7/6/2017

ITALIAN
CUISINE Culinary English 1:5
Bajada, Ian Carlo

HEART OF ITALIAN FOOD

ITALIAN CUISINE
• robust love of cooking and an
appreciation for the finer things in cuisine
• most varied and complicated national
cuisines in the world.

ITALIAN CUISINE OVERVIEW

• may be the most difficult to attempt to • Considered one of the
describe; the range of variations is main influences of
perhaps more complex here than in any the new American
other country. cuisine developing in
the United States

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OVERVIEW OVERVIEW
• Incredibly diverse for • Many of the
a country only slightly culinary traditions
larger than New of Italy are
England in landmass grounded in the
family kitchen

EPITOME OF THE BEST EPITOME OF THE BEST

•Italian cuisine is dominated by • one of the world’s most celebrated;
homemade cooking, with less • regional autonomy driving a creative
focus on “dining” than some and proud tradition of local cuisines
other cuisines.

HISTORICAL INFLUENCE
CULINARY • dynamic country that
INFLUENCE has experienced many
outside influences on
its native culture

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ANCIENT GREEK INFLUENCE

ANCIENT GREEKS • Brought and influenced

main elements of the
Sicilian table, including
grapes, olives, and
citrus

ANCIENT GREEK INFLUENCE

ROMAN RULE
• Infused the several INFLUENCE
preparations of
the local seafood

ROMAN INFLUENCE
MOORISH RULE
• foods that were brought into the INFLUENCE
realm of cooking, including the many
spices from the East that made their
way into the cuisine.

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MOORISH RULE INFLUENCE Distillation of Marsalla and Grappa

•brought with
them an
understanding of
distillation

MOORISH RULE INFLUENCE Freezing of Gelato and Sorbeto

•Incorporated
freezing
techniques

MOORISH RULE INFLUENCE MOORISH RULE INFLUENCE

•Use of spinach, •Use of sugar,

pine nuts, almonds and
eggplant rice.

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MOORISH RULE INFLUENCE MOORISH RULE INFLUENCE

• Making of • Making cassatas

cannolis (fried (rich cakes with
pastry stuffed with dried fruit and
sweetened cheese) marzipan topping)

NORMANS INFLUENCE
NORMANS
INFLUENCE • Use of baccalà
(salt cod) for
different cuisines

SPANISH INFLUENCE
SPANISH
INFLUENCE • Introduced
chocolate,
tomatoes,
corn, potatoes,
and beans

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FRENCH INFLUENCE
FRENCH
INFLUENCE • Refined sauces,
roasted meats,
stewed meats and
vegetables

FRENCH INFLUENCE
AUSTRALIAN
•puréed soups, INFLUENCE
and the
prevalence of
cheese

AUSTRIAN INFLUENCE

•Use of crauti UNIQUE

(sauerkraut), COMPONENTS
strudel, and
goulash

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ITALIAN COMPONENTS ITALIAN COMPONENTS

• world renowned • With a long history
and often easily of a high regard for
identified by other eating and
cultures producing fine
products

Gorgonzola (rich, blue-veined

fontina (rich cow’s milk cheese)
cow’s milk cheese)

fettuccine
PASTAS
IN ITALY

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linguine spaghetti

rigatoni ravioli

lasagna carbonara

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mozzarella
Italian
Cheeses

Parmesan ITALIAN CUISINE

• Local customs and traditions rely on
the local ingredients to make a very
different regional dishes.

END OF
SESSION
Culinary English 1:5
Bajada, Ian Carlo