Italian Cuisine

1. Italian cuisine
By Chef Devashish Pandey

2. ITALY

3. LOCATION & GEOGRAPHY
Italy is located in southern part of Europe, it is a peninsula
which looks like a high heeled shoe on a map.
Major part of country (specially central & southern part)
bordered by sea
1.The Tyrrhenian sea on the west
2.The Mediterranean on the south
3.The Adriatic sea on the east
Northern part is bordered by neighboring countries e.g.
France, Germany, Switzerland & Austria

4. Italy also includes many Islands, the two largest islands are:
1.Sicily
2.Sardinia
Italy has 2 large mountains
1.Alps - it lies parallel from France southwest border to Albania.
2.Apennines – it lies vertically from central to southern Italy
Generally speaking, northern Italy is mostly fertile, hence
the area grows plenty of cereals such as, rice corn & wheat.
Whereas, southern Italy is dry & full of rugged terrain; the
land is not fertile as in the northern Italy.

5. Apennine
Alps
Sicily
Sardinia

6. HISTORICAL INFLUENCES
The earliest group was the Etruscans who came & settled in
Tuscany (a place in central Italy) probably in 8th century BC.
The developed many cities (e.g. city of Rome), many roads &
also developed writing & alphabets inspired by Greeks.
Their food plumentum which was a type of paste made from
millet was eaten warm as porridge or cooled & cut into cake.
People believe, polenta (a cornmeal dish) what people eat
today is a modern version derived form the idea of plumentum.
By 5th century, Greek tribal came & settled in southern Italy

7. Greek introduced new foods & techniques e.g. olive, nuts,
bread making, wine making etc.
By end of 5th century, Romans came & settled in the region,
they ruled the region for almost 1000 years (till 3rd century AD).
The land we call Italy, it is because of Romans, they named it
Italia, as the name refers to peninsula in Roman language
After the Roman empire collapsed other neighbor countries
started fighting to get control over the land.
Therefore, battles took place between the Emperors & popes;
gradually, the land was divided into many disputed states.

8. Each state was controlled by Individual emperor; thus each
emperor’s influences on culture & food are still visible today.
E.g. there are many people even speak language a mixture of
French-German language in northern part of Italy.
By 9th century AD, the southern Italy was invaded by Arabian
warriors (Moors) from North Africa.
They introduced saffron, rice, citrus fruits, nuts, couscous &
also the idea of combining sweet & sour flavors.
Slowly as the time went on, by14th century during European
Renaissance, social & economic started changing.

9. 1. Rulers learned to tax common people.
2. Trade between cities & other countries developed.
3. located along the coast became the perfect trade center due
to easy transpiration of goods such e.g. Venice, Genoa.
At the same time, the influences of Medici family (a wealthy &
affluent family settled in city of Florence) played a great role.
They were known for their elaborate banquets, lengthy menus
table manners.
As we know, as a result of marriage of Catherine de Medici
with French king, there have been interchange of chefs.

10. Thus, foods which are eaten at central Italy, carry evidence of
French influence e.g. crepes, cream sauce etc.
As result of Renaissance, by 16th century, an idea of making
the Italy into a single democratic country was developed.
By 18th century, a nationalist movement was developed with a
intention of unifying all separated states together.
Gradually in 1861, under the guidance of a nationalist leader
Victor Emmanuel – II all states became united.

11. REGIONAL CUISINE
Italians are very proud because their cuisine as their food are
renowned throughout the world.
Italian cooking is very regional, with different towns & regions
each have it’s own traditions & specialties.
All of which have been shaped by influences from historical,
geographical & climate.
The tomato, one of the signature ingredients of Italian cuisine.
Olive oil is the preferred cooking oil in south, whereas butter is
preferred in cooking fat in north

12. Pasta in southern Italy is usually dried, tubular shaped
made from eggless dough.
While in north, it is usually flat, ribbon shaped & made
from dough which is enriched with eggs.
From the culinary point of view, the area is divided into
following 3 regions
1. Northern Italy
2. Central Italy
3. Southern Italy

14. NORTHERN ITALY
The area consists of following 8 provinces of total 20 regions:
We already know, geographically northern Italy is very fertile &
has many plain lands due to having its Po river valley.
Hence the area is suitable for raising cattle & also for growing
cereal grains, fruits & vegetables.
•Emilia – Romagna •Piedmont
•Fruili – Venezia •Trentino
•Liguria •Asota valley
•Lombardy •Veneto

15. Specialty Dishes From North Italy
Parma ham Parmesan Cheese
Mortadella sausage
San Danielle ham
Balsamic vinegar Polenta

16. Fresh Pasta Bolognese sauce Gnocchi
Osso Buco Grissini Gorgonzola
Truffles
Risotto alla
Milanese

17. CENTRAL ITALY
The area comprises of following 6 provinces of total 20 regions:
During summer temperature is hot, hence tomato based dishes
are common all areas.
The terrain of central Italy has huge landscape of sloping hills
that provides many vineyards & olive groves.
Olive oil is the preferred fat & also due to closeness to the
Mediterranean sea the area flourishes with variety of seafood's.
•Abruzzi •Molise
•Latium •Tuscany
•Marches •Umbria

18. Specialty Dishes From Central Italy
Pecorino Cheese Bucatini Amatriciana Spaghetti Carbonara
Spaghetti Puttanesca Chicken Cacciatore Pan forte

19. SOUTHERN ITALY
The area comprises of following 4 provinces & two islands:
Southern Italy including Sicily & Sardinia is considered as the
most poorest & underdeveloped area of the country.
Southern Italy is rough & mountainous, therefore the area is
not suitable for cattle farming.
As a result cow’s milk & meat is hardly consumed as in the
northern Italy, but lamb, chicken & pork are popular.
•Basilicata •Calabria •Sicily Island
•Campania •Apulia •Sardinia Island

20. Since there is scarcity of cattle, so cream, cheese, butter mad
from sheep, goat & buffalo are widely consumed.
Campania & Apulia in southern Italy have miles of coastlines,
sloping hills that provides variety of seafood & olive groves.
Hence olive oil is the preferred fat in the region.
Tomato, peppers, beans, eggplants & potatoes are the
symbolic ingredients of southern Italy.
Southern Italy specially, Naples & Sicily is famous for
producing baked goods, including pastry, biscuits & cakes

21. Specialty Dishes From South Italy
Buffalo Mozzarella Spaghetti Napolitana Pizza Margherita
Bergamot Oranges Caponata (dish of Brinjal) Vitello – veal stew

22. FESTIVALS
Easter is the most important festival for Roman catholic.
Similar like other Christian countries the focus remains same
i.e. death of Jesus on good Friday & rebirth on Easter Sunday.
Different cities celebrate the festival with their traditional way
IN SICILY
A large parade begins at day time on good Friday & lasts whole
night, each people carries sculptures of Mother Mary & Jesus.
On Easter Sunday morning, another large parade includes
sculptures of Jesus to symbolize his rising from the dead.

23. IN ROME
Thousands of people from all over the world crowd into the
square in front of St. Peter’s basilica to hear pope’s blessing.
Food They Eat On These Days
They eat Hot Cross Bun the most popular food which
have icing on top.
Beside, hollow chocolate eggs with surprise, roast lamb are
common foods.

24. Christmas is another important holiday in Italy.
Most Italian families enjoy Christmas Eve Seafood Dinner on
24thDecember, it includes 7 different kinds of seafood.
On the Christmas day, they enjoy with various foods & meal,
the traditional menu varies among regions & families.
However Panettone, as special Christmas cake is popular &
common throughout the country.
Panettone – Christmas cake