Midterm Exam Review Flashcards
Colazion
Breakfast
What is the typical breakfast
eaten typically either at home or bars and is normally coffee with something sweet like a croissant
Prazo
Lunch
what is the typical Italian lunch
It is typically the most important meal of the day. It is normally very quick and light and is eaten around 1pm
Merenda
Afternoon Snack
Cena
Dinner
What is the typical Italian Dinner?
The actual most important meal of the day and is normally eaten around 8pm
Structure of the Meal
Antipasto, Primo Piatto, Secondo Piatto, Contorno, Dolce/dessert, Digestivo
Trattoria
Simple type of restaurant. It is Semi-informal, family run, lower priced, less pretentious
Osteria
Wine with simple food and accommodation for travelers. Simple in the atmosphere and traditional dishes.
Enoteca
High quality wine by the glass, salami, restaurant, wine shop
Pizzeria
Pizza and other dishes, simple and cheap, wooden oven, more at dinner than lunch
Bar
a cafe that serves- coffee, wine and spirits, soft drinks, pastry and sandwiches, gelato, light lunch
Paticceria
Pastry, sandwiches, coffee, sweets
Gelateria
Gelato, artigianale (homemade icecream), Granite (slush)
Roticceria
ready homemade food to take away or to be eaten there, (lasagne, meatballs, roasted potatoes, etc.)
Friggitoria
Deep fried food, meatballs, french fries, cacoli, supply, meatballs, stuffed zucchini flowers
Aperitivo
alcoholic beverage, finger food, informal, common in southern italy
Sunday Meal
Still maintain their character of a special meal, a legacy of a time of scarcity when, especially in the countryside and among low classes, families could afford to eat more abundantly only once a week
Piemonte
It has a very diverse and refined cuisine, centered around ingredients such as veal, wine(often used for cooking), butter, butter, and truffles(white)
Lombardia
the most distinctive features of Lombard cuisine are the use of stuffed pasted and above all rice which is utilized in soups
Veneto
characterized by a wide variety of dishes typical of a geographical area that encompasses the sea, lakes, plains, and mountains. Rice polenta, cured cod
Valle d’Aosta
heavily influenced by French traditions. Dishes are based on local ingredients such as cheeses, cured meats, mushrooms, potatoes, rye bread, game meat, and polenta. It is a region where pasta traditionally does not exist
Liguria
in traditional Ligurian cuisine, the aromas of Mediterranean herbs like basil and rosemary blend with the flavors of the sea and local vegetables, creating dishes that are tasty, light, and aromatic. Pesto came from this region as well as a production of olive oil.
Trentino-alto Adige
combines central European culinary traditions, such as Hungarian Tyrolean, as well as Slavic and German influences. smoked cured meats, game, polenta, and mushrooms are some of the most popular ingredients
Friuli Venezia Giulia
is a crossroads of languages and cultures that shape its cuisine. In particular, neighboring Slovenia influences the culinary traditions of this region. Fermented vegetables, cured cheeses and meats
Emilia Romagna
The culinary history is closely linked to its privileged geographical location and the variety of ingredients and products available, which has contributed to the creation of a unique and highly diversified cuisine. It is famous for its cured meats, as well as for the Parmigiano Reggiano DOP and other cheeses
Toscana
Typical features of the Tuscan cuisine include: olive oil, beef and pork, cured meats, and sheep’s milk cheeses
Lazio
based on rustic ingredients such as legumes and fresh vegetables (artichokes). Among the most famous dishes are: carbonara, gracia, and amatriciana
Umbria
Simpler recipes and products such as olive oil, cured meats, lentils, and turffels. The region, particularly the city of morica, is the birthplace of mercenaries, the art of processing and preserving pork
Marche
The march region offers a variety of simple dishes and products linked to both the sea and hilly areas
Abruzzo
The region is famous for its unique cured meats that differ from those found in the rest of Italy, Traditional cheeses include various types of pecorinos, ricotta
Molise
the cuisine is rustic, hardy, and rich, characterized by authentic flavors. It is a small region but it offers a wide variety of products from cured meats to cheese and pasta
Basata
it is primarily based on the use of pork and sheep meat, legumes, grains, and vegetables, with the addition of chili pepper and pepper-chino
Campania
very diverse cuisine, characterized by the simplicity of ingredients from the entire southern regions but also by the opulence of Neapolitan court cuisine- homeland of pizza
Calabria
a very simple cuisine based on vegetables, with the main characteristic being the extensive use of hot chili pepper
Puglia
A very simple, cuisine based on vegetables, bread, and pasta. A notable consumption of raw seafood
Sicilia
the island is famous for its gastronomic richness, rooted in a combination of Mediterranean, arab, and Norman influence, citrus, fruits, pistachios, almonds, swordfish, and tuna.
Sardegna
developed a unique culinary tradition with Mediterranean influences with originality: meat, fish, and intensely flavored cheeses. Pecorino sarda has become one of the most representative symbols.
North
The cuisine is characterized by a greater wealth of ingredients, as it is historically the richest area of Italy. a hallmark of this cuisine is the use of butter, cheese is primarily made from cow’s milk. There is a significant use of polenta (from corn) and rice. While pasta is not as important as in the south and traditionally is egg-based. In some northern regions, rye and buckwheat are widely used. Egg-based Pasta.
South
Southern Italy offers a wide variety of products and dishes, thanks to its geographical diversity and numerous foreign influences. Common characteristics include the extensive use of vegetables and legumes, limited use of peat, and pasta as the most important food, typically made with durum wheat flour and water. Sheep’s milk cheeses.
DOP
This certification covers agricultural products and foodstuffs. It guarantees that products are manufactured and processed within specific geographical areas, starting from the collection of raw materials to packaging. At each stage of production, a precise specification is followed, ensuring adherence to the traditional procedures for processing the product and maintaining unique characteristics
IGP
this certification covers agricultural products and foodstuffs that are closely linked to a specific geographical area at least one of the stages of production, processing, or preparation must occur within the designated area of the denomination
STG
They are among those products that are not necessarily linked to the territory but are characterized by following a typical traditional product disciplinary. They are therefore not always and compete geographically linked, but culturally, historically, and socially
DOCG
The highest quality classification for Italian wines, established in 1963. Strict regulations govern their production, including grape varieties, yield limits, and aging requirements. Each wine undergoes government-approved tasting and is sealed with a numbered government seal to prevent tampering
DOC
As of january 2024 , there are 341 Italian wines under this denomination. Each (blank) was its own production process. The use of the (blank) on the bottle of the neck is not necessary
IGT
These wines due to a deliberate commercial choice by their producers or due to their specific composition do not meet the requirements to be classified as DOC or DOCG wines. However, they are still good products, and in some cases excellent
Italian Cheeses
There are approximately 487 varieties of cheese in Italy which over 300 are recognized as having protected designation of origin, and they can classified in various ways.
Milk Type
Cow, sheep, goat, and buffalo
Soft-paste cheese
creamy cheese that has undergone no heating or pressing process, maintains a water content between 45% and 75%
Semi-hard
They contain a water content between 45-36% and are typically medium-aging
Hard-paste cheeses
They contain lower percentages of water between 35-30% and are characterized by long aging
Raw paste
where during the processing the curd undergoes no heating beyond the coagulation temperature (35-40 c). Robiola, gorgonzola, cresenza.
Semi-cooked
Where the heating of curd not exceed (48c). Asiago, fontina, bra, etc.
Cooked based
obtained by heating the curd beyond (48c), pargianno
Stretched curd cheeses
Characterized by curd stretching in hot water at (70-90c). Mozzarella, scamorza, caciocavallo, provolone.
Blue cheese
mold is deliberately added to the milk which will develop inside the cheese paste contributing to its maturation with specific enzymatic activities- Gorgonzola castellano, etc.
Formaggi a corsta lavata- washed rind cheeses
In this case, mold are removed through brushing in saltwater or other solutions. This promotes the growth of a particular type of bacteria that gives the rid its characteristic is a reddish color
Formaggi a crosta fiorita- bloomy rind cheeses
These cheeses have an externally white and soft layer of noble mold. The mold can be added to the milk before renneting or directly onto the ring during maturation
Fatty Cheeses
More than 45
Semi fat cheeses
35-42%
Light cheese
20-35%
Lean cheese
below 20%
Cheese making process
Milk selection, coagulation, cutting the curd, heating and cooking, draining and pressing, salting, pioneering
History of Pasta- Sicily
- Sicily was occupied by the Arabs in the 9th century and remained under Arab rule for 200 years
- Sicily was deeply influenced by Arab culture
- In the 12th century, al-Idris, a noble collaborator of the Norman kind Ruggero II, geographer, and traveler, described the first dry pasta factory in Italian history
- Al-Idrisi referred to this type of pasta as Suriya
History of Pasta- Middle Ages
- Medieval collective food imagery was wary of preserved foods, viewing them as “poor man’s food” and unsuitable for the wealthy
- Early Italian cookbooks from the 14th and 15th centuries
- In the middle ages, pasta began to be cooked by boiling it in water or other liquids
- Towards the end of the middle ages, pasta in Italy started to be seen as a distinct category rather than just an ingredient
The use of the fork
the introduction of pasta to italian cuisine influenced the adoption of forks. Commonly, spoons were used for soups, knives for cutting meat, and hands for bringing food to the mouth
History of Pasta- Naples
- Pasta in the 17th century: was not a central part of either the upper or lower class diet
- Pasta began a staple as it was extremely unexpensive
- They had machines that allowed for pasta to be made at a larger scale
- After the 17th century it became somewhat of a street food
Gragano
It originates in the Valle dei Mulini, a valley in the municipality of Gargano Naples where millers have been active for centuries. The first pasta factories were born in the 16th century.
North-Pasta all’Uovo
Egg pasta: typical of many regions in central northern Italy, with emilia romagna as its homeland.
Ingredients: made with whole eggs and tender whole wheat
Tagliatelle, ravioli, lasagna
South- Pasta di semola di Grano Duro
Durum wheat is typical of the south, and it is made with water and reground durum wheat semolina
Dry pasta making process
- Selection of durum wheat semolina
- Milling mixing kneading
- Extrusion
- Drying
- Cooling
- Packaging
Fresh pasta making process
Fresh pasta is a mixture of soft wheat flour or durum wheat semolina with water or eggs. 30% water makes it “fresh”
North- Regional Pastry Traditions
- Milk, cream, butter
- Apples and berries
- Hazelnuts and Chestnuts
- Corn, buckwheat, and rye in the alpine areas
- Piedmotn vall d’ Aosta Valley are heavily influenced by nearby france trentino-alto adige austrian influences
- Friuli-venezia giulia influences
Center- Regional Pastry Traditions
- Ricotta
- Grape must
- Wheat and olive oil
- Chestnuts play a prominent role
- Dried fruits are widely used
South
- Almonds and figs
- Pistachios
- Candied fruit
Ricotta is the star of the Sicilian pastries along with candied fruits, but it also plays a central role in Neapolitan desserts
Emilia Romagna
Is the kingdom of parmigiano Reggiano DOP, primarily produced in the po valley . There are also specific destinations such as parmigiano Reggiano ridotto
