While some of the most popular dishes associated with Italian culture are a tempting slice of pizza and a dish of pasta, there are many more in the world of Italian cuisine. In many regions of Italy, the distinctive cuisine of the Italians seems to be a wide range of eating habits, cooking styles, and the selection of ingredients. The changing times has also influenced Italian food, because food in pre-Romanhave both similarities and differences in cooking today.
The culinary history of Italy has made a name for more than 2,000 years, a prominent movement in the Roman Empire. cultural background was very important in the past where flashes of significance only surviving cookbook (Apicius), which were again captured in the first century BC.
World Cuisine
The spread of Italian food diversity began after the fall of the Roman EmpireEmpire when the individual city-states began to separate identities and traditions to maintain. Each region has started to produce its own way of viewing area, the formation of a hamburger with cheese and wine in a room. The northern Tuscany developed beef, while black truffles were very popular in the Marche. Provolone and mozzarella developed in the south, and a host of interesting citrus.
Various types of bread, pasta, anddifferent preparation techniques also varies by region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg. Milan is known for their risotto, while Bologna has a deep history of tortellini, and Naples is famous for its pizzas.
Over the years, a strong denunciation of Italian cuisine comes in part due to a variety of external influences and tastes, have admitted their characteristics. In principle,Ancient Greek cuisine was an integral part of Italian cuisine. Finally wealth of imports found their way into the kitchens of early Italians, Roman ships sent for some foodstuffs imported ingredients, including wheat, wine, and exotic spices from the end from around the world. Some ships even traveled to faraway places like China, to bring the food resources that the depth and diversity of Italian kitchen design catapults.
Coastal regions areknown for its fish and seafood development. For example, Sardinia offers a simple and traditional cooking style, which often included delicacies from the sea, connected with. Swordfish, lobster, anchovies, sardines and other Mediterranean delicacies that are Italian cuisine in the region. In Sicily (another island region), a large part of cooking drew heavily from the influence of North Africa. An Arab influence also affected cuisinethe island and the rest of the South, especially with the introduction of various spices and sweets, like ice cream cake called Sicilian Cassata.
As one of the most popular Italian dishes, while the history books is often found that pasta was brought to a product of China re-eaten by the Venetian merchant Marco Polo, was actually a rediscovery of a foodstuff in Etruscan and Roman . It is believed that it was the first pasta in Italy, like that of pastatoday - from the same durum wheat - which was baked in the oven instead of boiled in water.
Today, the differences in the splendor of Italian cuisine through the differences between the north and south. Each region still carries their own traditions in the kitchen reflects deep history and culture with a never-ending of the main dishes, appetizers and desserts, which always looks for the taste buds.
The history of Italian cuisine
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