International Cuisines

• BENVENUTI ITALIANA CUCINANTE means 'WELCOME TO ITALIAN CUISINE'
• Basic Ingredients


  • HONEY
  • EGGS
  • FLOUR
  • SUGAR
  • CHEESE
  • GINGER
  • MILK
  • POTATO
  • LEMONS
  • GARLIC
  • TOMATOES
  • SOY SAUCE
  • VINEGAR
• Italian Cuisine


  • Expansive coastline makes seafood important to cuisine and economic export.
• It is a common misconception that Italian cuisine is entirely about pizza, rice, and pasta. Indeed, saying Italian cuisine is all about carb-based dishes is a bit like reading the first chapter of a book and then putting it down thinking you know the entire story
• Dried pasta, today a quintessentially Italian thing, was brought to the country, specifically to Sicily, by the Arabs, who appreciated the fact it was easy to carry and preserve, hence perfect for long sea trips and sieges
• Meat was considered a dangerous aliment not only for its symbolic meaning but also because it was considered an energetic food, which could provoke unclean desires and passions in its consumer
• Cooking returned to be a matter of enjoyment and refinement, a voyage among flavors and combinations
• The banquet in the Roman Empire was not simply a moment of social conviviality, but also the place where new dishes were served and tried
• The Romans embraced the flavors and ingredients of many of the lands they had conquered, including spices from the Middle East
• The monks of Italy and Europe ate a strict diet of bread and legumes, with very spare additions of cheese and eggs on allowed days, along with some seasonal fruit
• Spices and dried fruit became a common concoction and are still often found in Sicilian dishes
• From the ports of Sicily, dried pasta made its way to those of Naples and Genoa, as well as France and Spain, a legend was born
• The old art of stewing and dressing dishes in rich, flavorsome sauces returned as cooking became a matter of enjoyment and refinement
• Consumers are assumed to act rationally by maximising their utility
• The Romans loved feasting on food

  The Roman Empire and the Early Middle Ages
• Spices and dried fruit became a common concoction and are still often found in Sicilian dishes


  Middle Ages
• Dishes


  • Appetizer (antipasto)
  • First course (il primo)
  • Second course (il secondo)
  • Vegetables (la verdura)
  • Cheese (il formaggio)
  • Dessert (la fruta e il dolce)
  • Coffee (caffe)
• Northern Italy

  • More butter and creams
  • Polenta, mascarpone, grana padano, and parmigiano cheeses, risotto, lasagna, and fresh egg pasta
• Southern Italy


  • More tomato and olive oil
  • Mozzarella, caciocavallo, and pecorino cheeses, olive oil, and dried pasta
• History


  • Prime example of the Mediterranean diet
• 
  

  North uses more dairy, pork, and rice.
• Central cuisine uses more beans and ricotta.
• Southern dishes rely on tomato sauces, mozzarella cheese, and are generally spicier.
• Northern: butter, cream, mascarpone cheese, risotto and fresh egg pasta
• Southern: mozzarella cheese (usually from buffalo), olive oil and dried pasta
• appetizer (antipasto),
• first course (il primo),
• second course (il secondo),
• vegetables (la verdura),
• cheese (il formaggio),
• coffee (caffe)
• The Romans, loved feasting on food: the banquet was not simply a moment of social conviviality, but also the place where new dishes were served and tried.
• The Empire embraced the flavors and ingredients of many of the lands it had conquered: spices from the Middle East.
• Ostrich meat, fish sauces, roasted game, all watered by liters of red wine mixed with honey and water, never failed to appear on the table of Rome's rich and famous.
• What were some of the main dishes served at Roman banquets?

  Ostrich meat, fish sauces, and roasted game were commonly served.
• What beverage was often consumed alongside these dishes at Roman banquets?

  Red wine mixed with honey and water
• Who typically enjoyed these lavish feasts in Roman society?

  The rich and famous of Rome were known for indulging in these banquets.
• What culinary innovations were introduced by the Arabs to Italy, specifically Sicily?

  Dried Pasta
• What was the dietary regimen followed by Italian monks up to the year 1000?

  Strict diet consisting of bread, legumes, eggs and cheese on allowed days
• Why was meat traditionally avoided in earlier culinary practices?

  due to its association with violence and it's ability to provoke consumers unclean desires.