Italy

Geography Italy is made up of many islands and a 700 mile long boot shaped peninsula which juts out into the Mediterranean Sea. The largest and most important islands are Sardinia and Sicily. Much of Italy is mountainous. The Alps form the Northern Border. The Apennines are not as high and run down the peninsula dividing it in half. Many volcanoes are located in the Southern Apennines, the most famous being Mt. Vesuvius which destroyed the city of Pompeii.

Between the Alps and Apennines lies the Po River Valley, a rich agricultural area. Narrow coastal plains which border both sides of the peninsula and small valleys formed by the mountains are also suitable for agriculture.

Cuisine During the Renaissance, Italian cooking became the “mother cuisine” – the source of all other Western cuisines. Italian food is basically simple. The Italians believe in keeping the natural flavors of food, and they insist upon fresh, high quality ingredients. Many Italians shop daily for fresh ingredients or grow them in their own gardens. They do not indulge in convenience foods.

Most foods in Italy are prepared by simmering or frying. Fuel is expensive and ovens are used as little as possible. The dominant cooking fat of the North is butter and in the South olive oil. Seafood is the main protein source. Pork, lamb, veal, beef and poultry are available in Northern Italy.

The main staple is pasta – any paste made from wheat flour and water and dried in various shapes. Semolina flour is made from durum wheat. In the North, egg is added to the dough and the noodles are broad and ribbon-shaped. In the South, they are tubular in shape. Pasta is always served al dente – slightly resistant to the bite. Rice is both an important agricultural product and a staple food. Italy produces most of Europe’s rice.

The beverage served with most meals is wine. Italy surpasses France in wine production. Italian’s typically eat a light breakfast and a hearty meal at noon (the largest of the day; typically eaten at home). Italians introduced ice cream to the rest of Europe.

Food Terms 1. Espresso – strong, dark coffee 2. Gnocchi – small potato dumpling 3. Proscuitto – dark spicy ham 4. Pasta – staple food of Italy 5. Antipasto – appetizer course

6. Minestrone – thick vegetable soup 7. Lasagna – a flat wide egg noodle 8. Semolina – flour made from durum wheat 9. Polenta – porridge made of cornmeal 10. Risotto – rice dish

A TYPICAL ITALIAN DINNER North Uses butter (White Sauce) South Uses tomatoes (Red Sauce)

NorthSouth Antipasto (may skip) Pasta/Soup Polenta – Corn Risotto – Rice Gnocchi – Potato Dumpling

North South Meat/Fish/Veg/Bread Meat/Fish Fish Salad (may skip) Cheese/Fruit/Coffee Dessert Espresso

Types of Italian Cheeses – Formaggio Grating Parmesan Romano Cooking Mozzarella Ricotta Antipasto Provolone Gorgonzola

Italy introduced ice cream to Europe: South – Granite (Ice) North – Gelati (Milk)