Italian Cuisine(2)

State educational institution of secondary vocational education of the Republic of Karelia "College of Technology and Entrepreneurship

Italian Cuisine

The presentation was made by student of group K-410 Alexey Titov

Выполнил студент группы К – 410

Титов Алексей Геннадьевич

Petrozavodsk 2009

Content

• Italian cuisine and its features …………3
• Regional cuisine of Italy ……………….5

List of used

literature ….…..23

1. ITALIAN CUISINE AND ITS FEATURES ITALIAN CUISINE - TRADITIONAL CUISINE OF ITALY, A COMMON AND POPULAR THROUGHOUT THE WORLD, THANKS TO DISHES LIKE PIZZA AND SPAGHETTI. IT IS VERY DIVERSE AND REGIONAL; EACH REGION HAS ITS OWN TRADITIONAL DISHES.

At the heart of Italian cuisine are historic centuries-old traditions with the cultural influences of the Romans, Greeks, Lombards, Arabs and other peoples have ever lived in Italy or influence in shaping its culture.

2. Regional cuisine of Italy

Italian cuisine is characterized, in particular, an abundance of fresh foods of the Mediterranean region, which differs markedly from the original Italian cuisine of its attempts to imitate the world .

Among the typical products:

Are vegetables (tomatoes, eggplants, zucchini squash, lettuce, peppers, artichokes)

Wheat flour (dough, pasta)

cheese (Parmesan, gorgonzola, mozzarella, mascarpone)

olives and olive oil

seasonings (basil, capers, garlic, rosemary, pepperoni)

Fish and Seafood

Figure

beef and lean pork

bird

legumes (beans, lentils)

fruits (lemons, oranges, peaches) and berries

mushrooms

almonds

wi ne, Italian liqueurs, gr appa

Grappa, also known as wine, grappa - Italian grape alcoholic drink strength from 40% to 50% vol. It is produced by distilling grape otzhimok (for the title of which is often used the French word for marc), ie, the remnants of grapes (including the stems and seeds) after it otzhimki in the manufacture of wine.

Grappa was originally made for the disposal of waste at the end of the wine of the season, but quickly became a source of profit, has produced and sold commercially throughout the world.

Molise and Abruzzo

Molise and Abruzzo have a shared history, making a kitchen in these regions are very similar. Regions located northwest of Rome are famous for smoked meat products and cheese. Residents of regions often eat mutton, and closer to the coast areas - fish and seafood. Peperoncino, a small, but very spicy chili pepper comes from the region of Abruzzo.

Basilicata

Basilicata is located in the "rise" of the Italian "boot" and is the most mountainous of all the regions (two-thirds of the territory occupied by mountains), which hampers the development of agriculture. Kitchen Basilicata includes mostly hearty dishes: stewed soups, dishes of smoked lamb and pork,. From Basilicata happens provolone cheese.

Calabria

"Sock boot," Calabria bordered on three sides by the seas and only in the north is bordered by mountain ranges. Calabrian cuisine is based on dishes of fish and seafood are common dishes of tuna and swordfish.

In addition, in the region grows many vegetables and fruits, especially oranges, olives, lemons and eggplant. For dessert serves, common neighbors to the south of Calabria - of figs, honey and almonds.

Emilia-Romagna

In the medieval capital of the region Emilia-Romagna Bologna are the best restaurants in Italy. The region is the birthplace of Parmesan cheese, Parma ham, balsamic vinegar, mortadella, and all kinds of pasta, including the famous Spaghetti alla Bolognese (Spaghetti / Tagliatelle with Bolognese sauce). Quite often used butter, cream and other dairy products.

Lazio

The capital of Lazio and the whole of Italy is Rome, where are some of the best restaurants and many famous cafes, specializing in the sale of ice cream. For the typical cuisine of the region wide use of lamb and veal (for example, schnitzel saltimbokka), as well as simplified cooking of high quality products. One of the typical dishes of Lazio is Suppli al telefono (literally "telephone lines"), representing fritirovannye balls of risotto stuffed with hot melt mozzarella.

Lombardy

Lombardy, which borders with Switzerland, is one of the richest regions not only in Italy but across Europe. In the south-western part of Lombardy, the soil is very fertile, is divided into large rice and corn plantations. From Lombardy occur dishes such as risotto Milanese, and for polenta.

Lombardy is also the birthplace of Panettone, Campari liqueur and amaretto and mascarpone cheese, Grana Padano cheese and Gorgonzola. Popular meat dishes cooked in wine, for example, ossobuko, and the variety of stuffed pasta: ravioli, tortelloni .

Piedmont

Piedmont borders France and Switzerland, so the kitchen has taken over some of the traditional cuisines of these countries. Like the cuisine of Lombardy, Piedmont, which has similar terrain, for the typical Piedmont cuisine dishes of rice, polenta and gnocchi. In the fertile valley Padanskoy pemonttsy involved in winemaking, for example, Barbaresco produced here. It is believed that in the Piemonte grow the best onions and garlic, and white truffles.

Piedmont

Sicily

The island of Sicily for centuries under the rule of different cultures, so kitchen combines elements of Italian, Spanish, Arabic and Greek cuisine. From these kitchens Sicilian cuisine has taken over the love of spices (nutmeg, cloves, cinnamon), as well as "exotic" fruits and vegetables (melon, apricot, citrus fruits, sweet peppers). Sicilian kitchen can be broadly described in three words: pasta, pesce e pasticceria, ie, pasta, fish and sweets.

List of used literature

1. Диксон Р.Р. Говорите по-английски. М.: Изд-во

литературы на иностранных языках, 1961. - 236с.

2. Виталий Левенталь Английский язык: просто о сложном. Л.: Манускрипт, 1993. - 224с.

3. http://www.alleng.ru – всем кто учится.