Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Italian Food

No description
by

Chris Webb

on 26 January 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Italian Food

Italian Food
Pasta
Antipasto
Desserts
Pizza
History
Regional Flavours
Cooking Methods
Eating Etiquette and Culture
History
History
History
Cooking Methods
Cooking Methods
Cooking Methods
Regional Flavours
Regional Flavours
Regional Flavours
Eating Etiquette and Culture
Eating Etiquette and Culture
Eating Etiquette and Culture
References
Picture Credits
An appetiser usually consisting of an assortment of foods, such as smoked meats, cheese, fish and vegetables
Unleavened dough made of wheat flour, water and sometimes eggs, that is molded into any type of a variety of shapes and boiled.
Pasta
http://www.thefreedictionary.com/pasta

(). Always Pasta. [ONLINE] Available at: http://francorossi.tripod.com/english/regions.htm. [Last Accessed 22 January 2014].

Cook A, (2011). Pasta. Renaissance Magazine.

Liniger, M. (2011). Eating ettiquette (how to eat...) Pasta. [ONLINE] Available at: http://www.etiquettescholar.com/dining_etiquette/table_manners/dinner_etiquette/breads_and_pasta/pasta.html. [Last Accessed 22 January 2014].

Warshaw, B. (2012). 3 Ways to cook pasta. [ONLINE] Available at: http://food52.com/blog/4367-3-ways-to-cook-pasta. [Last Accessed 22 January 2014].



Pasta is a distinctly Italian food. It is served in many ways across many cultures and continents today. As with many modern things, it once wasn’t what it is now. Before the twelfth century, a crude version of pasta existed called ’lagane’ which resembles what we call lasagne today. It was also made from wheat and water, but it was not boiled like pasta today. The pasta we know today also had Arab influence due to their invasions of the Mediterranean Sea in the eighth century.
The term "antipasto" was first used by Romans in Italy in the 16th century. During this time, and like today in Italy, meals were relished and went on for hours.
Like the French hors d'oeuvres, antipasto was enjoyed before the meal to stimulate the appetite without filling the stomach.
Historically, antipasto would have been a humble spread, yet savoured all the same.
Antipasto platters are simple to prepare with little or no cooking required. The ingredients are store-bought.

Assemble ingredients on a large platter to create visual impact. Roll meats into scrolls, cut cheese into bite-sized chunks, and slice bread into manageable servings. A more advanced platter for a party can offer a larger choice of ingredients, such as grilled vegetables, seafood and fruit.

Refrigerate platter to keep fresh, then bring back to room temperature for serving.
For antipasto, every person at the table has a small plate. A light red or white wine is usually served first.
Guests wait until the host invites them to begin eating by saying: "Buon appetito" (Good appetite).
Guests then take a few items from the antipasto platter and place them onto their small plates. At formal occasions diners eat with knife and fork. At a relaxed affair it is okay to eat with the fingers.
Traditionally, bread is served without butter. Instead, it is consumed by first dipping it into a bowl containing olive oil.
Each region in Italy has its own unique style of cuisine which is dependent on the landscape.
The south has a warm climate and a long growing season.
Vegetables such as sun-dried tomato, pickled eggplant, chilli and artichoke grow in abundance and add colour to antipasti. Chilli is added to sausage to make calabrese salami (pepperoni).
Seafood such as shellfish, sardines and swordfish are readily available in Calabria.

Cooler climates are ideal for cheese making. Sardinia is known for sheep and goat cheeses, such as pecorino, and fiore sardo- a smoked sheep cheese. The alpen region of Piedmont is famous for blue vein cheese and truffles.
Antipasto
http://www.thefreedictionary.com/antipasto

Dhiman, M. (2013).
Of gorgonzola, antipasti and the Alps.
[ONLINE] Available at: http://www.sunday-guardian.com/young-restless/of-gorgonzola-antipast-and-the-alps. [Last Accessed Jan 20, 2014].

Jarvis. E (2008).
Difference between antipasto & antipasta.
[ONLINE] Available at:
http://ehow.com/info_8702702_difference-between-antipasto-antipasta.html.
[Last Accessed 18 Jan, 2014].

Liniger. M (19
99). International dining etiquette It
aly. [ONLINE] Available at:
http://www.etiquettescholar.com/dining_etiquette/table-etiquette/europe-m_table_manners/italian_dining_etiquette.html [Last Accessed Jan 20,
2014]
.

Phillips. K (2005).
South Italian Cooking.
[ONLINE] Available at:
http://italianfood.about.com/od/regionalcuisines1/ss/southern.htm. [Last Accessed Jan 20, 2014].

Roncaglia M. G (2012).
Italian Regional Cuisine: Part 3 of 3 (Southern Italy).
[ONLINE] Available At:
http://www.huffingtonpost.com/Menuism/italian-regional-cuisine_b_2047533.html. [Last Accessed Jan 20, 2014].

Stone. C (2012).
A guide to preparing an antipasto platter
. [ONLINE] Available at:
http://www.sheknows.ca/food/articles/953541/create-a-delicious-antipasti-platter. [Last Accessed Jan 20, 2014
].
There are three ways to cook pasta.
The classic way is to bring water to
the boil and add your pasta and stir
until soft. Pasta can also be cooked
by putting it on the stove in cold water and simmering the pasta until the water reaches the boil. The last way is to sit your pasta in cold water for 90 minutes, and then add boiling water for 60 seconds.
Italy has its regional flavours of pasta,
with everybody having their own home
made recipes. Traditionally pasta was
cut in to all different shapes and sizes
but now the shapes are quite generic.
The pasta itself remains very similar,
but is made with different flours and
then flavoured differently with sauces
and local ingredients.
There is some etiquette required when eating pasta. Pasta on a plate is eaten with a fork, and pasta in a dish is eaten with a spoon. When eating thin noodles, the noodles are wrapped around the fork and then put into your mouth. It is acceptable to quietly suck in noodles that are left outside. Thicker noodles are generally cut up and consumed.
The first of the Italian desserts were made of breads as the sugar was too expensive for the everyday person. They used ingredients such as fruit and honey to sweeten their desserts. Two of the most popular desserts made were biscotti and panforte. Both biscotti and panforte were made a lot less heavy than the modern version, and were also made more simpler than they are today. When sugar was introduced, it created more of a range for Italian desserts; e.g Tiramisu was created in the 1500’s.
As there are a variety of different Italian desserts which are made in different ways, we will look at how two of the most popular are made. Tiramisu involves baking but beforehand the person must prepare the main ingredients of sponge cake, espresso coffee, caster sugar, almonds, icing sugar mixture and marsala. Panforte is cooked in a pan but beforehand the person must have these ingredients ready to mix; almonds, flour, cocoa powder, cinnamon, nutmeg, caster sugar, honey and more.
Regional variations and flavours can be found across Italy. Cassata originated from Sicily, they use fruit juices and liqueur to soak the sponge cake to give it the flavour. Panetonne is a native to Milan and is made with yeast bread, however regional variations include chocolate and Crema di Mascarpone.
Typically there are five courses, appetizer (usually anti-pasto), first course, main course, side dish and dessert. A meal is not considered complete for Italians without something sweet and this is why they always end in dessert. Wine is common to drink and usually a sweeter wine will be brought out during dessert.

Antipasto

History:
Shave.J (2012) Easter Sunday lunch starters [flickr - Photo sharing!] Retrieved 8 January, 2014, from: http://www.flickr.com/photos/shavejonothan/6911472968/sizes/l/ [Last Accessed 18 Jan, 2014].

Cooking Methods:
LenDog64 (2010) Stuttgart Farmer's markets [flickr - Photo sharing!] Retrieved 8 Jan, 2014, from: http://flickr.com/photos/lendog64/5299793857/ [Last Accessed Jan 20, 2014].

Eating Etiquette and Culture:
evilhayama (2010) Antipasto plate from Enzo's [Flickr- Photo sharing!] Retrieved 7 January, 2014, from: http://flickr.com/photos/evilhayama/4659852080/sizes/l/ [Last Accessed Jan 20, 2014].

Regional Flavours:
Vero Villa (2011, April 12) Brujula – compass [flickr – Photo sharing!] Retrieved from: http://www.flickr.com/photos/verino77/5613255878/
Pasta
History:
Ciela (2007). Drying pasta . [ONLINE] Available at: http://www.flickr.com/photos/5thandspring/976152312/
[Last Accessed 23 January 2014].

Cooking Methods:
Eloquence (2004). Spaghetti cooking. [ONLINE] Available at: http://en.wikipedia.org/wiki/File:Spaghetti-cooking.jpg. [Last Accessed 23 January 2014].

Eating Etiquette and Culture:
Juhan Sonin (2008). Udo n' Pasta face. [ONLINE] Available at: http://www.flickr.com/photos/juhansonin/2562591188/. [Last Accessed 23 January 2014].

Regional Flavours:
Vero Villa (2011, April 12) Brujula – compass [flickr – Photo sharing!] Retrieved from: http://www.flickr.com/photos/verino77/5613255878/
(Cookery) a dish of Italian origin consisting of a baked disc of dough covered with cheese and tomatoes, usually with the addition of mushrooms, anchovies, sausage, or ham.
Pizza
History:
Morenz, K (2011, July 9) Pizza [flickr – Photo sharing!] Retrieved from: http://www.flickr.com/photos/diekatrin/5919366429/

Cooking Methods:
Schneider, N. (2006,January 26) IMG_5363 [flickr - Photo sharing!] Retrieved from: http://www.flickr.com/photos/vivneal/91774595

Eating Etiquette and Culture:
blu-news.org (2013, July 19) Pizza [flickr- Photo sharing!] Retrieved from: http://www.flickr.com/photos/95213174@N08/10657213344/

Regional Flavours:
Vero Villa (2011, April 12) Brujula – compass [flickr – Photo sharing!] Retrieved from: http://www.flickr.com/photos/verino77/5613255878/


Desserts

History:
Nicolussi, R. (2009, February 7) Tiramasu recipe [flickr - Photo Sharing!]. Retrieved from http://www.flickr.com/photos/87069632@N00/3264517412

Cooking Methods:
Kopscek, N. (2010, October 5) Cooking course, Panna cotta [flickr – Photo sharing!]. Retrieved from (http://www.flickr.com/photos/12359800@N07/5056854298/

Eating Etiquette and Culture:
Vegan Cannoli Experiment 1 (2013, January 16) [flickr - Photo Sharing!]. Retrieved from http://www.flickr.com/photos/24315082@N07/8387728392

Regional Flavours:
Vero Villa (2011, April 12) Brujula – compass [flickr – Photo sharing!] Retrieved from: http://www.flickr.com/photos/verino77/5613255878/

The information in this Prezi presentation on Italian Food was chosen from credible sources found online by using the following criteria:

1.The information is current

2.The Author is a credible food / culture writer, food critic, historian or chef.

3. The website may be linked to a business in the food industry, but the information is based on fact and not fiction. Other websites also back up this information.

4. Website looks professional and is well presented. Website also has links to more information and recipes.
Though earlier nations had created similar meals the Italian version of this dish is the most widely recognised and was originally a dish for soldiers in the field or poorer citizens in the Naples and Pompeii region.
Legend says modern pizza was created by Raffaele Esposito who created a pizza in the colours of the Italian flag in1889 which consisted of mozzarella, basil and tomatoes which he named after the Queen of Italy, Margherita (though this is contested).

Pizza

Collins English Dictionary - Complete and Unabridged. (2003) [Online Dictionary Entry].. Retrieved from http://www.thefreedictionary.com/pizza

Gangi, R. (2007) Sfincione [Online News Article]. Retrieved from http://www.bestofsicily.com/mag/art250.htm

How to eat pizza: 7 Steps. (n.d.) [Online Information Sharing Site]. Retrieved from http://www.wikihow.com/Eat-Pizza

Proposal of recognition of the Specialita’Traditionale Garantita “Pizza Napoletana”. (2004, June 25) [Online Translated Government Document]. Retrieved from http://www.fornobravo.com/vera_pizza_napoletana/VPN_spec.html

Stradley, L. (2009) Pizza – History & Legends of Pizza [Online Article] Retrieved from http://whatscookingamerica.net/History/Pizza/PizzaHistory.htm

Was margherita pizza really named after Italy's queen? (2012, December 28) [Online News Article]Retrieved from http://www.bbc.co.uk/food/0/20515123
Desserts
All about Italian food and dining etiquette. Retrieved from http://www.italytravel.com/2012/01/all-about-italian-food-and-dining-etiquettes/

History of Italian Foods. Retrieved from http://www.ehow.com/about_7227029_history-italian-desserts.html

International Dining Etiqette, Italy. Retrieved from http://www.etiquettescholar.com/dining_etiquette/table-etiquette/europe-m_table_manners/italian_dining_etiquette.html

Panforte. Retrieved from http://www.taste.com.au/recipes/6016/panforte

The American Heritage Dictionary of the English Language, Fourth Edition (2009) [Online Dictionary Entry]. Retrieved from http://www.thefreedictionary.com/desserts

The art and science of Italian cooking. Retrieved from http://garrubbo.com/traditional-italian-dessert/

Tiramisu Cake, Retrieved from http://www.taste.com.au/recipes/1923/tiramisu+cake?ref=collections/italian-recipes
A usually sweet course or dish, as of fruit, ice cream, or pastry, served at the end of a meal.
In Naples the most standard pizza is the pizza Margherita made from tomato, sliced mozzarella and extra virgin olive oil.
Roman pizzas are made in the Lazio style which is “pizza al taglio” and these have a much wider, though still basic in nature, range of toppings. Toppings can include anything from German sausage to mushrooms and several types of cheeses.
Sicily’s pizza is the sfincione (translated roughly to “thick sponge”). It is traditionally made using onions sautéed in olive oil and tomatoes.

Pizza bases are made from flour, water, salt and yeast. The Naples region pizzas have a base closer to the thickness which is recognised worldwide whilst the Sicilian pizzas are traditionally extremely thick. Woodfired (but with electric ovens becoming a lot more common) both the Roman and Sicilian style pizzas are cooked in rectangular dishes and served in rectangle slices whilst only the Naples pizzas are round and cut into triangles for serving.
With its origins as a peasants dish Pizza has no clear cut etiquette behind the eating. It is generally understood that if you are provided a knife and fork then you should use them but it is also acceptable to eat with your hands (although this may be harder with different varieties of pizza).
Full transcript