Italy

The Regions of Italy

• Italy has 20 states/regions.

• Each region had its own government, language, culture, and cuisine.

• Each region has its own pasta, oil/fat, sauce.

• In 1861 the regions unified

Geography of Italy

• Many islands • Boot-shaped peninsula.• Mountains: Alps in the

north & the Apennines in the south.

• In between each mountain range is the Po Valley.

• North: fertile• South: dry

Staple foods

• Olive oil• Tomatoes• Garlic• Seafood • Whole grains/rice • Pasta • Beans• Dark leafy greens• Meat Each region has a

specific style of food

Meal times

• Main meal is at 1 PM

• Primo – soup, risotto, or pasta

• Secondo – fish, meat or veg based main course + vegetables + bread

Small servings

Table Manners

Formal mealAntipastoSoupPastaMain dishSaladCheeseDessertFruitEspresso/drinks

• Begin eating “BuÒn appetito!”• Knife in right hand, fork in left

hand.• Keep hands visible above the

table.• No elbows• Do not slurp pasta• Do not conduct business while

eating• Bread is for dipping in sauce,

not an appetizer

Yeast

• A non-green plant• Leavening agent (makes

things rise)• Sugar: feeds the yeast, adds

flavor• Liquid: activates gluten

formation• 105˚ - 115˚• Too hot = kills yeast• Too cold = won’t activate yeast

Yeast Breads

Yeast breads usually have to rise twice before baking:• 1st time = after mixing• 2nd time = after shaping• Dough can be placed in the refrigerator

to slow rising time.