Italian Cuisine 3

Ministry of education

Professional Lyceum №12

Italian Cuisine

Students: Darya Krasovskaya, Sergey Spirin

Group: K-183

Teacher: Alexander Dzhanelidze

Petrozavodsk

2008

Outline

1. Italian C uisine

2. Olive oil

3. Pasta

4. Cheese

5. Soups

6. Ragout

7. Salad

8. Risotto

9. Wine

10. Dessert

11. Coffee

Italian Cuisine

Italian Cuisine is recognized now not only one of the best in the world, but also one of the most fashionable. It uses different food stuffs: vegetables, fish, seafood, beef and lean pork, birds, fruit and berries, cheese, bean, and rice. The Italian culinary specialists use a lot of various spices and seasonings for preparation of dishes . And they prefer not to cook products , but to stew them in their own juice or with addition of olive oil and wine, to transfer better the aroma and specific taste of this or that product. Favourite ingredients of the Italian dishes are garlic, nutmegs and capers; olives and nuts give delightful smack to many foods.

Olive oil

Speaking about the Italian cookery, it is impossible to pass by the olive oil, well-known for the whole world – it’s one of the most important ingredients.

At manufacturing oil in Tuscany, the emphasis is done on manufacture of not refined oil of the first cold mechanical wring out- Extra Virgin, which has a strong smell and suits for salads, meat and pasta best. For fish, as experts consider, the oil made in Liguria or Sicily is more pertinent.

In the majority of dishes oil is added very little to give to meal special taste. It is impossible to disagree with validity of judgment that good oil, no less than wine, emphasizes advantages of a dish, and bad - kills.

And now let's learn more about the Cuisine,

dishes and ways of preparation .

Pasta

First of all, Italian Cuisine –it’s thousands of products from the dough, and each has its original taste. Macaroni are the national dish. Though it is necessary to note, that Chineses were the first to cook them. So, historians approve, that Marko Polo has brought from China, as a souvenir, thin tubules from the dough: but Chineses made them of a rice flour.

In literature, macaroni are mentioned for the first time in "Decameron": Boccaccho has been rather surprised, that in 14 century macaroni and ravioli were cooked in villages. Some people approve, that the name to macaroni was given by a cardinal who, having seen them, for the first time, on the table, has exclaimed: " Oh, ma caroni! " - that means " How lovely it is! ".

Besides numerous forms of pasta, there is also a variety of colors! Green (owing to the crushed spinach), orange (with carrots juice), pink (with addition of tomatoes), black (painted by ink of cuttle fish), combined hanks of green and yellow egg noodles which are named (hay-straw).

And still the main thing for a spaghetti is sauce. There is even a rule of combination of sauces with pasta – than shorter and thicker are macaroni, the more dense is the sauce.

And if we speak about sauces it is necessary to note, that Italians adore a tomato sauce - salsa di pomodoro. Under some recipes it is cooked for a very long time on weak fire, so salsa hardly boils. In sauce are added spicy grasses - basil or majoran.

From other dough products ravioli are popular they are small square pel'menis which are served in the same tomato sauces and with grated cheeses.

Cheese

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Cheese, as well as macaroni, is favourite food of Italians. Cheese strengthens aroma of dishes, perfectly suits for preparation of sauces, and mixes up well with other ingredients. Besides cheese contains a lot of fiber that gives equation to a diet from highly carbohydrate pasta. There are many types of cheeses in Italy, and each cheese serves its own purpose. Mozzarella is used for a pizza, gorgonzola is added in creamy sauce, tender ricotta is used for desserts. And the king of cheeses is considered parmesan, it is powdered almost in all dishes - pasta, omelettes, salads and slices of marinated meat - gazpacho.

Soups

Italians like soups. The most well-known soup is minestrone. It is cooked from seven ingredients - seven types of vegetables, seven types of meat and seven kinds of seasonings which on a legend symbolize seven virtues of the cardinal.

Ragout

Ragout, favourite meat dish of Italians, is a big piece of meat, first roasted up to a ruddy crust, and then stewed in a tomato sauce. Vegetable salad is served to meat separately.

Salad

By the way about salad, national Italian wisdom says: four cooks should prepare for salad. The first cook should be avaricious – he seasons salad with vinegar. The cook - the philosopher should add salt. The cook - the squanderer should pour in oil. And to the cook - the artist is trusted to mix salad and finally to prepare for food.

Risotto

One more traditional dish of the Italian Cuisine is “risotto". On a legend, it has appeared in XVI century owing to the young restorer who added, the rare in those days, saffron in rice. At him laughed, speaking, that soon he will stop to add rich grass in this meal . And here on his own wedding the restorer has decided to continue a joke and has added a saffron in risotto, which then became "Milan’s".

A certain experience is necessary to prepare for the real "risotto" . An indispensable condition is- a high quality of fig. Before rice is powered with water or broth, it is preliminary is fried in olive oil. However, it is often enough to add a slice of a butter and grated cheese to rice to improve its taste. It is possible to expand considerably to the taste recipes, using mushrooms, fowl, oysters, crabs, tomatoes and chili pepper.

Wine

All these gastronomic excesses, certainly, accompanies with the integral satellite - Italian wine. It is possible to speak about the wine of Apennine peninsula eternally, and to write about them in one small clause simply it is not obviously possible.

Dessert

For sweet teeth of all ages and colours the Italian cooks prepare for a dessert – incomparable, air, prepared on the basis of cheese "mascarpone" a pie “Tiramisu", that in translation means " lift me upwards ". Many consider it more popular than pizzas.

Besides “Tiramisu", for a dessert, they eat cheese, which is served in the form of small broken slices and also different fruit and berries. Italians prefer flour and confectionery products: pies with chestnuts fillings, air cookies, tartlets and cakes. And they also like to drink, after the meal, strong and sweet Vine Santo dipping in it special cookies - “Kant chi".

Italians treat with special heat to ice cream. It is considered, that it was invented in XV century by the Florentine architect Bernardo Buontalenti. Now in Italy there are hundreds versions of ice-cream - from a fruit water-ice up to garlic ice-cream or ice-cream with taste of cheese parmesan. The last is served as "antipasti", snacks before the basic meal. And between dishes of a plentiful meal Italians frequently use sherbet - to freshen taste .

Coffee

The dessert obligatory comes to the end with coffee. When an Italian is asked, what coffee is the best, he answers spontaneously: " Coffee which is boiled in Naples! ". There is the best water for coffee, and, that is important, the best air.

“ Cappuccino" (or a hood of the monk) is a morning coffee, it is not accepted to drink it after noon , but "espresso" can be drunk all day and night. And it is boiled not only in special devices, but also in special coffee makers.

One of the Italian’s favourite, fruit liquors “Limon hello“ is served to the coffee which finishes the meal.