Italian Cooking
Authentic Italian cuisine – not pizza and canned spaghetti – holds an international reputation comparable to that of French cooking. While genuine Italian cuisine varies from one region to the next, there are common characteristics that distinguish it from other cultures around the Mediterranean.
Italian cuisine is not very vegetarian friendly. Many of its dishes feature meat as their main ingredient. The Umbria, Marche and Basilicata regions are noted for their heavy use of pork and sausage in their trademark dishes. Northern Italy is famous for its excellent bacon. More exotic fare is used in the island of Sardinia as wild boar and suckling pig is widely used there. Italy’s rural regions also make extensive use of mutton and lamb.
However, Italians are most famous for their cured meats, locally referred to as “salumi”. Beef, pork, veal and even goat are eaten as cured meats and are a national Italian staple. Italians have made a true art form out of curing meat, using salt, smoke and air-drying methods. Salumi come in two forms: varieties made from a whole cut of meat, such as prosciutto or culatello, and versions made from ground, chopped, or minced meat compressed into cases, such as sausages and salami.
Italians make a wide variety of cheeses and like the French, they name their cheeses after the towns that make them. Also like the French, Italians take great pride in their cheese-making. Many of you may have already tasted mozzarella and Parmigiano Reggiano, because these two are the most famous among Italian cheeses. But there are lots more that deserve your attention – cheeses from the Lombardy region include gorgonzola, taleggio, robiola and crescenza. Campania mozzarella is said to be the best. Its secret? It’s made from water buffalo’s milk rather than the more plain cow’s milk variety. Genuine Parmigiano Reggiano cheese comes from Reggio Emilia, Parma, Modena and Bologna areas. Tasting nothing like the adulterated variety that you shake from a can, real Parmigiano Reggiano is grated from painstakingly-made huge blocks.
Pastas and breads vary regionally in preparation and ingredients, but these foods make up the bulk of Italian meals. The Emilia-Romagna region is known as the pasta capital of northern Italy, where the same sweet flour is also used to produce rich breads. Lasagna, tortellini, and tagliatelle are familiar pastas that originated in Bologna. Heavier pastas are found in the region of Lazio. Risotto is not a pasta but a traditional rice dish that is a staple in the region of Lombardy. It is featured in Italian dishes nationwide. Breads and pastas are served in large portions during lunch and dinner in Italy, and the reputation of Italian cuisine being “heavy” can be attributed to these staple foods, in addition to the prevalence of rich creams and butter in the ingredients.
The Northern and Southern regions of Italy are different in their preference over ingredients and their overall approach to cooking. Southern Italy’s cuisine favors olive oil and local vegetables as pasta toppings. Protein comes from shellfish, pork, and lamb. Provolone and mozzarella cheeses round out the South’s offerings. The North also uses pasta but in combination with Arborio rice and corn for polenta. Entres are more heavy with beef and veal. Keeping with this richer approach, sauces are cream based and utilize cheese varieties that come from milk.
A typical Italian meal would be made up of an appetizer (antipasto or “before the pasta” in Italian), then two main courses (primo and secondo) served with a side dish or salad (contorno) and ending with fruit and cheese (formaggio e frutta) and a dessert (dolce) with coffee (espresso) and wine (vino). After a meal like this, it’s time for a siesta (nap)!
Michelle is an accomplished season author in relation to family meals. The lady absolutely delights in sharing with us her hints and tips on preparing crock pot meals or maybe crock pot meals.
