1. Italy

2. 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

3. 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

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

5. 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

6. 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

7. 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

8. 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.