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THE ITALIAN MENU -
Italy is a very diverse country and it is difficult if not impossible to define an Italian cooking style, but we can correlate consistency in spite of variety in the Italians’ approach toward food.
All Italians eat with gusto. Everywhere their pantries are filled with the same basic products: cheese, sausage, ham, bread, and wine. Vegetables are of high quality and Italians value full natural flavor — everybody is willing to walk the extra distance to buy better and fresher products.
Sauces are the essence and the soul of Italian cooking dishes; usually they are inseparable from the process of dish making. The spices added to the preparations mean to enhance the taste of the dishes and not to cover it. Contrary to common belief Italian don’t use excessive amounts of garlic, or other herbs to their food.
Italian cooking has evolved for centuries and continues to evolve today; it is informal, it lacks rigid rules, and is adaptive and versatile. Instead of being invented by professional chefs, millions of everyday cooks improvise Italian cooking daily in their kitchens.
Anna Maria Volpi
© Anna Maria Volpi, 2005
Italy is a very diverse country and it is difficult if not impossible to define an Italian cooking style, but we can correlate consistency in spite of variety in the Italians’ approach toward food.
All Italians eat with gusto. Everywhere their pantries are filled with the same basic products: cheese, sausage, ham, bread, and wine. Vegetables are of high quality and Italians value full natural flavor — everybody is willing to walk the extra distance to buy better and fresher products.
Sauces are the essence and the soul of Italian cooking dishes; usually they are inseparable from the process of dish making. The spices added to the preparations mean to enhance the taste of the dishes and not to cover it. Contrary to common belief Italian don’t use excessive amounts of garlic, or other herbs to their food.
Italian cooking has evolved for centuries and continues to evolve today; it is informal, it lacks rigid rules, and is adaptive and versatile. Instead of being invented by professional chefs, millions of everyday cooks improvise Italian cooking daily in their kitchens.
Anna Maria Volpi
© Anna Maria Volpi, 2005
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Step by step illustrated Italian recipes for Tiramisu’, pasta, lasagna, gnocchi, risotto, pizza, and much more, articles and food newsletter.
Step by step illustrated Italian recipes for Tiramisu’, pasta, lasagna, gnocchi, risotto, pizza, and much more, articles and food newsletter.
THE ITALIAN MENU
The Italian menus throughout the country are usually composed of more than one course: a first course (primo piatto) of starchy food like pasta, lasagna, gnocchi, risotto, polenta, or a thick soup with bread or pasta; a second course (secondo piatto) of meat or fish; and a side dish (contorno) of salad or cooked vegetables.
CALABRIA
TRENTINO-ALTO ADIGE
FRIULI-VENEZIA GIULIA
THE ITALIAN REGIONS
VAL D’AOSTA
LOMBARDIA
PIEMONTE
LIGURIA
EMILIA-ROMAGNA
UMBRIA
LAZIO
SARDEGNA
MARCHE
ABRUZZO
MOLISE
PUGLIA
BASILICATA
Bologna
Florence
Milan
Turin
Palermo
Cagliari
Bari
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Antipasto (appetizer), dolci (sweets), and liquor are only present for more formal Italian menu or menus.
Bread is always present at the table, and the Italian menu always includes fresh fruit as the most common dessert. Wine is generally served at dinner. Espresso coffee is served at the end of the meal.
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Bread is always present at the table, and the Italian menu always includes fresh fruit as the most common dessert. Wine is generally served at dinner. Espresso coffee is served at the end of the meal.
Scroll down for continuation
