Italian dish
Italian cuisine (Cucina italiana) is a culinary type that developed in Italy. The variety of Italian cuisine varies by region, stretching from the Alps to the subtropical climate of the Mediterranean region. For many people around the world, the most familiar Italian dishes are pizza, spaghetti, ravioli, lasagna, Parmigiano-Reggiano and minestrone.
History
According to https://www.kebabhouseli.com/, the beginnings of Italian cuisine came from the culinary influences of Ancient Greece, the Middle East and Rome. The Romans who always enjoy delicious food and quality cuisines adopted many of the colonies, for example the use of spices and sweet and sour sauce in cooking wild game meat from the Middle East. Over the centuries, Italian cuisine has reached a stage of refinement. In the year 1533, when Catherine de Medicci French nobleman would marry King Henry II, he hired a cook in the palace of France and Italy to introduce the manufacture of cakes recipes, ingredients cream, meat cooking methods, and various kinds of vegetables such as artichokes, broccoli, and pods. This Italian influence marked the beginning of Haute cuisine («haute cuisine») in France.
Eating activity
Breakfast in the morning for Italians is served simply, namely hot milk coffee with bread spread with jam or just a cup of coffee.
Lunch is the main meal usually starting with an antipasto («appetizer») or appetizer which can include tuna, pickled mushrooms, pimiento, black olives, prosciutto, radish and anchovies. The main dish can be fish or meat such as cod, roast veal, salted pork or grilled meat with vegetables and salad. At dinner you can serve sweet pastries or cheese with fruit and caffè espresso drinks. After dinner Italians usually also enjoy a late night meal, but with a light menu such as soup, a combination of rice and vegetables, omelettes or cold meats. Other side dishes can be cheese and fruit.
Regional cuisine
Italian cuisine varies greatly by region with each town and village having different cooking techniques and recipes.
The Italian nation for hundreds of years consisted of small independent states so that they only enjoyed the specialties of their respective regions. In 1861, when Italy was unified, each region began to recognize the specialties of other regions, but its characteristics were still maintained. Even today, Italians follow the simple principle of cooking, namely using only the freshest ingredients available in season. They also don’t import many products but only use local ingredients.