| Italian Cuisine | | | | espresso, which is a strong coffee prepared by |
| Italian cuisine has a huge variety of dishes and | | | | forcing the hot water through finely ground |
| drinks: because Italy was not officially unified until | | | | coffee beans at high pressure. It is usually served |
| 1861, and its cuisines reflect the cultural variety of | | | | in relatively small amount. Caffè macchiato is |
| its regions and its diverse history (with influences | | | | covered with a bit of steamed milk or whip |
| from Greek, Roman, Gaelic, Germanic, Goth, | | | | cream; caffè ristretto is made with less |
| Norman, Lombard, Frank, Turkish, Hebrew, Slavic, | | | | water, and is stronger. Cappuccino is mixed or |
| Arabic and Chinese cuisines). Italian cuisine is | | | | topped with steamed, mostly foamy, milk. It is |
| savored in every corner of the world. | | | | generally considered a morning drink. Caffelatte is |
| | | | usually equal parts of espresso and steamed milk, |
| Regional differences | | | | like café au lait, and is typically served in a |
| Roman cuisine, for instance, uses a lot of pecorino | | | | large cup. Latte macchiato (spotted milk) is a glass |
| (cheese made from sheep's milk) and offal, while | | | | of warm milk with a bit of coffee. |
| Tuscan cuisine includes white beans, meat, and | | | | Italian wines |
| bread. Pizza making also varies throughout the | | | | We cannot talk about Italian food without talking |
| country, the pizza crusts in Rome are thin and | | | | about Italian wine. Most Italian wines of great |
| crispy, while Neapolitan pizza and Sicilian pizza have | | | | names are produced in the three main Italian |
| a thicker crust. The influence of Northern Italian | | | | regions: Piedmont (Barolo), Venetia (Amarone, |
| cuisine can be seen in French and German cuisines. | | | | Pinot Grigio, etc.) and Tuscany (Chianti, Brunello). |
| Piedmont and Lombardy each grow their own | | | | Other great wine producing regions such as Puglie |
| different kinds of rice, which are used to make | | | | (Primitivo) and Sicily also produce some |
| risotto. The North of Italy is the home of polenta. | | | | noteworthy wines. |
| Emilia-Romagna is known for lasagna and tortellini | | | | Traditional Menu |
| (stuffed pasta), Naples (Napoli) is the home of | | | | A traditional Italian meal: |
| pizza, mozzarella cheese and pastries. Calabria's | | | | 1. Antipasto - hot or cold appetizers 2. Primo |
| cuisine uses a lot of hot pepper in its renowned | | | | ("first course"), usually consists of a hot dish like |
| salami (which is common, in several varieties, | | | | pasta, risotto, gnocchi, polenta or soup. There are |
| throughout the country) and uses capsicum. Sicily | | | | usually many vegetarian options. 3. Secondo |
| is the home of ice cream but its cuisine also has | | | | ("second course"), the main dish, usually fish or |
| many influences from Arab cuisine (lemon, | | | | meat (pasta is never the main course of a meal). |
| pistachio) and also includes fish (tuna, swordfish). | | | | Traditionally veal is the most widely used meat, at |
| Sardinia is famous for lamb and pecorino. | | | | least in the North, although beef has become |
| Northern and Southern Italian cooking | | | | more popular since World War II. 4. Contorno |
| Traditional Italian cuisine varies from region to | | | | ("side dish") may consist of a salad or vegetables. |
| region and does not follow North-South | | | | A traditional menu features salad after the main |
| tendencies. Northern and southern Italian cuisines | | | | course. 5. Dolce ("dessert") 6. Caffè |
| can be differentiated, primarily, by the north using | | | | ("coffee") (espresso) 7. Digestive which consists |
| more butters and creams and the south more | | | | of liquors/liqueurs (grappa, amaro, limoncello) |
| tomato and olive oil. Generally, however, there is | | | | sometimes called ammazzacaffè ("Coffee |
| a strong difference between the regional use of | | | | killer") |
| cooking fat and traditional style of pasta. Inland | | | | Although it is said that today the traditional Italian |
| northern and northeastern regions usually prefer | | | | menu is reserved for special events even as the |
| more butter, cream, polenta, mascarpone, grana | | | | common menu only includes the first and second |
| padano, and parmigian cheeses, risotto, lasagna | | | | course, the side dish (often joined to the second |
| and fresh egg pasta. Coastal northern and central | | | | course) and coffee (if not in a hurry). One |
| regions are more of a link between north and | | | | remarkable aspect of an Italian meal, especially if |
| south and often use tortellini, ravioli and are | | | | eaten in an Italian home, is that the primo, or first |
| known for great prosciutto. The southern regions | | | | course, is usually the more substantial dish, |
| are known for mozzarella, caciocavallo, and | | | | containing most of the meal's carbohydrates, and |
| pecorino cheeses, olive oil, and dried pasta. | | | | will consist of risotto or pasta. Modern Italian |
| Southern Italian cuisine also uses the ubiquitous | | | | cuisine also includes single courses (all-at-once |
| tomato. | | | | courses), providing carbs and proteins altogether |
| Types of Italian coffee | | | | (e.g. pasta and vegetables). |
| Italian coffee (caffè), also known as | | | | |