dishes that form part of the Italian cuisine. However, Italian cuisine has
a lot more to offer than just these two well known dishes. Most
importantly, Italian cuisine also has a rich and tempting history - just
like the different dishes that form part of its offerings.
All over the land of Italy, all the Italians always maintain a distinctive
cooking habit or style that shines in their eating habits, their styles of
preparing a meal and the way they select local ingredients. Right from the
pre-Roman era till date the Italian food history has gone through a
considerable change.
In the ancient times, the preparation of food was very important. One of
the ancient and surviving cookbooks is known as the Apicus. The Apicus
dates right back to 1st century BC.
It was after the downfall of the Romans that the spread of the Italian
cuisine began. Individual states started to uphold their separate
traditions and identities. Every region started its own special and unique
method of cooking, from the very basic preparation of the meatballs to
characteristic varieties of cheeses and also the wine produced in any
locale.
For example Northern states developed the Tuscan beef, on the other hand
black truffles was prepared in Marches, and the very famous Mozzarella and
Provolone cheeses developed in South, simultaneously being the host of a
lot of citrus fruits.
There were varieties in bread, pasta, and other different food preparation
methodologies according to the region. The eating habits were also a total
contrast as the people in Southern Italy loved hard-boiled spaghetti, but
those from the North preferred the soft-egg noodles.
Different cities started to become famous for their specialties like Milan
for Risotto, Bologna for Tortellini, while Naples for Pizzas.
In these past few years the Italian cuisine evolved greatly due to the
wealth from outside influences which added a flavor and an appeal. The
ancient Greeks with their wealthy imports from various places added an
exotic ingredients and spices to the Italian cuisine.
The Coastal regions of Italy are popular for delicious seafood and fish.
For example, while Sardinia has a traditional style of cooking that
includes foods such as Swordfish, anchovies, lobster, sardines, etc,
Sicily has heavy North-African influences.
Even today the varieties in Italian cooking show distinctions between the
northern and the southern style of cooking. Each and every region carries
their traditions reflecting deeply in history. This wonderful culture with
never-ending preparations of appetizers, main-courses, and desserts that
will always continue to tempt our taste buds.
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