Italy

The Regions of Italy Italy has 20 states/regions. Each region had its own government, language, culture, and cuisine. Each region has its own pasta, oil/fat, sauce. In 1861 the regions unified

Geography of Italy Many islands Boot-shaped peninsula. Mountains: Alps in the north & the Apennines in the south. In between each mountain range is the Po Valley. North: fertile South: dry

Staple foods Olive oil Tomatoes Garlic Seafood Whole grains/rice Pasta Beans Dark leafy greens Meat Each region has a specific style of food

Meal times Main meal is at 1 PM Primo – soup, risotto, or pasta Secondo – fish, meat or veg based main course + vegetables + bread Small servings

Table Manners Formal meal Antipasto Soup Pasta Main dish Salad Cheese Dessert Fruit Espresso/drinks Begin eating “BuÒn appetito!” Knife in right hand, fork in left hand. Keep hands visible above the table. No elbows Do not slurp pasta Do not conduct business while eating Bread is for dipping in sauce, not an appetizer

Yeast A non-green plant Leavening agent (makes things rise) Sugar: feeds the yeast, adds flavor Liquid: activates gluten formation 105˚ - 115˚ Too hot = kills yeast Too cold = won’t activate yeast

Yeast Breads Yeast breads usually have to rise twice before baking: 1st time = after mixing 2nd time = after shaping Dough can be placed in the refrigerator to slow rising time.