Presented by: Ma. Teresa Lopez

BSIE-HE3C LEC.

ITALIAN FOODS

Geography of ITALY Italy is a smaller country with many

islands and a boot-shaped peninsula that juts into the Mediterranean Sea.

Much of Italy is mountainous.

Italy has three distinct geographic regions

Regions of Italy Northern Italy: Has great

beauty and fertile farming land. Largest cheese producing region.

Southern Italy: Olive trees, grapes and other fruits and vegetables thrive in this area.

Characteristic Of Italian Cuisine Italian food, as a whole, is

lively, interesting, colorful and varied, yet simple

The Italians believe in keeping the natural flavors of food, and insist on fresh ingredients

Herbs and spices along with many vegetables and fruits are important to Italian cooking.

Italian Food The Italian main dishes contain: pork and beef,seafood and

potatoes, rice and pasta (wheat andegg noodles) products. Pizza is surely one of themost famous exports and in Italy it is usuallybaked in a wood-fired oven and very thin, butloaded with fresh vegetables or thinly sliced ham,salami, artichokes or olives.

The Italian pasta isrenowned worldwide and there are more than 200different shapes.Italians love their food and many dishes are basedon fresh vegetables and seafood too. Thereare delicious sweet cakes in Italy, like thePanettone (a yeast cake with raisins), Panforte (ahard and flat fruit cake) and almond pastries likeamaretti.

MealsThere are 5 courses to a traditional Italian meal.

1. Antipasto-Appetizer: Marinated olives, bread & cheese, or wine.

2. Primo-First Course: small portions of pasta, rice, soup or polenta.

3. Secondo- Main or second course: small portions of meat, chicken, or fish.

4. Contorno- Side dish: usually a vegetable dish.

5. Dolce- Dessert: bowl of fruit or biscotti.

The main meal of the day is served in the mid-afternoon.

Staple Foods Pasta of any shape or size, cooked to al dente (firm to

the bite)

Seafood of any type is a very common ingredient due to Italy being a peninsula

Rice

Pork, lamb, beef, sausage and poultry; meat tends to be expensive

Italian Dairy Products Among the best-known Italian cheeses are Parmesan,

Mozzarella, Romano, Ricotta, Provolone, and Gorgonzola.

Gelati an ice cream created in Italy is similar to ice cream in the USA

Northern Italy Meat is available and

fairly priced

Dairy products are common

Foods not heavily spiced

Cooks use light sauces for pasta

Northern Italy uses more butter for its fat

Their pasta is made with eggs

Northern Specialties• Known for sausage and other pork productsOften serve risottos (creamy rice), gnocchi (potato dumplings) and polenta (cornmeal porridge) instead of pasta• Popular dishes include chicken cacciatore and minestrone

soup

Southern Italy Farm land and grazing land

is poor quality, causing meat prices to be high

Not heavily populated, people are poor

Meat is expensive and dairy products except cheese are rare

Most foods are hearty, filling and economical.

Southern Italian is what most Americans are used to.

Southern Specialties Southern Italian cooks serve pasta with rich tomato

sauces

Pasta of all shapes and sizes are used for cooking

Lasagna and spaghetti are very popular dishes

Pizza was created in a southern region called Naples

Spaghetti bolognese

is a traditional pasta

dish.

Pizza with

Tomato,

Mozzarella,

and Mushrooms

Biscotti - A hard cookie

Gnocchi - dumplings

Ravioli - stuffed pasta

Frittata - Omelet

Galati - ice cream

Italian Meals They eat a light breakfast and a hearty noon meal.

The noon meal is often the largest and most people eat it at home.

Antipasto or appetizers of salami, olives, peppers, etc. normally begin a meal

Meals contain a meat or pasta dish followed by fruit and cheese as dessert

The evening meal is light, often soups, risotto or omelets.

SPANISH FOODS

Spanish Cuisine

Spanish Cuisine is more on simple in terms of food and has stong emphasis on fresh ingredients.

On 15th century spain become known as a trading centre for spices.

Main source of protein are lamb, pmutton, goat and pork.

High qualities of cheese are also produced from cow, goat and sheep's milk, and even the combination of the three.

Fishing is one of the industries in spain which provides plenty of quality seafoods.

PAELLA

PAELLA • Valencian rice dish • Many non-Spaniards view paella as Spain's

national dish, but most Spaniards consider it to be a regional Valenciandish There are three widely known types of paella: – Valencian paella – Seafood paella – Mixed paella

CATALAN CREAM • Most famous dish in Catalonia •Served on Saint Joseph's Day, March 19 and is flavored with lemon or orange zest, and cinnamon.

GAZPACHO• Raw vegetable soup made of hard bread, tomato, cucumber, bell pepper, garlic, olive oil, vinegar of wine, and salt

Christmas Season December 23

Sing, Pray, And eat together at every house

Sing Villacicos (carols) together

Asaltos – surprise visit by groups of friends going from one house another .

Children ask for Aguinaldo (or small gift)

• December 24 “ LA NOCHE BUENA ”

Everyone Attends midnight mass

Drinks, Dance, open presents eat food such as tamales and turkey.

Christmas Menu Tapas or AppetizersJamón, Queso y Chorizo –Ham, Cheese and Spanish Chorizo Sausage:. It’s a great way to start the dinner, served with a nice red wine or two. There are many good quality Spanish wines, especially from La Rioja, Ribera del Duero or Jumillaregions.

Gambas a la plancha -(Pan-grilled shrimp)

Conchinillo Asado Roast baby pig, It is fatty outside is crisp and perfect for those who like pork rind, while its meat is tender and juicy.

Primer Plato or First Course

Creamy Spanish Prawn Soup Recipe –

Sopa de Carabineros, if you prefer a creamy soup rather than a broth-based one. It is full of "carabineros" (large shrimp) and fish, mixed with fish stock, half-and-half and tarragon.

Primer Plato or First Course Sopa de Pescado y Marisco–

Fish and Shellfish Soup: Spanish Sopa de Pescado y Marisco is a classic soup for the holidays. Shellfish is always part of the menu at any Spanish celebration and Christmas is no different. This soup is a wonderful start to a meal. Serve it piping hot with French bread slices.

Plato Principal - Main CourseCordero Asado - Roast

Lamb: It is far less work than

roasting a turkey or duck and is much tastier.

Pollo Campurrian - A dish from

farming country inland from Santander. Well-powdered with paprika, the chicken is fried, then cooked with ham and peppers, and served with rice

Plato Principal - Main Course

Caldereta de Langosta (Lobster

Stew): An exceptional Lobster stew, typical from the Balearic Islands, and celebrated all over Spain

Marmitako: Marmita translates as

'pot' or 'casserole' in Basque, while the suffix ko is the genitive case, so that marmitako literally means 'from the pot'. Of course, just about everything in Basque cooking comes 'from the pot', but only this venerable dish goes by that name.

DESSERT After a brief pause to catch your breath and clear the

table, dinner continues with dessert or postre. At Christmas time that means plates of delicious:.

Turrón, Spanish almond candy.

Polvorones or almond cookies

Mantecados or Spanish crumble cakes.

Sangria Drinks

Empanadas A meat pie with a soft, flaky

crust that is served throughout Spain.

Spanish Potato Omelet

Spanish Daily Meal

Breakfast (EL DESANUYO)• Before 10am. People usually eat breakfast at a cofee shop rather

than home.• To start off the day with alittle something in their stomach,

toast, croissant, or "pan tomaca" - a piece of toast with an oil and tomato spread- are typical picks.

• On weekends or holiday, churros- slightly crispy fried dough-dunked in a mug of thick hot chocolate or topped with a sugar is a spanish specialty.

“Pan Tumaca & Churros”

Ater Snack (LA MIRIENDA)

Common Mirienda choices include a small sandwhich, a piece of fruit, or even a nice hot beverages.

La Comida – Lunch Between 2:00 pm & 4:00 pm

While dinner is the main meal in most cultures, "la Comida" typically holds the title in Spain.

Stores and bussiness do close down and many people go home to eat the mid-day meal with their families.

Dinner (LA CENA) Typically dosen't start until

9:00pm &10:))pm in the evening.

During Summer times or weekends, dinner tome is pushed even later-in fact, don't be surpriced if you see people sitting down for la cena as late as midnight.

Traditionally quiet a bit lighter than it's mid-day counterpart, often consisting of something as light as salad or sndwhich.

FRENCH FOOD

The finest in the world? French cooking has, over the years, become the norm to

which we compare other cuisines.

This is partly

because France's

famous culinary

schools have made

cooking a highly

respected profession.

Haute Cuisine French food is regarded as the

finest in the world. The Frenchare world famous for their haute cuisine – the type of cooking done in restaurants and hotels.

It is rarely practised in daily life, mainly because of the cost of the fine ingredients and the time it takes to prepare the dishes properly.

For this reason, French home cooking tends to be simpler, but can be just as delicious.

Nouvelle Cuisine This style of cooking

began in the 1970s.

It is a more health

conscious style of cooking

with less fat and calories.

Vegetables are served nearly raw.

Meat, fish, and poultry are often broiled or poached.

Provence –Southeast France• Rich Agricultural area

Olive trees

Pasta Tuna salad with Aioli Sauce (made from olive oil and garlic )

Bouillabaiss seafood stew

Ratatouille

• In Eastern Franceis the only French region to have borders with three other countries: Belgium Luxembourg, and Germany

Lorraine

Quiche Lorraine - is

another French recipe popular outside France and named after the Lorraine region in Eastern France

Sausages and hams are eaten – part of the

German influence

LORRAINE FOODs

FRUIT and TARTS are popular in Lorraine

Brittany• Brittany has poor agricultural

land so much of the local food comes from the sea. Dishes made from shellfish such as prawns and mussels.

• They are also known for their Crepes.

Baked GoodsCroissants – flaky, buttery

yeast rolls.

Brioche – yeast roll that contains

egg

Napoleons – puff pastry separated

in layers by creamy filling.

French SaucesROUX – flour and butter

VELOUTE SAUCE –chicken , fish or

veal stock added to roux.

BECHAMEL – milk is added to a roux

HOLLANDAISE – contains egg yolks, lemon juice and butter

VINAIGRETTES – combining wine, vinegar, oil and seasonings

French Cooking is the ultimate in"herby" cooking (as opposed to spicy). From sultry bay leaves to aromatic lavender, herbs further define French cuisine. The list is endless—basil, tarragon, rosemary, fennel, chives, savory, oregano, chervil, thyme, sage, parsley, marjoram, fines herbs, etc.

Basil Taragon Savory Fennel

Chervil Chives Savory Parsley

Le petit Dejeuner ( Breakfast ) This is usually a light meal – roll and café au lait

Le Dejeuner – ( midday meal ) Traditionally the

largest meal of the day consisting of an hors d’ oeuvres, soup and main dish, vegetable, salad and main dish. The salad is usually served after the main course.

The evening meal is light and usually served after 8:00 since business hours are later in France than in the United States.