96-579: Biscotti ( / b ɪ ˈ s k ɒ t i / , Italian: [biˈskɔtti] ; lit. ' biscuits ' ) are Italian almond biscuits originating in the city of Prato , in Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy. In Italy, they are known as cantucci , biscotti di Prato or biscotti etruschi and may be dipped in a drink, traditionally Vin Santo . Smaller biscotti may be known as biscottini or cantuccini . In Italian,
192-619: A 100-gram ( 3 + 1 ⁄ 2 -ounce) reference serving, dried pine nuts supply 2,815 kilojoules (673 kilocalories) of food energy and are a rich source (20% or more of the Daily Value , DV) of numerous micronutrients , particularly manganese (419% DV), phosphorus (82% DV), magnesium (71% DV), zinc (67% DV), copper (65% DV), vitamin E (62% DV), vitamin K (51% DV), and the B vitamins , thiamin and niacin (29–35% DV), among others (table). Pine nuts have been eaten in Europe and Asia since
288-778: 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
384-607: 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
480-639: 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
576-587: 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
672-640: 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
768-594: A diverse range of dishes such as kibbeh , sambusak , fatayer , and Maqluba , desserts such as baklava , meghli , and many others. Throughout Europe, the Levant , and West Asia , the pine nuts used are traditionally from Pinus pinea (stone pine). They are easily distinguished from the Asian pine nuts by their more slender shape and more homogeneous flesh. Because of the lower price, Asian pine nuts are also often used, especially in cheaper preparations. Pine nut oil
864-557: A dough similar to that of a macaroon and then topped with pine nuts. In Catalonia , a sweet is made of small marzipan balls covered with pine nuts, painted with egg, and lightly cooked, and those are called "panellets". Pine nuts are also featured in the salade landaise of southwestern France . Nevada, or Great Basin, pine nut has a sweet fruity flavor and is promoted for its large size, sweet flavor, and ease of peeling. Pine nuts are also widely used in Levantine cuisine , reflected in
960-446: A drink into which they may be dunked . In Italy, they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo . Outside of Italy, they more frequently accompany coffee , including cappuccinos and lattes , or black tea . In Catalonia , carquinyolis are usually served with a small glass of a sweet dessert wine , such as muscat or moscatell . Biscotti are also used as an ingredient in
1056-461: 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
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#17328560756471152-411: A heat source such as the sun to begin drying. It takes about 20 days until the cone fully opens. Once it is fully open and dry, the seed can be easily extracted in various ways. The most common and practical extraction method used is the repeated striking of the burlap bag containing the cone(s) against a rough surface to cause the cone(s) to shatter, leaving just the job of separating by hand the seed from
1248-502: 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
1344-496: A lesser extent. Russia is the largest producer of P. sibirica nuts in the world, followed by either Mongolia or Afghanistan . They each produce over 10,000 metric tons (9,800 long tons; 11,000 short tons) annually, most of it exported to China . Pine nuts produced in Europe mostly come from the stone pine ( P. pinea ), which has been cultivated for its nuts for over 5,000 years. Pine nuts have been harvested from wild trees for far longer. The Swiss pine ( P. cembra )
1440-449: 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
1536-633: 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
1632-405: 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
1728-493: 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
1824-635: A region is close to the sea or the mountains, and economics. Italian cuisine is also seasonal with priority placed on the use of fresh produce. Pine nut Pine nuts , also called piñón ( Spanish: [piˈɲon] ), pinoli ( Italian: [piˈnɔːli] ), or pignoli , are the edible seeds of pines (family Pinaceae , genus Pinus ). According to the Food and Agriculture Organization , only 29 species provide edible nuts, while 20 are traded locally or internationally owing to their seed size being large enough to be worth harvesting; in other pines,
1920-545: 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 the quality of the ingredients, rather than the complexity of preparation. Italian cuisine
2016-442: 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
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#17328560756472112-617: A sought-after species due to the trading post system and the Navajo people who used the nuts as a means of commerce. The Italian pine nut ( P. pinea ) was brought to the United States by immigrants and became a favored treat along the East Coast in the early 1930s, when bumper crops of American pine nuts were readily available at low prices. When dried for eating, pine nuts are 2% water, 13% carbohydrates , 14% protein , and 68% fat (table). In
2208-542: A special mention. The mixture is composed exclusively of flour , sugar , eggs , pine nuts , and almonds that are not roasted or skinned. The traditional recipe uses no form of yeast or fat (butter, oil, and milk). The barely wet dough is then cooked twice: once in slab form, and again after cutting in sliced form, with the second baking defining how hard the biscotti are. Traditionally in Italy, biscotti di Prato are sold together with another sweet speciality of Prato,
2304-501: A staple food of the Roman legions . Biscotti, in this sense, shares its origin with the English biscuit , (from Old French : biscuit ), which is used for a wide variety of baked goods, cookies, crackers, and breads, only a few of which are actually baked twice. In modern Italian, the word biscotto also refers to any cookie or cracker. The biscuit known to English-speakers as biscotti
2400-428: 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
2496-471: A variety of traditional dishes. In Catalonia, such dishes include rice with sardines and rabbit with snails. They are also used in sauces with calçots , a type of green onion. In coastal Baix Llobregat , biscotti are used in the sauce for a dish of duck stuffed with turnips. In the Catalan city Vic , "Carquinyoli" is also the name of a ceremonial figure who orchestrates an annual summer festival in honor of
2592-502: 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
2688-541: Is added to foods for flavor. Some raw pine nuts can cause pine mouth syndrome, a taste disturbance lasting from a few days to a few weeks after consumption. A bitter, metallic, unpleasant taste is reported. There are no known lasting effects, with the United States Food and Drug Administration reporting that there are "no apparent adverse clinical side effects". Raw nuts from Pinus armandii , mainly in China, may be
2784-456: Is also used, to a very small extent. In North America, the main species are three of the pinyon pines : Colorado pinyon ( P. edulis ), single-leaf pinyon ( P. monophylla ), and Mexican pinyon ( P. cembroides ). The other eight pinyon species are used to a small extent, as is gray pine ( P. sabineana ), Coulter pine ( P. coulteri ), Torrey pine ( P. torreyana ), sugar pine ( P. lambertiana ) and Parry pinyon ( P. quadrifolia ). Here,
2880-452: Is an example of convergent evolution . In Asia, two species, in particular, are widely harvested: Korean pine ( Pinus koraiensis ) in northeast Asia (the most important species in international trade) and chilgoza pine ( P. gerardiana ) in the western Himalaya . Four other species, Siberian pine ( P. sibirica ), Siberian dwarf pine ( P. pumila ), Chinese white pine ( P. armandii ) and lacebark pine ( P. bungeana ), are also used to
2976-455: 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 the region of origin of the dish and preserving its seasonality. The Mediterranean diet forms
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3072-429: 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
3168-465: 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,
3264-430: 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
3360-593: Is due to higher temperatures at elevations lower than 1,800 m (6,000 ft) during the spring, which dry up humidity and moisture content (particularly snow packs) that provide for the tree throughout the spring and summer, causing little nourishment for pine cone maturity. Although several other environmental factors determine the conditions of the ecosystem (such as clouds and rain), the trees tend to abort cones without sufficient water. High humidity encourages cone development. There are certain topographical areas found in lower elevations, such as shaded canyons, where
3456-528: 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
3552-517: 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",
3648-456: Is most commonly used today in Tuscany , but originally referred to variations or imitations which deviated from the traditional recipe in a few key points such as the use of yeasts , acids (to make them less dry), and flavourings. Rusks are larger, longer biscuits using rustic bread dough enriched with olive oil and anise seeds . The confusion on the name may have been borne from the fact that on
3744-537: 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
3840-424: Is stunted, and the seeds deteriorate. When first extracted from the pine cone , they are covered with a hard shell (seed coat), thin in some species and thick in others. The nutrition is stored in the embryo ( sporophyte ) in the center. Although a nut in the culinary sense, in the botanical sense, pine nuts are seeds; being a gymnosperm , they lack a carpel (fruit) outside. The shell must be removed before
3936-455: 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
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4032-846: 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
4128-500: Is usually called a cantuccio , a word that means 'corner' but in the past meant the crust or heel of a loaf of bread. The words biscottini and cantuccini are diminutives that refer to smaller versions of biscotti or cantucci . Although commonly used to indicate the biscuits of Prato , biscotti di Prato , in modern Italy they are also known widely by the name cantuccini . These names actually suggest other similar regional products of Italy. The term cantuccini
4224-506: The bruttiboni . Served after dessert, they are usually combined with orange juice . Today the regional variations of the original are still adhered to, but the modern mass-manufactured biscotti are in fact closer to cantuccini , variations of biscotti. Modern biscotti recipes often contain nuts (traditional almonds , pine nuts , pistachios , and hazelnuts are popular choices) or spices such as anise or cinnamon . Modern recipes include adding baking powder and spices to
4320-419: 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
4416-627: The Catalan carquinyoli ( Catalan: [kəɾkiˈɲɔli] ) or carquinyol is made with whole or sliced almonds. It is associated with inland Catalonia, Batea , La Fatarella , Prat de Comte , and in the Terra Alta . Biscotti are traditional also in some inland towns in Valencia , where they are called rosegons or rosegós . In Menorca , carquinyols are square shaped and do not include whole almonds. One Catalan food writer states that
4512-454: 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 ,
4608-511: The Paleolithic period. They are frequently added to meat, fish, salads, and vegetable dishes or baked into bread. In Italian, they are called pinoli (in the US, they are often called pignoli , but in Italy, pignolo is actually a word far more commonly used to describe a fussy, overly fastidious or extremely meticulous person) and are an essential component of Italian pesto sauce; the upsurge in
4704-517: 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
4800-521: 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
4896-508: The patron saint Albert of Sicily . In Vilanova i la Geltrú , biscotti with almonds are called currutacos and are most typically associated with Palm Sunday , when they are used to ornament the palm leaves that are distributed to worshipers. Italian cuisine Italian cuisine is a Mediterranean cuisine consisting of the ingredients , recipes , and cooking techniques developed in Italy since Roman times and later spread around
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#17328560756474992-542: 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:
5088-567: The FDA found that some manufacturers substituted a non-food species of pine nuts in place of more expensive edible pine nut species as a form of food fraud . Some Native American tribes use the hard outer shell of the pine nut as a bead for decorative purposes in traditional regalia and jewelry. In the Great Basin area of the US, collecting pine nuts is a protected right through state law and treaty. In northern California, pine nuts are collected from
5184-461: 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
5280-597: 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
5376-511: 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
5472-437: 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
5568-517: 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
5664-459: 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
5760-420: The cause of the problem. Metallic taste disturbance is typically reported 1–3 days after ingestion, being worse on day two and typically lasting up to two weeks. Cases are self-limited and resolve without treatment. In the United States, from 2008 to 2012, some people reported a bitter metallic taste ("pine mouth") that sometimes lasted for weeks after they ate pine nuts. After an international investigation,
5856-417: 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
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#17328560756475952-526: 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
6048-435: 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
6144-428: 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 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
6240-456: 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
6336-447: 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
6432-413: The early 21st century with increased culinary uses for pine nuts. In the United States, millions of hectares of productive pinyon pine woods have been destroyed due to conversion of lands, and in China and Russia, destructive harvesting techniques (such as breaking off whole branches to harvest the cones) and removal of trees for timber have led to losses in production capacity. Some growers claim that
6528-505: The elevation of the pinyon pine is an important determinant of the quantity of pine cone production and, therefore, will largely determine the number of pine nuts the tree will yield. The US Department of Agriculture notes that variation in cone production between trees growing on identical sites is often observed. American pinyon pine cone production is most commonly found at an elevation between 1,800 and 2,600 m (6,000 and 8,500 ft), and ideally at 2,100 m (7,000 ft). This
6624-515: 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
6720-485: The flour. The nuts are then added to allow them to be coated, with the skins being left particularly when using almonds and hazelnuts. Separately, eggs are beaten together and then any wet flavouring (e.g., almond extract or liquor), before being added to the dry ingredients. Following twice baking (once in long slab form, secondly in cut sliced form), the biscotti may be dipped in a glaze, such as chocolate . Since they are very dry, biscotti traditionally are served with
6816-648: 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
6912-443: The humidity remains constant throughout the spring and summer, allowing pine cones to fully mature and produce seed. At elevations above 2,600 m (8,500 ft), the temperature substantially drops, drastically affecting the state of the dormant cone. During the winter, frequent dramatic changes in temperature, drying, and gusty winds make the cones susceptible to freeze-drying that permanently damages them; in this case, growth
7008-870: 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 )
7104-421: 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
7200-707: The nuts themselves are known by the Spanish name for the pinyon pine, piñón (plural: piñones ). In the United States, pine nuts are mainly harvested by Native American and Hispano communities, particularly in the Western United States and Southwestern United States , by the Shoshone , Paiute , Navajo , Pueblo , Hopi , Washoe , and Hispanos of New Mexico . Certain treaties negotiated by tribes and laws in Nevada guarantee Native Americans' right to harvest pine nuts, and
7296-452: The old sign (still present) of "Biscottificio Antonio Mattei", the leading manufacturer of biscuits of Prato, written just below the name of the shop is "Manufacturers of cantuccini ", which at the time was one of the major producers of the biscuits. The sign has remained unchanged, and after such a long time people are accustomed to associate the name cantuccini with the biscuits typical of Sardinia and Sicily . In Spain and France,
7392-424: The pine nut can be eaten. Unshelled pine nuts have a long shelf life if kept dry and refrigerated (−5 to 2 °C or 23 to 36 °F); shelled nuts (and unshelled nuts in warm conditions) deteriorate rapidly, becoming rancid within a few weeks or even days in warm, humid conditions. Pine nuts are commercially available in the shelled form, but due to poor storage, they can have poor flavor and may already be rancid at
7488-655: The popularity of this sauce since the 1990s has increased the visibility of the nut in America, primarily on the West Coast. Torta della nonna (literally "granny's cake") is a generic Italian dish name that in most families indicates an old family recipe for any cake but often is used for a tart or a pie filled with custard, topped with pine nuts and optionally dusted with icing sugar . Pignoli cookies , an Italian American specialty confection (in Italy, these would be called biscotti ai pinoli ), are made of almond flour formed into
7584-425: The residue within the bag. Another option for harvesting is to wait until the cone opens on the tree (as it naturally will) and harvest the cone from the piñon pine, followed by the extracting process mentioned above. Fallen seeds can also be gathered beneath the trees. Because pine nuts are an important food source for many animals, overharvesting of pine nuts threatens local ecosystems, an effect occurring during
7680-449: 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
7776-666: The seeds are also edible but are too small to be of notable value as human food. The biggest producers of pine nuts are China , Russia , North Korea , Pakistan and Afghanistan . As pines are gymnosperms , not angiosperms (flowering plants), pine nuts are not " true nuts "; they are not botanical fruits , the seed not being enclosed in an ovary which develops into the fruit, but simply bare seeds—"gymnosperm" meaning literally "naked seed" (from Ancient Greek : γυμνός , romanized : gymnos , lit. 'naked' and σπέρμα , sperma , 'seed'). The similarity of pine nuts to some angiosperm fruits
7872-684: 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
7968-419: The size of a small marble, will form from mid-spring through the end of summer; this immature cone will temporarily cease growing and remain dormant until the following spring, then grow again until it reaches maturity near the end of its second summer. The mature piñon pine cone is ready to harvest ten days before the green cone begins to open. A cone is harvested by placing it in a burlap bag and exposing it to
8064-448: The state of New Mexico protects the use of the word piñon for use with pine nuts from certain species of indigenous New Mexican pines. Commonly used species include: Pine nuts will not reach full maturity unless the environmental conditions are favorable for the tree and the cone. The time to maturity varies depending on the species. For some American species, development begins in early spring with pollination. A tiny cone, about
8160-424: The time of purchase. Consequently, pine nuts are often frozen to preserve their flavor. European pine nuts may be distinguished from Asian ones by their greater length than girth; Asian pine nuts are stubbier, shaped somewhat like long kernels of corn. The American piñon nuts are known for their large size and ease of shelling. In the United States, Pinus edulis , the hard shell of New Mexico and Colorado, became
8256-415: 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
8352-490: The word biscotti ( sg. biscotto) encompasses all kinds of biscuits or cookies. The word biscotto , originates from the Medieval Latin word biscoctus , meaning 'twice-cooked', which described items that were made from dough and baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were
8448-501: The word carquinyoli is derived from the French croquignole , a French word of Germanic origin, but In France, a similar biscuit is known as croquant . Following rediscovery of the original recipe by Prato pastry chef Antonio Mattei in the nineteenth century, his variation is what is now accepted as the traditional recipe for biscotti. Mattei brought his cakes to the Exposition Universelle of Paris of 1867, winning
8544-421: 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 the 18th century. It is one of the best-known and most widely appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout
8640-477: 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
8736-440: 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
8832-648: 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
8928-668: 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
9024-483: 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,
9120-513: 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
9216-511: 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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