History of Italian Food Necessary in Cooking Italian Food Like Puttanesca Recipe
The history of Italian food can be traced all the way back to ancient Rome. The diet back then for the average people was very plain and simple in keeping with the strictness and severity of the early Christian customs. They upheld the moral values of frugality and simplicity. It was based on some type of bread and an abundance of legumes, beans, lentils, turnips, beets, cabbage, lettuce, figs, prunes and grapes. The people in the country might add eggs to their diet.
Meat was present only on the tables of the rich. Cooking Italian food for the very wealthy consisted of things like roast of swan, parrot or ostrich, dormouse cooked in honey as well as the traditional Italian foods. There are records of parties and banquets overflowing with roasted meats and a variety of rich desserts and foods. Even within the walls of the monasteries and convents, there was no shortage of game, vegetables and sweetmeats.
Share your families stories.Share your family food traditions and special stories about your family gathering. From the fifth century on, food customs of the barbarian culture began to creep into the Italian food menu. The history of Italian food tells us that in the Middle Ages an international cuisine began. For the first time local and national boundaries were overcome in the Italian food customs. In cooking Italian food, spices such as saffron, cinnamon, pepper, nutmeg, cloves, and ginger were always used in seasoning soups, meats and breads clearly indication of other cultures.
The renaissance period developed a distinct difference between the cooking Italian recipes of the north and the southern Italian food menu. In the north, some type of animal fat was used and the south region used olive oil. It became fashionable to be a gourmet and discuss the pleasures of the palate.
Formation of national states, rise of strong new middle class and the migration into the cities from the countryside brought new history of Italian food. Cooking and eating today goes directly back to the traditional Italian foods that were established during the nineteenth century.
A national use of the tomato and potato became popular in the nineteenth century. Also in this time came the invention of a machine to make spaghetti and macaroni. Wines and cheeses took on definite importance.
Still today cooking Italian foods is about fresh ingredients. Open air markets are everywhere offering the finest selections. Careful preparation is done to bring out the essential flavor and character of the ingredients at hand. Food from Italy is identified not only for its pasta and pizza but other national specialties such as sausages, prosciutto and cheeses.
You can still see two basic styles in the Italian food menu. Pasta is the staple of the south, made without eggs and served with robust tomato sauces. In the north the pasta is made with eggs. Sometimes rice, beans and polenta are often served in place of the pasta. The dishes are much milder in the north, using creamy sauces and butter in place of oil.
Northern and Southern Italy produces wine in abundance. Dishes with a strong regional flair will also be complimented with a wine from that area. Meats are seasoned with the intent to enhance the flavor but never to disguise the flavor.
From the history of Italian food, the influence is felt in kitchens around the world, especially in American homes. Immigrating Italians brought with them a style of cooking that has been totally embraced. Italians love of good food is the appreciation of simple perfect products. The sweetness of the fresh ripe fruit, the wedge of well-aged cheese gives the Italian way with food it’s down to earth foundation.
Italian food customs is to have one main meal, either at midday or in the evening. Bread is always on an Italian table at meal time. For special occasions an Italian food menu will begin with one or more vegetables, meat and fish dishes; an antipasto assortment of a sit down appetizer course. Next a soup or rice dish will be served with an appropriate wine. The main course is meat, poultry or fish served with vegetables. Diners then enjoy a salad of cheeses and fruit that follows. The meal may end with a small cup of rich espresso.
Throughout the history of Italian food, meals are very simple except for the main meal. Italian breakfast food could be a small frittata or a fresh roll. For the other meal you might have soup with fruit and cheese. Later in the evening after a walk, one might have a cup of espresso with an Italian cream puff, slice of Italian cheesecake or a serving of panna cotta. Holiday time such as Easter in Italy you could have a slice of panatone.
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