Italian cuisine

BY THE END OF THE SLIDE YOU WILL GET AN IDEA ABOUT ITALIAN CUISINE

1. ITALIAN CUISINE Considered as the mother of all western and European cuisines Italian cuisine took almost 1500 years to get refined It was the roman who were created with having influenced the Italian cuisine Basic essence of Italian food to strive for fresh quality produce is still followed in kitchen

2. GEOGRAPHICAL LOCATION Located in southern Europe and comprises of boot shaped peninsula There are number of island including the two largest sicily and Sardinia Being a peninsula, it is bound by the sea on three sides and the Alps to the north Its neighbours are France, Switzerland, Austria and Yugoslavia

3. ITALIAN REGIONS ABRUZZO Center part of Italy. Most mountainous part of Italy. This region boasts a robust cuisine and a variety of seafood as it has coastline too. Abruzzi dishes are flavoured with chilli peppers, aromatic saffron and olive oil. Famous pasta dish called aglio olio pepperoncino is from this region. BASILICATA Lies in Southern Italy. It has rough and hard terrain and sunny weather. Food here is mainly made meat of sheep and pigs. Fish is hard to find as there is a very small coastline. Famous sausage called loukanika comes fram this region

4. COMPANIA Culinary capital of southern Italy. Famous for its fresh vegetables such as tomatoes, peppers, potatoes, fennel, lemon, oranges and artichokes. This region is known for its fresh mozzarella cheese. It is the largest producer of pasta in Italy. Food such as pizza is famous all around the world is from this region EMILIA-ROMAGNO Lies in northern italy . Believes to be creators of fresh and flat pastas. Popular pasta such as lasagne , tortellini, and tagliatelle are from this region. Most famous cheese parmigiana cold cuts such as prosciutto parma and bologna sausage are from contribution of this region

5. LIGURIA Coastal region. There is temperate climate in this region and hence the food here is the combination of fresh fruits, vegetables and seafood. Most famous herb basil is from this region and is used to make pesto which is used as a flavouring agent. Flat bread such as focassia comes from this region LOMBARDY Lies in north. Soil here is very conductive for the growth for rice such as risotto which is cultivated in this region. Cattle here are reared for meat and milk. Famous cheese such as gorgonzola, provolone and taleggio hail from this region. Famous dish osso buco is from this region

6. PIEDMONT Lies in north-western Italy. Borders France to the north, the influence can be seen. This region is the biggest producer of cheese and many are protected under a geographical status called DOP( denominazione di origine protetta ). Bread such as grissini, homemade pasta such as agnolotti are from this region PUGLIA Lies in south. Largest producer of food in the country which includes a variety of lentils and vegetables. It is also the largest producer of olive oil in Italy. This region is famous for its durum wheat pastas such as orecchiette which is ear-shaped pasta

7. SARDINIA Situated in Mediterranean sea. Second largest island in italy . Uses bountiful amount of seafood. Stews, roasts and broths are common type of food here. Mint and myrtle are popular herbs here. Pork and suckling pigs are also popular here SICILY Largest island in the Mediterranean sea. Cuisine here is influenced from Greeks, Spanish and Arabs. A wide range of antipasti are served in this cuisine. They use a lot of citrus fruits. Famous ricotta cheese comes from this region

8. TUSCANY It takes up the large part of coastline . It is a land of olives, wheat, and wine. The major food of the land are bread, pasta, fruits, vegetables, cheese and cured meat. Famous minestrone soup is from this region UMBRIA The cuisine here is not much refined. This region relies heavily on fresh produce and seasonal cooking. Olives and fresh herbs are used in abundance. The food includes beef, veal, pork, baby lamb, game birds and sea food. This is the only region without coastline.

9. VENETO The most important food here is rice, polenta, beans and baccala which is salted cod. Pasta is not much used except for gnocchi. Tis region is particularly famous for its mushrooms, asparagus and pumpkin. Famous Italian desert tiramisu is from this region

10. SPECIAL INGREDIENTS IN ITALIAN CUISINE CHEESE PARMESAN OR PARMIGIANO REGGIANO Grainy and hard cheese. made from cow’s milk. Aged for 12 months to 2 years. Wheel shaped each weighing 30 kg PECORINO Pungent cheese made from sheep’s milk. Matures faster becomes hard within 7-8 months RICOTTA Soft cream cheese made from ewe’s milk. Made from whey which has low fat content MASCARPONE Creamy cheese made from cow’s milk. GORGONZOLA Blue-veined cheese made from cow’s milk. The cheese is curdled starter bacteria and penicillium glaucum . melts easily

11. PARMESAN PECORINO RICOTTA MASCARPONE GORGONZOLA MOZZARELLA

12. 6. MOZZARELLA Semi-soft cheese made from buffalo milk. 7. BOCCONCINI Semi soft small mozzarella cheese balls. made from water buffalo 8. ASIAGO Hard cheese made from cow’s milk 9. SCARMORZA Similar to mozzarella but is tied in plastic bags and hung to dry. commonly served smoked. 10. CASTELMAGNO Semi-hard cheese made from whole cow milk 11. CAPRINO Cheese made from goat’s milk

13. BOCCONCINI ASIAGO SCARMORZA CASTELMAGNO CAPRINO

14. SALUMNI SALAMI Cured and fermented sausages prepared from forcemeat of country style and the traditional specked appearance comes from the fat of neck of the pork PROSCIUTTO Ham that has a unique flavour as they are fed with whey leftover from the production of parmesan cheese. It can be cured and air-dried for almost 12 months BACON It is obtained from the belly part of pork. It is then salted and cured SALAMI MILANO It is made by grinding beef and pork, along with some bacon. These are then air-dried and some can mature up to 10 year as well

15. SALAMI PROSCIUTTO BACON SALAMI MILANO COTECHINO BOLOGNA

16. 5. COTECHINO Prepared from lean meat from head and neck of pig and is highly seasoned 6. BOLOGNA Large sausage that resembles mortadella. The meat is ground finely 7. MORTADELLA Large sausage that is made from emulsified forcemeat in which fat from neck of the pork and chopped pistachios are added 8. BRESAOLA Air-dried salted beef which is aged for almost 2-3 months 9. BACCALA Salted cod fish made by salting and drying.

17. MORTADELLA BRESAOLA BACCALA

18. OLIVE OIL When olive oil is graded, it is checked for acidity levels, which is measured as percentage per 100gm Extra virgin olive oil : the acidity level is around 1 % or less than 1%. It is made by physical means and no chemicals or refining has been done Virgin olive oil : olive that has been between 1 and 2% acidity Pomace oil : olives are crushed to a paste. Pressure is applied to extract as much as oil as possible. It has a high smoke point Pure olive oil : low grade olive oil as compared to virgin and extra virgin olive oil. Refined or pure olive oils are prepared by chemical treatments that neutralize the acid content

19. STARCHES Risotto/rice : short grain plump rice. Graded into 4 types- ordinario , semi fino , fino , super fino . Common varieties of rice are arborio, vialone nano, carnaroli . Rice absorbs more liquid than other rice Couscous : product obtained from semolina and is usually steamed and tossed Polenta : cornmeal that is obtained by grinding maize or corn. It can be coarsely ground or fine powder depending upon how it is used Chickpeas : also called garbanzo beans. Commonly used for making stews or broths and served with couscous Farro : it is used to make breads and various types of pastas or used to thicken soups or broths and sometimes boiled and added to salads Durum wheat : hard flour that is used to make pasta as of high gluten content.

20. Risotto/rice Couscous Polenta Chickpeas Farro Durum wheat

21. PASTA - firm dough made from durum wheat semolina and eggs and can be flavoured with vegetable purees, herbs etc. to make different varieties. Penne : tabular pasta, which has pointed ends Farfalle : bow-shaped pasta Fusilli : long, narrow pasta that resembles a corkscrew Maccheroni : short curved hollow tabular pasta Rigatoni : tabular pasta that is largely than a penne Cannelloni: tabular pasta that is at least 3 inches long and 1-1.5 inch in diameter Conchiglie : sea-shell shaped pasta Orecchiette : ear-shaped pasta Lasagna/ lasagne : large sheet of pasta

22. Penne Farfalle Fusilli Maccheroni Rigatoni Cannelloni

23. Conchiglie Orecchiette Lasagna/ lasagne Pappardelle Fettucine Capellini

24. 10. Pappardelle: 5-inch long strip of 2-3cm width pasta 11. Fettucine : thin long strip of pasta less than 1cm wide 12. Capellini : noodle-like shape pasta 13. Malfatti : ribbon pasta that is cut at an angle and at a distance of 1-1.5 inch intervals to obtain rhomboid design 14. Garganelli : made by rolling malfatti pasta over bamboo stick 15. Paccheri : tabular pasta that is 1.5-2 inches long. It is not stuffed like cannelloni 16. Spaghetti: thin and rod shaped and usually 30cm in length 17. Linguine : flattened spaghetti pasta

25. Garganelli Paccheri Spaghetti Linguine

26. STUFFED PASTA 1. Ravioli : made by rolling out a sheet of pasta, placing the filling then brushed with egg mixture and another sheet is placed on the top 2. Cappelletti : cap-shaped pasta which is made by cutting out round disc shapes from a pasta sheet 3. Agnolotti : small rectangular stuffed ravioli 4. Pansotti : triangular-shaped stuffed pasta 5. Tortellini : prepared by cutting pasta sheet into round shapes. They are then folded into half after filling 6. Gnocchi : made from potatoes. It is pressed onto special ridged wooden gnocchi boards and poached and tossed

27. Ravioli Cappelletti Agnolotti Pansotti Tortellini Gnocchi

28. COMMON PASTA SAUCE NAPOLITANA : sauce made from tomatoes ARRABBIATA : same as napolitana but it has more garlic and chilli flakes PUTTANESCA : arrabbiata sauce wherein the ingredients such as capers, sliced olives, parmesan cheese and anchovy fillets tossed with the pasta AMATRICIANA : the sauce is prepared by rendering bacon such as pancetta or guanciale and then adding napolitana sauce CARBONARA : emulsified sauce that is prepared by heating a liaison of cream, egg yolks and parmesan cheese ALFREDO : made by combining cream and butter and bringing them to boil then parmesan cheese is added and pasta is tossed in. usually diced ham and mushrooms are added

29. NAPOLITANA ARRABBIATA PUTTANESCA AMATRICIANA CARBONARA ALFREDO

30. PESTO : green paste of basil, parsley, parmesan cheese, pine nuts, salt and black pepper AGLIO OLIO PEPPERONCINO : this sauce is a combination of garlic and oilive oil and flavoured with chilli AGLIO OLIO PEPPERONCINO PESTO

31. BALSAMIC VINEGAR It is prepared traditionally by cooking the juice from white trebbiano grapes, which is the second most popular grape grown in the world This condiment is protected by the DOP Traditionally, the reduced grape juice is aged for a period of 12 years during which it acquires a deep red colour and a sweet taste Often used as dressing in salads

32. SPECIAL EQUIPMENT USED IN ITALIAN CUISINE PAIOLO : traditional cast iron kettle or pot used for making polenta. It has slightly round base CHITARRA : also known as pasta harp, it is used to obtain the string-shaped pasta by placing the pasta sheets over the wires and then pressed PIZZA OVEN : made of fire bricks. Wooden logs are burnt inside until umber in colour SCOLAPASTA : strainer used to drain pasta MOZZARELLA SLICER : used to cut slices of mozzarella cheese in even circular shapes

33. PAIOLO CHITARRA PIZZA OVEN SCOLAPASTA MORAR AND PESTLE MOZZARELLA SLICER

34. MEZZALUNA : half-moon cutter used for fine chopping GNOCCHI BOARD : small wooden bat with ridged lines MORAR AND PESTLE : consist of two parts- a bowl and a crusher PASTA MACHINE : used for rolling pasta dough to form sheets MEZZALUNA GNOCCHI BOARD PASTA MACHINE

35. SPECIAL ITALIAN DISHES MINESTRONE : vegetable broth with variety of vegetables. Thickened with pasta, potatoes or barlotti beans POLLO ALLA CACCIATORE OR HUNTER’S CHICKEN STEW : chicken is braised in fresh tomatoes, mushrooms, onions and few fresh herbs SALTIMBOCCA : veal escalopes are wrapped or lined with sliced prosciutto hamand then pan fried OSSO BUCO : sliced veal shanks, braised with vegetables, tomatoes and red wine MELANZANE ALLA PARMIGIANO : made by layering grilled or pan-fried brinjal with mozzarella cheese and tomato sauce

36. MINESTRONE POLLO ALLA CACCIATORE OR HUNTER’S CHICKEN STEW SALTIMBOCCA OSSO BUCO MELANZANE ALLA PARMIGIANO

37. FRITTO MISTO : deep-fried fish and shellfish RISOTTO ALLA MILANESE : risotto flavoured with saffron and green peas. Accompaniment of osso buco GNOCCHI ALLA ROMANA : unique kind of gnocchi prepared like polenta. Spread and cut in various shapes and pan fried and served with tomato sauce VITELLO TONNATO : made by slicing a braised piece of veal and topped with tuna- flavoured mayonnaise INSALATA CAPRESE : fresh salad made from tomatoes and mozzarella and dressed with pesto and extra virgin olive oil INSALATA DE CESARE : made by tossing cos or romaine lettuce with a dressing made of coddled eggs, garlic, lemon juice, black pepper and Worcestershire sauce

38. FRITTO MISTO RISOTTO ALLA MILANESE GNOCCHI ALLA ROMANA VITELLO TONNATO INSALATA CAPRESE INSALATA DE CESARE

39. ACQUA PAZZA : prepared by poaching fish in a flavoured broth of vegetables, tomatoes, olives, capers and olive oil BISTECCA ALLA FIORENTINA OR BEEFSTEAK FLORENTINE STYLE : T-bone steak grilled over charcoal or wood, and seasoned with olive oil, rosemary and salt PANETTONE : sweet fruit bread baked in tabular mould to give a height of about 12-15cm TIRAMISU : made by layering a sweetened mascorpone with coffee-soaked savoiardi biscuits. Flavoured with coffee decoction or coffee liquor ZABAGLIONE : made by whisking egg yolks, sugar and marsala,served warm SICIALIAN CASSATA : made by layering sponge slices with ricotta cheese, candied fruits and whipped cream. Top is covered with marzipan and candied fruits

40. ACQUA PAZZA BISTECCA ALLA FIORENTINA OR BEEFSTEAK FLORENTINE STYLE PANETTONE TIRAMISU ZABAGLIONE SICIALIAN CASSATA

41. THANK YOU COMPILED BY CHEF MOHD ABDULLAH ALUMNI IHM HAJIPUR BIBLIOGRAPHY BALI PS. “ITALIAN CUISINE.”INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMANT, OXFORD UNIVERSITY PRESS,2019,pp. 138-162