A powerpoint on Italian cuisine which will make you shine

1. Italian cuisine
One of the most famous and interesting cuisines of the world
By Tanmay yenge

2. INTRODUCTION
 Many people in the past 3000 years have occupied Italian
Territory and most of them contributed there on tradition
 The Romans politically controlled the territory about2000 years
ago
 Integrated Greek Civilization and created an empire that laid the
foundation of western civilization
 They import all kinds of food from all over the world . They import
meat , wine ,variety of spices from as far as china
 The cities and regions were developed faster than the other
European towns.

3. HISTORY
the main characteristic of Italian cuisine is extreme simplicity with many
dishes having only 4 to 8 ingredients
 ingredients and dishes are vary by region to region
cheeses and coffee, spaghetti ,expresso has become important in Italian
cuisine wines are major part of the cuisine
The cooking styles and ingredients also vary from area to area.
The cuisine of Italy has also been influenced with the changes that have taken
place in the world through the passage of time.
Today the Italian cuisine features meals that retain the pre Roman era taste
along with others that are strikingly different to the traditional cuisine of Italy.

4. THE EARLY ORIGINS
Tracing down the culinary history of Italy we find that it started to make its mark
during the Roman Empire movement more than 2000 years ago
The Italians even have a cookbook dating back to the first century B.C which shows
how important a place food had in society
The structure of Italy as a country underwent a huge change after the fall of the
Roman Empire.
 This era was the time when the cuisine of Italy started developing its diversity that we
find in it today.
 Each region developed its own distinctive style of cooking and a formalized menu
based on the local ingredients and the lifestyle of the people living there.
 Italy was now a body of individually governed states that had separate and distinctive
identities and hence developed their own tradition.

5. GASTRONOMIC MAP

6. SOME NATONAL FEATHRES
 Italian cuisine is extremely varied (with culinary influences from Greek, Roman,
Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab
and Chinese civilizations)
 Each area has its own proud specialties, primarily at regional level, but also even
at provincial level
 The high priority placed on the using of fresh and seasonal produce distinguishes
the cuisine of Italy from the imitations available in most other countries

7. 20 regions- 20 regional differences
 NORTHERN ITALY
 PIEMONTE
 LOMBRDY
 EMILIA-ROMAGNA
 CENTRAL ITALY
 LIGURIA
 TOSCANO
 LATIUM
 SOUTHERN ITALY
 CAMPANIA
 BASILICATA
 CALABRIA

8. NORTHERN ITALY
 Piedmont and Lombardy each
grow their own different kinds of
rice, which are used to make
risotto
 Emilia-Romagna is known for
lasagna and tortellini (stuffed
pasta), mortadella, prosciutto, and
parmigiano
 The North of Italy is the home of
polenta

9. INGREDIENTS
Valle d’ Aosta Butter, cow’s milk cheese,
cream, gnocchi, freshwater fish,
boiled meats.
Piemonte Butter, gnocchi, pasta, porcini
mushrooms, white truffles,
freshwater fish boiled.
Lombardy Butter, Cow Milk Cheese, beef,
rich, saffron, corn, risotto,
apples.

10. DISHES INGREDENTS
LIGURIA Olive Oil, Seafood, Fish, Herbs,
wine, pesto, dried pasta
TOSCANO Olive Oil, sheep milk cheese,
seafood, unsalted bread,
walnuts, wheat, white beans.
UMBRIA Olive Oil, Mushroom, unsalted
bread, pork, beef, lamb; spit
roasting.

11. DISHES INGREDIENTS
CAMPANIA Olive Oil, Citrus, Pizza,
tomatoes, dried pasta,
sheep milk cheese.
BASILICATA Olive Oil, sheep milk
cheese, dried pasta, pork,
sausage.
CALABRIA Olive Oil, tomatoes,
eggplant, pork, goat, lamb,
or freshwater fish.

12. Northern versus Southern Italian
cooking
Northen Italy
 more butter and
creams
 polenta, mascarpone,
grana padano, and
parmigiano cheeses,
risotto, lasagna and
fresh egg pasta
Southern Italy
 more tomato and
olive oil
 mozzarella,
caciocavallo, and
pecorino cheeses,
olive oil, and dried
pasta

13. Traditional menu structure
 antipasto :- hot or cold appetizers
 primo :- first course (usually consists of a hot dish like
pasta, risotto, gnocchi, polenta or soup.)
 secondo :- second course (usually fish or meat.)
 contorno :- side dish may consist of a salad or
vegetables. A traditional menu features salad after the
main course.
 Dolce :- dessert
 caffè :- coffee (mainly espresso.)
 digestivo :- which is liquors/liqueurs (grappa, amaro,
limoncello) sometimes referred to as ammazza caffè
(Coffee killer)

14. Some intresting facts
 The Signature pizza pie( La margherita ) is named after the
Queen Margherita because it was her favourite dish.
 Italians eat on average half a pound of bread- daily.
 The estimated annual pasta consumption is Italy is 30 kilos or 70
pounds per person.
 Tomatoes are not native to Italy- they were brought over from
the Am
 The original name for 'spaghetti' was 'maccheroni.' The word
'spaghetti' actually means 'strings.
 Pasta is the most important food in Italy. It means 'paste'
because it is a paste of water, flour and sometimes egg.
 Before eating a meal, Italians say to each other
'Buon appetito!'

16. Artichoke

17. Olive

18. Sundried tomato

19. Pesto sauce

20. Olive oil

21. Hot pepper

22. Oregano

23. Rosemary

25. Panzella

26. MUSHROOM RISSOTO

27. LASAGNA

28. PANNACOTTA

29. BRUSCHETTA

30. FOCACCIA BREAD

31. Pasta carbonara

32. That’s all...
Thank you for your attention!
Hope you would like Italian cuisine after watching this .