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International Cooking: A
Culinary Journey, 2E
Chapter 4
Italy
History
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Arabs introduced pastries, ice cream, many
spices, pasta, rice, raisins, honey, almonds,
pine nuts, and stuffed vegetables to Sicily
Etruscans - rye, barley, garlic, onions,
rosemary, bay leaves, legumes, figs,
pomegranate, grapes, raised cows, pigs,
goats, sheep, chickens, ducks, and geese,
introduced wine, huge banquets, and
irrigation
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
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Romans brought foods from Greece and
Asia Minor
Greeks planted olive trees, grapevines,
and wheat
pungent, full-flavored sauces from
Middle East
Italians added local cheeses, seafood,
olives, nuts, assorted pastas, and native
fruits and vegetables
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Explorers Returned From the
New World with…
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corn
bell peppers
hot peppers
tomatoes
beans
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Topography
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long, narrow boot-shaped
peninsula
most regions contain coasts on
edges and mountains in the middle
 plentiful seafood near coasts
 meats from herding and hunting
in mountains
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Mountain Ranges
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Alps
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north
borders France, Switzerland, and Austria
Apennine Mountains
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north to south through middle of country
hilly terrain for herding
fertile valleys for agriculture
caves for aging cheese
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Cooking Methods
Use All Cooking Methods
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sautéing and deep-frying
braising
roasting
grilling or spit roasting
boiling
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Regions
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Depending on the source, Italy
is divided into 14 to 20 regions
Broad generalizations between
north and south
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
8
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
North
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more affluent,
industrial
use butter
lots of vegetables
creamy sauces
red meats
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
9
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fresh pastas
rice
polenta
black pepper
cook with wine
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
South
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poorer, hotter,
more sparsely
populated
use olive oil
dried pastas
pizza
white meats
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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10
garden spices
red sauces
highly seasoned
foods
tomatoes in many
dishes
hot peppers
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Cuisine
Many think the excellence of
Italian cooking is their simple
combination of high quality,
fresh ingredients.
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Veal Dishes
ossobuco -braised veal shanks
 saltimbocca - veal with a slice of
proscuitto braised in white wine
 veal piccata - veal in a lemon and
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white wine sauce
veal marsala - veal in a sherry
sauce
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
12
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
PIZZA
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Originated in Naples
Served as snack or meal
Many types of pizza
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Margherita—basil, tomato, and mozzarella
Neapolitan—tomatoes, mozzarella, anchovies,
oregano, and oil
Capricciosa—mozzarella,tomato, mushrooms,
artichokes, olives, and sometimes cooked
ham and/or anchovies
Quattro formaggi—tomatoes and four
cheeses
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
13
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Italians cook vegetables,
pasta, and rice al dente.
This means they are done
yet still a bit crunchy never overcooked and
mushy.
International Cooking: A Culinary Journey:, 2E
Patricia Heyman
14
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Over 450 Cheeses Produced
in Italy
different cheeses from various
regions
 important part of each region’s
cuisine
 grated cheese often used for
flavoring
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International Cooking: A Culinary Journey:, 2E
Patricia Heyman
15
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.

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