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Mediterranean Countries

Mediterranean Countries . Portugal – Spain – Italy – Sicily – Greece . Geography and climate . Boot-shaped peninsula in the Mediterranean sea North - beauty and rich lands Most productive farming Cured meats – pepperoni, pancetta, salami, & sausage Central - mountainous and hilly

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Mediterranean Countries

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  1. Mediterranean Countries

  2. Portugal – Spain – Italy – Sicily – Greece

  3. Geography and climate • Boot-shaped peninsula in the Mediterranean sea • North - beauty and rich lands • Most productive farming • Cured meats – pepperoni, pancetta, salami, & sausage • Central - mountainous and hilly • Grain, grapes, olives, goats, & sheep • South - poor in agricultural - important products • Olives, tomatoes & mozzarella

  4. Italian Culture • Influence on Italian culture • Roman Empire • Renaissance • Time of great rebirth in art and learning • As Roman Empire declines to Roman Catholic church slowly gained power • Filled the need of leadership • From the wealthy people - art, literature, and science flourished

  5. Italian Culture cont. • Modern culture in Italy • Italian agriculture • Half the land is used for farming • Machines cannot be used - all done by hand • North - dairy herds, largest cheese-producing region in the country • South - olives • Vineyards are scattered throughout • Italian holidays • Most are Roman Catholic • Easter, harvest festivals, Festa Dei Morti/All Soul’s Day, Christmas

  6. Italian Culture cont. • Modern culture in Italy cont. • Villages hold olive and fish festivals – late summer and early fall

  7. Italian Cuisine • During Renaissance, Italian cooking became the “mother cuisine” • History of Italian cuisine • At the beginning belongs to Greeks • Ancient Rome known for elaborate feast • Romans paid high prices for Greek chefs because good food was a status symbol

  8. Italian Cuisine cont. • Characteristics of Italian cuisine • Lively, interesting, colorful, and varied - yet simple • Everything as fresh as possible - shop everyday • Many herbs, spices, and seasonings

  9. Italian staple foods • Pasta - paste made from wheat flour that is dried in various shapes • Al dente: slightly resistant to the bite • Seafood • Rice - grain remain separate with a slight firmness • Pork, lamb, veal, and beef - sausage, wild game, and poultry • Meat is expensive so they then to extend the meat by adding it to sauces

  10. Italian dairy products • Ice cream • Italians introduced ice cream to the rest of Europe • Granita - light sherbet made with powdery ice and coffee or fruit - flavored syrup • Gelati - made with milk, resemble vanilla and chocolate ice cream • Gelato - a rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat. • Cheese • Parmesan • Mozzarella • Romano • Ricotta • Provolone • Gorgonzola • Asiago

  11. Italian Pasta Products • Manicotti • Penne • Cannelloni • Tortellini • Fettuccine • Angel hair • Lasagna • Ravioli • Orecchiette

  12. Different types of pastas

  13. Italian beverages • Caffeeespresso - rich, dark, flavorful coffee • Caffettiera – coffeemaker • Darkly roasted, finely ground coffee beans • French roast in US • Vino – wine • Replaces water at meals

  14. Italian Herbs • Garlic • Onion • Basil • Oregano • Rosemary • Sage • Saffron • Marjoram • Thyme

  15. Pastry • Biscotti: twice baked cookie • Excellent for dipping in coffee • Pour batter in long pan – baked – sliced laid on their side and baked again • Cannoli: tubular pastry shells stuffed with a sweetened filling of whipped ricotta and often contain nuts, citron, or bits of chocolate

  16. Bread • Focaccia: yeast flat bread drizzled with olive oil and sprinkled with herbs • This is where pizza began

  17. Pizza • Pizza chef in Naples • Pizza – red sauce, mozzarella cheese & green basil • Colors of Italian flag to impress Italian queen Margherita • Crust thickness can vary from place to place • Traditional pizza baked in a wood-fired brick oven

  18. Regional Italian Specialties • Northern Italy • Meat easier to obtain and less expensive • Dairy products more common • Cooking fat - butter • Stuffed pasta • Rich meat sauces • Savory types of meals • Cured meats – pepperoni, pancetta, salami, & sausage • Pasta Bolognese - pasta made with egg, ribbon shaped • Risotto: rice dish • Minstrone: soup

  19. Regional Italian Specialties cont. • Northern Italy cont. • Ossobuco - calf’s leg between knee and hoof, served marrow • Pesto: sauce of ground fresh basil, pine nuts, garlic, parmesan cheese, and olive oil • Fettuccini noodles • Gnocchi: dumplings made from potatoes • Polenta: thick cornmeal porridge

  20. Regional Italian Specialties cont. • Central Italy - Roman • Spaghetti - 25 different ways • Lamb • Cheesecake • Grain, grapes, olives, goats, & sheep

  21. Regional Italian Specialties cont. • Southern Italy • Heavily spiced • Olive trees • Napoletana - tubular-shaped pasta • Rich tomato sauces • Mozzarella • Spaghetti and lasagna • Pizza - Neapolitan • Tomatoes and mozzarella • Type of cooking most people in the US are familiar with

  22. Italian meals • Light breakfast • Hearty noon meal - largest of the day, usually eaten at home • Antipasto: is Italian for before the meal • Appetizer course – color and taste appeal • Soup - may replace antipasto • Main course of meat or pasta with sauce & usually a salad • Fruit and cheese • Lighter meal in the evening

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