Italy has a rich food culture deeply tied to family, socializing and regional traditions. The typical Italian diet consists of foods like pasta, bread, rice, vegetables, cheese and cured meats. Meal structure usually involves an espresso breakfast, sandwich lunch and multi-course dinner including antipasti, primo, secondo and dolce. While some traditions are changing with modern life, food remains central to Italian identity and linked to cultural, economic and religious celebrations across regions.

1. Cultural Food Presentation
Italian Cultural Food Habits
Molly Grigson – n8871060 Jake Harris n8846073 – Emily Osborne – n8308748

2. Italy
• Family. Friends. Food. Culture.
• The history of Italy and its people has been
heavily influenced by food and they are
known for their localism and attention to
family values.
• Socialising is a main part of the Italian
lifestyle which is also applied to the food
culture in the country.
(Gulley, 2012)

3. Despite the passion that
Italians have for food and
eating, their obesity rate of
19.8% in adults is fairly lower
than the obesity rate of
26.8% for Australian adults.
(Central Intelligence Agency, 2013)

4. Geographical Location
• Northern Regions
–Including Milan & Venice
• Central Regions
–Including Rome & Florence
• Southern Regions
–Sicily & The Naples

5. Traditional food practices that
originally were a trademark of
specific regions of Italy have merged
overtime due to the migration of
people within Italy.
(Wahlqvist, M. L., 2011); (Turrini, A et al., 2001); (Italy, 2013)

6. • Northern Regions
–Risotto
–Rice
–Polenta
–Butter
The North Eastern region has the highest intake of
grains and flours which is attributed to the
traditions of the area (eg. preparing polenta).
(Wahlqvist, M. L., 2011); (Turrini, A et al., 2001); (Italy, 2013)

7. • Southern Regions
–Pasta
–Pizza
–Olive oil
Southern Italy has plantations protected by government
legislation. Warmer weather produces longer growing
seasons benefiting olive tree growth.
(Wahlqvist, M. L., 2011); (Turrini, A et al., 2001); (Vossen, P., 2007); (Gugino, S., 2001);
(Italy, 2013)

8. Government
• Polices include:
–Food safety
–Food labeling
–Banning of genetically modified produce
• ‘Finance Law 488’ – under ‘Measures to
facilitate the development of employment
and of the economy’
(Morgan, K. & Sonnino, R., 2007); (Kurzer, P. & Cooper, A., 2007); (Sassatelli, R. & Scott, A., 2010)

9. “To guarantee the promotion of organic
agricultural production of “quality” food
products, public institutions that operate
school and hospital canteens will provide in
the daily diet the use of organic, typical and
traditional products as well as those from
denominated areas, taking into account the
guidelines and other recommendations of the
National Institute of Nutrition”.
(Morgan, K. & Sonnino, R., 2007)

10. Education
• Food choices are linked to culture and
tradition just as much as policy.
• Italian school meal systems are used as a
means of education to promote and
encourage the traditions associated within
their region.
(Morgan, K. & Sonnino, R., 2007)

11. Social Values & Culture
• Food is a large part of Italian tradition.
• Many social or festive occasions have a huge
culinary component.
• Italians often spend hours sharing a slow
paced meal with loved ones making it a social
occasion.

12. Economy
• Italy is considered one of the world’s largest
market economies.
• The agricultural economy is generally
characterised between the north and south and
their specialised produce.
• Italy’s faming workforce consists of approximately
1.4 million people.
(Michigan State University, 2013);

13. It would be fair to assume that
these farmers would have
access to fresh produce and
would then incorporate it into
their daily diets.

14. Seasons
• Almost all cooking in Italy is done so with
seasonal produce providing:
• Highest quality
• Healthiest food
• Peak flavour
It also assists the economy as it encourages
purchasing fresh local produce.
(Conti, S., et al., 2004); (Kurzer, P. & Cooper, A., 2007); (On Italian Food and Seasons, 2007);
(Perry, S., 2006).

15. Food Traditions
• Each region’s food traditions and cooking style
reflects the ingredients that are locally and
readily available.
• The dishes that became characteristic of that
certain region were based around the lifestyle
of the people that lived there.

16. • Quality rather than quantity.
• 3 meals a day are eaten, with the lunch
being the most important and the largest
of the day.
• However these meal traditions are being
replaced due to the modern busy
lifestyle.
(Gulley, 2012); (Food in Every Country, 2001)

17. Food & Celebrations
• The Feast of the Seven Fishes involves an
evening meal of at least 7 types of seafood to
be served to represent the number of
sacraments in the Catholic Church.
• 80% of the Italian population are Catholic
making celebrations such an important
connection between religion and food
traditions.
(Food in Every Country, 2001); (Yang, 2011)

18. Specific Foods
Breads, cereals, rice,
pasta, noodles
Pasta, bread, pizza dough, rice (Arborio, risotto),
Fruit Tomato, lemon, plums, apricots, kaki (persimmon), pomegranate, pears,
apples, dates, cherries, grapes
Vegetables, legumes Mushrooms (morels, mauves, chanterelle), nettle, asparagus, spinach,
rocket (rocula), peppers, broccoli, peas, eggplant, zucchini, artichokes,
potatoes, squash
Meat, fish, poultry, eggs,
nuts, legumes
Chestnuts, beef, pork (including cured pork cuts), veal, seafood (scallops,
shrimp, fish, eel etc.)
Milk, cheese, yoghurt &
alternatives
Cow’s milk, goat’s milk, sheep’s milk, Cheese (made from cow’s milk,
sheep’s milk and goat’s milk). Yoghurt
Fats & oils Olive oil, lard (from pig’s)
Beverages Wine (red or white), black coffee, range of liquors (grappa, limoncello),
still or sparkling water (frizzante)
Other
(e.g. condiments,
signature herbs/spices)
Marjoram, mint, rosemary, parsley, sage, dill, basil, bay leaf, catnip,
pimpernel, luperi, garlic, oregano and wild thyme. Wine vinegar, balsamic
vinegar

19. • Although the majority of these foods can be found in
Australia the techniques and quality of production is
where the difference in food comes from.
• Italians enjoy foraging for wild plants (i.e. nettle,
thistle and flowers which are uncommonly used in
Australia.
• The inclusion of these foods in meal preparation is
what distinguishes an Italian dish and a dish cooked
in Italy.
Harper et al. (2010); Capatti and Montanari (2003)

20. • If Australian wild foods were to be
harvested for cooking the time and
dangers may outweigh the benefits.
• Not every wild food growing in Italy
would be found elsewhere.
• Although there would be alternatives
available in Australia.
Harper et al. (2010); Capatti and Montanari (2003)

21. • Gathering wild foods is a part of
everyday life for some Italians living in
rural areas (Harper et al., 2010).
• Recipes are passed down generations
creating strong emotional ties which is
so special to Italians and their cultural
relationship with preparing food.
Harper et al. (2010); Capatti and Montanari (2003)

22. Typical Daily Eating Plan
Breakfast Caffee en Brioche. Breakfast is generally a pastry and an espresso coffee.
Mineral water is also served to accompany the coffee and brioche.
Morning Break Coffee
Lunch Panino (sandwich)
Or Pasta
Or Cured meats and salad
Dinner Antipasti – small servings of cured meats/seafood
Il Primo – pasta/rice/soup with a meat or cheese sauce, raw vegetables may be
added to the pasta, olive oil or butter are used in the cooking process
Il Secondo – a serving of meat or fish, with a side plate of accompanying
vegetables
Insalata – a serving of green leafy salad mix, accompanied by olive oil or
balsamic vinegar
Dolce – a sweet style dessert
Evening Snack Fresh fruit or cheese.
Beverages Black coffee, sometimes followed by a digestivo (Italian liquor believed to aid
digestion)

23. It has become quite the trend in Italy for breakfast to be served at a bar.
These breakfasts take place in all regions of Italy, by the tens of
thousands. It is usually a quick affair, with customers not hanging
around longer than what is needed to consume their breakfast.
Breakfast
Caffee en Brioche.
Breakfast is generally a pastry and an
espresso coffee. Mineral water is also
served to accompany the coffee and
brioche.
(Harper et al., 2010)

24. Morning
Break
Coffee
Lunch
Panino (sandwich)
Or Pasta
Or Cured meats and salad
Lunch in Italy was traditionally taken between 1 and 3pm.
Harper suggests that since industrialization, this tradition has been taken
over by a quick sandwich (panino).
Some Italians still go home over the lunch period however as people get
busier and busier the tradition is slowly diminishing.
(Harper et al., 2010)

25. Dinner
Antipasti – small servings of cured meats/seafood
Il Primo – pasta/rice/soup with a meat or cheese sauce, raw
vegetables may be added to the pasta, olive oil or butter are used in
the cooking process
Il Secondo – a serving of meat or fish, with a side plate of
accompanying vegetables
Insalata – a serving of green leafy salad mix, accompanied by olive oil
or balsamic vinegar
Dolce – a sweet style dessert
Evening Snack Fresh fruit or cheese.
(Harper et al., 2010)
Antipasto - A starter meal, generally very simple ingredients, simply prepared.
Il primo - Generally a starch based dish i.e. pasta, rice of noodles.
Il secondo - Typically the time that meat or fish is served.
Insalata - A salad. This is generally just leafy greens with a simple dressing of
olive oil or vinegar.
Dolce - Sweet Dessert

26. Beverages Black coffee, sometimes followed by a
digestivo (Italian liquor believed to aid
digestion)
(Harper et al., 2010)
Wine is also an important part of
the evening meal, with each course
having a matching wine. As with
every other meal in Italy, coffee is
served at the end of the last
course.

27. Italian – Australian Comparison
• Italian style breakfast, lunch and dinner can be achieved in
Australia.
• Breakfast is generally eaten at home in Australia but the
option of eating out is available.
• Going home for lunch is definitely not the norm in Australia
with lunch often being crammed when time is available.
• The style of food eaten at lunch is much the same here in
Australia as it is in Italy.
• In Australia evening meals with numerous courses are
generally reserved for special occasions or experienced when
eating out however this style of dinner would be easy to
replicate.
Harper et al. (2010); Capatti and Montanari (2003)

28. • Many Italians don’t agree with the way
westernised cultures eat by mixing everything
onto one plate. Italians believe that by eating
food groups separately, it aids digestion and
enhances health.
• The links between cooking with love and passion
and sitting down to enjoy the whole dining
experience is significant to Italian culture and if
these links were broken Italians may feel distant
or separated from their homeland.
Harper et al. (2010); Capatti and Montanari (2003)

29. - Italians consume less
dairy products
- Similar amounts of grains,
vegetables and meat
- Slightly less fruit
- Italians use more
olive oil
(Australian Government, 2013)

30. As seen in Willett, W. et al. (1995) the distribution of
foods and macronutrients are similar. However the
biggest differences are seen with a higher
consumption of white meats (i.e. poultry and fish),
olive oil and wine by Italians.
(Willett, W. et al. 1995)
Figure 1. Westernised Diet Pyramid Figure 2. Italian Diet Pyramid

31. Conclusion

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