Pizza and pasta are the hallmark of Italian cuisine, but the culinary history of the country is much more interesting. It is reflected in a wide variety of regional cuisines. Some dishes and ingredients have their roots in ancient Etruscan and Roman civilizations, while others were brought from distant lands by merchants and conquerors. Ultimately, they all merged to create one of the most delicious and beloved cuisines in the world.
Italian cuisine: history and traditions
Italian cuisine has evolved over the centuries. Despite the fact that the country, known today as Italy, did not unite until the 19th century, its culinary discoveries can be traced back to the 4th century BC. Food and culture were very important at the time, as you can see from the presence of an antique cookbook, which was then created. For centuries, neighboring regions, conquerors, famous chefs, political upheavals and the opening of the New World have influenced the development of national cuisine.
The history of Italian cuisine originates after the fall of the Roman Empire, when different cities began to separate and form their own traditions. Many different types of bread and pasta were invented, and new cooking options arose.
Regional cuisine is represented by some of the largest cities in Italy. For example, Milan (northern Italy) is known for its risotto variations, Bologna (central and middle parts of the country) is famous for tortoise dishes, and Naples (in the south) is famous for its pizza and spaghetti.
Ancient times
The history of Italian cuisine began to develop a very long time ago. The Etruscans and the early Romans sought food on earth and rarely in the sea. They consumed wild seafood and fish as rare protein foods, mostly relying on beans and grains. Cereals were used to make thick soups and cooky dishes, which may have been the forerunners of modern polenta (a dish common among northern Italians). Roman soldiers carried individual stocks of grain with them to support their forces on a long journey. Further, the history of the development of Italian cuisine began to gain momentum.
Ancient times, or Roman Empire
Every day, the Romans ate the same way as their early ancestors, relying mainly on beans and grain. In addition, fruits (such as figs) and fish from the Tiber were added to the regular menu. The most common seasoning was garum - fish sauce from pressed anchovies in salt. Aristocratic strata of society held festive feasts with exotic meat, sweet wines and dishes flavored with honey.
The history of Italian cuisine and its development would be incomplete without some people who became famous in their time. One of the most famous gourmets of the time was Lucullus, thanks to which the adjective lucullan appeared in European languages , which means "extravagance." Another famous Roman chef was Apicius, known as the author of the first cookbook written in the fourth century BC. If you carefully analyze the recipes indicated in this source, you can study the ancient history of Italian cuisine briefly.
Dark times
After Rome and the Italian peninsula fell under the influence of northern tribes, the cuisine changed a lot for the worse. Dishes have become simple, cooked over an open fire. Roasted meat and other foods that could be grown and harvested nearby became common. The history of Italian cuisine marks a turning point at this stage.
Over the course of the 12th century, the King of the Normans visited Sicily and saw people making long strips of flour and water called atria, which later turned into triium (a term that is still used for spaghetti in southern Italy). With some changes, this dish has become popular in the north of the country. The Normans also introduced salted and dried fish into the diet of Northern Italians. In general, preservation of products has played a significant role in the history of national Italian cuisine.
In general, food preservation was either chemical or physical, since cooling did not exist. The meat and fish were smoked, dried or salted. Salt was most commonly used to preserve foods such as herring and pork. Root crops were immersed in brine after they were boiled. Other preservatives included adding oil, vinegar, or immersing food (usually meat) in solidifying fat. To preserve fruit, alcohol, honey and sugar were used.
In the south, especially in Sicily, everything was different, as the Arab conquerors brought spices and their national food from North Africa and the Middle East. Their influence can still be seen today - almonds, citrus fruits and a combination of sweet and sour tastes have become the hallmarks of the island's cuisine. Thanks to the Arabs, spinach has also taken root in Sicilian cuisine.
Medieval revival
As northern cities such as Florence, Siena, Milan and Venice developed, affluent people enjoyed sumptuous banquets flavored with garlic, honey, nuts and exotic imported spices. Contrary to legend, noodles did not appear in Italy Marco Polo. According to researchers, he brought to this region rice, which is now used in the famous risotto dish in Italy. So in the history of Italian cuisine a new dish appeared, which became super-popular. Pasta, some food historians believe, was invented in the south by Arabs in the eighth century.
New World
European researchers, many of whom were Italian sailors, visited the New World and brought potatoes, tomatoes, corn, peppers, coffee, tea, sugarcane and spices. Some ingredients, such as corn and pepper, were quickly added to the regular Italian food set, while others took a long time to popularize. Tomatoes, today considered a typical Italian ingredient, were not widely used until the nineteenth century, but at the same time polenta (cornmeal) quickly replaced wheat in the north. Spices also helped cooks preserve meat, and sugar was used for fruit and nut sweets, called sweets. All this had a huge impact on the history of Italian cuisine. It was during this period that pizza appeared in its modern form, with the addition of tomatoes.
Renaissance luxury
One of Italy's most famous culinary ambassadors was Catherine de Medici, who left her native Florence to become Queen of France in the sixteenth century. She is credited with introducing gourmet cuisine among the French, using a large number of Italian ingredients, including lettuce, truffles, artichokes and frozen desserts. Two centuries later, France and Austria ruled part of northern Italy and brought their culinary influence to the regional cuisine, especially in terms of desserts, now preferred as snacks in the afternoon in many northern cities.
Main features
In general, the features of the history of Italian cuisine are as follows. For most of Italy’s history, ordinary people ate quite differently than rich people, mainly using local legumes and cereals, several vegetables, or fodder greens and herbs. Tuscany, now considered a place of culinary pilgrimage, has long been known as the land of favorites. But the Italian tradition of cooking seasonally and relying on the freshest and sometimes the simplest ingredients is today a worldwide trend.
Classic Italian ingredients, such as olive oil, balsamic vinegar, pasta and herbs (basil and rosemary), are classics everywhere these days.
What is observed today?
In the history of Italian cuisine, tradition and relevance continue to have a great impact. Today, the culinary tradition offers a wide variety of different ingredients, from fruits, vegetables, sauces, to many types of meat. In northern Italy, fish (such as cod or baccala), potatoes, rice, corn, sausages, pork and various types of cheeses are popular. Tomato pasta is common throughout Italy. All products are usually finely chopped and sprinkled abundantly with aromatic herbs.
Regional features
In Northern Italy, many types of pasta are common. Polenta and risotto are just as popular, if not more so. Ligurian cuisine includes several types of fish and seafood, basil (found in pesto), nuts and olive oil. Popular ingredients in Emilia Romagna include ham (prosciutto), sausage (cotechino), various varieties of salami, truffles, green, parmigiano reggiano and tomatoes (bolognese sauce or stew).
Olive oil is the most commonly used vegetable fat in Italian cooking. As a base for sauces, it often replaces animal fats.
Traditional central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish and pecorino cheese. In Tuscan cooking, meat dishes are traditionally served in many dishes.
Finally, in southern Italy, the centerpiece is tomatoes - fresh or cooked in sauce. In addition, peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplant, zucchini, some types of fish (anchovies, sardines and tuna) and capers are important components for local cuisine.
What is italian pasta?
Italian cuisine is also well known for its wide variety of pasta. The term "pasta" means noodles of various lengths, widths and shapes. Depending on the appearance, these products are called penne, spaghetti, linguine, fusilli, lasagna and so on.
The word pasta is also used to mean dishes in which pasta is the main ingredient. They are usually served with sauce.
Pasta is divided into two main types: dried and fresh. Dried pasta without eggs can be stored for two years under good conditions, and fresh pasta can be refrigerated for only a few days. Macaroni is usually cooked by boiling. According to Italian standards, dried pasta can only be made from wheat flour from durum cereals.
Italian pasta is traditionally prepared al dente (which means "not too soft"). Outside of Italy, dried pasta is often made from other types of flour, but this gives a softer product that cannot be prepared before this stage.
Some specific pasta varieties may also use flour made from other grains and various grinding methods. So, pizzerias are made from buckwheat flour. Fresh pasta may contain eggs. Whole wheat pasta is becoming increasingly popular due to the alleged health benefits of refined flour.