Bowl Italian
Posted in Art Glass on 04/22/2009 12:24 pm by adminBowl Italian

Italian Cuisine
Italian cuisine is as varied as the regions of Italy. Although Italy was officially unified in 1861, the food reflects the cultural variety of the country’s regions with culinary influences from Greece, Roman, Gallic, Germany, Turkish, Hebrew, Slavic, Arab, Chinese and other civilizations. In this sense, there really is no one Italian cuisine because each area boasts of its own specialties. Not only is the food of Italy highly regionalized, but a high priority is also placed on the use of fresh available produce.
Although traditional Italian dishes vary by region, they also do not follow strictly to a North/South pattern either. The north tends to use more butter, creams, polenta, mascarpone, grana padano and Parmigiano cheeses, risotto, lasagna and fresh egg pasta, while the south is more tomato and olive oil based cooking, along with mozzarella, caciocavallo and peconrino cheeses, and dried pasta. Coastal and central regions often use tortellini, ravioli and prosciutto in their cooking. Even pizza varies across the country. In Rome the crusts are thin and cracker-like, while Neapolitan and Sicilian pizzas have a thicker crust.
For most Italians, pasta is the first course in a meal with the exception of the far north where risotto or polenta is the norm. Vegetables, grains and legumes play a regular part of many Italian diets with meat often not being a regular part of everyday meals, Olive oil is usually seen in its dark green state (from its first pressing) in the south, where in the north a more refined, golden oil is seen.
Basically, Italian cuisine consists of a combination of vegetables, grains, fruits, fish, cheeses and a some meats, with fowl and game usually seasoned or cooked with olive oil (with the exception of the far north). La cucina povera, the food of the poorer Italian people of the southern coastal area, has shaped a diet popular for centuries but now there is a resurgence of this "poor people's food", the Mediterranean diet, which is now being touted as the model around which we should restructure our eating habits.
Breakfast is considered a minor meal in Italy, often consisting of nothing more than a bread roll and milky coffee (café latte). Traditional lunches tend to be larger, have several courses and are eaten slowly. Italian children don't go to school in the afternoon, and because of the heat, many small businesses close from midday until about 4pm which makes lunch the social meal of the day.
The traditional menu structure in Italy consists of basically eight courses, but the long traditional Italian menu is typically kept for special occasions such as weddings, with everyday fare including only the first and second courses, with the side dish being served with the second course. As an exception to this order, a unique course, Piatto unico, can replace the first or second course with, for example, pizza.
The traditional menu consists of:
1. ANTIPASTO – which are hot or cold appetizers, literally it means “before the pasta”; consists of a varied combination of colorful foods. The most popular ingredients are melon or tomatoes served with prosciutto cut into very thin slices. Lettuce, such as the slightly bitter endives or rocket, or other green leaves, such as the aniseed-tasting fennel, are typically used as a garnish, placed around the edges of the Serving Dish. Salami, mortadella, coppa and zampone, manufactured meat products, are common in antipasti. The artistry of the food is as important to Italians as the taste. For example the reddish colour of salami provides a good contrast to the green lettuce. Fish and other seafood may also be used in the antipasti course and, of course, olives and artichokes are also common servings, as are mushrooms (fungi) seasoned with salt, pepper and lemon juice.
2. PRIMO (first course) – which usually consists of a hot dish such as pasta, risotto, gnocchi, polenta or soup, with many vegetarian options. There are many types of pasta, each type usually named after its shape with common types including spirali (spirals), farfalle (butterflies; sometimes described as 'bow-tie-shaped'). Penne (hollow tubes) and conchiglie (shells). Different shapes are supposed to be better with the different types of sauces. Spirals are two strips of pasta twirled around each other and are used with the heavier sauces, such as those containing minced meat and vegetables. Rigatoni is cylinders or tubes, with a wide diameter and grooves (or lines) on the outside. The grooves are supposed to hold the sauce onto the pasta, meaning that this pasta is good with runnier sauces. Then there is the group of pasta made up of long thin strands, which includes the most common type of pasta, spaghetti. Typically you eat this type of pasta by coiling its long thin strands around a fork. Other long thin pastas are tagliatelle, fettuccine and linguini, which are all varieties of flattened spaghetti. Extremely thin strands of pasta are called vermicelli (meaning 'little worms'). Yet another group of pasta is made of flat sheets (lasagna) or tubes (cannelloni), which are either layered or stuffed with meat and cheese fillings. Some pastas have 'pockets' to hold the sauce inside them instead of outside like ravioli or tortellini, which are soft sheets of pasta rolled around meat or cheese. Italians cook pasta of all kinds, whether fresh or dried, in boiling water until al dente ('to the teeth', meaning still a tiny bit hard in the centre. It is then served immediately in a bowl with sauce or cheese.
3. SECONDO (second course) – this is usually the main dish of fish or meat. Veal, pork and chicken are traditionally the most common and are often pan-fried or casseroled. Beef is used as steaks (bistecca), while lamb (agnello) is roasted on special occasions, such as Easter and Christmas. Fish and other seafood are often used as main courses.
4. CONTORNO (side dish) – this may be a salad or cooked vegetable. Salad is traditionally served with the main course. Common vegetables are beans (greens and pulses), potatoes (often sautéed), and carrots as well as salads.
5. FORMAGIIO AND FRUTTA (cheese and fruit) – this is the first dessert course and the fruit and cheese are usually served together. Grapes, peaches, apricots and citrus fruits are a major product of Italy's agricultural industry and are common.
6. DOLCE (dessert) – the cakes and cookies course Italians produce many sweet desserts and 'sweet treats', including Amaretti, almond-flavoured meringues, which Australians call macaroons, Panforte, a sweet semi-hard 'strong bread' based on nuts and containing dried fruit (a classic Christmas treat from Siena), and. Pannettone, a very rich bread-cake (another Christmas treat).
7. CAFFÉ (coffee) – which is usually espresso coffee
8. DIGESTIVE (liqueurs) – which may be grappa, amaro, or Limon cello. The wine industry has been important to Italy for centuries and the most common drink associated with Italy is wine. Until recently, and even now in the countryside, most Italians would make their own red or white house wine after the grape harvest. This would be drunk at every lunch and dinner. Even children are given wine to drink, but it is usually watered down with mineral water. Before dinner many Italians drink an amaro (bitter) to stimulate the digestive system, while after dinner they may drink sweet wines, such as marsala (from Sicily). Children are also sometimes given Marsala, beaten with a raw egg and sugar into zabaglione, to strengthen them.
PIZZA
Modern pizza has evolved from pizzas made by peasants in Naples, Italy, but more than a few Mediterranean peoples can claim to have 'invented' the pizza. In ancient times many civilizations created dishes of flat bread with various herbs and toppings. As a staple for the poor, it was a matter of necessity that food could be eaten without utensils, and that the 'plate' it was served on could be eaten as well. They made a bread crust from flour, water and yeast, topped it with olive oil, herbs, cheeses, sometimes even leftovers, and baked the whole thing in a stone oven.
Given that most pizza connoisseurs today consider the tomato sauce to be the key ingredient, it may be surprising that pizza pre-dates the introduction of tomatoes to Europe. Tomatoes reached Italy by way of Spain in the early 1500s but were thought to be poisonous. It was several decades later that tomatoes topped a flatbread in the form of a pizza.
Italian cuisine is very popular in all its forms and is imitated all over the world. Look for a few Italian recipes on June’s Recipes page, and visit our Marketplace to find Italian cookbooks and herbs and spices to make your families Italian dishes more authentic.
About the Author
A great resource for your family meals is the new e-cookbook, "Good Cooking Central Cookbook". It offers easy-to-prepare, delicious family-tested recipies. Available at: http://www.goodcookingcentral.com/good_cooking_central_002.htm
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Mikasa Italian Countryside 12 Pasta Bowl (SO) $61.5 The fluted bands and column-like detailing of this dinnerware recall classical Italian architecture. A best selling pattern, crafted from superior quality stoneware, Italian Countryside creates a classically stylish casual dining statement. Dishwasher and microwave safe. Bowl dimensions: 12" diameter x 2.2"H. Weight: 2.23lbs. White stoneware. For important delivery information, click on Alternate View. |
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The Italian $19.79 The Italian |
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Mikasa Italian Countryside Footed Compote Bowl(SO) $43 The fluted bands and column-like detailing of this dinnerware recall classical Italian architecture. A best selling pattern, crafted from superior quality stoneware, Italian Countryside creates a classically stylish casual dining statement. Use this footed compote bowl to serve fruit, candies or cold sauces. Or, you can add a pillar candle, surrounded by seasonal greens for a quick, attractive centerpiece. Dishwasher and microwave safe. Dimensions: 10" diameter x 5.71"H. Weight: 3.31 lbs. Hard Dolomite. For important delivery information, click on Alternate View. |
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Mikasa DD900750 Italian Countryside Vegetable Bowl $42.9 The fluted bands and columnlike detailing of this dinnerware recall classical Italian architecture. A best selling pattern a complete suite of accessories are available to create a classically stylish casual dining statement. Crafted from superior quality stoneware Italian Countryside is dishwasher and microwave safe. Simple yet elegant this stoneware can go from casual to formal dining. Basic white pieces have sophisticated etchings. Microwave safe for reheating. Italian Countryside collection. Scrolls and fluting have beautiful design. Reminiscent of classic Italian culture. Perfect for casual entertaining. Holds 60oz. Dimensions: 7 H x 7 W x 7 D. |
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Mikasa DD900220 Italian Countryside Soup Bowl $26.13 The fluted bands and columnlike detailing of this dinnerware recall classical Italian architecture. A best selling pattern a complete suite of accessories are available to create a classically stylish casual dining statement. Crafted from superior quality stoneware Italian Countryside is dishwasher and microwave safe. Simple yet elegant this stoneware can go from casual to formal dining. Basic white pieces have sophisticated etchings. Microwave safe for reheating. Dishwasher safe. Holds 12oz. |
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Swan Bronze Three-Light Bowl Pendant with Italian Bubble Glass Shade $233 -Italian Bubble Glass Shade -Comes With 10' Of Chain And 11 ft. Of Wire |
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Swan Bronze Three-Light Bowl Pendant with Italian Marble Glass Shade $233 -Italian Marble Glass Shade -Comes With 10' Of Chain And 11 ft. Of Wire |
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Swan Bronze Three-Light Bowl Pendant with Italian Ice Glass Shade $233 -Italian Ice Glass Shade -Comes With 10' Of Chain And 11 ft. Of Wire |
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The Golden Bowl $4.99 The story of an alliance between Italian aristocracy and American millionaires. |
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Mangia e Statti Zitto Italian Small Pet Bowl by CafePress $20 This is a great way to say Mangia e Statti Zitto Italian Small Pet Bowl Ideal for pets or pet owners who turn their nose at the bland, this durable, space-saving stoneware bowl suits four-legged friends with an average appetite. Yet with a 634; diameter and standing 2.534; tall, there39;s still room for plenty of chow |
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Embossed Scroll White Bowl $173 - Italian porcelain in tuscan finish |
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Classic Touch CRGB16 Italian Trifle Bowl with Gold Artwork $147.15 Hand painted by Venetian artisans this crystal trifle bowl is embellished with 14kt gold artwork to grace your table setting. Dimensions:. Length: 8.5. Height: 8.5. Width: 8.5 |
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Classic Touch CRGB20 Italian Square Bowl with Gold Artwork $171.45 Hand painted by Venetian artisans this crystal bowl is embellished with 14kt gold artwork to grace your table setting. Dimensions:. Length: 9.5. Height: 8. Width: 9.5 |
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