Midterm Flashcards
Esselunga
1957 became first italian supermarket, why it came late in italy, how did it arrive in italy
Alimentari
(grocery shops): small family owned shops
Friendly, special treatment, location, small business, but less choice, high price
deli shop (salumeria, gastronomia)
Italian deli: cheese, cold cuts, ready to eat meats
Good quality, recommendations, friendly, special treatment, taste before you buy, location, small business, but high prices and long wait time
Macelleria
(butcher shops): small shops selling fresh and cured meat
Friendly, ideas, advice, rare meat, small business, but high price and fidelity
Pescheria
small shops selling fresh fish and ready to eat
Quality, recommendations, friendly, taste before you buy, small business, but high prices and fidelity
Panetterie
small shops selling bread, sweets, pizzas, etc
Friendly, fresh, quality, support, small business, but timing
Caseificio
small shops selling fresh cheeses and handmade mozzarella
Quality, friendly, loyal, taste before you buy, location, small business, but high prices, timing, and line
Mercato
(street market): stands selling fruits and vegetables, fresh fruit, meat, deli stalls with cheese and cured meats, legumes, flowers, bread
Best quality ever, friendly, small business, loyal, taste before you buy, but too friendly, cash payment preferred, loud, long lines, no cars
Supermercato
big stores selling everything
Variety, availability, low prices, parking but packaging.garbage, low quality, induce to buy useless things, huge companies
Via Fauche street market
saw lots of fresh fruits/vegetables: eggplant, asparagus, artichoke, oranges, cabbage, apples, kiwi, etc
Slow food
Slow food: born in Piedmont, promote the right to pleasure and to slow and clean food, watch video: good, clean, fair, international network
Types of pizza
Napoletana (bigger and thicker), romana (very thin), vs normale (normal)
Origin of Pizza
gained popularity around the 19th century but became popular when immigrants first came to the united states, gave pride to pizza. Pizza effect!
Capital of street food
Palermo is the capital of street food, dominated spanish french arabic
Most famous street foods: chestnuts, arancino, cannoli, panzerotti
What did we cook in our Eataly sessions?
Pizzoccheri valtellinesi: first cooking class, Pansotti: second class
Gangmaster system
Caporalato: gangmaster: workers being illegally employed in the agricultural section with low wages, watch the video: solution was to make a no cap organization, if a product has no cap on it that means there was no gang mastering
Ricettari
Ricettari were fascist recipe books and why they were so powerful, rice was considered autarkic, and pasta was considered not worth it, fascist reading: eat pasta weak, rice you are strong
Italian agricultural problems
prices, high costs, supply chain, climate change, lack of incentives
GMO
genetically modified organism, not allowed in italy, are considered dangerous, but animals eat food imported from the states where GMOs are allowed
Origin of cheese
Cheese: cheese was accidentally created over 7000 years ago when milk was stored and transported in containers made from the stomachs of ruminants, where the natural presence of rennet promoted curdling
Raw VS thermized VS pasteurized milk
Raw milk (no heat), thermized milk (up to 63C for 10 min), pasteurized milk (safest, 72C for 15 seconds, kills all bacteria)
soft VS semi-hard VS hard cheese
Soft cheeses ( mozzarella, stracchino, spreadable), semi-hard (Asiago, Fontina, Bra), hard (grana padano, parmigiano reggiano, pecorino)
How is mozzarella made?
How mozzarella is made, boil milk, reach 63C, make mozzarella cheese, vachini vs buffalo, cows vs buffalo
Parmigiano Reggiano VS Grana Padano
Parmigiano Reggiano (DOP, everything in emilia romagna, more expensive) vs Grana Padano (IGP, made in North, milk comes from closer regions, and can be processed outside the region)
Blue-veined cheese
gorgonzola, very close by, legend says that Gorgonzola was created because someone forgot it and it grew mold, now they add mold with syringe, everything is controlled
DOP
(Denominazione di Origine Protetta): Protected designation of origin, ensures product is made in a specific region using traditional methods
IGP
(Indicazione Geografica Protetta): protected geographical indication, guarantees a product is linked to a specific region and that at least one of its stages of production, processing, or preparation occurs in that region, always comes from Italy
Presidi slow food
initiatives created by the slow food organization to protect and promote small-scale, traditional food products that are at risk of disappearing slow food is the best
Casu Marzu
Casu Marzu: cheese filled with larvae, dangerous because of the larvae, forbidden, dangerous because you eat live larvae, only in Sardinia because of the unicity of the territory
Italian sounding
Italian sounding: characterized by use of lexical expressions that evoke italian identity or by specific product presentation that leads customers to believe it is made in italy, when in reality it is not (example: belgioioso)
Is pasta Italian?
Yes! linked to the roman empire, used to cultivate wheat, made during old roman empire, Apicius was first roman chef, wrote the first cook book, lagane is ancestor of lasagna
Chinese noodles, forget about dumpling history, but remember the chinese noodle follows a different path, italian was following the lagane way and chinese were following the noodles path
When did pasta become popular?
Pasta became popular when the factories finally started to make it
Pasta is made with durum wheat semolina, because it is rich in gluten
Egg pasta VS dry pasta
egg and 00 flour in egg pasta, and semolina with water for dry pasta
Trafilatura
drawing
Essiccazione
drying
Pasta shapes
Spaghetti, penne, rigatoni
How do you decide which pasta is best?
Recognize pasta based on color, timing, bronzo (drying), furosina (dried quickly)
Most famous Italian dishes
tagliatelle al ragù, spaghetti alla carbonara, vongole (clams), cacio e pepe, pesto
Trattoria
originates from trattare, meaning to prepare or cook, and trattore, referring to the host welcoming guests. Trattorias are characterized by their simplicity and authenticity, reflected in both the locally sourced food and the unpretentious, timeless settings. They are popular restaurants, offering traditional cuisine and affordable prices
Osteria
comes from oste, linked to hospitality. Historically, it was an inn offering simple food like cheese or cold cuts with wine, with meals being secondary. Over time, osterias evolved into establishments similar to trattorias. A turning point came in the 1990s with the slow foods osterie d’italia guide, elevating their status. Today, while trattorias remain affordable and popular, modern osterias cater to a higher-end clientele. Used to be a wine bar
Locanda
Refers to a small, informal establishment offering both lodging and food, often with a rustic or traditional atmosphere. Historically, locandas were places where travelers could rest and find a meal during their journey. No longer have these as they used to be.
Agriturismo
rural farm offering accommodations and meals made from local products, providing an authentic countryside experience with activities like tastings or farm work
Restaurant guide in Italy
Michelin guide, le guide de l’espresso, gambero rosso
Artusi VS Marchesi
Artusi is the father of Italian cuisine while Marchesi is the father of modern Italian cuisine
Modern italian cuisine was made in competition with the french cuisine
