Italian cuisine

Italian cuisine is characterized by a high priority on the use of fresh, seasonal produce and ingredients. Texture and color of food are equally important.

Simple, colorful, fragrant—all hallmarks of an exquisite Italian dish. The ingredients should be the main focus. A little can truly go a long way.

Northern Italian Cuisine

Most people think of pasta when they think of Italian food. However, in the northern part of the country rice, polenta, and beans are the main staples.

Arborio, used to make risotto, is perhaps the most well known Italian rice.

Polenta, or corn-meal mush, is often served with some form of pork and is known as "peasant food." However, now served with rich Italian sauces, polenta can be a central part of the meal.

Beans are often found in the hundreds of delectable soups that are associated with this region.

Southern Italian Cuisine

Southern Italian Recipes is more of the typical types of Italian food that we now associate with the country. Pasta, pizza, crusty breads, calzones, rich cream/butter based sauces, tomato based sauces, and many types of Italian cheeses are native to the south.

Olive oil is predominantly used in the cooking because the southern soil nourishes the trees better than the mountainous regions of the north.

Italian Cuisine Menu

An authentic Italian meal has at least 3-4 courses and sometimes as many as 7.

First, there is the L’antipasto, which literally means "before the meal." This includes both hot and cold appetizers such as bruschetta or pancetta.

Il Primo, or the actual first course, usually consists of pasta, risotto, or soup.

Il Secondo is the main course featuring some type of meat, game, poultry, or fish.

The side dish, or Il Coutorno, is some sort of vegetable such as eggplant, spinach, or salad. Lastly, the dessert, or Il Dolce, will include such sweet delights as tiramisu or various types of custard.

Italian Food History

Although the country today known as Italy had not formed until the 19th century, the cuisine can claim roots going back as far as 4th century BC. They were noted for the heavy use of spices and herbs.

The first known Italian food writer, Archestratus was a firm proponent in using the freshest seasonal ingredients. Perhaps the first signs of the Italian cuisine we know and love today originated in Sicily. They were known as the best cheese makers of the world.

It was first noted in 12th century A.D. that the Sicilians were making what we now know as spaghetti. Pasta was quite a staple by the 15th century.

The italian flag says it all!