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• Italian food

The roots of Italian food are imbedded in the culinary heritages of the Romans, Greeks and Etruscans. Contributions from other Mediterranean countries and food imports from further afield helped to influence and conjure the rich, vast and varied gastronomy that we contemporarily attribute to Italy. Food has always been and shall ever remain a huge passion for the Italians whom, not only believing that food is the essence of life, insist that one should live to eat and not eat to live!

• The ancient Romans are responsible for providing western civilisations with a refined culinary diversity and for advancing methods in food storage and preparation. Through the Empire’s expansion and a flourishing trade industry, the Romans were also responsible for introducing exotic fruits, poultry, vegetables, grains and spices that in time became the norm in typical Italian cuisine. New and improved dishes were created, which were influenced by cooking methods from conquered countries.



• The eventual collapse of the Roman Empire saw Italy splintered into many independent states with each one adopting its own identity based on resources and traditions. By the Middle Ages, an influx of foreigners introduced many new foods that would contribute to the Italian cuisine. The Arabs, for example, occupied southern Italy in the 9th century and are, in fact, credited with the introduction of pasta to Italy!



• Historically, it seems that Italy was the country where food cultures met to combine and progress. Furthermore, all this knowledge became noted and it is of little surprise to learn that the Italians were the first to compile cookery books. Italy’s climate ensured that imported goods would thrive and provided the populace with a diverse and enriched diet.



• Tomatoes, for example, were seen as pretty adornments for the home before the Italians realised their culinary potential. However, it wasn’t until the 19th century that pasta and tomatoes were brought together to form many adaptable and tasty dishes. It’s hard to believe that, prior to the invention of tomato sauces, pasta was eaten dry as a finger food.



• Although every different region in Italy produces its own local specialities, they all produce the common goods that make up the staple Italian diet with distinctive pastas, cheeses, olive oils, salamis and wines available throughout the country. Furthermore, foods, oils and wines have to adhere to strict quality control procedures and are awarded certificates of authenticity based on their qualities, properties and regions of origin.



• Traditional Italian mealtimes can often be elaborate repasts with multiple courses designed to increase the amount of time spent at the table with friends and family. A large meal could consist of the following:

Aperitivi	(Aperitif ­ a small drink to help build an appetite)
Pane	Fish (Good Friday)
Antipasto	(Starter)
Primi	(Main/First Course)
Secondi	(Second Course)
Formaggio	(Cheese Course)
Fratta	(Fresh Fruit course often served with nuts)
Dolci	(Dessert Course)
Digestivi	(Liqueurs - to aid with digestion!)

• The Italian way of cooking is not standardised, with off-the-cuff recipes handed down and modified through the generations mainly by word of mouth. Furthermore, traditional regional Italian cooking is mainly based on taste and instinct rather than on a strict adherence to formulated recipes.