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Pondelok, 16. mája 2022
Italian way of cooking
Dátum pridania: 02.03.2006 Oznámkuj: 12345
Autor referátu: FuVVrA
Jazyk: Angličtina Počet slov: 1 263
Referát vhodný pre: Základná škola Počet A4: 4.1
Priemerná známka: 3.01 Rýchle čítanie: 6m 50s
Pomalé čítanie: 10m 15s
I have chosen Italian way of cooking as a theme of my project. Italy is the joy for soul and tongue. We have summer, sun, and sea on mind when somebody says Italy but we must have on mind one more thing and that is delicious food. But today Italian kitchen has accomplished some kind of renaissance: Italian cuisine is mostly popular on west. This cuisine is not a sign of accurate nourishment (living). It is rich on calories but on the other hand also rich by using see animals, vegetables and fruits. This kitchen is not so expensive for ingredients and you can get all of them wherever around the world.

Italian food preparation is an art form and its consumption is a crucial part of culture. Italian gastronomy has thousand years history and it comes from old roman cuisine. In the ancient Rome the cooking art has grown and fallen along with the mankind. Italian cuisine is much more than the three P's (pasta, pizza, and pomodori [tomatoes]).

Much from the traditional food is coming from the period when Italian kitchen was on the top.
In accordance with scholars Italian cuisine is on the 2nd place from the all cuisines in the whole world. Italian chiefs are using simple recipes .They are giving less ingredients to the food. Success of the food depends on appropriate resources and duration of preparation. The time is very important because 1 minute more or less can food improve or perorate.
Traditional Italian kitchen is pure nationally. Italian kitchen wasn’t affected by other national kitchens for hundred years. Maybe for that reason most of the Italian coast is enclosed by sea.
The Regional Food of Italy

We can separate Italian territory to the regions of which every single one has own specialty.
VALLE D' AOSTO – Regional
food is:
Polenta- it is a cornmeal.
LOMBARDIA- regional foods are:
Minestrone- Classical vegetable soup
Risotto- Rice meal with vegetable mushrooms, onion and parmesan
FRIULI VENEZIA GUILIA- Regional foods are:
Soprosata- it is dry salami, which is cured meat like pepperoni.
Aragosta- food from lobsters; they are small size and delicious

PIEMONTE- Regional foods are: Polenta
TRENTINO ALTO ADIGE-Regional foods are:
Gorgonzola- it is a dolce- style cheese with a wet. It is creamy with a sweet flavour.
VENETO- Regional food is:
Tiramisu – it is a cool, refreshing Italian dessert.
LIGURIA- Regional foods are:
Ravioli- fresh pasta with sauce inside
Pesto (sauce) - recipe with basil and Parmesan cheese
EMILIA ROMANO- Regional foods are:
Torteliny- long delicious noodles with pesto
Prosciutto- it is made by salting a pork leg

UMBRIA- Regional foods are:
Tartufi Neri- Special delicious mushrooms
Cioccolata di Perugia- The hot chocolate is thick and creamy with whipped cream
TOSCANA- Regional foods are:
Crostini: toasted bread with herbs, tomatoes and melted cheese
Truffles: peanuts typically for this region
LAZIO- Regional food is:
Saltimbocca- it is an Italian steak speciality
ABRUZZO- Regional foods are:
Bruscetta- is made very simply by grilling day- old Italian bread
Scamorza- Traditional, creamy, stretched, curd cheese made from cow's milk.

SARDEGNA- Regional foods are:
Pecorino- is one of the world's oldest cheese from sheep’s milk, being, as it was, produced in the early Roman Empire
Buttarga- is the salted, pressed, and dried roe of tuna
CAMPANIA-Regional foods are:
Mozzarella- cows' milk & goats' milk cheese
Pizza- Flat baked cake covered with various combinations of tomatoes, olive oil, anchovies, sausage, cheese (maybe most popular food in the world)
PUGLIA- Regional food is:
Olio d’ olive- Olive oil is one of the oldest culinary oils.
SICILIA- Regional foods are:
Spaghetti- Long pasta with variety sauces
Pasta con sardine- pasta with sardines
BASILICATA- Regional food is:
Panzarotti- A classic Italian pasta with a ham and mozzarella
CALABRIA- Regional foods are:
Zuppa di pesce-soup from crayfish, mussels, clams, and mullet
Melanzzane al Funghetto- Eggplant, mozzarella and mushrooms in tomato sauce served with pasta

How the Italian kitchen rule the world

Pizza - it was a poor’s man food 200 years ago. This recipe came from South Italian region Campania. Over the past 50 years, pizza has become worldwide favorite food, especially in America. People spend on pizza more than 32 billion dollars every year. But the real “pizza-boom” came after World War II, when American and European soldiers returned from Italy. They ate it there; they loved it at first taste! These soldiers have brought this recipe to the USA and now are more than 60.000 pizzerias in United States. The popularity of pizza has gone that far, that February the 9th became an International Pizza Day. Americans are real pizza lovers and biggest pizza eaters in the world. They eat 100 acres, or about 60 full-sized football pitches of pizza a day. They eat more than 3 billion of pizzas a year, 350 slices per second. In average, it is about 46 slices of pizza for every man, woman and child in USA every year.


“Wine the drink of Gods”. Wine is an alcoholic beverage resulting from the fermentation of grapes or grape juice. Italy belongs to the best producers of wine in the world. Most Italian tables would be incomplete without wine! In Italy wines are divided to “Under permanently control” and “Without control”. Because of having so much wine there, Italian departments have shaped new system. This system distinguish wine into three groups:

Denominazione Semplice - This vine is raising only in some areas in Italy and wine is prepared by square of traditional recipes.
Denominazione origine Controllata- This mark have only good quality wines witch get seal and the preparation of wine must be under the control. This wines have mark DOC.
Denominazione Controllata e Garantita- This mark get only the best quality wines witch are strictly attested and guarantee quality. This wines have mark DOCG.

The best vintages in Italy are:
Chianti- this world mark has steam in Italian region Toscana. These wines have typical pure red or ruby color. It has soft taste and it is smelling by violet. It tastes well with macaroni or spaghetti. (DOCG)
Monte Pulciano- classical red wine with ruby color and soft smell. It belongs to the best Italian wines. (DOCG)
Barolo- this type of wine comes from the region Piemonte. This wine has not pure color like Chianty or monte pulciano but it has hue of color brown. It is a dry and stodge wine with 15% alcohol volume. Scholars called this wine “King of the wines and wine of the kings”.
Barbaresco- It is a red soft wine of the same type as Barolo but it contains less alcohol - 12% (DOC).


The cuisine in Italy is on the great level and the same is with restaurant stuff.
Italian restaurants hold only one rule: “Our guest our master”. The waiters must be highly skilled in this profession and they don’t know word NO. They are really helpful and they will do everything for comfort of the guest.
When you ever come to the restaurant wherever in Italy and waiter offers you complete menu you will probably get:

Antipasti – Appetizers - Function is not feed up but only a bit titillate guest taste.
Primo piato – First courses – These plates are clustered especially from pasta and various sauces.
Secondo – Second Courses – Main course of Italian menu. It will finally feed up the guest.
There are comprehended all kinds of food from Meat meals (steaks, turkey, rabbit) to vegetarian meals.
Insalate - Side dishes – Fresh herbs or various dressings which diversify food.
Dolci – Desserts – Delicious ice creams, different cakes, flame fruits and much more that can Italian chief create for hungry guest.

And after good meal they will always drink café favorites:

Macchiato- composites of 3 decks- café, milk and on the top is whipped cream with cinnamon
Cappucino- filtered café with milk spume
Presso- filtered café
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