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Tiramisu – The Italian Food Dessert

Today Tiramisu is the most popular of Italian food desserts. It graces the menu of nearly every Italian food restaurant. However, its rise to fame has been meteoric; it wasn’t even invented until the 1970’s in the Veneto region of Italy. It didn’t even gain widespread popularity until the early 1990’s. It is a unique blend of ingredients that separately seem to not go together at all. However, when correctly blended together they form one of the treasures of Italian food.

The first ingredient is Mascarpone cheese. This cheese has very deep roots in Italian food. It was made as far back as the 13th century in the region of Lombardy. This cheese is concentrated milk cream and has a very high fat content, getting up to seventy-five percent. It is a smooth and creamy cheese. Traditionally it has been considered to be more of a winter dish and therefore shows up in more of the seasonal Italian food dishes. This is mainly because of its high calories and the fact that when it was first produced there was no refrigeration and this delicate cheese does not keep well in hot temperatures. Like many other Italian foods, the best Mascarpone cheese comes directly from Italy. However, it you’re an Italian food lover making Tiramisu at home, there are plenty of makers of Mascarpone cheese in America.

The next ingredient is Zabaglione cream. This is a true classic Italian food dessert. It hails from the world renowned kitchens of Venice. When it originally became a popular Italian food dessert it was made with yolks, honey, and a sweet Cyprus wine. However, today the cream has taken on a new flavor. To begin with sugar is substituted for the original honey. The most stated difference in taste though, comes from the use of Marsala wine instead of the sweet Cyprus wine. This cream can be made from home and is easier to make than most Italian food chefs let on.

The third ingredient is the most distinctive factor of Tiramisu, espresso. This shot of caffeine is where the dessert gets its name, which means “pick me up”. This is a coffee that is true to Italian food and is much stronger than American coffee. Espresso is the most important coffee in Italian food and can be seen following many Italian meals.

The fourth and final ingredient is Ladyfingers. These popular cookies originated in Italy and have made numerous appearances in not only Italian food, but in many other national cuisines. These cookies are remarkably light due to the fact that the dough with which they are made is rich with whipped egg white. They are immensely popular and one of the most appreciated Italian food desserts in Italy.

These four ingredients blended together just right and topped off with chocolate make an Italian food dessert that is as popular as the individual ingredients. Make sure when you prepare this at home that you take great care in choosing the ingredients, it will really make a difference in the quality of Tiramisu. Now that you know the correct quality and the origin of the ingredients you will surely impress your friends with you Italian food knowledge.

The Italian Food of Trentino-Alto Adige

Italian food has a rich history. It draws on the influences of many different cultures and time periods. It is a great melting pot of different ideas all brought together by a distinctly Italian flavor that makes it Italian food, the most sought after cuisine in the world. The region of Trentino-Alto Adige is a great example of how history has affected and influenced Italian food.

Prior to 1550 the food in this region was known for its simplicity. Food was simply meant for sustenance and a distinct regional flavor had yet to emerge. However, that all changed in 1550. That is the time of the Council of Trent. The Council of Trent was an Ecumenical Council of the Catholic Church. The council was held in response to the growing Protestant Reformation in an effort to counter it. It is hard to imagine that such a religious and political event would have any affect whatsoever on the local Italian food. However, when all of these high ranking church officials came to the area, they brought with themselves a taste for fine food. It is this event that first taught the region to appreciate the art of fine cooking. This is a great example of how history has shaped the current state of Italian food.

The cuisine here was also influenced by the Republic of Venice and the Habsburg Empire. Other influences include that of the Slav, Austrian, and Hungarian cuisines. It’s hard to imagine now that Italian food was shaped by these cuisines that many people think of as distinctly different than Italian food. This region is known for its use of fresh water fish in contrast to much of the rest of the country that uses salt water fish in much of their cuisine. It’s also interesting to note that despite the foreign influences, it is this area that most popularizes the dishes that are traditionally thought of as Italian food such as pasta, tomatoes, and olive oil. However, in addition to these commonly thought of Italian food dishes is a host of other foods such as potatoes, dumplings, and sauerkraut made from scratch. Goulash is the most commonly served Sunday meal.

Health conscious travelers should also note that lard is still a very popular ingredient in the area. Those concerned with saturated fat should be sure to enquire about the ingredients of the Italian food they are enjoying in this region. But it is important to note that many chefs find that lard is the best ingredient for certain situations and the Italian food chefs in this region certainly feel that way.

There are some specific dishes that are unique to this region. One is potato dumplings with ricotta. You might not think of dumplings when thinking of Italian food, but they are quite common to the area. They even have canederli, a specific dumpling unique to the area that is made with leftover bread. This region also boasts its own regional sauerkraut as well as a stuffed chicken dish.

This region of Italy is a great example of how external forces have shaped Italian food. The style of cuisine here is an excellent blend of the popular Italian food and the unique authentic flavors of regional Italian food.