Cuisine of Italy Geographical Location – - PowerPoint Presentation

Slide1

Cuisine of ItalySlide2

Geographical Location – Southern Europe

between 36

o

and 46

o latitude

Extends into the center of the

Mediterranean SeaSlide3
Slide4

Latitude Comparisons

Naples – NYC

Rome – Chicago

Florence – Toronto

Venice - Montreal Slide5

Climate

Temperate summers

70s – 80s

“Mediterranean” climate

long growing seasonSlide6

Agriculture

Italy’s climate

is well suited for growing

fruits and vegetables.

grains, citrus, apples, grapes, soybeans,

tomatoes, artichokes, peas

&

beans,

onions, garlic, sugar beets,

&

more Slide7

Winter temperatures vary according to altitude

Italian Alps on northern border

Apennine Mountain RangeSlide8

Regional Cuisine - North

Fertile lands

Denser

population

Wealthy

economy Slide9

Northwest

Rice

Wine

Herbs

Fish (seasoned)NortheastRice Fish (plain)North Central

Richest diet

Dairy

–

butter, cheeses

Ham & sausages

Wheat (pasta)

risotto

Prosciutto

Slide10

Regional Cuisine - South

Drier & hotter

Less people

Poorer peopleSlide11

Naples (southern Italy)Pizza

Vegetables - olives

PolentaSlide12

Historical Influences – 1st Greeks

Greek Empire

predates the

Roman Empire

poor Greek immigrants brought traditional “flat bread” wealthy Roman emperors hired Greek chefs to prepare elaborate feasts

http://laughingsquid.com/the-history-of-pizzaSlide13

Historical Influences – Roman EmpireRoman Empire spreads Italy’s influence spread

Armies need preserved food

Cooking declines after the fall

Renaissance – Rebirth of cooking A time of abundance & affluence through merchandizing, trade, & solid banking.Slide14

Historical Influences – Invasions

People groups were isolated in mountain valleys & easily conquerable.

Spain, Austria, & France each

occupied

Italy.

Some of their food customs remained, accounting for some regional differences.Slide15

Historical Influences - WWIIAmerican GIs return from Italy with newly acquired food preferences.Slide16

Food PatternsDishes require few ingredients

Ingredients vary seasonally

Shop daily

freshest most flavorful colorfulOutdoor markets

Near piazza or

cathedral in center

of town

Slide17

MEAL PATTERNS - Breakfast

NOT THISSlide18

Pasticceria – mid morning and mid afternoon

Not after mealsSlide19

MEAL PATTERNS - Dinner AntipastoPasta

Meat course with side vegetable

Fruit – cut in pieces

Espresso or cappuccino

Always bread, no butterSlide20
Slide21

MEAL PATTERNS - Supper Much smaller meal8pm to 10pmSoup

Salad

Fruit or sweetSlide22

Holidays and FestivalsReligious holidaysPatron saint days

(each village has their own)

Colomba

PasqualeSlide23

Traditional Christmas Eve Supper – Feast of Seven FishesChristmas EveSlide24

Natales - Christmas

12 Kinds of cookies baked

during Advent

to be served from Dec 24

th to Jan 6thSlide25

Elaborate sweets for special occasions

Panettone

- Milan

Ricotta Cheese Pie - Rome

Macaroons – Southern ItalySlide26

SAGRE – Harvest CelebrationsNorthern Italy Chestnut HarvestOlive Harvest

Liguria – Basil Harvest

(pesto is featured ingredient)Slide27

Gelato VendorsSlide28
Slide29
Slide30
Slide31
Slide32

PIZZA SAUCE1 tbsp. oil

1

tbsp

butter

¼ c chopped onion¼ c chopped celery1 clove garlic4 oz

tomato sauce

2

oz

tomato paste

1 tbsp. grated parmesan

½ tsp dried basil

½ tsp dried oregano

1 tsp Italian seasoning

¼ tsp salt

¼ tsp sugar

1/8 tsp pepper

1 small bay leaf

½ tsp fennel seedsSlide33

Pasta SauceIngredients:

2 cups tomatoes with juices

3 oz. tomato paste

2 oz. water

1 tbsp. parsley1 tsp dried oregano1 tsp salt

¼ tsp. ground black pepper

1 tablespoon olive oil

½ onion, chopped

1 clove garlic, minced

1 tbsp. white cooking wine

Instructions:

In

stock pot

, preheat oil over medium high heat.

Sauté the onions for 3 minutes.

Add garlic and sauté an additional 1-2 minute

Add tomatoes, tomato paste, and water to pot.

Add seasonings and cooking wine.

Using

stick blender

, puree until smooth.

(Make sure there are no chunks of vegetables)

Be careful of the stick blender’s cord & the hot stove

Bring to a boil over medium heat, reduce to low.

Simmer uncovered until thickened, about 20 min.Slide34

Chicken ParmesanWHY

beat the chicken?

WHY

bread the chicken?

https://www.youtube.com/watch?v=5cwg5mURihISlide35

Eggplant ParmesanSlide36

PASTA DOUGH1 1/3 cup all-purpose flour1 egg, 2 egg yolks1 tbsp. water -

1/8 tsp salt

Mix together with

dough hook

on the stand mixer until thoroughly moistened. Knead until very smooth and very elastic – about 15 minutes.Dough should maintain its shape when you stop kneading.Slide37

RAVIOLI FILLING¼ pound frozen spinach – squeezed dry1/3 cup ricotta cheese

1/3 cup parmesan

1 tbsp. egg white

1/8 tsp salt

Pinch of nutmegPinch of pepperSlide38

FORMING PASTA SHEETS

DIVIDE dough into 4 pieces. Rewrap 3.

Flatten 1 piece. Send it through machine at widest setting. Fold over and do again. And a few times more.

3. Reduce settings one notch at a time to attain thinnest dough sheet.

*Flour dough sparingly

*Rectangle should fit ravioli form

https://www.youtube.com/watch?v=g2szvLmEAf4

at 30 secondsSlide39

Steps to Shape Raviolis

Flour ravioli form

Lay 1 thin sheet of dough on form

Press floured well maker onto dough

Fill wells with 1 tsp (approx.) of filling

Paint all edges with egg white

Place 2

nd

sheet of thin dough on top

Roll with rolling pin to seal and cut

Turn upside down to release

cutest raviolis ever

Place

on lined

cookie sheet and labelSlide40