There is a lot more to Italian cooking than pizza pies and pasta. Today's Italian cuisine is the product of Italy's geographic location, as well as the history behind the people who live there. Italy's tasty cooking plays a major role in the culture of its people.
There are about 20 regions in Italy and different types of food can be found in each one. Long ago it was difficult for Italians to travel to other regions within Italy. This resulted in distinct styles and ways to prepare food in each region as few people were exposed to other types of cooking. So even though Italy does not seem to be a very large nation geographically, it still has a wide range of flavor.
The different climates across Italy played a role in the kinds of pasta used regionally. Dry pasta made from wheat, water and salt was easier to make in the southern areas of Italy where the warm weather could dry the pasta quicker. So pasta like spaghetti and rigatoni was more popular here. In the North pasta made from eggs and flour was used more, such as tagliatelle, tajarin, or pappardelle. The north also made a lot of stuffed pasta like ravioli.
The climate also affected the types of food and plants that could grow in Italy. Some plants, like olive oil, grew better in warm weather, so in southern Italy olive oil was used a lot. Olive trees did not grow well in the northern areas where it was cold. Butter and lard were used in place of olive oil.
In the south, vegetables that grow better in hotter weather conditions are popular, like tomatoes, and so red sauces are used a lot. Other warm weather vegetables are eggplant, and broccoli raab. In the north, vegetables that grow well in colder weather conditions are used a lot, like cabbages, black leaf kale, cardoons, and radicchio.
Along with climate, economy plays a role in Italian cooking. Another staple in Italy older than pasta and pizza is polenta. It is commonly used today, but long ago it was popular among the poor in Italy. Polenta was easy to make and prepare in Italy.
The countries that border Italy like France and Austria also has an influence over Italian cuisine. Other foreign influences include Spain, England, and Arabic countries. These countries occupied specific areas of Italy throughout history.
In Italian culture, eating meals is very important for family bonding. Everyone sits down and relaxes for ten course meals lasting about three hours. Portions are smaller due to the number of courses. It is mostly about making sure to get the different tastes.
There are about 20 regions in Italy and different types of food can be found in each one. Long ago it was difficult for Italians to travel to other regions within Italy. This resulted in distinct styles and ways to prepare food in each region as few people were exposed to other types of cooking. So even though Italy does not seem to be a very large nation geographically, it still has a wide range of flavor.
The different climates across Italy played a role in the kinds of pasta used regionally. Dry pasta made from wheat, water and salt was easier to make in the southern areas of Italy where the warm weather could dry the pasta quicker. So pasta like spaghetti and rigatoni was more popular here. In the North pasta made from eggs and flour was used more, such as tagliatelle, tajarin, or pappardelle. The north also made a lot of stuffed pasta like ravioli.
The climate also affected the types of food and plants that could grow in Italy. Some plants, like olive oil, grew better in warm weather, so in southern Italy olive oil was used a lot. Olive trees did not grow well in the northern areas where it was cold. Butter and lard were used in place of olive oil.
In the south, vegetables that grow better in hotter weather conditions are popular, like tomatoes, and so red sauces are used a lot. Other warm weather vegetables are eggplant, and broccoli raab. In the north, vegetables that grow well in colder weather conditions are used a lot, like cabbages, black leaf kale, cardoons, and radicchio.
Along with climate, economy plays a role in Italian cooking. Another staple in Italy older than pasta and pizza is polenta. It is commonly used today, but long ago it was popular among the poor in Italy. Polenta was easy to make and prepare in Italy.
The countries that border Italy like France and Austria also has an influence over Italian cuisine. Other foreign influences include Spain, England, and Arabic countries. These countries occupied specific areas of Italy throughout history.
In Italian culture, eating meals is very important for family bonding. Everyone sits down and relaxes for ten course meals lasting about three hours. Portions are smaller due to the number of courses. It is mostly about making sure to get the different tastes.
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It also changes food preparation like drying pasta. Limitations people had historically helped to make Italian food so diverse, as well as foreign influences. Many aspects contribute to the distinct tastes of Italian cuisine, which in turn affects the culture of Italy. Check out http://restaurantesanmarco.net/ for more information.
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