Italian cuisine
Italian cuisine is extremely varied: the country of Italy was only unified in 1861, and its cuisines reflect the cultural variety of its regions and its diverse history (with culinary influences from Greek, Roman, Norman and Arab civilization). Italian cuisine is regarded as a prime example of the Mediterranean diet, and is imitated all over the world. As a general rule, northern and southern Italian cuisines are differentiated primarily by the cooking fat and style of pasta commonly used. Northern Italian cuisine favors butter, cream, Mascarpone cheese, risotto and fresh egg pasta, while southern Italian cuisine tends toward Mozzarella cheese (usually from buffalo), olive oil and dried pasta. Southern Italian cuisine also uses a greater amount of tomato.
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An Italian meal
A formal meal in Italy is a succession of courses, with no main course, starting with an antipasto, followed by a first course (primo) of either pasta, risotto, or soup; and a second course (secondo) of meat, poultry, or fish, accompanied by one or two vegetable side dishes (contorni). Then there is a salad (insalata), sometimes cheese, and the meal ends with fruit or dessert (dolce) or both.
Antipasto never played an important part in Italian eating. Not long ago it consisted of only a few slices of cured meat or salame, and these are still the favorites. Antipasto is meant only to whet the appetite, so do not make too much. For most people in Italy the first course is the most important, and pasta is the favorite food. Although most people prefer the simplest treatment - olive oil and garlic with fresh raw tomato and basil or a dressing of butter melted with sage leaves, sprinkled with freshly grated black pepper and parmigiano reggiano - the versatility of pasta is extraordinary. Risotto, gnocchi and other rice dishes are also versatile. Soups can be a meal in themselves or light and delicate.
With so much coast Italy has a wide range of fish and seafood. Until recently fish was considered to be a Friday dish only, and not grand enough to serve to guests, but now it is one of the most popular foods. Meat and poultry dishes are mostly grills, roasts, and stews; there are lovely game dishes, and offal is particularly good. Egg dishes and vegetable dishes can also be served as a second course. Vegetable dishes are an important part of every meal, so make good use of the repertoire. Salad can be a green salad or cooked vegetables dressed with olive oil and lemon juice.
Cheese is served at the end of the meal in northern Italy, especially in Piedmont, but not usually in the south. At home, dessert is generally fruit, sweets being reserved for special and festive occasions. After fruit or dessert, strong black coffee from a high or after dinner roast may be served in small cups, and perhaps followed with brandy or grappa, an amaro (bitter), anise-flavored sambuca or a sweet wine such as vin santo, accompanied by almond pastries or hard biscuits for dunking. |
Facts about pasta
Pasta is the main ingredient of the so-called "Mediterranean diet", recently classified as a healthy and nutritious food product.
Reaserchers have discovered many interesting facts about pasta, which have also been approved by a panel of U.S. Congressional experts.
Pasta's calory-content is 350 per 3-1/2 oz. - an average, if not low, figure compared to most other products used daily in the American diet.
It is said to be a nutritious product because of its 11% protein content and a good percentage of iron, phosphorus, vitamins B1, B2 and PP, and starch.
Starch is a necessary part of a healthy diet and represents those carbohydrates that according to experts must form 50% of our daily diet.
In fact, the Mediterranean diet is rich in "single-course meals," and the pasta, because of its nutrient ingredients, is an excellent example of these dishes.
A good plate of delicious pasta folowed by some vegetable or fruit makes a nutrient lunch and provides the necessary energy to carry on the day.
These dishes usually consist of pasta, olive oil, tomatoes or other vegetables, beans, green- or chick-peas and cheese, to which pieces of meat or fish can also be added.
A last note: unless one exagerates with the condiments, pasta is an easily digestible food.
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