1. SYDNEY LESHER A Look at Italian Cuisines

2. 1A. Antipasto Means “before the meal” Includes:  Cheeses  Cured meats  Vegetables  Anchovies

3. 1B. Primo -Known as the first course. -Consists of hot food and is heavier than the antipasto, but lighter than the second course. Ex. -Risotto -Pasta -Soup -Crepes

4. 1C. Secondo - Known as the second course or the main meal. Includes: - Meats such as pork, turkey, sausage, and steak.

5. 1D. Contoro Side dishes. Served alongside the second course on a different plate than meats. Normally consists of vegetables (raw or cooked).

6. 1E. Dolce - - Dessert - - Desserts vary by location. - - Cake or pie. - - Tiramisu - - Ice cream/ gelato

7. 2. Seasonings common to Italian Cuisine Marjoram- Like oregano, but sweeter. Very common for meats and sauces. Oregano- Used in tomato-based dishes, with meat or fish, and in salads. Tastes good with beans and eggplants. Basil – Herb used in Italian dishes Sage- Used in salads/dressings and as a stuffing for poultry, pork, veal, and lamb. Mint- Used in drinks/desserts, but also used to flavor pastas and soups.

8. Chinese Roman Empire Were thought to have given them the idea of pasta. At the fall of the Roman Empire each Italian city-state became diverse and started their own traditions. 3. Cultures That Contributed to Italy’s Cuisine

9. 4. Agricultural Products Wheat Olives/Olive Oils Wine Grapes Barley

10. THE MAIN MEAL IS SERVED AT LUNCHTIME! 5. Main Meal

11. 6. Haute -Extensive and elaborate food preparation. - Includes rich sauces, exotic ingredients and ornate garnishes.

12. 7. Al dente “To the tooth” a slight resistance in the center when the pasta is chewed

13. 8. Mediterranean Diet Since Italy has a vast coastline on the Mediterranean Sea, seafood is a staple of the Italian diet.

14. 9. Italian Cheeses Parmesan Asiago Romano Mozzarella Provolone Ricotta Gorgonzola Fontina

15. 10. Italian Cheese Names Italian words that describe how or where the cheeses are made

16. F. Risotos 11. Rice dishes

17. H. Gnocchi 12. Dumplings

18. D. Polenta 13. Cornmeal Mush

19. B. Minestrone 14. Vegetable soup

20. A. Biscotti 15. Hard cookie

21. G. Gelati 16. Ice cream

22. J. Mortadella 17. Sausage

23. I. Ravioli 18. Stuffed pasta

24. E. Chianti 19. Wine

25. C. Frittata 20. Omelet

26. WORKS CITED http://en.wikipedia.org/wiki/Meal_structure_in_It aly#Primo http://en.wikipedia.org/wiki/Meal_structure_in_It aly#Primo http://www.thefreedictionary.com/antipasto http://www.italian-cooking-made-easy.com/herbs- for-cooking.html http://www.italian-cooking-made-easy.com/herbs- for-cooking.html http://www.nationsencyclopedia.com/Europe/Italy- AGRICULTURE.html http://www.nationsencyclopedia.com/Europe/Italy- AGRICULTURE.html