Italian cuisine "as a tradition"
Italian cuisine has evolved through centuries of social and political changes, with roots dating back to the fourth century BC
The Italian cuisine itself has been influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arab and Norman.
Important changes occurred with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in the kitchen but introduced in quantity until the eighteenth century.
Italian cuisine is known for its regional diversity, abundance in taste and seasoning, it is also considered the most famous in the world, with international influences.
The main characteristic of Italian cooking is its extreme simplicity, with many dishes consisting of up to 4 8 ingredients.
The Italian cooks rely on the quality of the ingredients rather than the complexity of preparation.
Dishes and recipes are often been created by grandmothers rather than a chef, so many recipes are suitable for home cooking.
Many dishes that were once known only in the regions, have spread across the nation.
The cheese and wine are a major part of the cuisine, with many variations and a specific legal protection, the Protected Designation of Origin (DOC).
Even the coffee, especially espresso, has become important in the kitchen.
Italian cuisine abroad
It is one of the kitchens that is offered by most restaurants in the world, although often Italians are not satisfied with how restaurants prepare dishes Italians abroad.
If one of the reasons is the difficulty to find typical Mediterranean (or their high cost in countries where such products have to be imported), another reason is paradoxically its simplicity.
Often abroad (especially in English-speaking countries) is expected to a good pot should be filled with ingredients, and can not resist the temptation to add to make the dishes more complex, or not to give the impression of a dish prepared carelessly the eyes of customers (in the case of a restaurant).
Even the distinction between all Italian "first" and "second" plate does not help in order, especially in those countries where the habit of a dish is well established.
So the first of pasta very simple are avoided or presented in a more "rich" adding ingredients.
For example, the Pizza Margherita is rarely purchased compared to other pizzas more tempting menu, then add some ingredients, even if light; without considering the sauces (such as garlic sauce) that are given along with the pizza (practice, this, completely absent in the Italian cuisine).
Just garlic is often touted as a characteristic ingredient of Italian cuisine (creams garlic, garlic bread etc.) where the kitchen of any Italian region uses it as intense as seemingly emerges from restaurants abroad.
Another feature of Italian culture and cuisine is not to be considered at two different meat and vegetables, but all are equally important ingredients to be combined with serenity.
In many countries the meat is more important and therefore a meal without meat is considered poor, so it is more difficult to find the kinds of pasta without meat even at the cost of adding chicken, hardly ever used for a first in Italy.
»The text is taken from:
- Wikipedia (Creative Commons)