Italian Food
It is no secret that everyone, not just Italians, love Italian food. When you think about Italian food, and all the wonderful textures, flavors, scents, and history that go along with it, it is easy to quickly become infatuated.
Italian food can trace its roots back as far as about the 4th century B.C. And while the cuisine has changed somewhat over the course of time, many original traditions continue to remain today. Flavors from all over the country spread as travel became easier and more popular. This led to new types of foods being introduced and customs shared.
When you think about today's Italian food, popular meals like lasagna, spaghetti, pizza, calzones, and canolis come to mind. Some of these dishes have evolved since leaving the country of Italy and common versions are now considered to be "Italian-American" cuisine.
From the very beginning, Italian food has been comprised of a variety of fresh fruits and vegetables, cheeses, wine, and coffees. Fresh breads and pastries are also consumed on a regular basis. There are several courses, no less than three to four that make up a typical Italian meal. Meals are meant to be shared and can often take hours to consume, especially on holidays or special occasions. The typical design of a large meal is made up of the following: an "aperitif" drink before the meal, usually a form of vermouth, such as campari, or spritz; "antipasto" which is an appetizer course and can consist of either hot or cold snack foods like vegetables, meats, cheese, and olives; the first course, known as "primo", which is a hot dish such as soup, pasta, or polenta; the second course, also known as "secondo", which consists of meat, seafood, eggs, or fish; "contorno", or a side dish such as salad or vegetables; a first dessert course of cheese and fruit; "dolce", a larger dessert course, of cakes or cookies; coffee or espresso; and finally, a "digestivo" after dinner drink such as sambuca or grappa.
Different regions in Italy have very distinct flavors and cooking methods. While the regions do vary, most Italian food is made of the same main ingredients and accompaniments. Tomatoes, peppers, garlic, cheese, and wine are found in all areas of Italy but are used in different ways for various regional dishes. It is important to remember when learning about and eating Italian food that this food genre is an art. Meals are meant to be fully experienced, not just eaten.
