Typical Italian cuisine and its characteristics

Italian cuisine is characterized not only by its typical ingredients and the way they are used in each meal, but also by the way dishes are served and the environment in which they are eaten. Italian cuisine is unique and very special, and when it is properly done, it can transport those who enjoy it to Florence, Sicily, Venice, Tuscany or any Italian town as if they were there. A typical Italian cuisine meal would start with an entree, followed by a first course, a secondo or main course accompanied by a side dish and bread, a desert or a fresh fruit and an espresso or coffee. Each one of these dishes and courses has its own characteristics, and in cases of special occasions there might be more than one main course. An Italian entree dish which would usually be of smaller size than the next ones. This dish could consist on pasta, meat or fish, and in the two last cases sometimes are cold dishes. Following the entree would be the first course which usually consists on soup or risotto, although there might be other variations as well such as pasta for example. After the first course, a typical Italian dinner would indicate a second or main course. A main course is usually based on meat, fish or vegetable, depending on which ingredients consisted the dishes served before. This main course is accompanied with a side dish which must be complementary to the ingredients of the main dish. For example, in case of a main dish based on meat, the side dish could consist on a small portion of vegetables. A typical Italian meal would be closed with a desert and a coffee. The desert would usually consist on a cake, pastries, fruits or a fruit salad. After this, an Italian cuisine mandatory element is a cup of espresso or coffee. It is also important to mention that an Italian meal would most of the times be accompanied with wine, chosen according to the kind of meal and the elements in which its preparation is based.

Italian Cuisine Characteristics

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Italy's rich culinary history has developed with a variety of influences including geography, topography, climate, and the skills of the home cooks working with available ingredients.

1. Northern Italian Cuisine

In north Italy, the climate can range from cool to very cold in winter. Signature dishes there reflect the richness of this dairy-producing, sometimes mountainous region: white truffles with eggs, risotto cooked with delicate broth, creamy polenta rich with butter, classic bean soup called paste e fagioli, and bollito misto, mixed boiled meats served with piquant green and warm red sauces. The cuisine tends to be lightly prepared and simple.

Southern Italian Cuisine

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Southern Italy is warm and rich with Mediterranean influences. The cuisine here is savory, vibrant, and full-flavored featuring dishes. Examples include seafood salad (insalata di mare), pizza and pizza-style sauces, pasta with red sauces, fresh tomatoes, basil, mozzarella flavored with olives, herbs and pesto.

Central Italian Cuisine

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In central Italy, the fruity olive oils of Tuscany and Umbria flavor elegant, yet rustic and simple food. T-bone steak, grilled and served with olive oil, pepper and lemon, white beans and garlic, hand-made pastas, Parma ham and proscuitto, and lasagna Bolognese predominate.

Cuisine from the Italian Islands

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The sea influences island cuisine, with squid with pasta, or fried as in calamari, sardines, pastas sauced with robust Sicilian garlic and tomato sauces, and veal chops with rosemary and garlic. Flavors are robust and lots of spice are the

Ingredients Used in Italian Cooking Tips

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Garlic removing odor

To remove the odor of garlic (or onion) from a wooden cutting board or spoon, rub the surface with lemon juice.

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Health Benefits of Olive Oil

Calories in a tablespoon of olive oil are about equal the amount in a tablespoon of other vegetable oils, but because of its rich taste, you will not use as much. The fats from olive oil are monounsaturated and polyunsaturated, which have been found to lower the amount of cholesterol in the blood which is much better than saturated fats, like butter or palm or coconut oils, which cause cholesterol levels to rise. A 10 year investigation carried out by the University of Minnesota into the relationship between heart disease and the fat in 7 national diets, revealed that Italians and Greeks who are heavy consumers of olive oil have one of the lowest rates of heart disease!

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Virgin Olive Oil

Virgin Olive Oil is made exactly like Extra Virgin, but their acidity, in terms of oleic acid is allowed to reach 1 %, 3%, and 4%. An oil with more than 4% is not suitable for consumption.

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Nutmeg - Noce moscata

Nutmeg is a pungent spice which should be used with discretion, grated straight onto the dish in which it is required. When grated it releases a delicious aroma and flavor. It can be used in both sweet and savory dishes, especially in ravioli and tortellini fillings and often flavors hot punches and other warming drinks. I always add a touch of nutmeg to my bolognese meat sauce!

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Anchovies (Alice, Acciugha) - Storing and Using

A jar of salted anchovies will keep almost indefinitely provided they remain covered by liquid and are always taken out with a clean spoon or fork. Canned and oiled anchovies last well if covered in oil.

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Anchovies (Alice, Acciugha) - Choosing canned or fresh

Fresh anchovies are excellent, with white flesh and good flavor, but are nothing like the taste of cured fish. Plain salted anchovies (acciughe sotto sale) are the best if you can find them. Salted anchovies should be soaked in water for about 30 minutes to remove some of their salt. With anchovies canned in oil, removing the salt is more difficult, so they should always be used with care unless the salty flavor is intended as a dominant part of the dish.

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Basil (Basilico)
Basil is a lovely aromatic herb with a spicy and aromatic scent. Many say that basil is the most important herb in Italian cooking, and I'd have to agree. In Italy basil leaves are best known in pesto, but is also used to flavor tomato sauces, salads and in minestrone and vegetable soups. Fresh basil, of course, is the best thing to use, and it is very easy to grow -dry basil has practically no flavor. If there are times when fresh basil is not available, do use dry basil (definitely Not for pesto, though) Use it in soups, salads and tomato sauces. Fresh

basil can also be stored by layering in a jar with olive oil.

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Pure Olive Oil

Oil that exceeds 4% oleic acid may be adjusted to edible levels by adding such solvents like trichloroethylene that reduces the acid, then it is blended with some virgin oil to improve its taste. It can then be called Olio d'Oliva or as most producers label it, Pure Olive Oil.

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Garlic (Aglio)- Crushing techniques

Garlic is a must in my kitchen and it should be in yours, too. It is an important ingredient in Italian cuisine, especially in sauces, roasts and, of course, pesto. To crush garlic, sprinkle salt on the peeled clove and crush with the broad side of a large knife; or without using salt, crush the garlic with the blunt top side of the knife; or put the garlic on a flat surface and pound lightly with the back of your fistthe clove should split slightly, making it quite easy to remove the skin. When sauting, be careful not to burn the garlic, as it will turn bitter.

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Extra Virgin Olive Oil

Extra virgin Olive Oil is obtained from olives that have been crushed solely by mechanical means and that have not been subjected to chemical treatment of any kindthe oil is simply

crushed from the fruit. It may contain no more than 1% oleic acid.

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Basil (Basilico) - snipping

Purists say that basil leaves should be torn apart in order to preserve the flavor, however I find snipping them with scissors when 4, 6, or 8 leaves are stacked together, doesn't destroy any of the flavor and is one of the easiest methods to use. Snip directly over the pasta or into the tomato sauce or onto fresh tomato slices etc.

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Anchovies (Alice, Acciugha)

The anchovy is a small sea fish found in warm waters. Quite often, lesser members of the herring family such as sprats and pilchards are labeled anchovies and, although they are well spiced, are not the real thing. Anchovies are used either fresh or preserved, sold in cans, boned and covered in oil, as a paste, or preserved in rock salt.

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Olive Oil - (Olio d'oliva)

Olive oil of the best quality makes you a better cook as soon as you start using it. It is a common and essential ingredient in Italian cooking, often used along with butter. Olive oil is what gives slow cooked vegetables, beans, mushrooms and many pasta recipes a sunny Italian flavor. It brings out garlic's sweet aroma, is an essential in pesto and great for

salads. Buy the best possible --extra virgin olive oil. It should be pale sea green color (and expensive). It actually works out to be more economical, since the richer the taste, the less you will need to flavor your dish.

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Olive Oil Buying Quality?

The quality of olive oil depends very much on the region it was produced in. The best olive oils come from the southern region of Apulia or the central regions of Latium, Umbria, and Tuscany. Unfortunately in Italy the law does not require that an olive oil packer use only the oil produced in his area. Therefore, the geographic name on a label may sometimes relate only to the address of the plant, not to the region of production. The contents of the bottle or can, although legitimately labeled extra virgin may be a lesser quality oil from elsewhere. Your best bet is to try different oils and let your taste buds tell you which flavor you prefer. When you find one or two that you really like, stay with them. A good olive oil should coat with flavor, not with grease.

Erbe, spezie, ingredimenti...

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Anchovy - alice, acciugha Arborio rice - Arborio Bacon - pancetta, guanciale Balsamic Vinegar - aceto balsamio Basil - basilico Bay Leaf - alloro Capers - caperi Chili Peppers - peperoncino Heavy Cream - panna Garlic - aglio Nutmeg - noce moscato Olive Oil - olio d'oliva Oregano - origano Parsley - prezzemelo Pine Nuts - pinoli Porcini Mushrooms - funghi porcini Prosciutto ham - prosciutto

y y y y y y

Rosemary - rosemarino Sage - salvia Thyme - timo Tomato - pomodoro Walnuts - noce Zucchini Blossoms - fiore di zucchini

Methods

Italian cooking methods and techniques have remained traditional with the use of pots and pans on stoves preferred. Microwaves are not popular because the food doesn't taste as good as when it is cooked with small gas or electric hobs. They also use different varieties of noodles like d'angelo and tortellini. I know this information because I have been studying Italian food for a while and I know many different cooking methods. Baking, grilling, frying, stewing and boiling. Read more: http://wiki.answers.com/Q/What_are_the_cooking_methods_in_Italy#ixzz1Ox1qFcZ4

The Italian Meat Dishes Menu

This second course Italian meat dishes menu is from the Palmieri Ristorante Pizzeria Lanternina 2 in Pratoranieri, Follonica.

SECONDI PIATTI di Carne Meat Main Courses

FETTINA DI VITELLO AI FERRI Grilled veal escalope COTOLETTA ALLA MILANESE Breaded Milanese veal chop BRACIOLA DI MAIALE DI FERRI Grilled pork cutlet SCALOPPINA AL VINO BIANCO Veal escalope in white wine FETTINA ALLA PIZZAIOLA Steak Pizzaiola-style (in tomatoe sauce with capers and olives) PETTO DI POLLO ALLA GRIGLIA CON PATATINE FRITTE Grilled chicken breast with French fries

The Italian Fish Dishes Menu

Similarly, this second course seafood menu is also from La Lanternina 2 Palmieri Restaurant.

SECONDI PIATTI di Pesce Fish Main Courses

FRITTURA DI CALAMARI E GAMBERI Fried squid & prawns FRITTURA DI PARANZA (Pesciolini di pescato) Fried mixed small fish (the fish are dipped in flour and deep-fried in very hot oil) FILETTO di CERNIA alla griglia Grilled fillet of Grouper FILETTO di CERNIA Oven-cooked fillet of Grouper in breadcrumbs with tomatoes PESCE BOLLITO (Spigola) Boiled Sea Bass PESCE ALLA GRIGLIA Baked or grilled Gilthead Seabream ORATA AL FORNO CON LE PATATE Oven-cooked Gilt-head Bream with potatoes SPIGOLA ALLISOLANA (AL FORNO CON PATATE E OLIVE ) European Seabass cooked in the oven with potatoes and olives GRIGLIATA MISTA DI PESCE (Gamberone, scampo, calamaro, seppia, filetto cernia) Mixed grilled fish (Prawn, scampi, squid, cuttlefish, fillet of Grouper) GRIGLIATA MISTA DI PESCE E VERDURE (Gamberone, scampo, calamaro, seppia, filetto di cernia, melanzane, zucchini) Mixed grilled fishand vegetables (Prawn, scampi, squid, cuttlefish, fillet of Grouper, aubergine, courgettes) GAMBERONI ALLA GRIGLIA Grilled prawns SALMONE (trancio) AL PEPE VERDE (CON PANNA)

Salmon in a cream and green pepper sauce COZZE ALLA MARINARA Mussels SOGLIOLA ALLA MUGNAIA (farina, vino e burro) Sole in a butter sauce CALAMARI E SEPPIE ALLA GRIGLIA Grilled squid and cuttlefish GUAZZETTO DI CALAMARI ALLA LIVORNESE (con pomodoro e peperoncino) Squid with tomatoes and chill

equi
a pasta pot (rather tall better if made of stainless steel), tall enough to accommodate 5 to 7 liters of water - a sauce pot or skillet (wide and relatively shallow, with lid) - a colander - wooden fork and spoon (the fork is for stirring the pasta, the spoon for the sauce) - a large bowl where to put the pasta and top it with sauce before serving - a cheese grater (there's a big difference between freshly grated "parmigiano" and cheese bought already grated) - an espresso coffee maker (best if "Moka Express" by Bialetti) 1. Caldero (Cauldron)

The word caldero means cauldron in English. A caldero is a cast iron cooking pot, similar to a Dutch oven, with a tight-fitting lid. They come in a variety of sizes. In Latin cooking, the caldero is used to cook rice, braise meat, and simmer stews and soups. It can even be used for frying. Acceptable substitutes are Dutch ovens or appropriate sized cooking pots with tight lids.

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2. Tostonera (Plantain Press)

A tostonera is a tool used to make tostones. It can vary in size and be made of wood, plastic or metal. There are two types of tostoneras. The first type is a plantain press used to flatten rounds for frying. It is flat on one side and has a round indentation on the other. The second type is used to stuff plantains. It has a ball on one side and hole on the other; when you press them together your tostone is shaped into a cup for filling. I have not found a substitute for the second type, but for flattening rounds you can use a meat mallet or bottom of a drinking mug. Vendor's Site 3. Piln (Mortar and Pestle) In Latin Caribbean Cooking, a mortar and pestle (piln) are used to crush, grind, and mash ingredients, herbs and seasoning. Mortar and pestles can be made of ceramic, metal, or wood. There is no good substitute for a mortar and pestle; the flavor just won t be the same. However, if you do not have a mortar and pestle you can try using an electric coffee and spice grinder for dry ingredients or a food processor for wet ingredients.

4. Rice Cooker A rice cooker isn t really an essential piece of equipment, unless you haven t mastered cooking rice in a caldero, yet. If you feel the need to invest in a rice cooker, choose one that can be used for more than cooking plain rice. For example, some rice cookers can be used as steamers or to cook stews, soups, and chili.

5. Flan Mold Flan is the number one dessert in Latin Caribbean cooking and there are too many recipes to count. If you plan on making flan a regular dish in your repertoire, you might want to invest in a quality flan mold. They come in a variety of shapes, sizes and materials. A good substitute is a glass casserole or baking dish small enough to sit in a water bath inside a roasting pan.

6. Sandwich Press Cuban sandwiches are pressed, just like Italian Panini sandwiches. You can invest in a Panini press or a handheld grill press. For a substitute, you can use a cast iron skillet to press down the sandwich or a heavy brick wrapped in tinfoil.

7. Fryer Puerto Rico, Cuba and The Dominican Republic all have their versions of fried foods and snacks. An electric deep fryer is essential because you can control the temperature of the oil and many come with timers. If you feel comfortable using a frying pan, then by all means, use it. You can also substitute a caldero or Dutch oven for frying, but beginners should use them with a frying thermometer and timer for accuracy.