ITALIAN CUISINE

Group 1
 SUVAJITSINGHA ROY(1841114276)
 SUVAM MOULIK(1841114277)
 SUYASH JAISWAL (1841114277)
 SWASTIKA MADDHESIYA(184114278)
 SWETA NANDA(1841114279)
 TANDRANI BISWAS(1841114280)
 TANMAY DAS(1841114281)
 TANMOY CHOWDHURY (1841114282)
 TANUSHRE DAS(1841114283)
 TATHAGATA HALDER(1841114287)
GEOGRAPHICAL LOCATION

• Italy is located in southern Europe and

comprises the long, boot-shaped Italian
Peninsula, the southern side of Alps, the large
plain of the Po Valley and some islands
including Sicily and Sardinia.
• Corsica, although belonging to the
Italian geographical region, has been a part of
France since 1769.
 HISTORICAL INFLUENCE

• Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and

cooking techniques developed across the Italian Peninsula.
• Italian cuisine can be traced back to 4th century BC.
• Through the centuries, neighbouring regions, conquerors,, high profile chefs,
political upheaval and the discovery of the new world have influenced its
development.
• The first known Italian food writer was a Greek Sicilian named Archestratus from
Syracuse in the 4th century BC. He wrote a poem that spoke of using “top quality
and seasonal” ingredients.
• He said flavours should not be masked by spices, herbs or seasonings.
 REGIONS OF ITALY
• Abruzzo
 Central part of Italy, facing the Adriatic sea.
 Hot chilli pepper, saffron, rosemary, garlic are some favourite ingredients.

• Basilicata
 Land of mysteries.
 Famous sausage ‘Louk Anika’.

• Liguria and Genoa

 Famous for pesto.
 Focaccia & minestrone are vented in Liguria.
 Finest producers of extra virgin olive oil in the whole world.

• Turin and Piedmont

 Big influence of French cuisine on this region.
 Famous for ‘grissine’.
 Famous for pastry and chocolate confectionary.
• Emilia Romagna
 Culinary capital of northern Italy.
 Creator of flat and fresh pasta.

• Campania
 Culinary capital of southern Italy.
 Pizza has its origin from this region.
 Famous for mozzarella.

• Milan and Lombardy

 Suitable for growing rice, hence, famous for risotto.
 Producer of famous cheese like gorgonzola, provolone.
 Slow cooking in a covered dish for a long period is the Milanese style of cooking.

• Islands of Sicily and Sardinia

 Stews, roast and broth are common in Sardinia.
 Mediterranean influence has lead to the concept of antipasti.
 Sicily is famous for ricotta cheese.
 COMMON INGREDIENTS USED

OLIVE OIL AVOCADO OIL CHICK COUSCOUS

PEAS

ASPARAGUS ARTICHOKE BROCOLI GORGONZOLA PARMEGIANO

REGIANO
 AGNOLOTTI
BERSAOLA PROSCUITTO
RAVIOLI

PENNE

PIZZA
ALFREDO SAUCE NAGOLETANA
PESTO SAUCE
 COOKING METHODS AND UTENSILS
• 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.
• Al Dente- ‘To the teeth’ is the literal meaning of al dente which
refers to a way of cooking pasta. This means when you bite it, it
feels firm to the teeth and not soft. It is sometimes also used to refer
LARGE DUTCH
to the way in which vegetables are cooked.
OVEN
• Polenta- This refers to the method of cooking a cereal such as MEZZALUNA
cornmeal, buckwheat, or semolina in water for about an hour.
Chickpeas can also be used.
•  Al Forno- Italians love to cook their pastas and pizzas ‘al forno’
which means ‘in the oven.’
• 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.
DEEP BAKING PASTA
DISH ROLLER
 SPECIAL DISHES
• PIZZA- Pizza is a savoury dish of Italian origin
consisting of usually round, flattened base of
leavened wheat dough topped with various
ingredients and cheese which is then baked in
high temperature, traditionally in a wood fired
oven.

• FOCACCIA- Focaccia is a flat oven baked

Italian bread similar in style and texture to pizza,
in some places it is also known as ‘pizza bianca’.
Focaccia can be served as a side dish or a
sandwich bread.

• LASAGNA- Lasagne are a type of wide flat

pasta, possibly one the of the oldest type of
pasta.
• FIORENTINA STEAK- Italian steak made
of veal, one of the most popular dish of
Tuscan cuisine.

• GELATO- Italian frozen dessert, generally

made with milk and sugar as a base.

• TIRAMISU- Italian coffee flavoured

dessert. Made of ladyfingers layered with
mixture of whipped eggs, sugar and
mascarpone cheese and flavoured with
cocoa.
THANK YOU!!