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List of Italian dishes
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This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world,[6] with influences abroad.
Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes.
Italian cuisine has developed through centuries of social and political changes, with roots as far back as antiquity.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.[1][2] Italian cuisine is noted for its regional diversity,[3][4][5] abundance of difference in taste, and it is probably the most popular in the world,[6][7] with influences abroad.[8]
Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients.[9] Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.[10] Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.
Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.
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Italian cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to the 4th century BC. The cuisine changed significantly with discovery of the New World which helped shape much of what is known as Italian cuisine today with the introduction of items such as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but were not introduced in scale until the 18th century.[1]
Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy.
Overview of Italian Cuisine History
A picture of Italian food.
When contemplating the history of Italian cuisine, it is important to remember that Italy did not exist as a unified country before 1870; prior to that, it was a diverse collection of kingdoms and principalities. Indeed, as Kyle Phillips notes in the introduction to his translation of The Art of Eating Well, only a small percentage of “Italians” actually spoke Italian prior to the 20th century. This political (and cultural) diversity is mirrored by the wide variety of climatic and topographic regions that the Italian peninsula spans. Because of these conditions, there exist a great variety of dishes in the Italian repertoire.
Similarly, one needs to remember that most recipes in the Italian repertoire have come down to us from generations of poor, hard-working people. While the feasts provided by the Medici, Estes and Lombardi are the stuff of legend, court fare was more closely identified with French and Austrian cuisine and subject to changes in fashion and taste. This has little to do with what we now identify as Italian cooking, which was largely dependent on locally and seasonally available products and which probably evolved very slowly over the centuries.
Several major changes have nonetheless shaped Italian cooking, notably the acceptance of tomatoes as a food in the 18th century (prior to then, tomatoes were thought to be poisonous and grown only for decorative reasons). To a lesser extent and at about the same time, potatoes became a regular part of several regional cuisines.
Perhaps the most important change in the history of Italian cooking was the 1891 publication of Pelligrino Artusi's La Scienza in Cucina e l'Arte di Manginar Bene (The Science of the Kitchen and the Art of Eating Well). Artusi, a polymath, gourmand and bon vivant, traveled extensively throughout the Italian peninsula, collecting recipes as he went along. His collection became The Art of Eating Well. By all accounts, it was the first modern cookbook to include recipes from many of Italy's regions and to present them in a common dialect. His work has been credited with fostering a national Italian culture; at a minimum, he helped forge the Italian cuisine from its many regional cuisines.
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
Italian Food Recipes
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