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Food & Drink in the Italian Renaissance

The food and drinks in the Italian Renaissance were unique and elegant, yet delicious as well.

Michael P

on 9 May 2013

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Transcript of Food & Drink in the Italian Renaissance

The food and drinks in the Italian Renaissance were unique and elegant, yet delicious as well. The Italians made the biggest variety of cuisines in Europe at that time. The Italians were so proud and meticulous in what they made. It ended up paying off for them, though. Most people considered the Italians to have the best cuisines in the world, which is still considered today. Nowadays, polls show that Italian cuisine is still one of the most eaten and popular cuisines in the world. Another intriguing thing to look at is the fact that the Italian cuisine hasn’t changed much. The same type of food and ingredients that were used and consumed in the Renaissance are still being used and consumed today. Overall, Italians really loved their cuisine during the Renaissance, which is eaten today all over the world. Conclusion The cuisines in Southern Italy during the Renaissance were quite basic, yet very delicious. The southern Italians loved to use a small amount of ingredients while perfecting the best dishes in Europe. There were a lot of cuisines with similar ingredients, but just enough difference to make it unique to Southern Italy. Cuisine in Southern Italy Northern Italy was very diverse in the Renaissance, and their food and drinks were just that. There were so many different kinds of food and drinks in Northern Italy that it was almost unbelievable. From pastas to desserts, there was a wide-ranging variety of cuisines for anyone to like. Cuisine in Northern Italy The Italians during their Renaissance had some of the best chefs and cooks in Europe at that time. They worked hard on creating their own unique and delicious cuisines, which is now presently striving in today’s world after hundreds of years. Northern Italy and Southern Italy during the Renaissance had similar concepts for their food and drinks, but at the same time had a lot of differences as well. Introduction The food and drinks in the Italian Renaissance were unique and elegant, yet delicious as well. Michael Pallanti MP144453 Food & Drink in the Italian Renaissance Struffoli was a popular dessert which came about in Naples. It was basically fried dough balls drizzled with honey and sprinkles. Struffoli was very popular during kid parties, but adults also loved it themselves. Struffoli Cuisine in Southern Italy Cont. Tiramisu was a very popular dessert in Italy, which is nowadays popular here in America as well. It wasn’t acknowledged until the 1900s, but Italians ate a lot of Tiramisu during the Renaissance. It started in Siena and was spread all over Italy. It was made with coffee-dipped ladyfingers or toasted bread, then layered with a mascarpone and egg mixture. It was then topped and dipped with cocoa. Tiramisu was one of the most popular desserts in Italy. Tiramisu Cuisine in Northern Italy Cont. Polenta y osei was a simple dish that started in Florence. It was basically sweetened polenta that was topped with icing and decorated with pastry osei, or pastry birds. It was eaten during dessert and was a popular dessert for kid parties. Polenta e Osei Cuisine in Northern Italy Cont. Cannoli were a popular dessert which was made in Sicily (Those Sicilians created a lot of dishes, didn’t they?). It consisted of a tube-shaped fried pastry dough, and was filled with a sweet ricotta mix. Chocolate chips were occasionally added as well. Cannoli were very popular as soon as they were invented and spread through Italy like wildfire. Nowadays, Cannoli are also very popular here in America and are one of the top choices of desserts. Cannoli Cuisine in Southern Italy Cont. Pasta alla Norma was another vintage dish which originated in Sicily. It was made by combining pasta and eggplant with a tomato sauce and adding different types of herbs and cheeses. This dish was generally eaten during dinner. Pasta alla Norma Cuisine in Southern Italy Cont. Arancini was a classic southern Italian favorite which originated from Sicily. It was basically a fried rice ball which was filled with a meat tomato sauce and mozzarella cheese. Arancini was one of the oldest dishes during the Italian Renaissance, and was usually eaten for lunch or as snacks. Arancini Cuisine in Southern Italy Cont. Spaghetti alla Puttanesca was a very common spaghetti dish which was invented in Syracuse, Italy. Its name was made in the mid-20th century, but Italians ate it regularly during the Renaissance for lunch and dinner. It was basically spaghetti with tomato sauce and garlic, olives, and capers. Spaghetti alla Puttanesca Cuisine in Southern Italy Cont. Pasta e fagioli, which means “pasta and beans”, was a very delicious dish which originated in Venice. It was made with cannellini or borlotti beans with any type of pasta. Garlic and onions were usually incorporated in the dish along with a tomato base. Pasta e Fagioli Cuisine in Northern Italy Cont. There were a lot of miscellaneous ingredients that Italians used during the Renaissance. Eggs were consumed a lot – especially in breakfast and snacks. They could have been cooked in different ways, such as scrambled. They would’ve also been incorporated into different dishes, which is why they were so versatile. Nuts were important, which were used a lot in snacks and desserts, such as parfaits. Beans were used extensively in soups and side dishes. Italians used simple, basic ingredients while making an authentic cuisine. Miscellaneous Basic Ingredients Cont. Cheeses were used in any type of meal during the Italian Renaissance – whether it was used in a snack, or in breakfast, lunch, dinner, or dessert. Mozzarella and gorgonzola cheeses were soft cheeses that were typically used during appetizers and dinners. They were incorporated and mixed with a lot of different dishes, such as pizza. Mascarpone and ricotta were also soft cheeses that were typically used in desserts. Provolone was aged mozzarella, and most sandwiches had provolone cheese in it. The most used cheese with meat was parmigiano-reggiano, which was also a hard cheese. All types of cheeses were used in many meals during the Renaissance. Cheeses Basic Ingredients Cont. Ribollita was a popular soup that came from the Tuscany region. It basically consisted of bread, cannellini beans, and a mix of vegetables in a tomato broth. Ribollita, meaning “reboiled”, was basically leftover minestrone soup with bread. The people of Tuscany generally ate a lot of leftovers because it was more of a poor region. Ribollita Cuisine in Northern Italy Cont. Most Italians during the Renaissance loved to eat meat – especially during snacks, lunches, and dinners. Sausages and salamis were some of the most common meats, which were eaten almost daily. Sopressata, ciauscolo, and mortadella were common salamis that were eaten in antipastos (Mixed appetizers). Genoa, nduja, and coppa were sausages that were eaten during dinner. Cured meats, such as prosciutto, pancetta, and bresaola, were eaten in antipastos along with lunch and dinner. Of course, meatballs were also eaten in Italy, but were quite smaller than here in America. Meat Basic Ingredients Cont. Oils, herbs, and spices were used in almost every dish during the Renaissance in order to season it up and make it taste better. Olive oil was the main oil that Italians used. It was used to cook, but also had good flavor to drizzle on top of certain dishes. Herbs were used to season the dish and make the dish look better. It was also used in dressings and dips, such as pesto sauce. Parsley and basil were the main herbs used liberally in dishes. Oregano, marjoram, rosemary, and sage were other herbs used to season dishes. Mint and thyme were mainly used in drinks and desserts. Spices were also used to season up the dish, but to also pack a little heat. Allspice, anise, saffron, and dried peppers were used in savory dishes. Cinnamon and nutmeg were mostly used in desserts. Overall, Italians sure did love to season their food to perfection! Oils, Herbs, & Spices Basic Ingredients Cont. Fish was usually one of the main ingredients while eating lunch and dinner during the Italian Renaissance. Italy’s coastline was full of fishing villages, and since an abundant amount of fish was caught, it was distributed throughout all of Italy. Anchovies, sardines, shrimp, and squid were some of the smaller fish that people ate – especially during lunch or appetizers before dinner. Clams and mussels were popular during dinner, and most of the time they were incorporated into different dishes such as pasta. Many fish were served as the main ingredient and eaten as a whole, such as salmon, tuna, and cod. In the end, the Italians ate a large variety of fish. Fish Basic Ingredients Cont. During the Renaissance, vegetables in both Northern and Southern Italy were a staple ingredient while cooking. Eggplant, zucchini, and greens such as chard and fennel were used quite a lot - especially in soups and salads, along with appetizers. Different types of peppers, such as hot peppers, were a favorite among entrees. Onions and mushrooms were also used a lot while creating an authentic Italian dish. Vegetables Basic Ingredients Fruits during the Renaissance were used a lot in breakfast, snacks, and desserts. Many fruits were usually eaten plain, especially when someone was in a hurry. Common fruits Italians ate plain include berries, cherries, and apples. Grapes were used plentifully in drinks - especially in wine, since it was one of the main ingredients. Citrus fruits, such as oranges and limes, were also used a lot in drinks. Lemons were used liberally in many lunches and dinners. Italians squeezed lemons and used lemon shavings in the majority of their meals to season it up and make it taste better. Italians consumed Figs, plums, and pears quite a lot in dessert. Fruits Basic Ingredients Cont. Grain foods were one of the most important ingredients to use during the Renaissance. Wheat was quintessential and made any type of bread. The most popular breads were ciabatta and focaccia, which were eaten at any time of the day. Pasta, which was made from wheat, was also one of the most important ingredients to use in Italian cuisine and was one of the most consumed foods that Italians ate during the Renaissance. Pasta could have been made into different types of lengths and widths, such as spaghetti and rigatoni. Rice was also very important, which included cornmeal and arborio. Overall, the Italians really enjoyed their grains during the Renaissance. Grains Basic Ingredients Cont. Pappardelle, originating in Genoa, was a very large and flat type of pasta which was commonly served in a tomato sauce with herbs and spices. Italians loved to eat Pappardelle for lunch. Pappardelle Cuisine in Northern Italy Cont.








http://www.historicfood.com/Italian%20Renaissance%20Cookery.htm Sources Videos on Italian Dishes http://www.funtrivia.com/playquiz/quiz19903d9d8.html




http://www.freeonlinegames.com/tag/medieval Games on the Italian Renaissance
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