The History Of Italian Food The, History, Italian, Food

While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta
there is much more to the world of Italian cooking. Throughout the many regions in Italy
the distinctive cuisine of the Italians shines through in a wide-range of eating habits
styles of cooking
and selection of local ingredients. The changing of the times has also influenced Italian food
as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2
0
years ago
which includes an illustrious movement during the Roman Empire. Culturally
food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius)
which dates back to the first century BC.

The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking
right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef
while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south
as well as a host of interesting citrus fruits.

Diverse types of bread
variations in pasta
and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti
while the north often prefers a soft egg noodle. Milan is known for their risotto
while Bologna has a deep history regarding tortellini
and Naples is famous for their pizzas.

Over the years
Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning
ancient Greek cookery became an integrated part of Italian cuisine. Eventually
a wealth of imports found their way into the kitchens of early Italians
who sent Roman ships to collect a variety of important foods
including wheat
wine
exotic ingredients
and fine spices from around the world. Some ships even traveled to faraway locations
such as China
to bring back edible resources that catapulted the depth and variety of Italian cooking styles.

Coastal regions are known for their developments in delicious fish and seafood dishes. For example
the island of Sardinia supplies a more traditional and simple style of cuisine
which often incorporated delicacies
associated with the sea. Swordfish
lobster
anchovies
sardines
and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region)
a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south
especially with the introduction of various spices and sweets
such as the Sicilian ice cream cake called cassata.

As for one of the most popular Italian dishes
while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant
Marco Polo
it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today – from the same durum wheat – which was cooked in ovens instead of boiled in water.

Today
the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses
appetizers
and desserts that continuously tempts the taste buds.