Italian Cuisine
Author : Kuzmenkov Ilya
Student of Group 32-T
Simferopol - 2012
The history of Italian cuisine
Poor Best Italy - a country the eternal and the young at a time. Each province has
its rich history, but as a unified state Italy there are not so many years. Perhaps
this fact can be explained by an extraordinary diversity of Italian cuisine. In
different parts of the country has its own particular preparation of certain dishes,
the recipes and their traditions. The northern regions of Italy have long been
engaged in cattle breeding, so that the main products that have used the Italian
lady, was the milk, butter and meat. It was here, in the north, were born thick
Italian soups are nourishing, nutritious lasagna, flavorful cheese and the famous
Italian ice cream. In the south, where mountains rise up, there was no pasture,
but mild climate ensure consistently good yields of fruits and vegetables, and
here grew a variety of herbs, which the Italians were added to the food. Mistress
of the south of Italy gave the world have discovered and risotto recipes, salads
and gourmet Italian sauces. But the question of where the tradition dates back to
cooking pasta is to Italians are still relevant. It is now impossible to imagine that
the birthplace of this dish could not be Italy. However, the right of the first recipe
contest North Africa and even China. The Italians argue that the first thought
came to cook the flour mixture into the salt water they. Be that as it may, the
pasta in the form in which they are now preparing for the first time began to do
in Italy. The Italians were the first to cut the dough into strips, pour cheese and
mix with tomatoes. That became the first recipe pasta. Later they were born in
abundance. It is believed that the Italian woman should not marry until he learns
at least 15 of them.
Extension
At first glance it may seem that Italian food is calories. Lasagna, pasta, pizza all flour dishes. And yet, the majority of Italians are in good physical shape,
and Italian cuisine, according to nutritionists, is one of the healthiest. This is
due primarily to the varieties of flour, from which the prepared pasta or pizza
dough. Typically, this meal that not only does not harm the figure, but also
supports proper digestion. In Italian cuisine, lots of vegetables and fruits.
When cooking is preferred useful olive oil. Italian desserts, most of them are
based on the fruit. Of course, in any cafe in Italy may be found, and tiramisu
cake and the traditional Italian cookies. But the Italians would never allow
himself such a dessert after a hearty lunch. A characteristic feature of Italian
cuisine is the love of herbs. Basil and saffron Italians put into their meals more
often than any other chef in the world. It is noteworthy that many of the
Italian cooking traditions brought not professional cooks, and even
housewives, many spent their years at the stove, and people somehow related
to architecture. So, first add the saffron in food has become a restorer, before
using herbs as a component of their colors. And ice cream, according to
legend, invented by an Italian architect. How can we explain this pattern?
Perhaps the fact that artists are creative people, never afraid to experiment. As
a result of these experiments appeared masterpieces, including cooking. Meat
in Italy is not very popular, often it replaces cheese. Dry, two years in the
cellars tomivshiysya, Parmesan or the most famous, with blue mold
Gorgontsola. Cheese is used in Italy for pizza, pasta and many other dishes,
and can be supplied separately. Italian cuisine has absorbed various traditions
and mixed them as ordinary food ingredients and presented them on the table
a colorful world, like a pizza, unique cuisine. It has become popular far outside
Italy, and won the love of housewives and gourmets from all over the world ....
The history of pizza
The word is a consonant to us with Italian motifs and
excellent wine, great works of filmmakers and masters of
prose. It is served on weekdays for breakfast and is on
holiday tables. Its popularity can compete with any dish
familiar to us, and know how to cook it in almost every
home. Dozens of types of pizzas offer its visitors the menus
of restaurants and eateries. A number of pizzerias in our
cities often exceeds the number of institutions offering
national dishes. But many of us know the history of pizza?
And how many know that all your favorite dish is not
Italian roots?
Extension
And really, what is considered usual national Italian dish
that once was borrowed from the Greeks. Which, in
addition to all known talents, famous also as excellent
bakers. They were the first to lay the cheese on flat bread
made of unleavened dough, and invented a dish call
"plakuntos." The mass of legends since describes the
prototype of modern pizza. In one of which is approved by
the fact that with increasing the composition of
ingredients "plakuntos" called "plaquette", while they
themselves have been modified by the Romans. In another
interpretation of the stories referred to the Roman
legionaries who on his return from Palestine brought their
favorite dish "pitsea", which took the form of flat bread
with cheese and vegetables. We find the description of the
modern analogues of pizza and an ancient book
"Apitsiya." One chapter tells the story of a dish consisting
of a test that is hosting the cheese, garlic, olive oil, meat,
nuts, pepper and mint.
Tomatoes
"What about tomatoes?" - You ask. And in truth, imagine a pizza
without this ingredient, modern man is very difficult. But do not
forget that the tomatoes in Europe there were many later Roman
legionaries, and described the dish were added only in the XVII
century. During this period, the Neapolitan pizza sailors began their
march across Europe. In Italy at that time meal for cakes called
"pizza maker" and the food was considered vulgar. Most often it was
the dough covered with a layer of tomatoes, watered with olive oil
and sprinkled with marjoram. The pinnacle of luxury was
considered to "pizza maker" cheese. Street vendors sold them from
the metal boxes, which are often worn on the head through the
streets of the city, and often gave a loan to local residents.
Recognition of the pizza was Italian nobility in 1889, when it was
filed on the table, the King of Sicily - Ferdinand I. The term "pizza
maker" is preserved in our time, the difference is only that now so
called masters who know the secrets of an ancient and such cooking
our favorite dish.
Pizza
Many later learned the taste of pizza inhabitants of North
America. They brought it to the end of the 19th century,
Italian immigrants in Chicago. And in the early 20 th
century in New York City has opened the first American
pizzeria, which is used fundamentally different from an
Italian recipe. American pizza was high and the edge of a
large number of fillings. It was popular among the natives,
who began to forget the taste of the Italian original. It was
only after World War II, soldiers returned home, returned
to "pizza maker" to its former glory.
What you need:
1 yeast
2 flour
3 cup vegetable oil
4 cheese
5 sausage
6 tomatoes
7 salt
8 water.
Method of preparation :
1 of this dough, about 1
hour
2 with a rolling pin to roll
out
3 Cut the sausage and
tomatoes
4 Grate the cheese
5 put all the dough
6 put in the oven for 30 -
40 minutes.