History of Italian FoodHistory of Italian Food

The more you know the The more you know the better you will understand better you will understand the influence food had on the influence food had on

the culture.the culture.

3000 Years Ago3000 Years Ago

These people settled in different regions of Italy.These people settled in different regions of Italy. 1. The Etruscans-from Med. Settled in North Central 1. The Etruscans-from Med. Settled in North Central

Italy.Italy. 2. Greeks- knew of pasta and brought it to Southern 2. Greeks- knew of pasta and brought it to Southern

Italy, well known for lasagna to Sicily.Italy, well known for lasagna to Sicily. 3. Romans-some minor influence in the south with 3. Romans-some minor influence in the south with

pursuit of salt that they obtained from the sea water.pursuit of salt that they obtained from the sea water. A. Polenta- a cornmeal-dietary table through the A. Polenta- a cornmeal-dietary table through the

expansion of trade routes, these people brought expansion of trade routes, these people brought ingredients and ways of cooking to Italy.ingredients and ways of cooking to Italy.

Italian Renaissance:Italian Renaissance: Between 1300 A.D. and 1600 A.D.Between 1300 A.D. and 1600 A.D. 1. Culture was highly sophisticated1. Culture was highly sophisticated 2. Cooking advanced to an art2. Cooking advanced to an art 3. Upper-class fed the desire for fine cooking by giving 3. Upper-class fed the desire for fine cooking by giving

elaborate dinner parties that employed architects. Meat elaborate dinner parties that employed architects. Meat was cooked and molded back to the animal that it came was cooked and molded back to the animal that it came from. Birds were roasted with feet and head and then the from. Birds were roasted with feet and head and then the feathers were replaced.feathers were replaced.

4. Table manners increased in importance-eating with a 4. Table manners increased in importance-eating with a fork, leaving the weapons at the door fork, leaving the weapons at the door

Other Influences and Results of Other Influences and Results of ExplorationExploration

Americas- they brought back potatoes, Americas- they brought back potatoes, peppers, kidney beans, turkey, and cherry peppers, kidney beans, turkey, and cherry tomatoes. It took 200 years to get large tomatoes. It took 200 years to get large tomatoes and incorporate it as a base of tomatoes and incorporate it as a base of southern Italian cooking.southern Italian cooking.

Geographical Make-UpGeographical Make-Up

1. Peninsula-116,000 square miles-size of 1. Peninsula-116,000 square miles-size of Arizona.Arizona.

2. Mountain range runs through the center-2. Mountain range runs through the center-makes travel difficult and isolates some areas so makes travel difficult and isolates some areas so people only eat what is grown locally.people only eat what is grown locally.

3.Sea food eaten around coastline.3.Sea food eaten around coastline. 4. Wild game eaten in mountains4. Wild game eaten in mountains 5.Distinct differences between north and south 5.Distinct differences between north and south

due to differences in soil and layout.due to differences in soil and layout.

Northern ItalyNorthern Italy

1. Light, subtle cooking1. Light, subtle cooking 2. Wide variety2. Wide variety 3.Herbs: rosemary, sage, things are 3.Herbs: rosemary, sage, things are

seasoned lightlyseasoned lightly 4.Flat pasta made with eggs (noodles)4.Flat pasta made with eggs (noodles) 5.Fresh ingredients5.Fresh ingredients 6. Simple cooking that maintains quality of 6. Simple cooking that maintains quality of

ingredients: color, taste, shapeingredients: color, taste, shape

Southern ItalySouthern Italy

1. Strong, robust flavors1. Strong, robust flavors 2. Garlic, oregano, basil, olives (grown, 2. Garlic, oregano, basil, olives (grown,

used oil). Tomatoesused oil). Tomatoes 3. Seasoned heavily3. Seasoned heavily 4. Usually tubes made without egg-4. Usually tubes made without egg-

macaronimacaroni 5.Fresh ingredients 5.Fresh ingredients 6. Also simple preparation to maintain the 6. Also simple preparation to maintain the

taste of quality ingredientstaste of quality ingredients

After WWIAfter WWI

1. Pasta dishes and heavy sauces came 1. Pasta dishes and heavy sauces came to the U.S.to the U.S.

2. Americans liked it because: low cost, 2. Americans liked it because: low cost, good nutrition, pleasing taste, and easy good nutrition, pleasing taste, and easy preparation.preparation.

Meal PatternsMeal Patterns

1. “Continental” style breakfast, coffee, 1. “Continental” style breakfast, coffee, bread, and jam.bread, and jam.

2. Main meal- 1:00 p.m.- children home 2. Main meal- 1:00 p.m.- children home from school, adults home from work- multi from school, adults home from work- multi coursescourses

3. Light evening meal- one dish usually 3. Light evening meal- one dish usually

Meal CoursesMeal Courses

Special occasion meals:Special occasion meals: 1. Anti-pasto (appetizer)1. Anti-pasto (appetizer) 2. Pasta 2. Pasta 3. (separate) soup or rice3. (separate) soup or rice 4.Fish or meat served with veggies4.Fish or meat served with veggies 5. Salad5. Salad 6. fruit and/or nuts6. fruit and/or nuts