ITALY

Italy is a very diverse country this is reflected in the food eaten.

In Northern Italy rice, maize and ham are the staple (main) foods eaten. 

In Southern Italy olives, wheat and tomatoes are mainly eaten. 

Each region in Italy has its own particular special foods / dishes. 

Recipes are passed on from generation to generation in Italy this is part of their culture. 

Italian cookery is based on using fresh ingredients and cooking simple dishes.

Meat, fish and vegetables are flavoured with herbs and olive oil and often grilled or baked. 

Fresh sauces are made to serve with pasta. 

Italians eat more vegetables, pasta and bread than meat. 

The Italian diet is considered to be healthy because they eat a lot of vegetables.

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The following are some ingredients traditionally used in Italian cookery:

Pasta:
Fresh pasta is preferred but they do use dried pasta for convenience.  The majority of Italian dishes contain many types of pasta.  Pasta is made from a special wheat called “Durham” wheat.

Tomato Puree (Paste):
This puree is a concentrated form of tomatoes that is very useful when making tomato based sauces, it also helps to thicken meat sauces.

Olive Oil:
The most important ingredient in an Italian kichen.  It is used to add flavour to dishes the best type of olive oil is “cold pressed extra virgin” olive oil.

Olives: 
Grown in Italy they are used in sauces and for “antipasti” (Italian appetizer).  They are black or green and are sold in olive oil or brine (a salt water solution).

Balsamic Vinegar:
The vinegar is aged in wooden barrels.  The vinegar is sweet and concentrated.  It is used in salad and in the cooking of dishes.










Tiramisu:
A traditional Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur with powdered chocolate and mascarpone cheese.

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