ITALIAN

COOKING

MANUAL

I am Chef
Chef and Artist

Created by: Chef

W. Alexander
Valenzuela González

ero and artist

Italian cuisine
Description

It prepares you to discover one of the most recognized and prestigious cuisines of the moment.
Italian cuisine offers us great possibilities in terms of innovation and new flavors and in our course
we offer you numerous alternatives so that you can learn new ways of cooking and using food by
combining ingredients in a different way than usual. Additionally, thanks to the course you will
learn the most distinguished Italian recipes. We suggest the training offered in this course as the
best way to complete the professional profile of students interested in accessing the labor market.
We also indicate that this course can improve the work profile of those people who are currently
working, given that the methodology offered is compatible with regular work.

General objective

The objective of the Italian cooking course-workshop highlights helping to have a first contact with
Italian gastronomy by learning general concepts of its cuisine, expanding knowledge about
gastronomic areas, about types and varieties of pasta, and differentiating which legumes and
vegetables are most used in Italian cuisine, knowing the species of meat, both domestic and wild, or
the species of fish and seafood in its recipes. Participants will be provided with some of the most
representative recipes of Italian cuisine.

“Knowledge always makes us grow.”

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 SYLLABUS

DAY 1
History of your kitchen
Customs of its inhabitants
The typical cuisine of each of its regions

DAY 2
Fresh pasta and pizzas
Gastronomy of northern Italy

DAY 3
Gastronomy of the center
southern gastronomy

DAY 4
The cuisine of the islands (Sicily and Sardinia)

DAY 5
Italian menu

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History

Italy's gastronomy is one of the most varied in the world, its cuisines reflect this great cultural
variety in its regions as well as the diversity of its history. Italian cuisine is included within the so-
called Mediterranean cuisines and is as imitated as it is practiced throughout the world. It is very
common for Italian cuisine to be known for its most famous dishes, which are pizza and pasta, but
the truth is that it is a cuisine where the abundant aromas and flavors of the Mediterranean coexist.
A nice way to get to know it is through its gastronomic museums and its local products.

History of Italian Gastronomy

Italy is a country that has exported its gastronomy to the world. History tells us that Italian food
was influenced by other countries, such as Greece, Africa and Asian countries. The Greeks,
Africans and Asians who settled there brought their foods and ways of cooking. For example, the
Greeks made a flatbread, which, one imagines, led to the creation of pizza.

The act of eating, for Italians, is not a simple act, it has a greater meaning. It is a moment of
socialization, a moment of union with their families and from that family unity, it is credited, rich
and varied dishes were born.

In 1840, Parmesan was introduced to the gastronomy of Italy, which is used in most Italian dishes.

Regarding pasta from Italy, we can say that there are stories that Marco Polo brought the
eastern pasta. But, it is also known that he returned to Italy in the year 1295 and that before
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That date there was already information about the existence of the pasta. Some claim that it was the
Arabs who invented pasta, since they knew about wheat before the Italians.

Well, until today all these stories are questionable, but, researchers are certain of one thing, the
climate of Italy was always good for the growth of durum wheat, where semolina comes from.
Semolina is used to make dry pasta. Dried pasta became popular in the 14th and 15th centuries and
in the 17th century they became an important part of the gastronomy of Italy, because it was an
economical dish that could be purchased easily and was versatile. Dry pasta contains only water
and semolina.

The gastronomy of Italy is magnificent. It is a rich food, as it is composed of fruits, legumes,

cereals, and spices that give flavor. And it is a beautiful meal since there is a story and meaning
behind each dish.

Italian gastronomy is rich in exquisite unique dishes, such as pasta, vegetables, or legumes that
enjoy a certain culinary attention, acquiring, compared to the Middle Ages, a new dimension thanks
above all to a greater use of local aromas. On the other hand, it also offers a wide variety of meats,
fish, cheeses with delicate aromas and careful desserts, depending on the population. With all this,
the ingredient present in most dishes is “dry” pasta or cooked in broth, different types of stewed
rice, risottos, soups, minestrones, etc.

There is a great choice of stews and casseroles in addition to the abundance of dishes with stretched
pasta (such as lasagna) and stuffed with macaroni. In the field of fruits, citrus fruits take on a
prominent position among meals served as appetizers.

Nothing better than checking out all this great variety of Italian cuisine in its own recipes.

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Culinary Customs
Italian gastronomy is one of the most famous in the world, characterized by its pastas and the use of
olive oil in many of its preparations, condiments and desserts, which, thanks to the cultural
openness that exists around the world, we can enjoy in the Italian restaurants that are found
everywhere.

Italians have several customs when it comes to eating, since it is an important time of the day for
them, they take their time to prepare the menu, they usually use fresh and quality products. Due to
the above, they have specific culinary habits, as well as culinary traditions and table customs.

So, in the morning they settle for a light breakfast that could consist of coffee, cookies and sweet
bread with butter, for example. In the afternoon, they usually consume two different dishes and a
piece of fruit for dessert, but if it is a special meal the dishes prepared may be the following:

• Aperitif: a drink such as wine or champagne accompanied by olive, nuts or cheese

• Antipasti: a starter of sausage, mortadella, ham, salmon or tuna
• Primi: the first main dish. It is usually rice or pasta
• Secondi: a preparation of meat or fish

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 • Contorni: vegetable dish
• Formaggi and fruit: cheese and fruit
• Dolce: a sweet dessert like a tiramisu
• Caffe: can be with milk and without sugar
• Digestive: alcoholic drink such as limoncello grappa

For snack and later dinner, especially children, eat something sweet like a piece of cake or pie, then
something lighter.

Cooking in Italy is considered an art that has been developing for centuries. Its history dates back to
the 4th century BC, when there is already evidence of poems and recipe books that talk about the
importance of food. In addition, banquets were held in which they invested a long day.

It was in the 9th century that the first Italian cuisine began in Sicily. This area was influenced by
the Arabs, who introduced dried pasta, and the Normans, who contributed other ingredients.
Already in the 16th century there were chefs who wrote important recipe books.

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The following are some of the most used ingredients in this type of gastronomy:

1. Olive oil

2. Tomato

3. Garlic

4. Seafood

5. Cereals

6. Jewish

7. leafy vegetables

8. Walnuts

9. Red wine

10. Cheese

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Typical Italian cuisine by region

AOSTA VALLEY

Region nestled between mountains, with gallant cuisine, with aromas of the Alps.

We found butter, milk, wine, beef and game, soups and baked sweets, all served very hot, even the
wine. Among its cheeses, Fontina stands out. It is one of the regions with the greatest wine-growing
wealth thanks to its particular climatic condition and its terrain.

PIEMONTE

Union between the Italian Peninsula and France, whose fusion is also reflected in the cuisine.

Dishes seasoned with spices, wonderful roasts, partridges and pheasants, white truffles, rice, beans,
polenta, yellow peaches, chestnuts and creamy cheeses give typical dishes such as “bagna cauda” or
“riso e ceci”. Turin's pastry industry is known throughout the world. On its hills dominated by
vineyards, Barolo, Nebbiolo and Moscato d'Asti are produced. Turin vermouth is also famous.

LOMBARDY

Few regions present a cuisine as differentiated from city to city as Lombardy, perhaps due to its
varied geography and climatic diversity.

It has olive and lemon trees, freshwater fish, rice fields, beef, vegetables and high-quality fruits,
which produce dishes such as minestrone, risotto alla milanesa, ossobuco, cotoletta alla milanesa or
cotechino. It features a fantastic variety of cheeses (mascarpone, gorgonzola, grana padano or
provolone) and wines (Franciacorta or Frecciarossa). Among its sweets, Panettone and Colomba
stand out.

TRENTINO - ALTO ADIGE

Rocks topped by glaciers, good soil and plenty of water give high quality products obtained with
traditional methods.
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Fruits and vegetables, milk, butter, meat, honey and river fish for simple but very tasty dishes. In
Trentino, dry pasta and polenta with cheeses, mushrooms and eels, stuffed chicken and partridge
with polenta, meat with beans, asparagus and two great cheeses, Vezzena and Pestolato.

In Alto Adige, many stews, goulash, gnocchi, roasts, a wide variety of sausages and cold cuts.

The queen of local gastronomy is the Val di Non apple, used to prepare the famous strudel and fruit
tarts.

There is an important production of wines: Merlot, Cabernet, Pinot, Chardonnay and the excellent
sparkling wine of the area.

VENETO

Venetian cuisine is simple dishes, tasty, strong and homemade.

They dominate the use of onion, vegetables, legumes and wonderful spicy sauces. The Venetian-
style liver, Vicentine-style cod, “risi e bisi”, pasta and bean soups, polenta, radicchio, rice with
shrimp and seafood are well known. Among its world-famous sweets, Pandoro stands out. It has a
very large wine production (Bardolino, Barbarano, Prosecco, Soave or Valpolicella). Among its
cheeses, Asiago stands out.

FRIULI-VENEZIA GIULIA

Friulian cuisine reflects the character of its people: genuine, patient and honest.
Few regions present a cuisine as different from city to city as Lombardy.

Rice, beans, vegetables and aromatic herbs, meats, especially pork, and fish from the coast are
some of the basic ingredients. San Daniele ham gives world fame to the Region, which has a wide
variety of sausages. Exquisite legume and vegetable soups, goulash or trout, cheeses such as
Pecorino, Ricotta or Montasio or pastries, often with fruit. Famous grappas and plum liqueur and
wines such as Merlot, Pinot or Sauvignon.

LIGURIA

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Gastronomy has an important part in the tourist charm of the Region. Its meats, fish and pasta have
aromas of the garden and the forest.

The most famous specialty is pesto. Great are the sea date and seafood soups, the Genoese cakes,
the minestrone with pesto, tangerines and figs and the “Pasqualina” cake, with spinach and
artichokes. Their wines are generous. The Cinqueterre or Sciacchetrà, sweet and dry, the Coronata
and the Vermenti stand out.

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PIZZA

Pizza is surely one of the most famous and appreciated dishes in the world, but, above all, it is one
of the favorite national dishes of Italians. Millions of pizzas are consumed every day in Italy and
the numerous pizzerias found in the historic centers of Italy are a mandatory stop for tourists who
visit them.
Trying this exquisite food while admiring a wonderful panorama, from the small square of Capri or
under Vesuvius in Naples in the alleys of Rome or in the ancient towns of southern Italy is
priceless. And visitors already know it, because no one, during their trip to Italy, does without
eating it, even if it is just a piece, to feel the crunchy sensation of the tomato and mozzarella that
melt in the mouth, an extraordinary sensation.

Undoubtedly its name is linked to the city of Naples, where making pizza has become a true art that
is passed down from father to son and which has made this product one of the symbols of made in
Italy abroad. In 2017, UNESCO included " The traditional art of the Neapolitan Pizzaiuolo " in the
intangible cultural heritage of humanity.

History

Highly appreciated and spread throughout the world, pizza is a dish originating from Italian cuisine,
although its history is quite uncertain. The origins, geographical provenance and etymology of its
name are still debated today. Already in Antiquity, peoples such as the Egyptians, the Romans and
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the Greeks used doughs very similar to those used to make pizza. In fact, the first written
documents in which the term “pizza” appears date back to the year 1000 and appear in Gaeta and in
Penne in the Abruzzo region; Only later does the term appear in other cities such as Pesaro, Rome
and Aquila. Beyond its origin, what is certain is that in Naples in the year 1500, a flattened bread
was called pizza (the name derives from the “pitta” which is a type of bread). Today pizza is the
symbol of the splendid Parthenopean city.

Types of pizza

Beyond the shapes (round, cut, “alla pala”), pizza accepts the most varied ingredients and lends
itself to peculiar experiments when making the dough to increase flavor and digestibility.

Without a doubt the best known is the Margherita pizza. Created by a Neapolitan pizzaiolo (pizza
maker) in 1889 in honor of Queen Margaret : its ingredients – tomato, mozzarella and basil –
represent the three colors of the Italian flag. We also have the simple Marinera, with tomato, garlic,
oil and oregano. Full of ingredients are the Caprichosa and the Four seasons, made with, in addition
to the tomato and mozzarella base, mushroom, artichokes, ham, olives and, in the first of them,
boiled egg.

For dairy lovers there is the Four Cheeses, with mozzarella, fontina, gorgonzola and provola. Full
of flavor is the Boscaiola, with mushrooms and sausages, lighter but equally delicious is the white
pizza (without tomato) with potatoes and rosemary. One of the ingredients that foreigners like is
onion and peppers. Spicy fans will order a Diavola with the famous Calabrian salami.

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There are hundreds, perhaps thousands, of varieties of pizza and ways of topping it that make this
made in Italy product, known and, above all, loved all over the world, even tastier.

PASTA
The most recognized history of pasta is attributed to its discovery by Marco Polo in the 13th
century, who introduced it to Italy on his return from one of his trips to China, in 1271. In chapter
CLXXI of “Books of Wonders of the World”, Marco Polo makes reference to pasta in China.

However, other research indicates that some drawings that appeared in caves date back to the
Etruscan civilization a food prepared from cereal grains (mainly barley), ground and mixed with
water that were then cooked, obtaining a tasty and nutritious food.

The Romans in the 3rd century BC already mentioned in some of their writings references to a food
which they called “lagana” and described how they are long strips of pasta in the form of wide, flat
sheets, made with wheat flour. Therefore, fresh pasta was used and appreciated in Italy since the
time of the Etruscans and Romans. As the
centuries passed, pasta continued to appear on
Italian tables under different names.

The Roman Empire also managed to expand

pasta consumption throughout the
Mediterranean.

How is pasta made?

The pasta can be prepared in two ways:

“Artisan pasta” and “Industrial pasta”. In both

cases, the most important thing to obtain a good
quality pasta is to start with the right flour. To
do this, the secret is to use flour from the
grinding of durum wheat grains until semolina is obtained, which is a grain flour that is a little
coarser than conventional wheat flour.

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In “artisan pasta” the dough is prepared by mixing this semolina with the appropriate amount of
water and working it until obtaining an elastic dough, which is shaped, allowed to air dry and then
cooked.

In pasta factories, the dough is prepared in large mixers that do all the force work. The mass is then
driven through an extruder to the different output nozzles that will give it its final shape. They then
go through a drying tunnel, and finally they are dosed and packaged ready for sale.

ITALIAN SAUCES AND PREPARATIONS.

As a general formula, it is convenient to cook the pasta in plenty of water, a proportion of 100 gr.
per liter of water, preferably in a tall pot, add plenty of salt and if you want, add a bay leaf. Never
add oil to the cooking water or add it when the pasta is drained, otherwise the sauces will not
adhere to the pasta and the dish will be less tasty. Do not drain the pasta too much, otherwise it
tends to be quite dry. If you do not want to do it immediately, it is better to soak it with cold water
and in this case it is advisable to add a few drops of oil so that it does not stick. Never cook it with
the pot covered. It is always advisable to cook it "al dente". The cheeses are always added off the
heat, as well as some type of herbs (oregano, marjoram, basil) so the flavor is more intense.

BOLOGNESE OR BOLOGNESE: There are as many as there are cooks. Sauté a mirepoix of

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carrot, chopped onion, and celery in butter and oil, sauté gently and when it is almost al dente, add
beef or beef or both, chopped with a knife into small cubes. Sauté until it takes color. Add tomato
pulp without skin or seeds and a little tomato concentrate. Reduce and at the end season with butter,
salt and pepper. This sauce can be flavored with chopped garlic, thyme and oregano, it can also be
deglazed with white or red wine to taste, in some cases especially in France they usually add white
stock or beef broth and a bouquet garní is usually added. (Italian pasta and various).

AMATRICIANA: Sautéed onion, bacon. Cook gently and add tomato pulp and cook until the water
from the tomato vegetation evaporates. Off heat, season and add parmesan and pecorino cheese.
Sometimes some people add diced roasted red pepper. (Pasta).

PIZZAIOLA: Slowly cooked tomato pulp with whole, peeled garlic cloves and a little tomato
concentrate. Reduce well and at the end, add salt, pepper, chopped basil and dried oregano. (Pizzas,
pastas in general and as a base for other Italian sauces).

NEAPOLITANA: Sautéed chopped garlic and onion. Add pulp and tomato concentrate. Reduce
and season, pepper and chopped basil and a tip of oregano. (Pizzas, pastas in general and as a base
for other Italian sauces).

PUTTANESCA: In a saucepan, melt an anchovy fillet with white wine and oil. Add diced red
pepper, sauté. Add Neapolitan sauce. Reduce well and at the end add chili pepper, chopped black
olives and capers, salt, pepper and raw olive oil. Rest (Italian pasta).

GREMOLATA: This is a minced meat that is added to Osso-buco and consists of lemon peel
julienne, chopped parsley and garlic. (Osso-buco and stewed meats). Always add at the end.

ARRABIATTA: Diced chilli and red pepper, sautéed and dipped in Neapolitan sauce. Cook for at
least ½ hour and at the end add chopped parsley, salt and black pepper. (Pasta and Italian food in
general).

MARINERA: Steam open clams or mussels or both. Reserve the fumet and mollusks. Sauté onion
and chopped garlic and moisten with Neapolitan sauce. Cook gently and reduce. Moisten with the
fumet and reduce again to low heat. When it is ready, add the mollusks without the shell or with
just a part of it and a little saffron infused in hot water or in the fumet. (Marinera pasta, fish dishes).

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ALFREDO: Butter with milk cream. Reduce and at the end salt, white pepper and grated parmesan
off the heat. (Spaghetti).

CARBONARA. Once the pasta is cooked and all the water has been drained, put it in a saucepan
and add bacon cubes sautéed in very hot butter. Add these bacon cubes to the pasta and stir. In a
bowl, beat egg yolks with grated parmesan. Add this mixture to the pasta and stir very well, until it
becomes creamy. If it is lumpy, the sauce has been cut. Season with salt and pepper and when it is
on the plate, add both grated Parmesan and Romano cheeses. Many times reduced milk cream is
added to this sauce, but it is not the original sauce that the coal workers made in Italy after the
workday, or at least that is the legend. (Pasta Carbonara).

BOSCAIOLA: bacon and mushrooms sliced and sautéed in butter, add garlic tip and fresh milk
cream. Reduce and remove from heat, add salt, pepper and grated parmesan. (Italian pasta).

QUATRE FORMAGGIOS: Reduced milk cream with butter and little by little add the cheeses.
Gorgonzola, pecorino, fontina and parmesan cheeses are usually added to this sauce. It should be a
nice creamy consistency, not cakey. (Various pastas).

PESTO GENOVES: Chopped basil, pine nuts, minced garlic without germ, salt, pepper, extra
virgin olive oil and grated parmesan. Blend and do not pass, at the end add more raw oil so that the
sauce does not oxidize. Sometimes there are those who add chopped walnuts. (Pesto pasta, rice and
sauces).

PISTACHIO PESTO: Identical to the previous one, changing the pine nuts for chopped and peeled
pistachios, less garlic is also added. In Sicily they also add drops of lemon juice. (Pasta and same
uses as Genoese pesto).

CREAM: Bechamel added reduced milk cream and at the end and off the heat, add egg yolk and
whip. It should be a creamy consistency. (Italian pasta in general, vegetables). It is sometimes
confused with carbonara.

SICILIAN: Tomato sauce with mirepoix with fine mirepoix of onion, carrot, celery, garlic, anchovy
paste or anchovy chopped and diluted in white wine, pitted black olives. It can be flavored with
white wine, black pepper, basil and oregano, all to the chef's taste. (Italian pasta).

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PEPPONE: Tomato sauce cooked with butter and hot chili pepper. Cook gently and add milk cream
until reduced. Off heat, season with salt and pepper and add grated parmesan. (Pasta).

VEGETABLES OR SPRING: Sauté in butter and olive oil, onion, garlic, carrot, zucchini. Sauté
over high heat until the vegetables are al dente. Season with salt and pepper and put on top of the
previously cooked pasta. You can also sauté everything together, this way the flavors are more
integrated. This sauce can be flavored with drops of sherry vinegar, truffle oil, or seasonal
mushrooms. Sometimes it is interesting to add a touch of hot or sweet paprika to the sauce, as well
as a little saffron or tomato extract, so that the sauce is well combined and gives it more intensity.
The type of vegetables is always to the chef's taste. (Italian pastas and fillings, farces).

AGLIO, OLIO E PEPPERINO: Minced garlic and thin rings of chilli sautéed with a lot of olive oil,
this is how the sauce is formed that is added on top of the already cooked pasta. Another way to do
it is to sauté the pasta in the same pan as the hash (Spaghetti).

BASIL: Garlic, salt, olive oil, goat cheese or similar, chopped basil, salt and pepper. Process
everything and add it to hot or cold pasta. (Pasta and salads).

SORRENTINA: Diced tomato, onion, mozzarella, chopped basil. Sauté the onion and tomato with
olive oil, add the basil, salt and pepper and, off the heat, the mozzarella. (Pasta, various).

MARSALA SAUCE (1): Shallot sautéed in butter, add flour, moisten with marsala wine and meat
broth or stock, depending on use. Reduce and remove from heat, optionally you can add reduced
milk cream and a little butter. (Scaloppines with marsala, meats, various).

MARSALA SAUCE (2): Mushrooms sautéed in butter and soaked with marsala wine and reduce.
Add milk cream and cook gently. Season and reduce. (White meats).

ALLE VONGOLE: Clams sautéed with garlic, chilli and parsley, moisten with white wine and
cover the pan. Add the pasta and sauté. Off heat add butter and chopped parsley. (Pasta with clams).

DONKEY E POMODORO: Neapolitan sauce with plenty of butter. (Italian pasta).

FUNGHI-PORCICNI: Funghi-porcini or seasonal mushrooms sautéed with butter and oil. If they

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are dehydrated mushrooms, save the water. Sauté them and add white wine, reduce. Moisten with
milk cream and reduce again. When it is creamy, add the pasta and sauté everything. Parmesan off
the heat, on the pasta. To this mushroom hash, you can also optionally add chopped mushrooms,
garlic and a little onion, as well as soak it with meat broth. (Pasta).

RAGÚ: It is basically a Bolognese sauce, with thicker meat cubes, with slower cooking and some
people add a little milk cream to thicken it. (Italian cuisine in general).

AL GORGONZOLA: Shallot reduction with dry white wine, reduce to dry. Moisten with broth or
white stock and reduce by half, add heavy cream and reduce, when it is creamy add the gorgonzola
cheese, stir with a whisk and off the heat, add a little butter to whip the sauce.

AL GORGONZOLA (2) Deglaze the pan where the meat has been roasted with white wine and
reduce dry cassia. Moisten with heavy cream and reduce, when it is creamy, add the gorgonzola
cheese and stir. Cover the meat or serve separately in a sauce boat. It can also be perfumed with a
little cognac and a touch of mustard. Season. (Sauteed meats, grill).

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NORTHERN GASTRONOMY

In the north are the coldest regions of the country, so its typical foods are the most filling. In
traditional recipes, less olive oil, tomatoes and dried pasta are used – less compared to the south,
although still much more than in any other country, eh? – and more butter, soups, stews and meats
boiled in wine. They are also the cuisines with the most foreign influence: French, German,
Austrian, Hungarian or Slavic, depending on the area. And some of its typical dishes are among the
most exported. I have chosen, with great effort to not make this infinite, four dishes per region.

THE INGREDIENTS OF THE TYPICAL FOOD OF NORTHERN ITALY

Some of the best-known ingredients of Italian gastronomy are found here. Parmigiano Reggiano
cheese, balsamic vinegar from Modena, mortadella di Bologna or prosciutto di Parma in Emilia
Romagna; the Gorgonzola cheese from Piedmont and Lombardy or the very expensive white truffle
from Alba, also from Piedmont, just to give a few examples.

1. Two of the most famous pasta sauces in the world are also from the north: bolognese – ragù alla
bolognese – from Emilia Romagna and pesto from Liguria.

Fresh egg pasta is also more typical of northern Italy: tagliatelle and lasagna originate from Emilia
Romagna.

2. Risotti are also native to northern Italy. Piedmont is the largest producer of rice in the country,
although there is also in Lombardy and Veneto. The best rice for risotto – arborio, carnaroli and
vialone nano veronese – are from here.

3. The carpaccio, the vitello tonnato or vitel tonné and the crocchette di patate – potato croquettes.
The first has its origin in Veneto, the second is believed to be in Piedmont or Lombardy and the
third are from Emilia Romagna.

4. But if there is something that unifies all the cuisines of northern Italy, it is polenta. It varies
from region to region and is accompanied differently but it is always there. For something

Northern Italians are called polentoni! Well, it's a slightly derogatory expression that southerners

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use to refer to them... I haven't said anything.

DOWNTOWN GASTRONOMY

On our journey through the typical dishes of Italian cuisine we arrived at the center. The
gastronomy of central Italy is probably the least known abroad, except for some dishes from the
cuisine of Rome. Like the famous spaghetti carbonara that has traveled around the world and has
undergone many changes along the way... poor things!

In addition to Rome, another of the most visited cities in Italy: Florence, capital of what is probably
the most famous Italian region in the world, Tuscany. Even so, Tuscan dishes are hardly known
outside the country. And we don't even talk about the dishes from Umbria, the Marches –my
region–, Abruzzo or Molise… I have chosen, always with very personal criteria and with sweat and
tears, only 4 dishes that I believe are representative of their cuisine. Of course there are many more!

THE INGREDIENTS OF TYPICAL FOOD FROM CENTRAL ITALY

Some of the great protagonists of the gastronomy of central Italy are olive oil – there are many
designations of origin; pecorino –cured sheep cheese–, especially Tuscan and Roman; legumes –
beans, lentils, chickpeas; white and black truffles; saffron –mainly in Abruzzo–, and sausages,
which vary greatly from region to region and almost from town to town.

The sausages from the Norcia area of Umbria are so famous in the country that shops selling
sausages have been renamed “norcinerie”. Lardo di Colonnata, a bacon with a designation of origin
from Tuscany, is the best known in Italy, a poor ingredient turned into a true delicacy.

TYPICAL DISHES FROM CENTRAL ITALY

If in the north there are French, Austro-German, Hungarian and Slavic influences and in the south
there are Arab influences, in the cuisine of central Italy there are Hebrew influences and those of
the ancient native settlers of the Italian peninsula: Umbrians, Etruscans and Romans. The ancient
Roman custom of eating soups with grains, for example, has been preserved, with farro and barley
soups typical throughout central Italy.
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On the coast there are many fish dishes, among them the soups are famous, from Tuscan cacciucco
to Marche brodetto. Cod is another of the great protagonists of seafood cuisine, from stoccafisso
all'anconetana, in Marche, to the different cod-based dishes in Molise.

1. Cuttlefish with peas are another classic throughout the area.

2. As for meat, it is very common to eat it grilled or roasted. Some of the most typical are lamb,
goat, rabbit, hare, wild boar.

Offal, especially in Tuscany and Lazio, is also very common.

3. And one of the classics among classics is porchetta, boneless and roasted pork with aromatic
herbs, which is usually eaten in sandwiches.

4. Pasta deserves, as always in Italy, a separate chapter. In this case it's up to the carbonara pasta

SOUTHERN GASTRONOMY

We have talked about the cuisine of northern and central Italy and pizza and dry pasta are an
invention of the south. Well, it seems that the pasta may be Chinese, but that doesn't matter to
Italians... Pizza and dry pasta are a thing from Naples. So it is not surprising that its cuisine is
probably the most international in Italy. Finally, in our review of the typical dishes of Italian
cuisine, we come to the typical food of southern Italy.

Pizza, spaghetti, maccheroni, tomatoes, mozzarella, basil... sea and sun. These are the ingredients
that have made southern Italian cuisine known throughout the world. Once again, with great effort
and totally personal judgment, I have chosen only four recipes to try to represent the cuisine of
southern Italy. And, as always, I know that it is not nearly enough, but it will serve to whet your
appetite...

THE INGREDIENTS OF THE TYPICAL FOOD OF SOUTHERN ITALY

The tomato is one of the great protagonists of southern Italian cuisine. What would Italian
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gastronomy be like if this red gold from America had not arrived? There are many types, but one of
the most famous is the pomodoro di San Marzano, from the Naples region. The typical elongated
tomatoes used for pasta and pizza sauces.

The vegetable is the queen of many southern Italian dishes. Eggplants, peppers, turnip greens,
broccoli, cauliflowers… Returning to the American origin, they also “give a lot” to chilli and hot
paprika, especially in Basilicata and Calabria. Other widely used vegetables are olives, especially
black ones – like those from Gaeta, in the region of Rome, but near Campania – and capers – those
from the island of Pantelleria, in Sicily, are famous.

The cheeses are not far behind either. Mozzarella di bufala Campana, with designation of origin, is
probably the most famous fresh cheese in the world, although cow's milk mozzarella – fior di latte
– is more common. Ricotta – similar to cottage cheese and not actually a cheese – is widely used
throughout southern Italy. The fresh one is also for baking and the ricotta salata – a typical ricotta
only from the south, hard and salty – is grated into

flakes and is used in some pasta dishes. Other typical cheeses are pecorino – a cured sheep's cheese,
the most famous being that of Sardinia: pecorino sardo – and goat cheese.

TYPICAL DISHES FROM SOUTHERN ITALY

Let's go to the typical dishes and start with what has become the queen of antipasti throughout
Italy:

1. The bruschetta. These slices of bread toasted and seasoned in different ways were born in
Naples, where they were eaten with freshly harvested tomatoes. Although they are already typical
throughout the country, in the south they are widely eaten in Campania, Apulia and Calabria.

2. With so many kilometers of coastline, fish and seafood couldn't be missing. There are great
grilled, baked or fried fish dishes but of course they are also used in pasta sauces. From the
spaghetti allo scoglio – known in Spain as spaghetti frutti di mare – from Naples

3. The ice creams and slushes deserve special mention. The famous Italian gelato, typical of all of
Italy – in fact the ice cream parlors of Bologna are still our favorites – and known throughout the
world, is originally from Sicily, a legacy of its Arab occupation.
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4. Pizza Margherita. The traditional margherita pizza, one of the great classics of Italian cuisine
and perhaps the best known in the world. The famous pizza with tomato, mozzarella and basil,
according to tradition, would have been born in 1889 to honor the queen of Italy Margaret of Savoy
with the tricolor of the Italian flag formed by its ingredients. Tomato and mozzarella are the basis
of many regional dishes such as gnocchi alla sorrentina or insalata caprese. As for the pizzas, there
are others from Naples that are much less known abroad. This is the case of pizza fritta, with fried
dough filled with pork rinds – cicoli in Neapolitan – and ricotta.

GASTRONOMY OF THE ISLAND OF SARDINIA

The island of perfumes, smells and colors of a land that lives and feels all its traditions with pride; a
land in which the past mixes with the present looking to the future, the love for the simple things in
life is also reflected in food, the moment that unites us all: eat, drink, sing and share laughter,
celebrate life, like a family...the ingredients of this cuisine once again evoke the agro-pastoral
traditions of the island and celebrate the strong bond between man and the land, something so
profound that it will mark you forever, starting with the flavors. !

Despite being an island, Sardinia is famous for its meat-based dishes rather than fish. Fish is
cooked more frequently only in some coastal areas (such as the Sinis peninsula) and it can be said
that it is not the specialty of the island, perhaps excluding the famous 'bottarga di muggine' (pressed
and salted sea eggs, like a fish sausage).

These are the most typical dishes of Sardinian cuisine:

1. Porceddu (roasted suckling pig): cooked on the spit and flavored with myrtle leaves, it is served
hot and enjoyed with a good glass of Sardinian red wine, of course. The same process is also
carried out with goat and sheep meat. This is without a doubt the most typical Sardinian dish!

2. Cordula: The intestines of newborn goats and sheep are used and linked together so that they
form a container full of pieces of the stomach of the same animal. It is cooked with the grill.

DESSERTS

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3. Sebadas (or seadas): the unleavened dough is worked with margarine and covered with sour
cheese with grated lemon and orange. It has a circular shape and is served fried with sugar or honey
on top.

4. Casadinas: they look like small baskets of soft dough filled with sheep's cheese, saffron, sugar,
vanilla and grated orange.
Papassinas: They have a rhomboidal shape, made with fermented semolina dough, eggs, nuts,
margarine, almonds and sometimes glazed on top.
Torrone (nougat): made with honey, walnuts, almonds and egg white. Recommended for its
deliciousness, the most popular is produced in the town of Tonara.

GASTRONOMY OF THE ISLAND OF SICILY

To talk about gastronomy and Sicilian cuisine is to refer to the smells and flavors that flood the
island and that envelop the traveler who visits Sicily. It is impossible to be oblivious and not
participate in the gustatory experience provided by the varied Sicilian gastronomic reality that fuses
fish recipes with meat, vegetables and, of course, sweets and ice cream.

The essential foundation of the art of Sicilian cuisine is the fusion of cultures that have imbued the
island with flavors. From Greeks to Spaniards, Romans and Arabs, everyone has contributed
directly or indirectly to shaping its gastronomy.

1. Sicily is a land of markets, colorful and whose hubbub reminds us of the Mediterranean
influence of North Africa. Here you smell, taste and touch, and the markets are places where street
cuisine is palpable, where while we buy we can taste Sicilian delicacies.

2. On our tour we must definitely mention the street stalls Le Panelle, the Sincionello, the
Arancine, the Stigghiola, the caldume, a Panino de Milza, the octopus, the hedgehogs, the
babbaluci (snails), the pullanca (cob), cucuzza, or the zuzzu.

3. It is impossible not to mention the different Sicilian ways of preparing pasta, from pasta con le
sarde Palermitana, to couscous trapanese, or pasta 'ncaciata Messina or pasta alla Norma from
Catania (with tomato, eggplant and salted ricotta) and without forgetting the famous Puttanesca
which in Spain is known as its "Sicilian" place of origin.
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Each region of Sicily has its gastronomic specifications, so the eastern one still has a Greek
influence, with a simpler preparation and the use of natural products from the Sicilian garden such
as eggplant. On the contrary, the western part of the island has more Arab roots, with a richer
preparation and variety, refinement characterizes this region.

4. The caponata di melanzane (eggplant) is an example of the dedicated treatment that vegetables
require, or the falsemagro (meat cutlet stuffed with ham, cheese and egg) or the involtini alla
palermitana (stuffed with breadcrumbs, raisins, pine nuts, cheese and flavored with bay leaf and
onion).

The dedication to this type of cuisine is explained as a reason for showing off wealth. It was the
Arabs, in fact, who introduced to Sicily the different species used in the seasoning of island recipes,
such as sugar, citrus fruits, cinnamon or saffron, in addition to the rice so present in the arancino
recipes (rice ball full of meat or pea ragout or ham and cheese) emblem of Sicilian cuisine and
always present in the “Tavolas Caldas”.

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ITALIAN MENU

Italian food is rich in ingredients, flavors, colors, recipes and many other elements; The variety is
immense and can become complex if we structure it in an Italian menu.

Italian gastronomy is so vast that the typical menu must be divided into at least four or five courses
to be able to take advantage of a little of all the dishes. This is the basic classification of an Italian
menu: antipasto, primo piatto, secondo piatto, contour and dolce.

ANTIPASTO

This section of the Italian menu refers to the starters. The best way to whet your appetite the Italian
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way is with pickled vegetables, ham, sausages, cheeses, carpaccio, frutti di mare (seafood), among
others. It is served in moderate portions so as not to fill the diner's stomach.

PRIMO PIATTO

The primo piatto, or first course of the Italian menu, is mostly composed of pasta, such as spaghetti,
pennette, among others depending on the recipe that is prepared. Some regions of Italy also offer
risotto, rice, minestrone, polenta and even soups, depending on the season and region. To include
variety in the first course, it is important to know the different types of pasta.

SECOND PIATTO

The second course, or secondo piatto on the Italian menu is larger, and is considered the main food
of the meal. It is usually made up of meat or seafood. Among the dishes in this section of the
traditional Italian menu there are dishes with fish (mahi mahi, swordfish, shrimp), beef or chicken
as well as mushrooms. It is important to note that pasta by itself is not considered a secondo piatto,
but it could be an element of the dish (like lasagna), although it is not as common.

OUTLINE

The contour is more of an accompaniment to the secondo piatto. This Italian menu item is based on
potatoes, cooked or sautéed vegetables and also salads; It should be noted that the latter are eaten
after finishing the secondo piatto and are served separately.

DOLCE

To end a dinner and satisfy your appetite, there is nothing like a good dessert. The dolce is served
last and consists of fruits, tiramisu, pannacota, crostata, cookies, gelato, pudding, zabaione or
coffee. The important thing is to close the meal with a very light sweet.

Once a restaurant's Italian menu has been defined, you can now think about recipes to prepare for
your guests. The traditional classifications are correctly marked to be able to divide the flavors of
Italian gastronomy as it should be, to give your customers a real Italian flavor experience.

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