CATERING MANAGEMENT

ITALIAN CUISINE
Introduction
History has proved that where there is great civilization, there is great cuisine. The roots of
Italian cooking are in the ancient Mediterranean cultures. Italy first known inhabitants, the
Etruscans, had a highly artistic and developed culture, amazingly advanced in agriculture.
Over that are layers of influence from invading peoples, including the Romans, Phoenicians,
Saracens, Goths, Normans, French, Spanish and Austrians.
For centuries, there was a distinction between what the wealthy ate and what was eaten by the
poor. Meat eating was a privilege reserved for very few until the modern times, while the
peasant class, with its close connection to the earth had access to fruits and vegetables, and to
the wild foods of the sea and forests. Thus with even comparatively merge resources, the
peasants developed rich cooking traditions. Throughout the courts and the religious
communities, with higher level of education and international connections, new foods and
cooking ideas were gradually diffused. With the rise of the middle class at the time of the
renaissance, the concern for quantity was replaced with one for quality. It is in the middle
class that a meeting of cucinaricca(the“rich kitchen”) and the cucinapovera(the “poor
kitchen”) took place, brought together by a common reliance on local resources. Over the
centuries it evolved until finally it blossomed into what we know as the classic Italian
kitchen, an exceptional embroidery of diverse culture, economic and historical influences.
For the most part great Italian food is found in the home.
Culture
Italy’s culture comprises of food, wine, art, architecture, music, drama, sports, opera houses
are very popular and the roman coliseum holds up to 50,000spectators. Family is the most
important aspect of Italian culture, as it provides their foundation in society. Italians are
devoted to their local community. The leaning tower of piazza is a symbolic meeting place.
Usually in the centre of the town, In the evenings Italians take evening walks with their
friends or families stopping by local gelatenia (ice cream bar). The teenagers may spend their
time at a pizzeria talking with their friends. Every town and village in Italy have its own
patron saint, on which includes processions, pilgrimages and sacred rituals.
“Bellafigura” is a common expression used for the stylish dresses of Italian people as making
the right impression is considered very important in the Italian culture. Valentine, Versace,
Armanni, Gucci, wool and linen have been important parts of Italian identity. The Italian
lifestyle is also partly influenced by beliefs in or opposition to the catholic hierarchy. Many
celebrations in Italy are specific to catholic religion, but non-religious people also participate
in the festivities. Religious rituals that were considered a rite of passage remain a strong part
of Italian customs that start with baptism, first holy communion, confirmation, marriage and
funeral mass. Today 98% of Italians are baptized and 80% are married in the church.
“Traditional Italian family culture”
Sunday dinner was the most frequent gathering of the Famiglia and the key provision of the
generational contract. As an Italian American man explained to historian Robert Orsi: “We
were taught two things: religion and we were taught family life. That was it, that was it. We
weren’t taught family— we just picked it up. We were very close. Sunday meal was the meal
you had to be there.”
Food history within the culture
Food was traditionally and currently is the focus for family life in Italy. It identifies the
specific regions in Italy with a positive image of Italians throughout the world. In northern
Italy, piedmont at the base of the alps, is the north western most region and is characterized
by high mountains, a hill at its center, and rolling plains in the south. The terrain is rugged
and the climate is cold. Food in this region include boiled meats, polenta (a porridge or mush
made from finely grounded cornmeal and hot water), soups and rich desserts, all of which
characterize a diet for outdoor people.
The communities along the po river grow rice, onions, celery, artichokes, peppers
and asparagus. The region is known for cheese, fontina. Along the region of genoa along the
Italian Riviera, freshly caught sea food is abundant. Herbs, such as basil, which is used for
among other things, pesto Genovese, are grown on hillsides. The Milan region is also known
for its butter and cheese aperitif Campari (Soda is thesingle-serve aperitif with a moderate
alcohol content (10%) that with its unique and incomparable.), panettone (sweet bread made
by adding zest of orange and lemon ,butter, sugar ,flour, yeast kneaded and made into a
dough and baked) and balsamic vinegar(dark concentrated and intensely flavoured vinegar
made from grape must). Milan is known for herbs, tomatoes and wine. In Venice, the spice-
trading centre, rice, sea food, polenta, beans and salt cod are prevalent. Emilia-Romagna and
Parma are associated with milk, the vital ingredient for the third most important product of
the region, parmesan cheese.
Fertile land on the Adriatic sea produces cheese, pork products, meat and pasta,
seafood parmesan and prosciutto di parma. In Florerance, beef from Tuscan cattles and
grapes are grown in the mountains between Florence andsiena. Fresh pasta is more common
in the north and central regions compared with dried pasta in the south. The geographyical
difference of the mountainous south provides pasta made with durum wheat, fruit, corn,
beets, tomatoes, pasta, polenta and local berries for peasant cuisine.
Rome is the political, religious and gastronomic capital of Italy; its cosmopolitan
cuisine (influenced by northern, southern and foreign cuisines) includes flat and tubular pasta,
lard/bacon fat, olive oil, butter, and cheese pecorino, as well as mozzarella and ricotta
cheeses. Highly seasoned pork and lamb dishes are a result of the abruzzo farming which is
related to the mountainous region coastline on the Adriatic sea, where goats and sheep graze
on mountain slopes, cow’s milk is drawn to make cheese and pigs and lambs are raised for
their meat. Other crops include wheat and eggplant, as well as sweet and hot peppers.
Sourthern Italy, which was influenced by Greeks, Arabs, Romans, French and Spaniards is
one of the poorest regions. Naples is known for its pizza, mozzarella cheese, tomato sauce
spaghetti, macaroni pasta, and seafood. The Napoletans eat well and are known for their
desserts. Basilicato Apulia is at the southern most tip of Italy. In the mountains are locally
raised goats, lambs, pigs and small game, and the foods enjoyed are sausages, artichokes,
cabbage, hot peppers and sweet pastries. In the region of Calabria mountainous terrain is
surrounded by the sea on three sides and the food sources include pasta, vegetables, tuna and
sword fish. In the region of Calabria, the fish is grilled and accompanied with vegetable soup,
pasta and large loaves of bread.
The island of Sicily is mountainous with ancient cooking traditions, fertile land and
a sunny climate. Food grown on this island include wheat, citrus fruits, figs, eggplants,
pepper, tomatoes, broccoli and squash, with little meat. Tuna, sword fish, mullet, sardines and
anchovies are staples of this region. Sicilians make their own bread and make tubular pasta
that are topped with strongly seasoned sauces. Colourful sweet pastries made with cream,
candied fruit, honey and almonds are traditional desserts of this region. Caponata,( is a
Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped
fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour
sauce.)marinated eggplant and tomato dish, serve as an accompaniment to sword fish, tuna
and sausage. In Sardinia the cuisine includes sheep and goats, cheese, pork, wild boar, fowl,
beef, pasta, and bread. Fresh meat is rare, but all types of salami is produced. In the country
side when women learned to read and write, recipes for traditional dishes were still
commutedverbally. No quantities, weights, or measurements were given; everything was
prepared according to the cooks eyes, nose, hands and taste.
In rural Italian communities, food existed as the vital form of economic and social
exchange. Food was used as a form of payment for laborers. If the family’s breadwinner
passed away or a natural disaster or disease struck a village, starvation was the primary
concern. Subsequently, in times of prosperity, people demonstrated their good fortune by
utilizing food to pay their respects to god and the community. Food was dual purposed: firstly
as a form of payment for labourers and secondly it brought the community together during
their leisure time. Due to the difference in climate, growing season, proximity to water and
historic trade connections with other parts of the world, diets varied in the regions of Italy.
The daily diet in the south included spaghetti made at home from rye and wheat
flour, salt and water. Common pasta toppings included sheep or goat cheese, tomatoes, beans,
herbs, and vegetables. Because of their long growing season vegetables incorporated were
greens such as savoy cabbage, escarole, lettuce, chicory and turnip. Other common
vegetables were eggplant, peppers, onion, garlic, artichokes, asparagus, squash, broccoli,
celery and peas. Root vegetables such as turnip roots, carrots and beets were considered fit
only for animal feed. Sicilians were noted for their abundant and creative use of sea food for
holiday seasons because they lived close to the sea. Potatoes, rice and corn meal were used on
occasions, but generally in the north.
Fruits and vegetables were eaten raw or with minimal cooking for taste preference,
but also due to the lack of wood in the southern Italy that resulted in insufficiency of cooking
fuel. The simmering tomato sauce developed later in southern Italian life. During the winter
months Italians ate the food they had dried, salted or preserved in vinegar or rendered pork
fat during the summer and fall. Cured meats, such as ham and sausages were common, but
fresh meat was rare as southern Italy’s hot climate meant that slaughtering was inadvisable
except from December through march. Pizza margherita(pizzamade with San Marzano
tomatoes, mozzarella Fior di latte, fresh basil, salt and extra-virgin olive oil. , named for
italys queen margherita came to Naples in 1889 and tricoloured pizza which represented the
colours of the newly adopted Italian flag was made especially for her.
Characteristics Of Italian Cuisine
The Italian cuisine is very simple one. Although many meals consist
of four to eight ingredients. This cuisine is very famous in the world. However
regional differencesare evident and almost every city has its own flavours (Capatti ve
Montanari, 2003). For example, in Bologna the mortadella sauce, in Florence the Bistecca
alla Fiorentina – steak cooked in wood fire is famous. Flavours and dishes vary according
to the season. Each season has its own unique dishes. The ones cooked in the winter is
Lombardi'ʹs polenta pasticciata, Bologno'ʹs lasagne, verdi al forno and Veneto'ʹs brown
bean soup. After Easter, lighter foods are preferred and Pastry in brood and crostini
which is fried bread with anchovies and cheese are popular. In summer, all in Italy,
vitello tonnato that is the cold veal with tuna fish sauce is widespread. Another point
is the food names are a bit confusing. For example, the same pasta is named tagliolini
in Florence, trenette in Genoa, and tonnarelli in Rome.
Stable Foods (Breads, Pasta, Grains, and Pulses):
Grains and the product made from it have formed the bulk of the Mediterranean diet for 4000
years. After other vegetables, were adopted into the diet along with beans. Even now these
stable foods remain central to the cuisine
Grains:
Polenta: Fine cornmeal polenta and polenta taragna (bulk wheat polenta) are essential
particularly in northern region
Rice- (Carnarolirice,Arborio rice, Vialonenano rice):Long gram rice is used for boiling and in
soups. Arborio, Vialonenano and carnaroli rice are used for risotto because they are uniquely
suited to slow cooking in a small quantity of liquid; the large core of the rice remains
somewhat firm, while the exterior becomes creamy, absorbing all the flavours.
Borlotti beans: The colour of borlotti may vary from mottled red to brown or blue-grey.
They are used fresh or dried, in baked dishes soup.
Cannellini beans: These are the most common Italian beans. They have a creamy texture
when cooked. Avoid the canned product.
Lentils (Lenticchie) Earthly brown lentils do not require pre-soaking. They are much used for
soups, stews and baked dishes.
Chick-peas (Ceci): dried, rehydrated chick-peas have a wonderful nutty flavour, far superior
to the canned product.
Breads (pane) and Focaccia:
Every Italian region has their own typical breads. They are made with refined wheat flour,
wholemeal, semolina, cornmeal, or rye and may contain herbs, olive , cheese. Focaccia, flat
yeast breads, are eaten as antipasti or snacks.
Eg- Grissini sticks, olive focaccia, Ryebread,corn bread, country loaf
Sweet breads: Sweet yeast breads studded with fruits, nuts and spices are an ancient
tradition. The dough is usually enriched with eggs, butter or oil and may be flavoured with
flower water. Celebration bread contain fillings, chocolate or sweet wine.
Eg –Pandora flavoured with marsala, panettone, sweet bread rolls.
Pasta:
Dried pasta: There are 350 varieties of factory made pasta produced from durum. Wheat
semolina,flour and water. The myroid shaped are invented not only in creative spirit but also
for particular uses.
Eg - penne, penne rigate, orecchiette, farfalle conchiglie.
Dried pasta for soups: Tiny pastina such as orzo, comes in many shapes such as ditali are
meant for thicker soups. Capelli d’ angelo( angels hair) pasta is used in clear broth.
Eg- orzo, StellineAnellini, Linguine, Spaghette.
Fresh Pasta: Fresh pasta means pasta that are made at home, not found in the refrigerator
section of the supermarket. It is made with refined wheat flour and eggs, and is sometimes
tinted and flavoured with spinach, tomato, beetroot or cocoa powder. It may also be made
with buckwheat or semolina. It is used for all types of stuffed pasta shapes.
Eg- Fresh cappelletti, Fresh tagliatelle (flat rolled pasta)
SPICES, SEASONING AND HERBS:
Spices is used in smaller quantity in Italy in order to not drown out the taste of food
These spices include the following:
Coriander (coriandolo): used in lamb and pork dishes
Nutmeg (nocemoscata): used in sweet dishes. Nutmeg is a common ingredient in ravioli and
dishes that contain spinach or cheese
Pepper (pepe): black peppercorns are widely used, freshly ground. White pepper is also used.
Saffron (zafferano): most often used in risotto and in fish soups and stews. This spice is used
sparingly, as it is very expensive
Vanilla (vaniglia): vanilla is a popular flavour in sweet dishes; vanillasigar in sachets is
frequently used with regular to give flavour to cakes and pastries. Vanilla beans, rather
extract, is used in most Italians.
Basil (basilica): sweet basil and bush basil are the most common forms of the numerous
varieties of basil. It is mostly used in dishes that contain tomatoes, in salads, soups and on
pizzas. Fresh basil is most often used. If using dried basil, the sweet kind is more flavourful.
Bay leaf (alloro): used as a flavouring for casseroles, soups, and roasts.
Oregano (origano): also known as wild marjoram, oregano is used on pizza as well
as in sauces and casseroles: flavours differ from region to region.
Italian parsley: (prezzemolo): Italian parsley is a flat-leaved and more pungent than curly
parsley.
Thyme (timo): not used except in sardines
Fennel (finocchio): used in three ways: the bulb, finocchio, is used whole, sliced or quartered
as a vegetable, and either braised or baked or baked au gratin or chopped raw in salads.
Wild fennel stems (finocchiella): used along with the leaf (bitter tang of aniseed) in cooking
to flavor sauces (fish and pork dishes). Fennel seeds are used in sausages and cooked meats.
Salt: Sea salt is used throughout Italy. Coarse sea salt is used at the table or in cooking
Garlic (aglio): A member of onion family garlic has extraordinary health giving attributes. It
is much used in southern Italian cooking. It should never be used in its bitter dried or
powdered form. Avoid garlic that is begun to sprout.
Marjoram (Maggiorana): Marjoram has a similar taste to oregano, but is more complex and
mellow in comparison. This herb is very versatile and successful in both its fresh and dried
forms.
Juniper (Ginepro): The berries from an evergreen, juniper has a wild, musky scent and
flavour, ideal for game, It should be crushed before use.
Chilli pepper (peperoncino): Whole or crushed chillies are widely used either fresh or dried,
particularly in the south, to give fire to sauces and pickles.
Sage (Salvia): The musty highly aromatic flavour of sage is well-matched with white meats
such as pork or veal. Sage is also used to flavour butter as a dressing for gnocchi or stuffed
pasta. Fresh sage leaves coated with batter and fried in olive oil make a delicious antipasto.
Mint (Menta): There are numerous varieties of mint used in Italian cooking, including wild
mint (mentucia) and catmint. Mint is added judiciously to stuffing, vegetables, dishes, sauces,
salads and some fowl dishes.
Rosemary (Rosmarino): Often found wild, rosemary is one of the most fragrant herbs. It’s
refreshing, pungent, pine-like aroma is retained even when dried. It is eminently suitable for
flavouring roasted meats, particularly pork, lamb and veal, but it also gives a zing to tomato
sauces and stewed dishes.
Cinnamon sticks/ grounded cinnamon (Canella): This spices comes from the dried inner
bark of an evergreen tree from the laurel family. Expecting in Sicily, it is used primarily for
desserts, in stick or power form.
Cloves (Chiodi di garofano): These nail shaped clove are the dried flower buds of an
evergreen tree related to myrtle. They are used in baking and cooking.
Fennel seeds (Semi di finocchio): Sharp, aniseed- tasting fennel seeds are especially suited to
pork. They are also used on roasts, in desserts and in sausages.
Anise seeds (Anise): Anise has a similar flavour to fennel, but is sweeter with less bite. It is
typically found in sweet breads, biscotti and desserts.
Most Italians grow their own herbs or use fresh herbs from the market. If they grow their
own herbs, any excess is shared among neighbours. In the winter month home-dried herbs are
used. They can be grown easily in pots on the windowsill or in the garden. The herbs should
be picked in the summer at the height of the growing season, stored in the freezer, or hung up
to dry and then stored in airtight containers.
CONDIMENTS
CHEESE
The 450 cheeses produced in Italy are each a product of local geography, resources, history,
and tradition. Every region and province has its own cheese which are made by hand by
skilled cheese- makers whose craft has been passed down through the generations. Cheese
may be made from cow’s, sheep’s or goat milk.
Fontina: The signature cow’s milk cheese of Val d’ Aostafontina is also eaten in
neighbouring regions. It has a sweet, mild, and nutty flavour and its excellent melting
qualities make it suitable for fillings, toppings and sauces, such as the famous Pied montese
fonduta. Fontina is also a table cheese.
Uses: used in prosciutto, rosemary chicken, zucchini with beacon and gnocchi with fontina
sauce.
Toma: A flat round cheese usually made of cow’s milk and produced in the Alpine region of
Val d’Aosta. After the cheese is formed, it is covered with mountain grasses and left to ripen,
which imbues it with a pleasant flavour and aroma. It is a excellent melting cheese.
Uses:it is used as a snacking cheese, on pasta, risotto, grated on top of grilled vegetables.
Gorgonzola: This superb fermented creamy cow’s milk cheese, characterized by its blue
veining and strong barnyard aroma, is a speciality of Lombardy, young, runny Gorgonzola,
dolce latte, (peeled tomatoes are cooked in oliveoil, onion, garlic wirhparsely, bay leaf
oregano for two to three hrs) . Aged Gorgonzola is highly aromatic and pungent an is eaten as
a table cheese.
Uses: It is used as a spread on bread, over hot polenta or made into a pasta sauce, used in
salads and in desserts
Pecorino: This famous cheese is made from sheep’s milk. There are young, soft tangy
varieties suitable for use as table cheeses and sharper aged, hard ones suitable for grating.
Most pecorino exported abroad comes from Sardinia, Lazio and Tuscany.
Uses: it is used as a alternative to parmesean cheese, Pecorino is an excellent grating cheese
over pasta dishes, breads and baking casseroles. Pair it with a glass of big, bold Italian red
wine or a light beer.
Caciocavallo: This is a drawn-curd cheese from the south, like provolone. It is made from
the milk of cows raised on a diet of wild grasses and plants, which gives the cheese a
distinctive aroma and flavour.
Uses: because of its saltiness, it is used as an accompaniment to a glass of Primitivo red wine.
Provolone: A cow’s milk cheese made all over Italy, provolone can be pear-shaped,
spherical, oblong or pig-shaped, dolce (sweet) or piccante (sharp). It is a good melting cheese
and table cheese.
Uses: it has high amount of calcium and protein. Used in combination with red wine,
homemade breads and flat breads.
Mozzarella: A fresh, soft cheese made from buffalo milk (mozzarella di bufala), mozzarella
can also be made from sheep’s or cow’s milk. It is meant to be eaten the same day as it is
made; refrigerating arrests its flavour. It is the best melting cheese, suitable for topping
southern- style baked dishes, and its sometimes smoked.
Uses: because of its high melting natureit is widely used in Italian beef sandwich, zucchini
pizza casserole, Italian pizzas, bruschetta (Toasted bread gets rubbed with garlic (don't skip it,
it's the best part) and topped with simply marinated tomatoes)chicken wraps, buffalo chicken
lasagne, vegetable and cheese foccasia.
Ricotta: Ricotta means “re cooked” and is so named because it is made from whey released
in the heating process of making other cheeses. It is a fresh, creamy cheese. It is a fresh,
creamy cheese. Ricotta salata is slightly salted, solid but tender, and is grated or served as a
table cheese. Ricotta forte is made from salted, hardened sheep’s milk ricotta and is aged for
one month.
Uses: used in white sauce pizzas, blended with mozerella or gorgonzola for cremy white
base.
Scamorza: This is a flask-shaped cow’s milk cheese from the south with a fairly low fat
content. Italians like to serve it grilled with ham and mushrooms.
Uses: Since Scamorza has excellent melting qualities, it is best known to flavour baking
dishes, for griddling or topped with prosciutto for extra zest. Foccacia bread topped with
scamorza, crositini, polento.
Mascarpone: A thick, fresh, naturally sweet cream cheese.
Uses: mascarpone is used in the cooking and in baking, particularly in sauces and creams. It
is also the basis of many uncooked desserts such as tiramisu a cake made with expresso and
mascarpone.
Grana or grana padano: young grana is a excellent table cheese, while mature grana is
suitable for grating. It is a cow’s milk cheese in the parmigiamo family, but aged for less time
and produced in larger quantities. Emilia – Romagna, Lombardy, piedmont and Veneto all
produce this cheese.
Uses:pasta, grated over salads, hot dishes, soups, risottos, with soft red or sweet dessert wine.
Taleggio: A young, buttery cow’s milk cheese from Bergamo in the mountains of Lombardy,
taleggio can be eaten, with its distinctive orange crust, as a table cheese.
Uses: grilled cheese sandwich and slices can also be used to top casserole dishes. It is used in
risotto and polenta and can be chopped up and added to salads. Serve it with light reds or
whites, especially wines from the Lombardy region.
Parmigiano- Reggiano: it has been made in Emilia- Romagna for 700 years. It is a cow’s
milk cheese that is aged for atleast one year. It has a rich straw colour with an intense,
complex flavour and moist, flaky texture. Only the authentic cheese has “parmigiano-
reggiano” punched into the rind. This is an eating cheese as well as a grating/ cooking cheese.
Uses: Parmigiano-Reggiano is typically served grated on top of pasta dishes, used in soups
and risottos. It is also eaten as a snack
Equipments
There is little sophisticated equipment in the Italian kitchen. Most task are accomplished
with a good knife or mezzaluna and a chopping board. Pots and pans are simple too. The
traditional vessel is earthenware, which is superbly versatile. Copper or cast iron cookware
is also invaluable because it allows even cooking.
Knives: The best type of blades are made of carbon steel, as they have cleaner edges and
can be sharpened more easily than those made of stainless steel. A large chef’s knife with a
straight edge for slicing and a paring knife for smaller tasks are essentials
Mezzaluna
A Mezzaluna with a 25cm blade is indispensable for chopping.
Colander:
A sturdy, free –standing metal colander with large round holes is needed to drain pasta
quickly (rapid draining is necessary to prevent pasta from continuing to cook after being
removed from the heat)
Pastry wheels:
Sheets of fresh pasta and pastry dough can be cut with pastry wheels. Straight –edged
wheels are used primarily for cutting pizza and focaccia. Flute-edged wheels make
attractive edges on ribbon-style fresh pasta and stuffed pasta.
Meat mallet:
A meat mallet with a blunt end and a textured metal end is used to tenderize meat and for
flattening cutlets, chicken breasts and beef slices for stuffed meat rolls.
Box grater:
The graters are stainless steel and small holes are used for grating nutmeg, the medium
holes for hard cheese or to make breadcrumbs, and the larger holes for shedding softer
cheese or vegetables.
Pasta machine:
The roller-type pasta machine is the only equipment that produces good homemade pasta as
it both kneads the dough and rolls it into very thin sheets. Extrusion machines do not
successfully accomplish these tasks. The heaviest and most sturdy machines are best
because their rollers are better calibrated for rolling out the dough thinly and evenly. These
machines are cranked by hand or may have electric motors attached for automatic rolling.
Dough scraper:
A scraper is used for cleaning the work surface of flour and dried dough that has stuck to it
and would otherwise find its way into a ball of dough. Scrapers may also be made of plastic
or metal.
Potato ricer:
This is the best piece of kitchen equipment for transforming cooked potatoes into a smooth
purée. It can also be used for other cooked ingredients such as chestnuts. The rice works
like a garlic press, extruding the ingredient in very fine shreds.
Wire mesh spoon:
This is a useful tool for retrieving food from a deep-fryer on from boiling water. It allows
liquid to drain off quickly before the food is transferred to absorbent paper or served.
Spatula:
Use a rubber spatula to scrape clean the inside of a bowl while blending or mixing.
 Food mill (passatutto):
No piece of modern electric equipment can replace the food mill (also called as “mouli”). It
pushes through food, such as cooked tomatoes, puréeing while straining. (Blenders and food
processors do a good job of puréeing,but do not hold back seeds or skin.)
Other equipment may include vegetable peeler, long-handled wooden spoons, sieves, wire
whisk, baking stone, and baker’s peel, ladle, pastry brushes, blender, peppermill, pestle and
mortar, stove- to- oven pan and hidded frying pan.
METHODS OF PREPARATION
•Boiling- In this method the food is cooked in hot water.
Examples of this include pastas, rice, vegetables, and tough but flavourful cuts of meat.
•Panfrying- In this method the food is quickly cooked in a small amount of very hot fat
(butter or vegetable oil). This is commonly known as “sautéing.” Example - vegetables.
Although some dishes are cooked in larger amounts of oil.
Example- Arancini, Cotoletta.
•Braising- In this method the food is browned in hot fat and then cooked in a moderate
amount of flavored liquid (wine, broth or vegetable juice), most often with aromatic
vegetables and other seasonings.
A good example of braising is Osso Buco, braised veal shanks.
•Pot roasting- In this method the cuts of meat are slowly cooked in a mostly-closed pot in
the presence of a liquid-typically wine, vinegar or tomatoes. By cooking the meat slowly, it
tenderizes itself as it cooks and the liquids' flavors intensify as they reduce.
Example - Stracotta alla Fiorentina.
•Grilling- In this method the food is quickly cooked over the embers of a hardwood or
charcoal fire. This is used for tender, well-marbled cuts of beef and pork and certain kinds of
seafood.
Example- Bistecca alla Fiorentina
•Baking- It is a method of preparing food that uses dry heat, normally in an oven. Heat is
gradually transferred from the surface of cakes, cookies, and breads to their center. As heat
travels through, it transforms batters and doughs into baked goods and more with a firm dry
crust and a softer center.
Example - pizza, lasagna, focaccia, pasta, parmigiana.
SERVING A TRADITIONAL ITALIAN MEAL IN ORDER
A traditional Italian meal is leisurely process, a time to share news of the day and enjoy the
delicious results of the cook’s labour and has several distinct courses.

 Antipasto: Something to nibble onsuch as a bowl of marinated olives and some fresh
fennel for dipping in extra-virgin olive oil, or a wedge of fine Parmigiano - Reggiano and
some bread served with drinks.
 Primo: A first course or appetizer. Usually pasta, rice, soup, or polenta. Keep
portions small (eight servings for a pound of pasta) because the main course comes next.
 Secondo: The main course, usually chicken, meat, or seafood dishes are served.
 Contorno: The main course is usually accompanied by a platter of vegetables. This
side dish is usually quite simple and highlights the simple goodness of the vegetable.
 Dolce: On most days, the dolce is a bowl of fruit. Some hard-Italian cookies,
called biscotti, for dunking, and dessert wine are another option. More elaborate cakes, tortes,
and custards are for special occasions.
 Caffe: End the meal with espresso.
STYLES OF SERVICE
Typical day’s menu
Southern staple foods include pasta, dried beans, greens and tomato sauce, whereas northern
staple foods include risotto, meat, cheese and white sauce.
Breakfast is served about 8 AM and consists of cappuccino or espresso, sweet rolls, cookies,
croissants (bread flour is mixed with butter, sugar, yeast and then made into a dough which is
refrigerated overnight and then rolled, cut into a triangle shape twisted and baked), and
toasted breads either homemade or purchased that morning from a local bakery. Jams pre-
serves, honey or a chocolate spread such as nutella are used on the croissants or toast.
Jams honey and nutella
Midmorning snack adult drink espresso or cappuccino with the pastry, croissant or fruit left
over from breakfast. Snack machine at school mainly sell chocolate bars, chips and soda.On
weekends and vacation days adults go to bars for an Aperitivo (prosecco), a light sparkling
wine, along with mixed nuts, crackers, potato chips, olives prior to lunch.
LUNCH
A typical lunch meal includes antipasto, “before the meals” because it is a custom in Italian
home never to keep people waiting for food. Antipasto is served before guests are seated; for
example- bruschetta (crusty bread with chopped tomatoes, pesto, olives, cheese and garlic) or
an assortment of slices of meat (salami,prociutto,carpaccio), cheeses (provolone, searmoza)
marinated vegetables (eggplant, zucchini), and olives (or maybe cantaloupe wrapped in
prosciutto or tomato with a basil leaf, extra virgin olive oil with light salt and pepper, and a
side of bread sticks). An elegant “raw” antipasto is a carpaccio, very thinly sliced, chilled raw
meat or fish lightly sprinkled with olive oil, various herbs and shaved parmesan cheese. Both
first and second courses are equal in portion size and smaller in portion than a main course.
The first main dish includes pasta, risotto, soup (minestra, a vegetable soup) and tortellini in
broth (chicken broth is made and then tortellini is added along with parmesan cheese and
boiled).
The second main course includes meat or fish seasoned according to the region plus a cooked
vegetable that is served separately as a side dish (contorno). Contorni (a plain salad that
includes potatoes, zucchini, asparagus, broccoli rabe and green beans) follows the second
dish and is used to cleanse the palette rather than as an accompaniment to meat or fish. Bread
of the region is included in this meal, which may be used to clean the plate of sauce during
informal dining. Pasta is never eaten as a meal in itself except for lasagna or pizza. A regional
wine such as chianti or sangiovese, is often served after the first dish. The second dish is
followed by a cheese and fruit platter in everyday dining. Dessert which may include torta,
gelato, or biscotti (cookies), and espresso. Is served only when guests are present or on
special occasions
SNACKS
An afternoon snack might consist of Panini (tomatoes, mozzarella cheese and salami), fruit,
yoghurt, cake or cookies.

DINNER

A typical Italian dinner includes pasta or meat/ fish, salad/greens, fruit, bread and wine. On
Friday fish is served as a meal. If the breadwinner is not home for lunch, dinner becomes the
main meal.

A late snack specially during summer or a night out may consist of plain bread, meat,
cheeses, wine or water.

SPECIALITY FOODS
SOUPS:
Acquacotta -It is a hot broth-based bread soup in Italian cuisine. It originated in the coastal
area known as the Maremma in southern Tuscany and northern Lazio. Acquacotta is made of
stale, fresh, or toasted bread, added to vegetable broth and seasoned to taste. It is served with
poached eggs. Ingredients used are onions, garlic, tomatoes, carrots, bread, water, salt.
Garmugia - Garmugia is a soup in Italian cuisine that originated in Lucca, Tuscany, central
Italy. Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke
hearts, fava beans, peas, onion and meats, such as pancetta and veal. Carrot, celery and beet
leaves may also be used. The pancetta and veal may be used in relatively small portions, to
add flavor to the soup. The soup may be cooked in an earthenware vessel. Total cooking
times can vary between approximately 30 minutes to over 2 hours.
Minestrone- Minestrone is a thick soup of Italian origin made with vegetables often with the
addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery,
carrots, stock, and tomatoes.
ZuppaToscana - Zuppa Toscana is a broad-based term literally meaning "Tuscan soup".
Classic zuppa Toscana normally is a soup made from kale, zucchini, cannellini beans,
potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili,
toasted Tuscan bread, and rigatino (an Italian bacon)
Stracciatella- Stracciatella (to shred), also known as Stracciatella allaRomana, is an Italian
soup consisting of meat broth and small shreds of an egg-based mixture, prepared by
drizzling the mixture into boiling broth and stirring. Traditionally prepared by beating eggs
and mixing in grated parmesan cheese, salt, pepper, nutmeg, lemon zest, and sometimes
semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to
produce little shreds ("Stracciatella") of cooked egg in the soup. The resulting soup can be
served in bowls containing a few thin slices of toasted bread, with additional parmesan grated
on top
Cremadi funghi- Crema di funghi is a simple type of soup where a basic roux is thinned
with cream or milk and then mushrooms and/or mushroom broth are added.
Zuppa di fagioli – bean soup
SALADS
Caprese salad- It is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and
sweet basil, seasoned with salt and olive oil, occasionally paired with arugula
Capponmagro - It is an elaborate Genoese salad of seafood and vegetables arranged into a
decorative pyramid and dressed with a rich sauce. It is a salad of tomatoes, cucumbers,
peppers, lettuce, hard-boiled eggs, bottarga, and dried tuna dressed with olive oil.
Caponata- It is a Sicilian eggplant dish consisting of a cooked vegetable salad made from
chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet
and sour sauce.
Caesar salad- It is a green salad of romaine lettuce and croutons dressed with lemon juice (or
lime juice), olive oil, egg, Worcestershire sauce (it is a fermented liquid made with
anchovies, red onions and garlic) Dijon mustard, Parmesan cheese, and black pepper.
Insalata Mista - It is a simple salad made of single green, dressed with olive oil, salt, vinegar
or lemon juice. This is referred to as insalata verde. Elaborate insalata mista consist of
different kinds of greens with the addition of some vegetable, such as carrots, celery, fennel
(all in small pieces), and tomato. For this reason, the name "mixed salad”. In addition, thinly
sliced parmesan cheese placed over the top just before serving.
APPETIZERS
Bruschetta- Bruschetta is a grilled bread rubbed with garlic and topped with olive oil and
salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.
Crostini- Crostini are an Italian appetizer consisting of small slices of grilled or toasted bread
and toppings. The toppings may include a variety of different cheeses, meats, and vegetables,
or may be presented more simply with a brush of olive oil and herbs or a sauce.
Carnesalada- It is a specialty of Northern Italy. It is made by flavoring beef rump with salt,
pepper, juniper berries, rosemary, crushed garlic, and bay leaves. After at least two weeks of
turning and kneading the meat, which traditionally rests in steel tubs, it is ready to be
consumed, either raw or cooked. In a raw form it is cut thin like carpaccio and drizzled with a
stream of extra virgin olive oil, and with a few ultra- thin slices lemon or chopped capers; or
Parmesan cheese and arugula. If cooked, the slices should be cut a bit thicker, then fried for a
minute and served with boiled beans.
Funghitrifolati- It is an easiest and versatile vegetable dish of Italy. It is made of fresh
mushrooms sautéed with Italian herbs, garlic, olive oil and served with garlic bread.
Arancini- It consist of a ball of rice coated with bread crumbs and then deep fried. It is a
staple of Sicilian cuisine. The most common fillings are: al ragù or al sugo, filled with ragù
(meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella
cheese, and often peas, and al burro or ô burru, filled with ham and mozzarella
Croquette - A croquette is a small cylinder of food consisting of a thick binder combined
with a filling, which is breaded and deep-fried. The binder is typically a thick béchamel or
brown sauce, or mashed potatoes. Typical fillings include finely chopped meat, seafood,
cheese, rice, pasta, or various vegetables as well as seasonings such as spices, herbs, and
mushrooms.
MAIN DISH
FIRST COURSE
In Italian, the first course is called primo piatto. Usually, the primo piatto is made up of a dish
made up of grain such as pasta, risotto, gnocchi. Some popular pasta dishes are Spaghetti
Bolognese, Spinach Cannelloni and Lasagna al Forno.
Spaghetti Bolognese- Spaghetti with meat sauce, it consists of spaghetti served with a sauce
made from tomatoes, minced beef, garlic, wine and herbs; sometimes minced beef can be
replaced by other minced meats. It is often served with grated Parmesan on top, but local
cheeses, such as grated cheddar are also often used. It may be served with a larger proportion
of sauce to pasta than is common in genuine Italian spaghetti dishes. The sauce may be laid
on top of the pasta (rather than being mixed in, in the Italian manner) or even served
separately from it, leaving diners to mix it in themselves.
Spinach cannelloni- Cannelloni are a cylindrical type of lasagna generally served baked with
a filling and covered by a sauce in Italian cuisine. Popular stuffing includes spinach and
ricotta or minced beef. The shells are then typically covered with tomato sauce. Cannelloni
are also a typical dish of the Catalan cuisine of Sicily, where they are called canelons and
traditionally consumed on Saint Stephen's Day.
Lasagna al Forno- Lasagna are a type of wide, flat pasta, possibly one of the oldest types of
pasta. It is also an Italian dish made of stacked layers of this flat pasta alternating with fillings
such as ragù (ground meats and tomato sauce) and other vegetables, cheese (which may
include ricotta and parmesan) and seasonings and spices such as garlic, oregano and basil.
The dish may be topped with melted grated mozzarella cheese. Typically, the cooked pasta is
assembled with the other ingredients and then baked in an oven. The resulting lasagne
casserole is cut into single-serving square portions.
Pasta:
Pasta is a staple food of traditional Italian cuisine. It is also commonly used to refer to the
variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened
dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded
into various shapes, then cooked and served in a number of dishes. It can be made with flour
from other cereals or grains, and eggs may be used instead of water.
Each traditional pasta dish is defined by a specific kind of pasta, a specific cooking style, and
a specific sauce or condiment. There are large number of evolutions and variants of the
traditional dishes. Pasta is also often used as a complementary ingredient in some soups, but
these are not considered "pasta dishes" (except for the category pasta in brodo or 'pasta in
broth').
The various kinds of pasta are categorized as: pasta secca (dried pasta), pasta fresca (fresh
pasta), pasta all’uovo (egg pasta), pasta ripiena (filled pasta or stuffed pasta, like ravioli),
gnocchi (soft dough dumplings). The cooking styles are categorized in: pasta asciutta (or
pastasciutta, in which the pasta is boiled and then dressed with a complementary sauce or
condiment), pasta al forno (baked pasta, in which the pasta is incorporated into a dish, along
with the sauce or condiment and subsequently baked), and pasta in brodo (pasta in broth, in
which the pasta is cooked and served in a broth, usually made of meat).
Gnocchi- Gnocchi is an Italian pasta, the most common of which is classic potato gnocchi
(Gnocchi di patate). They are made of cooked mashed potatoes, flour and eggs.It is flavored
with some type of cheese or spinach or chicken. Common accompaniments of gnocchi
include melted butter with sage, pesto.
Risotto- Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy
consistency. Risotto is usually made with short-grain rice. This dish can be made with fish or
seafood as well. The broth can be derived from meat, fish, or vegetables. Many types of
risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common
ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow
colour.
Polenta- Polenta is a porridge type dish popular in Northern Italy. In Italy it is often made
with various ingredients, including cornmeal, ground rice, buckwheat, and chestnut flour. The
coarse cornmeal is whisked into boiling salted water, butter is added and simmered for 25
mins resulting in a grits-like consistency. It may be served as a hot porridge, or it may be
allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Schlutzkrapfen- A large semi-circular ravioli (a type of pasta) stuffed with spinach, garlic,
onions, herbs and sometimes ricotta. The dough is usually made of white flour or buckwheat
flour, durum semolina, mixed with eggs and olive oil. The dish may be served with
mushroom or pesto sauce, with salsiccia or seafood, and with cherry tomatoes.
SECOND COURSE
The second course, or secondo piatto, is the part of the meal that usually consists of meat and
fish. The course might include steak, roasts, braises, lamb and chicken. Chicken is a very
common ingredient used in the secondo piatto and generally, every part of the chicken can be
used in creating the meal. Proteins like meat, poultry, and seafood dishes, sometimes egg
dishes like frittata. Famous secondi include osso buco (veal shank), pollo allacacciatora
(hunter-style chicken) and branzino al sale (salt-baked sea bass). There are also a few
vegetarian secondi like melanzanealla parmigiana (eggplant parmesan)
Saltimbocca alla Romana- It is a delicious Italian Veal Recipe. Slices of tender meat topped
with a slice of prosciutto and a sage leaf cooked in a simple wine sauce.
Osso buco- It is a specialty of Lombard cuisine of cross-cut veal shanks braised with
vegetables, white wine and broth. It is often garnished with gremolata (sauce made of
parsley, garlic and lemon zest) and traditionally served with either risotto allamilanese or
polenta, depending on the regional variation
Braciolone- It is an Italian roulade meat dish consisting of braised beef, veal or pork that is
filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It is typically
served topped with a tomato-based sauce. Various additional ingredients can be used, such as
garlic, parsley, walnuts and pork lard, among others. The hard-boiled eggs are sometimes
placed in the center of the roll, which provides a "bull's-eye" appearance when the dish is
sliced.
Salt-crusted sea bass- It is a typical Italian dish, mainly enjoyed in the coastal regions of
Liguria, Veneto, Puglia, and Sicily. After it has been thoroughly cleaned, the whole fish is
coated in sea salt, which is occasionally enriched with finely chopped dried herbs, and it is
then left to slowly cook in the oven. It is best paired with various steamed or boiled
vegetables and a splash of lemon juice.
Parmigiana- It is an Italian dish made with a shallow or deep-fried sliced eggplant filling,
layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both
the Southern regions of Campania and Sicily.
Frittata- It is an egg-based Italian dish similar to an omelette or scrambled eggs, enriched
with additional ingredients such as meats, cheeses or vegetables.
SAUCES
It is a liquid or semi-liquid mixture that is added to a food as it cooks or that is served with it.
Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve
as a medium in which food is contained, for example, the velouté sauce of creamed chicken.
Seasoning liquids (soy sauce, hotpepper sauce, fish sauce, Worcestershire sauce) are used
both as ingredients in cooking and at table as condiments
Béchamel - It is a white sauce and consists of a white roux (butter and flour), infused with
bay leaf, peppercorn, shallot, and parsley. It is prepared with garlic, anchovies, olive oil,
butter, and cream. Other flavorings include truffle, walnut oil, or hazelnut oil. Béchamel
accompanies raw, boiled, or roasted vegetables during the autumn and winter – traditionally
carrot, fennel, celery, cauliflower, artichokes, and onions.
Ragu alla Bolognese - It is one of the most famous pasta sauces from Italy. Bolognese sauce
is a meat-based sauce derived from Bologna, Italy. It is a slowly cooked sauce that requires
several different techniques, from sautéing to braising. Ingredients includes onion, celery,
carrot and different types of minced or finely chopped beef, often alongside small amounts of
fatty pork. To finish off the sauce, red wine and tomatoes are added, and it is simmered to
become thick and rich in texture. Bolognese sauce is versatile, and can be served over many
different forms of pasta and baked into lasagna.
Tomatosauce – It is always a perennial favourite to top pasta tomato sauce. Tomato sauce
consists of peeled tomatoes, onion, butter cooked until it loses its raw flavor and seasoned
with salt, or other herbs or spices. When simmered long enough, it becomes a silky and
satisfying topping for any al dente pasta.
Pesto–It is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally
consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such
as Parmesan cheese, all blended with olive oil. It is traditionally served with trenette, trofie or
gnocchi pastas.
Agliata- It is a savoury and pungent garlic sauce and condiment in Italian cuisine used to
flavor and accompany grilled or boiled meats, fish and vegetables. Agliata is prepared with
crushed garlic, olive oil, bread crumbs, vinegar, salt and pepper. The bread crumbs are
soaked in vinegar, which is then squeezed out, after which the garlic is whisked or beaten into
the mixture. Its preparation includes the emulsion of the ingredients to prevent separation,
which is performed by the olive oil being added in a slow drizzle while the mixture is
constantly whisked.
DESSERTS
Desserts are reserved for special occasions such as Sundays, holidays or as a celebration for
when uncles, aunties and cousins join the family table, but are not typical of daily meals.
Desserts can be purchased at local pastry shops; typically, a boxful of assorted Italian pastries
are served. A very common Italian dessert is cannoli (Sicilian origin) which are tubes of
crisp fried pantry dough filled with a sweet cream mixture of ricotta cheese, sugar, spices and
coca and may include chocolate chips, dried fruits or nuts.
Zeppole- Zeppole are basically “Italian doughnuts” simply dusted with sugar, cinnamon and
honey or (as usually found on the East Coast) filled with yellow cream and covered with
whipped cream.
Tiramisu- It is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped
in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured
with cocoa. The recipe has been adapted into many varieties of cakes and other desserts

Pannacotta (Italian for "cooked cream") is an Italian dessert of sweetened cream thickened
with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other
flavorings. Panna cotta is often served with a coulis of berries, or a sauce of caramel or
chocolate

Panforte- Panforte is a strong bread of sienna, served as fruitcake at the Christmas table. It is
a traditional chewy Italian dessert containing fruits and nuts. Sugar is dissolved in honey and
various nuts; fruits and spices are mixed together with flour. The entire mixture is baked in a
shallow pan. The finished disc is dusted with icing sugar.

Panettone- It is an Italian type of sweet bread originally from Milan usually prepared and
enjoyed for Christmas and New Year made by adding zest of orange and lemon, butter, sugar,
flour, yeast kneaded and made into a dough and baked.

Cassata- It is a traditional sweet from Sicily, Italy. Cassata consists of round sponge cake
moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit; a
filling also used with cannoli.

BEVERAGES
Bottled mineral water, carbonated or not is served with all meals. Bottled water is assumed
tobe purer than tap water. Coffee is a typical after meal beverage for Italian’s. cappuccino
coffee is a coffee with a thick layer foamy milk topped with a shake of coca, is served before
10:30 am, usually with breakfast, café lungo is a small black coffee weaker than expresso.
Café macchiato is black coffee with a dash of milk, caffe latte is a large coffee with milk.
Children maybe served latte macchiato; warms milk with a shot of coffee, otherwise they
drink water, juice or soda with their meals.
Red wine is typically served with meals, even during the working days; and if ordered
at the bar tap water must be served free. It is customary that the head of the household pour
the first round with a toast usually salute. An aperitif (light drink) such as Prosecco (Wine)or
verdicchio (white grape wine) is typically served before meals, or spumante (sparkling wine
made from Moscato Bianco grape.). Soda is served for special occasions; usually 1liter of
soda is placed on the table to be shared among the guests. Wine is to compliment the meat,
and if not consumed by a guest it is considered to be insulting to the host.
Campari- It is an Italian alcoholic liqueur, obtained from the infusion of herbs and fruit
(including chinotto and cascarilla) in alcohol and water. It is a bitter, characterized by its dark
red color.
Spritz - It is an Italian wine-based cocktail, commonly served as an aperitif in Northeast
Italy. It consists of prosecco, Aperol and soda water.
Bellini- It is a cocktail made with Prosecco and peach purée or nectar. It originated in Venice,
Italy.
Negroni- It is a popular Italian cocktail, made of one-part gin, one-part vermouth rosso (red,
semi-sweet), and one-part Campari, garnished with orange peel.
Americano- Commonly known as the father of Negroni, Americano shares the same
ingredients as the Negroni, only leaving out the gin. This famous Italian beverage is widely
served with ice and a slice of lemon or orange.
FOOD WITH CULTURAL SIGNIFICANCE
Easter (pasqua)
Easter or Resurrection Sunday, is a festival commemorating the resurrection of Jesus Christ
on the third day after his Crucifixion. It is the culmination of the Passion of Jesus, preceded
by Lent, a 40-day period of fasting, prayer, and penance.
The Easter basket contains an egg covered with cookie dough. The egg symbolizes
fertility, resurrection and rebirth. Lamb eaten on Easter Sunday is a symbol of Christ’s
sacrifice to the people. Chocolate eggs are brightly wrapped and sold in pastry shops
throughout Italy. Smaller eggs are for children and larger egg contain a surprise inside such
as a toy for a child.On Easter Sunday, melon and prosciutto, tossed salad, ravioli, marinated
lamb, asparagus parmesan, (asparagus is added in butter along with olive oil and stirred
withparmesan) Easterbread (flour is added to the melted butter with sugar and then kneaded
and baked with an egg in centre), fruit, and lamb cake(southern Italy) are served.
On Pasquetta (Easter Monday), Italians travel to the country side for a picnic or lunch to
welcome spring season. A picnic may include Panini, wine, mineral water, fruit, cookies, and
hard-boiled eggs on Easter Sunday.
Christmas
Christmas is an annual festival commemorating the birth of Jesus Christ, observed primarily
on December 25.
Eating eel on Christmas eve symbolises renewal and new beginning in the coming year,
because eels shed their skin and replace it with new skin. Panettone, a bread often given as
gifts and consumed on Christmas day with espresso or wine, is made with egg, butter,
candied fruits and raisins and is tall with a wide, round top that resembles the domed
churches and cathedrals throughout Italy. Traditionally each family take a bite of the first
three slices of the cakes, and by doing so Italians believe that they will have good luck until
next Christmas.
Christmas eve is called the feast of the seven fishers. Most Italians give up meat on the day
before Christmas for religious reasons and fast during the day. The meal consists of seven
different fish dishes, representative of the sacraments 7 days of the week or the 7 hills around
the Rome. Fish is the symbol for Christianity in the bible. Some of the fish dishes includes
squid, octopus, clams, eel, lobster, crab, shrimp, flounder, cord fish, salmon and tuna. The
fish can be grilled, fried, baked, served cold, tossed in salad, or stuffed in pasta, with olive oil
or sauces. Also served are seasonal cheeses and nuts, chestnuts, candied fruit, sweets and
various breads (panettone, panforte). Dishes are served one at a time, and after dinner people
go to church for midnight mass
New Year’s Day
New Year’s Eve, also known as St Sylvester’s Feast (La Festa di San Silvestro) in Italy, falls
on December 31. It is a festive time of the year for many Italians in the lead up to New
Year’s Day. Many people celebrate New Year’s Eve with firework displays, festivals,
bonfires, concerts, and parties. Dinners may include meals such as Cotechino (Italian
sausage) and Lenticchie (lentils). Italian sparkling wines such as prosecco or spumante are
toasted to farewell the old year and celebrate the New Year.
On the New Year’s Day, the number of lentils eaten is believed to be directly proportional to
the amount of money that will be earned in the coming year, because the lentils resemble
coins.
Spring
Virtú is a traditional dish prepared at the beginning of spring in Abruzzo, with at least seven
kinds of dried pulses, seven kinds of fresh vegetables, and seven kinds of pasta, cheese, lard,
prosciutto, and pork rinds. In the local rural culture, whatever was left in the cupboard after
the cold days of winter ended up in the boiling pot: the virtú symbolizes the passage to the
new season.
Epiphany
The Epiphany feast, known as La Befana, is an important part of the Christmas festivities in
Italy. La Befana originates from a fairytale about a woman who flies on a broomstick
bringing presents to children in Italy. Many cities and towns in Italy organize festivities and
parades to celebrate Epiphany on January 6.La Befana celebrated with dishes such as pastiera
and struffoli., panforte and panettone.
Feast Day of San Michele:
A long tradition identifies St. Michael the Archangel, as the leader who remained faithful to
God, and cast Lucifer at God’s command. His powerful aid has always been invoked by the
Church in time of emergency.The Popes have constantly called on St. Michael as the special
protector of the Church whenever great evils threatened God’s people. For this reason, St.
Michael is especially honoured at Rome, on Monte Gargano, near Foggia, in Italy, and in
France on Mont St. Michel in Normandy.
On September 29, small round potato dumplings called gnocchi (potatoes are boiled, mashed
and then mixed with flour to make a dough and then fried) are cooked and said to bring good
luck. Now they are used for wedding and other special occasions. Confetti a candy made with
sugar and almonds colors are traditional and symbolic; for example- white symbolizes purity,
green signifies an engagement or hope, pink or blue announces the birth of a girl or boy, and
silver and gold are associated with wedding anniversaries. The confetti are always packed in
odd numbers, which can be traced back to religious beliefs, and are considered to bring good
luck.
Saint Joseph’s Day:
Celebrated on March 19, the feast honors Joseph, husband to the Virgin Mary and earthly
father to Jesus. It is also the day in which Italy celebrates Father’s Day. St. Joseph is credited
to have saved Sicily’s residents during one of their many devastating droughts. Tradition has
it that residents prayed to St. Joseph for rain. The rain came, and as such, their spring crops
were spared from being destroyed, preventing a widespread famine for Sicily. It is widely
believedthat this is the reason the celebration is held in March.Generally, a statue of St.
Joseph is placed at the head of the table and is surrounded by gifts of various foods, citrus
fruits, and of course, breads. On the feast day, an open house is held, inviting friends and
family to join in the celebration of eating the gifts left on the table. Fava beans, one of the
spared crops, represent good luck and abundance, so be sure to add them to your table on
March 19.
Saint Joseph’s Day is celebrated in the beginning of spring. The table is covered with all
kinds of foods to feed the community. Many bean dishes are served on this day (fava beans
and chick peas) and bread to look like a basket, boat, or fish. At the end of the meal, everyone
takes home a loaf of bread from the bread altar. And the loaf stays in the house for a year. It
is supposed to bring good luck.
REFERENCES

 Pils. I, Pallmer. S, Kurtenbach. M (2009), Italy- The country and its cuisine, 1st edition,
Parragon Books Ltd., UK.
 Shan. A (2008), Italian Cuisine, 1st edition, Berryland books Ltd., London, UK.
 Nenes, M. F (2009), International cuisine, 1st edition, John wiley& sons, Inc., Hoboken,
New Jersey.
 http://www.u.arizona.edu/~dvorak/Menu/CT-Tuscany/Insalata.htm
 https://www.bluristorante.com/blog/the-6-most-popular-italian-drinks-and-beverages/
 https://www.tasteatlas.com/carne-salada