1. INTERNATIONAL DESSERTS
WEEK 6
ITALY

2. REGIONS OF ITALY Abruzzo Amalfi Coast Aosta-valle D’aosta Basilicata
Calabria
Campania
Emilia Romagna
Fruili Venezia Giulia
Lazio
Liguria And The Italian Riveria
Lombardy
Marche
Molise
Piedmonte
Puglia-apulia
Trentine-alto Adige
Umbria
Veneto

3. History and Culture
The earlist group that developed a society and left its imprint was the Etruscans, (settled in the region now known as Tuscany)
Rome controlled the regions about 550BCE and proceeded to expand land beyond the Italian Peninsula, later became the Roman Empire.
In 330 BCE, Diocletian, Roman emperor, divided the territory into two: Eastern part governed by Byzantium and Western part governed from Rome.
Between 11th and 14th century, there were conflicts between landowning popes and the emperors kept Rome in turmoil, which caused rise of city-states such as Venice. And papacy moved to France.
In 14th century, Florence became golden city as result of the strength of banking interests and cultural achievement fostered by the powerful Medici family, and given credit with influencing the culinary renaissance as well.

4. Natural Food Sources - Olives Add Comment | Sangiovese (Chianti)
Cattles (North)

5. Regional Cuisines
Italy is made up of 20 different regions, each with its own culinary traditions. And though the country is relatively small, the difference in the food from one region to the next is extraordinary. And, the regional cuisines mainly includes northern Italian, central Italian and southern Italian
The cuisine in northern Italy, for example, tends to rely more on dairy products: butter, cream, and cow's milk cheeses because the land is flatter and better suited to raising cattle. And produces creamy, rich cheeses such as mascarpone and Gorgonzola from Lombardy, fontina from Valle d'Aosta, and Taleggio from the Veneto.
It's also one of the more affluent parts of the country, which makes for richer food with more expensive ingredients, such as Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin With Leeks).
The region of Emilia-Romagna, whose capital is Bologna, is known for its homemade egg pasta and what is considered by many to be the king of Italian cheeses, Parmigiano-Reggiano. It's also the region famous for prosciutto di Parma, as well as countless other exquisite sausages and cured meats.

6. Regional Cuisines
In central Italy, the food becomes heartier with the wonderful bean soups of Tuscany and the savory roasted meats of Umbria and Abruzzi, where lamb, wild boar, and game can be more prevalent than pork, beef, and veal. Zuppa di Farro e Fagioli (Tuscan Bean-and-Barley Soup) is typical of the region.
In southern Italy, there's more reliance on olive oil than butter, and the cheeses used are more likely to be made from sheep's milk. The further south one goes, the less affluent the population is; hence you'll find fewer fancy ingredients, a more sparing use of meat, and a greater reliance on local, seasonal foods. Sicilian and Sardinian cooking are not heavy, as is often thought. They are delicate, fragrant dishes like Risotto Alle Vongole (Risotto With Clams) that emphasize the flavors of the fresh ingredients and seafood with which they are blessed. The food in southern Italy reflects the rural scene and availability of seafood, vegetable and cheese.

7. Dessert Traditions Spumetti - baked for weddings and communions
Panettone – eaten on Christmas Day

8. Bread
-Focaccia
-Pane Toscana
Ciambella

9. Specialties
Pasta made at home or buy from local store, which feature on various shapes, dimension, and even a choice of color; fresh Pasta tend to the choice in the northern part of the country while dried pasta is used more in the south. For example, Ribbon-shaped pastas are frequently in region north of Rome, while tubular pasts in south of the city.

10. Specialties
Cheese are a mainstay of Italian menus and cooking, ranging from soft, fresh chesses to very hard ones. The best-known Italian cheese doubtless is Parmigiano. Mascarpone is an unripened cheese that can be blended in with liqueurs and mainly used for pastry dessert like Tiramisu.
Oil and Vinegar, olive oil are used extensively in south and butter is the more common fat in northern Italy. Nevertheless, northerners use plenty of olive oil. In addition, northern Italy contributes balsamic vinegar, made by aging a thick syrup boiled from sweet white grapes. The best is made in vicinity of Modena and Reggio Emilia in northern Italy