The History Of Italian Food

The History Of Italian Food While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC. The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits. Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas. Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles. Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata. As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today - from the same durum wheat - which was cooked in ovens instead of boiled in water. Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds. The History Of Italian Food Related articles: Spring Valley Vitamins , ทำseo

How to Make Italian Cream Cake and Cream Cheese Frosting

How to Make Italian Cream Cake and Cream Cheese Frosting Here is a great recipe for Italian Cream Cake. This cake is easy to make and you will be rewarded with many smiles and compliments from your family and friends. An Italian Cream Cake is perfect for special occasions such as birthdays. They are also great treats at office parties, church pitch-ins, family reunions, etc. I call this Donna's italian Cream Cake because Donna is the one who brought this delicious cake choice to our attention. Now Italian Cream Cake variations are one of the most popular cake types in my home.

DONNA'S ITALIAN CREAM CAKE 5 eggs 2 cups sugar 1 stick butter 1/2 cup shortening 1 cup buttermilk 1 tsp vanilla 2 cups flour 1 tsp baking soda 1/2 tsp salt 1 can of coconut 1 cup chopped pecans Preheat oven to 350 degrees. Cream the sugar, shortening, butter and vanilla together. Separate eggs and set whites aside. Add egg yolks and mix in with the creamed mixture. In a small bowl, mix the flour, baking soda and salt together. Add to the creamed mixture alternately with the buttermilk. Add the coconut and nuts. Beat the egg whites and fold into the batter. Pour into 3 8-inch cake pans that have been well greased and floured. Bake at 350 degrees for 25 minutes. CREAM CHEESE FROSTING 8-oz cream cheese, softened 1 stick butter, softened 1 lb. powdered sugar 1 tsp vanilla extract 1/2 cup chopped pecans Combine the cream cheese and butter in a mixing bowl. Using an electric mixer on slow to medium speed gradually add the powdered sugar. Stir in the vanilla extract. Fold in the chopped pecans. To assemble cake, put 1 cake layer on a decorative cake plate. Cover the top with frosting. Repeat the process with the second layer and then the third. Use remaining frosting to frost the sides of the cake. Make some decorative swirls on cake top for a pretty presentation. A small circle of whole pecans in the center adds a decorative flair. Enjoy! How to Make Italian Cream Cake and Cream Cheese Frosting Related articles: Spring Valley Vitamins , ทำseo

How To Throw The Best Italian Dinner Party Ever

You walk into an Italian Restaurant - the whole experience is just wonderful - the smells, the atmosphere and hopefully when your order is delivered - the food. The background noise is all a part of the experience - it's often at a higher frequency than most restaurants but it's all part of the fun.

Why not take this same experience back to your own home and create a more intimate and less busy Italian dinner party? A dinner where people can enjoy a more leisurely dining experience within the comfort of your own home. A night where you can share your favorite Italian recipes with people who are important to you - or maybe even try out some new recipes? Italian food never seems to lose its popularity. There's often a feeling of comfort and contentment attached to Italian food and the flavors are simply sensational. So, just how do you host a great Italian dinner party then? 1. Planning - In your planning, consider who you will invite and check the foods that they don't like or can't tolerate and set the date and time well in advance. 2. Invitations - Will you just invite your friends by sending them an email or can you do something a bit more creative with your invitation? You could attach a note to something very Italian. I saw a suggestion of sending the invitation attached to a small packet of biscotti or you could incorporate the colors of the Italian flag as the background (three vertical columns - green on the left, white in the middle and red on the left) on your invite. 3. Atmosphere - Do you want red and white checkered table cloths with chianti bottles as candle holders with wax dripping down the sides - just to give it that really authentic look? Or a plain white, red or green table cloth? Try to get hold of some background Italian music like some opera for example. Some of Italy's best singers generally have included Enrico Caruso, Luciano Pavarotti, Andrea Bocelli, Mina and Claudio Villa. 4. Food - since Italians are renowned for taking great pleasure in their food, wine and the company of their friends dinners can often go on for hours. Italians see meals as a time to spend with family and friends instead of to gain immediate sustenance. The number of courses served can range from three to six courses (called portate) or sometimes more courses! You'll no doubt have some lovely smells permeating into the house before your guests arrive - you could also slowly bake some garlic bread in the oven so the smell is wafting through the house as your guests arrive. This will really let your guests know they've come to the right place! You could start with antipasto which literally means "before the meal". This is also the traditional first course of a formal Italian meal. Rather than hors devours offered on trays that guests enjoy before they are seated at the dinner table, antipasto is served at the table and signifies the beginning of your Italian meal together. An antipasto plate is usually placed at the center of the table. The antipasto dish doesn't even getting numbered as one of the courses.. it's just a given. Diners are given small plates on which to place their choices. Traditional choices can include cured meats (prosciuito, mortadella, smoked ham and salami), marinated vegetables, olives, peperoni (marinated small peppers - not the meat called peperoni) along with an assortment of cheeses (like provolone, bocconicini and mozzarella). The first course primo piatto (also referred to as simply primo) or minestra may consist of soup (minestroni perhaps?), pasta, gnocci, risotto or polenta - this should only be a small portion like a cup or so. This is a dish rich in carbohydrates. The second or main course is called secondo piatto or piatto di mezzo which usually consists or fish or meat. Traditionally veal, pork and chicken are the most commonly used meat, at least in the North. The side dish is called contorno and may consist of a salad or cooked vegetables. A traditional menu features salad along with the main course. The first dessert which consists of cheese and fruit is called Formaggio and frutta - the cheese and fruit is usually served together. Then it's onto Dolce - dessert such as cakes or cookies. You should also serve coffee/espresso known as Caffè. Finally, Digestivo or "digestives" which are liquors/liqueurs like grappa, amaro or limoncello - sometimes referred to as "coffee killer" or ammazzacaffe. All these dishes sound great and I imagine when people see the number of courses it may seem a bit daunting but you only need serve as many courses as you choose. I have discovered a great website hosting 3000 free recipes from around the world. Under Italian, I noticed they offered 217 recipes so I'm sure you can find all you need there.

Italian Christmas Cookies - Anise Cookies

Whether a part of the assortment of Italian Christmas cookies or at a baby shower or wedding, these anise cookies are constantly development an appearances at my family celebrations (With a uncomplicated drop of food coloring they're perfect for any occasion!) If the licorice taste of anise doesn't suit you, try using almond, vanilla or even lemon extract...they are all delicious!

Makes about 8 dozen

Chocolate Christmas Cookies

Cookie Ingredients

1/2 cup butter, softened
1/2 cup granulated sugar
3 large eggs
2 teaspoons anise passage (almond, vanilla or lemon can also be used!)
2 1/2 - 3 cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk
Icing Ingredients

2 cups confectioners' sugar
3-4 tablespoons milk
1/8 teaspoon anise passage (optional)
food coloring (optional)
sprinkles of your choice(optional)
Preheat your oven to 350 degrees. Put in order your cookie sheets or pans by face them with parchment paper.

To Put in order these Italian Christmas cookies, get a large bowl and combine the butter and sugar together until the composition is light and fluffy, which should take everywhere between 3 and 5 minutes. Crack in each egg, development sure to mix well after each one. Add your option of extract.

Now combine the flour and baking powder, sifting it together so that there are no chunks of baking powder together. Take about a third of these dry ingredients and add them to the wet ones, using a hand or stand mixer to combine them. Then add about a tablespoon of milk. Repeat this process by adding other third of the flour composition to your batter, and then other spoon of milk. The last batch of flour should be added very slowly, mixing in between so that you can determine how much flour is enough. You want the batter to be very easy to mold, but not sticking to your hands. The dough should not be stiff! If you add too much flour, try adding a few more drops of milk until the batter is easy to manage.

Using a tablespoon, drop balls of the batter onto the baking sheets, leaving space for them to bake and puff up in the oven.

Stick your pan in the oven and bake for about 10 minutes or until they puff up and the bottoms begin to turn a light golden brown.

While the cookies are baking, mix together the confectioners sugar, milk and passage of your option (if you are using it). At this point you can also add food coloring if you want your icing to be a extra color. White is also just as nice though!

After the cookies have mostly cooled, hold each one upside down and dip into your frosting glaze. Flip it over and let it rest on a flat face covered with wax paper. If you intend to use sprinkles, only dip a few at time and then sprinkle them, or else the frosting will dehydrate and sprinkles will no longer stick. (If your frosting begins to dehydrate before you are done dipping just microwave it for about 10 seconds to let melt again!)

Let the frosting dehydrate to the touch, arrange on a plate and get ready to serve these Italian Christmas cookies to your family and friends!

Italian Christmas Cookies - Anise Cookies