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History of Italian Cuisine
Most people recognize pasta and pizza – two well-known foods that are part of the Italian diet. However, Italian cuisine has much more to offer than these two famous dishes. Most importantly, Italian cuisine also has a rich and fascinating history – as do the various dishes that form part of its offerings.
Throughout Italy, Italians have always had a culinary tradition or style that shines through in their cuisine, the way they prepare food and the way they choose local ingredients. From pre-Roman times to the present, the history of Italian food has changed dramatically.
In the past, food preparation was very important. One of the oldest and most surviving cookbooks is known as the Apicus. Apicus dates back to the 1st century BC.
It was after the fall of Rome that the spread of Italian cuisine began. Individual countries began to promote their own customs and traditions. Each region developed its own unique culinary method, from the preparation of meats to the variety of cheeses and wines produced in each region.
For example, the northern countries produced Tuscan beef, but black truffles were prepared in the month of Marches, and the famous Mozzarella and Provolone cheeses were produced in the South, at the same time they are rich in citrus fruits.
There were different types of bread, pasta, and other cooking methods depending on the region. The food was also completely different as people from the South of Italy liked very hot spaghetti, but people from the North liked soft noodles.
Different cities became famous for their art such as Milan for Risotto, Bologna for Tortellini, while Naples for Pizza.
In the last few years the Italian cuisine has changed a lot thanks to the wealth of foreign products that have added flavor and appeal. The ancient Greeks and their rich imports from different regions added exotic ingredients and spices to Italian cuisine.
Italy’s coastal areas are famous for their delicious seafood and fish. For example, while Sardinia has a culinary culture that includes foods such as Swordfish, anchovies, lobster, sardines, etc., Sicily has more North African influences.
Even today the styles of cooking in Italy show the difference between the northern and southern way of cooking. Each region has its own traditions that reflect the past. This amazing culture with endless flavors, classic courses, and flavors that will continue to tempt our taste buds.
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