Tag: Italy;

The History of Pizza in Italian Food

Italian food is unique amongst world cuisines in that it has birthed not one, but two international sensations. Of course I’m talking about pasta and pizza. Pizza is one of the most widely eaten foods today. While most people think of pizza in America as Italian food, it really is not like the pizza of authentic Italian food. It is said that with one taste of pizza made in the style of authentic Italian food, you will never go back to the Americanized version. Even when eating at Italian food restaurants it is hard to capture the distinguished taste of true Italian pizza.

Pizza is one Italian food that has been around in one form or another for centuries. It has a long history in the Mediterranean where it began as a seasoned flatbread that was used more as an edible plate to hold other food, rather than as a food by itself. However, these earlier pizzas established a name for Italian food very early on and were eaten in Greece, Rome, Egypt, and Babylon and were emphatically praised by many historians of the day.

It was in the Middle Ages that pizza began to take a form that would be more familiar to Italian food lovers today. Pizza started out being just a dough topped with herbs and olive oil. Once mozzarella cheese began to be produced from Indian Water Buffalo it quickly became a signature aspect of pizza. Today at any true Italian food eatery this fresh mozzarella di buffalo is nonnegotiable. The dried shredded mozzarella that is often associated with Italian food would actually never be used on a pizza made by a true Italian food chef.

It wouldn’t be until the tomato became popular in Italian food in the 18th century that we would see modern pizza. During this time pizza began to take an even more prominent role in Italian food. In Naples pizza was sold on the streets for every meal. This once peasant food was quickly taking hold of all of society, including the upper class. In fact, by 1830 the first ever pizzeria was opened in Naples. Ever since this time pizzerias have been found all over the world converting people to the love of Italian food.

Traditional Italian pizza is cooked in a wood fired oven. The reason American pizza is often not thought of as a true Italian food is because the large restaurant chains that specialize in pizza do not cook it in a wood fired oven. Pizzas featured in Italian food restaurants should use only the freshest ingredients. In Italy pizzas change with the seasons as new ingredients become available. The great thing about pizza that has made it so popular is the fact that it can be topped with a vast array of toppings. Each region of Italy has its own particular style of pizza that they specialize in, making use of the ingredients most readily available to them.

So for real Italian food pizza it is necessary to step out of the confining ideas of just a few types of pizza and open your mind to the different possibilities. Italian food is full of variety and you could literally spend a year in Italy just trying all the different styles of pizza that made Italian food so universally popular.

The History of Pasta in Italian Food

The most widely recognized element of Italian food today is pasta. Pasta is a signature of Italian food in all parts of the globe. It is easy to store and prepare and therefore became the ambassador of Italian food to the world. Pasta has a much older history than other common dishes in Italian food like pizza and tomato sauce.

There are many myths surrounding the time when pasta actually entered into Italian food. The most common of these myths is that Marco Polo introduced it to the country from his extensive travels. However, pasta was already a part of Italian food during Marco Polo’s life. To get to the heart of the matter you must travel even further back in history. In fact the most accepted theory on the introduction of pasta to Italian food takes us back to the eighth century. During this time the Arab invasions greatly influenced Italian food and are the most likely start of pasta’s life in Italy.

Since the wheat used for this early pasta thrived in Italy, it quickly spread and by the 1300’s dried pasta was immensely popular and found all over the country. The appeal of pasta to Italian food was its nutrition and its long shelf life. These factors made pasta a great candidate for long ship voyages and because of this it was one of the first Italian foods to be introduced to the world. By the time pasta made its world debut much advancement had been made and there were many different shapes and forms of pasta being used in Italian food. The Italians had also developed ways to make pasta faster and more efficiently, making it an integral part of Italian food and Italian life.

The next important phase of pasta’s development in Italian food was the introduction of the tomato of course. Today pasta and tomato sauce go hand in hand when thinking of Italian food, but the marriage wasn’t made until 1839. Prior to this time tomatoes were just being introduced to the world from the Americas and many Europeans believed them to be poisonous. It took a long time for people to trust the tomato enough to eat it and include it in Italian food. However, once the tomato was accepted it was welcomed with open arms and took off in Italian food, especially in the southern regions of Italy.

Today one only has to look at the numbers to see just how big a role pasta plays in Italian food. Italians eat over three times as much pasta as Americans. Their pasta consumption is over sixty pounds per person per year. It’s no wonder that pasta is considered the cornerstone of Italian food. In fact, pasta is used so extensively in Italian food that Italy must import most of its wheat in order to keep up with the demand. This popularity of pasta and Italian food has caused pasta to be mass produced. This has lead to an inferior quality of pasta being used in American Italian food. The best pasta is still found in Italy where they stick to the same recipes handed down through the generations. A true Italian food lover must try some authentic pasta made in Italy if they want to capture the authentic taste of Italian food.

The Different Pastas in Italian Food

There are two main categories of pasta used in Italian food, dried pasta and fresh pasta. Right now there are over 350 different shapes and varieties of dried pasta being used in Italian food. Some varieties are common and others are specific to a certain regional area. The shapes used in Italian food can range from the classic tubes and strands to butterflies or bowties and even unique shapes such as tennis rackets. Italian food is taken very seriously in Italy and by law all dried pasta is required to be made with pure durum semolina flour and water. This standard is adhered to by most pasta makers all over the world and only this type of dried pasta is used in good quality Italian food.

The reason that Italian food in Italy tastes different than the Americanized Italian food is because pasta makers in Italy take more care in making quality pasta. Dried pasta is meant to hold onto the sauce with which it is being served. After all, Italian food wouldn’t be Italian without the sauce. The pasta is made with ridges or into complex shapes in order to grab onto the sauce. These ridges are formed during a process known as extrusion. This is the step in pasta making where the pasta is forced out of a copper mold and then cut into the desired length before being dried. The copper molds are the key. They are expensive and likely to wear, but they make the best pasta. Unfortunately, most of the pasta used in American Italian food is made with steel molds that make the pasta too slick to hold onto the sauce. However, more and more pasta makers outside of Italy are beginning to use the copper molds in an effort to make better quality Italian food. The drying process also greatly affects the quality of the pasta and the resulting Italian food.

Pasta should be dried for a specific amount of time in a specific temperature depending on the variety. Pasta made in Italy is allowed to dry for long periods of time, up to fifty hours, and at relatively low temperatures. Companies outside of Italy typically dry their pasta at high temperatures in order to get it dried quicker. This method comes at a price and diminishes the quality of the pasta and the resulting Italian food.

The other form of pasta used in Italian food is fresh pasta. All pasta actually starts out as fresh pasta but certain pasta recipes require that the pasta be eaten fresh and soft, not dried. Fresh pasta is often made with slightly different ingredients than dried pasta. In the northern parts of Italy fresh pasta is most often made with all-purpose flour and eggs. However, the southern parts of Italy make their fresh pasta with semolina and water. It should be noted that different recipes can call for different variations. These different recipes give a distinct flavor to the Italian food of different regions. Some types of pasta are meant just to be eaten fresh, while others are meant to be dried. There are also some types of pasta that can be fresh or dried; it depends on what Italian food dish is being prepared.

When a variation of pasta can be either dried or fresh it is sometimes argued that the fresh style is best. Making fresh pasta is a point of pride for many Italian households and is reflected in the quality of the Italian food that they prepare.

Spaghetti Etiquette in Italian Food

The most popular and widely recognized Italian food today is spaghetti. However, it seems that no other Italian food has caused such consternation in figuring out the polite way to eat it. It has become so bad that when taking a date to eat Italian food, both parties will avoid the spaghetti in order avoid making a mess or looking less than attractive while eating it. Spaghetti is a delicious Italian food and there doesn’t need to be all this stress associated with eating it in public. Forget what you’ve been told what follows is how you eat spaghetti.

First off, if you are fortunate to be eating at an Italian food restaurant or Italian home that is actually in Italy, then you need to keep your hands on the table. Now when I say hands, I mean hands, still no elbows. Also, be sure to wait until everyone is served before you start to eat. The most often repeated Italian food advice given is to use a spoon to aid in eating spaghetti. Unfortunately this is also the most widely spread Italian food myth. Whatever you do, don’t use a spoon. It is considered very bad form. Just use your fork, I’ll explain how to do it and keep your Italian food on your fork and not on the table or your shirt. Another oft repeated word of advice is to simply cut the spaghetti noodles shorter. Again, this is erroneous. Spaghetti is about ten inches long and is the right length, you should never cut it. It’s also important not to slurp the spaghetti.

Any sounds you make while eating are considered rude. Italian food is known for its wonderful sauces, be careful not to splatter them all over the table and your clothes. On this note, don’t ever wear a napkin like a bib; it is very tacky and inappropriate. While spaghetti might be your favorite Italian food, it is not a dish that should be served for large or formal parties, largely because of the issues that cause an article of this nature to be written. Choose instead to serve an Italian food comprised of short pasta that is easier to serve and eat.

Now it is time to teach you the proper technique to use when eating that ever popular Italian food, spaghetti. Spaghetti is served in a bowl with a rim. You want to push the spaghetti to the center of the bowl, making room at the front. Now take a little bit of the spaghetti with your fork and push it to the front of the bowl. Now hold your fork vertically with the prongs against the rim and turn the fork clockwise in order to wrap the noodles around the fork. Then lift your fork and examine the length of the noodles hanging to see if it’s a good idea to proceed with putting it in your mouth. It is always best to err on the side of caution and put too little rather than too much spaghetti on your fork.

If you need to, lower the fork back down and take a smaller bunch of noodles and twirl them again. Better to take a little time than to end up with Italian food all over the place. Following these tips will ensure that you impress your friends at an Italian food restaurant and get invited back to eat Italian food at a family’s home.

Risotto and the Veneto Region Italian Food

With so many different Italian food dishes it is hard to pick a favorite. However, for those who like risotto, Veneto is the region for you! Italian food varies greatly by region with each area presenting their own unique dishes and flavors. One of the most recognized Italian food dishes is Risotto and because of that Veneto is a must stop region for those travelers in Italy wanting to taste some excellent Italian food.

Risotto is most simply a rice dish cooked very precisely. It is one of the most commonly ordered appetizers at Italian food restaurants. Yet for its amazing popularity, it is also one of the most common Italian food dishes to be botched. The key to a good risotto is to first cook the rice briefly in olive oil or butter. It should be cooked until it is evenly coated and begins to turn translucent. After that, broth is added to the rice slowly, one spoonful at a time. The most defining quality of a risotto is that the rice is toasted. If the rice isn’t toasted than it’s not a risotto, no matter how fine the Italian food restaurant is that you’re in.

There are many different variations on risotto because it can be made and served with so many different Italian food favorites. In Veneto the ingredients added to the risotto are determined by location. For instance, in areas closer to the coast it will be made with fish and other seafood. As you move in from the coast you will see risotto made with different vegetables like pumpkin, asparagus, and radicchio. It is also commonly seen made with frogs’ legs which appear in Italian food more than most people think.

The Veneto region is also home to some unique foods. The dishes here are heavier and rely on exotic spices and sauces. One unique dish that originated here and is quickly gaining popularity as an Italian food dish is pasta and beans. Beans are used in many dishes here due to their ready availability. This is also an area of Italy where anchovies and stockfish are used extensively in Italian food. However, fish is not the dish of choice here, being beaten out by meats and sausages. A favorite meat is sopressata which is a dry-cured salami. It gets its name from the fact that while drying it is often pressed with a weight and comes out looking flat. It is most often made with pork, but sometimes beef is used. Another favorite Italian food meat is garlic salami. The Italian food here is also reliant on some of the prized vegetables of the area. Veneto is especially known for their high quality red radicchio and their asparagus. One last dish that is unique to the area is a rice dish with young peas.

The Italian food of Veneto clearly breaks the mold. It is full of diversity from dishes made wholly with vegetables and rice, to some of the most famous sausages in the world. If a night of Italian food for you must include risotto, than Veneto is the place to be. If you consider yourself a sausage connoisseur than the Italian food of Veneto will again be a must taste for you. The region truly offers something for everyone!