| While some of the most popular dishes
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| | added to its characteristic flavor and
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| associated with the Italian culture
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| | appeal. In the beginning, ancient Greek
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| include a tempting slice of pizza and a
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| | cookery became an integrated part of
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| heaping plate of pasta, there is much
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| | Italian cuisine. Eventually, a wealth of
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| more to the world of Italian cooking.
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| | imports found their way into the kitchens
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| Throughout the many regions in Italy, the
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| | of early Italians, who sent Roman ships
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| distinctive cuisine of the Italians
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| | to collect a variety of important foods,
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| shines through in a wide-range of eating
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| | including wheat, wine, exotic
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| habits, styles of cooking, and selection
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| | ingredients, and fine spices from around
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| of local ingredients. The changing of the
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| | the world. Some ships even traveled to
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| times has also influenced Italian food,
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| | faraway locations, such as China, to
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| as the meals served in the pre-Roman era
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| | bring back edible resources that
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| possess both similarities and differences
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| | catapulted the depth and variety of
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| in the cuisine of today.
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| | Italian cooking styles.
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| The culinary history of Italy established
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| | Coastal regions are known for their
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| a reputation more than 2,000 years ago,
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| | developments in delicious fish and
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| which includes an illustrious movement
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| | seafood dishes. For example, the island
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| during the Roman Empire. Culturally, food
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| | of Sardinia supplies a more traditional
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| preparation was quite important in the
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| | and simple style of cuisine, which often
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| past where flashes of significance have
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| | incorporated delicacies, associated with
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| been captured in the only surviving
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| | the sea. Swordfish, lobster, anchovies,
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| cookbook (Apicius), which dates back to
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| | sardines, and other Mediterranean treats
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| the first century BC.
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| | represent Italian cooking of the area. In
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| The spread of Italian food diversity
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| | Sicily (another island region), a great
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| began after the fall of the Roman Empire
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| | deal of the cooking drew heavily from
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| when individual city states began to
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| | North African influences. An Arab
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| uphold separate identities and
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| | influence also affected cuisine on the
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| traditions. Each region began to display
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| | island and within the rest of the south,
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| its own unique way of cooking, right down
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| | especially with the introduction of
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| to the formation of a meatball to the
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| | various spices and sweets, such as the
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| characteristic cheeses and wine produced
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| | Sicilian ice cream cake called cassata.
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| in a locale. The north developed Tuscan
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| | As for one of the most popular Italian
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| beef, while black truffles were very
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| | dishes, while the history books often
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| popular in Marches. Provolone and
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| | state that pasta was a product of the
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| mozzarella cheeses developed in the
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| | Chinese brought back by Venetian
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| south, as well as a host of interesting
| |
| | merchant, Marco Polo, it was actually a
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| citrus fruits.
| |
| | rediscovery of a food item eaten during
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| Diverse types of bread, variations in
| |
| | Etruscan and Roman times. It is believed
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| pasta, and varying food preparation
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| | that the first pasta in Italy was made
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| techniques also differed according to
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| | similar to the noodles of today - from
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| region. The southern regions of Italy
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| | the same durum wheat - which was cooked
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| embrace hard-boiled spaghetti, while the
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| | in ovens instead of boiled in water.
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| north often prefers a soft egg noodle.
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| | Today, the differences in Italian cooking
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| Milan is known for their risotto, while
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| | still show through in the distinctions
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| Bologna has a deep history regarding
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| | between the north and the south. Each
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| tortellini, and Naples is famous for
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| | region still carries their own traditions
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| their pizzas.
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| | in cooking that reflects deep history and
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| Over the years, Italian cuisine has
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| | culture with a never ending supply of
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| greatly evolved in part because of a
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| | main courses, appetizers, and desserts
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| wealth of outside influences that have
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| | that continuously tempts the taste buds.
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