| Italian cuisine has a huge variety of
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| | and pecorino cheeses, olive oil, and
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| dishes and drinks: because Italy was not
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| | dried pasta. Southern Italian cuisine
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| officially unified until 1861, and its
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| | also uses the ubiquitous tomato.
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| cuisines reflect the cultural variety of
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| | Types of Italian coffee
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| its regions and its diverse history (with
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| | Italian coffee (caffè), also known as
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| influences from Greek, Roman, Gaelic,
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| | espresso, which is a strong coffee
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| Germanic, Goth, Norman, Lombard, Frank,
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| | prepared by forcing the hot water through
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| Turkish, Hebrew, Slavic, Arabic and
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| | finely ground coffee beans at high
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| Chinese cuisines). Italian cuisine is
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| | pressure. It is usually served in
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| savored in every corner of the world.
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| | relatively small amount. Caffè macchiato
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| In a way, there is really no such thing
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| | is covered with a bit of steamed milk or
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| as Italian cuisine in the way that people
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| | whip cream; caffè ristretto is made with
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| usually understand national cuisines.
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| | less water, and is stronger. Cappuccino
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| Each region has its own specialties.
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| | is mixed or topped with steamed, mostly
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| Italian cuisine is not only highly
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| | foamy, milk. It is generally considered a
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| regionalized, it is also very seasonal.
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| | morning drink. Caffelatte is usually
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| The high priority placed on the use of
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| | equal parts of espresso and steamed milk,
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| fresh, seasonal produce distinguishes the
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| | like café au lait, and is typically
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| Italian cuisine from imitations available
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| | served in a large cup. Latte macchiato
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| in most other countries.
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| | (spotted milk) is a glass of warm milk
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| Regional differences
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| | with a bit of coffee.
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| Roman cuisine, for instance, uses a lot
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| | Italian wines
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| of pecorino (cheese made from sheep's
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| | We cannot talk about Italian food without
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| milk) and offal, while Tuscan cuisine
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| | talking about Italian wine. Most Italian
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| includes white beans, meat, and bread.
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| | wines of great names are produced in the
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| Pizza making also varies throughout the
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| | three main Italian regions: Piedmont
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| country, the pizza crusts in Rome are
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| | (Barolo), Venetia (Amarone, Pinot Grigio,
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| thin and crispy, while Neapolitan pizza
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| | etc.) and Tuscany (Chianti, Brunello).
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| and Sicilian pizza have a thicker crust.
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| | Other great wine producing regions such
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| The influence of Northern Italian cuisine
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| | as Puglie (Primitivo) and Sicily also
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| can be seen in French and German
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| | produce some noteworthy wines.
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| cuisines. Piedmont and Lombardy each grow
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| | Traditional Menu
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| their own different kinds of rice, which
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| | A traditional Italian meal:
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| are used to make risotto. The North of
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| | 1. Antipasto - hot or cold appetizers 2.
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| Italy is the home of polenta.
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| | Primo ("first course"), usually consists
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| Emilia-Romagna is known for lasagna and
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| | of a hot dish like pasta, risotto,
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| tortellini (stuffed pasta), Naples
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| | gnocchi, polenta or soup. There are
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| (Napoli) is the home of pizza, mozzarella
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| | usually many vegetarian options. 3.
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| cheese and pastries. Calabria's cuisine
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| | Secondo ("second course"), the main dish,
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| uses a lot of hot pepper in its renowned
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| | usually fish or meat (pasta is never the
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| salami (which is common, in several
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| | main course of a meal). Traditionally
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| varieties, throughout the country) and
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| | veal is the most widely used meat, at
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| uses capsicum. Sicily is the home of ice
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| | least in the North, although beef has
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| cream but its cuisine also has many
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| | become more popular since World War II.
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| influences from Arab cuisine (lemon,
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| | 4. Contorno ("side dish") may consist of
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| pistachio) and also includes fish (tuna,
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| | a salad or vegetables. A traditional menu
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| swordfish). Sardinia is famous for lamb
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| | features salad after the main course. 5.
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| and pecorino.
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| | Dolce ("dessert") 6. Caffè ("coffee")
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| Northern and Southern Italian cooking
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| | (espresso) 7. Digestive which consists of
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| Traditional Italian cuisine varies from
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| | liquors/liqueurs (grappa, amaro,
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| region to region and does not follow
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| | limoncello) sometimes called
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| North-South tendencies. Northern and
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| | ammazzacaffè ("Coffee killer")
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| southern Italian cuisines can be
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| | Although it is said that today the
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| differentiated, primarily, by the north
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| | traditional Italian menu is reserved for
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| using more butters and creams and the
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| | special events even as the common menu
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| south more tomato and olive oil.
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| | only includes the first and second
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| Generally, however, there is a strong
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| | course, the side dish (often joined to
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| difference between the regional use of
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| | the second course) and coffee (if not in
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| cooking fat and traditional style of
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| | a hurry). One remarkable aspect of an
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| pasta. Inland northern and northeastern
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| | Italian meal, especially if eaten in an
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| regions usually prefer more butter,
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| | Italian home, is that the primo, or first
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| cream, polenta, mascarpone, grana padano,
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| | course, is usually the more substantial
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| and parmigian cheeses, risotto, lasagna
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| | dish, containing most of the meal's
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| and fresh egg pasta. Coastal northern and
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| | carbohydrates, and will consist of
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| central regions are more of a link
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| | risotto or pasta. Modern Italian cuisine
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| between north and south and often use
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| | also includes single courses (all-at-once
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| tortellini, ravioli and are known for
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| | courses), providing carbs and proteins
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| great prosciutto. The southern regions
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| | altogether (e.g. pasta and vegetables).
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| are known for mozzarella, caciocavallo,
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