ITALIAN CUISINE

MEMETOV ADIL

Student of 32-T
Group

Simferopol - 2012
 Italian cuisine has developed over the centuries. Although the country
known as Italy did not unite until the 19th century, the cuisine can claim
traceable roots as far back as the 4th century BCE. Through the
centuries, neighboring regions, conquerors, high-profile chefs, political
upheaval and the discovery of the New World have influenced one of the
premiere cuisines in the world.

L'arte di Ben Cucinare published

by Bartolomeo Stefani in 1662.

Apicius', De re coquinaria, 1709 edition Bartolomeo Scappi personal

chef to Pope Pius V. Cucina Borghese published
by Chef Giovanni Vialardi
In 1570, Bartolomeo Scappi, personal chef to Pope Pius V, wrote his Opera in five volumes, giving a in 19th century.
comprehensive view of Italian cooking of that period. It contains over 1,000 recipes, with information on
banquets including displays and menus as well as illustrations of kitchen and table utensils.

In 1662, Bartolomeo Stefani, chef to the Duchy of Mantua, published L'Arte di Ben Cucinare. He was the first to offer a
section on vitto ordinario ("ordinary food"). The book described a banquet given by Duke Charles for Queen Christina
of Sweden, with details of the food and table settings for each guest, including a knife, fork, spoon, glass, a plate (instead
of the bowls more often used) and a napkin.

In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel, wrote A Treatise of Modern Cookery and Patisserie with recipes "suitable
for a modest household." Many of his recipes are for regional dishes from Turin including twelve for potatoes such as Genoese Cappon Magro.
 Pesto, a Ligurian sauce made out of basil,
olive oil and nuts, and which is eaten The tomato, perhaps the
with pasta. most stereotypical
Olive oil, an indispensable food ingredient found in Italian
ingredient in much of Italy. cuisine.
Italian cuisine has developed through centuries of social and political
changes, with roots as far back as the 4th century BCE. Italian cuisine
in itself takes heavy influences, including Etruscan, ancient Greek,
ancient Roman, Byzantine, Jewish. Significant changes occurred with
the discovery of the New World with the introduction of items such as
potatoes, tomatoes, bell peppers and maize, now central to the cuisine
but not introduced in quantity until the 18th century. Italian cuisine is
noted for its regional diversity, abundance of difference in taste, and
is known to be one of the most popular in the world, with influences
abroad.
 A range of different cakes,
pastries, meals, dishes and
sweets: common elements
of Sardinian cuisine.

Pasta with pesto sauce.

Tagliatelle with bolognese sauce.

Orecchiette with tomato sauce.

Spaghetti alla carbonara.

 Traditional Neapolitan pizza.

Originating in Neapolitan cuisine, pizza has become popular in many

different parts of the world.[47] Pizza is an oven-baked, flat, disc-
shaped bread typically topped with a tomato sauce, cheese (usually
mozzarella) and various toppings depending on the culture. Since the
original pizza, several other types of pizzas have evolved.
 Cassata, a cake containing different nuts, raisins,
ricotta, different liqueurs and candied fruits.

Cannoli, rich Sicilian pastries

A typical Italian breakfast, consisting

of cappuccino and brioche /
croissant.
Espresso
Tiramisu.
BON APPETIT!