Jasper Ani SJB Kalentong

2nd Year HRS Mr. Leonito Dela Cruz

International Cuisine

Italy
Italy, officially the Italian Republic, is a country consisting of a peninsula
delimited by the Alps and several islands surrounding it. Italy is located
in Southern Europe, and is also considered part of Western Europe. A
unitary parliamentary republic with Rome as its capital, the country
covers a total area of 301,340 km2 and shares land borders with France,
Switzerland, Austria, Slovenia, and the enclaved microstates of Vatican
City and San Marino. Italy has a territorial enclave in Switzerland and a
maritime exclave in Tunisian waters. With around 60 million inhabitants,
Italy is the third-most populous member state of the European Union.
History
Thousands of Paleolithic-era artifacts have been recovered from Monte Poggiolo and dated to around 850,000
years before the present, making them the oldest evidence of first hominins habitation in the peninsula.
Excavations throughout Italy revealed a Neanderthal presence dating back to the Palaeolithic period some
200,000 years ago, while modern Humans appeared about 40,000 years ago at Riparo Mochi. The Ancient
peoples of pre-Roman Italy – such as the Umbrians, the Latins, Volsci, Oscans, Samnites, Sabines, the Celts, the
Ligures, the Veneti, the Iapygians and many others – were Indo-European peoples, most of them specifically of
the Italic group. The first foreign colonizers were the Phoenicians, who initially established colonies and founded
various emporiums on the coasts of Sicily and Sardinia. After the eighth century BC, colonizers from Greece settled
on the coasts of southern Italy giving life to Magna Graecia and those of Sicily. Italian city-states such as Milan,
Florence and Venice played a crucial innovative role in financial development, devising the main instruments and
practices of banking and the emergence of new forms of social and economic organization. Venice and Genoa
were Europe's main gateway to trade with the East, and a producer of fine glass, while Florence was a capital of
silk, wool, banks and jewelry. Italy was the birthplace and heart of the Renaissance during the 1400s and 1500s.
The Italian Renaissance marked the transition from the medieval period to the modern age as Europe recovered,
economically and culturally, from the crises of the Late Middle Ages and entered the Early Modern Period.
Topography
The Alpine mountain area in the north along the French and Swiss borders
includes three famous lakes—Como, Maggiore, and Garda—and gives rise
to six small rivers that flow southward into the Po. Italy's highest peaks
are found in the northwest in the Savoy Alps, the Pennines, and the
Graian chain. They include Mont Blanc (4,807 m/15,771 ft), on the French
border; Monte Rosa (Dufourspitze, 4,634 m/15,203 ft) and the
Matterhorn (Monte Cervino, 4,478 m/14,692 ft), on the Swiss border;
and Gran Paradiso (4,061 m/13,323 ft). Marmolada (3,342 m/10,965 ft),
in northeast Italy, is the highest peak in the Dolomites.
At the foot of the Alps, the Po River, the only large river in Italy, flows
from west to east, draining plains covering about 17% of Italy's total area
and forming the agricultural and industrial heartland. The Apennines, the
rugged backbone of peninsular Italy, rise to form the southern border of
the Po Plain. Numerous streams and a few small rivers, including the Arno
and the Tiber (Tevere), flow from the Apennines to the west coast. The
highest peak on the peninsula is Corvo Grande (2,912 m/9,554 ft).
Vesuvius is the only active volcano on the European mainland.
Country/Regions

Veneto Tuscany Lazio

Campania
Cuisines & Cooking Method

Italian Cuisine
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking
techniques developed across the Italian Peninsula since antiquity, and later spread around the world
together with waves of Italian diaspora.

Pizza served in a restaurant in

Some typical Italian gastronomic A pasta specialty store Bologna. Pizza is one of the world's
products in a window display in Ventimiglia. most popular foods and a common
in Imola. fast food item.

Significant changes occurred with the colonization of the Americas and the introduction of potatoes,
tomatoes, capsicums, maize and sugar beet - the latter introduced in quantity in the 18th century.
Italian cuisine is known for its regional diversity, especially between the north and the south of the
Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the
world. It influenced several cuisines around the world, chiefly that of the United States.
Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main
ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate
preparation. Ingredients and dishes vary by region. Many dishes that were once regional have
proliferated with variations throughout the country.
Venetian Cuisine
Venice and many surrounding parts of Veneto are known for risotto, a dish
whose ingredients can highly vary upon different areas. Fish and seafood are
added in regions closer to the coast while pumpkin, asparagus, radicchio,
and frog legs appear farther away from the Adriatic Sea.
Made from finely ground maize meal, polenta is a traditional, rural food
typical of Veneto and most of Northern Italy. It may be included in stirred
dishes and baked dishes. Polenta can be served with various cheese, stockfish,
or meat dishes. Some polenta dishes include porcini, rapini, or other
vegetables or meats, such as small song-birds in the case of the Venetian and
Lombard dish polenta e osei, or sausages. In some areas of Veneto it can be
also made of a particular variety of cornmeal, named biancoperla, so that Polenta served with sopressa and
mushrooms, a traditional peasant
the color of polenta is white and not yellow (the so-called polenta bianca).
food of Veneto
Beans, peas, and other legumes are seen in these areas with pasta e fagioli
and risi e bisi. Venice features heavy dishes using exotic spices and sauces.
Ingredients such as stockfish or simple marinated anchovies are found here as well.
Less fish and more meat is eaten away from the coast. Other typical products are sausages such as Soppressa
Vicentina, garlic salami, Piave cheese, and Asiago cheese. High quality vegetables are prized, such as red
radicchio from Treviso and white asparagus from Bassano del Grappa. Perhaps the most popular dish of
Venice is fegato alla veneziana, thinly-sliced veal liver sauteed with onions.
Squid and cuttlefish are common ingredients, as is squid ink, called nero di seppia. Regional desserts include
tiramisu, baicoli (biscuits made with butter and vanilla), and nougat. The most celebrated Venetian wines
include Bardolino, Prosecco, Soave, Amarone, and Valpolicella DOC wines.
Tuscan Cuisine
Simplicity is central in Tuscany. Legumes, bread, cheese, vegetables,
mushrooms, and fresh fruit are used. A good example of typical
Tuscan food is ribollita, a notable soup whose name literally means
"reboiled". Like most Tuscan cuisine, the soup has peasant origins.
Ribollita was originally made by reheating (reboiling) the leftover
minestrone or vegetable soup from the previous day. There are many
variations but the main ingredients always include leftover bread,
cannellini beans, and inexpensive vegetables such as carrot, cabbage, Finocchiona, a classic southern Tuscan
Salami
beans, silverbeet, cavolo nero, onion, and olive oil. A regional
Tuscan pasta known as pici resembles thick, grainy-surfaced
spaghetti, and is often rolled by hand. White truffles from San
Miniato appear in October and November. High-quality beef, used
for the traditional Florentine steak, come from the Chianina cattle
breed of the Chiana Valley and the Maremmana from Maremma.
Pork is also produced. The region is well-known also for its rich
game, especially wild boar, hare, fallow deer, roe deer, and
pheasant that often are used to prepare pappardelle dishes.
Regional desserts include panforte, ricciarelli (biscuits made using an Bistecca alla fiorentina
almond base with sugar, honey, and egg white), necci and cavallucci
(cookies made with almonds, candied fruits, coriander, flour, and honey). Well-known regional wines
include Brunello di Montalcino, Carmignano, Chianti, Morellino di Scansano, Parrina, Sassicaia, and
Vernaccia di San Gimignano.

Roman Cuisine (Lazio)

Roman cuisine comes from the Italian city of Rome. It features
fresh, seasonal and simply-prepared ingredients from Roman
Campagna. These include peas, globe artichokes and fava beans,
shellfish, milk-fed lamb and goat, and cheeses such as Pecorino
Romano and ricotta. Olive oil is used mostly to dress raw
vegetables, while strutto (pork lard) and fat from prosciutto are
preferred for frying. The most popular sweets in Rome are small
individual pastries called pasticcini, gelato (ice cream) and handmade
chocolates and candies. Special dishes are often reserved for different
days of the week; for example, gnocchi is eaten on Thursdays,
baccalà (salted cod) on Fridays, and trippa on Saturdays.
Spaghetti alla carbonara
Pasta dishes based on the use of guanciale (unsmoked bacon
prepared with pig's jowl or cheeks) are often found in Lazio, such as
pasta alla carbonara and pasta all'amatriciana. Another pasta dish of
the region is arrabbiata, with spicy tomato sauce. The regional
cuisine widely use offal, resulting in dishes like the entrail-
based rigatoni with pajata sauce and coda alla vaccinara.
Iconic of Lazio is cheese made from ewes' milk (Pecorino Romano),
porchetta (savory, fatty, and moist boneless pork roast)
and Frascati white wine. The influence of the ancient Jewish
community can be noticed in the Roman cuisine's traditional carciofi
alla giudia. There are also many other dishes in Roman cuisine, Carciofo alla giudía
including several desserts and sweets, many of which are made with
ricotta cheese. Typical of Rome is the grattachecca.
Neapolitan Cuisine (Campania)
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was
enriched over the centuries by the influence of the different cultures that controlled Naples and
its kingdoms, such as that of Aragon and France.

Traditional Neapolitan pizza

Mozzarella di bufala is a dairy product traditionally made from buffalo milk in southern Italy

Campania extensively produces tomatoes, peppers, spring onions, potatoes, artichokes, fennel, lemons,
and oranges which all take on the flavor of volcanic soil. The Gulf of Naples offers fish and seafood.
Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the
regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams, and
shellfish.
Spaghetti alla puttanesca is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers,
and garlic. The region is well-known also for its mozzarella production (especially from the milk
of water buffalo) that's used in a variety of dishes, including parmigiana (shallow fried eggplant slices
layered with cheese and tomato sauce, then baked). Desserts include struffoli (deep fried balls of
dough), ricotta-based pastiera and sfogliatelle, and rum-dipped babà.
Originating in Neapolitan cuisine, pizza has become popular in many different parts of the world.
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese
(usually mozzarella), and various toppings depending on the culture. Since the original pizza, several
other types of pizzas have evolved.
Since Naples was the capital of the Kingdom of Two Sicilies, its cuisine took much from the culinary
traditions of all the Campania region, reaching a balance between dishes based on rural ingredients
(pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is
influenced by the local aristocratic cuisine, like timballo and Sartù di riso, pasta or rice dishes with very
elaborate preparation, while the dishes coming from the popular traditions contain inexpensive but
nutritionally healthy ingredients, like pasta with beans and other pasta dishes with vegetables.
Famous regional wines are Aglianico (Taurasi), Fiano, Falanghina, and Greco di Tufo.
 Recipes

Ragu Alla Bolognese (National Dish Of Italy)

Ingredients

• ground beef and ground pork ¾ pound each

• 2 tablespoons olive oil
• 3 ounces pancetta, cut into 1/8-inch pieces
• 3 cloves garlic, finely grated
• 2 large stalks celery, cut into 1/8-inch pieces
• 1 large carrot, cut into 1/8-inch pieces
• 1 medium yellow onion, cut into 1/8-inch pieces
• 1 bay leaf
• 1/8 teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper
• One 6-ounce can tomato paste
• 1 2/3 cups dry white wine
• 2 cups homemade chicken stock or water
• 2 cups milk
• 1 large Parmesan rind
• 1 pound fresh tagliatelle or pappardelle, or dry rigatoni
• Grated Parmesan, for serving
Directions
1. Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were
shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it.
Continue to pull the meat apart until thoroughly mixed and no clumps remain. Heat the oil in a
Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally,
until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the
pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
2. Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly
golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back
of a spoon and scraping up any browned bits from the pot, until the meat
is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a
slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the
remaining ground meat. Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf,
nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the
vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring
constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and
cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock,
milk and browned meat.
3. Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally,
until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours.
There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small
bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting
might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or
water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time
to develop the flavors. Discard the bay leaf and Parmesan rind. Use the back of a
 spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and
keep warm.
4. Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook
about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package
directions. Reserve 1 cup of the pasta cooking liquid, then drain the pasta
and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook,
tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding
pasta cooking liquid if necessary, about 2 minutes.
5. Transfer the pasta to a platter and top with grated Parmesan.

Bigoli In Salsa (Famous Dish In Venice)

Ingredients
• 8 oz. salt-packed anchovies (about 32 fish)
• 1 1⁄2 cups tocai friulano or other dry Friuli
white wine
• 1⁄
2 cup extra-virgin olive oil

• 1 large yellow onion, peeled, halved, and

thinly sliced
• 12 oz. whole wheat spaghetti
• Salt

Instructions

1. Soak anchovies in ½ cup of the white wine and 2 cups water in a large bowl for 30
minutes. Gently pull anchovies apart into lengthwise halves from the head end and remove
and discard spines and all tiny bones. Wash anchovies in the soaking liquid, discard the
soaking liquid, set aside 6 halves for garnish, then cut remaining halves into small pieces
and set aside.

2. Heat oil in a large skillet over medium heat. Stir in onions and anchovies, breaking up
anchovies with the back of a wooden spoon, until onions are very soft and anchovies have
"melted," about 10 minutes. Add remaining 1 cup wine and stir, scraping up any brown bits
stuck to bottom of skillet. Reduce heat to low, cover, and cook for about 30 minutes,
stirring occasionally.

3. Meanwhile, cook spaghetti in a large pot of lightly salted (the anchovies are very salty)
boiling water over high heat until pasta is just tender, about 8 minutes. Drain, add pasta to
sauce, mix well, and serve garnished with reserved anchovies and parsley, if you like.
 Bistecca Alla Fiorentina (Famous Dish In Florence)

Ingredients

• 2 teaspoons of onion powder

• 2 teaspoons of garlic powder
• 1 tablespoon of sea salt
• 1 teaspoon of pepper
• 2 tablespoons of olive oil
• 2 ½ to 3- pound porterhouse steak
• 2 sprigs each of fresh rosemary sage and thyme wrapped with butchers twine at the root
end.
• 3 tablespoons of melted unsalted butter

Instructions

1. In a small bowl mix together the onion powder, garlic powder, salt, and pepper and set
aside.
2. Brush the olive oil all over the porterhouse steak, then season generously with the spice
blend you just made.
3. Place the steak on a hot grill 450° to 550°) or griddle pan and cook for 4 to 6 minutes per
side for a rare internal temperature. Add 2 to 3 minutes of cooking time per side for medium -rare
internal temperature.
4. Once you flip the steak for the first time begin to baste it by dipping the herbs in the
melted butter and brushing the steak with them.
5. Once the steak is done cooking let it rest for 3 to 4 minutes before carving the strip and
filet mignon away from the bone and slicing them.
6. Serve warm.
 Rigatoni Carbonara (Famous Dish In Rome)

Ingredients
• ¼ pound guanciale (salt-cured pork jowl) or pancetta, cut into ⅓-inch cubes
• 7 large egg yolks
• 1 large egg
• 1 pound rigatoni
• Kosher salt
• ½ cup finely grated Pecorino or Parmesan, plus more for garnish
• 2 teaspoons freshly ground black pepper (or ¾ teaspoon freshly ground green peppercorns plus
¾ teaspoon freshly ground pink peppercorns plus ½ teaspoon freshly ground white
peppercorns), plus more

Preparation
1. Cook guanciale in a large skillet over medium-low heat, stirring frequently, until fat renders but
guanciale is not browned, about 5 minutes. Pour into a fine-mesh sieve set over a small bowl;
reserve drippings. Transfer guanciale to a large bowl and let cool slightly. Add egg yolks and egg
to bowl; whisk to blend.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al
dente. Drain, reserving ½ cup pasta cooking liquid.
3. Immediately add rigatoni, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings to egg
mixture; toss to coat. Working in 3 batches, gradually add ½ cup Pecorino, stirring and tossing
to melt between batches. Add 2 tsp. black pepper; toss until sauce thickens, adding more pasta
water by tablespoonfuls if needed. Season with salt and pepper.
4. Divide among bowls. Garnish with Pecorino.
 Parmigiana Di Melanzane (Famous Dish In Naples)

Ingredients
• 2 medium eggplants
• 1 Tbsp salt
• olive oil (for frying)
• 3 c tomato sauce (see below)
• 8 oz mozzarella cheese, shredded
• 1/4 c Parmesan cheese, fresh grated
Instructions
1. Slice the eggplants ¼ - ½ inch thick. Sprinkle the slices with the salt and let stand in a colander
for 1 hour to drain some liquid.
2. When you are ready to cook the eggplant, heat about ½ inch of olive oil in a skillet over
medium high heat.
3. Pat the eggplant slices dry to remove any excess moisture. Add the slices, a few at a time, to the
hot oil. Fry on both sides until lightly golden
4. Remove the slices from the oil and drain on paper towels. Continue until all the slices have
been fried, reducing the heat (and adding oil) as necessary.
5. Preheat your oven to 400F.
6. In an 8x8 baking dish, start with a layer of sauce, then layer some eggplant slices, followed by a
sprinkling of mozzarella cheese. Continue the layers until all the ingredients have been used or
the dish is full, ending with sauce.
7. Sprinkle the Parmesan cheese over top.
8. Bake the dish at 400F for 25-30 minutes, until nice and bubbly
9. Remove the eggplant Parmesan from the oven and let the dish rest for 10 - 15 minutes for the
juices to absorb before serving.