1. Southern Europe Food for Today: Chapter 51 Essential Question: What countries, food characteristics, ingredients, and dishes are native to Southern Europe?

2. Mediterranean Cuisines Diets are lighter Olive oil is the main cooking fat Cuisines differ by region

3. Spain Spanish Ingredients Early Phoenicians arrived in Spain and found an abundance of: The main influence on Spanish cuisine came from the _____________ of North Africa. They added: Eggplants, artichokes tropical fruits, ____________, _____________, and ______________ - most notably saffron Pastries were: Sweetened with ______________ Enriched with _________________ Leavened with ___________________ Introduced __________________ Fish Shellfish Pigs Sheep Moors Nuts Rice Spices Honey Egg yolks Egg whites Marzipan

4. _________ and _____________ are prominent in savory dishes. _____________ is a favorite dessert Recipes are customized to fit local foods. Examples include: Spanish Dishes Garlic Olive oil Flan Paella, cocido, madrileno, tapas Paella Cocido Madrileno Tapas

5. Local Dishes Catalonia - Zarzuelas Andalusia - Gazpacho Castile – Lamb & Suckling pig Asturia - Fabada Galicia- Empanadas Basques – Seafood, pork, beans, lamb, mutton, smoked cheese

6. Portugal Portuguese Ingredients The culinary roots of Portugal parallel those of _________________ Celts (in the North) Portuguese Sailors Moors (in the South) Traders to India and Indonesia Romans Raised cattle and pigs Cilantro, parsley, fava beans Rice, almonds, figs, lemons, oranges, seafood, Spices: Cinnamon Black pepper Curry powder Cooked in a cataplana Salt cod Spain

7. Are: Portuguese are said to have 365 ways to make _____________ Pork is a favorite meat. A common poultry recipe is: Soups: Rice is the grain of choice. Breads: Thrifty Nourishing Portuguese Dishes Original Cod Presunto Porco a alentejana Chicken with piri-piri Canja Caldeirada de peixe Acordas Caldo verde Paelha Pao doce Broa

8. Salt cod Portuguese Dishes Presunto Porco a alentejana Chicken with piri-piri Canja Caldeirada de peixe Acordas Caldo verde Pao doce Broa This page is not on your graphic organizer.

9. Italy Food served in an American Italian Restaurant Traditional Italian Food Italian Ingredients Seafood: In the South: ______________ and ________________ are pastured in the foothills. From Greece – From the Moors – From the New World – In the North: Dairy Cows provide – From beef cattle and pigs come cured meats: Herbs & spices: Anchovies, tuna, shrimp, squid Goats sheep Olives, artichokes, fennel, lettuce, chard Spinach, eggplant Squash, tomatoes Wheat, rice, corn, beans, peppers, radicchio Butter & cream Parma ham, Genoa salami, pepperoni, pancetta Garlic, onions, basil, oregano, rosemary, sage, saffron

10. Italian Dishes Courses of a Traditional Italian Dinner 1. A light soup, like _____________________ or appetizers called __________________________________ 3. Meat Course – South - _________________; Milan -______________________; Coast – seafood, ______________________________. Vegetables: fresh green salads, ___________________, _______________, and eggplant. 2. Usually _____________. It appears in hundreds of shapes and sizes. North - _______________ sauces and ______________. Pasta may be replaced with __________________, gnocchi, or polenta. ______________________ South – Lighter sauces, _________________________ “angel hair” pasta 4. Cheese and _____________________ usually end the meal. _______________________ and other desserts are served on special occasions. Minestrone Antipasto Pasta Meatierpesto Rice Risotto ala Milanese Risi e bisi Capelli d’angelo PorkOsso bucco Cacciuco PeppersOnions Fresh fruit Pastries

11. Panino Italian Breads and Pastries: Breakfast may include a small, loaf-shaped roll, or _______________________. Pizza – began as ____________________________ - Pizza Margherita remains a specialty in __________________________. - Crust thickness varies with ____________________________________. Pastry - __________________, _____________________, __________________. Panino Focaccia Naples Local tradition PanforteCannoliBiscotti Popular Italian Cheeses: Asiago Blue-veined Gorgonzola Pecorino Mozzarella Blue-veined Gorgonzola Asiago Pecorino romano Mozzarella Focaccia Panforte Cannoli Biscotti Pizza Margherita

12. Greece Greek Cuisine is very _________________. Ancient traditions have blended with those of ___________________, ___________________, and ___________________. Greek farmers raise: Rice Wheat Beans Tomatoes Eggplant Onions Garlic Olives Nuts Figs Oranges Apricots Lemons These grow wild in the hills: Oregano Rosemary Mint Thyme OLD Italy Turkey The Middle East Greek Ingredients

13. Meat comes mainly from: Seafood is a staple ingredient. Sheep and goats supply milk for the ____________________ and many _________________ that are basic to Greek Cuisine. Sheep & Goats Yogurt Cheeses

14. Greek Dishes Main dishes are noted for ______________________ zesty seasonings ● Moussaka ● Souvlaki ● Tzatziki ● Whitefish ● Bourtheto Moussaka Souvlaki Tzatziki Whitefish Bourtheto

15. ● Vegetables are used ______________________ ● Shredded cabbage and boiled beets are traditional in winter. ● __________________ is a summer classic. ● Stuffing vegetables is a Turkish technique. ● Onions are filled with ___________________. ● A Greek version made with stuffed grape leaves is ___________________, Trahana Dolmas In season Horiatiki Greek Dishes Horiatiki Trahana Dolmas

16. Greek Dishes ● Greek Pastry used in both sweet and savory dishes is ______________________ ● It is filled with spinach and feta cheese to make ___________________. ● Greece’s famous pastry, ___________________, alternates layers of phyllo with chopped nuts, sugar and cinnamon. ● Another dessert, ______________________ combines ground sesame seeds with honey. Halva Phyllo Spanakopita Baklava Spanakopita Baklava Halva

17. Summary: Southern Europe Food for Today: Chapter 51 The countries of Southern Europe lie on three peninsulas that jut into the Mediterranean sea. Because this area was widely traveled and fought over throughout history, dominant cultures influenced cuisines in the many regions. Closeness to the Mediterranean Sea, or to the Atlantic Ocean for Portugal, means that fish and other seafood are common ingredients in cooking. Italy and Greece share some ancient traditions, but they have distinctive cuisines. The Moors of North Africa and the Basques helped shape Spanish cuisine. Traders brought spices and New World foods to Portugal.