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    8-Italian Cuisine

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    aira mikaela ruazol
    The document provides an overview of Italian cuisine, including its regional variations. Some key points: - Italian cuisine emphasizes fresh, high-quality ingredients and subtle flavors. It varies significantly by region. - The north uses more butter, rice, and cheese, while the south favors olive oil, pasta, tomatoes, and chili. Central Italy is known for its olive oils, cheeses, and cured meats. - Iconic ingredients include olive oil, tomatoes, pasta, Parmesan, and prosciutto. Famous dishes include pizza, pasta carbonara, risotto alla milanese, and tiramisu. - Dining etiquette is continental style. Meals typically consist of antip

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    © All Rights Reserved
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    8-Italian Cuisine

    Uploaded by

    aira mikaela ruazol
    24 views54 pages
    The document provides an overview of Italian cuisine, including its regional variations. Some key points: - Italian cuisine emphasizes fresh, high-quality ingredients and subtle flavors. It varies significantly by region. - The north uses more butter, rice, and cheese, while the south favors olive oil, pasta, tomatoes, and chili. Central Italy is known for its olive oils, cheeses, and cured meats. - Iconic ingredients include olive oil, tomatoes, pasta, Parmesan, and prosciutto. Famous dishes include pizza, pasta carbonara, risotto alla milanese, and tiramisu. - Dining etiquette is continental style. Meals typically consist of antip

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    8-ITALIAN CUISINE

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    The document provides an overview of Italian cuisine, including its regional variations. Some key points: - Italian cuisine emphasizes fresh, high-quality ingredients and subtle flavors. It varies significantly by region. - The north uses more butter, rice, and cheese, while the south favors olive oil, pasta, tomatoes, and chili. Central Italy is known for its olive oils, cheeses, and cured meats. - Iconic ingredients include olive oil, tomatoes, pasta, Parmesan, and prosciutto. Famous dishes include pizza, pasta carbonara, risotto alla milanese, and tiramisu. - Dining etiquette is continental style. Meals typically consist of antip

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    24 views54 pages

    8-Italian Cuisine

    Uploaded by

    aira mikaela ruazol
    The document provides an overview of Italian cuisine, including its regional variations. Some key points: - Italian cuisine emphasizes fresh, high-quality ingredients and subtle flavors. It varies significantly by region. - The north uses more butter, rice, and cheese, while the south favors olive oil, pasta, tomatoes, and chili. Central Italy is known for its olive oils, cheeses, and cured meats. - Iconic ingredients include olive oil, tomatoes, pasta, Parmesan, and prosciutto. Famous dishes include pizza, pasta carbonara, risotto alla milanese, and tiramisu. - Dining etiquette is continental style. Meals typically consist of antip

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    You are on page 1of 54

    JOSE RIZAL UNIVERSITY

    COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

    MODULE 8 / WEEK 7

    ITALIAN CUISINE
    Chef Mae Montalban
    ITALIAN CUISINE

    • Known for its appreciation


    and love for the simplicity
    and subtlety in food.
    • After the fall of the Roman
    Empire, each region and city
    began to develop its own
    cooking style and methods.
    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022
    ITALIAN CUISINE

    • The Italians are very


    particular when it comes
    to their food and really
    love to celebrate the flavor,
    texture and color of each
    ingredient.

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    OVERVIEW
    • Products are usually
    prepared in such a
    manner as to preserve
    their ingredients' natural
    qualities, appearance, and
    taste
    • Relies on fresh ingredients
    cooked on the spot
    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022
    OVERVIEW

    • Reflects the strong regional


    traditions
    • Combines the health benefits
    of the Mediterranean diet with
    a wide choice of seasonal
    ingredients and regional flavors

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    PEOPLE & CULTURE
    • Italians are family oriented,
    firmly grounded on
    traditions especially ones
    involving the whole family

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    PEOPLE & CULTURE
    North: butter, polenta,
    risotto, noodles

    Central: lard, fresh pasta

    South: olive oil, dry pasta,


    chili, tomatoes
    REGIONAL CUISINE
    NORTHERN ITALY
    • less use of olive oil,
    pasta and tomato
    sauce and more use of
    butter, rice, corn and
    chesses
    • often reflect the
    people's pride in their
    unspoiled countryside
    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022
    NORTHERN ITALY
    • Cuisine is dynamic, a blend
    of mountain specialties, and
    with strong garlic flavors
    • A richer cuisine and refined
    with French influences
    • Produce Italy’s greatest
    wines

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    NORTHERN ITALY
    • VENETTO – known for risotto
    and polenta
    • LOMBARDY – butter and cream
    are widely used
    • LIGURIA – pesto sauce originated
    in this region particularly in Genoa

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    NORTHERN ITALY

    • EMILIA-ROMAGNA –
    birthplace of the most delectable
    vinegar: ACETO BALSAMICO and
    the most popular hard cheese:
    PARMIGIANO REGGIANO
    • PIEDMONT – home of porcini
    mushrooms and white truffles

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    CENTRAL ITALY

    • Velvety smooth olive oils,


    world-famous cheeses,
    savory cured meats and
    rich tomato sauces
    • Beef dishes can be found
    more often

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    CENTRAL ITALY

    • TUSCANY – White truffles


    from San Miniato are a specialty
    that appear in October and
    November

    • UMBRIA – responsible for the


    production of much of the
    dried pasta consumed
    throughout Italy
    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022
    SOUTHERN ITALY
    • Rich and spicy tomato
    sauces and the almost
    exclusive use of olive oil in
    cooking
    • Home to citrus fruits, fields
    of durum wheat for pasta,
    olive groves and vineyards

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    SOUTHERN ITALY

    • SICILY – has Spanish, Greek and


    Arab influences with pasta as an
    everyday staple

    • CAMPANIA – birthplace of the


    modern pizza (NAPLES: 1st pizzeria
    in Italy); Mozzarella di Bufala - most
    famous cheese in Campania

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS
    DISHES
    &
    SPECIAL
    INGREDIENTS
    THE ITALIAN CUPBOARD:
    • OLIVE OIL • FRESH BASIL
    • TOMATOES (Canned) • ANCHOVIES
    • PASTA • PARMESAN
    • RICE • PORCINI MUSHROOMS
    • CANNELINI BEANS • ONIONS & GARLIC
    • BREAD CRUMBS • PEPERONCINI
    • OLIVES • FLOUR (00)
    • CAPERS • HONEY
    • BALSAMIC VINEGAR • MOZZARELLA
    • HERBS & SEASONINGS • WINE
    SPECIAL INGREDIENTS:

    • PARMIGIANO-REGGIANO – “king of all cheeses”


    • PROSCIUTTO DI PARMA – dry cured ham
    • ACETO BALSAMICO DI MODENA – sweet vinegar of
    Moderna

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    SPECIAL INGREDIENTS:

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    SPECIAL INGREDIENTS:

    • LIMONCELLO – lemon liqueur


    • MOZZARELLA DI BUFALA CAMPANIA – made from local
    water buffalos’ milk
    • PESTO – sauce made out of basil, olive oil, and pine nuts

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2021


    SPECIAL INGREDIENTS:

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    SPECIAL INGREDIENTS:

    • GUANCIALE – unsmoked bacon prepared with pig’s jowl


    or cheeks
    • MASCARPONE – soft Italian acid-set cream cheese
    • FOCACCIA – flat oven-baked Italian bread most often
    used as a pizza dough

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    SPECIAL INGREDIENTS:

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    • RISOTTO ALLA MILANESE


    - creamy dish of Arborio
    rice with saffron and
    cheese

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    • FONDUTA – popular
    dish; melted cheese dip
    of milk, eggs, and white
    truffles

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    • OSSO BUCCO – veal


    shanks with the bone
    marrow intact braised
    with rosemary and
    sage

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    • ROMAN PASTA SPECIALTIES:


    • SPAGHETTI ALLA
    CARBONARA – creamy
    egg and cheese sauce
    • GNOCCHI ALLA ROMANA

    – gnocchi made with milk


    and semolina flour
    FAMOUS DISHES:

    • BRUSCHETTA – toast
    rubbed with garlic, olive
    oil, salt, and chopped
    tomatoes on top

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    • BISTECCA ALLA
    FIORENTINA – veal steak
    grilled over a wood fire
    and seasoned with salt,
    pepper, and olive oil

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    • SALTIMBOCCA – veal
    fillet rolled in ham and
    flavored and served
    with Marsala

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    •PORCHETTA – savory,
    fatty and moist boneless
    roast pork

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    •RAVIOLI – stuffed pasta

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    •PIZZA NAPOLITANA –
    known as Naples-style
    pizza made with San
    Marzano tomatoes and
    Mozzarella di Bufala
    Campania

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    • TIRAMISU – a coffee
    flavored layered dessert

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    • PANNA COTTA – a
    pudding like dessert
    made with cream and
    gelatin

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    FAMOUS DISHES:

    • GELATO – soft and


    creamy, Italian version
    of the ice cream

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    DINING ETIQUETTE:

    • Italians eat only two main


    meals a day
    • Remain standing until invited
    to sit down
    • Follow the lead of the hostess
    • It is acceptable to leave a
    small amount of food on your
    plate.
    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022
    DINING ETIQUETTE:

    • Table manners are continental,


    the fork is held in the left hand
    and the knife in the right while
    eating.
    • If you do not want more wine,
    leave your wineglass nearly full
    • Punctuality is not mandatory.
    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022
    MEAL STRUCTURE:
    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
    Dolce – "dessert", such as cakes and cookies.
    The meal is ended with fresh fruits and a demitasse
    of espresso (Caffe)
    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022
    MEAL STRUCTURE:
    Antipasto

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    MEAL STRUCTURE:
    Primo

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    MEAL STRUCTURE:
    Secondo

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    MEAL STRUCTURE:
    Dolce

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    MEAL STRUCTURE:
    Caffe

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    Types of Food Establishments:

    • Ristorante – often
    offers upscale cuisine
    and printed menus

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    Types of Food Establishments:

    • Bar/Caffe – serve
    coffee, soft drinks, juice
    and alcohol

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    Types of Food Establishments:

    • Pizzeria – a shop or
    restaurant that
    primarily makes and
    sells pizzas

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    Types of Food Establishments:

    • Trattoria – often family


    run with inexpensive
    prices and an informal
    atmosphere

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    SUMMARY:
    • The pride that Italians have in
    their locally grown produce,
    regional specialties, and
    exceptional wine
    • Staples are pasta, bread,
    polenta, and rice (risotto)

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    SUMMARY:

    • Simple principle: food


    is best when it's
    cooked fresh and in
    season

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    SUMMARY:

    • Regional cooking became


    alive with artisan skills
    • Keen on bread baking,
    cheese making, cured
    meats, oils, and pastas

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    SUMMARY:
    • SLOW FOOD MOVEMENT -
    champions the cause of
    regional food and tradition
    • Eating and drinking is a
    national past time

    COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT 2022


    JOSE RIZAL UNIVERSITY
    COLLEGE OF HOSPITALITY AND TOURISM
    MANAGEMENT

    QUESTIONS?

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