History of Italian Food
Italian cuisine is world famous. Pizzas and pastas are the two popular dishes people around the world are familiar with. Italian recipes are known for it is use of fine ingredients such as herbs and spices. The history of Italian cuisine dates back to ancient Roman days. The historians believe the history of Italian food began during the eight century BC, when Greek settlers colonized Sicily and Magna Graecia, a region in Southern Italy.
Italian food of mountainous regions is a blend of French cuisine and mountain specialties. The Italian cuisine of this region has strong Gallic flavors adopted from France. Hence, a dish such as white truffles or "trifola d’Alba " is one of the popular Italian dish. Seafood with a touch French flavor is found in Liguria, a city in North Italy.
History of Italian Food - Magna Graecia
The Italians believe the nourishing and tasty Italian cuisine was borrowed from the Greeks. The regular meals consisted of food prepared from chickpeas, lupins, dry figs, pickled olives, salted and dry fish and pork. On occasions such as weddings or festivals various delicacies were prepared. A few dishes belonging to Magna Graecia include sweet meats made from almonds and walnuts, honey sauces, soups and meat in vinegar. Sumptuous feasts were associated with ancient Roman nobles.
History of Italian Food - Middle Ages
Italy was invaded by barbarians during the 5th century AD. The cuisines of Barbarians were different from that of Italians. The Barbarians cuisines consisted of dishes such as stuffed-pastries, baked pies and roasted meats. The barbarian cuisine has influenced the Italian dishes to an extent. The Italians introduced fresh fruits and vegetables in their diet in the early 1000 AD. This period is known as the revival of the Italian culinary art.
History of Italian Food - Pizza
History of Italian food would not be completed without mentioning "Pizza". Pizza was popular food in ancient Rome, ancient Egypt and Babylon. Many historical evidences reveal a pizza was relished by ancient historians Cato the Elder and Herodotus. In olden days, a pizza was baked on a hot stone. Later it was consumed with vegetable or meat stew. Sometimes pizzas were seasoned with herbs and spices.
In Latin, pizza is called as "pinsa", which means flatbread. In Middles ages, people started to top a pizza with various herbs, spices mixed in olive oil. You could rightly say that the pizza gained a new taste and look during the medieval period. Gradually, with the introduction of buffalo cheese called mozzarella, the Italian pizza gained popularity not only in Italy but also around the globe.
Ancient Romans often had a light and meager meal twice a day and a heavy meal once a day. The fast was broken with olives, milk, eggs and wine. The meal of the noon was usually fruits and cold dishes. However, the dinner was heavy consisting of various seafood, bread, meat, sweat meat and wine. Fresh and dry fruits were served as desserts.
While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.
The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.
The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.
Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.
Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles.
Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata.
As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today - from the same durum wheat - which was cooked in ovens instead of boiled in water.
Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.