Italian Cuisine
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Italian Cuisine
Italian cuisine is composed by several and varied regional cuisines despite the fact that it does have defining features that are found throughout the country. The cuisines reflect the cultural variety of its regions and its diverse history with culinary influences from numerous civilizations. The cuisine is highly seasonal and the dishes of each region reflect this diversity of the seasons. Some of the ingredients that have become key to Italian cuisine were only introduced after the discovery of the New World; such items include tomatoes, maize (used for polenta), bell peppers, and potatoes. Prior to the discovery of the New World though, items such as bread, pasta, wine, olive oil and cheese were already important components. Coffee, and more specifically espresso, culture has become highly important to the cultural cuisine of Italy.
When it comes to cooking meat, great imagination is used for this purpose: steak traditionally prevails in Tuscany; in the north roasts, osso buco, braised beef and game take pride of place; in the south pork and goat. In Italy veal is slaughtered before it becomes beef, while a daily ration is expected from the sea. Thus, all along the coasts of the peninsula and the islands, fish is king, from mullet to bass to sardines, all enhanced with the countless flavours of the Mediterranean.
The most common and exquisite referents of Italian cuisine are pasta, olive oil and tomatoes, but Italians also love their vegetables which, despite their generic names, nevertheless possess a distinctive flavour, texture, shape or colour, almost as if they bore the imprint of a great Italian designer.
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