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