Italian cuisine

 Italian delicacies are Mediterranean delicacies consisting of ingredients, recipes, and cooking methods developed throughout the Italian peninsula due to the fact that antiquity, and then the whole world, unfold along with the waves of the Italian diaspora.

Significant changes occurred with the colonization of America and the appearance of potatoes, tomatoes, capers, corn, and sugar beet - the latter appeared in large quantities in the 18th century. Italian delicacies are considered local, especially between the north and south of Italy. It has an abundance of taste and is one of the most famous and copied in the world. It has inspired many cuisines around the world, mainly in the USA. Italian cuisine is usually characterized by its simplicity, many dishes contain only two to 4 basic elements. Italian chefs depend mainly on the quality of ingredients, not on problematic cooking ingredients and dishes vary depending on the location. Many dishes that were once nearby have spread with variations throughout the year.

History

Italian delicacies have evolved over the centuries. Although the country known as Italy did not unite until the nineteenth century, the cuisine can claim traceable roots as early as the 4th century BC. Food and subculture were very important at that time, as we can see from the cookbook (Apicius), which dates back to the first century BC. For centuries, neighboring areas, conquerors, chefs with an excessive profile, political upheavals, and the invention of the New World influenced its development. Italian delicacies began to take shape after the fall of the Roman Empire, while unusual cities began to separate and form their own traditions. Many exclusive types of bread and pasta were made, and there were various cooking strategies and methods.

Then the United States breaks up for a long time and is stimulated at the expense of neighboring countries, including Spain, France, and Central Europe. This, as well as trade or location on the Silk Road with its routes to Asia, inspired neighbors to develop unique dishes. Due to climatic conditions and extreme proximity to the ocean, various basic foods and spices had to be available in different regions. Regional delicacies are presented with the help of some of Italy's main cities. For example, Milan (northern Italy) is considered risotto, Trieste (northeastern Italy) is considered multicultural cuisine, Bologna (central USA) is known for its tortellini, and Naples (south) is well known for its pizza. A suitable example is a famous spaghetti, which they are believed to have spread throughout Africa to Sicily and then to Naples.

Ingredients

Italian delicacies contain an extraordinary variety of different ingredients that are commonly used, starting with the climax, vegetables, sauces, meat, and so on. In northern Italy, fish (consisting of cod or baccalaureate), potatoes, rice, corn (corn), sausages, red meat, and exclusive cheeses are the most common ingredients. Pasta dishes using tomatoes are presented all over Italy. Italians like their ingredients to sparkle, be lightly seasoned and seasoned with spices.

In Northern Italy, although there are many types of stuffed pasta, polenta and risotto are equally famous, to say the least. Ligurian ingredients include many varieties of fish and seafood dishes. Basil (found in pesto), nuts, and olive oil are not unusual. In Emilia-Romagna, the usual elements are ham (prosciutto), sausage (cotechino), exclusive varieties of salami, cakes, grana, Parmigiano-Reggiano and tomatoes (Bolognese sauce or stew).

Olive oil is the most commonly used vegetable fat in Italian cooking and as a base for sauces regularly replaces the animal fat of butter or lard.

The traditional delicacies of Central Italy use ingredients consisting of tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany, pasta (in particular, pappardelle) is traditionally served with meat sauce (including meat for relaxation). In Southern Italy, tomatoes (sparkling or cooked in tomato sauce), peppers, olives, and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplant, zucchini, some types of fish (anchovies, sardines, and tuna), and capers are important components of nearby delicacies.

Italian delicacies are also widely known (and rightly seem to be) due to the use of numerous types of pasta. Pasta includes noodles of various lengths, widths, and shapes. Most types of pasta can be distinguished by the shapes they are named after - penne, macaroni, spaghetti, linguini, fusilli, lasagna, and many other types that are packed with various elements such as ravioli and tortellini.

The phrase "pasta" is also used to refer to dishes in which pasta is the number one component. It is usually served with sauce. There are many different forms of pasta with at least domestic names.

Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (curls), and lasagna (sheets). Dumplings such as gnocchi (cooked with potatoes or pumpkin) and noodles such as spaetzle are sometimes considered pasta. They are both common in some parts of Italy.

Pasta is classified according to the main styles: dried and clean. Dried pasta cooked without eggs can be stored for up to 2 years under ideal conditions, while clean pasta will be stored for several days in the refrigerator. Pasta is usually prepared by boiling. According to Italian regulations, dry pasta (secca pasta) can only be made from durum wheat flour or durum wheat semolina and is commonly used in Southern Italy compared to their northern counterparts, who traditionally choose an assortment of fresh eggs.

Durum flour and semolina of durum varieties have a yellow tint of color. Italian pasta is traditionally prepared al dente (in Italian: company to taste, which means not too tender now). Outside of Italy, dry pasta is regularly made from different types of flour, but at the same time, a softer product is obtained. There are many varieties of wheat flour with varying degrees of gluten and protein, depending on the variety of grain used.

Certain types of pasta may use different grains and grinding methods to produce flour, as specified in the law. Some varieties of pasta, along with pizzoccheri, are made from buckwheat flour. Fresh pasta can also consist of eggs (pasta all'uovo "egg paste"). Whole wheat pasta is becoming more and more famous because of its supposed health benefits compared to pasta made from refined flour.

Italian traditional dishes

Apulia

Puglia is a major food producer: the main production includes wheat, tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplant, cauliflower, fennel, endive, chickpeas, lentils, beans, and cheese (as well as traditional caciocavallo cheese). Puglia is also the largest producer of olive oil in Italy. The sea offers abundant fish and seafood, which can be significantly used in nearby delicacies, mainly oysters and mussels.

Sometimes goats and lamb are used. This place is famous for durum wheat pasta and traditional pasta dishes offering orequiette-style pasta often served with tomato sauce, potatoes, mussels, or broccoli rabe. Pasta with cherry tomatoes and arugula is also known.

Regional cakes include zeppola, doughnuts, usually sprinkled with powdered sugar and packed with custard, jelly, cannoli-style pastry cream, or a combination of butter and honey. At Christmas, Apulians prepare a completely traditional rose-shaped cookie called carpellate. They are fried and dipped in vincotto, which is a discount on both wine and fig juice.

Basilicata

Pasta con and pepperoni crushing, a traditional Basilicata dish

Basilicata cuisine in most cases is based on inexpensive elements and is deeply rooted in rural traditions.

Pork is an integral part of local delicacies, it is often cooked in the form of sausages or fried on a spit. The famous dry sausages from the surrounding area are lukanitsa and soppressata. Wild boar, mutton, and lamb are also famous. Pasta sauces are usually prepared on the basis of meat or vegetables. It produces cheeses such as Pecorino di Filiano, Canestrato di Moliterno, Pallone di Gravina, Paddraccio and olive oils such as Vulture.

Pepperoni crush ko (or pepper crush ko) is one of the main local delicacies, which can be defined as "Rose Gold Basilicata". It is served as an appetizer or as a main ingredient for several local recipes.

Among the traditional dishes is pasta con I pepperoni Bruschi, pasta served with dried crispy pepper, bread crumbs, and grated cheese;  lagane e sesi, also known as Piatto del Brigante (robber's dish), pasta made from chickpeas and peeled tomatoes; tum acha me Thule, tagliatelle - a dish of the Arbere culture; raffinate, a kind of omelet with horseradish; chaudedda, vegetable stew with artichokes, potatoes, broad beans, potatoes, and vegetables. and pancetta; and bachelor's all Luciana, one of the few recipes made from fish. Desserts include taralli dolci, made with icing sugar and flavored with anise and cancelli, fried pastries stuffed with chestnut, and chocolate cream.

The most famous wine of this region is Aglianico del Vulture, others include Matera, Terre del Alta Val d'Agri and Grottino di Roccanova.

Basilicata is also known for its mineral waters, which are widely sold in Italy. The springs are usually located in the volcanic basin of the Vulture site.

Calabria

In Calabria, the history of French rule under the House of Anjou and Napoleon, along with Spanish influences, influenced the language and culinary talents, as can be seen by the names of factors such as cake, gato, from the French gateau. Seafood includes swordfish, shrimp, lobster, sea urchins, and squid. Pasta like pasta is widely used in regional dishes, often served with goat meat, red meat or red meat sauce, and salted ricotta.

The main guides include frittouli (organized using boiled pork rind, meat, and scraps in pork fats), exclusive varieties of hot sausages (such as Nduya and Kapikola), baby goats, and land snails. Melon and watermelon are traditionally served in a relaxing fruit salad or wrapped in ham. Calabrian wines include Greco di Bianco, Bivongi, Ciro, Dominici, Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavinha and Verbicaro.

Calabrese pizza has a Neapolitan structure with sparkling tomato sauce and a cheese base but is specific because of its very spicy taste. Some of the ingredients topping the Calabrese pizza are thinly sliced warm soppressata, hot capicola, hot pepper, and pure mozzarella.