1. Italian Cuisine

2. 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.

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

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

5. 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

6. 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

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

8. 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

9. 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.