1. Cuisine of Italy

3. Geography & Climate A boot shaped peninsula that extends into the Mediterranean & Adriatic Seas Northern Region The Alps mountain range: covers a large portion the country to the north. Colder temperatures Bordered by Switzerland, Austria, Slovenia, and France Very fertile grass for animal grazing, too cold for many other crops Hearty crops such as Wheat do well here

4. Southern Italy Very long coastlines for fresh seafood The Appenines mountains run from northern central Italy down toward southern tip, almost dividing the long penninsula. Warmer temperatures, drier climate, abundant sunshine. Fertile land for farming, especially in the many valleys between the mountains. Two islands (Sardinia & Sicily) both part of southern Italy

5. Meal Patterns coffee Breakfast: Usually a small meal (pastry) with coffee Dinner: Largest meal of the day, usually served mid- day (1:00) traditionally served in courses:  Antipasto (appetizer)  Soup  Pasta  Meat or Fish with vegetables  Dessert- cheese with fruit or fancier on occasion  Wine is most often served (watered down for children) Supper: A light meal, served about 8 or 10 at night (soup, pizza or salad) Common Beverages: Coffee, Espresso, Wine(Vino)

6. Herbs & Spices  Basil  Sage  Thyme  Dill  Parsley  Rosemary  Coriander  Bay Leaf  Mint Saffron Onion Garlic Cinnamon Anise

7. Culture The main religion followed is: Roman Catholic The capital: Rome Restaurant styles: Trattoria-family style restaurant Ristorante-formal dining Very old architecture, small kitchens with very little refrigeration or storage Food is purchased daily at outdoor markets, from the farmers Italians believe in the natural flavors and freshness. Not the use of convenience foods. Wine, cheese, and bread are out on a table at most meals of the day. Eating is considered a leisurely affair, with family members present to talk and enjoy food slowly, digesting between each course. Fine linens and dishes are almost always used. Northern Italy has a wealthier population Southern Italy was originally considered the peasant area. Popular vacation spot Respect for the Arts, building to paintings.

8. Staple Foods in an Italian Household Pasta: (meaning paste) a dough of various flours, water and optional flavors (herbs), served in many ways, shapes or sizes can be found in any region of the country. (it started in the south due to its economical nature) Bread Seafood (ancioves, sardines, sea bass, sole, squid, octopus…) Rice Butter (northern) Olive oil (southern) Tomatoes Cheeses (mostly northern) Wine: Chianti (homemade in many homes)

9. Crops & Exports Wheat (both) Rice (N) Tomatoes (s) Olives (s) Grapes (both) Citrus fruits (s) Sugar cane (s) Broccoli (s) Spinach (s) Corn (N) Beets (N) Grapes (both) Wine (Both) Cheeses (N) Olives, Olive oil (s) Sugar (s) Soy beans (N) Carrara Marble (N)

10. Italian Cooking Tools