FRANCE

THE LAND
France is a diverse and varied country, with a range of landscapes and natural features.
Here is some information about the land of France: France has a total land area of about
551,000 square kilometers (212,000 square miles). It is the largest country in the
European Union and the third-largest country in Europe, after Russia and Ukraine. France
is divided into 18 administrative regions, which are further divided into 96 departments.
These regions have different landscapes and cultures, reflecting the diversity of the
country. France has several major mountain ranges, including the Alps in the southeast
and the Pyrenees in the south. These ranges are popular for skiing, hiking, and mountain
climbing. France also has a long coastline, with the Atlantic Ocean to the west and the
Mediterranean Sea to the south. The country has many beaches and resorts along these
coasts, as well as a number of islands, including Corsica, located in the Mediterranean. In
central France, there is the rolling countryside of the Loire Valley, known for its beautiful
castles and vineyards. The region is also home to the longest river in France, the Loire.
Other major rivers in France include the Seine, which flows through Paris and into the
English Channel, and the Rh 么 ne, which flows into the Mediterranean. These rivers are
important for transportation and have played a significant role in the country's history and
development.

THE HISTORY
France has a long and rich history that has shaped the country's culture, society, and
identity. Here is a brief overview of the key events and periods in French history:
Prehistoric and ancient times: France has been inhabited for thousands of years, and the
country has a rich history of human settlement and civilization. The ancient Gauls were a
Celtic people who lived in what is now France from around the 6th century BC. In the 1st
century BC, the Roman Empire conquered Gaul, and the region became a Roman
province. Middle Ages: After the fall of the Roman Empire, France was divided into
several smaller states. In the 9th century, the Franks, a Germanic people, united much of
the country under the rule of the Carolingian dynasty. The Middle Ages saw the
development of the feudal system, the construction of castles and cathedrals, and the
growth of towns and trade. Modern period: In the 15th and 16th centuries, France became
a major European power under the rule of kings such as Louis XIV. The French
Revolution of 1789 marked the beginning of a new era in French history, with the
abolition of the monarchy and the establishment of a democratic republic. 19th and 20th
centuries: France played a significant role in both World Wars and has been a leading
member of the European Union since its formation. The country has a long tradition of
political and social reform, and it has made significant contributions to art, literature,
science, and technology. Today, France is a modern, diverse, and influential nation with a
strong global presence
THE PEOPLE
The population of France is around 67 million people. The official language is French,
but many people also speak regional languages, such as Breton, Basque, and Catalan.
France has a long and rich history, with influences from various cultures, including
Celtic, Roman, and Germanic. It is known for its art, literature, food, wine, fashion, and
many other cultural contributions.

THE FOOD
The diversity of French cuisine is due to the cultural influences and ingredients available
in France’s different regions.

AIGUILLETTES-Long, thin strips of duck breast.

ARGENTEUIL-Refers to a dish that includes asparagus. The Argenteuil region (a
suburb of Paris) has sandy soil in which the best asparagus used to grow.
ASPIC-Clear jelly used to coat cold foods.
Bavarian Cream (Bavarois)-A rich egg custard stiffened or set with gelatin and whipped
cream added.
BABAS-Small raisin-filled yeast cakes that are soaked in rum-flavored sugar syrup after
baking.
BECHAMEL-A white sauce made from milk infused with flavoring and thickened with
a roux
BEIGNETS-Light French fritters made from choux pastry, or dipped in batter and deep-
fat-fried.
BISQUE-A highly seasoned thick, creamy soup, classically of pureed crustaceans,
thickened with rice.
BLANQUETTE-A stew of lamb, veal, chicken, or rabbit with a rich sauce made from
the cooking liquid, often garnished with small onions and mushrooms.
BONNE FEMME-Literally “good woman”; refers to traditional garnish of onion, bacon,
and potato.
BORDELAISE-A dish containing red or white Bordeaux wine and beef marrow.
Bouillabaisse-A Mediterranean fish stew that originated in Marseilles. Traditionally
served in two dishes, one for the pieces of fish and the other containing slices of French
bread with the broth poured on top
Boulangere-French for “baker”; refers to meat or poultry cooked on a bed of sliced
potatoes. At one time, small houses in country districts of France had no ovens, so the
Sunday lunch of leg of lamb was set in a dish with sliced potatoes and onions, which was
left with the local baker to cook while the family was at church. Bourgeoise Garnish of
diced bacon, baby onions, and carrots cut to a consistent size.
Bourguignonne-Cooked in the style of Burgundy, with mushrooms, onions, and red
Burgundy wine
Canape-Small open-faced, garnished pieces of bread or toast, they are always small (one
or two bites) and served as an appetizer or with cocktails
Chasseur-Means “hunter-style”; refers to a mushroom garnish flavored with shallots and
white wine
Crepe-A very thin French pancake that can be sweet or savory.
Crudites-Raw vegetables that are arranged and served as an appetizer
Duglere-A dish that includes a veloute sauce with tomatoes and parsley
Duxelles-Finely chopped mixture of mushrooms, shallots, and herbs, cooked in butter
and used to flavor soups, sauces, and stuffings.
Financiere (a la) -Literally, “banker’s style,” referring to a rich garnish of kidneys,
sweetbreads, mushrooms, and quenelles.
Foie Gras-The liver of a goose that has been specially fattened.
Jardiniere-French for “garden-style”; a garnish of small carrots, peas, string beans,
button onions, and small potatoes.
Madeleine- Shell-shaped light sponge cakes, made in special Madeleine pans that give
the characteristic shape
Matelote-French name (meaning “sailor style”) for a fish stew made with wine, the dish
may be made with veal or poultry
Petits Fours-Small pastries that are easy to eat, in one or two bites.
Pilaf-Rice dish made from long-grain rice sauteed with onions in fat, and then cooked in
stock.
Quenelles-Oval dumplings made from fish, chicken, rabbit, or veal. A mousseline
mixture with the addition of egg whites, seasoning, and cream, poached and served with
sauce
Rossini-A dish made with small cuts of meat, foie gras, and truffles served with a
Madeira sauce
Vol-au-vent - Round case of puff pastry.

ITALY

THE LAND
Italy is a country located in Southern Europe. It is a peninsula that is surrounded by the
Mediterranean Sea, the Adriatic Sea, the Tyrrhenian Sea, and the Ionian Sea. The country
is divided into 20 regions, and its capital is Rome.
Italy has a diverse landscape that includes rugged mountains, rolling hills, beautiful
beaches, and vast plains. The country is home to several famous mountain ranges,
including the Dolomites, the Apennines, and the Alps. The Italian Alps are particularly
famous, and they are home to several popular ski resorts. The country also has several
active volcanoes, the most famous of which is Mount Etna in Sicily.
In addition to its natural beauty, Italy is known for its rich cultural heritage. The country
has a long and storied history, and it is home to many of the world's most famous art,
architecture, and ancient ruins. From the Colosseum in Rome to the Leaning Tower of
Pisa, the country is full of iconic landmarks that attract millions of tourists each year.
Italy is also home to many famous works of art, including the sculptures of Michelangelo
and the paintings of Leonardo da Vinci.
Italy's culture is also known for its food, wine, fashion and design, as well as its
contributions to literature, music, cinema and philosophy.
The country has a population of about 60 million and official language is Italian. Many of
the people in Italy speaks two or more languages. It is a parliamentary republic, the
President of the Republic is the head of state, while the Prime Minister is the head of
government.
THE HISTORY
Italy has a rich and diverse history that spans thousands of years. Early human
habitation in Italy dates back to the Paleolithic period, and various civilizations and
empires have risen and fallen in Italy throughout the centuries, leaving behind a rich
cultural heritage and historical legacy.
In the 8th century BC, the Roman Republic was established, which quickly
expanded to control much of the Italian peninsula. Under the Roman Republic and later
the Roman Empire, Italy became a major center of power and culture, with the city of
Rome as the capital of the empire. This period left a lasting impact on Italy, and many of
the country's architectural and engineering marvels can still be seen today.
After the fall of the Western Roman Empire, Italy was ruled by different invaders and
it wasn't until the Middle Ages that a sense of Italian identity began to emerge. In the
Renaissance period, beginning from 14th century and lasting until the late 16th century,
there was a resurgence of arts, sciences, and culture in Italy, with cities like Florence,
Venice, and Rome becoming centers of artistic and intellectual activity.
In 1861, Italy became unified as a nation-state after a series of wars and political
upheaval, though it faced several challenges throughout the 20th century including World
War I, the rise of fascism under Benito Mussolini and World War II. After the war, Italy
underwent a period of rapid modernization and economic growth and became a republic
in 1946. Today, Italy is a member of the European Union and is known for its rich
cultural heritage, beautiful art, delicious cuisine, and famous fashion.

THE PEOPLE
Italians trace their culinary heritage to Romans, Greeks, Etruscans, and other
Mediterranean peoples who developed the methods of raising, refining, and preserving
foods. Dining customs acquired local accents influenced both by culture and a land
divided by mountains and seas. Additionally, independent-minded spirits developed
among the regions during the repeated shifts of ruling powers that fragmented Italy
throughout history. Because of its geographical position, Italy has direct contact with and
the influence of the main ethnic and cultural areas of old Europe (neo-Latin, Germanic,
and Slavic-Balkan areas) as well as through North African countries, along with the
world of Arab-Islamic civilizations. Consequently, while still anchored in the European
and Western civilization, Italy can be considered a natural link to those African and
western Asian countries that, bordering as they do on the same Mediterranean Sea, have
shared historical events and cultural influences over many centuries.

THE FOOD
Antipasto means "before the meal" and is the traditional first course of a formal Italian
meal. 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. Italians vie
with the French for the title of the world's foremost wine drinkers.
Northern Italy encompasses eight of the country’s twenty regions:
Emilia-Romagna
Fruili-Venezia Giulia
Liguria
Lombardy
Piedmont
Trentino-South Tyrol
Asota Valley
Veneto

Central Italy encompasses six of the country’s regions:

Abruzzo
Latium
Marches
Molise
Tuscany
Umbria

Southern Italy, often referred to as the Mezzogiorno, encompasses four of the country’s
regions:
Basilicata
Campania
Calabria
Apulia (Puglia) and the islands of:
Sicily
Sardinia

Amaretti - Crisp almond macaroons sprinkled with coarse sugar

Bollito Misto alla Piemontese - A rich and flavorful boiled dinner containing seven
kinds of meat, seven vegetables, and seven condiments.
Cacciatore - Chicken braised alla cacciatora, meaning “hunter’s style,” is a northern
Italian preparation that usually includes onions, tomatoes, pancetta or lardo, and often
mushrooms. In central Italy, garlic, rosemary, olives, and a touch of vinegar may be used.
Cappuccino - Espresso with foamed milk and containing equal parts espresso, steamed
milk, and foamed milk.
Asiago d’allevo - A pressed, cooked cheese made from ewe’s or cow’s milk. It is a firm,
strong table cheese after two to six months. Cheese ripened for longer periods of time are
used for grating.
Fontina - A medium-hard cheese that melts easily. Made from full cream milk, it is
ripened for about three months
Limoncello - A lemon liqueur produced in southern Italy, mainly in the region around the
Gulf of Naples and the coast of Amalfi and islands of Ischia and Capri, but also in Sicily,
Sardinia, and the Maltese island of Gozo. It is made from lemon rinds, alcohol, water, and
sugar. Bright yellow in color, sweet and lemony, but not sour since it contains no lemon
juice
Mortadella - Bologna’s most famous pork product, a softly flavored cooked sausage
made from lean pork studded with small cubes of flavorful fat.
Pasta - In Italian the word pasta means “paste,” and refers to the dough made by
combining a durum wheat flour called semolina with a liquid, usually water or milk. The
term pasta is used broadly and generically to describe a wide variety of noodles made
from this type of dough.