Italy -

Italy

Italian cuisine has evolved through centuries of social and political changes, with roots as far back as the 4th century BCE. Noteworthy changes occurred with the discovery of the New World with the introduction of things such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.

Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations across the country. Cheese and wine are a significant part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become central in Italian cuisine.

Italian cuisine has a fantastic variety of different ingredients that are commonly used, ranging from fruits, vegetables, sauces, meats etc. In the North of Italy, fish (such as cod or baccala) potatoes, rice, maize, corn, sausages, pork and various kinds of cheeses are the most typical ingredients (tomato is virtually absent in most Northern Italian cuisines; Ligurian ingredients are quite different, and include several types of fish and seafood dishes, basil, found in pesto sauce) nuts and olive oil are very common). In central Italy (including Emilia-Romagna) common ingredients include ham (Parma ham), sausage (Zampone), bresaola, different sorts of salamis, truffles, spaghetti and pasta, lasagne, beef steak, cheese (parmesan cheese, grana, parmigiano reggiano), tomatoes (Bolognese sauce or ragu) and tortellini are important elements. In conclusion, in Southern Italy, tomatoes (pizza or tomato sauce), basil, olive oil, peppers, olives, garlic, onions, artichokes, mozzarella cheese, spaghetti and pasta, fish, shrimps, oranges, ricotta cheese, aubergines, courgettes, sardines, tuna, lobsters, capers and rosemary are vital to the local cuisine.