The History Of Italian Food

Although some of the most popular dishes associated with Italian culture include tempting pizzas and plenty of pasta, there are still many more in the Italian culinary world. In many regions of Italy, the unique cuisine of Italians shines through a variety of eating habits, cooking methods and selected local ingredients. The changes of the times have also affected Italian cuisine, because the cuisine of the pre-Roman era has both similarities and differences in today’s cuisine.

Italy’s culinary history has a reputation for 2000 years, including outstanding sports during the Roman Empire. Culturally speaking, food preparation was very important in the past. The only surviving cookbook (Apicius) in the past dates back to the first century BC.

After the fall of the Roman Empire, cities and states began to inherit different identities and traditions, and the spread of Italian food diversity began. Each region began to show its own unique cooking methods, until the meatballs were formed, and then to the specialty cheese and wine produced locally. Tuscan beef is grown in the north, and black truffles are popular in March. Provolone cheese and mozzarella cheese appeared in the southern region, as well as many interesting citrus fruits.

Different types of bread, changes in pasta, and changes in food preparation techniques also vary from region to region. The southern part of Italy has cooked pasta, while the northern part prefers soft egg noodles. Milan is famous for risotto, while Bologna has a deep history of tortellini, and Naples is famous for pizza.

Over the years, Italian cuisine has developed tremendously, partly because its rich external influence adds flavor to its unique flavor and appeal. Initially, ancient Greek cooking became an integral part of Italian cuisine. In the end, a large number of imported goods entered the kitchens of the early Italians, who sent Roman ships to collect various important foods, including wheat, wine, exotic ingredients and exquisite spices from all over the world. Some ships even travel to distant places (such as China) to bring back edible resources, thus enriching the depth and variety of Italian cooking styles.

The coastal area is famous for the development of delicious fish and seafood dishes. For example, Sardinia offers a more traditional and simple style of cuisine, which usually contains delicacies related to the sea. Swordfish, lobster, anchovies, sardines and other Mediterranean cuisines represent the Italian cuisine of the region. In Sicily (another island region), a large part of cooking comes from North African influences. The Arab influence also affected the cuisine of the island and other parts of the south, especially the introduction of various spices and sweets, such as the Sicilian ice cream cake cassata.

As for one of the most popular Italian dishes, although history books often point out that pasta was a product brought back to China by the Venetian merchant Marco Polo, it was actually rediscovered during Etruscan and Roman times. Food. It is believed that Italy’s first pasta was made with today’s noodles-made from the same durum wheat-cooked in an oven instead of water.

To this day, the difference in Italian cooking is still reflected in the difference between the north and the south. The culinary traditions of each region still retain their own traditions, reflecting the profound history and culture, serving a steady stream of main dishes, appetizers and desserts constantly tempting the taste buds.

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