Italian CuisineAuthor : Kuzmenkov Ilya

Student of Group 32-T

Simferopol - 2012

The history of Italian cuisine

Poor Best Italy - a country the eternal and the young at a time. Each

province has its rich history, but as a unified state Italy there are

not so many years. Perhaps this fact can be explained by an

extraordinary diversity of Italian cuisine. In different parts of the

country has its own particular preparation of certain dishes, the

recipes and their traditions. The northern regions of Italy have long

been engaged in cattle breeding, so that the main products that

have used the Italian lady, was the milk, butter and meat. It was

here, in the north, were born thick Italian soups are nourishing,

nutritious lasagna, flavorful cheese and the famous Italian ice

cream. In the south, where mountains rise up, there was no

pasture, but mild climate ensure consistently good yields of fruits

and vegetables, and here grew a variety of herbs, which the Italians

were added to the food. Mistress of the south of Italy gave the world

have discovered and risotto recipes, salads and gourmet Italian

sauces. But the question of where the tradition dates back to

cooking pasta is to Italians are still relevant. It is now impossible to

imagine that the birthplace of this dish could not be Italy. However,

the right of the first recipe contest North Africa and even China.

The Italians argue that the first thought came to cook the flour

mixture into the salt water they. Be that as it may, the pasta in the

form in which they are now preparing for the first time began to do

in Italy. The Italians were the first to cut the dough into strips, pour

cheese and mix with tomatoes. That became the first recipe pasta.

Later they were born in abundance. It is believed that the Italian

woman should not marry until he learns at least 15 of them.

ExtensionAt first glance it may seem that Italian food is calories. Lasagna,

pasta, pizza - all flour dishes. And yet, the majority of Italians are

in good physical shape, and Italian cuisine, according to

nutritionists, is one of the healthiest. This is due primarily to the

varieties of flour, from which the prepared pasta or pizza dough.

Typically, this meal that not only does not harm the figure, but

also supports proper digestion. In Italian cuisine, lots of

vegetables and fruits. When cooking is preferred useful olive oil.

Italian desserts, most of them are based on the fruit. Of course,

in any cafe in Italy may be found, and tiramisu cake and the

traditional Italian cookies. But the Italians would never allow

himself such a dessert after a hearty lunch. A characteristic

feature of Italian cuisine is the love of herbs. Basil and saffron

Italians put into their meals more often than any other chef in

the world. It is noteworthy that many of the Italian cooking

traditions brought not professional cooks, and even housewives,

many spent their years at the stove, and people somehow related

to architecture. So, first add the saffron in food has become a

restorer, before using herbs as a component of their colors. And

ice cream, according to legend, invented by an Italian architect.

How can we explain this pattern? Perhaps the fact that artists are

creative people, never afraid to experiment. As a result of these

experiments appeared masterpieces, including cooking. Meat in

Italy is not very popular, often it replaces cheese. Dry, two years

in the cellars tomivshiysya, Parmesan or the most famous, with

blue mold Gorgontsola. Cheese is used in Italy for pizza, pasta

and many other dishes, and can be supplied separately. Italian

cuisine has absorbed various traditions and mixed them as

ordinary food ingredients and presented them on the table a

colorful world, like a pizza, unique cuisine. It has become popular

far outside Italy, and won the love of housewives and gourmets

from all over the world ....

The word is a consonant to us with Italian motifs

and excellent wine, great works of filmmakers

and masters of prose. It is served on weekdays

for breakfast and is on holiday tables. Its

popularity can compete with any dish familiar to

us, and know how to cook it in almost every

home. Dozens of types of pizzas offer its visitors

the menus of restaurants and eateries. A number

of pizzerias in our cities often exceeds the

number of institutions offering national dishes.

But many of us know the history of pizza? And

how many know that all your favorite dish is not

Italian roots?

The history of pizza

And really, what is considered usual national Italian

dish that once was borrowed from the Greeks. Which,

in addition to all known talents, famous also as

excellent bakers. They were the first to lay the cheese

on flat bread made of unleavened dough, and invented

a dish call "plakuntos." The mass of legends since

describes the prototype of modern pizza. In one of

which is approved by the fact that with increasing the

composition of ingredients "plakuntos" called

"plaquette", while they themselves have been modified

by the Romans. In another interpretation of the stories

referred to the Roman legionaries who on his return

from Palestine brought their favorite dish "pitsea",

which took the form of flat bread with cheese and

vegetables. We find the description of the modern

analogues of pizza and an ancient book "Apitsiya." One

chapter tells the story of a dish consisting of a test that

is hosting the cheese, garlic, olive oil, meat, nuts,

pepper and mint.

Extension

"What about tomatoes?" - You ask. And in truth, imagine

a pizza without this ingredient, modern man is very

difficult. But do not forget that the tomatoes in Europe

there were many later Roman legionaries, and described

the dish were added only in the XVII century. During this

period, the Neapolitan pizza sailors began their march

across Europe. In Italy at that time meal for cakes called

"pizza maker" and the food was considered vulgar. Most

often it was the dough covered with a layer of tomatoes,

watered with olive oil and sprinkled with marjoram. The

pinnacle of luxury was considered to "pizza maker"

cheese. Street vendors sold them from the metal boxes,

which are often worn on the head through the streets of

the city, and often gave a loan to local residents.

Recognition of the pizza was Italian nobility in 1889,

when it was filed on the table, the King of Sicily -

Ferdinand I. The term "pizza maker" is preserved in our

time, the difference is only that now so called masters

who know the secrets of an ancient and such cooking our

favorite dish.

Tomatoes

Many later learned the taste of pizza inhabitants

of North America. They brought it to the end of

the 19th century, Italian immigrants in Chicago.

And in the early 20 th century in New York City

has opened the first American pizzeria, which is

used fundamentally different from an Italian

recipe. American pizza was high and the edge of

a large number of fillings. It was popular among

the natives, who began to forget the taste of the

Italian original. It was only after World War II,

soldiers returned home, returned to "pizza

maker" to its former glory.

Pizza

1 yeast

2 flour

3 cup vegetable oil

4 cheese

5 sausage

6 tomatoes

7 salt

8 water.

What you need:

1 of this dough, about

1 hour

2 with a rolling pin to

roll out

3 Cut the sausage and

tomatoes

4 Grate the cheese

5 put all the dough

6 put in the oven for

30 - 40 minutes.

Method of preparation :