10 Basics Of Italian Food Culture
LIGHT BREAKFASTS
In Britain, it's traditional to have a good old-fashioned fry-up for breakfast. Sausages, eggs, bacon, beans, mushrooms... the list goes on. It's a particular delicacy for Brits abroad looking to eschew the local culinary treats for something closer to home.
Italians on the other hand, have the right idea. By and large, breakfast in Italy is a refreshingly modest affair in comparison. The typical Italian breakfast runs along the lines of a coffee (such as caffe latte or cappuccino – although the latter is a no no after 10 am), bread rolls, cookies and pastries. Other popular choices include fruit salad, yoghurt and muesli.
Some of these snacks can be eaten later in the morning as a kind of elevenses. But by and large, the reason that breakfast tends to be on the lighter side is because Italians are saving their appetites for the main meal of the day: lunch!
KEEPING IT FRESH
When it comes to buying food in Italy, it's a common trend to choose local markets and stores as opposed to larger-scale supermarkets. The big advantage of the market is that it offers home-grown and fresh produce that's both healthy and delicious in equal measures.
A recent report from Euromonitor International has said that Italians are continuing to love their fresh food. 2014 saw a period of recovery after a recent slump as a result of the global economic crisis. The report said that 2014 had seen a greater upswing in traditional consumption in Italy with more home cooking and baking.
The report also claimed that fresh food sold more than pre-packaged food in retail volume sales. Particularly popular were fresh fruit and vegetables, and there was also growth in seafood and fish products.
VEGETABLES FOR ALL SEASONS
Talking of fresh vegetables, there is a very definite pattern as to what you can eat throughout the year.
It's a seasonal thing, with certain vegetables being produced in prolific quantities for a specific spell and then making way for a different selection. So, with Summer coming up, for example, particular favourites include aubergines, beans, beetroot, cucumbers, courgettes, peas, radishes and tomatoes.
When Winter comes again, the colder months bring along the likes of artichokes, broccoli, brussel sprouts, cabbages, cauliflowers, fennel, spinach and turnips.
However, there are still a select few vegetables to be grown throughout all of the year – and these include chicory, lettuce and carrots.
HUNGRY HOLIDAYS
One of the great things about Italian food is its unique feel for the holiday seasons. Christmas and Easter alone bring a selection of specially made foods, both sweet and savoury that will tempt the taste-buds.
A number of traditional goodies are laid on at Easter including Minestra di Pasqua. This is a soup that contains ingredients such as beef, pork, kale and herbs, and is a dish that is especially popular in Naples. Agnello – or lamb – is a common main course in Italy at Easter time.
SAUCE FOR GOOD
Sitting down to eat a traditional pasta dish in 2016, it's common practice to use either the classic combination of knife and fork or of course, spoon and fork. But once upon a time, you could just eat the pasta using your hands. The pasta itself isn't too difficult to negotiate without cutlery, providing you've got a napkin ready and waiting.
However, one innovation changed all that. Tomato sauce (also known as Marinara sauce) with pasta these days is an unbeatable combination and for many having pasta without sauce is like having salad without lettuce.
The first written record of pasta and tomato sauce is said to be found in L'Apicio Moderno, a cookbook written in 1790 by Roman chef Francesco Leonardi. The archetypal mix for this includes tomatoes, olive oil, garlic and herbs. The best way to serve up this dish is to cook the pasta until it's al dente. After draining, it's then traditional to toss the pasta with the added sauce in order for it to absorb the added ingredients for the ultimate in pasta perfection.
bütün italya kültürü burada en iyi seçmeyş unutma başarılar
