2.  The size of Italy is roughly the same size as the state of Arizona in the U.S

3.  Points toward the island of Sicily which is the home of the mafia

4. Northern ItalySouthern Italy -Fertile soil, flat land-Mountainous land -industrialized/prosperous-poorer -Flat land makes it ideal for raising cattle -land can’t support cattle -Butter used as fat-Olives used for olive oil -Northern cooking is lighter and more varied. --Stronger cooking, with use of garlic, basil, olives, and tomatoes -pasta is flat; made with eggs-Pasta is tubular for, made without eggs Both regions INSIST upon the use of fresh ingredients for cooking.

5.  Breakfast: tea with bread  The main meal (dinner) is eaten at 1 o’clock  Consists of multiple courses.  Green salad eaten AFTER main dish  Desserts are infrequent

6.  Antipasto, also known as the appetizer is first. (includes pasta, soup, or rice)  Fish or meat served with veggies,  Salad  Cheese and fruit.

7.  Rich bread, made with eggs, fruit, and butter  typically made at Christmas

8.  Ice crystal sherbet.

9.  Italian style of ice cream

10.  Strong black coffee, made by forcing steam through ground coffee beans.

11.  An omelet, unfolded, cooked on both sides. Vegetables are blended into the egg mixture, such as spinach, cheese chard, or artichokes.

12.  Debus, Laura, Robert H Zedlitz, and Carol M. Zedlitz. Exploring International Foods Travel China, Italy and Mexico. Cincinnati: South- Western Publishing Co. 1986. Print