99-473: Risotto ( / r ɪ ˈ z ɒ t oʊ / riz- OT -oh , Italian: [riˈzɔtto, -ˈsɔt-] ; from riso 'rice') is an Italian rice dish cooked with broth until it reaches a creamy consistency. 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
198-778: 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
297-607: 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
396-639: 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
495-587: 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
594-640: 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
693-461: 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
792-502: 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
891-606: A limited area in northern Italy. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel and stamps regarding the length of aging. Parmesan cheese made outside of the European Union is a family of hard grating cheeses made from cow's milk and inspired by the original Italian cheese. They are generally pale yellow in color and usually used grated on dishes such as pasta , Caesar salad , and pizza . Some American generic Parmesan
990-489: A loan. October 27 is designated "Parmigiano Reggiano Day" by The Consortium of Parmigiano Reggiano. This day celebrating the " king of cheeses " originated in response to the two earthquakes hitting the area of origin in May 2012. The devastation was profound, displacing tens of thousands of residents, collapsing factories, and damaging historical churches, bell towers, and other landmarks. Years of cheese production were lost during
1089-574: A locally produced imitation. Parmigiano Reggiano is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia ( Parmigiano is the Italian adjective for the city and province of Parma and Reggiano is the adjective for the province of Reggio Emilia); it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in
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#17328557972541188-412: A mixture of certain thermophilic lactic acid bacteria ) is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet is added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 55 °C (131 °F) with careful control by the cheese-maker. The curd
1287-449: 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
1386-633: 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
1485-405: 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
1584-493: 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
1683-486: 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. Parmesan Parmesan ( Italian : Parmigiano Reggiano , Italian: [parmiˈdʒaːno redˈdʒaːno] ) is an Italian hard , granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union and Lisbon Agreement countries,
1782-442: 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
1881-434: A small amount of liquid present, forces the grains to rub against each other and release the starch from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass. When the rice is cooked the pot is taken off the heat for mantecatura , vigorously beating in refrigerated balls of grated Parmesan cheese and butter, to make the texture as creamy and smooth as possible. It may be removed from
1980-428: 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
2079-502: 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
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#17328557972542178-459: 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
2277-579: Is a major North American producer of grated Parmesan and has been selling it since 1945. A number of Wisconsin cheesemakers , some founded by Italian immigrants, produce Parmesan in whole wheels. A number of non-European parmesan producers have taken strong objection to the attempts of the European Union to globally control the trademark of the Parmesan name, claiming that it is more about control of trade than control of quality. Several American manufacturers have been investigated for allegedly going beyond
2376-452: Is a recipe for a dish named as a risotto in the 1854 Trattato di cucina ( Treatise on Cooking ) by Giovanni Vialardi, assistant chief cook to kings. However, who invented risotto in Milan cannot be stated with certainty. The rice varieties associated with risotto were developed in the 20th century, starting with Maratelli in 1914. A high- starch , round, medium- or short- grain white rice
2475-488: Is allowed as a starter, together with calf rennet. The only additive allowed is salt , which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near-total salinity with Mediterranean sea salt. The product is aged a minimum of one year and an average of two years; an expert from the Consorzio typically conducts a sound test with a hammer to determine if a wheel has finished maturing. The cheese
2574-561: Is an Italian cheese similar to Parmigiano Reggiano, but is produced mainly in Lombardy , where Padano refers to the Po Valley ( Pianura Padana ); the cows producing the milk may be fed silage as well as grass; the milk may contain slightly less fat, milk from several different days may be used, and must be aged a minimum of 9 months. Reggianito is an Argentine cheese similar to Parmigiano Reggiano. Developed by Italian Argentine cheesemakers,
2673-429: 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
2772-416: 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,
2871-430: 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
2970-528: 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
3069-566: 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",
Risotto - Misplaced Pages Continue
3168-473: Is known as a certified name (which is not the same as a brand name ). In 2008, an EU court determined that the name Parmesan in Europe only refers to Parmigiano Reggiano and cannot be used for imitation Parmesan. Thus, in the European Union , Parmigiano Reggiano is a protected designation of origin (PDO); legally, the name refers exclusively to the Parmigiano Reggiano PDO cheese manufactured in
3267-420: Is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. There are 1,100 litres (290 US gal) of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 45 kilograms (99 lb). The remaining whey in the vat was traditionally used to feed the pigs from which prosciutto di Parma
3366-506: Is legally protected in the European Union and, in Italy, exclusive control is exercised over the cheese's production and sale by The Consortium of Parmigiano Reggiano, which was created by a governmental decree. Each wheel must meet strict criteria early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging. Because it is widely imitated, Parmigiano Reggiano has become an increasingly regulated product, and in 1955 it became what
3465-420: Is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties such as Baldo, Originario, Ribe and Roma may be used but will not have the creaminess of the traditional dish; these varieties are considered better for soups and other non-risotto rice dishes and sweet rice desserts. Rice designations of superfino, semifino, and fino refer to
3564-404: Is often shaved or grated over other dishes such as salads . Slivers and chunks of the hardest parts of the crust (also called the rind) are sometimes simmered in soups, broths, and sauces to add flavor. They can also be broiled and eaten as a snack, if they have no wax on them, or infused in olive oil or used in a steamer basket while steaming vegetables. According to legend, Parmigiano Reggiano
3663-453: Is produced daily, and it can show a natural variability. True Parmigiano Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture. Inferior versions can impart a bitter taste. A typical Parmigiano Reggiano wheel is about 18–24 cm (7–9 in) high, 40–45 cm (16–18 in) in diameter , and weighs 38 kg (84 lb). All producers of Parmigiano Reggiano cheese belong to
3762-537: 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
3861-436: Is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves that can be 24 cheeses high by 90 cheeses long or 2,160 total wheels per aisle. Each cheese and
3960-445: Is sold already grated and has been aged for less than 12 months. Within the European Union , the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods. In many areas outside Europe the name Parmesan has become genericised and may denote any of a number of hard Italian-style grating cheeses. These cheeses, chiefly from
4059-455: 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
Risotto - Misplaced Pages Continue
4158-846: 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
4257-502: Is usually used for making risotto. Such rices can absorb liquids and release starch, so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio , Baldo, Carnaroli , Maratelli , Padano, Roma, and Vialone Nano . Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli
4356-419: 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
4455-534: The Consorzio del Formaggio Parmigiano Reggiano ( lit. ' Parmigiano Reggiano Cheese Consortium ' ), which was founded in 1928. Besides setting and enforcing the standards for the PDO , the Consorzio also sponsors marketing activities. As of 2017 , about 3.6 million wheels (approx. 137,000 metric tons ) of Parmesan are produced every year; they use about 18% of all the milk produced in Italy. Most workers in
4554-514: The comune (municipality) of Lodi , in Lombardy, not Parma. Though Casanova knew his table and claimed in his memoir to have been compiling a (never completed) dictionary of cheeses, his comment has been taken to refer mistakenly to a grana cheese similar to Parmigiano, Grana Padano , which is produced in the Lodi area. Parmigiano Reggiano has been the target of organized crime in Italy , particularly
4653-613: The Emilia-Romagna region), as well as in the part of Mantua ( Lombardy ) on the south bank of the River Po . The names Parmigiano Reggiano and Parmesan are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name Parmesan is legally used for similar cheeses , with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano. It has been called
4752-510: 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 ,
4851-572: The Po Valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Veneranda Fabbrica del Duomo di Milano from Flanders , who used to use saffron as a pigment, added it to a rice dish at a wedding feast . Risotto is believed to have originated in what is now known as Lombardy . The first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages , bone marrow , and onions with broth with saffron gradually added. There
4950-517: 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
5049-521: 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
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#17328557972545148-403: The " king of cheeses " and "practically perfect food". Parmigiano Reggiano is made from unpasteurised cow's milk . The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix. Starter whey (containing
5247-454: 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
5346-485: 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:
5445-448: The 4% cellulose limit (allowed as an anticaking agent for grated cheese, 21 CFR 133.146). In one case, FDA findings found "no Parmesan cheese was used to manufacture" a Pennsylvania manufacturer's grated cheese labeled "Parmesan", apparently made from a mixture of other cheeses and cellulose. The manufacturer pleaded guilty and received a sentence of three years' probation, a $ 5,000 fine and 200 hours of community service. Grana Padano
5544-461: 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
5643-532: The Italian dairy industry ( bergamini ) belong to the Italian General Confederation of Labour . As older dairy workers retire, younger Italians have tended to work in factories or offices. Immigrants have filled that role. In 2015, 60 percent of the workers in the Parmesan industry were immigrants from India , almost all Sikhs . Parmigiano Reggiano is commonly grated over pasta dishes, stirred into soups and risottos , and eaten on its own. It
5742-514: The Mafia or Camorra , which ambush delivery trucks on the Autostrada A1 , in northern Italy , between Milan and Bologna , hijacking shipments. The cheese is ultimately sold in southern Italy . Between November 2013 and January 2015, an organised crime gang stole 2039 wheels of Parmigiano Reggiano from warehouses in northern and central Italy. Some banks will accept Parmesan cheese as collateral for
5841-597: 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
5940-497: The US and Argentina, are often commercialised under names intended to evoke the original, such as Parmesan, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, or Parmezano. After the European ruling that "parmesan" could not be used as a generic name, Kraft renamed its grated cheese "Pamesello" in Europe. Parmesan cheese is defined differently in various jurisdictions outside of Europe. In
6039-587: The United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and Reggiano cheese". This defines both aspects of the production process and of the final result. In particular, Parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32% milkfat in its solids. Similarly, the Canadian regulation only defines moisture and fat levels, with no restriction on aging time. Kraft Foods
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#17328557972546138-437: 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
6237-465: The best that ever was drunk, and never a drop of water therein'. During the Great Fire of London of 1666, Samuel Pepys buried his "Parmazan cheese, as well as his wine and some other things" to preserve them. In the memoirs of Giacomo Casanova , he remarked that the name Parmesan was a misnomer common throughout an "ungrateful" Europe in his time (mid-18th century), as the cheese was produced in
6336-517: 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
6435-459: 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
6534-417: 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
6633-526: 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
6732-435: 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
6831-599: 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
6930-456: 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
7029-444: The disaster, about $ 50 million worth. In order to assist the cheese producers, Modena native chef Massimo Bottura created the recipe riso cacio e pepe . He invited the world to cook this new dish along with him launching "Parmigiano Reggiano Day"—October 27. Parmigiano Reggiano has many aroma -active compounds, including various aldehydes and butyrates . Butyric acid and isovaleric acid together are sometimes used to imitate
7128-447: 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
7227-434: The dominant aromas. Parmigiano Reggiano is also particularly high in glutamate , containing as much as 1.2 g of glutamate per 100 g of cheese. The high concentration of glutamate explains the strong umami taste of Parmigiano Reggiano. Parmigiano Reggiano cheese typically contains cheese crystals , semi-solid to gritty crystalline spots that at least partially consist of the amino acid tyrosine . The name
7326-515: 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
7425-648: 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
7524-412: The grains' size and shape (specifically the length and the narrowness) and not the quality. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure. Risotto, unlike other rice dishes, requires constant care and attention. The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of
7623-430: The heat a few minutes earlier and left to cook with its residual heat. Properly cooked risotto is rich and creamy, even if no cream is added, due to the starch in the grains. It has some resistance or bite ( al dente ) and separate grains. The traditional texture is fairly fluid, or all'onda ('wavy' or 'flowing in waves'). It is served on flat dishes and should easily spread out but not have excess watery liquid around
7722-870: 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 )
7821-421: 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
7920-493: The perimeter. It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry. Many variations have their own names: [REDACTED] Media related to Risotto at Wikimedia Commons [REDACTED] The dictionary definition of Risotto at Wiktionary [REDACTED] Risotto at the Wikibooks Cookbook subproject Italian cuisine Italian cuisine
8019-447: 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
8118-612: 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
8217-407: The rind with the Consorzio 's logo. Those that do not pass the test used to have their rinds marked with lines or crosses all the way around to inform consumers that they are not getting top-quality Parmigiano Reggiano; more recent practices simply have these lesser rinds stripped of all markings. Traditionally cows are fed only on grass or hay , producing grass-fed milk. Only natural whey culture
8316-449: 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
8415-684: 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
8514-409: The shelf underneath it is then cleaned every seven days, and the cheese is turned. At 12 months, the Consorzio del Formaggio Parmigiano Reggiano ( lit. ' Parmigiano Reggiano Cheese Consortium ' ) inspects every wheel. The cheese is tested by a master grader who taps each wheel to identify undesirable cracks and voids within the wheel. Wheels that pass the test are then heat-branded on
8613-432: The starch required for a creamy texture. The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura ; white wine is added and must be absorbed by the grains . When it has been absorbed, the heat is raised to medium–high, and boiling stock is gradually added in small amounts while stirring constantly. The constant stirring, with only
8712-415: 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
8811-477: 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
8910-440: 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
9009-648: 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
9108-668: 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
9207-506: Was created in the course of the Middle Ages in the comune (municipality) of Bibbiano , in the province of Reggio Emilia . Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier. Some evidence suggests that the name
9306-483: 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,
9405-513: 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
9504-401: Was originally used for flavour and its signature yellow colour. Risotto in Italy is often a first course ( primo ), served before a second course ( secondo ), but risotto alla milanese is often served with ossobuco alla milanese as a one-course meal. Rice has been grown in southern Italy for centuries, and gradually made its way to northern Italy , where the marshes of
9603-492: Was produced. The barns for these animals were usually just a few metres away from the cheese production rooms. The cheese is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano Reggiano name, the plant's number, and month and year of production
9702-455: 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
9801-467: Was used for Parmesan cheese in Italy and France in the 17th-19th century. It was praised as early as 1348 in the writings of Boccaccio ; in the Decameron , he invents a 'mountain, all of grated Parmesan cheese', on which 'dwell folk that do nought else but make macaroni and ravioli , and boil them in capon's broth, and then throw them down to be scrambled for; and hard by flows a rivulet of Vernaccia ,
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