-honey mixture. For Christmas, Apulians make a very traditional rose-shaped pastry calledcartellate. These are fried or baked and dipped invin cotto, which is either a wine or fig juice reduction.
Most famous street foods arefocacciabarese(focaccia with fresh cherry tomatoes),panzerotto(a variant of the pizza that can be baked or fried) andrustico(puff pastry with tomato, bechamel and mozzarella cheese, popular especially in Lecce andSalento)
The cuisine ofBasilicatais mostly based on inexpensive ingredients and deeply anchored in rural traditions.
Pork is an integral part of the regional cuisine, often made into sausages or roasted on a spit. Famous dry sausages from the region arelucanicaandsoppressata. Wild boar, mutton, and lamb are also popular. Pasta sauces are generally based on meats or vegetables.Horseradishis often used as a spice and condiment, known in the region as "poor man's truffle".The region produces cheeses such aspecorino di Filiano,canestrato di Moliterno,pallone di Gravina, andpadraccioand olive oils such as the Vulture.Thepeperone crusco(lit.'crusco pepper') is a staple of the local cuisine, defined as the "red gold of Basilicata".It is consumed as a snack or as a main ingredient for several regional recipes.
Among the traditional dishes arepasta con i peperoni cruschi, pasta served with dried crunchy pepper andbreadcrumbs;lagane e ceci, also known aspiatto del brigante(lit.'brigand's dish'), pasta prepared with chickpeas and peeled tomatoes;tumact me tulez,tagliatelle-dish ofArbëresheculture;rafanata, a type of omelet with horseradish;ciaudedda, a vegetable stew with artichokes,potatoes,broad beans, andpancetta;and thebaccalà alla lucana, one of the few recipes made with fish. Desserts includetarallidolci, made with sugar glaze and scented withaniseandcalzoncelli, fried pastries filled with a cream ofchestnutsandchocolate.
The most famous wine of the region is theAglianico del Vulture; others include Matera, Terre dell'Alta Val d'Agri, and Grottino di Roccanova.
Basilicata is also known for itsmineral waterswhich are sold widely in Italy. The springs are mostly located in the volcanic basin of theVulturearea.
InCalabria, a history of French rule under theHouse of AnjouandNapoleon, along with Spanish influences, affected the language and culinary skills as seen in the naming of foods such as cake,gatò, from the Frenchgateau. Seafood includes swordfish, shrimp, lobster,sea urchin, andsquid. Macaroni-type pasta is widely used in regional dishes, often served with goat, beef or pork sauce and salty ricotta cheese.
Main courses includefrittuli(prepared by boiling pork rind, meat, and trimmings in pork fat), different varieties of spicy sausages (such as'ndujaandcoppa), goat, and land snails. Melon and watermelon are traditionally served in a chilled fruit salad or wrapped in prosciutto.Calabrian winesinclude Greco di Bianco, Bivongi, Cirò, Dominici, Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavigna, and Verbicaro.
Calabrese pizza has a Neapolitan-based structure with fresh tomato sauce and a cheese base, but is unique because of its spicy flavour. Some of the ingredients included in a Calabrese pizza are thinly sliced hotsoppressata, hotcoppa, hot peppers, and fresh mozzarella.
Campania extensively produces tomatoes, peppers,spring onions, potatoes, artichokes, fennel, lemons, and oranges which all take on the flavour of volcanic soil. TheGulf of Naplesoffers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams, and shellfish.
Spaghetti alla puttanescais a popular dish made with olives, tomatoes, anchovies, capers, chili peppers, and garlic. The region is well known for its mozzarella production (especially from the milk ofwater buffalo) that is used in a variety of dishes, includingparmigiana di melanzane(shallow fried aubergine slices layered with cheese and tomato sauce, then baked). Desserts includestruffoli(deep fried balls of dough), ricotta-basedpastiera,sfogliatelle,torta caprese, andrum baba.
Originating in Neapolitan cuisine, pizza has become popular worldwide.Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually mozzarella), and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved.
Since Naples was the capital of theKingdom of Two Sicilies, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such astimballoandsartù di riso, pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain inexpensive but nutritionally healthy ingredients, such as pasta with beans and other pasta dishes with vegetables.
Famous regional wines areAglianico(Taurasi),Fiano,Falanghina,Lacryma Christi,Coda di Volpedei Campi Flegrei, andGreco di Tufo.
Emilia-Romagnais especially known for its egg and filled pasta made with soft wheat flour. TheRomagnasubregion is renowned for pasta dishes such ascappelletti,garganelli,strozzapreti,sfoglia lorda, andtortelli alla lastraas well as cheeses such assquacquerone,piadinasnacks are also a specialty of the subregion.
Bologna and Modena are notable for pasta dishes such as tortellini,tortelloni,lasagna,gramigna, and tagliatelle, which are found also in many other parts of the region in different declinations, while Ferrara is known forcappellacci di zucca, pumpkin-filled dumplings, and Piacenza forpisarei e faśö, wheat gnocchi with beans and lard. The celebratedbalsamic vinegaris made only in the Emilian cities of Modena andReggio Emilia, following legally binding traditional procedures.
In theEmiliasubregion, exceptPiacenzawhich is heavily influenced by the cuisines ofLombardy, rice is eaten to a lesser extent than the rest of northern Italy. Polenta, a maize-based side dish, is common in both Emilia and Romagna.
Parmesan(Italian: Parmigiano Reggiano) andGrana Padanocheeses are produced in Reggio Emilia and Piacenza respectively.
Although the Adriatic coast is a major fishing area (well known for its eels and clams harvested in theComacchio lagoon), the region is more famous for its meat products, especially pork-based, that include cold cuts such asprosciutto di Parma,culatello, andsalame Felino; Piacenza'spancetta,coppa, and salami;mortadella Bolognaandsalame rosa;zampone,cotechino, andcappello del prete; and Ferrara'ssalama da sugo. Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts includezuppa inglese(custard-based dessert made with sponge cake andAlchermesliqueur),panpepato(Christmas cake made with pepper, chocolate, spices, and almonds),tenerina(butter and chocolate cake) andtorta degli addobbi(rice and milk cake).
The cuisine ofFriuli-Venezia Giuliacan vary depending on the territory, as certain areas are home to German andSloveneminorities whose local cuisine conserves greaterAustro-Hungarianinfluences and often differs from mainstreamFriuliancuisine.UdineandPordenone, in the western part of the region, are known for their traditionalprosciutto di San Daniele,Montasiocheese,cjarsonsstuffed pasta andfricocheese dish. Other typical dishes arepitina(meatballs made of smoked meats), game, and various types of gnocchi and polenta.
Typical dishes in the eastern provinces ofGoriziaandTriesteincludebrovada(fermented turnips),Jota(soup of beans, sauerkraut, potatoes, pancetta and onions), local variations ofgoulash,apple strudel,pinzaandpresnitz. Pork can be spicy and is often prepared over an open hearth calledfogolar.Collio Goriziano,Friuli Isonzo,Colli Orientali del Friuli, andRamandoloare well-knowndenominazione di origine controllata(DOC) regional wines.
Seafood from the Adriatic is also used in this area, mainly prepared according toIstrianandVenetianrecipes. While the tuna fishing has declined, the pilchards from the Gulf of Trieste offBarcola(in the local dialect:sardoni barcolani) are a special and sought-after delicacy.
It features fresh, seasonal and simply-prepared ingredients fromRoman Campagna.These include peas,globe artichokesandfava beans, shellfish, milk-fed lamb and goat, and cheeses such aspecorino romanoand ricotta.Olive oil is used mostly to dress raw vegetables, whilestrutto(pork lard) and fat from prosciutto are preferred for frying.The most popular sweets in Rome are small individual pastries calledpasticcini,gelatoand handmade chocolates and candies.Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays,baccalà(salted cod) on Fridays, andtrippa(lit.'tripe') on Saturdays.
Pasta dishes based on the use ofguanciale(unsmoked bacon prepared with pig's jowl or cheeks) are often found inLazio, such ascarbonarapasta andamatricianapasta. Another pasta dish of the region isarrabbiata, with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes such as the entrail-basedrigatoniwithpajatasauce andcoda alla vaccinara.Abbacchiois a meat dish based on lamb from theRoman cuisine.
Iconic of Lazio is cheese made from ewes' milk (pecorino romano),porchetta(savory, fatty, and moist boneless pork roast) andFrascatiwhite wine. The influence of the ancientJewishcommunity can be noticed in the Roman cuisine's traditionalcarciofi alla giudia.
Liguriais known for herbs and vegetables (as well as seafood) in its cuisine.Savorypies are popular, mixing greens andartichokesalong with cheeses, milk curds, and eggs. Onions and olive oil are used. Due to a lack of land suitable for wheat, the Ligurians use chickpeas infarinataand polenta-likepanissa. The former is served plain or topped with onions, artichokes, sausage, cheese or young anchovies.Farinata is typically cooked in a wood-fired oven, similar to southern pizzas. Furthermore, fresh fish features heavily in Ligurian cuisine.Baccalà(salted cod) features prominently as a source of protein in coastal regions. It is traditionally prepared in a soup.
Hilly districts usechestnutsas a source of carbohydrates. Ligurian pastas includecorzetti, typically stamped with traditional designs, from thePolcevera Valley;pansoti, a triangular shaped ravioli filled with vegetables;piccagge, pasta ribbons made with a small amount of egg and served with artichoke sauce or pesto sauce;trenette, made fromwhole wheat flourcut into long strips and served with pesto; boiled beans and potatoes; andtrofie, a Ligurian gnocchi made from wheat flour and boiled potatoes, made into a spiral shape and often tossed in pesto.Many Ligurians emigrated to Argentina in the late 19th and early 20th centuries, influencing the cuisine of the country (which was otherwise dominated by meat and dairy products that the narrow Ligurian hinterland would not have allowed). Pesto, sauce made from basil and other herbs, is uniquely Ligurian, and features prominently among Ligurian pastas.
Due to the different historical events of its provinces and the variety of its territory,Lombard cuisinehas a very varied culinary tradition. First courses in Lombard cuisine range from risotto, to soups and stuffed pasta, in broth or not. Main courses offer a variegated choice of meat or fish dishes of the tradition of the many lakes and rivers of Lombardy.
In general, the cuisine of the various provinces of Lombardy can be united by the prevalence of rice and stuffed pasta over dry pasta, butter instead of olive oil for cooking, prolonged cooking, the widespread use of pork, milk and derivatives, egg-based preparations, and the consumption of polenta that is common to all of northern Italy.
Rice dishes are very popular in this region, often found in soups as well as risotto. The best-known version isrisotto alla milanese, flavoured with saffron. Due to its characteristic yellow colour, it is often calledrisotto giallo. The dish is sometimes served withossobuco(cross-cut veal shanks braised with vegetables, white wine and broth).
Other regional specialties includecotoletta alla milanese(a friedbreaded cutletof veal similar toWiener schnitzel, but cooked "bone-in"),cassoeula(a typically winter dish prepared with cabbage and pork),mostarda(rich condiment made with candied fruit and a mustard flavoured syrup),Valtellina'sbresaola(air-dried salted beef),pizzoccheri(a flat ribbon pasta made with 80% buckwheat flour and 20% wheat flour cooked along with greens, cubed potatoes, and layered with pieces ofValtellina Caseracheese),agnolotti pavesi(a type of ravioli with Pavese stew filling),casoncelli(a type of stuffed pasta, usually garnished with melted butter and sage, typical ofBergamo) andtortellidi zucca(a type of ravioli with pumpkin filling, usually garnished with melted butter and sage or tomato).
Common in the wholeInsubriaarea arebruscitti, originating fromAlto Milanese, which consist in a braised meat dish cut very thin and cooked in wine andfennel seeds, historically obtained by stripping leftover meat. Regional cheeses includeGrana Padano,Gorgonzola,crescenza,robiola, andTaleggio(theplains of central and southern Lombardyallow intensive cattle farming). Polenta is common across the region. Regional desserts include the famouspanettone(soft sweet bread withraisinsandcandied citron and orange chunks).
On the coast ofMarche, fish and seafood are produced. Inland, wild and domestic pigs are used for sausages and prosciuttos. These prosciuttos are not thinly sliced, but cut into bite-sized chunks.Suckling pig,chicken, andfishare often stuffed withrosemaryorfennelfronds andgarlicbefore being roasted or placed on the spit.
Ascoli, Marche's southernmost province, is well known forolive all'ascolana(stoned olives stuffed with several minced meats, egg, and Parmesan cheese, then fried).Another well-known Marche product are themaccheroncini di Campofilone, from little town ofCampofilone, a type of hand-made pasta made only of hard grain flour and eggs, cut so thin that melts in one's mouth.
Between the Alps and thePo Valley, featuring a large number of different ecosystems, thePiedmontregion offers a refined and varied cuisine. As a point of union between traditional Italian and French cuisine, Piedmont is the Italian region with the largest number of cheeses withprotected geographical statusand wines underDOC. It is also the region where both theSlow Foodassociation and the most prestigious school of Italian cooking, theUniversity of Gastronomic Sciences, were founded.
Piedmont is a region where gathering nuts, mushrooms, andcardoons, as well as hunting and fishing, are commonplace.Truffles, garlic, seasonal vegetables, cheese, and rice feature in the cuisine. Wines from theNebbiologrape such asBaroloandBarbarescoare produced as well as wines from theBarberagrape, finesparkling wines, and the sweet, lightly sparkling,Moscato d'Asti. The region is also famous for itsVermouthandRatafiaproduction.
Castelmagnois a prized cheese of the region. Piedmont is also famous for the quality of itsCarrùbeef (particularlybue grasso,lit.'fat ox'), hence the tradition of eating raw meat seasoned with garlic oil, lemon, and salt;carpaccio;brasato al vino, wine stew made from marinated beef; and boiled beef served with various sauces.
The food most typical of the Piedmont tradition areagnolotti(pasta folded over with roast beef and vegetable stuffing),paniscia(a typical dish ofNovara, a type of risotto withArborio riceorMaratellirice, the typical kind ofSaluggiabeans, onion,Barberawine, lard, salami, season vegetables, salt, and pepper),taglierini(thinner version of tagliatelle),bagna càuda(sauce of garlic, anchovies, olive oil, and butter), andbicerin(hot drink made of coffee, chocolate, and whole milk). Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products such asNutella,gianduiotto, andmarron glacéthat are famous worldwide.
Suckling pigandwild boarare roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint andmyrtleare widely used in the regional cuisine. Sardinia also has many special types of bread, made dry, which keeps longer than high-moisture breads.Malloreddusis a typical pasta of the region.
Also baked arecarasaubread,civraxubread,coccoi a pitzus, a highly decorative bread, andpistocubread, made with flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic, and a strong cheese.Rock lobster,scampi, squid, tuna, and sardines are the predominant seafoods.
Casu marzuis a sheep's cheese produced in Sardinia, but is of questionable legality due to hygiene concerns.
Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtedly has a predominantly Italian base, Sicilian food also has Spanish, Greek, and Arab influences.
The ancient Romans introduced lavish dishes based on goose. TheByzantinesfavoured sweet and sour flavours and the Arabs brought sugar, citrus, rice, spinach, and saffron. TheNormansandHohenstaufenshad a fondness for meat dishes. The Spanish introduced items from theNew Worldincluding chocolate, maize, turkey, and tomatoes.Sicilian cuisine not only reflects a mix of historical influences, but also embodies traditions that have been preserved through the use of local ingredients and age-old techniques, particularly in dishes such asaranciniandcassata, which showcase the island's unique culinary heritage.
Much of the island's cuisine encourages the use of fresh vegetables such as aubergine, peppers, and tomatoes, as well as fish such as tuna,seabream,sea bass,swordfish, andcuttlefish. InTrapani, in the extreme western corner of the island,North Africaninfluences are clear in the use of variouscouscousbased dishes, usually combined with fish.Mint is used extensively in cooking unlike the rest of Italy.
Traditional specialties from Sicily include arancini (a form of deep-fried ricecroquettes), pastaalla Norma,caponata,pani câ meusa, and a host of desserts and sweets such ascannoli,granita, and cassata.
Typical of Sicily isMarsala, a red,fortified winesimilar toPortand largely exported.
The cuisine ofSouth Tyrol—the northern half of the Trentino-Alto Adige region—combines culinary influences from Italy and the Mediterranean with a strongalpineregional andAustrianinfluence.Before theCouncil of Trentin the middle of the 16th century, the region was known for the simplicity of its peasant cuisine. When the prelates of the Catholic Church established there, they brought the art of fine cooking with them. Later, also influences from theRepublic of Veniceand the AustrianHabsburg Empirecame in.
The most renowned local product is traditionalspeckjuniper-flavoured prosciutto which, asspeck Alto Adige, is regulated by the European Union under thePGIstatus. Goulash,knödel,apple strudel,kaiserschmarrn,krapfen,rösti,spätzle, andrye breadare regular dishes, along with potatoes, dumpling, homemadesauerkraut, and lard.Since the 20th century the cuisine has come under the influence of other Italian regions, so that various pizza andpastadishes have become staples.This fusion has led to the creation of dishes such as pasta with speck cream sauce and baked apple rings.The territory ofBolzanois also reputed for itsMüller-Thurgauwhite wines.
The cuisine of theTrentinosubregion leans more towards Veneto. It is influenced by its geographical position which ranges from isolated Alpine valleys to the southernprealpine lakes. The cuisine is characterised by its peasant dishes and especially the wide presence of soups. Trentino produces various types of sausages, polenta, yogurt, cheese, gnocchi,buckwheat, potato cake, funnel cake and freshwater fish. Typical dishes from Trentino includezuppa d'orzo(barley soup),canederli(bread dumplings),strangolapreti(spinach gnocchi),smacafam(savoryCarnivalpie),panada(bread soup),brö brusà(toasted soup),tortel di patate(potato pancakes) and risotto withTeroldego. Trentino's protected products include itsNon Valleyapples.
Simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms, and freshfruitare used. A good example of typical Tuscan food isribollita, a notable soup whose name literally means 'reboiled'. Like most Tuscan cuisine, the soup has peasant origins.Ribollitawas originally made by reheating (i.e. reboiling) the leftoverminestroneor vegetable soup from the previous day. There are many variations, but the main ingredients always include leftover bread, cannellini beans, and inexpensive vegetables such as carrot, cabbage, beans,silverbeet,cavolo nero(Tuscan kale), onion, and olive oil.
A regional Tuscan pasta known aspiciresembles thick, grainy-surfaced spaghetti, and is often rolled by hand. WhitetrufflesfromSan Miniatoappear in October and November. High-quality beef, used for the traditionalFlorentine steak, come from theChianinacattle breed of theChiana Valleyand theMaremmanafromMaremma.
Pork is also produced.The region is well-known also for its rich game, especially wild boar,hare,fallow deer,roe deer, andpheasantthat often are used to preparepappardelledishes.Maiale Ubriaco, or "Drunken Pork", is another regional preparation in which pork is braised in Chianti wine and often paired with Tuscan kale.Lardois asalumeof cured fatback, served as thin slices or as a paste; a famous variety islardo diColonnata.
Regional desserts includecantucci(oblong-shaped almond biscuits),castagnaccio(a chestnut flour cake),pan di ramerino[it](a sweet bread containing raisins and rosemary),panforte(prepared with honey, fruits, and nuts),ricciarelli(biscuits made using an almond base with sugar, honey, and egg white),necci(galettesmade with chestnut flour) andcavallucci(pastry made with almonds, candied fruits, coriander, flour, and honey).
Well-known regional wines includeBrunello di Montalcino,Carmignano,Chianti,Morellino di Scansano,Parrina,Sassicaia, andVernaccia di San Gimignano.
ManyUmbriandishes are prepared by boiling or roasting with local olive oil and herbs. Vegetable dishes are popular in the spring and summer,while fall and winter sees meat from hunting andblack trufflesfromNorcia. Meat dishes include the traditional wild boar sausages,pheasants, geese, pigeons, frogs, and snails.
Castellucciois known for its lentils.Spoletoand Monteleone are known for spelt. Freshwater fish includelasca,trout, freshwaterperch, grayling, eel,barbel,whitefish, andtench.OrvietoandSagrantino di Montefalcoare important regional wines.
In theAosta Valley, bread-thickened soups are customary as well as cheesefondue, chestnuts, potatoes, rice. Polenta is a staple along with rye bread, smokedbacon,motsetta(cured chamois meat), and game from the mountains and forests. Butter and cream are important in stewed, roasted, and braised dishes.
Typical regional products includeFontinacheese,Vallée d'Aoste Lard d'Arnad, red wines andGénépiArtemisia-based liqueur.
Venice and many surrounding parts of Veneto are known for risotto, a dish whose ingredients can highly vary upon different areas. Fish and seafood are added in regions closer to the coast while pumpkin, asparagus, radicchio, andfrog legsappear farther away from theAdriatic Sea.
Made from finely ground maize meal, polenta is a traditional, rural food typical of Veneto and most of northern Italy. It may be included in stirred dishes and baked dishes. Polenta can be served with various cheese, stockfish or meat dishes. Some polenta dishes includeporcini,rapini, or other vegetables or meats, such as smallsongbirdsin the case of the Venetian andLombarddishpolenta e osei[it], or sausages. In some areas of Veneto it can be also made of a particular variety of cornmeal, namedbiancoperla, so that the colour of polenta is white and not yellow (the so-calledpolenta bianca).
Beans, peas, and other legumes are seen in these areas withpasta e fagioli(lit.'beans and pasta') andrisi e bisi(lit.'rice and peas'). Venice features heavy dishes using exotic spices and sauces. Ingredients such asstockfishor simple marinated anchovies are found here as well.
Less fish and more meat is eaten away from the coast. Other typical products are sausages such assopressa, garlic salami,Piave cheese, andAsiago cheese. High quality vegetables are prized, such as red radicchio fromTrevisoandwhite asparagusfromBassano del Grappa. Perhaps the most popular dish of Venice isfegato alla veneziana, thinly-sliced veal liver sautéed with onions.
Squidandcuttlefishare common ingredients, as issquid ink, callednero di seppia.Regional desserts includetiramisu(made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks andmascarpone, and flavoured with liquor and cocoa),baicoli(biscuits made with butter and vanilla), andnougat.
The most celebrated Venetian wines includeBardolino,Prosecco,Soave,Amarone, andValpolicellaDOCwines.
Italian meal structureis typical of theEuropean Mediterraneanregion and differs from North, Central, and Eastern European meal structure, although it still often consists of breakfast (Italian:colazione), lunch (Italian:pranzo), and supper (Italian:cena).However, much less emphasis is placed on breakfast, and breakfast itself is often skipped or involves lighter meal portions than are seen in non-Mediterranean Western countries.Late-morning and mid-afternoon snacks, calledmerenda, are also often included in this meal structure.
Traditional meals in Italy typically contained four or five courses.Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than in other cultures. During holidays such asChristmasandNew Year's Eve, feasts can last for hours.
Today, full-course meals are mainly reserved for special events such as weddings, while everyday meals include only a first or second course (sometimes both), aside dish, and coffee.Theprimo(first course) is usually a filling dish, such as risotto or pasta, with sauces made from meat, vegetables or seafood.Whole pieces of meat such as sausages, meatballs, and poultry are eaten in thesecondo(second course).Italian cuisine has some single-course meals (Italian:piatto unico) combining starches and proteins.
Each type of establishment has a defined role and traditionally sticks to it.Italy is home to 395Michelin star-rated restaurants.
Italian style coffee (Italian:caffè), also known as espresso, is made from a blend of coffee beans. Espresso beans are roasted medium to medium dark in the north, and darker as one moves south.
A common misconception is that espresso has more caffeine than other coffee; in fact, the opposite is true. The longer roasting period extracts more caffeine. The modernespresso machine, invented in 1937 by Achille Gaggia, uses a pump and pressure system with water heated to 90 to 95 °C (194 to 203 °F) and forced at high pressure through a few grams of finely ground coffee in 25–30 seconds, resulting in about 25 millilitres (0.85fl oz, two tablespoons) of liquid.
Home coffee makers are simpler but work under the same principle.La napoletanais a four-part stove-top unit with grounds loosely placed inside a filter; the kettle portion is filled with water and once boiling, the unit is inverted to drip through the grounds. Themoka per il caffèis a three-part stove-top unit that is placed on the stovetop with loosely packed grounds in a strainer; the water rises from steam pressure and is forced through the grounds into the top portion. In both cases, the water passes through the grounds just once.
Espresso is usually served in ademitassecup.Caffè macchiatois topped with a bit of steamed milk or foam;ristrettois made with less water, and is stronger;cappuccinois mixed or topped with steamed, mostly frothy, milk. It is generally considered a morning beverage, and usually is not taken after a meal;caffè latteis equal parts espresso and steamed milk, similar tocafé au lait, and is typically served in a large cup.Latte macchiato(spotted milk) is a glass of warm milk with a bit of coffee andcaffè correttois "corrected" with a few drops of an alcoholic beverage such asgrappaorbrandy.
Thebicerinis also an Italian coffee from Turin. It is a mixture ofcappuccinoand traditional hot chocolate, as it consists of a mix of coffee and drinking chocolate, and with a small addition of milk. It is quite thick and often whipped cream/foam with chocolate powder and sugar is added on top.
Italy is the world'slargest producer of wine, as well as the country with the widest variety of indigenous grapevine varieties in the world.In 1996 only about a quarter of this wine was put into bottles for individual sale. Two-thirds was bulk wine used for blending in France and Germany. The wine distilled into spirits in Italy exceeded the production of wine in the entirety of theNew World.There are twenty separate wine regions.The Italian wine industry is among the most varied in the world due to hundreds of indigenous grape varieties grown throughout Italy. Some of the most iconic red wines includeBarolo,Barbaresco, Brunello di Montalcino, and Amarone.
The Italian government passed thedenominazione di origine controllata(DOC) law in 1963 to regulate place of origin, quality, production method, and type of grape. The designationindicazione geografica tipica(IGT) is a less restrictive designation to help a wine maker graduate to the DOC level. In 1980, the government created thedenominazione di origine controllata e garantita(DOCG), reserved for only the best wines.
In Italy wine is commonly consumed (alongside water) in meals, which are rarely served without it, although it is extremely uncommon for meals to be served with any other drink, alcoholic, or otherwise.
Italy is considered to be part of thewine beltof Europe. Nevertheless, beer, particularly mass-producedpale lagers, are common in the country. It is traditionally considered to be an ideal accompaniment to pizza; since the 1970s, beer has spread from pizzerias and has become much more popular for drinking in other situations.Among many popular brands, the most notable Italian breweries arePeroniandMoretti.
There are also several other popular alcoholic drinks in Italy.Limoncello, a traditional lemon liqueur from Campania (Sorrento,Amalfi, and the Gulf of Naples) is the second most popular liqueur in Italy afterCampari.Made from lemon, it is usually consumed in very small proportions, served chilled in small glasses or cups.
Amaro sicilianoare common Sicilian digestifs, made with herbs, which are usually drunk after heavy meals.Mirto, an herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush, is popular inSardiniaand other regions. Another well-known digestif isAmaro LucanofromBasilicata.
Grappais the typical alcoholic drink of northern Italy, generally associated with the culture of the Alps and of the Po Valley. The most famous grappas are distilled inFriuli-Venezia Giulia, Veneto, Piedmont, and Trentino. The three most notable and recognisable Italian aperitifs areMartini, Vermouth, andCampari. A sparkling drink which is becoming internationally popular as a less expensive substitute for Frenchchampagneis Prosecco, from the Veneto region.
From the Italian perspective, biscuits and candy belong to the same category of sweets.Traditional candies includecandied fruits,torrone, andnut brittles, all of which are still popular in the modern era. In medieval times, northern Italy became so famous for the quality of its stiff fruit pastes (similar tomarmaladeorconserves, except stiff enough to mold into shapes) that "Paste of Genoa" became a generic name for high-quality fruit conserves.Italy is famous for artisanalgelato(the Italian ice cream) and has become widespread with the ice cream cone, covering 55% of the Italian market.
Silver-coated almonddragées, which are calledconfettiin Italian, are thrown at weddings (white coating) and baptisms (blue or pink coating, according to the sex of the newborn baby), or graduations (red coating), often wrapped in a smalltullebag as a gift to the guests.The idea of including a romantic note with candy may have begun with Italian dragées, no later than the early 19th century, and is carried on with the multilingual love notes included in boxes of Italy's most famous chocolate, Baci byPeruginain Milan.The most significant chocolate style is a combination of hazelnuts and milk chocolate, which is featured ingiandujapastes such asNutella, which is made byFerrero SpAinAlba, Piedmont, as well as Perugnia's Baci and many other chocolate confections.
Every region has its own holiday recipes. DuringFesta di San Giuseppe('Saint Joseph's Day') on 19 March, Sicilians give thanks toSaint Josephfor preventing a famine during theMiddle Ages.Thefava beansaved the population from starvation, and is a traditional part of St. Joseph's Day altars and traditions.Other customs celebrating this festival include wearing red clothing and eating zeppole.
OnEasterSunday, lamb (calledabbacchioin central Italy) is served throughout Italy.The common cake for Easter Day is thecolomba pasquale(lit.'Easter dove'), which is often simply known as "Italian Easter Cake" abroad.It represents a dove,and is topped with almonds andpearl sugar.
OnChristmas Evea symbolic fast is observed with thecena di magro, a meatless meal, following traditionalCatholic fasting practice. It is an elaborate and rich family dinner, based on fish and seafood.Typical cakes of the Christmas season arepanettoneandpandoro.
Due to several Italian colonies established in Africa, mainly inEthiopia,Eritrea,Libya, andSomalia(except thenorthern part, which was under British rule), there is a considerable Italian influence on the cuisines of these nations.
All major cities and towns in South Africa have substantial populations ofItalian South Africans. Italian foods, such as ham and cheeses, are imported and some also made locally, and every city has a popular Italian restaurant or two, as well as pizzerias.The production of good quality olive oil is on the rise inSouth Africa, especially in the drier south-western parts where there is a more Mediterranean-type of rainfall pattern.Some oils have even won top international awards.
TheCroatian cuisineofIstria,FiumeandDalmatiawas influenced by Italian cuisine, given the historical presence of local ethnic Italians (Istrian ItaliansandDalmatian Italians), influence that has eased after theIstrian–Dalmatian exodus.For example, the influence of Italian cuisine on Croatian dishes can be seen in thepršut(similar to Italian prosciutto) and on the preparation of homemade pasta.Traditional dishes of Italian origin also include gnocchi (njoki), risotto (rižot), focaccia (pogača), polenta (palenta), andbrudet.
In France thecuisine of Corsicahas much in common with the Italian cuisine, since the island was, from theEarly Middle Agesuntil 1768, aPisanpossession followed by aGenoesepossession.The cuisine of theCounty of Nicewas also influenced by Italian cuisine due to its proximity to Italy and the fact that the County of Nice belonged to theKingdom of Piedmont-Sardiniauntil 1860, when it was annexed by France.
Maltese cuisine, given the proximity ofMaltato Italy, shows strong Italian influences as well as influences fromSpanish,French,Provençal, and otherMediterranean cuisines, with some later British culinary influence.
Monégasque cuisinehas undergone significant influences from Italian cuisine (especiallyLigurian cuisine), given Monaco's proximity to Italian and French cuisine.
Sammarinese cuisineis strongly similar to Italian cuisine, especially that of the adjoiningEmilia-RomagnaandMarcheregions.San Marino's primary agricultural products are cheese, wine and livestock, and cheesemaking is a primary economic activity in San Marino.
Given the proximity ofSloveniato Italy,Slovenian cuisinewas influenced by Italian cuisine.Slovenian dishes of Italian origin arenjoki(similar to Italian gnocchi),rizota(the Slovenian version of risotto) andzilkrofi(similar to Italian ravioli).Italian cuisine has particularly influenced the cuisine ofSlovenian Istria, given the historical presence of local ethnic Italians (Istrian Italians), influence that has eased after the Istrian–Dalmatian exodus.
The cuisine of theCanton of Ticinois greatly influenced by Italian cuisine and above all byLombard cuisinedue to the centuries-old domination of theDuchy of Milanand the economic and linguistic ties withLombardy.The Italian-speaking part of Switzerland essentially coincides with Ticino, but also with the southern valleys ofGrisons.
Popular dishes are polenta and risotto, often accompanied byluganigheandluganighetta, a type of Italian artisan sausages, or other regional cured meats, such as salami,coppa, and prosciutto. Risotto, in particular, is another common dish from Ticino.It is made with either mushrooms, saffron or cheese.
Pizzoccheriis originated inValtellina, a valley in the northern Italian region of Lombardy. They are also popular inVal Poschiavo, a side valley of Valtellina which belongs to the Swiss canton ofGrisons.Bruscittiare an Italian single-course meal of theLombard cuisine(Italy), of thePiedmontese cuisine(Italy), and of the cuisine of lowerTicino(Switzerland), based on finely chopped beef cooked for a long time.This dish is completed with the addition of polenta,risotto alla milaneseorpurée.
Much ofItalian-American cuisineis based on Italian cuisine,Americanizedto reflect ingredients and conditions found in the United States.Italian Americansoften identify foods with their regional heritage.Southern Italystaples include dry pasta, tomato sauce, and olive oil, whereas northern Italian staples include foods such as risotto,white sauce, and polenta.
Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the large cities of the Northeast. It got a boost both inpopularity and regional spreadafter soldiers stationed in Italy returned fromWorld War II.
Throughout the country thetorta de milanesais a common item offered at food carts and stalls.It is a sandwich made from locally baked bread and contains abreaded, pan-fried cutletof pork or beef.
Due to largeItalian immigration to Argentina, Italian food and drink is heavily featured inArgentine cuisine.An example could bemilanesas(The name comes from the originalcotolettaalla milanese from Milan, Italy).There are several other Italian-Argentine dishes, such assorrentinosand Argentine gnocchi.
Italian cuisine is popular in Brazil, due togreat immigration therein the late 1800s and early 1900s.Due to the huge Italian community,São Paulois the place where this cuisine is most appreciated.The city has also developed its particular variety of pizza, different from bothNeapolitanandAmericanvarieties, and it is largely popular on weekend dinners.
The conspicuousItalian immigration in Uruguayhas strongly influencedUruguayan cuisine, with a vast number of dishes deriving from Italian cuisine, with dishes from all Italian regions.In addition to the extensive use of pasta, includingtallarines(Italian tagliatelle),raviolesi(Italian ravioli),capeletis(Italiancappelletti), andtortelines(Italian tortellini), they are part of the Uruguayan cuisinebaña cauda(Italianbagna càuda),boloñesa(Italian ragù),cazuela de mondongo(Italiantrippa alla milanese), pesto, andtorta frita(Italiangnocco fritto).
Venezuelan cuisineis influenced by its European (Italian, Spanish, Portuguese, and French), West African, and indigenous traditions.Examples of Venezuelan dishes influenced by Italian cuisine, thanks toItalian immigration in this country, ispasticho(from the Italianpasticcio), which is the Venezuelan version of lasagna, andPan Chabatabread, corresponding to the Italianciabatta.
The "gnocchi of 29" is a widespread custom in someSouth Americancountries of eating a plate of gnocchi on the 29th of each month. The custom is widespread especially in the states of theSouthern Conesuch as Brazil, Argentina, Paraguay, and Uruguay;these countries being recipients of a considerable Italian immigration between the end of the 19th century and the beginning of the 20th century. There is a ritual that accompanies lunch with gnocchi, namely putting money under the plate which symbolizes the desire for new gifts. It is also customary to leave a banknote or coin under the plate to attract luck and prosperity to the dinner.
The tradition of serving gnocchi on the 29th of each month stems from a legend based on the story ofSaint Pantaleon, a young doctor fromNicomediawho, after converting to Christianity, made a pilgrimage through northern Italy. There Pantaleon practiced miraculous cures for which he was canonized. According to legend, on one occasion when he asked Venetian peasants for bread, they invited him to share their poor table.In gratitude, Pantaleon announced a year of excellent fishing and excellent harvests. That episode occurred on 29 July, and for this reason that day is remembered with a simple meal represented by gnocchi.
The conspicuousItalian immigration in Australiahas strongly influencedAustralian cuisine.Chicken parmigiana, based on a combination of the Italianparmigiana di melanzanewith acotoletta,was known in Australia by the 1950s.In 1952, the first espresso machines began to appear inSydney(probably the first inAustralia) and a plethora of fine Italian coffee houses were emerging in other Australian cities, such asMelbourne.
TheItalian community in New Zealand, although much smaller than in Australia, still proved influential to the local food culture by combining imported Italian ingredients and techniques with local produce.