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MEDITERRANEAN COUNTRIES. PORTUGAL – SPAIN – ITALY – SICILY – GREECE.

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Presentation on theme: "MEDITERRANEAN COUNTRIES. PORTUGAL – SPAIN – ITALY – SICILY – GREECE."— Presentation transcript:

1 MEDITERRANEAN COUNTRIES

2 PORTUGAL – SPAIN – ITALY – SICILY – GREECE

3

4 GEOGRAPHY AND CLIMATE  Boot-shaped peninsula in the Mediterranean sea  North - beauty and rich lands  Most productive farming  Cured meats – pepperoni, pancetta, salami, & sausage  Central - mountainous and hilly  Grain, grapes, olives, goats, & sheep  South - poor in agricultural - important products  Olives, tomatoes & mozzarella

5 ITALIAN CULTURE  Influence on Italian culture  Roman Empire  Renaissance  Time of great rebirth in art and learning  As Roman Empire declines to Roman Catholic church slowly gained power  Filled the need of leadership  From the wealthy people - art, literature, and science flourished

6 ITALIAN CULTURE CONT.  Modern culture in Italy  Italian agriculture  Half the land is used for farming  Machines cannot be used - all done by hand  North - dairy herds, largest cheese-producing region in the country  South - olives  Vineyards are scattered throughout  Italian holidays  Most are Roman Catholic  Easter, harvest festivals, Festa Dei Morti/All Soul’s Day, Christmas

7  Modern culture in Italy cont.  Villages hold olive and fish festivals – late summer and early fall ITALIAN CULTURE CONT.

8 ITALIAN CUISINE  During Renaissance, Italian cooking became the “mother cuisine”  History of Italian cuisine  At the beginning belongs to Greeks  Ancient Rome known for elaborate feast  Romans paid high prices for Greek chefs because good food was a status symbol

9 ITALIAN CUISINE CONT.  Characteristics of Italian cuisine  Lively, interesting, colorful, and varied - yet simple  Everything as fresh as possible - shop everyday  Many herbs, spices, and seasonings

10 ITALIAN STAPLE FOODS  Pasta - paste made from wheat flour that is dried in various shapes  Al dente: slightly resistant to the bite  Seafood  Rice - grain remain separate with a slight firmness  Pork, lamb, veal, and beef - sausage, wild game, and poultry  Meat is expensive so they then to extend the meat by adding it to sauces

11  Cheese  Parmesan  Mozzarella  Romano  Ricotta  Provolone  Gorgonzola  Asiago  Ice cream  Italians introduced ice cream to the rest of Europe  Granita - light sherbet made with powdery ice and coffee or fruit - flavored syrup  Gelati - made with milk, resemble vanilla and chocolate ice cream  Gelato - a rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat. ITALIAN DAIRY PRODUCTS

12  Fettuccine  Angel hair  Lasagna  Ravioli  Orecchiette  Manicotti  Penne  Cannelloni  Tortellini ITALIAN PASTA PRODUCTS

13 DIFFERENT TYPES OF PASTAS

14 ITALIAN BEVERAGES  Caffee espresso - rich, dark, flavorful coffee  Caffettiera – coffeemaker  Darkly roasted, finely ground coffee beans  French roast in US  Vino – wine  Replaces water at meals

15  Garlic  Onion  Basil  Oregano  Rosemary  Sage  Saffron  Marjoram  Thyme ITALIAN HERBS

16  Biscotti: twice baked cookie  Excellent for dipping in coffee  Pour batter in long pan – baked – sliced laid on their side and baked again  Cannoli: tubular pastry shells stuffed with a sweetened filling of whipped ricotta and often contain nuts, citron, or bits of chocolate PASTRY

17  Focaccia: yeast flat bread drizzled with olive oil and sprinkled with herbs  This is where pizza began BREAD

18  Pizza chef in Naples  Pizza – red sauce, mozzarella cheese & green basil  Colors of Italian flag to impress Italian queen Margherita  Crust thickness can vary from place to place  Traditional pizza baked in a wood-fired brick oven PIZZA

19  Northern Italy  Meat easier to obtain and less expensive  Dairy products more common  Cooking fat - butter  Stuffed pasta  Rich meat sauces  Savory types of meals  Cured meats – pepperoni, pancetta, salami, & sausage  Pasta Bolognese - pasta made with egg, ribbon shaped  Risotto: rice dish  Minstrone: soup REGIONAL ITALIAN SPECIALTIES

20  Northern Italy cont.  Osso buco - calf’s leg between knee and hoof, served marrow  Pesto: sauce of ground fresh basil, pine nuts, garlic, parmesan cheese, and olive oil  Fettuccini noodles  Gnocchi: dumplings made from potatoes  Polenta: thick cornmeal porridge REGIONAL ITALIAN SPECIALTIES CONT.

21  Central Italy - Roman  Spaghetti - 25 different ways  Lamb  Cheesecake  Grain, grapes, olives, goats, & sheep REGIONAL ITALIAN SPECIALTIES CONT.

22  Southern Italy  Heavily spiced  Olive trees  Napoletana - tubular-shaped pasta  Rich tomato sauces  Mozzarella  Spaghetti and lasagna  Pizza - Neapolitan  Tomatoes and mozzarella  Type of cooking most people in the US are familiar with REGIONAL ITALIAN SPECIALTIES CONT.

23 ITALIAN MEALS  Light breakfast  Hearty noon meal - largest of the day, usually eaten at home  Antipasto: is Italian for before the meal  Appetizer course – color and taste appeal  Soup - may replace antipasto  Main course of meat or pasta with sauce & usually a salad  Fruit and cheese  Lighter meal in the evening


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