1. Mediterranean Countries

2. Portugal – Spain – Italy – Sicily – Greece

4. Geography and climate Boot-shaped peninsula in the Mediterranean sea
North - beauty and rich lands
Most productive farming
Cured meats – pepperoni, pancetta, salami, & sausage
Central - mountainous and hilly
Grain, grapes, olives, goats, & sheep
South - poor in agricultural - important products
Olives, tomatoes & mozzarella

5. Italian Culture Influence on Italian culture Roman Empire Renaissance
Time of great rebirth in art and learning
As Roman Empire declines to Roman Catholic church slowly gained power
Filled the need of leadership
From the wealthy people - art, literature, and science flourished

6. Italian Culture cont. Modern culture in Italy Italian agriculture
Half the land is used for farming
Machines cannot be used - all done by hand
North - dairy herds, largest cheese-producing region in the country
South - olives
Vineyards are scattered throughout
Italian holidays
Most are Roman Catholic
Easter, harvest festivals, Festa Dei Morti/All Soul’s Day, Christmas

7. Italian Culture cont. Modern culture in Italy cont.
Villages hold olive and fish festivals – late summer and early fall

8. Italian Cuisine
During Renaissance, Italian cooking became the “mother cuisine”
History of Italian cuisine
At the beginning belongs to Greeks
Ancient Rome known for elaborate feast
Romans paid high prices for Greek chefs because good food was a status symbol

9. Italian Cuisine cont. Characteristics of Italian cuisine
Lively, interesting, colorful, and varied - yet simple
Everything as fresh as possible - shop everyday
Many herbs, spices, and seasonings

10. Italian staple foods
Pasta - paste made from wheat flour that is dried in various shapes
Al dente: slightly resistant to the bite
Seafood
Rice - grain remain separate with a slight firmness
Pork, lamb, veal, and beef - sausage, wild game, and poultry
Meat is expensive so they then to extend the meat by adding it to sauces

11. Italian dairy products
Cheese
Parmesan
Mozzarella
Romano
Ricotta
Provolone
Gorgonzola
Asiago
Ice cream
Italians introduced ice cream to the rest of Europe
Granita - light sherbet made with powdery ice and coffee or fruit - flavored syrup
Gelati - made with milk, resemble vanilla and chocolate ice cream
Gelato - a rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat.

12. Italian Pasta Products
Fettuccine
Angel hair
Lasagna
Ravioli
Orecchiette
Manicotti
Penne
Cannelloni
Tortellini

13. Different types of pastas

14. Italian beverages Caffee espresso - rich, dark, flavorful coffee
Caffettiera – coffeemaker
Darkly roasted, finely ground coffee beans
French roast in US
Vino – wine
Replaces water at meals

15. Italian Herbs Garlic Onion Basil Oregano Rosemary Sage Saffron
Marjoram
Thyme

16. Pastry Biscotti: twice baked cookie
Excellent for dipping in coffee
Pour batter in long pan – baked – sliced laid on their side and baked again
Cannoli: tubular pastry shells stuffed with a sweetened filling of whipped ricotta and often contain nuts, citron, or bits of chocolate

17. Bread
Focaccia: yeast flat bread drizzled with olive oil and sprinkled with herbs
This is where pizza began

18. Pizza Pizza chef in Naples
Pizza – red sauce, mozzarella cheese & green basil
Colors of Italian flag to impress Italian queen Margherita
Crust thickness can vary from place to place
Traditional pizza baked in a wood-fired brick oven

19. Regional Italian Specialties
Northern Italy
Meat easier to obtain and less expensive
Dairy products more common
Cooking fat - butter
Stuffed pasta
Rich meat sauces
Savory types of meals
Cured meats – pepperoni, pancetta, salami, & sausage
Pasta Bolognese - pasta made with egg, ribbon shaped
Risotto: rice dish
Minstrone: soup

20. Regional Italian Specialties cont.
Northern Italy cont.
Osso buco - calf’s leg between knee and hoof, served marrow
Pesto: sauce of ground fresh basil, pine nuts, garlic, parmesan cheese, and olive oil
Fettuccini noodles
Gnocchi: dumplings made from potatoes
Polenta: thick cornmeal porridge

21. Regional Italian Specialties cont.
Central Italy - Roman
Spaghetti - 25 different ways
Lamb
Cheesecake
Grain, grapes, olives, goats, & sheep

22. Regional Italian Specialties cont.
Southern Italy
Heavily spiced
Olive trees
Napoletana - tubular-shaped pasta
Rich tomato sauces
Mozzarella
Spaghetti and lasagna
Pizza - Neapolitan
Tomatoes and mozzarella
Type of cooking most people in the US are familiar with

23. Italian meals Light breakfast
Hearty noon meal - largest of the day, usually eaten at home
Antipasto: is Italian for before the meal
Appetizer course – color and taste appeal
Soup - may replace antipasto
Main course of meat or pasta with sauce & usually a salad
Fruit and cheese
Lighter meal in the evening