While some of the most popular dishes associated with the Italian culture include a tempting slice of cheesy, flavour filled pizza and a heaped plate of spaghetti bolognaise, there is much more to the world of Italian cuisine. Throughout the many regions in Italy, distinctive Italian cuisine shines through in a wide range of eating habits, styles of cooking, and selection of local ingredients. according to www.sbs.com.au "Ever since Italians migrated to Australia and introduced us to spaghetti bolognese and pizza, Australians have embraced this wonderful, satisfying cuisine and it is now firmly woven into our national culinary culture. We’re not alone in our love of Italian food, though – it’s one of the most popular and widely adopted cuisines the world over. "
As for one of Italy's most famous foods, pasta, it was said that this was a product of the Chinese brought back by Marco Polo, but it was actually a food item eaten during Etruscan and Roman times, rediscovered. It is believed that the first pasta in Italy was made similarly to the noodles of today, from the same durum wheat, which was cooked in ovens instead of boiled.
Spaghetti Bolognese is now so popular that it could almost be classed as our adopted national dish, although an authentic Italian version would, in fact, be fettuccine al ragu. Italians were among the first to show us how to appreciate good coffee, use olive oil for cooking rather than as a medicine, embrace garlic, and understand the joys of fresh pasta and antipasto.
For Italians, cooking and sharing food is no less than a way of life, whether it is at home with friends, in a humble trattoria or a fine-dining restaurant. Wherever it’s eaten, it’s always based around fresh, seasonal produce, which is the main reason that it is hard to talk about “Italian food” as a single entity. In fact, Italian food varies widely by region – and even village to village – and according to the time of year. Italians can be fiercely parochial when it comes to food and invariably think of their version of a dish as the best.
For Italians, cooking and sharing food is no less than a way of life, whether it is at home with friends, in a humble trattoria or a fine-dining restaurant. Wherever it’s eaten, it’s always based around fresh, seasonal produce, which is the main reason that it is hard to talk about “Italian food” as a single entity. In fact, Italian food varies widely by region – and even village to village – and according to the time of year. Italians can be fiercely parochial when it comes to food and invariably think of their version of a dish as the best.
Many ingredients are used across the country with some more so in certain regions than others. Broadly speaking, northern Italian food centres around butter, meat, potatoes, pork, Parmigiano and other types of cheeses, while southern cooking is more focused on olive oil, tomatoes, eggplant, capers and fresh fish. Some key Ligurian ingredients include fish and seafood, basil (as featured in the popular pesto alla Genovese, prosciutto, sausage, salami, and truffles. Above all, Italians believe in simplicity and respect for good produce, so some of the most beloved dishes of Italians comprise just a few simple ingredients, carefully selected and served at their prime. Cheese and wine are a major part of the cuisine, as is coffee, particularly espresso.
If you would like to learn more about Italian food, wine, culture and language contact us at VLLC to start your language journey.
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