ITALY NATIONAL KITCHEN (0)

ITALY NATIONAL KITCHEN
J
Sisukord
ITALY KITCHEN 3
Antiquity 4
Middle Ages 4
Early modern era 5
Some of the regional cuisines 6
Veneto 6
Lombardy 6
Meal structure 7
Recipe 8
Pasta alla Carbonara (eesti keeles) 9

ITALY KITCHEN

Spaghetti is traditional Italian cuisine
Italian Cuisine is traditional Italian food. It is often made up of the famous Italian foods such as pasta, pizza , cannoli and red or white wine . Italian cuisine often contains a lot of carbs and sometimes fats. Italian food also has a lot of vegetables and healthy fats, such as olives, broccoli, and lettuces. Italians are also famous for the different kinds of breads they make.
Ingredients and dishes vary by region . Many dishes that were once regional, however, have proliferated with variations across the country . Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws . Coffee , specifically espresso , has become important in Italian cuisine.
Essential Italian herbs and spices in the Essential Italian food in the kitchen:
kitchen:
* Garlic * Olive oil * Prosciutto ham
* Basil * Tomato * Rukola
* Onions * Anchovy
* Oregano * Capers
* Rosemary * Artichoke
* Parsley * Cauliflower
* Sage * Mushrooms
* Thyme * Olives

Antiquity

The first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th century BCE. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He said that flavors should not be masked by spices, herbs or other seasonings. He placed importance on simple preparation of fish . This style seemed to be forgotten during the 1st century CE when De re coquinaria was published with 470 recipes calling for heavy use of spices and herbs. The Romans employed Greek bakers to produce breads and imported cheeses from Sicily as the Sicilians had a reputation as the best cheese makers . The Romans reared goats for butchering, and grew artichokes and leeks .

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 .

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 emphasizes the use of Eastern spices and sugar .
Bartolomeo Scappi personal chef to Pope Pius V
Bartolomeo Scappi personal chef to Pope Pius V
In 1570, Bartolomeo Scappi, personal chef to Pope Pius V, wrote his Opera in five volumes, giving a comprehensive view of Italian cooking of that period. It contains over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils. This book differs from most books written for the royal courts in its preference for domestic animals and courtyard birds rather than game . Recipes include lesser cuts of meats such as tongue, head and shoulder . The third volume has recipes for fish in Lent. These fish recipes are simple, including poaching, broiling, grilling and frying after marination. Particular attention is given to seasons and places where fish should be caught. The final volume includes pies, tarts, fritters and a recipe for a sweet Neapolitan pizza (not the current savory version , as tomatoes had not been introduced to Italy. However, such items from the New World as corn (maize) and turkey are included .

Some of the regional cuisines

Each area has its own specialties, primarily at regional level, but also at provincial level. The differences can come from a bordering country (such as France or Austria), whether a region is close to the sea or the mountains , and economics . Italian cuisine is also seasonal with priority placed on the use of fresh produce.

Veneto

A dish of risotto
Venice and many surrounding parts of Veneto are known for risotto, a dish whose ingredients vary by location, with fish and seafood being added closer to the coast and pumpkin, asparagus, radicchio and frogs ' legs appearing further away from the Adriatic. In other parts of Veneto, polenta is the primary starch. Beans , Peas and other legumes are seen in these areas with pasta e fagioli (beans and pasta) and risi e bisi (rice and peas). Veneto features heavy dishes using exotic spices and sauces. Ingredients such as stockfish or simple marinated anchovies are found here as well. Less fish and more meat is eaten away from the coast. Sausages such as sopressata and garlic salami are common. High quality vegetables are prized, such as red radicchio from Treviso and asparagus from Bassano del Grappa . The most notable dish of Veneto is fegato alla Veneziana, thinly-sliced liver sauteed with onions. Squid and cuttlefish are common ingredients, as is squid ink, called nero di seppia.

Lombardy

Pizzoccheri
Rice is popular in Lombardy, often found in soups as well as risotto. Regional cheeses include robiola, crescenza, taleggio, gorgonzola and grana padano (the plains of central and southern Lombardy allow intensive cattle -raising). Butter and cream are used. Single pot dishes, which take less work to prepare, are popular. In Bergamo, Brescia, and Valtellina, polenta is common. In Mantua festivals feature tortelli di zucca ( ravioli with pumpkin filling ) accompanied by melted butter and followed by turkey stuffed with chicken or other stewed meats.

Meal structure

Traditionally, meals in Italy usually contain 3 or 4 courses. Meals are seen as a time to spend with family and friends instead of immediate sustenance; thus, daily meals can be longer than in other cultures. During holidays, family feasts can last for hours .
Today, the traditional Italian menu is kept mainly for special events (such as weddings) while an everyday menu includes only the first and second course , the side dish and coffee. A notable aspect of Italian meals is that the primo or first course, is usually a more filling dish such as risotto or pasta. Modern Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).
Aperitivo :
apéritif usually enjoyed as an appetizer before a large meal, may be Campari , Cinzano, Prosecco, Aperol, Spritz or Vermouth.
Antipasto :
literally "before (the) meal", hot or cold appetizers
Primo :
"first course", usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup .
Secondo :
"second course", the main dish, usually fish or meat. Traditionally veal , pork and chicken are most commonly used, at least in the North , though beef has become more popular since World War II and wild game is found, particularly in Tuscany. Fish are generally caught locally.
Contorno :
"side dish", may be a salad or cooked vegetables. A traditional menu features salad along with the main course.
Formaggio e frutta :
"cheese and fruits ", the first dessert . Local cheeses may be part of the Antipasto or Contorno as well.
Dolce :
"sweet", such as cakes and cookies
Caffè :
coffee
Digestivo :
"digestives", liquors/liqueurs (grappa, amaro, limoncello,sambuca, nocino, sometimes referred to as ammazzacaffè ("coffee killer ")
Note: On restaurant menus, these terms may be referred to as Primi, Secondi, Contorni, and Digestivi.

Recipe

Pasta alla Carbonara
Recipe serves one
60 to 80gm spaghetti freshly cooked al dente
1 tablespoon Extra virgin olive oil
30gm pancetta or guanciale
1 or 2 eggs
25 gm freshly grated Pecorino Romano and/or aged Italian Grana Cheese. (Grana Padano or Parmigiano Reggiano)
freshly ground black pepper

• Mix the beaten egg with grated cheese and ground black pepper
  
• Slice the pancetta 7 to 10 mm thick and cut in 2 cm rectangular bites
  
• Slowly fry the pancetta in the extra virgin olive oil in a non stick pan until crispy. If the pancetta has enough fat you will not need to add oil
  
• Add the spaghetti with some of the cooking water, do not fry the spaghetti but rather just let it absorb the flavour of the pancetta
  
• Simmer gently until the water is almost gone
  
• Remove the pan from the stove
  
• Add the egg, cheese and pepper mixture to the pasta and stir quickly making sure the egg does not overcook but remains creamy. It shouldn’t pass the 70-72 C? (158-162 F?) temperature, which is the point at which its coagulation starts
  
• Place in a hot pasta bowl
  
• Season with ground black pepper
  
• Serve immediately
  
• Offer more black pepper and more grated cheese at the table
  

Pasta alla Carbonara (eesti keeles)

1 ports
60 - 80g spagette, värskelt keedetud, al dente
1 tl Ekstra neitsioliiviõli
30g Pancetta või guanciale
1 või 2 muna
25 g värskelt riivitud Pecorino Romano ja / või vanuses Itaalia Grana juustud . (Grana Padano või Parmigiano Reggiano)
värskelt jahvatatud musta pipar
* Sega lahti löödud muna ning riivitud juust ja jahvatatud musta pipart .
* Slice Pancetta 7-10 mm paksune ja lõigata 2 cm ristküliku kujuliseks.
* Aeglaselt praadida Pancetta Neitsioliiviõlis. Kui Pancetta on piisavalt rasvane , siis pole vaja lisada õli.
* Lisa spagetide keetmiseks vett, spagette ei prae, vaid lihtsalt lasta neil taluda Pancetta maitse.
* Keedetakse tasasel tulel, kuni vesi on peaaegu kadunud.
* Eemalda pott pliidilt.
* Lisa muna, juust ja paprika pasta segule ja sega kiiresti, muna ei tohi üle küpseda kuid ta peab jääma kreemjaks. See ei tohi anda 70-72 C. Temperatuur, mis on koht, kus oma hüübimise algust
* Pane kuum pasta kaussi.
* Maitsesta jahvatatud musta pipraga.
* Serveeri kohe
* Pakkuda rohke musta pipraga ja riivitud juustuga lauas .