World`s cuisine-Italian cuisine

Italian cuisine

Today, Italy is primarily known as the land of pasta and pizza, but is it true?
History of Italian cuisine began in the 4th century BC.
 Italian cuisine in itself has heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine and Jewish
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.

Italian cuisine is characterized by simplicity, with many dishes having only four to eight ingredients. Italian cooks rely heavily on the quality of the ingredients, not the good preparation. Ingredients and dishes vary on the type of region. Many dishes that were once regional, however, have proliferated with variations across the country.
Cheese and wine are a big part of the cuisine, with many variations and laws. Coffee, specifically espresso, has become important in Italian cuisine.
The Italian cuisine is rich with fresh vegetables and spices, and falls in Mediterranean cuisine.
Many believe that pasta comes from Italy, but it's a mistake because the pasta in Italy came from distant China and that has established itself as proved very tasty and easy to prepare Italians have produced many kinds of pasta (today when someone metion spaghetti first thought Italy ) but there are many kinds of pasta, of which I will list just a few: penne, tortellini, Cannelloni, Spaghetti, Farfalla, various types of noodles and other things.

Of course, Italy is the country where most of the prepared pasta and risotto that its flavors and aromas enchants all who try them.
with pasta or rice arose not forget to mention pizza.
Name of pizza appeared in the 16th century in Italy, more precisely in its very south, the well-known Naples. Pizza dough was actually the bakery checking whether the oven warm enough. How are still so fried dough would not roll, sold by the poor on the streets. Therefore, the pizza in history and was known as the food of the poor. On a piece of dough housewives they put what they have of food, usually a few spices and some vegetables. Only in the mid 17th century pizza

began to resemble today's derivative, and written records from the mid-19th century speak of tomato sauce, cheese, fish and olives. But tomatoes are, the thing that pizza identified at that time were a common accessory in the squalid little kitchen. Thanks to the mild Mediterranean climate are excellently managed and there were abundant.
After that, the pizza was very quickly came to life as a real specialty and become part of tourism Naples. Until the early 17th Century was sold in open stands. The tradition continued in recent times - pizza almost everywhere can buy and eat wrapped in paper. One of the most popular pizza, margherita, was created in 1989. in honor of Queen Margaret of Savoy. It was prepared by the Neapolitan chef Raffaele Esposito. At the pizza is put tomatoes, mozzarella and basil leaves, which actually got colors of the Italian flag.
Italy is famous for its cheeses and one of the world's najposznatijih and parmesan.

Structure of meals

Breakfast

A typical Italian breakfast, consisting of cappuccino and brioche / croissant.
The first Italian meal is breakfast, or Colazione. Traditional Italian breakfast in the continental style, similar to those in France, Greece, Portugal and Spain. The traditional breakfast in Italy is simply Caffè e latte (hot coffee with milk) or coffee with bread or rolls, butter and jam known as prima Colazione or just Colazione.
Fette biscottate (cookie like hard bread often eaten with butter and jam) and biscotti (cookies) are commonly eaten. Children drink hot chocolate, milk, plain or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), and is composed of cappuccino e cornetto (frothed hot milk with coffee and cakes) or espresso and pastry.
Other products such as breakfast cereals, fruit compote (Macedonia), muesli and yogurt are becoming increasingly common, as part of a meal. It is very common for some Italians, mainly from Central and Southern regions, have a quick breakfast snack during the morning (typically a panino, or bread). In Sicily, occasionally with the holidays and Sundays, people eat ice-cold Granita with brioches, or pastries.

Lunch

Pranzo, or lunch traditionally used heartiest and most important Italian meal, although shorter work breaks significantly changing this lifestyle, especially in major urban areas in the north. Lunch is taken in Italy 12:00 to 14:00 (usually, people from the southern Italian regions start lunch slightly later, between 13:15 and even 14:30). Traditional formal Italian lunches are time-consuming work, which typically includes an appetizer, appetizer, entree or appetizer.
It usually consists of salami, cheese, bruschetta or small sandwiches, olives and sauce dips. This is usually followed by the first course, such as various types of pasta, soup, ravioli, or risotto. Main Course (Secondo, literally "second rate") is usually meat or fish, with floral decoration. Meal is rounded dessert or fresh fruit. Most families still usually tend to have a traditional lunch on Sundays. Mid-afternoon snack
Most Italians, especially children, has what is called a mid-afternoon snack or in Italian Merenda just after school, around 3:00 p.m. to 5:00 p.m.. This can be anything from fruit, yogurt, ice cream, nuts, brioches, cakes and pastries, cakes, raisins or mousses.

Dinner

Italian dinner structure is very similar to that of lunch, but Italians tend to have lighter meals at dinner time. It usually consists of perhaps a salad, soup, risotto or leftovers from lunch time. Dinner is called cena (cf. Latin coena) in Italian, and is usually consumed later than in northern Europe, but earlier than in Spain and other Mediterranean countries, usually starting from 7:30 p.m. to 9:00 p.m..