| While some of the most popular dishes | | | | characteristic flavor and appeal. In the |
| associated with the Italian culture include a | | | | beginning, ancient Greek cookery became an |
| tempting slice of pizza and a heaping plate | | | | integrated part of Italian cuisine. |
| of pasta, there is much more to the world of | | | | Eventually, a wealth of imports found their |
| Italian cooking. Throughout the many regions | | | | way into the kitchens of early Italians, who |
| in Italy, the distinctive cuisine of the | | | | sent Roman ships to collect a variety of |
| Italians shines through in a wide-range of | | | | important foods, including wheat, wine, |
| eating habits, styles of cooking, and | | | | exotic ingredients, and fine spices from |
| selection of local ingredients. The changing | | | | around the world. Some ships even traveled to |
| of the times has also influenced Italian | | | | faraway locations, such as China, to bring |
| food, as the meals served in the pre-Roman | | | | back edible resources that catapulted the |
| era possess both similarities and differences | | | | depth and variety of Italian cooking styles. |
| in the cuisine of today. | | | | |
| | | | Coastal regions are known for their |
| The culinary history of Italy established a | | | | developments in delicious fish and seafood |
| reputation more than 2,000 years ago, which | | | | dishes. For example, the island of Sardinia |
| includes an illustrious movement during the | | | | supplies a more traditional and simple style |
| Roman Empire. Culturally, food preparation | | | | of cuisine, which often incorporated |
| was quite important in the past where flashes | | | | delicacies, associated with the sea. |
| of significance have been captured in the | | | | Swordfish, lobster, anchovies, sardines, and |
| only surviving cookbook (Apicius), which | | | | other Mediterranean treats represent Italian |
| dates back to the first century BC. | | | | cooking of the area. In Sicily (another |
| | | | island region), a great deal of the cooking |
| The spread of Italian food diversity began | | | | drew heavily from North African influences. |
| after the fall of the Roman Empire when | | | | An Arab influence also affected cuisine on |
| individual city states began to uphold | | | | the island and within the rest of the south, |
| separate identities and traditions. Each | | | | especially with the introduction of various |
| region began to display its own unique way of | | | | spices and sweets, such as the Sicilian ice |
| cooking, right down to the formation of a | | | | cream cake called cassata. |
| meatball to the characteristic cheeses and | | | | |
| wine produced in a locale. The north | | | | As for one of the most popular Italian |
| developed Tuscan beef, while black truffles | | | | dishes, while the history books often state |
| were very popular in Marches. Provolone and | | | | that pasta was a product of the Chinese |
| mozzarella cheeses developed in the south, as | | | | brought back by Venetian merchant, Marco |
| well as a host of interesting citrus fruits. | | | | Polo, it was actually a rediscovery of a food |
| | | | item eaten during Etruscan and Roman times. |
| Diverse types of bread, variations in pasta, | | | | It is believed that the first pasta in Italy |
| and varying food preparation techniques also | | | | was made similar to the noodles of today |
| differed according to region. The southern | | | | from the same durum wheat which was cooked |
| regions of Italy embrace hard-boiled | | | | in ovens instead of boiled in water. |
| spaghetti, while the north often prefers a | | | | |
| soft egg noodle. Milan is known for their | | | | Today, the differences in Italian cooking |
| risotto, while Bologna has a deep history | | | | still show through in the distinctions |
| regarding tortellini, and Naples is famous | | | | between the north and the south. Each region |
| for their pizzas. | | | | still carries their own traditions in cooking |
| | | | that reflects deep history and culture with a |
| Over the years, Italian cuisine has greatly | | | | never ending supply of main courses, |
| evolved in part because of a wealth of | | | | appetizers, and desserts that continuously |
| outside influences that have added to its | | | | tempts the taste buds. |