1. History of Italian Food

2. The more you know the better you will understand the influence food had on the culture.

3. 3000 Years Ago  These people settled in different regions of Italy.  1. The Etruscans-from Med. Settled in North Central Italy.  2. Greeks- knew of pasta and brought it to Southern Italy, well known for lasagna to Sicily.  3. Romans-some minor influence in the south with pursuit of salt that they obtained from the sea water. A. Polenta- a cornmeal-dietary table through the expansion of trade routes, these people brought ingredients and ways of cooking to Italy. A. Polenta- a cornmeal-dietary table through the expansion of trade routes, these people brought ingredients and ways of cooking to Italy.

4. Italian Renaissance:  Between 1300 A.D. and 1600 A.D.  1. Culture was highly sophisticated  2. Cooking advanced to an art  3. Upper-class fed the desire for fine cooking by giving elaborate dinner parties that employed architects. Meat was cooked and molded back to the animal that it came from. Birds were roasted with feet and head and then the feathers were replaced.  4. Table manners increased in importance-eating with a fork, leaving the weapons at the door

5. Other Influences and Results of Exploration  Americas- they brought back potatoes, peppers, kidney beans, turkey, and cherry tomatoes. It took 200 years to get large tomatoes and incorporate it as a base of southern Italian cooking.

6. Geographical Make-Up  1. Peninsula-116,000 square miles-size of Arizona.  2. Mountain range runs through the center- makes travel difficult and isolates some areas so people only eat what is grown locally.  3.Sea food eaten around coastline.  4. Wild game eaten in mountains  5.Distinct differences between north and south due to differences in soil and layout.

7. Northern Italy  1. Light, subtle cooking  2. Wide variety  3.Herbs: rosemary, sage, things are seasoned lightly  4.Flat pasta made with eggs (noodles)  5.Fresh ingredients  6. Simple cooking that maintains quality of ingredients: color, taste, shape

8. Southern Italy  1. Strong, robust flavors  2. Garlic, oregano, basil, olives (grown, used oil). Tomatoes  3. Seasoned heavily  4. Usually tubes made without egg- macaroni  5.Fresh ingredients  6. Also simple preparation to maintain the taste of quality ingredients

9. After WWI  1. Pasta dishes and heavy sauces came to the U.S.  2. Americans liked it because: low cost, good nutrition, pleasing taste, and easy preparation.

10. Meal Patterns  1. “Continental” style breakfast, coffee, bread, and jam.  2. Main meal- 1:00 p.m.- children home from school, adults home from work- multi courses  3. Light evening meal- one dish usually

11. Meal Courses Special occasion meals: Special occasion meals:  1. Anti-pasto (appetizer)  2. Pasta  3. (separate) soup or rice  4.Fish or meat served with veggies  5. Salad  6. fruit and/or nuts