Italy, France, Greece & Spain The Mediterranean!! Italy, France, Greece & Spain

ITALY

Italian Flag

A Little History… Dates back to the Trojan War--Mythology Capital—Rome Population—60,418,711 (as of 2010 census) Religion: Catholicism is taught in public schools—Roman Catholics Lunch is the heaviest meal of the day A Little History…

Important Italian Cuisines… Pasta Two main types are dried and fresh Can be kept in storage for up to two years Most popular in Southern Italy Cooked until “Al Dente”—meaning “to the tooth” Fresh pasta usually uses eggs where dried may not

Italian Cuisine… Olive Oil—used often in Mediterranean cooking— Annual Olive Festival where feast on olives, wine and pasta Pizza—originated in Naples Antipasto— “Before the Meal” Rice—Italy is Europe’s largest producer Risotto—made from Arborio rice with cream Cheese—over 400 different cheeses Romano, Asiago, Parmesan, Mozzarella, Gorgonzola, Mascarpone, Provolone, Ricotta Cheesecake—dessert made with Ricotta Cheese Italian Cuisine…

Greece

The Greek Flag

A Little Info About Greece… Population: 11,305,118 (as of 2010 census) Capital: Athens Surrounded by the Mediterranean, Aegean and Ionian Seas Greece is also well known for its sculptures, paintings, pottery, poetry and playwriting The Greek religion is Christianity Orthodox 80% of Greece is mountains

A Little More Info About Greece… The education system is very similar to the United States The most important day in the life of a Greek is Baptismal Day—happens one year after birth and the baby is not given a name until that time—they are called “baby” for the first year Easter is the most celebrated holiday in Greece

Greek Cuisine The most characteristic and ancient element of Greek cuisine is olive oil Lamb is the main protein, but beef and chicken are widely available as well Wheat is the main grain in Greece Honey is used in several dishes—main sweetener

Greek Cuisine Baklava—Greek dessert made with phyllo dough, honey and walnuts Moussaka—Greek casserole made with ground beef, tomatoes and eggplant Spanikopita—phyllo pastry filled with feta cheese and basil Pastitsio—consists of layers of seasoned ground beef, pasta, and a creamy bechamel sauce baked to perfection

Spain

Spain Information… Population: 40,525,002 Capital: Madrid Main Religion: Catholic Borders Portugal and France Bodies of Water: Mediterranean Sea, Atlantic Ocean, Baby of Biscay

Spain Culture… National Sport is Bull Fighting Soccer also very important Antono Gaudi—famous Architect—many buildings and monuments were designed by him Siesta—15-30 minute nap taken after lunch—daily…shops close Flamenco—traditional dance of Spain

La Familia—Gaudi’s most famous monument

Spanish Cuisine… Many Spaniards will shop daily at the open air markets Spaniards eat more cheap, but substantial meals as opposed to gourmet Lunch is the main meal of the day and is eaten mid afternoon Dinner is served around 9 or 10 at night Lamb is the main protein Bread is served with every meal

More Cuisine Info… Cheese is very important in Spanish cuisine Olive oil is used often in Spanish cooking Paella—rice dish cooked in various ways Empanadas—small pastries filled with different meats, cheeses and vegetables Tapas—appetizers—very popular for dinner! Many restaurants are Tapas bars Bocadillo—similar to a sub sandwich—fresh bread rubbed with tomatoes, basted with olive oil and various meats and cheeses Innards—uncommon cuts of meat used in Spanish dishes Examples would be tongue, knuckles, tripe (stomach)

PAELLA VIDEO CLIP… http://www.youtube.com/watch?v=168dKCnNyOU

Tapas Clip http://www.youtube.com/watch?v=mWRiE2SLq-8

France

French Flag

French Culture Population: 65,821,855 Religion: Roman Catholiscism (51%)…30% do not have any…religion not as important as is in other European countries Capital: Paris Education system very similar to United States Art is very important to the French—Louve art museum has the original Mona Lisa painting Monet, Matisse are famous impressionists Sports—Football, tennis and Judo Fashion capital of the world

French Cuisine… Roux—thickening agent of flour and butter Crepes—thin pancakes filled with whipped cream and flavored fillings such as strawberries and chocolate Hors d’oeuvres—French word for appetizers E-Claire’s –a long cream-filled French pastry Ratatouille—a traditional stewed vegetable dish, originating in Nice, France Quiche—Pastry with eggs and variations of vegetables, meats and cheeses

French Cuisine… Hollandaise—sauce of egg yolks, lemon juice and butter Vinaigrette—oil and vinegar Bread is served at each meal Baguette long, crusty loaf of bread Brioche yeast roll that contains egg Croissant flaky, buttery crescent shaped roll