Pasta is a staple food in Italian cuisine made from wheat flour and water that is formed into various shapes and cooked. It can also contain eggs. There are two main types: dried pasta and fresh pasta. Chicken eggs are commonly used in fresh pasta. Pizza originated in Naples in the 1860s and is now more popular than pasta. Bolognese sauce comes from Bologna and is a meat-based sauce used for pasta dishes like tagliatelle and lasagna. It involves slow cooking different meats, onions, celery, carrots and wine. Sorbetto, granita and Italian ice are frozen desserts in Italy made of fruit juice and flavorings rather than dairy, which were introduced by Arabs using

1. By: Mohammed Nasser Mohammed
Mansour
Year: 9 Blue
Teacher: Miss Rachael

2. • Pasta is a type of noodle and is a staple food of traditional
Italian cuisine, with the first reference dating to 1154.It is also
commonly used to refer to the variety of pasta dishes. Typically
pasta is made from an unleavened dough of a durum wheat flour
mixed with water and formed into sheets or various shapes, then
cooked and served in any number of dishes. It can be made with
flour from other cereals or grains, and eggs may be used instead
of water. Pastas may be divided into two broad categories, dried
(pasta secca) and fresh (pasta fresca). Chicken eggs frequently
dominate as the source of the liquid component in fresh pasta.

3. One of the best cuisines from this country that
you can find is Pizza. This food was originated
from Naples. It was created in 1860s. It seems
that this food in much more notorious and
popular compared to the other original food of
Italy called as Pasta.

4. • Bolognese sauce, known in Italian as ragù alla bolognese, is a
meat-based sauce originating from Bologna, Italy. In Italian
cuisine, it is customarily used to dress "tagliatelle al ragù" and to
prepare "lasagne alla bolognese". In the absence of tagliatelle, it
can also be used with other broad, flat pasta shapes, such as
pappardelle or fettuccine, or with short tube shapes, such as
rigatoni or penne. Genuine ragù alla bolognese is a complex sauce
which involves slow cooking using a variety of techniques,
including sweating, sautéing and braising. Ingredients include a
characteristic soffritto of onion, celery and carrot, different
types of minced or finely chopped meat (generally bovine,
including beef, and possibly pork, such as pancetta), wine, and a
small amount of tomato concentrate.

5. • Ice Cream: Sorbetto, Granita and Italian Ice
All three are more ice and flavorings rather than real ice
cream, but have a long history of enjoyment in the ancient
world. It is most likely that these desserts were introduced
to Southern Italy by the Arabs, who also brought
sugarcane. The Arabs used mountain snow and fruit juice
to make Sharbat, the ancestor to Italy’s Sorbetto and
known elsewhere as sorbet or Sherbet.