Cuisine Focus- Italian- A Fusion of Cultures and Tastes
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Stereotype knowledge about Italian cuisine is usually defined by mere thoughts of pasta and pizza. Italian food for the common men seems to restrict itself to typically known dishes and a number of basic ingredients. While most people think of tomato or cream-based spaghetti sauces and good old reliable pepperonis, it is about time to go beyond these stereotypes and take a good look at what truly this cuisine has to offer.
Italian cuisine is comprised of diverse regional styles offering food enthusiasts creations of flavorful art. The country’s history is rooted deeply from the people’s cultural diversity up to its geographical entities. Such can also be said with regards to its taste and unique palate, as specific regions is clearly associated with ingredients that make this cuisine truly varied and distinct.
Italy is made up of regions, with each having its own specialty. Here, you can discover how a similar dish is prepared differently depending on town or village. Cooking practices more so traditions speak of a cultural identity and these preferences have been said to be influenced by climate, location or history. There are regions whose cooking take after the French, some are relative to Greek or Arab influences. There are regions known for its favorable climate with the others experiencing cold winters. Seemingly, Italian cuisine goes beyond different.
Italian cuisine is often marked by variances brought by regional specialties, and knowing each region also means discovery of both popular and prized ingredients.
Friuli-Venezia Giulia. This region offers dishes making use of hams, bacons and cheeses as ingredients. Certain parts are also known for its regional wines and sausages and dishes are often derived from Austrian or Hungarian influences.
Veneto. Here, ingredients vary by location. Common produce includes fish and seafood. Vegetables such as radicchio and asparagus are found in the region as well. Other known dishes also feature legumes and beans as main ingredients.
Trentino- Alto Adige was once known for its simple cuisine. Long after the arrival of certain influences, variations found its way through its specialties. Ingredients which are typical in the region are fresh water fish, lard, Olive oil and tomatoes.
Lombardy is a region making use of rice as a popular ingredient. Regional dishes also make use of cheese, cream, butter, ravioli, pumpkin and meat (turkey and chicken).
Piedmont and its dishes are characterized by its seasonal produce which includes truffles, rice and cheese. The region is likewise known for its wines and region-style prosciutto.
Tuscany is one region known for its cuisine’s simplicity. Ingredients such as mushrooms, cheese, legumes and truffles are popularly used in its dishes. It is also known for its’ high-quality beef.
Campania is a region whose flavors are identified by its natural produce. Its rich soil paves way for good vegetation offering ingredients such as fruits (lemons and oranges) and vegetables (potatoes and artichokes). Fresh seafood is another known ingredient derived from the regions’ clean waters.
Sicily and its dishes are said to be influenced greatly by the Greeks. Its cuisine makes use of fruits (sweet melons and apricots), spices and herbs such saffron, nutmeg, cinnamon and black pepper. Seafood is said to be a known element of the Sicilian cuisine with swordfish, sea bass and tuna as valuable ingredients.
Italy is indeed a country rich in flavor and taste. It can be said that Italian cuisine is nothing but a compilation of cultures infused with nature’s finest as proven by its wealthy harvests and celebrated dishes.
Authentic Italian Recipes
Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
Image & Recipe credit: Epicurious
Ingredients
* 1 teaspoon fennel seeds
* 1 pound pork tenderloin
* 2 medium fennel bulbs, trimmed, reserving fronds
* 2 tablespoons extra-virgin olive oil
* 3 garlic cloves, smashed
* 1/4 cup dry white wine
* 1/2 cup reduced-sodium chicken broth
* 2 tablespoons unsalted butter, cut into pieces
* 1/2 teaspoon fresh lemon juice, or to taste
Preparation
Preheat oven to 350°F with rack in middle.
Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.
Note: For measurement conversions visit this page.
Almond, Chocolate, and Pistachio Spumoni
Image & Recipe credit: Epicurious
Ingredients
* 6 cups whole milk
* 8 large egg yolks
* 1 1/4 cups sugar
* 1/2 cup cornstarch
* 1 teaspoon pure vanilla extract, divided
* 1/2 teaspoon pure almond extract
* 2 drops green food coloring
* 1/2 cup unsweetened cocoa powder (not Dutch-process)
* 2/3 cup whole blanched almonds, toasted and coarsely chopped
* 1/2 cup unsalted shelled pistachios, toasted and coarsely chopped
* Equipment: an ice cream maker
Preparation
Bring milk to a simmer in a 4-quart heavy saucepan over medium heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes. Immediately strain through a fine-mesh sieve into a clean bowl. Divide custard among 3 bowls. To make almond base, whisk 1/2 teaspoon vanilla into 1 bowl; for pistachio base, whisk almond extract and food coloring into another bowl; for chocolate base, whisk cocoa and remaining 1/2 teaspoon vanilla into third bowl.
Cool to room temperature, stirring occasionally. Chill custards, surfaces covered with parchment paper (to prevent a skin from forming), until cold, at least 6 hours.
Freeze each custard in ice cream maker, 1 batch at a time (white, then green, then brown). Fold almonds into vanilla custard, then fold pistachios into green custard. Transfer to a shallow 2-quart container or 3 smaller containers and put in freezer to firm up, about 4 hours.
Note: For measurement conversions visit this page.
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[...] cuisine. On the other hand, we also have the Mediterranean cuisine which includes Greek, Turkish, Italian, Sicilian, Portuguese and Spanish [...]