The size of Italy is roughly the same size as the state of Arizona in the U.S.
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Transcript of The size of Italy is roughly the same size as the state of Arizona in the U.S.
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Italian Food History (part 2)
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The size of Italy is roughly the same size as the state of Arizona in the U.S
Geographical size
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Points toward the island of Sicily which is the home of the mafia
Toe of Italy
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Northern Italy Southern Italy
-Fertile soil, flat land -Mountainous land
-industrialized/prosperous -poorer
-Flat land makes it ideal for raising cattle
-land can’t support cattle
-Butter used as fat -Olives used for olive oil
-Northern cooking is lighter and more varied.
--Stronger cooking, with use of garlic, basil, olives, and tomatoes
-pasta is flat; made with eggs -Pasta is tubular for, made without eggs
North vs. South
Both regions INSIST upon the use of fresh ingredients for cooking.
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Breakfast: tea with bread The main meal (dinner) is eaten at 1 o’clock
Consists of multiple courses.
Green salad eaten AFTER main dish
Desserts are infrequent
Continental Eating
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Antipasto, also known as the appetizer is first. (includes pasta, soup, or rice)
Fish or meat served with veggies, Salad Cheese and fruit.
Dinner Courses
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Rich bread, made with eggs, fruit, and butter
typically made at Christmas
Italian Dishes: Panettone
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Ice crystal sherbet.
Italian Dishes: Granita
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Italian style of ice cream
Italian Dishes: Gelato
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Strong black coffee, made by forcing steam through ground coffee beans.
Italian Dishes: Espresso
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An omelet, unfolded, cooked on both sides. Vegetables are blended into the egg mixture, such as spinach, cheese chard, or artichokes.
Italian Dishes: Frittata
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Debus, Laura, Robert H Zedlitz, and Carol M. Zedlitz. Exploring International Foods Travel China, Italy and Mexico. Cincinnati: South-Western Publishing Co. 1986. Print
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