Italy, Uncategorized

Bon Appétit! Italian Food Cuisine

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Aldini Brothers. Photo Taken from: http://shokugekinosoma.wikia.com/wiki/Takumi_Aldini?file=Takumi_and_Isami_pass_Hinako%27s_test.pngRemember the Aldini Brothers in Food Wars? They are experts when it comes to Italian Cuisine. In this page, you’ll be able to learn some of the traditional cuisine you can find in Italy (as well as the other parts of the globe).

 

 

Pizza

There is an episode in Gin no Saji where Hachiken Yuugo finds a masonry oven while cleaning the school. This eventually puts him into a situation where he would have to cook pizza for his classmates, teachers, and other people in his school. Pizza, indeed, is one of the most famous Italian dish around the world. The origin of the word pizza is uncertain. It is Italian for ‘pie’ and may have come from Latin pix ‘pitch’ or Greek pitta.

 

History

It is common belief that pizza was an invention by the Italians. However, the history of pizza goes back to the ancient times in the Middle East. The Greeks, Egyptians, Armenians, Israelis, and Babylonians were making some derivative of pizza in the ancient times. They would cook flat bread in mud ovens. Workingmen and their families ate it because it was a thrifty and convenient food. The Greeks, Romans, and Egyptians specifically, were topping the bread with olive oil and spices, now known as focaccia.

In 1522, tomatoes were brought back to Europe from Peru in the New World. Originally thought to be poisonous, tomatoes eventually found their way into the diets of poorer people of Naples, as they placed the tomatoes on to their yeast dough, thus creating the first simple pizza we know today. These early pizzas were quite popular because these workingmen usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families.

Founded around 600 B.C. as a Greek Settlement, Naples, Italy was a thriving waterfront city, and as we can see, the home of the pizza we know and love today. Although known as a well-off city, the kingdom was densely packed with throngs of working poor, who typically had only tiny homes to call their own. The workers required inexpensive food that could be consumed quickly, since they were consistently busy. Evidently, the people in Naples were eating some of the earliest pizzas, and they often garnished them with tomatoes, cheese, oil, anchovies and garlic, just like many do today.

During that time, it is believe that Raffaele Esposito made the first pizza with tomato, cheese, and other toppings and seasonings. The first known pizza shop opened in Port Alba in Naples and is still there today. Esposito was called to make some pizza for the visit of King Umberto and Queen Margherita of Italy in the late 1800s. In this taste test, Queen Margherita liked the pizza with mozzarella, basil, and tomatoes so much, that Esposito named it “Pizza Margherita.” Interestingly, if the queen didn’t venture to try this “peasant bread,” then pizza may have never spread to become the phenomenon it is today. Evidently, pizza became a great success and spread to America, England, France, and Spain during World War Two when American and European soldiers tasted this new dish while occupying Italian territory.

Different styles of pizza have been created and sold. There are pizza parlors that cater to pizza from Milan, Naples, Pompeii, and Palermo, but also pizza has taken its own New York style. Many other cultures have adopted pizza to their own liking whether it be different cities in Italy, New York pizza, Mexican pizza, or Greek pizza, we can find many different examples throughout the city with their own unique twist.

Types

To most non-Italians, pizza means one thing: a round of doughy crust topped with tomato and mozzarella. In Italy, however, there are about as many types of pizza as pasta.  This includes:

  • Pizza Napoletana (Classic pizza)

People from Naples make pizza in a very particular way- there is even a registered disciplinary in Neapolitan Pizza Making. They use no fat in the dough, and lots of water making for a wet dough. Typically, the dough is left to rise at room temperature for a good amount of time- 8 to 24 hours and then the dough is rolled out and cooked in a wood oven of around 450°C for maximum 90 seconds. The result is wonderful: a gooey soft centre which is boarded by a fluffy and high boarder– said ‘cornicione’. In Naples they are so evangelical about their crust that they tend not to pile the pizza with too many toppings. In the most traditional pizzerias they only make two types of pizza: Marinara (tomatoes, garlic, oregano and olive oil) or Margherita (tomato, mozzarella, basil and olive oil).

  • Pizza Romana (Crispy pizza)

Roman pizza is practically the opposite to Neapolitan pizza: it is crispy and they are not afraid of toppings. A classic on all menus in Rome is the Capricciosa: topped with ham, mushrooms, olives, artichoke, an egg and tomato. Oil is added to the dough and there is much less water than the Naples version. The pizza is cooked for up to 3 minutes at around 350°C and therefore the result is something completely different to the pizza of Naples: way crispier. All over Rome you can find round pizza or ‘al taglio’ which is by the slice. Long strips of pizza are topped with the most delicious toppings and then cut and sold by weight and wrapped in paper. It is original Roman street food and it is an institution of the city loved by all but you can also find it a

  • Pizza Siciliana (Spongey pizza)

Sicilian pizza has a thick spongy dough and is probably most similar to American style pizza as many Sicilians migrated to the US which inevitably influenced the food of America. Sicily grows extraordinary durum wheat and their pizza benefits from the delicious flavour of the rich flour. Of course, the local tomatoes and oregano also make for bold and delicious toppings. The dough is left to rise from 2 hours to 72 hours and then cooked at around 300°C for 3 or 4 minutes. All over Sicily you can find food carts selling hot slices of ‘Sfincione’- typical Sicilian pizza, ideal with a cold beer enjoyed in the sun.

  • Pizza Bianca (Sauce-less pizza)

Pizza without sauce may seem strange but it has been a favourite of Italians since Roman times. In fact, menus here usually differentiate between ‘red pizza’ with sauce and ‘white pizza ‘without sauce. Both are delicious and it serves well to order from each and share between two. The Ancient Romans used to cut their pizza in two and eat it with figs or cheese and chicory at 11:00 on the dot. Nowadays in Rome, the most popular filling is mortadella, a ham from Bologna sometimes studded with pistachios which pares so well with fresh white pizza. Tuscany has their own version ‘Schiacciata toscana all’olio’, an old farmer dish that was pressed- or ‘Schiacciato’ on a red- hot stone and then filled with local hams, cheese and vegetables. It is now a feature in bakeries all over Florence.

You can check samuirestaurantguide.com or foodandwine.com for list of more examples.

Some Important Sites If You Ever Want to Try this in Italy

 

 

Popular pasta Italian dishes in food collage imagery

Pasta

Most of the time, anime characters eat ramen or instant noodles. But look at Shizuku Mizutani from Tonari no Kaibutsu-kun and her pasta in a canister! Weird, right? Speaking of pasta, the word itself translates to “paste” in Italian

History

Pasta’s ethnic roots have been long debated. Many theories have been put forward, some notably far-fetched. An enduring myth, based on the writings of the 13th-century explorer Marco Polo, that pasta was brought to Italy from China, rose from a misinterpretation of a famous passage in Polo’s Travels. In it, Polo mentions a tree from which something like pasta was made. It was probably the sago palm, which produces a starchy food that resembles, but is not pasta. This food almost certainly reminded the Venetian traveler of the pasta of his home country. Even while Polo was away on his travels in the 1270s, there is a reference to a soldier in the northern Italian city of Genoa, who owned a basket of “macaronis.” A century before, the Muslim geographer al-Idrisi wrote of seeing pasta produced on Sicily.

Many Italian writers have argued that a tomb from the fourth century B.C. bears a relief of pasta-making equipment, suggesting the dish was being enjoyed in pre-Roman Italy. Many food historians, however, dispute this interpretation of the relief. They point out that Roman-era references to anything resembling pasta are scarce, and that the dish probably took hold in Italy as a result of extensive Mediterranean trading in the Middle Ages. From the 13th century, references to pasta dishes—macaroni, ravioli, gnocchi, vermicelli—crop up with increasing frequency across the Italian Peninsula.

 

Types

Time passed by, and the varieties of pasta increases. Here are some of the examples:

  • Spaghetti (The Undisputed King) – Considered the most representative of Italian food culture on a global level. The name means “little string” and is presented in every regional culinary tradition, from northern to southern Italy. They are highly versatile and go perfectly with many kinds of sauces, the most common being spaghetti with tomato and basil.
  • Lasagna Bolognese (Homemade Favorite) – A simple dish, lasagna Bolognese is hearty, easy to make, and delicious. Using fresh lasagna pasta sheets, the key to the best lasagna is the filling and flavorful sauce. Italian Bolognese sauce includes onion, finely chopped pancetta or unsmoked bacon, carrot, celery, garlic, red wine, plum tomatoes, and lean ground beef.
  • Minestrone (Classic Italian Dish) – Traditional minestrone combines a base of vegetables, potatoes, and beans with short or broken pasta. The meal often uses a large, deep pot and begins by sautéing chopped onions and minced garlic. Chopped vegetables (such as carrots and celery) are added followed by chopped pancetta. Another layer of vegetables (green beans, chopped zucchini, and chopped potatoes) are added followed by crushed tomatoes, beans, spices, and a large chunk of Parmesan cheese. Topped with water or broth, once cooked together pasta is then added and cooked to al dente.
  • Linguine with Pesto Sauce (Autentic Italian Pesto) – To make the best pesto, Italians blend basil, garlic, pine nuts, salt, and olive oil. Grated Parmesan and pecorino cheeses are stirred in and seasoned to taste with black pepper. Cooked linguine is then tossed and stirred with the pesto for an unforgettable dish!

You can check Academia Barilla or foodReference.com for list of more varieties.

Some Important Sites If You Ever Want to Try this in Italy

 

Risotto

Of course, we already know the Aldini brothers. How about Yukihira Souma and his risotto recipes? You must have already heard about his Apple Risotto, Curry Risotto Omurice, and Quail Stuffed with Risotto and Eggs ~Brazen Youngster Style~.  Risotto is one of the trademarks of Italy. In fact, risotto is such a popular dish that a whole festival is organized in its honor. The Festival Nazionale del Risotto takes place in Biella each year

 

History

Brought by the Moors and Saracens after they settled in Europe, rice was first introduced in Italy, precisely in Sicily, as early as the 13th century. From its early use, rice has evolved into a culinary tradition that has come to include the very fine risotto.

And one of the most famous risotto is no doubt risotto alla Milanese. The first recipes mentioning the dish appear in cookbooks starting in the 1800s. That would appear to contradict the legend that attributes the origin of this famous Lombard dish to a joke: it is said that, on September 8, 1574, the daughter of master glassmaker Valerio of Flanders was to be married to her father’s assistant, whom Valerio had nicknamed ‘Zafferano’ because the young man liked the ingredient so much he put it everywhere, and even it to stain the glass gold of Milan’s Cathedral. Friends of Zafferano prepared a dish of rice colored with saffron as a joke, and the dish was so successful none of it was left.

While the story is certainly quaint, there is no mention of this dish from that date until the 1800s.

 

Variations

There are many variations out there, from the traditional must-haves to rare, weird combinations. This includes:

  • Risotto alla pescatora: the name of this risotto is strictly linked to the sea, and so are the ingredients used, because fish and seafood are mixed with it. Clams, mussels and prawns are usually used in its making.
  • Risotto agli asparagi: asparagus risotto is a dish mainly cooked in Spring, because Spring is the season of asparagi. Characterized by a strong, earthy flavor, its particular taste makes it a favorite among many.
  • Risotto ai funghi: this is another famous, traditional combination. Mushrooms risotto is often topped with shaved truffles, creating a dish that is typical of the mountain regions of Italy in the Fall. You’ll find it often served as a primo at sagre dei funghi (Mushroom Festivals) all around the country, as its creamy consistency enhances the natural flavor and texture of mushrooms.
  • Risotto radicchio e speck: risotto with radicchio and speck is very common in the northern part of the country.
  • Risotto allo zafferano: this is a must if you visit Lombardia, as it is part of the culinary tradition of this area. In the course of time, this recipe has often been reinvented and some ingredients are often added to the traditional recipe such as sausages or mushroom, and sometimes seafood.

You can check life in Italy or Serious Eats for list of more flavors.

Some Important Sites If You Ever Want to Try this in Italy

Café

If you haven’t heard of Anteiku, then you probably didn’t know how much a cup of coffee can help a ghoul. Kidding aside, coffee is really important especially for people trying to pull off some all-nighters.

History

Espresso, latte and cappuccino are words that Italians are passionate about when it comes to coffee. Coffee in Italy dates back to the 16th century and since then the excitement over coffee has never worn off. When the first coffee was poured in Venezia, Italians showed their true excitement and adoration for what was to become a huge part of Italian culture. Today, many Italian households still have a “machinetta,” which was first created in 1933. This stove-top percolator makes some of the best espresso, quickly and cost-effectively all in the comfort of your own home.

 

Types

There are many types of coffee around the world. Here are a few of those types:

  • Caffè (kahf|FEH) – While caffè does literally translates to coffee, a caffè is also a shot of espresso. It is served in a tiny cup and drank all throughout the day. When ordering, you order un caffè and not un espresso.
  • Cappuccino (kahp|poo|CHEE|noh) – Cappuccino is probably Italy’s most famous coffee. After all, while there’s no such thing as a grande anything when it comes to types of Italian coffee, a cappuccino is a cappuccino the world over. It’s basically ⅓ espresso, ⅓ steamed milk and ⅓ foam.
  • Macchiato (mah|KYAH|toh) – A macchiato is like an espresso married a cappuccino and had a slightly foamy child. It’s an espresso with a drop or two of hot milk and served in the same little cup that an espresso comes in. Since it isn’t as milky and frothy as a cappuccino, Italians consider it perfectly acceptable to have any time of the day.
  • Marocchino (mah|rohk|KEE|noh) – Grazie mille to the genius in Alessandria that married cocoa and espresso together to invent the marocchino! It’s a shot of espresso, a layer of foam, and a sprinkle of cacao powder in a glass mug that has been dusted with cocoa powder. It’s slightly more milky than a macchiato. In Northern Italy, where we live, thick hot chocolate is mixed with the espresso and then the layer of foam is poured on top.
  • Shakerato (shay|keh|RAH|toh) – The shakerato is Italy’s answer to the Starbucks iced coffee and on a hot day (basically all of July and August when I hole up in my air conditioned house because it’s just too unbearable to go out in that humidity), there is nothing as tasty as a shakerato. Well, technically the most refreshing Italian beverage on a hot day is a spritz Aperol, but the shakerato is perfectly acceptable to drink before 11am. It’s chilled espresso poured over ice and shaken to a froth.

You can check Luxe Adventure Traveler or YourGuideToItaly.com for list of more flavors.

Some Important Sites If You Ever Want to Try this in Italy

 

 

Gelato

If you have watched Yumeiro Pattisiere, you will definitely remember this dessert presented during the World Cake Grand Prix. Gelato, literally “frozen” in Italian, is one of the most iconic and must-try food in Italy.

 

History

This frozen dessert started from the discovery that people can eat crushed ice and flavorings. It was during the Italian Renaissance when the great tradition of Italian gelato began. The famed Medici family in Florence sponsored a contest, searching for the greatest frozen dessert. A man named Ruggeri, a chicken farmer and cook in his spare time, took part in the competition, where he was able to create a dessert similar to today’s sorbet. In the16th century, the Medici family appointed famous artist and architect Bernardo Buontalenti to prepare a feast for the visiting King of Spain. He then invents gelato.

But during 1686, Francesco Procopio moves from Palermo to Paris and opens a café, making gelato famous all over Europe. It soon reached New York with the help of Giovanni Basiolo during 1770.

Today, this dessert is very popular in the whole planet and many gelato stores have opened, presenting various flavors and variations of the Gelato.

 

Flavors

There are many flavors out there, from the traditional must-haves to rare, weird combinations. This includes:

  • Cioccolato (Chocolate) with variations like Cioccolato Fondente (Rich, dark chocolate) and Cioccolato con Peperoncino (Hot pepper-infused dark chocolate)
  • Frutti di Bosco (Mixed berry gelato)
  • Liquirizia (Licorice gelato)
  • Panna Cotta (Cooked cream)
  • Stracciatella (Fior di Latte with veins of chocolate)

You can check poplisticle.com or garrubbo.com for list of more flavors.

Some Important Sites If You Ever Want to Try this in Italy

 

Too lazy to go to Italy? Try making some instead!

You can search in the Google for some recipes in making the five dishes given in this blog. Here are some examples:

Pasta

Risotto

Coffee

Gelato

References:

Photo Credits

tumblr_n27a0ee9ts1tothago1_500.gif
Look, Yato is eating pizza and pasta too! (Just sharing)

 

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