Italian foodhas a diverse range of fresh and colourful foods which are
combined in simple ways. The Italianrecipesare based on wheat products such as bread and pasta, vegetables,
cheese, fish and meat and prepared in such a way as to preserve the
ingredients' natural qualities, appearance and taste.
Italian food puts stress on lightness and healthy
nutrition with natural and not processed food.It tends to vary not only with
season but also between the various regions of the country: mountainous regions
have dishes rich in proteins and prefer meat, butter and cheese while seaside
regions have dishes rich in vegetables and fish.In this way, Italian recipes
are born of people, territory and season.
Grains such as wheat has been a staple food throughout Italy. Wheat is
one of the most revered foods in Italian recipes. It's used to make a variety
of interesting breads including ciabatta, focaccia and crusty whole grain bread.
Pasta recipes, which are made from wheat and comein different shapes are also
highly-prized. Other popular grain foods include rice such as Arborio which is
a short-grain variety of rice popularly used in risottos and cornmeal which is
used to make polenta.
The most commonly used vegetables include tomatoes, garlic, onions, capsicum,
eggplants, cabbage, zucchini, artichokes, fennel, mushrooms, celery, asparagus,
broccoli, spinach, cauliflower and lettuce.These vegetables are traditionally
chopped and added to bakes, pasta recipes, risottos and pizza or turned into
salads, soups, appetizers and side dishes.
Fruits, both fresh and dried, are eaten as snacks and desserts. Popular
types of fruit include grapes, berries, citrus fruit such as oranges and lemons,
figs, pears, cherries, apples and plums.
Fish and shellfish are a traditional staple along the coastline of Italy.Popular
varieties of fish include tuna, anchovies, sardines, swordfish, cod, salmon,
shrimp, crab, squid, clams and mussels. These fish are traditionally added to
stews, pasta recipes, risottos and pizzas or simply served grilled, baked or
lightly fried in olive oil.
Poultry, especially chicken, is also eaten. Eggs, which are a common
ingredient in many Italian recipes such as frittata, is also eaten regularly.
Beans, peas and lentils are a highly popular throughout Italy. Green
peas and green beans are also regularly used in Italian food, as are lentils,
which are added to soups and stews.
Letting the flavour of fresh ingredients shine is a fundamental part of
Italian cooking. Fresh or dried herbs such as basil, flat-leaf parsley,
rosemary and oregano are used to highlight the flavours of the food. Other
important seasonings include salt, freshly cracked pepper, vinegar and foods
that impart a rich flavour such as anchovies, garlic, capers, olives and
sun-dried tomatoes.
