Italian food is not just endless varieties of pizza and pasta. Italian cooking has a rich tradition that could rival that of French cuisine. The different regions in Italy have their own versions of the same dish and that gives it more character. There is a trademark taste and feel to Italian cooking that makes it distinct from other Mediterranean dishes.
Italian cuisine is not very vegetarian friendly. Many of its dishes feature meat as their main ingredient. The Umbria, Marche and Basilicata regions are noted for their heavy use of pork and sausage in their trademark dishes. Northern Italy is famous for its excellent bacon. More exotic fare is used in the island of Sardinia as wild boar and suckling pig is widely used there. Italy's rural regions also make extensive use of mutton and lamb.
However, Italians are most famous for their cured meats, locally referred to as "salumi". Beef, pork, veal and even goat are eaten as cured meats and are a national Italian staple. Italians have made a true art form out of curing meat, using salt, smoke and air-drying methods. Salumi come in two forms: varieties made from a whole cut of meat, such as prosciutto or culatello, and versions made from ground, chopped, or minced meat compressed into cases, such as sausages and salami.
Italians make a wide variety of cheeses and like the French, they name their cheeses after the towns that make them. Also like the French, Italians take great pride in their cheese-making. Many of you may have already tasted mozzarella and Parmigiano Reggiano, because these two are the most famous among Italian cheeses. But there are lots more that deserve your attention - cheeses from the Lombardy region include gorgonzola, taleggio, robiola and crescenza. Campania mozzarella is said to be the best. Its secret? It's made from water buffalo's milk rather than the more plain cow's milk variety. Genuine Parmigiano Reggiano cheese comes from Reggio Emilia, Parma, Modena and Bologna areas. Tasting nothing like the adulterated variety that you shake from a can, real Parmigiano Reggiano is grated from painstakingly-made huge blocks.
Pastas and breads vary regionally in preparation and ingredients, but these foods make up the bulk of Italian meals. The Emilia-Romagna region is known as the pasta capital of northern Italy, where the same sweet flour is also used to produce rich breads. Lasagna, tortellini, and tagliatelle are familiar pastas that originated in Bologna. Heavier pastas are found in the region of Lazio. Risotto is not a pasta but a traditional rice dish that is a staple in the region of Lombardy. It is featured in Italian dishes nationwide. Breads and pastas are served in large portions during lunch and dinner in Italy, and the reputation of Italian cuisine being "heavy" can be attributed to these staple foods, in addition to the prevalence of rich creams and butter in the ingredients.
These are the commonalities among all Italian regions. However, there are still numerous distinctions that will let you know if you are partaking in Northern or Southern cooking. Southern Italy concentrates on pasta. Cooks from the south favors olive oil and tomatoes in making pasta toppings. Pork, lamb, and shellfish add protein and much-needed flavor to Southern fare. Cheeses used tend to be varieties of provolone and mozzarella. In contrast, the North prefers beef and veal. It also uses pasta but combine it with Arborio rice and polenta. Sauces are also richer with the use of heavy creams and cheeses made from milk.
A typical Italian meal would be made up of an appetizer (antipasto or "before the pasta" in Italian), then two main courses (primo and secondo) served with a side dish or salad (contorno) and ending with fruit and cheese (formaggio e frutta) and a dessert (dolce) with coffee (espresso) and wine (vino). After a meal like this, it's time for a siesta (nap)!
Italian cuisine is not very vegetarian friendly. Many of its dishes feature meat as their main ingredient. The Umbria, Marche and Basilicata regions are noted for their heavy use of pork and sausage in their trademark dishes. Northern Italy is famous for its excellent bacon. More exotic fare is used in the island of Sardinia as wild boar and suckling pig is widely used there. Italy's rural regions also make extensive use of mutton and lamb.
However, Italians are most famous for their cured meats, locally referred to as "salumi". Beef, pork, veal and even goat are eaten as cured meats and are a national Italian staple. Italians have made a true art form out of curing meat, using salt, smoke and air-drying methods. Salumi come in two forms: varieties made from a whole cut of meat, such as prosciutto or culatello, and versions made from ground, chopped, or minced meat compressed into cases, such as sausages and salami.
Italians make a wide variety of cheeses and like the French, they name their cheeses after the towns that make them. Also like the French, Italians take great pride in their cheese-making. Many of you may have already tasted mozzarella and Parmigiano Reggiano, because these two are the most famous among Italian cheeses. But there are lots more that deserve your attention - cheeses from the Lombardy region include gorgonzola, taleggio, robiola and crescenza. Campania mozzarella is said to be the best. Its secret? It's made from water buffalo's milk rather than the more plain cow's milk variety. Genuine Parmigiano Reggiano cheese comes from Reggio Emilia, Parma, Modena and Bologna areas. Tasting nothing like the adulterated variety that you shake from a can, real Parmigiano Reggiano is grated from painstakingly-made huge blocks.
Pastas and breads vary regionally in preparation and ingredients, but these foods make up the bulk of Italian meals. The Emilia-Romagna region is known as the pasta capital of northern Italy, where the same sweet flour is also used to produce rich breads. Lasagna, tortellini, and tagliatelle are familiar pastas that originated in Bologna. Heavier pastas are found in the region of Lazio. Risotto is not a pasta but a traditional rice dish that is a staple in the region of Lombardy. It is featured in Italian dishes nationwide. Breads and pastas are served in large portions during lunch and dinner in Italy, and the reputation of Italian cuisine being "heavy" can be attributed to these staple foods, in addition to the prevalence of rich creams and butter in the ingredients.
These are the commonalities among all Italian regions. However, there are still numerous distinctions that will let you know if you are partaking in Northern or Southern cooking. Southern Italy concentrates on pasta. Cooks from the south favors olive oil and tomatoes in making pasta toppings. Pork, lamb, and shellfish add protein and much-needed flavor to Southern fare. Cheeses used tend to be varieties of provolone and mozzarella. In contrast, the North prefers beef and veal. It also uses pasta but combine it with Arborio rice and polenta. Sauces are also richer with the use of heavy creams and cheeses made from milk.
A typical Italian meal would be made up of an appetizer (antipasto or "before the pasta" in Italian), then two main courses (primo and secondo) served with a side dish or salad (contorno) and ending with fruit and cheese (formaggio e frutta) and a dessert (dolce) with coffee (espresso) and wine (vino). After a meal like this, it's time for a siesta (nap)!
About the Author:
Michelle is truly a season author regarding domestic cooking. The lady basically relishes sharing her inspiring ideas and tips on creating crock or perhaps beef stew crock pot recipe.
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