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