Italian Cuisine.

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Presentation transcript:

Italian Cuisine

Characteristics of Italian Cuisine Want the taste the natural flavors of the food. Use fresh, high quality ingredients Do not indulge in convenience foods. Cuisine is regional in nature.

Important Spices & Flavorings Herbs Oregano Sweet Basil Parsley Garlic Onion Olives

Italian Cheese Italian cheeses are very popular. Parmesan Mozzarella Romano Ricotta Provolone Asiago Gorgonzola. Crostata do ricotta Cheese cake

Italian Staple Foods Pasta Seafood Rice Meat Served al dente (slightly resistant to the bite) Seafood Rice Italy is Europe’s largest rice producer Meat Pork, Lamb, Veal (calf under 3 months of age), and beef

Italian Beverages Café espresso Vino Rich, dark, flavorful coffee Wine More important in Italy than espresso (Even children drink it) Often replaces water at a meal

Italian Meals Three Meals a Day Breakfast - Light Café latte, roll or bread with jam Lunch – MOST IMPORTANT 5 Courses Dinner - Light

Lunch – 5 Courses Course 1 – Antipasto Course 2 – Soup or Starch Appetizer course (variety of meats, vegetables, cheese) Course 2 – Soup or Starch Starch dishes or soups – usually NO MEAT Course 3 – Meat or Fish (Main Course) Meat, poultry, or fish accompanied by one or two vegetables or a salad Course 4 – Fruit and Cheese Fresh fruit and cheese. Fancier desserts are reserved for special occasions. Course 5 – Coffee Relaxation time

Bread Rules 1. White bread served at all three meals. 2. Never served with butter (unless already buttered for the antipasto course). 3. Bread is never served with pasta.