CHAPTER 4

Italian
Cuisine
GROUP 3
PRESENTED BY
LEARNING
OBJECTIVES
• Discuss the nature of Italian cuisine
• Discuss different ingredients used and methods in
Italian cuisines
• Understand Italian meal structures
• Explain different Italian pastas
• Prepare Italian dishes based on their meal structur
NATURE OF
ITALIAN
CUISINE
Italians are very proud of their cuisine since their food is renowned
throughout the world. Italian cooking is still, however, very regional.
With different towns and regions having their own traditions and
specialties. The tomato, one of the signature ingredients of Italian
cuisine, did not exist in Italy until Columbus brought some back from
the New World. Olive oil is the principal cooking oil in the south.
Butter is preferred in most of the north.
Pasta in the south is normally tubular-shaped and made from eggless
dough, while in the north it is usually flat, ribbon-shaped, and egg-
enriched. Southern cooks season more assertively than northern ones,
using garlic and lots of strong herbs. Northern cooks strive more for
subtleties. Antipasto means “before the meal” and is the traditional
first course of a formal Italian meal and may consist of many things.
The most traditional offerings are cured meats, marinated vegetables,
olives, peperoncini (marinated small peppers) and various cheeses.
Other additions may be anchovies bruschetta (toasted bread) upon
which one may stack the meats or cheeses.
The antipasto is usually topped off with some olive oil. Italians vie with the
French for the title of the world’s foremost wine drinkers. Italy with a
population of about 57 million, consists of twenty regions subdivided into ten
provinces that take the names of prominent towns. Each province has its own
distinctive foods and wines. Italian cuisine consists of traditional meals and
ingredients that people consume in Italy. While pasta, sauces, and cheeses are
staples across the country, every region has its own unique ingredients and
dishes that have contributed to the influence of Italian cuisine. Italian cuisine
is a rich array of flavorful dishes from across the Mediterranean country in
southern Europe. Eating an Italian meal is a ritual: a gathering of food, wine,
and family. In Italy, culinary traditions are like storytelling, passed down from
one generation to the next.
 DIFFERENT
INGREDIENTS
USED AND
METHODS IN
ESSENTIAL INGREDIENTS
THAT CREATE THE
FOUNDATION
Extra Virgin Olive Oil OF ITALIAN
CUISINE
While olive oil is often used in cooking, higher quality extra virgin olive
oil is used as a garnish to add a peppery flavor. It is also used as a dip for
Italian bread like focaccia or drizzled over salad. Olive oil is cooking oil
made by pressing fresh olives. It has a dark green or golden hue and a
buttery taste with pepper undertones. Italy, Greece, and Spain produce
most of the world’s olive oil supply, which is fitting, since olive oil has
been a staple of Mediterranean cuisine for centuries.
Balsamic Vinegar
True balsamic vinegar is produced in the Italian region of Modena or Emilia-Romagna. This
dark, well-aged vinegar is used in marinades and dressings. Italian balsamic vinegar is not
made from wine, but it is made from wine grapes. Specifically, Italy’s Trebbiano and/or
Lambrusco grapes, seeds, stems, and skins all juiced and left to age in wooden wine casks for
anywhere from two months to 25 years.
Garlic
Garlic is one of the most popular ingredients throughout the country, especially sautéed in
olive oil to create a flavorful cooking base.
Pasta
Pasta is a mix of flour, eggs, olive oil, water, and salt. There are many varieties based on the
shape and the region they’re from. Popular types include spaghetti (long, thin strands of pasta);
penne (tube shapes from Liguria); tagliatelle (thin pasta ribbons from Bologna); fettuccine
(long, flat pasta from Rome); and pappardelle (flat, wide pasta ribbons from Tuscany).
Pasta Sauce
Think marinara (tomatoes, garlic, onion, olive oil, and basil; this is Italy’s most famous
sauce); Pomodoro (Italian for “tomato,” this sauce uses the same ingredients as
marinara but is a thicker, smoother sauce); bolognese (meat like pancetta, beef, and
lamb are simmered in a tomato and wine sauce); and pesto (basil, garlic, olive oil, pine
nuts, and grated parmesan cheese are blended together into a green sauce served over
pasta, fish, or spread on bread).
Fresh Tomatoes
Brought to Italy in the sixteenth century, Italians first thought tomatoes were poisonous.
Now they are the heart of Italian cuisine.
Capers
“Capperi” are pickled flower buds from the Flinders rose bush. These small, salty green
orbs are a popular ingredient in Mediterranean dishes like chicken piccata and
puttanesca sauce.
Oregano
Dried oregano leaves add an earthy flavor to marinara sauce, pizza, salad dressing, or
grilled meats.
Porcini Mushrooms
In Italy, porcini mushrooms are found under pine and oak trees, especially in Tuscany.
Porcinis, either fresh or dried, are added to sauces cooked in risotto, or simmered in a
wine sauce to add texture to a dish. Boletus edulis–known as porcini, cep, Steinpilz, or
penny bun mushrooms–is an edible mushroom that can be found fresh or dried. Porcini
mushrooms are utilized for their earthy, meaty flavor in recipes for Italian pasta and rice
dishes, soups and sauces, and savory specialties like risotto.
Basil
Basil is a fragrant green herb with a smokey, minty taste, and the most popular herb in
Italian cooking. Basil is often used in tomato sauce, in Caprese salad, and is the main
ingredient in pesto sauce.
Italian Cheese
Ancient Romans created varieties of cheese by aging and smoking them. Hard
cheeses have a grainy texture and are shaved over salads or grated over pasta.
Popular varieties include Parmigiano-Reggiano from Parma in the Emilia-
Romagna region and Grana Padano from northern Italy. Pecorino is cheeses made
from sheep’s milk. A soft cheese like mozzarella is used to melt over meals, like
lasagna and pizza.
Red Wine And White Wine
To many, Italy is practically synonymous with wine. Wine has certainly been part
of Italian culture at least since the peninsula was colonized by the Ancient Greeks
—and thousands of years even before that if recent research is to be believed.
Italians drink wine and also use it to simmer meat dishes and add another layer of
flavor to a red sauce.
Some Well-known Italian
Cooking Methods
Alla Bolognese
This refers to the way in which a meat-based tomato and vegetable
sauce that is cooked for several hours over low heat. The traditional
ingredients added are onion, celery and carrot with some minced
meat. Red wine is added and cream or milk seals the sauce’s unique
flavour. Originating in the Bolognese region, this sauce is usually
served with flat pasta shapes such as tagliatelle or fettuccine.
Al Dente
‘To the teeth’ is the literal meaning of al dente which refers to a way of cooking
pasta. Perhaps undercooking is a better word! If a pasta dish is going to be
cooked once again, the pasta is usually cooked al dente the first time. This means
when you bite it, it feels firm to the teeth and not soft. It is sometimes also used
to refer to the way in which vegetables are cooked.
Risotto
Most Italians cook their rice in this way. If you want to make a risotto, all you
have to do is sauté some short-grain rice in olive oil, and add a meat stock to the
rice to cook it. The rice is usually cooked without a lid, and each time the stock is
absorbed, the rice is stirred and more stock is added. It is usually garnished with
cheese or butter and eaten with meat. Sometimes pasta can be cooked in this way
too.
Polenta
What the Romans enjoyed as porridge is now enjoyed by Italian food lovers
as a versatile dish. This refers to the method of cooking a cereal such as
cornmeal, buckwheat, or semolina in water for about an hour. Chickpeas
can also be used. Once it is ready, it can be served as is with an
accompaniment, or it can be baked, fried or grilled. Side dishes and
additions to this preparation vary: everything from fresh herbs, roasted
garlic to fish sauce and sausages.
Al Forno
Italians love to cook their pastas and pizzas ‘al forno’ which means ‘in the
oven.’ Although this term applies to any oven nowadays, the traditional
wood-burning oven or open flame grill was and is sometimes still used to
cook dishes al forno.
Alla Caprese
Mozarella, olive oil, basil and tomato are staples at the heart of this
cooking method which originated in Capri. These ingredients combined
together are served as antipasto or a starter. These versatile ingredients are
also combined to prepare a variety of pastas and dishes such as fusilli alla
caprese and spaghetti alla caprese.
Alla Mattone
Mattone literally means a heavy brick or tile, and this cooking method
gets its name from the brick that’s used to apply pressure to anything
being cooked, especially for grilling or sautéing. Chicken or any other
meat is a typical example of an ingredient that’s cooked in this manner.
Alla Genovese (Pesto)
Pesto is synonymous with alla Genovese which refers to the method of pounding or crushing
olive oil, basil, pine nuts and garlic to make a sauce. The method originated in Genoa and a
mortar and pestle are used to crush or pound the ingredients. There are other variations of
this, for example pesto rosso uses tomato and almonds.
Battuto
In Italian, battuto means to ‘beat’ or ‘strike’ and refers to the method of finely chopping
onions, celery, carrots, parsley and some meat like bacon which are then cooked in fat,
usually olive oil or lard. It forms the flavour base of many Italian pastas, risottos and soups.
Crudo
Meaning ‘raw’ in Italian, the method refers to slicing seafood, usually fish, very thinly and
topping it with olive oil, salt and citrus juice. You’ll find this served in Italian fishing towns. It
can also refer to a mixture of raw herbs and vegetables chopped together and added to a
cooked dish just before it is served.
THE ITALIAN
MEAL
STRUCTURE
 MEAL STRUCTURE
IN ITALY
Colazione – Breakfast (Morning, any time before 11, usually)
Colazione is the Italian name for breakfast. It is the first meal of the day and
you can have it at home (colazione a casa) or ‘al bar ‘(at the café).

A traditional Italian breakfast at home usually involves:

• A coffee drink, often made with an Italian stove top coffee maker or
espresso machine, with or without sugar and milk to taste
• Tea, while coffee is usually associated with Italy more than tea, black tea
is pretty popular in Italy too
• Cocoa milk for kids
Breakfast ‘al bar’ (at the café) usually involves a coffee drink such as coffee (espresso), cappuccino or latte
macchiato (similar to what abroad is called latte) and a cornetto (Italian croissant). Breakfast is a morning
meal however; you can have breakfast at a café’ almost any time of the morning. Usually, however, after
11am, you find fewer pastry options and the offering turns more towards sandwiches/lunch options.

Pranzo – Lunch (usually served between 1pm and 2.30 pm)

Pranzo is the Italian word for lunch. Lunch is maybe the meal that most changed over the course of the
last decades, changing from a rather filling affair to a much lighter one. A traditional lunch would have
had several courses such as antipasto, primo, secondo, contorno, dolce and caffe’. Most commonly,
lunch in Italy now is one main course: this can be a primo or a secondo, or a large salad bowl.
‘Insalatone‘ (big salads) are hugely popular in Italy! A glass of red wine with lunch is perfectly
acceptable even when going for a simple meal.
Merenda (snack time (for kids), mid-morning – midafternoon)
Merenda is not a meal as such but rather the name given to children snack time. The expression is ‘fare
merenda‘and applies for morning snack and afternoon snack. Common merenda foods for kids are bread and
prosciutto, biscuits, pizza (not the round type, the bakery type) or more and more often packaged snack of various
types.

Aperitivo (pre-dinner drinks and snacks/food, usually between 7 and 8)

Aperitivo in not a traditional Italian meal as such but rather a pre-dinner meetup with friends with drinks and
snacks or food. Aperitivo comes in several forms. In its most simple incarnation, aperitivo foresees a drink and
snacks, usually crisps and peanuts: the drinks of choice in this case are usually nonalcoholic soda drinks such as
Campari soda, Sanbitter or Crodino. In its full our form, more and more common, aperitivo foresees drinks and a
lot of food, ranging from finger food to pasta and rice dishes. This used to be served as a large buffet but 2020
saw the end of that so now it is often served as a selection coming to your table. Most aperitivo are in between
these two extremes: you usually have it sitting at a table and foresees drinks (alcoholic or not) and finger food.
Traditional Aperitivo drinks are:
• Campari soda
• Aperol soda
• Crodino
• SanBitter Bianco or Rosso
• Tomato juice (condito or not, ‘dressed’ or plain)
• Aperol spritz (alcoholic)
• Campari spritz (alcoholic)
• Prosecco (alcoholic)
• Beer (alcoholic, craft beers becoming more and more popular)
• Cocktails (Negroni and Americano are favorites)
Cena (dinner, usually between 8pm and 9.30pm)
Cena was the main meal of the day. In earlier times, it was held midday, but later
began to be held in evenings. It was a focal point of social life, along with the public
baths, the frequenting of which often preceded the meal. Seating during dinner was in
the triclinium, three couches for reclining arranged as three sides of a square, with a
small table for food in the middle of all these. The cena traditionally consisted of three
parts. The appetizer course often included eggs, olives, and honeyed wine. The
second, main course often included a main meat dish, like roasted pig. The third and
final course included desserts such as fruits or nuts. Only the very wealthy would
consume exotic dishes such as giraffe, ostrich, lion, and peacock.
DIFFERENT
ITALIAN
PASTAS
ITALIAN
PASTAS
Pasta is an easy dish that allows for a lot of experimentation.

Categories of Pastas:
• short pasta
• long pasta
• sheet pasta
• stuffed pasta
• dumpling pasta
Long pasta can be hand-rolled or made with an extruder. These are thin
ribbons and strand pasta shapes. They’re best when cooked with creamy
sauces that only have very small-sized chunky ingredients, if any at all.

Kinds of Long Pasta:

Angel hair pasta is long and thin, thinner than

spaghetti. It’s best with light oil-based and cream
sauces. Anything too chunky may overpower it.
Try pairing it with a classic homemade marinara
sauce for a traditional Italian dinner. Shredded
chicken or shrimp scampi are both great protein
additions.
Bucatini is looks a lot like traditional spaghetti.
However, it’s rounder, and there’s a hole through
the middle that gives each noodle a hollow
center. This makes it a little thicker than spaghetti
noodles. When cooked in soups, pasta dishes, and
casseroles, it hoards extra sauce. That’s the
superpower of bucatini.

Fettuccine it is like a flat spaghetti noodle —

that’s fettuccini. It’s a thicker and denser noodle.
It’s fairly wide, so it works well with chunky
meat sauces, unlike other types of long pasta. Of
course, creamy alfredo sauce tossed in with
fettuccine is a dynamic duo.
Spaghetti is cylinder-shaped like angel hair and
bucatini. However, it’s thickness falls somewhere
in the middle. It’s not quite as thin as angel’s hair,
but it’s thinner than bucatini. Meatballs are
always a classic combination. Bored with
traditional spaghetti? Give it a twist by making
pesto shrimp spaghetti.

Linguine resembles fettuccine, but it’s not as

wide. It’s a common noodle pairing for seafood
dishes, mixed with white wine sauces and clams
and mussels. Any cream-based or white wine
sauce tastes like a dream with linguine noodles.
Pappardelle pasta noodles are even better at
meshing with rich, meat-based sauces. For example,
it’s most commonly used in ragu or bolognese, but
it’s also great for seafood pasta dishes. It’s big, bad,
and sturdy, so you can throw any hearty sauce its
way.

Tagliatelle will be a little thicker of a bite. It can also

handle thick meat sauces, but it’ll do a cream or
tomato sauce justice, too.

Vermicelli noodles are skinny. There’s Italian and

Asian vermicelli — one is made with semolina and
the latter a rice noodle. You can toss vermicelli with
some olive oil and canned tomatoes for a light
spaghetti-like dish, or use them in stir-frys and soups.
Shorter pasta come in a variety of shapes that will all catch sauces in
different ways. It works great with thicker and chunkier sauces that have
meat and vegetables. Because of their unique shapes, most short types of
pasta are made with an extruder machine that cuts the shapes with a mold.

Kinds of Short Pastas:

Campanelle pasta is one of the lesser heard of
pasta shapes. It’s rolled in a cone and has a
ruffled edge, like a small bell-shaped flower. The
hollow center will catch thick sauces well, and
you could even cook as a substitute to elbows in
macaroni and cheese.
Casarecce a tube-shaped pasta, but slightly open
with rolled edges that weren’t quite connected.
Casarecce is like a loosely rolled and twisted noodle.
The center will also catch sauces well.

Cavatappi a hollow, spiral-shaped noodle is also

referred to as double elbow pasta. The multiple twist
and turns provide lots of surface area to get coated
with sauce and trap it inside, plus the extra length
gives more chew. Yes, it’s great in macaroni and
cheese).

Fusilli a spiral-shaped noodle has a lot of grooves

and crevices to catch extra sauce and dressings. It’s
sturdy enough to toss with a thicker sauce like
marinara or meat sauce. But it’s also commonly used
in pasta salads.
Rotini is commonly known corkscrew-shaped pasta.
It has a tighter spiral than fusilli. But like fusilli, it
catches all types of sauces well. From thick and
meaty to oil-based to creamy, it can handle it all. I
particularly love it in this one-pot chicken cacciatore.

Elbows a small, half-circle shape. In addition to

making pasta dishes, it’s an excellent noodle choice
for casseroles.

Farfalle is sounds exotic, but it’s merely bow tie

pasta. You’ll find it in all types of creamy pasta as
well as pasta salads (and maybe even accompanying
elbow macaroni on your kids’ art project). There’s
not a lot you can’t do with this type of pasta.
Gemelli pasta noodles look like two thin ropes
twisted together. However, it’s playing a trick on
your eyes. Its one noodle twisted to look that way. It
collects sauce well, and it’s a common noodle choice
when adding leafy veggies and herbs to pasta and
pasta salad.

Penne is likely already a family favorite in your

kitchen. It’s a hollow cylinder-shaped noodle with
slanted edges. It has ridges that make its texture ideal
for catching sauce. You might also see it called
mostaccioli. In addition to various pasta recipes, it’s
another common noodle used in casseroles. I mixed
with chicken and zucchini in this chicken piccata
pasta dish.
Rotelli looks a lot like something you’d see in a
kid’s soup (and often will!). It’s a fun wheel shape
that catches all types of sauces and ingredients in a
soup or pasta. It’s small and bite-sized.

Rigatoni looks like the sister noodle to penne. It’s

also cylinder-shaped with ridges in its texture.
However, it’s slightly stumpier and not as narrow,
and it doesn’t have the slanted edges that penne do.
Like penne, the ridges and gaping center will trap
sauce, so every bite is cheesy and creamy and
flavorful. I love it in my creamy butternut squash
pasta recipe.
Orecchiette - These noodles are often compared to
the shape of ears, and you can see why. While it’s a
diverse type of pasta that works well with most
recipes, cream sauces love to cling to it. The little
dips in its centers look small but work magic for
catching sauce and flavor.

Ziti is another type of pasta that looks very similar to

penne. It’s also narrow and hollow, but it has straight
edges and no ridges in its texture. Baked ziti is a
common dish on the menu at Italian restaurants, so
it’s casserole-friendly. Others love it tossed with a
little olive oil or tomato sauce for a simple weeknight
pasta dish.
Conchiglie is simply another word for shells. You’ll see
them in a variety of sizes from mini to small to medium
to jumbo. Of course, homemade macaroni is their claim
to fame, but their open centers are great for trapping any
type of cream sauce or thick and hearty meat sauce.
Orzo is often mistaken for a grain, but it’s a type of
pasta, possibly the smallest of the small pasta shapes. It
resembles rice, and it’s often used to make orzo pasta
salads. It can also add great texture to soups.
Ditalini is also on the smaller end of the spectrum when
it comes to small pasta shapes. If you were to slice a ziti
noodle into several smaller noodles, that’s what ditalini
resembles. It’s common in minestrone soup, and it’s a
staple ingredient in pasta Fagioli.
Sheet pasta noodles are thin and flat like a sheet of paper (but small
dimensions of course).

Kinds of Sheet Pasta:

Lasagna the most common type of sheet pasta. Its
ruffled, decorative edges characterize its shape. Of
course, it’s used to make lasagna, layered between
ricotta cheese and meat sauce in a traditional recipe
(vegan versions are popping up everywhere). You
can buy no-boil lasagna noodles that are precooked
and dehydrated. The moisture from your cheese and
sauce is enough to rehydrate the noodles without
having to cook them separately before you bake.
Filled pasta can be stuffed with delicious, cheesy, ooey-gooey, vegetable, or
protein-based filling. It opens a lot of doors for infusing flavor into your pasta
dishes.

Kinds of Filled Pastas:

Tortellini as small air tubes floating down a river. Or
little donuts. You can buy it stuffed with cheese and
meat. You can drench tortellini in sauces or serve it in a
brothy or tomato soup. It’s also great tossed in a little oil
and parmesan cheese since it already has lots of flavors
stuffed into the filling.
Ravioli is square and stuffed. Store-bought ravioli is
often on the smaller side, but don’t be surprised if you’re
served large ravioli at some Italian restaurants. The
edges are pinched close and have a ruffled texture. You’ll
find them stuffed with everything from cheese to
vegetables to meat.
Cannelloni noodles are a mashup of lasagne and
manicotti noodles. It’s tube-shaped pasta (like
manicotti) with no ridges (like lasagna). It starts
as sheet pasta that’s rolled into tubes. It’s stuffed
like manicotti noodles often with cheese and
tomato sauce.

Mezzelune pasta sort of resembles a potsticker,

but it’s a little flatter. It’s hand-rolled pasta that
starts flat. Their cuts into ovals that are then
stuffed, folded in half, and have pinched edges to
seal it shut before boiling.
Dumpling Roll Pasta

Kinds of Dumpling Roll Pasta:

Gnocchi made differently from hand-rolled and

extruded pasta, gnocchi call on the potato as the
base ingredient with flour and egg added. The
result is a dense and small dumpling shape.
Home cooks a chef alike love to get creative with
gnocchi, dousing it with creamy sauce, making it
from butternut squash instead of traditional riced
potato, or making it festive with a pumpkin sage
sauce, for example.
ITALIAN DISHES
BASED ON MEAL
STRUCTURE
ITALIAN DISHES
BASED ON MEAL
STRUCTURE
Italian breakfasts feature everything from sweet
pastries to savory meats, but you will find that
most Italians go for predominantly sweet
options. Here are some of the most popular
breakfast foods in Italy.
Sfogliatella
Sfogliatella is a type of Italian pastry that is popular in
Naples. It is made from a thin sheet of dough filled with
ricotta cheese and bits of candied orange peel. The dough is
then rolled into a cigar shape and baked. You can eat
Sfogliatella at any time of day, but Italian commonly enjoy
it as a breakfast pastry. In Naples, you can find Sfogliatelle
in many bakeries and cafes. They are the best when fresh
and warm, with a dusting of powdered sugar on top. If
you’re looking for a delicious breakfast pastry, be sure to try
Sfogliatella!
Maritozzi
Maritozzi is a type of Italian sweet bread that is popular for
breakfast, particularly in Rome. Some call its sweet buns or
roman buns, reflecting their origins. They are made with
flour, sugar, eggs, butter, with whipped cream stuffing in the
center. They go well with coffee or even tea. You can find
Maritozzi easily at bakeries, cafes, and restaurants. If you’re
looking for a sweet and creamy breakfast in Italy, Maritozzi
is definitely a choice to look at.
Fette Biscottate
Fete Biscottate is a type of Italian biscuit that is quite
popular for breakfast. Ingredients for making the biscuit
include flour, sugar, eggs, butter, and baking powder. You
can spread jam, butter, or Nutella on Fette Biscottates. They
are relatively hard so Italians usually dunk them in coffee or
milk. You can find Fette Biscottate at most convenience
stores in Italy. The best or worst thing about these is that
they can be stored for a very long time. Fette Biscottate is a
great option for a quick and easy breakfast in Italy.
Cornetto
Another typical breakfast dish in Italy is “cornetto.”
This pastry is similar to a croissant, but it’s usually has
whipped cream, custard, or jam inside. Cornetti are
often available at bakeries and cafes throughout the
country, and they’re perfect for a quick on-the-go
breakfast. In some regions of Italy (like Naples),
cornetto is also popular as an afternoon snack with
coffee.
Cannoli
Cannoli is a type of Italian pastry that is usually filled with
sweet cream and ricotta cheese mixture. They are popular in
Sicily and Naples and available in most bakeries and cafes
throughout Italy. Cannoli is typically a dessert option, but
locals also like to have them for breakfast. They are made
with dough that is rolled out into a thin sheet, and then cut
into rounds. The rounds are then deep-fried and filled with
the cream and cheese mixture. They are then dusted with
powdered sugar and served warm.
Bomboloni
Bomboloni is a type of Italian doughnut that is popular in
Italy. They are typically made with yeast dough that is deep-
fried and then rolled in sugar. Bombolonis come with a
variety of different fillings, such as Nutella, whipped cream,
custard, or jam. Locals usually have Bomboloni for dessert
or as breakfast in Italy. They are popular in many regions of
the country and you can find them in most bakeries and
cafes. If you’re a doughnut fan, be sure to try Bomboloni!
Brioche
Brioche is a type of bread that is popular in Italy. It is made
with flour, sugar, eggs, butter, and yeast, and has a light and
fluffy texture. Brioche is often eaten for breakfast and can
be served with honey, jam, Nutella, or other spreads.
Brioche is available at most bakeries in Italy, and it is also
popular in France and Spain. If you’re looking for delicious
and satisfying breakfast bread while in Italy, brioche is a
great option!
Panino con la mortadella
Mortadella is a type of pork sausage that’s popular in Italy.
It’s usually made from ground pork, beef, or veal. It has a
very distinct flavor thanks to the inclusion of spices like
black pepper, allspice, and cloves. Panino con la mortadella
is simply a sandwich with this sausage – you can eat it on
bread or rolls, and often comes with cheese, tomato sauce,
or lettuce. A hearty breakfast before you head out to explore
all the famous Italian landmarks!
Espresso
This is one of the most popular drinks in Italy and a
common option in Italian breakfasts. The magic happens by
brewing coffee with a small amount of water at high
pressure. This produces a concentrated coffee that’s thick
and syrupy. Espresso is a flavorful and energizing way to
start your day in Italy with a caffeine punch.
Cappuccino
Cappuccino is a coffee drink with origins from Italy. The
name comes from the Capuchin friars, who wore robes with
a hood that resembled the drink’s foam head. A typical
cappuccino is made with espresso, steamed milk, and
foamed milk. Cappuccino is another popular drink for
breakfast in Italy. It goes well with pastries or other sweet
treats. There are many cafes and coffee shops throughout the
country where you can enjoy a delicious cappuccino. If
you’re looking for a great way to start your day while in
Italy, be sure to try this Italian classic!
Italian Antipasto Skewers
Italian Antipasto Skewers are fast and easy. Using fresh
ingredients, these three appetizers are the perfect addition
to any get together. From Parties to BBQs, everyone will
love these.

Italian Lentil Soup

Italian Lentil Soup is a delicious healthy One Pot Soup
Recipe. A hearty creamy soup without adding milk or
cream. Perfect for lunch or dinner, serve with some crusty
bread and dinner is served!
PRANZO – LUNCH
Tortellini Soup
A delicious Hearty Tortellini Soup, a simple soup made with
a vegetable broth and spinach. Hearty and comforting.
Perfect for lunch or dinner. Tortellini in a Broth is a very
popular first course in Italy, especially in winter time. But
they are also an Italian tradition usually served in a capon
broth on Christmas Day or on Boxing Day. I have also
discovered that Italians like to add a little more to the broth
besides the Tortellini to make it a heartier soup.
Mushroom Risotto
Mushroom Risotto is a creamy rice dish made with broth,
white rice, mushrooms, and two kinds of cheese. Some
mascarpone cheese makes it rich and creamy and Parmesan
adds lots of flavor. Homemade risotto is not hard to make
and the results are amazing. This is a classic Italian recipe
every home cook should try. For this mushroom risotto, you
don’t need any special skills or equipment. If you can stir,
you can make it! And there is really nothing better than
homemade creamy risotto. It’s rich and cheesy with
delicious mushrooms. Perfect for a cold day.
Beef and Lentil Soup
Beef and lentil soup, a comforting hearty soup recipe that is
part lentil soup and part beef stew. This is an easy recipe
with simple ingredients that is delicious on a cold day.
There’s nothing better than a simmering pot on the stove
when it’s cold and chilly out. Serve a bowl of the easy lentil
soup with some crusty bread on the side and it will warm
you up. A few fresh ingredients like beef and vegetables
with a few pantry spices and, of course, the lentils are all
you need. It tastes amazing once it’s simmered and no one
ever guesses how easy it actually was to make.
Sicilian Pasta
Sicilian Pasta is the perfect pasta dish for summer with fresh
eggplant, tomatoes, garlic, and seasonings. Quick, easy
pasta recipe with plenty of cheese, too. It’s very simple, but
like many recipes from Sicily, it’s absolutely delicious.
During the summer we trade the heavy pasta dishes for
recipes like this Sicilian pasta recipe – a pasta dish with
fresh summer vegetables. In this case, eggplant is the star
making this a light but still satisfying dinner. And an easy
one!
Pasticcio di Melanzane
Pasticcio di Melanzane is a simple baked Italian eggplant casserole. It is
layered with 2 types of cheese, a simple tomato sauce and spices. A toss
between a lasagna and a parmigiano. Perfect as a side dish or main dish.
One of the most grilled vegetables in our house has to be eggplant.
Between grilling it as a tasty Side Dish or appetizer to cooking it in a
skillet with Bucatini Pasta! It has fast become one of my favourite
summertime garden fresh veggies.

Ricotta Fritters
Ricotta Fritters is a fast and easy vegetarian recipe. They make the perfect
side dish or even main dish idea. Soft and creamy inside with a lightly
crunchy outside. They will be gone in no time!
CENA – DINNER
Arancini
Arancini are arborio rice balls severed with ragu, cheese,
and optional sides like aubergine, peas, etc. Beginning your
meal with this specific food of Italy would open your taste
buds to flavours that will further build your appetite for the
remaining courses. Arancini is a typical Sicilian preparation
that has a cousin brother in Rome known as Supplì.
Fiorentina Steak
Traditionally known as Bistecca Fiorentina, this famous
Italian dish is a soft spot for many locals. A T-bone beef
steak is cooked for five to seven minutes so that the outside
layer is grilled, leaving the inner steak rare or medium-rare.
Hard-core Italian food connoisseurs only eat this steak if the
beef is from Tuscany; however, there are equally good
options available in Rome, Milan, and Sicily.
Ossobuco
Ossobuco is a bone-in veal shank cooked on a low-heat stove to
infuse flavours from meat stock, vegetables, and white wine. For the
unversed, veal is the meat from the calves of a cow that is considered
quite a delicacy in various European countries. Since it is a luxurious
food item, it is best to give it a go at a 5-star hotel or a top-rated fine-
dining restaurant.

Risotto al Nero di Sepia

Risotto al Nero di Sepia is prepared with arborio rice, cuttlefish, and
squid ink that are all top-shelf ingredients.
REFERENCES
https://www.masterclass.com/articles/guide-to-italian-ingredients-and-recipes

https://yourstory.com/mystory/8926a21d4d-do-you-know-these-10-italian-coo
king-methods-/amp

https://mamalovesitaly.com/traditional-italian-meal-structure-and-courses/

https://www.jessicagavin.com/types-of-pasta/

https://nomadsunveiled.com/italian-breakfasts-in-italy/

https://anitalianinmykitchen.com/category/course/lunch/

https://www.veenaworld.com/blog/top-10-most-iconic-foods-to-eat-in-italy
Thank You
For
Listening!
 Group 3
JHAMICA DELA CRUZ
ROMARIE MUNOZ
JHON LENOX VALDEZ
GRACE ANN LAMBINO
JOANA ROSE GALOSMO
GIORDAN GELACIO
CHRISTIAN DEB ANCHETA