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ITALIAN CUISINE.pptx
1.
2. ITALIAN CUISINE
MOTHER OF ALL WESTERN AND EUROPEAN CUISINES
Presented by Chef Pankaj Chaudhary,
Lecturer,
Institute of Hotel Management,
Bhopal,
Madhya Pradesh.
6. ABRUZZO
Central part of Italy facing Adriatic sea.
Seafood, chilli peppers, saffron, olive
oil,rosemary,garlic,etc
Abruzzi dish- aglio olio pepproncino
7. BASILICATA AKA LUCANIA-
SOUTHERN ITALY
Do not have much culinary relevance
Sausage- Loukanika
Pigs are lean and thin.
Pork-integral part
8. CAMPANIA- CULINARY CAPITAL OF
SOUTHERN ITALY
• Most famous region from culinary point.
• Gave pizza to the world.
• Famous for fresh vegetables.
• Active volcano – Mount Vesuvius on one side and coast of Naples on the other.
• Cuisine is known as Neapolitan..
• Known for fresh Mozzarella cheese, Durum wheat(pasta or macaroni wheat)
• Largest producer of pasta
• Spaghetti
9. EMILIA-ROMAGNA-NORTHERN ITALY
• Culinary capital of north- Bologna
• Creators of fresh and flat pastas.
• Lasagne, tortellini and tagliatelle.
• Balsamic vinegar, Parmigiana, cold cuts such as prosciutto
• Bologna sausage
• Bolognaise sauce
10. LIGURIA-COASTAL REGION,ALPS,NORTH
WEST
• Famous basil grows in Liguria and Genoa
• Pesto Genovese or Ligurian pesto- A paste made from combining basil
leaves with garlic, parmesan cheese, pine nuts and olive oil. Pest is used as
flavouring as well as cooking ingredient.
• Minestrone
• Focaccia
• Gnocchi made from potatoes.
• Chickpea and polenta.
• Olives and olive oil- extra virgin olive oil
• Porcini and ovoli mushrooms
11. LOMBARDY- NORTH
• Cooking style also called Milanese- use of saffron, slow cooking covered for
long time
• Agricultural province with Milan as centre of Industrial activities.
• Watered by Rivers from melting ice of the Alps and Apennine ranges, hence
suitable for Risotto rice.
• Cattle – butter & cream used more than olive oil.
• Wide variety of cheese- Cheese lovers paradise of Italy.
• Famous cheese- Gorgonzola, Provolone and Taleggio.
• Osso Bucco- A traditional stew of veal shanks.
• Close to France and Switzerland
• Panettone- A famous Christmas sweet bread
• Scallopini
•
12. PIEDMONT- NORTH WEST ITALY
• Resemblance with French food- Food eaten course wise
• Famous Bagna cauda (anchovies,butter,garlic- cooked
dipping sauce for boiled & roasted vegetables)
• Produces biggest number of cheese-(DOP) Denominazione
di Origin Protetta
• Greatest rice producing area.
• Grissini – Breadsticks from Turin, capital of Piedmont. French
Emperor Napolean called them “those little Turinese sticks”
• Fresh agnolotti pasta
• Hazelnut flavoured chocolate Gianduja
• Piedmont truffle- Most prized white truffle from Lange
13. PUGLIA/APULIA- HEEL/SOUTH
EASTERN TIP
• Wheat, tomatoes, zucchini, fennel, endive, fava beans, cannellini beans, chickpeas.
• Largest producer of olive oil in Italy
• Seafood
• Orecchiette pasta- ear shaped pasta
• Nothing is wasted here- extra vegetables are sundried, stale breads are pan fried in
olive oil.
14. SARDINIA- ISLAND IN
MEDITERRANEAN SEA
• Second largest island after Sicily
• Sardines
• Bottarga caviar
• Pork and suckling pigs
• Porceddu- Suckling pig cooked on spit
• Breads made dry to preserve
15. SICILY- LARGEST ISLAND OF ITALY IN MED.
• Influenced by Greeks, Spanish, Arabs
• Couscous
• Antipasti- Sicilian caponata
• Arancine (deep fried rice croquettes)
• Famous desserts- Cannoli, cassata and granita
• Famous cheese Ricotta
• Blood oranges
17. UMBRIA
• Not very refined
• Cucina povera- food of the poor or peasants
• Prosciuttos from this regions are quiet famous
18. VENETO
• Jewel city – Venice
• Baccala – salted cod
• Carnaroli and vialone nano
• Squid
• Tiramisu
• Famous cheese Asigo
19. ITALIAN CHEESE
• Parmesan or Parmigiano Reggiano- Cows milk- Grainy hard, grated over
pastas. King of cheese, aged for 12 months to 2 years. More aged more
expensive. Not pressed. Whey fed to pigs reared for prosciutto.
• Will be called Grano Padano if produced in Lombardy region.
20. ITALIAN CHEESE
• Pecorino
• Ricotta- soft creamy, ewe milk, drained in special baskets whick give
impression on the cheese
• Mascarpone- Lombardy , cows milk, used for making Tiramisu.
• Gorgonzola-blue-veined, penicillium glaucum
• Mozzarella
• Scarmoza
• Provolone
• Bocconcini
22. OLIVE OIL
• Extra Virgin Olive oil – Acidity less than or around 1%, Virgin means
made by physical means with no chemicals or refining agents.Dark green,
Salads and pastas, sensitive to sunlight so packed in dark bottles.
• Virgin olive oil- 1-2 % acidity
• Pomace oil- the olive oil is made by crushing olives to a paste and
allowed to percolate through straw mats. Pressure is applied to extract
remaining olive oil. The paste still contains 10% olive oil which is extracted
by adding a chemical solvent(hexane).used for frying.
• Pure Olive oil- low quality oil obtained by refining. Sold as 100% olive oil.
29. AGLIO OLIO PASTA IS FROM …….
BALSAMIC VINEGAR IS FROM…..
WHICH REGION GAVE PIZZA TO THE WORLD
CULINARY CAPITAL OF NORTHERN ITALY IS……
AND SOUTHERN ITALY IS …..
CUISINE OF WHICH REGION IS KNOWN AS NEAPOLITAN
