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A Short Guide to the History of Italian Cuisine by Cleo Gib
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A Short Guide to the History of Italian Cuisine |
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Food & Beverages
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Today, Italian cooking is one of the most respected types of cooking in the world. The Mediterranean area is renowned for its wine, fresh dairy products, rich breads, and ripe fruits and vegetables. This agreeable Italian climate hosts a mix of rocky, mountainous hills and lush seaside loam, and is a perfect area to grow plants and raise goats and cattle. Italy’s mix of quality farming terrain and a rich tradition of cooking excellence has made it a capital of world cuisine. Before you take off on culinary tours in Italy, this article will give you the basic history of Italian cuisine development. The Earliest Cooking History What we now as the modern country of Italy was, until the 19th century, a collection of independent city states. As such, each region of the country developed cooking specialties separately before coming together and creating national dishes in the early-modern period. The first Italian cooking developed in the Roman Empire. The Roman Republic dissolved, creating the way for the Roman Empire, in the early centuries around 50 BCE. From this point on, the area around Rome was famous for its olive oil and numerous products made from it. Salads, meat dishes, and pasta that influenced contemporary dishes were developed around this time. The famous Italian tomato sauce, however, was not created until after Columbus discovered the new world in the late 16th century CE. New world products like tomatoes and potatoes were traded in Spain and eventually found their way into Italian cooking. Early-Modern Dishes and Areas of Development Today, some of the separation of early Italian city states can be detected because each region has a specialty dish. While cooks make Italian favorites in every city, you can supposedly find the best pizza in Naples. You will find the best tortellini in the middle part of the country, or Bologna. When you go on your own culinary tours in Italy, you will be treated to wine-tasting lunches and samplings of each region's specialty food and particular local favorites.
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