"casseroles" - 1 õppematerjal

ITALY NATIONAL KITCHEN

Middle Ages With culinary traditions from Rome and Athens, a cuisine developed in Sicily that some consider the first real Italian cuisine. Muslims invaded Sicily in the 9th century. The Arabs introduced spinach, almonds, rice and perhaps spaghetti. During the 12th century, a Norman king surveyed Sicily and saw people making long strings made from flour and water called atriya, which eventually became trii, a term still used for spaghetti in southern Italy. Normans also introduced casseroles, salt cod (baccalà) and stockfish which remain popular. 4  Early modern era The courts of Florence, Rome, Venice and Ferrara were central to the cuisine. Christoforo Messisbugo, steward to Ippolito d'Este, published Banchetti Composizioni di Vivande in 1549. Messisbugo gives recipes for pies and tarts (containing 124 recipes with various fillings). The work