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65-618: The Almighty Gaylords Nation, founded in 1953, is one of Chicago's oldest street gangs, originating in the West Town neighborhood at the intersection of Grand Avenue and Noble Street. Initially composed mostly of Italians, it also included some Mexican Americans, reflecting the ethnic diversity of the area, which was recognized as one of Chicago's " Little Italies ". Their initial claimed street corners included Huron and Throop, where they frequented Angie's, Grand and Ogden, and Ohio and Noble. The Gaylords quickly gained control over approximately half of

130-778: A "Treatise on the Potato" after the French Antoine-Augustin Parmentier 's successful promotion of the tuber. In 1790, Francesco Leonardi in his book L'Apicio moderno ( Modern Apicius ) sketches a history of the Italian cuisine from the Roman Age and gives the first recipe of a tomato-based sauce. In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel II , wrote Trattato di cucina, Pasticceria moderna, Credenza e relativa Confettureria ( A Treatise of Modern Cookery and Patisserie ) with recipes "suitable for

195-607: A "cuisine of the head rather than the throat" and it is characterized by the separation of flavours, without ever upsetting the ancient Italian culinary tradition despite the use, in its recipes, of some culinary traditions of other countries. He is known for using modern technology and classic cuisine. Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits and vegetables to grains to cheeses, meats, and fish. In northern Italy, fish (such as cod, or baccalà ), potatoes, rice, corn (maize), sausages, pork, and different types of cheese are

260-639: A banquet given by Duke Charles for Queen Christina of Sweden , with details of the food and table settings for each guest, including a knife, fork, spoon, glass, a plate (instead of the bowls more often used), and a napkin. Other books from this time, such as Galatheo ( Etiquette ) by Giovanni della Casa , tell how scalci ( waiters ) should manage themselves while serving their guests. Waiters should not scratch their heads or other parts of themselves, or spit, sniff, cough or sneeze while serving diners. The book also told diners not to use their fingers while eating and not to wipe sweat with their napkin. At

325-587: A bean dish from the Marca di Trevisio, a torta , compositum londardicum , dishes similar to dishes the modern day. Two other books from the 14th century include recipes for Roman pastello , Lasagna pie, and call for the use of salt from Sardinia or Chioggia . In the 15th century, Maestro Martino was chef to the Patriarch of Aquileia at the Vatican . His Libro de arte coquinaria ( Culinary art book ) describes

390-640: A comprehensive view of Italian cooking of that period. It contains over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils. This book differs from most books written for the royal courts in its preference for domestic animals and courtyard birds rather than game. Recipes include lesser cuts of meats such as tongue, head, and shoulder. The third volume has recipes for fish in Lent . These fish recipes are simple, including poaching , broiling , grilling , and frying after marination. Particular attention

455-461: A drizzle of olive oil. Castelvetro's book is separated into seasons with hop shoots in the spring and truffles in the winter, detailing the use of pigs in the search for truffles. In 1662, Bartolomeo Stefani, chef to the Duchy of Mantua , published L'Arte di Ben Cucinare ( The Art of Well Cooking ). He was the first to offer a section on vitto ordinario ( ordinary food ). The book described

520-502: A key flavour, but also beans , pumpkins , courgette , and peppers , all of which came from the Americas during the last few hundred years. In the first decade of the 17th century, Giacomo Castelvetro wrote Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti ( A Brief Account of All Roots, Herbs, and Fruit ), translated into English by Gillian Riley. Originally from Modena , Castelvetro moved to England because he

585-449: A modest household". Many of his recipes are for regional dishes from Turin , including 12 for potatoes such as cappon magro genovese . In 1829, Il Nuovo Cuoco Milanese Economico ( The New Economic Milanese Chef ) by Giovanni Felice Luraschi featured Milanese dishes such as kidney with anchovies and lemon and gnocchi alla romana . Gian Battista and Giovanni Ratto's La Cucina Genovese ( Genoese cuisine ) in 1871 addressed

650-633: A more refined and elegant cuisine. His book contains a recipe for maccaroni siciliani , made by wrapping dough around a thin iron rod to dry in the sun. The macaroni was cooked in capon stock flavoured with saffron , displaying Persian influences. Martino noted the avoidance of excessive spices in favour of fresh herbs. The Roman recipes include coppiette (air-dried salami ) and cabbage dishes. His Florentine dishes include eggs with torta bolognese , torta sienese and Genoese recipes such as piperata (sweets), macaroni, squash , mushrooms , and spinach pie with onions . Martino's text

715-405: A process in which small and local farmers and food producers should be simultaneously protected from and included in the global food system . The Italian chef Gualtiero Marchesi (1930–2017) is unanimously considered the founder of the new Italian cuisine and, in the opinion of many, the most famous Italian chef in the world. He contributed mostly to the development of Italian cuisine, placing

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780-493: A prominent place in Italian cuisine, as in general in the Mediterranean cuisine. Fish is the second course in meals and is also an ingredient in the preparation of seasonings for types of pasta. It is also widely used in appetisers . Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths, and shapes. Most pastas may be distinguished by

845-442: A single dish ( pizza al piatto ) or as a snack, even on the go ( pizza al taglio ). In the various regions, dishes similar to pizza are the various types of focaccia , such as piadina , crescia or sfincione . Each area has its own specialties , primarily at a regional level , but also at the provincial level. The differences can come from a bordering country (such as France, Austria or Slovenia), whether

910-428: A variety of pasta, regional bread, extra virgin olive oils, and wines. Counterfeit products violate registered trademarks or other distinctive signs protected by law such as the designations of origin (DOC, PDO, DOCG, PGI, TSG, IGT). Therefore, the counterfeiting is legally punishable. However, Italian Sounding cannot be classified as illegal from a strictly legal standpoint, but they still represent "a huge damage to

975-550: A very wide range of preparations and recipes. It is also important as an ingredient in the preparation of sauces for pasta. In addition to the varieties mentioned, albeit less commonly, sheep , goat , horse , rabbit and, even less commonly, game meat are also consumed in Italy. Since Italy is largely surrounded by the sea, therefore having a great coastal development and being rich in lakes, fish (both marine and freshwater), as well as crustaceans , molluscs , and other seafood, enjoy

1040-459: Is a Mediterranean cuisine consisting of the ingredients , recipes , and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora . Significant changes occurred with the colonization of the Americas and the introduction of potatoes , tomatoes , capsicums , maize , and sugar beet —the latter introduced in quantity in

1105-429: Is believed to have spread across Africa to Sicily and then on to Naples. 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 that flavours should not be masked by spices , herbs or other seasonings . He placed importance on simple preparation of fish . Simplicity

1170-465: Is better known as Italian Sounding , consisting in the use of Italian words as well as images, colour combinations (the Italian tricolour ), geographical references, and brands evocative of Italy to promote and market agri-food products which in reality have nothing to do with Italian cuisine. Italian Sounding invests in almost every sector of Italian food, from the most famous Italian cheeses to cured meats,

1235-430: Is divided into two broad categories: dry pasta (100% durum wheat flour mixed with water) and fresh pasta (also with soft wheat flour and almost always mixed with eggs). Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina , and is more commonly used in southern Italy compared to their northern counterparts, who traditionally prefer

1300-528: Is given to seasons and places where fish should be caught. The final volume includes pies, tarts, fritters, and a recipe for a sweet Neapolitan pizza (not the current savoury version, as tomatoes had not yet been introduced to Italy). However, such items from the New World as corn (maize) and turkey are included. Eventually, through the Columbian exchange , Italian cuisine would also adopt not just tomatoes as

1365-566: Is home to the oldest restaurant in Italy and the second in Europe, the Antica trattoria Bagutto  [ it ] , which has existed since at least 1284. The oldest Italian book on cuisine is the 13th century Liber de coquina ( Cookbook ) written in Naples. Dishes include "Roman-style" cabbage ( ad usum romanorum ), ad usum campanie which were "small leaves" prepared in the "Campanian manner",

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1430-537: Is produced in the earth for our nourishment. It is so-called because Pythagoras , as is well known, only used such produce. There is no doubt that this kind of food appears to be more natural to man, and the use of meat is noxious." This book was the first to give the tomato a central role with 13 recipes. Zuppa al pomodoro ( lit.   ' tomato soup ' ) in Corrado's book is a dish similar to today's Tuscan pappa al pomodoro . Corrado's 1798 edition introduced

1495-413: Is the catch-all name for an ethnic enclave populated primarily by Italians or people of Italian ancestry, usually in an urban neighborhood . The concept of "Little Italy" holds many different aspects of the Italian culture . There are shops selling Italian goods as well as Italian restaurants lining the streets. A "Little Italy" strives essentially to have a version of the country of Italy placed in

1560-455: Is traditionally served with meat sauce (including game meat). In southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese , aubergines , courgette , certain types of fish (anchovies, sardines, and tuna), and capers are important components to the local cuisine. Many cheeses and dairy products are made in Italy. There are more than 600 distinct types throughout

1625-846: Is used to make pasta. During the 12th century, a Norman king surveyed Sicily and saw people making long strings made from flour and water called atriya , which eventually became trii , a term still used for spaghetti in southern Italy. Normans also introduced the casserole , salted cod (Italian: baccalà ), and stockfish , all of which remain popular. Food preservation was either chemical or physical, as refrigeration did not exist. Meats and fish were smoked , dried or kept on ice. Brine and salt were used to pickle items such as herring , and to cure pork . Root vegetables were preserved in brine after they had been parboiled . Other means of preservation included oil , vinegar , or immersing meat in congealed, rendered fat. For preserving fruits, liquor , honey , and sugar were used. Milan

1690-419: The denominazione di origine controllata (DOC) and the denominazione di origine controllata e garantita (DOCG). protected designation of origin (PDO) and protected geographical indications (PGI) have also been established in olive growing. Some of these are new introductions: the kiwifruit was introduced from New Zealand to Italy in the 1970s, and three decades later, the province of Latina

1755-510: The Italian economy and to the potential resources of Made in Italy ". Two out of three Italian agri-food products sold worldwide are not made in Italy. The Italian Sounding phenomenon is estimated to generate € 55 billion worldwide annually. Following the spread of fast food , also in Italy, imported from Anglo-Saxon countries and in particular from the United States in 1986, in Bra, Piedmont ,

1820-517: The Slow Food cultural and gastronomic movement was founded, then converted into an institution with the aim of protecting culinary specificities and to safeguard various regional products of Italian cuisine under the control of the Slow Food Presidia . Slow Food also focuses on food quality, rather than quantity. It speaks out against overproduction and food waste , and sees globalization as

1885-521: The Tiber , roviglioni and shad from Lake Albano , snails from Rieti , figs from Tuscolo, grapes from Narni , oil from Cassino , oranges from Naples, and eels from Campania . Grains from Lombardy and Campania are mentioned as is honey from Sicily and Taranto. Wine from the Ligurian coast, Greco from Tuscany and San Severino , and Trebbiano from Tuscany and Piceno are also mentioned in

1950-454: The 18th century. It is one of the best-known and most widely appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse regional gastronomies , different from each other, especially between the north , the centre , and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout

2015-542: The 1950s onwards, a great variety of typical products of Italian cuisine have been recognised as PDO, PGI, TSG and GI by the Council of the European Union , to which they are added the indicazione geografica tipica (IGT), the regional prodotto agroalimentare tradizionale (PAT) and the municipal denominazione comunale d'origine (De.C.O.). In the oenological field, there are specific legal protections:

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2080-1406: The Gaylords ranked as the third most prominent gang in Chicago, boasting 6,000 members. On the West Side, they controlled sections at Ohio and Noble, Ohio and Leclaire, and Monticello and Augusta. Their South Side territory included Back of the Yards and West Englewood (around 55th and Ashland, Sherman Park), Pilsen (18th and Western), and Bridgeport (Throop Street). On the North Side, they were present in Belmont Cragin, Manor Bowl, Reinberg School, Chopin Park, Blackhawk Park, St. Gens., Humboldt Park (Moffat and Campbell), Logan Square (Palmer and California, Lawndale and Altgeld), Irving Park (Albany and Byron), Kilbourn Park (Roscoe and Kilbourn), Kelvyn Park (Kilbourn and Wrightwood), Dunham Park (Montrose and Narragansett), Ravenswood (Seeley and Ainslie), and Uptown (Sunnyside and Magnolia, Lawrence and Broadway). Two of their most potent sections were in Logan Square: Lawndale and Altgeld (L-A section) and Palmer and California (Palmer Street). By

2145-461: The Italian culinary culture among the most important around the world, with the creation, thanks to the use of Italian ingredients, dishes and culinary traditions, of the Italian version of the French nouvelle cuisine . Italian nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation , and it designed for the most expensive restaurants. It is defined as

2210-597: The Roman era. This includes the jujube (Italian: giuggiole ), which is celebrated as a regional cuisine in Arquà Petrarca . The Romans also imported cherries, apricots, and peaches. Arabs invaded Sicily in the 9th century, introducing spinach , almonds , and rice . They also brought with them foods from foreign lands that are celebrated as traditional Italian foods: citrus fruit , artichokes, chickpeas , pistachios , sugarcane , aubergines , and durum wheat , which

2275-468: The West Town area and all of Noble Square, establishing clubhouses and baseball teams. By the late 1950s, their primary clubhouse was located at the corner of Ohio and Noble Street. Among their earliest rivals were the C-Notes, Lazy Gents, and Playboys. Notable original Ohio and Noble Gaylords included Anthony "Johnny Boy," Anarina, and Bobby Shipbaugh. It's worth noting that there were other clubs in Chicago with

2340-437: The beginning of the 18th century, Italian culinary books began to emphasise the regionalism of Italian cuisine rather than French cuisine . Books written then were no longer addressed to professional chefs but to bourgeois housewives. Periodicals in booklet form such as La cuoca cremonese ( The Cook of Cremona ) in 1794 give a sequence of ingredients according to season along with chapters on meat, fish, and vegetables. As

2405-517: The book. The courts of Florence , Rome , Venice, and Ferrara were central to the cuisine. Cristoforo di Messisbugo , steward to Ippolito d'Este , published Banchetti Composizioni di Vivande ( Banquets Compositions of Food ) in 1549. Messisbugo gives recipes for pies and tarts (containing 124 recipes with various fillings). The work emphasises the use of Eastern spices and sugar. In 1570, Bartolomeo Scappi , personal chef to Pope Pius V , wrote his Opera ( Work ) in five volumes, giving

2470-459: The canon of classic modern Italian cuisine, and it is still in print. Its recipes predominantly originate from Romagna and Tuscany , where he lived. Around 1880, two decades after the Unification of Italy , was the beginning of Italian diaspora , and with it started the spread of Italian cuisine in the world. Italy has a large number of traditional specialities protected under EU law . From

2535-417: The century progressed these books increased in size, popularity, and frequency. In the 18th century, medical texts warned peasants against eating refined foods as it was believed that these were poor for their digestion and their bodies required heavy meals. It was believed that peasants ate poorly because they preferred eating poorly. However, many peasants had to eat rotten food and mouldy bread because that

2600-526: The country known as Italy did not unite until the 19th century , the cuisine can claim traceable roots as far back as the 4th century BC. Food and culture were very important at that time evident from the cookbook ( Apicius ) which dates to the first century BC. Through the centuries, neighbouring regions, conquerors, high-profile chefs, political upheaval, and the discovery of the New World have influenced its development. Italian cuisine started to form after

2665-435: The country, of which 490 are protected and marked as PDO ( protected designation of origin ), PGI ( protected geographical indication ) and PAT ( prodotto agroalimentare tradizionale ). Olive oil is the most commonly used vegetable fat in Italian cooking and as the basis for sauces, replaced only in some recipes and in some geographical areas by butter or lard . Italy is the largest consumer of olive oil, at 30% of

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2730-599: The country. Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. Italian cuisine has left a significant influence on several other cuisines around the world, particularly in East African states such as Somalia and in the United States in the form of Italian-American cuisine . A key characteristic of Italian cuisine is its simplicity, with many dishes made up of few ingredients, and therefore Italian cooks often rely on

2795-456: The cuisine of Liguria . This book contained the first recipe for pesto . La Cucina Teorico-Pratica ( The Theoretical-Practical Cuisine ) written by Ippolito Cavalcanti described the first recipe for pasta with tomatoes. La scienza in cucina e l'arte di mangiare bene ( The Science of Cooking and the Art of Eating Well ), by Pellegrino Artusi , first published in 1891, is widely regarded as

2860-447: The dish, in three different ways: Pizza, consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as anchovies, mushrooms, onions, olives, meats, and more), which is then baked at a high temperature, traditionally in a wood-fired oven, is the best known and most consumed Italian food in the world. In 2009, upon Italy's request, Neapolitan pizza

2925-746: The early 1990s, the Gaylords experienced a decline as many of their leaders were incarcerated, and the remaining white population moved from the inner city to the suburbs. In 2011, police and federal agents arrested nine members of suburban Gaylords factions on charges of drug dealing, gun trafficking, and violent intimidation. Nevertheless, they remain active within their strongholds in Chicago and its surrounding areas. The sets, or sections, established by Kilbourn Park adopted black and light blue colors. Teams associated with Palmer Street sported black and grey. South Side sections, such as those around 18th and Western, 55th and Ashland, and Sherman Park, embraced black and brown hues. Little Italy Little Italy

2990-515: The fall of the Roman Empire , when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation. Trade and the location on the Silk Road with its routes to Asia also influenced the local development of special dishes. Due to the climatic conditions and the different proximity to

3055-648: The fresh egg variety. Durum flour and durum semolina have a yellow tinge in colour. Italian dried pasta is traditionally cooked al dente ( lit.   ' to the tooth ' ). There are many types of wheat flour with varying gluten and protein levels depending on the variety of grain used. Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri , are made from buckwheat flour. Fresh pasta may include eggs (Italian: pasta all'uovo , lit.   ' egg pasta ' ). Both dry and fresh pasta are used to prepare

3120-569: The middle of a large non-Italian city. This sort of enclave is often the result of periods of Italian immigration , during which people of the same culture settled or were ostracized and segregated together in certain areas. As cities modernized and grew, these areas became known for their ethnic associations, and ethnic neighborhoods like "Little Italy" blossomed, becoming the areas they are today. Some Italian neighborhoods may have other names, but are colloquially referred to as "Little Italy," including: Italian restaurants Italian cuisine

3185-870: The most common ingredients. Pasta dishes with tomato are common throughout Italy. Italians use ingredients that are fresh and subtly seasoned and spiced. In northern Italy there are many types of stuffed pasta , although polenta and risotto are equally popular if not more so. Ligurian ingredients include several types of fish and seafood dishes. Basil (found in pesto ), nuts, and olive oil are very common. In Emilia-Romagna, common ingredients include prosciutto (Italian ham), cotechino , different sorts of salami , truffles, grana , Parmesan (Italian: Parmigiano Reggiano ), tomatoes ( Bolognese sauce or ragù ) and balsamic vinegar (Italian: aceto balsamico ). Traditional central Italian cuisine uses ingredients such as tomatoes, all types of meat, fish, and pecorino . In Tuscany , pasta (especially pappardelle )

3250-421: The most famous examples of Italian desserts, cakes, and patisserie. Italian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under EU law . Italy is the world's largest producer of wine , as well as the country with the widest variety of indigenous grapevine varieties in the world. Italian cuisine has developed over the centuries. Although

3315-625: The murder of a black Chicago citizen named Joe Henson, although no charges were filed. A later feature article in the Chicago Reader alleged police and political cover-up. Additionally, the Uptown Rebels were also suspected in the murder. During their peak period, the Chicago Gaylords had sets (or sections) across the North Side, West Side , and the South Side of Chicago. By the early 1980s,

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3380-780: The name Gaylords, unrelated to the Gaylords of West Town/Noble Square, such as the Little Village Gaylords, which formed in 1950 and disbanded during the Vietnam War when many members enlisted, and the Gaylords club in the Taylor Street area, which originated sometime before 1954. In the 1960s, the Gaylords expanded their territory into the Pilsen neighborhood, particularly at 18th and Western, and notably in Logan Square, Lawndale, Altgeld, and Kilbourn Park. As middle-class Whites moved to

3445-447: The quality of the ingredients, rather than the complexity of preparation. Italian cuisine is at the origin of a turnover of more than € 200 billion worldwide. Over the centuries, many popular dishes and recipes have often been created by ordinary people more so than by chefs , which is why many Italian recipes are suitable for home and daily cooking , respecting regional specificities, privileging only raw materials and ingredients from

3510-612: The region of origin of the dish and preserving its seasonality. The Mediterranean diet forms the basis of Italian cuisine, rich in pasta , fish , fruits, and vegetables. Cheese , cold cuts , and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso ) form part of Italian gastronomic culture. Desserts have a long tradition of merging local flavours such as citrus fruits , pistachio , and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes as cocoa, vanilla, and cinnamon. Gelato , tiramisu , and cassata are among

3575-449: The sea, different basic foods and spices were available from region to region. Regional cuisine is represented by some of the major cities in Italy. For example, Milan (in the north of Italy) is known for risottos , Trieste (in the northeast of Italy) is known for multicultural food, Bologna (in the centre of Italy) is known for its tortellini , and Naples (in the south of Italy) is famous for its pizzas . Additionally, spaghetti

3640-684: The shapes for which they are named— penne , maccheroni , spaghetti , linguine , fusilli , lasagne . Many more varieties are filled with other ingredients, such as ravioli and tortellini . The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognised names. Examples include spaghetti ('thin rods'), rigatoni ('tubes' or 'cylinders'), fusilli ('swirls'), and lasagne ('sheets'). Dumplings, such as gnocchi (made with potatoes or pumpkin) and noodles such as spätzle , are sometimes considered pasta. Pasta

3705-434: The suburbs, leaving poor Whites in increasingly Puerto Rican, Mexican, and African American city slums, more turf became available for the Gaylords. By 1979, during the peak of their influence, the Gaylords ranked as the fourth most powerful gang in Chicago, boasting around 1,500 members. They were known as "Chicago's largest White street gang...considered a violent, bigoted outfit." In 1970, they were suspected of involvement in

3770-415: The total of sausages and cured meats consumed in Europe, while others are marked as PAT. Salumi are Italian meat products typical of an antipasto , predominantly made from pork and cured . They are also include bresaola , which is made from beef, and some cooked products, such as mortadella and prosciutto . Meat , especially beef , pork, and poultry , is very present in Italian cuisine, in

3835-477: The world total. It also has the largest range of olive cultivars in existence and is the second largest producer and exporter in the world, producing more than 464,000 tons. Bread has always been a fundamental food in Italian cuisine, and that of other Mediterranean countries. There are numerous regional types of bread. Italian cuisine has a great variety of sausages and cured meats , many of which are protected and marked as PDO and PGI, and make up 34% of

3900-440: Was a Protestant . The book lists Italian vegetables and fruits along with their preparation. He featured vegetables as a central part of the meal, not just as accompaniments. Castelvetro favoured simmering vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, lemon juice, verjus or orange juice . He also suggested roasting vegetables wrapped in damp paper over charcoal or embers with

3965-648: Was abandoned and replaced by a culture of gastronomy as the Roman Empire developed . By the time De re coquinaria was published in the 1st century AD, it contained 470 recipes calling for heavy use of spices and herbs. The Romans employed Greek bakers to produce breads and imported cheeses from Sicily, as the Sicilians had a reputation as the best cheesemakers . The Romans reared goats for butchering , and grew artichokes and leeks . Some foods considered traditional were imported to Italy from foreign countries during

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4030-668: Was all they could afford. In 1779, Antonio Nebbia from Macerata in the Marche region, wrote Il Cuoco Maceratese ( The Cook of Macerata ). Nebbia addressed the importance of local vegetables and pasta, rice, and gnocchi . For stock, he preferred vegetables and chicken over other meats. In 1773, the Neapolitan Vincenzo Corrado's Il Cuoco Galante ( The Courteous Cook ) gave particular emphasis to vitto pitagorico ( pythagorean food ). "Pythagorean food consists of fresh herbs, roots, flowers, fruits, seeds and all that

4095-483: Was designated the "Land of the Kiwi" and given protected status as a regional delicacy. Italian cuisine is one of the most popular and copied cultures worldwide. The lack or total unavailability of some of its most characteristic ingredients outside of Italy, leads to the complete de-naturalization of Italian ingredients, and above all else leads to falsifications (or food fraud). This phenomenon, widespread in all continents,

4160-513: Was included in a 1475 book by Bartolomeo Platina printed in Venice entitled De honesta voluptate et valetudine ( On Honest Pleasure and Good Health ). Platina puts Martino's Libro in a regional context, writing about perch from Lake Maggiore , sardines from Lake Garda , grayling from Adda , hens from Padua , olives from Bologna and Piceno , turbot from Ravenna , rudd from Lake Trasimeno , carrots from Viterbo , bass from

4225-511: Was registered with the European Union as a traditional speciality guaranteed dish, and in 2017 the art of its making was included on UNESCO 's list of intangible cultural heritage . Up to 20% of the flour in the traditional pizza crust can be strong Manitoba flour , which was introduced to Italy from Canada as part of the Marshall Plan after World War II. In Italy it is consumed as

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