Foods Of The Italians

Although Italians are known throughout the world for pizza, pasta, and tomato sauce, the national diet of Italy has traditionally differed greatly by region. Prior to the blending of cooking practices among different regions, it was possible to distinguish Italian cooking simply by the type of cooking fat used: butter was used in the north, pork fat in the center of the country, and olive oil in the south. Staple dishes in the north were rice and polenta, and pasta was most popular throughout the south. During the last decades of the twentieth century (1980s and 1990s), however, pasta and pizza (another traditional southern food) became popular in the north of Italy. Pasta is more likely to be served with a white cheese sauce in the north and a tomato-based sauce in the south.

Italians are known for their use of herbs in cooking, especially oregano, basil, thyme, parsley, rosemary, and sage. Cheese also plays an important role in Italian cuisine. There are more than 400 types of cheese made in Italy, with Parmesan, mozzarella, and asiago among the best known worldwide. Prosciutto ham, the most popular ingredient of the Italian antipasto (first course) was first made in Parma, a city that also gave its name to Parmesan cheese.

Traditional italian food

Pasta e Fagioli (Noodle and Bean Soup)

Ingredients

• 5 cups water
• 1½ cups dried white beans: navy, baby lima, or northern
• 1 onion, coarsely chopped
• 2 cups canned Italian-style tomatoes, with juice
• 1 cup each of celery and carrots, finely chopped and sliced
• 3 cloves garlic, coarsely chopped, or 1 teaspoon garlic granules
• ½ pound cooked smoked ham, chopped
• 3 bay leaves
• ½ cup macaroni (shells, bows, or elbows), uncooked
• Salt and pepper, to taste
• ½ cup Parmesan cheese, grated, for garnish

Procedure

1. Place water and beans in saucepan.
2. Bring to a boil over high heat for 3 minutes and remove from heat.
3. Cover and set aside for 1 hour.
4. Add the onion, tomatoes, celery, carrots, garlic, smoked ham, and bay leaves.
5. Mix well and bring to a boil over high heat.
6. Reduce to simmer, cover, and cook until beans are tender (about 1½ hours). Stir frequently.
7. Add macaroni and mix well. Cover and continue simmering until macaroni is tender (about 12 minutes).
8. Remove and throw out bay leaves before serving.
9. Serve hot soup in individual bowls with a side dish of Parmesan cheese for the guests to sprinkle into their soup. Serve with crusty bread to dip in the soup.

Serves about 6.

Fettucine Alfredo

Ingredients

• 1 cup butter or margarine at room temperature
• ½ cup heavy cream
• ½ cup Parmesan cheese, grated
• 1 pound cooked pasta, such as fettuccini (cook according to directions on package)
• Salt, pepper, and ground nutmeg to taste

Procedure

1. Cook pasta according to directions on package. Warm a serving bowl in the oven set to the lowest temperature until ready to use.
2. Place butter or margarine in a mixing bowl, and using a wooden spoon, beat until light and fluffy. Gradually add cream and mix until well blended.
3. Add the cheese by Tablespoon, beating well after each addition.
4. Using oven mitts, remove the heated serving bowl from oven and place on a heatproof work surface.
5. Place the drained, cooked pasta in the warm bowl and add cheese mixture.
6. Make sure all the pasta is coated with the sauce.
7. Add salt, pepper, and nutmeg to taste and continue to coat pasta.
8. Serve while very hot with a side dish of grated cheese.
9. The dish goes well with a green salad with Italian dressing and warm garlic bread.