a short description of Italian and, in particular Sicilian, cuisine (on the occasion of a Comenius multilateral partnership project)

1. History Italian cuisine has evolved over the centuries. It has been influenced by different factors such as: neighboring regions, conquerors, political changes and the discovery of the New World which has brought new products into our country. Italian cuisine

2. Each area has its own specialties, primarily at regional level, but also at provincial level. The differences dependn on the geographical position, whether a region is close to the sea or the mountains, and on economics factors. Italian cuisine is also seasonal with priority placed on the use of fresh ingredients. Regional cuisines

4. Northern Italian cuisine is characterized by the use of butter (or lard), rice, corn (for polenta) and cheese for creamy sauces. In general it is preferred to use fat ingredients to make the typical recipes such as “polenta e osei”(small birds), the famous risotti like “Risotto alla milanese” (with saffron), Risi and Bisi (Rice with beans) In this part of Italy, seafood and shellfish are very popular too, as lakes, rivers and streams provide carp, trout and other types of fish to make delicious seafood recipes. The north

6. Some of the typical recipes of this area are: “Bucatini all'amatriciana” pasta with tomato, onion, bacon and a dash of cognac;spaghetti alIa carbonara with a creamy egg and cheese sauce dusted with black pepper. Meat dishes include Abbacchio al forno (roast lamb) and fiorentina beef steak. Favourite vegetable dishes include artichokes (carciofi) alIa Giudea (Jewish style) or alla Romana - cooked in oil with garlic and parsley. (Jewish ghetto in Rome)

9. Our island Sicily is rich in fruit and vegetables : lemons, blood oranges, tangerines, olives, almonds. Caponata is an antipasto or starter made with aubergines, olives, capers and celery. Ceci or chick peas have played an important role in Sicilian history and are well represented in the diet. Panella is a fritter made of chickpea flour. It’s popular street food in Palermo and is often eaten in a bread roll. Panelle are believed to be of Arabic origin.