Italian Cuisine

Characteristics 1. Simple- colorful, lovely, interesting and

varied. 2. Fresh high quality ingredients. Shop daily 3. Many herbs and seasonings – dried and fresh 4. Fresh fruits and vegetables 5. Prepare on the top of the stove by

simmering/ frying. (fuel is expensive) or often use wood brick ovens

6. Invented the double boiler 7. Staple foods – pasta, rice and seafood 8. Large family meals

Italian Staple foods

Pasta – any pasta made from wheat flour, dried into various shapes.

Rice – risotto (cream based) Seafood- anchovies, sardines,

mackerel, tuna, squid, octopuses, shellfish, oysters, clams , mussels, shrimp, crayfish.

Nutrition

High in calories, cholesterol, fat and sodium.

Not a lot of meat Pasta and rice-

good source of cho – low in fat and calories

Preparation- concern over amount of frying – use a lot of cheeses, creams, butter , and sauces. * leads to weight

problems, heart disease.

High cholesterol

Italian Ingredients: Meats and Fish Meats : expensive

Italian sausage Lamb Salami Chicken Rabbit Veal Prosciutto – uncooked

unsmoked ham Pancetta – bacon

cured in salt

Fish/ shellfish: Anchovies Sardines Squid Octopus

Italian Ingredients: Vegetables and Rice Vegetables:

Eggplant Zucchini Mushrooms Olives

Rice: Risotto – raw rice

sautéed in butter and broth.

Italian Ingredients: Sauces and Eggs Sauces: all bases

are cream, tomato, or oil. Pesto Alfredo Red

Eggs: Frittata – baked egg

dish with pasta One dish meal Served in the

evenings

Italian Ingredients: Oil and Beans Oil:

Green Olive Extra Virgin▪ *green olives –

unripened, usually stuffed

Beans: Kidney beans: red

or white Black Pinto Chick peas =

protein

Italian Ingredients: Soups and Desserts Soups

Many varieties:▪ Broth base▪ Minestrone- big meal

soup.* most popular

Desserts: special occasions, very elaborate and high in calories Granita – Italian ice Tiramisu – lady

fingers, coffee flavor, whipped cream

Ice Cream: spumoni (green, red, white)

Biscotti: cookie

Italian Ingredients: Beverages Beverages:

flavored coffees are popular Mocha Cappuccino -

mornings Espresso Caffe Macchiato- espresso

top with steamed milk and foam

Italian Ingredients: Bread Bread: big eaters

of bread. At every meal. Usually heavy and dense. Whole wheat bread-

most common Focaccia – flat

bread with olive oil and seasonings.

Brushetta- used as appetizers- slice of bread with variety of toppings

Bread Sticks- both hard and soft.

Ciabatta

Italian ingredients: Bread More breads

Gnocchi- Italian dumpling. Potato, spinach, and cheese. Served as 1st course with sauce or in soups

Polenta – cornmeal porridge. Served at breakfast or evenings. Cooked by frying , baking, and boiling . Eaten with butter and cheese.

Pizza!

Flat bread with light sauce and cheese

Originated in Naples Pizza Margherita - invented in 1889,

create a pizza in honor of Queen Margherita – a pie swathed in the colors of the Italian

flag: red (tomato), green (basil), and white (mozzarella)

Shapes of Pasta

1. Long and Narrow

2. Flat noodle 3. Tubular shapes 4. Filled shapes 5. Specialty

shapes

Most pasta dishes are named for shape of pasta.

Pasta Facts Good source of

carbohydrates and fiber Low in calories, sodium,

fat and cholesterol B-vitamins and iron.

*enriched – stripped in processing and put back into product.

B- vitamins; thiamine, essential for good appetite, good digestion and steady nerves.

Riboflavin- important to growth and good vision.

Niacin- essential to the efficient use of protein in the body.

One gram of fat provides approx. 9 calories carbohydrates and provides only 4 calories. …?

How to Cook Pasta Bring water to a boil Add pasta slowly Check for doneness

by tasting (al dente) Drain – only rinse if

using in salads Pasta should double in

size Meat in sauce is

American Pasta does not swim

in sauce