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Italian Cuisine

Italian Cuisine. Fong Yang. Contents. Italy’s facts Regions of Italy Common traditional food Italian-American cuisine. Italy’s facts. Capital city: Rome Area: 301,230 sq km Population: 59 million Language : Italian National food: . None. Regions of Italy.

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Italian Cuisine

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  1. Italian Cuisine Fong Yang

  2. Contents • Italy’s facts • Regions of Italy • Common traditional food • Italian-American cuisine

  3. Italy’s facts • Capital city: Rome • Area: 301,230 sq km • Population: 59 million • Language: Italian • National food: None

  4. Regions of Italy • Northern Italy – rich and fat taste • Butter • Parmigiano cheese (parmesan) • Meat • Southern Italy – light and spicy taste • olive oil • Mozzarella cheese • Seafood

  5. Common traditional food • ‘Nduja: spicy kind of sausage/salami with red peppers. • Baccalà: dried and salted Codfish. • Bruschetta: A slice of grilled bread, with olive oil, garlic and tomato. • Focaccia: a flat bread seasoned with olive oil and herbs. • Gnocchi: dumplings, made with potatoes and wheat • Mortadella: salami, made from different parts of pork with potatoes and wheat. • Piadina: a flat bread, stuffed with cheese, ham, and sometime other foods. • Fusilli and Orecchiette: a type of pasta.

  6. Italian-American cuisine • Pizza • Pasta • Spaghetti • Lasagna • Ravioli • Macaroni

  7. Resources • Resources • Italy facts, Maps of world, http://www.mapsofworld.com/italy/italy-facts.htm • Anna Maria, What is Italian cooking, http://www.annamariavolpi.com • Traditional Italian food, http://www.festivalsinitaly.com/traditional-italian-foods.html • Photo Credit: • Italy map, http://www.big-italy-map.co.uk • Pizza, www. watchmojo.com

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