The History Of Italian Food

While some of the most popular dishes associatedthe beginning, ancient Greek cookery became an
with the Italian culture include a tempting slice of pizzaintegrated part of Italian cuisine. Eventually, a wealth of
and a heaping plate of pasta, there is much more toimports found their way into the kitchens of early
the world of Italian cooking. Throughout the manyItalians, who sent Roman ships to collect a variety of
regions in Italy, the distinctive cuisine of the Italiansimportant foods, including wheat, wine, exotic
shines through in a wide-range of eating habits, stylesingredients, and fine spices from around the world.
of cooking, and selection of local ingredients. TheSome ships even traveled to faraway locations, such
changing of the times has also influenced Italian food,as China, to bring back edible resources that
as the meals served in the pre-Roman era possesscatapulted the depth and variety of Italian cooking
both similarities and differences in the cuisine of today.styles.
The culinary history of Italy established a reputationCoastal regions are known for their developments in
more than 2,000 years ago, which includes an illustriousdelicious fish and seafood dishes. For example, the
movement during the Roman Empire. Culturally, foodisland of Sardinia supplies a more traditional and simple
preparation was quite important in the past wherestyle of cuisine, which often incorporated delicacies,
flashes of significance have been captured in the onlyassociated with the sea. Swordfish, lobster, anchovies,
surviving cookbook (Apicius), which dates back to thesardines, and other Mediterranean treats represent
first century BC.Italian cooking of the area. In Sicily (another island
The spread of Italian food diversity began after the fallregion), a great deal of the cooking drew heavily from
of the Roman Empire when individual city statesNorth African influences. An Arab influence also
began to uphold separate identities and traditions. Eachaffected cuisine on the island and within the rest of the
region began to display its own unique way of cooking,south, especially with the introduction of various spices
right down to the formation of a meatball to theand sweets, such as the Sicilian ice cream cake called
characteristic cheeses and wine produced in a locale.cassata.
The north developed Tuscan beef, while black trufflesAs for one of the most popular Italian dishes, while the
were very popular in Marches. Provolone andhistory books often state that pasta was a product of
mozzarella cheeses developed in the south, as well asthe Chinese brought back by Venetian merchant,
a host of interesting citrus fruits.Marco Polo, it was actually a rediscovery of a food
Diverse types of bread, variations in pasta, and varyingitem eaten during Etruscan and Roman times. It is
food preparation techniques also differed according tobelieved that the first pasta in Italy was made similar to
region. The southern regions of Italy embracethe noodles of today - from the same durum wheat -
hard-boiled spaghetti, while the north often prefers awhich was cooked in ovens instead of boiled in water.
soft egg noodle. Milan is known for their risotto, whileToday, the differences in Italian cooking still show
Bologna has a deep history regarding tortellini, andthrough in the distinctions between the north and the
Naples is famous for their pizzas.south. Each region still carries their own traditions in
Over the years, Italian cuisine has greatly evolved incooking that reflects deep history and culture with a
part because of a wealth of outside influences thatnever ending supply of main courses, appetizers, and
have added to its characteristic flavor and appeal. Indesserts that continuously tempts the taste buds.