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Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures.
- List of Italian Dishes
This is a list of Italian foods and drinks. Italian cuisine...
- Pizza Margherita
1989 commemorative plaque in Naples marking the 100th...
- Pasta
While Asian noodles are believed to have originated in...
- Italian-American cuisine
Italian-American cuisine (Italian: cucina italoamericana) is...
- Mediterranean cuisine
Mediterranean Italian cuisine includes much of Italy outside...
- List of Italian Dishes
Budellacci di interiora – smoked, spiced pig intestines eaten raw, spit-roasted, or broiled. Capocollo – Sausage highly seasoned with garlic and pepper. Coppa – sausage made from the pig's head. Mazzafegato – sweet or hot pig's liver sausage, the sweet version containing raisins, orange peel and sugar.
- Etymology
- History
- Ingredients and Preparation
- Varieties
- Culinary Uses
- Processing
- Science
- Production and Market
- Nutrition
- International Adaptations
First attested in English in 1873, the word pasta comes from Italian pasta, in turn from Latin pasta, latinisation of the Greek παστά, pasta.
Evidence of Etruscans making pasta dates back to 400 BCE. The first concrete information on pasta products in Italy dates to the 13th or 14th centuries.In the 1st century AD[dubious – discuss] writings of Horace, lagana (sg.: laganum) were fine sheets of fried dough and were an everyday foodstuff. Writing in the 2nd century, Athenaeus of Naucratis ...
Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made mostly of wheat flour or semolina, with durum wheat used predominantly in the south of Italy and soft wheatin the north. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as well as chestnut and chickpea flours. Liq...
Long pastaShort pastaShort pastaMinute pasta pastina, used for soups)Cooking
Pasta, whether dry or fresh, is eaten after cooking it in hot water. For Italian pasta, which is unsalted, salt is added to the cooking water. This is not the case for Asian wheat noodles, such as udon and lo mein, which are made from salty dough. In Italy, pasta is often cooked to be al dente, such that it is still firm to the bite. This is because it is then often cooked in the sauce for a short time, which makes it soften further. There are number of urban myths about how pasta should be c...
Sauce
Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic and herbs, and béchamel sauce is more common. However, Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia-Romagna regions of northern Italy. In Bologna, the meat-based Bolognese sauce incorporates a small a...
Fresh
Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. There are a variety of ways to shape the sheets of pasta depending on the type required. The most popular types include penne, spaghetti, and macaroni. Kitchen pasta machines, also called pasta makers, are popular with cooks who make large amounts of f...
Matrix and extrusion
Semolina flour consists of a protein matrix with entrapped starch granules. Upon the addition of water, during mixing, intermolecular forces allow the protein to form a more ordered structure in preparation for cooking. Durum wheat is ground into semolina flour which is sorted by optical scanners and cleaned. Pipes allow the flour to move to a mixing machine where it is mixed with warm water by rotating blades. When the mixture is of a lumpy consistency, the mixture is pressed into sheets or...
Factory-manufactured
The ingredients to make dried pasta usually include water and semolina flour; egg for colour and richness (in some types of pasta), and possibly vegetable juice (such as spinach, beet, tomato, carrot), herbs or spices for colour and flavour. After mixing semolina flour with warm water the dough is kneaded mechanically until it becomes firm and dry. If pasta is to be flavoured, eggs, vegetable juices, and herbs are added at this stage. The dough is then passed into the laminator to be flattene...
Molecular and physical composition
Pasta exhibits a random molecular order rather than a crystalline structure. The moisture content of dried pasta is typically around 12%,indicating that dried pasta will remain a brittle solid until it is cooked and becomes malleable. The cooked product is, as a result, softer, more flexible, and chewy. Semolina flour is the ground endosperm of durum wheat,producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules. Another major...
Impact of processing on physical structure
Before the mixing process takes place, semolina particles are irregularly shaped and present in different sizes.Semolina particles become hydrated during mixing. The amount of water added to the semolina is determined based on the initial moisture content of the flour and the desired shape of the pasta. The desired moisture content of the dough is around 32% wet basis and will vary depending on the shape of pasta being produced. The forming process involves the dough entering an extruder in w...
In 2015–16, the largest producers of dried pasta were Italy (3.2 million tonnes), United States (2 million tonnes), Turkey (1.3 million tons), Brazil (1.2 million tonnes), and Russia (1 million tons).In 2018, Italy was the world's largest exporter of pasta, with $2.9 billion sold, followed by China with $0.9 billion. The largest per capita consumer...
When cooked, plain pasta is composed of 62% water, 31% carbohydrates (26% starch), 6% protein, and 1% fat. A 100-gram (3+1⁄2 oz) portion of unenriched cooked pasta provides 670 kilojoules (160 kcal) of food energy and a moderate level of manganese (15% of the Daily Value), but few other micronutrients. Pasta has a lower glycemic indexthan many othe...
As pasta was introduced elsewhere in the world, it became incorporated into a number of local cuisines, which often have significantly different ways of preparation from those of Italy. When pasta was introduced to different nations, each culture would adopt a different style of preparation. In the past, ancient Romans cooked pasta-like foods by fr...
Italian food is the food created by traditional Italian cooking. It is not any one thing, because it is strongly regionalised. This means that the cooking is different in different parts of Italy. [1] [2] Naturally there are some basic foods which can be found all over Italy, and now in many other countries.
Italian-American cuisine (Italian: cucina italoamericana) is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures.
Feb 1, 2018 · Published: February 1, 2018 - Last updated: Italy, Blog, Europe. Traditional Italian food is arguably the most popular and well known cuisine in Europe and indeed the entire world. Typical Italian ingredients, methods and dishes influence other palettes across the globe, and even spawn sub-cultures such as American-Italian food.
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