ITALIAN CUISINE

                       History

             Ask most people outside of Italy what their favorite Italian food is and you'll most likely hear a common listing of pizza, spaghetti, and lasagna. While most of us recognize pizza and pasta as Italian cuisine, the rich history of Italy proves that the food is much more than dough and tomato sauce. Pulling from Roman, Greek, and Arab influences, Italian cuisine evolved many times over before it became the popular foods known around the world today.

Worldly Influences on Italian Cuisine

            Rome controlled the area that is now Italy for many years, bringing in Greek influences and importing foods from all around the world. The Romans had a penchant for exotic ingredients and spices, which allowed for a large variety of foods to be prepared and ingredients such as ginger, pepper, sugar, and other spices to make a debut in Italian cuisine. After the Romans lost control of Italy, other influences from France and Austria were able to make their way into Italian foods. 
             
               Northern Italy was the region dedicated to trading luxury items and the area grew wealthy because of it. This helped create a difference between northern and southern Italian cooking. The southern tip of Italy was poor, and many people had to figure out how to create foods that were filling and inexpensive. While the northerners were making fresh pastas from egg and cream, the southerners were perfecting the art of creating dry pasta and macaroni.

The Origins of Pizza and Pasta

                   Much of what the world knows as Italian food has its roots in southern Italy, especially Naples and Sicily. The working class and peasants holds the claim to fame on creating pizza and pasta. Historically, pizza was not served with tomato sauce but rather rubbed with oil and served with fish. Once tomatoes were brought to Italy, pizza makers started creating red sauce pizza topped with fish or other meat. In the 1800's it wasn't uncommon to see pizza sellers on the side of the road in Naples. This tradition has continued, although the pizza is now sold in small shops and pizzerias as opposed to carts lined up in the street.

                 Macaroni is a term used when describing hard shaped pasta pieces. It was the peasant's food, along with pizza, because it was inexpensive to make and had a very long shelf life. Italy even exported macaroni to other countries needing cheap, long-lasting food. Some researchers have found documents that appear to mention the use of macaroni in Italy as early as the 12th century. Spaghetti is another type of dried pasta, and was historically served with fish and olive oil with garlic. Spaghetti Bolognese didn't become the norm until tomatoes were introduced to Italy.

History and Modern Times

                                                    Today many of the historical culinary influences of the Romans and Greeks are still apparent in Italian cooking. Fish is still a large part of the diet, and Italians still focus on serving foods that are in season and grown locally, just like they did in the past. People from all over the world can credit Italy, specifically Naples and Sicily, with creating two of the most well-loved Italian foods, pizza and pasta.

Classic Ingredients of Italian Cuisine

                      Most people think of tomatoes and bread when discussing the basics of Italian food. But did you know that tomatoes were not a staple in Italy until they were introduced into Europe in the 16th century? Before the introduction of tomatoes it was common to see Italian cooks using flat bread, olive oil, garlic, fish, game meat, cheeses, and seasonal fruits and vegetables in their cooking. Now tomatoes, cheese, and pasta create the base for most Italian dishes. Even Italian desserts commonly use creams and cheeses to create rich textures and flavors.

Cheeses and Herbs

Cheese is a vital ingredient in Italian cooking. Some cheeses are eaten fresh with wine or as part of an antipasto (meat ) dish, while others are mixed with herbs and cream to create a savory stuffing for noodle dishes. Some of the common cheeses include asiago, gorgonzola, mozzarella, parmigiano-reggiano, pecorino, provolone, and ricotta. Many of these cheeses are dry and used to shave over pasta dishes or sprinkle into a cheese mixture. Cheese mixtures are often flavored with popular herbs such as parsley, oregano, and basil. Italians also frequently use capers and bay leaves.

Fruits and Vegetables: Italians are well known for using seasonal fruits and vegetables in their dishes. In fact, many Italian dishes are only served when the fruits or vegetables used in them are in season. Zucchini and zucchini blossoms are popular ingredients. The blossoms are actually served as a main dish when stuffed with cheeses and deep fried. Spinach is used in ravioli and lasagna or may be served with garlic and olive oil. Eggplants are another essential ingredient as they often serve as the vegetarian option for the parmigano dishes and are used in Italian soups and stews.

                             Tomatoes are probably the most used fruit since they're found on pasta, in pasta casseroles, on pizza, and served fresh with antipasto dishes. They are also often sliced thin and placed on top of baked pasta dishes. Another essential fruit is the olive. Grown for both its oil and flesh, olives are used in some way in almost every savory Italian dish. Watermelon, apricots, apples, pears, and peaches are ingredients often used in salads. A common fruit dish is watermelon sprinkled with balsamic vinegar and mint, served as a salad in the summer.

Ingredients for Italian Desserts

                       While Italian's are well known for their pasta dishes, they also make a number of desserts. Cannoli, tiramisu, panna cotta, and pignoli cookies are just a few of the most popular dishes. To make popular Italian desserts, you would need to stock your kitchen with ricotta cheese, honey, cream, cinnamon, vanilla, sugar, coffee, a variety of nuts, and amaretto. A lot of Italian desserts are not heavy on white sugar but use liqueurs and spices or extracts to add sweetness and flavor. Some desserts like tiramisu or Italian cakes are soaked in coffee or liqueur to add sweetness or bring out the natural flavors of the dessert.
If you enjoy cooking Italian food, it's important to stock your pantry with common ingredients. This way you'll always have the necessary items needed to make a full Italian meal.

Spices Used in Italian Cuisine

Italian food relies on flavorful and robust spices to season different dishes. The traditional spices used in most Italian cooking include coriander, nutmeg, pepper, saffron, salt, and vanilla. Olive oil and garlic, although not spices, are also an important part of Italian cooking. Olive oil often forms a base for spices and herbs to stick to and permeate through during the cooking process.

            Garlic is one of the top ingredients used to add flavor, and it was historically used with olive oil to flavor pasta dishes, fish, and pizza. It wasn't until different herbs and spices started being introduced to Europe that the use of other spices became commonplace in Italy. Today, spices are an easy and inexpensive way to add flavor to any Italian dish.

Savory Italian Spices

           Coriander is the seed found on the cilantro plant. These little aromatic seeds are often used to flavor game meats such as lamb or pork. It provides a citrus flavor, and may be used whole in a marinade or sprinkled on meat during the cooking process.
Nutmeg is often used in baking in many countries. Italian cooks actually use nutmeg as both a savory and sweet spice. It's not uncommon to taste nutmeg, a seed from the myristica plant, in the cheese filling of raviolis. It may also be used in cheese mixtures to fill desserts or sprinkled on top of a dessert.
Salt and pepper are used often in Italian cooking. Whole sea salt is the preferred type of salt used in Italy. Fresh ground peppercorns are preferred over processed ground pepper. Salt and pepper is sprinkled on most meat dishes and into sauces. Chefs will add salt and pepper throughout the cooking process to insure proper seasoning.
Saffron is an expensive spice because of the delicate process of harvesting it from the crocus flower. It's not used as much as some of the other spices, but it does hold a place in Italian cooking. Certain rice dishes, such as risotto, get some of the coloring and flavoring from saffron.

Sweet Italian Spices

There aren't as many sweet spices as there are savory spices used in Italian cooking, especially since some of the savory spices perform double duty as both savory and sweet. Allspice is one spice that flavors puddings and pies. It's similar to a combination of cinnamon, cloves, and nutmeg, but still has its own unique flavor.
Ginger is only popular in certain parts of Italy, but it's used a lot to flavor meats and desserts. Ginger can be candied, ground, or sliced, so it's not uncommon to see this spice used in a variety of different ways. Cinnamon is used for pastries and other desserts that need just a touch of spice and color. Italians also frequently use vanilla to flavor cream based desserts. Unlike many countries, Italians prefer to grate the vanilla bean over using an extract.
The Italian food that looks and tastes the best is the kind that holds true to tradition. Simple ingredients flavored with spices and herbs are the philosophy behind great Italian cooking.

What Is Pasta?

Pasta is a food that has its origins in the Mediterranean but has grown to become a food eaten in countries all over the world. Originally made from two ingredients, flour and water, pasta is inexpensive and can be flavored with a number of sauces and creams. It originated as the poor man's food in southern Italy because it was easy and inexpensive to make. The ability to create hard pasta meant that it could be stored for months. Grocery markets now sell pastas and macaroni in all shapes and sizes. To cater to those with food sensitivities, there are also pastas now made from gluten free flour.

How to Make Pasta

Gone are the days of having to knead dough and hand-cut pasta into different shapes. Stores now sell bags and boxes of dried pasta that makes getting and preparing pasta simple and inexpensive. However, there's something about fresh made pasta that's satisfying to make and eat. There are now machines that make the process of rolling out the pasta dough and cutting strips of pasta simple and easy. If you don't want to spend a lot of time making pasta before dinner, you can make a large batch and freeze it for a few months. The pasta will hold its fresh taste, making it seem like you just made a batch of fresh pasta every time you cook.

Basics of Making Pasta

Pasta is made from flour. The two main kinds of flour used for making pasta include white flour and semolina flour. You can also use whole wheat flour, although this will change the taste and texture of the pasta. Semolina, a grain flour, is the traditional flour used in making pasta. White flour creates a dough that is easy to shape and work with. Semolina flour creates an elastic dough that allows you to shape it into almost anything you desire. When combined together, white and semolina flours make the perfect pasta dough, especially when using a crank or electric pasta machine.
To make fresh pasta at home, all you need are flour, salt, olive oil, and eggs. While you can roll the dough out using a rolling pin and cut noodles out with a knife, if you'll be making pasta regularly you may want to invest in a pasta machine. Measure out a cup of white and semolina flour. Pour it onto a hard, smooth surface and make a well in the middle. Add a pinch of salt, two eggs, and a teaspoon of olive oil into the well. Using a fork, stir the eggs and oil, allowing the flour to sift into the eggs from the sides. Keep stirring until you have a soft ball of pasta dough.
You will need to knead the pasta dough for about 10 minutes, and then let it sit at room temperature for an hour. If using a pasta machine, you will follow the instructions to roll and cut out the dough into noodles or macaroni shapes.

Making Pasta without a Machine

A pasta machine is great for cutting out different shapes and getting perfectly sized sheets of pasta dough, but it's not necessary to use a machine to make pasta. After the dough has sat for an hour, cut it in half and use a rolling pin to create a medium thin sheet of dough. Let this sheet sit until it's slightly stiff but not hard and dry. Using a knife or rolling cutter, cut out long strips for pasta or squares or circles for ravioli.
Whether using a machine or cutting it out by hand the dough will be soft and slightly wet after you cut it out. You can immediately boil the pasta or chill it in the fridge to boil later in the day. If making a large batch of pasta let the pasta dry completely and then freeze it in a plastic bag for up to three months. Once you learn how to make your own pasta, you'll probably never return to store bought varieties.

Types of Pasta and Macaroni

Pasta can be categorized by shape, and the common shapes are flat, hollow, smooth, and twisted. The names of the pasta identify the shapes. Spaghetti, linguine, fettuccine, capellini and vermicelli are long and flat pastas. The definitions of these words include cord, little tongues, small ribbons, fine hair, and little worms. Cannelloni, penne, and rigatoni are hollow shaped pastas that are sometimes stuffed with cheese and meat or vegetables.
Penne is often used in pasta dishes with a cream sauce since the hollow shape allows the sauce to fill the pasta. The spiral shaped pastas are rotini and fusilli, and both of those words mean spirals or spindles. Lasagna is flat, sheet shaped type pasta that is often used to create a layered dish of pasta, cheese, meat, and sauce. The other popular type of pasta is ravioli. These are now sold frozen, but traditionally each side of the ravioli was cut out individually, stuffed and sealed with a light egg wash.

Popular Pasta Dishes

There are a number of pasta dishes that are popular in restaurants and homes. Lasagna is a favorite because it's simple to make and usually makes a large quantity. Italian homes often serve this pasta dish during the holidays. Ravioli is also popular because it can be stuffed with a number of different ingredients. The most common ingredient is a ricotta cheese filling, but many cooks also like to stuff their raviolis with meat, spinach, or pumpkin.
Spaghetti and meatballs is a favorite dish with both adults and children. Found commonly on restaurant menus, spaghetti can take on a variety of different flavors based on the sauce used. Some red sauces are smooth, while others have chunks of meats and vegetables. Fettuccine alfredo is an alternative to red sauce pasta, using a mixture of cream and cheese to create a white sauce. Pasta primavera takes advantage of seasonal vegetables and uses olive oil and herbs to flavor the pasta. This is a lighter dish and preferred by those who don't like heavy sauces.
Pasta is sometimes considered a fattening food, but it's really the sauces and additional ingredients used on the pasta that makes it a heavy food. Since pasta is made from grain flour, it's actually low in calories and fat. By varying the types of pasta used with different sauces, you can eat pasta every night and not worry about gaining too much weight.

What Is Pizza?

The common definition of pizza is a flat round bread that's covered with tomato sauce, mozzarella cheese, and toppings of meat and vegetables. Pizza has become one of the most loved convenience foods. Grocery stores sell frozen varieties from a number of popular restaurants, along with creating store brand pizzas that people can cook within a matter of minutes. Pizza chains are popular all over the world, and individual pizzerias are known for old-school style pizzas that mimic the original pizza recipes of Italy.
The pizza familiar to most people has its roots in southern Italy. However, pizza has existed since the 6th century B.C. when soldiers would bake dough in a flat bread style and cover it with cheese and dates. The Romans also enjoyed foods that resembled pizza, filling hollowed out bread with oil, garlic, and other toppings. In the 16th century, tomatoes were introduced to Italy and southern Italians started adding chopped tomatoes to the dough. Pizza was sold from carts or big drums in the street, and was a staple on the table of many poor Italian families. This was the debut of what we currently know as pizza.

The Basics of Pizza

The crust of pizza is made from white or semolina flour and may occasionally be flavored with herbs or cheeses. Pizza crust is then sprinkled with oil or sauce, topped with cheese, and foods such as pepperoni, sausage, meatballs, peppers, onion, and anchovies are added. Traditionally, pizza was cooked in a wood or brick oven which gave it a crisp crust and rustic taste. Some current pizza restaurants are going back to tradition and offering wood fired pizzas. In some places, such as Greece and Rome, pizza is actually cooked in pans rather than on a stone. This gives the pizza a thicker crust and heavier texture.

The Popularity of Pizza

Pizza made it to America in the 19th century and the popular method of selling pizza by the slice began in the larger cities where people couldn't afford to purchase an entire pizza but didn't mind paying a small amount for a slice. Buying pizza by the slice is still an option in some pizzerias. Italian-Americans also started serving tomato pie in small pizzerias, which was basically a pizza built backwards. Instead of the normal crust, sauce, and cheese as we know it now, tomato pie was crust, cheese, and sauce.
Chain pizza restaurants have popped up all over the world, and the tradition of topping pizza with sauce and cheese has now evolved into putting any of your favorite flavors on a pizza. It's not uncommon to find pizza topped with salad greens and truffle oil or alfredo sauce and chicken. Pizza is so popular that many restaurants actually offer buffet options so customers can sample all the flavors of pizza.
Ask most kids what their favorite food is and the majority of them will tell you pizza. Ask any adult what pizza is and most of them will tell you it's a delicious convenience food that works as a meal any night of the week. Whether enjoying the traditional pizza of Italy or trying a new style of pizza, most people agree that pizza is one food with international appeal.

How to Make Pizza

Pizza is such a popular item that many people want to learn how to make it at home. Even with the number of pizzerias willing to deliver a hot pizza pie to your door, nothing beats the taste of homemade dough and pizza fresh out of the oven. For those who are a little less adventurous, there are premade pizza shells available at most grocery stores and all you have to do is add sauce, cheese, and toppings to have a homemade pizza.
When making pizza at home, you'll need to decide if you want to use a round pizza pan or bake a large rectangular pizza in a sheet pan. Round pizzas are the most commonly seen type, but in some regions in Italy pizza is always made in square or rectangular metal pans. Sheet pizzas allow you to have a thicker crust on the entire pizza rather than just at the edge. Either way you make it, the general idea of making pizza is the same.

Making the Dough :

Pizza dough is a rather simple process very similar to making bread dough. You need at least two cups of flour, a packet of yeast, ¾ cups of warm water, a teaspoon of salt, and a tablespoon of olive oil. You will put the water, yeast, and sugar in a bowl and allow the yeast to sit for at least 10 minutes. Add in the olive oil and salt before gradually mixing in the flour. Once you have a dough ball, knead it until it's elastic, drizzle a bit of olive oil over it and allow it to rise for one hour.

Once the dough rises, punch it down and split the ball into two pieces. You can roll it out and make a pizza, but it's really best to wrap the dough balls and allow them to chill overnight. Not only will cold dough be easier to work with, but the yeast will continue to ferment and flavor the dough.

Roll It Out and Bake :

 When you're ready to bake, spread a bit of cornmeal onto your countertop and roll the dough out to the size of your pizza pan. Don't expect the perfectly round pizzas you get from pizzerias. It's okay if your dough isn't perfectly round, it will lend a more rustic feel to your pizza. Spread your favorite pizza sauce onto the dough. Some people like to stick with the traditional tomato sauce while others experiment with white sauce or oils. Add your cheese and toppings, making sure that you leave at least one inch of dough around the edge.

Freezing Pizza :

 If you want to make pizzas and freeze them for later, just follow the above recipe. You can freeze the dough or make the entire pizza and freeze it. To give a frozen pizza fresh flavor, only freeze it with the cheese and sauce on it. Add your toppings the night you're going to bake it.

Remember to thoroughly cook any meat toppings before adding them to your pizza. Your pizza will not bake long enough to cook raw meat toppings on a pizza. Take advantage of homemade pizza to experiment with a variety of flavors and toppings. Eventually you'll have your own signature pie.

Popular Herbs for Italian Cooking

Fresh herbs are used almost exclusively in Italian cooking. Why? They taste better than dried herbs. Fresh herbs have all their aromatic oils. The intensity of herbs vary, so when substituting, try to pick something with a similar punch, or be prepared to adjust the amount of herb. This chart lists the most important herbs used in Italian cooking:

Herb	Italian Name	Description
Basil	Basilico	Italy's best known herb, basil has a strong anise flavor. A must inpesto, basil is a natural with tomatoes. (Basil's sweetness works nicely with the acidity in the tomatoes.) Tarragon, which isn't widely used in Italy, has a similar anise flavor, and you can use it as a substitute. You can also use parsley in most recipes calling for basil.
Bay leaf	Alloro	Once sold only dried, this herb is increasingly available fresh as well. Dried leaves are often dropped into a pot of simmering beans or soup to impart their gentle aroma. You can use fresh leaves, which tend to be longer and thinner, in the same fashion.
Marjoram	Maggiorana	This herb is similar to oregano but milder in flavor. Popular in the Riviera, marjoram is good with meats and seafood.
Mint	Menta	You can find hundreds of kinds of mint. Some are mild and sweet; others spicy and hot. Mint is used more in southern Italy and has an intensity and freshness similar to basil, which is perhaps the best substitute.
Oregano	Origano	This herb has a potent aroma and flavor that predominates in much southern Italian cooking and is used commonly with tomatoes.
Parsley	Prezzemolo	This herb is the unheralded star of Italian cooking. Basil may get all the attention, but parsley is more widely used. Flat-leaf varieties have a stronger flavor than curly-leaf varieties. You can cook parsley with garlic and onions in olive oil to form the flavor base for many dishes.
Rosemary	Rosmarino	With rosemary's strong resinous (or pine) aroma and flavor, you must use it sparingly. The tough needles need time to soften, and you shouldn't add it to dishes that you don't cook. Rosemary is a natural with potatoes, chicken, lamb, and beef.
Sage	Salvia	Sage is especially popular in Tuscany and other parts of central and northern Italy. Sage is pungent with a musty mint taste and has an affinity for butter sauces, as well as pork and chicken.
Thyme	Timo	Diminutive thyme leaves pack a surprising punch. Many varieties have a lemony flavor. Thyme isn't as widely used in Italy as other herbs.

ITALIAN COOKING EQUIPMENT

 

Few things are more tasty than a home-cooked Italian meal. Having the proper kitchen equipment makes Italian cooking easier. Everything you need should be available at cookware or major department stores. 

Pasta Machine :

A stainless steel, hand-cranked pasta machine helps cooks churn out homemade pastas. These are clamped to the edge of a table or counter, and a variety of sizes and shapes of pasta are rolled out through various attachments.

Mezzaluna

A mezzaluna is a half-moon-shaped knife with handles at the ends of the blade. Cooks roll the blade from side to side to chop herbs and vegetables. Be careful using a mezzaluna as the blade is extremely sharp.

Pasta Pot

A five-quart pot is a good size for cooking for two. Purchase one with an inner draining basket that has handles. Once the water has come to a boil and pasta is cooked, raise the basket up by its handles to drain.

Grater

A basic, four-sided grater will work just fine for most needs. Another option is a rotary cheese grater, which has a container to catch the cheese. The grater may have different-size apertures as well.

Ravioli

A nifty tool is a ravioli cutter, which is handy for cutting ravioli or pizza.

 HISTORY OF ITALIAN CUISINE

Ask most people outside of Italy what their favorite Italian food is and you'll most likely hear a common listing of pizza, spaghetti, and lasagna. While most of us recognize pizza and pasta as Italian cuisine, the rich history of Italy proves that the food is much more than dough and tomato sauce. Pulling from Roman, Greek, and Arab influences, Italian cuisine evolved many times over before it became the popular foods known around the world today.

Worldly Influences on Italian Cuisine

Rome controlled the area that is now Italy for many years, bringing in Greek influences and importing foods from all around the world. The Romans had a penchant for exotic ingredients and spices, which allowed for a large variety of foods to be prepared and ingredients such as ginger, pepper, sugar, and other spices to make a debut in Italian cuisine. After the Romans lost control of Italy, other influences from France and Austria were able to make their way into Italian foods.

Northern Italy was the region dedicated to trading luxury items and the area grew wealthy because of it. This helped create a difference between northern and southern Italian cooking. The southern tip of Italy was poor, and many people had to figure out how to create foods that were filling and inexpensive. While the northerners were making fresh pastas from egg and cream, the southerners were perfecting the art of creating dry pasta and macaroni.

The Origins of Pizza and Pasta

Much of what the world knows as Italian food has its roots in southern Italy, especially Naples and Sicily. The working class and peasants holds the claim to fame on creating pizza and pasta. Historically, pizza was not served with tomato sauce but rather rubbed with oil and served with fish. Once tomatoes were brought to Italy, pizza makers started creating red sauce pizza topped with fish or other meat. In the 1800's it wasn't uncommon to see pizza sellers on the side of the road in Naples. This tradition has continued, although the pizza is now sold in small shops and pizzerias as opposed to carts lined up in the street.

Macaroni is a term used when describing hard shaped pasta pieces. It was the peasant's food, along with pizza, because it was inexpensive to make and had a very long shelf life. Italy even exported macaroni to other countries needing cheap, long-lasting food. Some researchers have found documents that appear to mention the use of macaroni in Italy as early as the 12th century. Spaghetti is another type of dried pasta, and was historically served with fish and olive oil with garlic. Spaghetti Bolognese didn't become the norm until tomatoes were introduced to Italy.

History and Modern Times

Today many of the historical culinary influences of the Romans and Greeks are still apparent in Italian cooking. Fish is still a large part of the diet, and Italians still focus on serving foods that are in season and grown locally, just like they did in the past. People from all over the world can credit Italy, specifically Naples and Sicily, with creating two of the most well-loved Italian foods, pizza and pasta.

Classic Ingredients of Italian Cuisine

Most people think of tomatoes and bread when discussing the basics of Italian food. But did you know that tomatoes were not a staple in Italy until they were introduced into Europe in the 16th century? Before the introduction of tomatoes it was common to see Italian cooks using flatbread, olive oil, garlic, fish, game meat, cheeses, and seasonal fruits and vegetables in their cooking. Now tomatoes, cheese, and pasta create the base for most Italian dishes. Even Italian desserts commonly use creams and cheeses to create rich textures and flavors.

Cheeses and Herbs

Cheese is a vital ingredient in Italian cooking. Some cheeses are eaten fresh with wine or as part of an antipasto (meat ) dish, while others are mixed with herbs and cream to create a savory stuffing for noodle dishes. Some of the common cheeses include asiago, gorgonzola, mozzarella, parmigiano-reggiano, pecorino, provolone, and ricotta. Many of these cheeses are dry and used to shave over pasta dishes or sprinkle into a cheese mixture. Cheese mixtures are often flavored with popular herbs such as parsley, oregano, and basil. Italians also frequently use capers and bay leaves.

Fruits and Vegetables: Italians are well known for using seasonal fruits and vegetables in their dishes. In fact, many Italian dishes are only served when the fruits or vegetables used in them are in season. Zucchini and zucchini blossoms are popular ingredients. The blossoms are actually served as a main dish when stuffed with cheeses and deep fried. Spinach is used in ravioli and lasagna or may be served with garlic and olive oil. Eggplants are another essential ingredient as they often serve as the vegetarian option for the parmigano dishes and are used in Italian soups and stews.

Tomatoes are probably the most used fruit since they're found on pasta, in pasta casseroles, on pizza, and served fresh with antipasto dishes. They are also often sliced thin and placed on top of baked pasta dishes. Another essential fruit is the olive. Grown for both its oil and flesh, olives are used in some way in almost every savory Italian dish. Watermelon, apricots, apples, pears, and peaches are ingredients often used in salads. A common fruit dish is watermelon sprinkled with balsamic vinegar and mint, served as a salad in the summer.

Ingredients for Italian Desserts

While Italian's are well known for their pasta dishes, they also make a number of desserts. Cannoli, tiramisu, panna cotta, and pignoli cookies are just a few of the most popular dishes. To make popular Italian desserts, you would need to stock your kitchen with ricotta cheese, honey, cream, cinnamon, vanilla, sugar, coffee, a variety of nuts, and amaretto. A lot of Italian desserts are not heavy on white sugar but use liqueurs and spices or extracts to add sweetness and flavor. Some desserts like tiramisu or Italian cakes are soaked in coffee or liqueur to add sweetness or bring out the natural flavors of the dessert.
If you enjoy cooking Italian food, it's important to stock your pantry with common ingredients. This way you'll always have the necessary items needed to make a full Italian meal.

Spices Used in Italian Cuisine

Italian food relies on flavorful and robust spices to season different dishes. The traditional spices used in most Italian cooking include coriander, nutmeg, pepper, saffron, salt, and vanilla. Olive oil and garlic, although not spices, are also an important part of Italian cooking. Olive oil often forms a base for spices and herbs to stick to and permeate through during the cooking process.
Garlic is one of the top ingredients used to add flavor, and it was historically used with olive oil to flavor pasta dishes, fish, and pizza. It wasn't until different herbs and spices started being introduced to Europe that the use of other spices became commonplace in Italy. Today, spices are an easy and inexpensive way to add flavor to any Italian dish.

Savory Italian Spices

Coriander is the seed found on the cilantro plant. These little aromatic seeds are often used to flavor game meats such as lamb or pork. It provides a citrusy flavor, and may be used whole in a marinade or sprinkled on meat during the cooking process.
Nutmeg is often used in baking in many countries. Italian cooks actually use nutmeg as both a savory and sweet spice. It's not uncommon to taste nutmeg, a seed from the myristica plant, in the cheese filling of raviolis. It may also be used in cheese mixtures to fill desserts or sprinkled on top of a dessert.
Salt and pepper are used often in Italian cooking. Whole sea salt is the preferred type of salt used in Italy. Fresh ground peppercorns are preferred over processed ground pepper. Salt and pepper is sprinkled on most meat dishes and into sauces. Chefs will add salt and pepper throughout the cooking process to insure proper seasoning.
Saffron is an expensive spice because of the delicate process of harvesting it from the crocus flower. It's not used as much as some of the other spices, but it does hold a place in Italian cooking. Certain rice dishes, such as risotto, get some of the coloring and flavoring from saffron.

Sweet Italian Spices

There aren't as many sweet spices as there are savory spices used in Italian cooking, especially since some of the savory spices perform double duty as both savory and sweet. Allspice is one spice that flavors puddings and pies. It's similar to a combination of cinnamon, cloves, and nutmeg, but still has its own unique flavor.
Ginger is only popular in certain parts of Italy, but it's used a lot to flavor meats and desserts. Ginger can be candied, ground, or sliced, so it's not uncommon to see this spice used in a variety of different ways. Cinnamon is used for pastries and other desserts that need just a touch of spice and color. Italians also frequently use vanilla to flavor cream based desserts. Unlike many countries, Italians prefer to grate the vanilla bean over using an extract.
The Italian food that looks and tastes the best is the kind that holds true to tradition. Simple ingredients flavored with spices and herbs are the philosophy behind great Italian cooking.

What Is Pasta?

Pasta is a food that has its origins in the Mediterranean but has grown to become a food eaten in countries all over the world. Originally made from two ingredients, flour and water, pasta is inexpensive and can be flavored with a number of sauces and creams. It originated as the poor man's food in southern Italy because it was easy and inexpensive to make. The ability to create hard pasta meant that it could be stored for months. Grocery markets now sell pastas and macaroni in all shapes and sizes. To cater to those with food sensitivities, there are also pastas now made from gluten free flour.

How to Make Pasta

Gone are the days of having to knead dough and hand-cut pasta into different shapes. Stores now sell bags and boxes of dried pasta that makes getting and preparing pasta simple and inexpensive. However, there's something about fresh made pasta that's satisfying to make and eat. There are now machines that make the process of rolling out the pasta dough and cutting strips of pasta simple and easy. If you don't want to spend a lot of time making pasta before dinner, you can make a large batch and freeze it for a few months. The pasta will hold its fresh taste, making it seem like you just made a batch of fresh pasta every time you cook.

Basics of Making Pasta

Pasta is made from flour. The two main kinds of flour used for making pasta include white flour and semolina flour. You can also use whole wheat flour, although this will change the taste and texture of the pasta. Semolina, a grain flour, is the traditional flour used in making pasta. White flour creates a dough that is easy to shape and work with. Semolina flour creates an elastic dough that allows you to shape it into almost anything you desire. When combined together, white and semolina flours make the perfect pasta dough, especially when using a crank or electric pasta machine.
To make fresh pasta at home, all you need are flour, salt, olive oil, and eggs. While you can roll the dough out using a rolling pin and cut noodles out with a knife, if you'll be making pasta regularly you may want to invest in a pasta machine. Measure out a cup of white and semolina flour. Pour it onto a hard, smooth surface and make a well in the middle. Add a pinch of salt, two eggs, and a teaspoon of olive oil into the well. Using a fork, stir the eggs and oil, allowing the flour to sift into the eggs from the sides. Keep stirring until you have a soft ball of pasta dough.
You will need to knead the pasta dough for about 10 minutes, and then let it sit at room temperature for an hour. If using a pasta machine, you will follow the instructions to roll and cut out the dough into noodles or macaroni shapes.

Making Pasta without a Machine

A pasta machine is great for cutting out different shapes and getting perfectly sized sheets of pasta dough, but it's not necessary to use a machine to make pasta. After the dough has sat for an hour, cut it in half and use a rolling pin to create a medium thin sheet of dough. Let this sheet sit until it's slightly stiff but not hard and dry. Using a knife or rolling cutter, cut out long strips for pasta or squares or circles for ravioli.
Whether using a machine or cutting it out by hand the dough will be soft and slightly wet after you cut it out. You can immediately boil the pasta or chill it in the fridge to boil later in the day. If making a large batch of pasta let the pasta dry completely and then freeze it in a plastic bag for up to three months. Once you learn how to make your own pasta, you'll probably never return to store bought varieties.

Types of Pasta and Macaroni

Pasta can be categorized by shape, and the common shapes are flat, hollow, smooth, and twisted. The names of the pasta identify the shapes. Spaghetti, linguine, fettuccine, capellini and vermicelli are long and flat pastas. The definitions of these words include cord, little tongues, small ribbons, fine hair, and little worms. Cannelloni, penne, and rigatoni are hollow shaped pastas that are sometimes stuffed with cheese and meat or vegetables.
Penne is often used in pasta dishes with a cream sauce since the hollow shape allows the sauce to fill the pasta. The spiral shaped pastas are rotini and fusilli, and both of those words mean spirals or spindles. Lasagna is flat, sheet shaped type pasta that is often used to create a layered dish of pasta, cheese, meat, and sauce. The other popular type of pasta is ravioli. These are now sold frozen, but traditionally each side of the ravioli was cut out individually, stuffed and sealed with a light egg wash.

Popular Pasta Dishes

There are a number of pasta dishes that are popular in restaurants and homes. Lasagna is a favorite because it's simple to make and usually makes a large quantity. Italian homes often serve this pasta dish during the holidays. Ravioli is also popular because it can be stuffed with a number of different ingredients. The most common ingredient is a ricotta cheese filling, but many cooks also like to stuff their raviolis with meat, spinach, or pumpkin.
Spaghetti and meatballs is a favorite dish with both adults and children. Found commonly on restaurant menus, spaghetti can take on a variety of different flavors based on the sauce used. Some red sauces are smooth, while others have chunks of meats and vegetables. Fettuccine alfredo is an alternative to red sauce pasta, using a mixture of cream and cheese to create a white sauce. Pasta primavera takes advantage of seasonal vegetables and uses olive oil and herbs to flavor the pasta. This is a lighter dish and preferred by those who don't like heavy sauces.
Pasta is sometimes considered a fattening food, but it's really the sauces and additional ingredients used on the pasta that makes it a heavy food. Since pasta is made from grain flour, it's actually low in calories and fat. By varying the types of pasta used with different sauces, you can eat pasta every night and not worry about gaining too much weight.

What Is Pizza?

The common definition of pizza is a flat round bread that's covered with tomato sauce, mozzarella cheese, and toppings of meat and vegetables. Pizza has become one of the most loved convenience foods. Grocery stores sell frozen varieties from a number of popular restaurants, along with creating store brand pizzas that people can cook within a matter of minutes. Pizza chains are popular all over the world, and individual pizzerias are known for old-school style pizzas that mimic the original pizza recipes of Italy.
The pizza familiar to most people has its roots in southern Italy. However, pizza has existed since the 6th century B.C. when soldiers would bake dough in a flat bread style and cover it with cheese and dates. The Romans also enjoyed foods that resembled pizza, filling hollowed out bread with oil, garlic, and other toppings. In the 16th century, tomatoes were introduced to Italy and southern Italians started adding chopped tomatoes to the dough. Pizza was sold from carts or big drums in the street, and was a staple on the table of many poor Italian families. This was the debut of what we currently know as pizza.

The Basics of Pizza

The crust of pizza is made from white or semolina flour and may occasionally be flavored with herbs or cheeses. Pizza crust is then sprinkled with oil or sauce, topped with cheese, and foods such as pepperoni, sausage, meatballs, peppers, onion, and anchovies are added. Traditionally, pizza was cooked in a wood or brick oven which gave it a crisp crust and rustic taste. Some current pizza restaurants are going back to tradition and offering wood fired pizzas. In some places, such as Greece and Rome, pizza is actually cooked in pans rather than on a stone. This gives the pizza a thicker crust and heavier texture.

The Popularity of Pizza

Pizza made it to America in the 19th century and the popular method of selling pizza by the slice began in the larger cities where people couldn't afford to purchase an entire pizza but didn't mind paying a small amount for a slice. Buying pizza by the slice is still an option in some pizzerias. Italian-Americans also started serving tomato pie in small pizzerias, which was basically a pizza built backwards. Instead of the normal crust, sauce, and cheese as we know it now, tomato pie was crust, cheese, and sauce.
Chain pizza restaurants have popped up all over the world, and the tradition of topping pizza with sauce and cheese has now evolved into putting any of your favorite flavors on a pizza. It's not uncommon to find pizza topped with salad greens and truffle oil or alfredo sauce and chicken. Pizza is so popular that many restaurants actually offer buffet options so customers can sample all the flavors of pizza.
Ask most kids what their favorite food is and the majority of them will tell you pizza. Ask any adult what pizza is and most of them will tell you it's a delicious convenience food that works as a meal any night of the week. Whether enjoying the traditional pizza of Italy or trying a new style of pizza, most people agree that pizza is one food with international appeal.

How to Make Pizza

Pizza is such a popular item that many people want to learn how to make it at home. Even with the number of pizzerias willing to deliver a hot pizza pie to your door, nothing beats the taste of homemade dough and pizza fresh out of the oven. For those who are a little less adventurous, there are premade pizza shells available at most grocery stores and all you have to do is add sauce, cheese, and toppings to have a homemade pizza.
When making pizza at home, you'll need to decide if you want to use a round pizza pan or bake a large rectangular pizza in a sheet pan. Round pizzas are the most commonly seen type, but in some regions in Italy pizza is always made in square or rectangular metal pans. Sheet pizzas allow you to have a thicker crust on the entire pizza rather than just at the edge. Either way you make it, the general idea of making pizza is the same.

Making the Dough :

Pizza dough is a rather simple process very similar to making bread dough. You need at least two cups of flour, a packet of yeast, ¾ cups of warm water, a teaspoon of salt, and a tablespoon of olive oil. You will put the water, yeast, and sugar in a bowl and allow the yeast to sit for at least 10 minutes. Add in the olive oil and salt before gradually mixing in the flour. Once you have a dough ball, knead it until it's elastic, drizzle a bit of olive oil over it and allow it to rise for one hour.

Once the dough rises, punch it down and split the ball into two pieces. You can roll it out and make a pizza, but it's really best to wrap the dough balls and allow them to chill overnight. Not only will cold dough be easier to work with, but the yeast will continue to ferment and flavor the dough.

Roll It Out and Bake :

 When you're ready to bake, spread a bit of cornmeal onto your countertop and roll the dough out to the size of your pizza pan. Don't expect the perfectly round pizzas you get from pizzerias. It's okay if your dough isn't perfectly round, it will lend a more rustic feel to your pizza. Spread your favorite pizza sauce onto the dough. Some people like to stick with the traditional tomato sauce while others experiment with white sauce or oils. Add your cheese and toppings, making sure that you leave at least one inch of dough around the edge.

Freezing Pizza :

 If you want to make pizzas and freeze them for later, just follow the above recipe. You can freeze the dough or make the entire pizza and freeze it. To give a frozen pizza fresh flavor, only freeze it with the cheese and sauce on it. Add your toppings the night you're going to bake it.

Remember to thoroughly cook any meat toppings before adding them to your pizza. Your pizza will not bake long enough to cook raw meat toppings on a pizza. Take advantage of homemade pizza to experiment with a variety of flavors and toppings. Eventually you'll have your own signature pie.

Popular Herbs for Italian Cooking

Fresh herbs are used almost exclusively in Italian cooking. Why? They taste better than dried herbs. Fresh herbs have all their aromatic oils. The intensity of herbs vary, so when substituting, try to pick something with a similar punch, or be prepared to adjust the amount of herb. This chart lists the most important herbs used in Italian cooking:

Herb	Italian Name	Description
Basil	Basilico	Italy's best known herb, basil has a strong anise flavor. A must inpesto, basil is a natural with tomatoes. (Basil's sweetness works nicely with the acidity in the tomatoes.) Tarragon, which isn't widely used in Italy, has a similar anise flavor, and you can use it as a substitute. You can also use parsley in most recipes calling for basil.
Bay leaf	Alloro	Once sold only dried, this herb is increasingly available fresh as well. Dried leaves are often dropped into a pot of simmering beans or soup to impart their gentle aroma. You can use fresh leaves, which tend to be longer and thinner, in the same fashion.
Marjoram	Maggiorana	This herb is similar to oregano but milder in flavor. Popular in the Riviera, marjoram is good with meats and seafood.
Mint	Menta	You can find hundreds of kinds of mint. Some are mild and sweet; others spicy and hot. Mint is used more in southern Italy and has an intensity and freshness similar to basil, which is perhaps the best substitute.
Oregano	Origano	This herb has a potent aroma and flavor that predominates in much southern Italian cooking and is used commonly with tomatoes.
Parsley	Prezzemolo	This herb is the unheralded star of Italian cooking. Basil may get all the attention, but parsley is more widely used. Flat-leaf varieties have a stronger flavor than curly-leaf varieties. You can cook parsley with garlic and onions in olive oil to form the flavor base for many dishes.
Rosemary	Rosmarino	With rosemary's strong resinous (or pine) aroma and flavor, you must use it sparingly. The tough needles need time to soften, and you shouldn't add it to dishes that you don't cook. Rosemary is a natural with potatoes, chicken, lamb, and beef.
Sage	Salvia	Sage is especially popular in Tuscany and other parts of central and northern Italy. Sage is pungent with a musty mint taste and has an affinity for butter sauces, as well as pork and chicken.
Thyme	Timo	Diminutive thyme leaves pack a surprising punch. Many varieties have a lemony flavor. Thyme isn't as widely used in Italy as other herbs.

ITALIAN COOKING EQUIPMENT

 

Few things are more tasty than a home-cooked Italian meal. Having the proper kitchen equipment makes Italian cooking easier. Everything you need should be available at cookware or major department stores. 

Pasta Machine :

A stainless steel, hand-cranked pasta machine helps cooks churn out homemade pastas. These are clamped to the edge of a table or counter, and a variety of sizes and shapes of pasta are rolled out through various attachments.

Mezzaluna

A mezzaluna is a half-moon-shaped knife with handles at the ends of the blade. Cooks roll the blade from side to side to chop herbs and vegetables. Be careful using a mezzaluna as the blade is extremely sharp.

Pasta Pot

A five-quart pot is a good size for cooking for two. Purchase one with an inner draining basket that has handles. Once the water has come to a boil and pasta is cooked, raise the basket up by its handles to drain.

Grater

A basic, four-sided grater will work just fine for most needs. Another option is a rotary cheese grater, which has a container to catch the cheese. The grater may have different-size apertures as well.

Ravioli

A nifty tool is a ravioli cutter, which is handy for cutting ravioli or pizza.

 HISTORY OF ITALIAN CUISINE

Ask most people outside of Italy what their favorite Italian food is and you'll most likely hear a common listing of pizza, spaghetti, and lasagna. While most of us recognize pizza and pasta as Italian cuisine, the rich history of Italy proves that the food is much more than dough and tomato sauce. Pulling from Roman, Greek, and Arab influences, Italian cuisine evolved many times over before it became the popular foods known around the world today.

Worldly Influences on Italian Cuisine

Rome controlled the area that is now Italy for many years, bringing in Greek influences and importing foods from all around the world. The Romans had a penchant for exotic ingredients and spices, which allowed for a large variety of foods to be prepared and ingredients such as ginger, pepper, sugar, and other spices to make a debut in Italian cuisine. After the Romans lost control of Italy, other influences from France and Austria were able to make their way into Italian foods.

Northern Italy was the region dedicated to trading luxury items and the area grew wealthy because of it. This helped create a difference between northern and southern Italian cooking. The southern tip of Italy was poor, and many people had to figure out how to create foods that were filling and inexpensive. While the northerners were making fresh pastas from egg and cream, the southerners were perfecting the art of creating dry pasta and macaroni.

The Origins of Pizza and Pasta

Much of what the world knows as Italian food has its roots in southern Italy, especially Naples and Sicily. The working class and peasants holds the claim to fame on creating pizza and pasta. Historically, pizza was not served with tomato sauce but rather rubbed with oil and served with fish. Once tomatoes were brought to Italy, pizza makers started creating red sauce pizza topped with fish or other meat. In the 1800's it wasn't uncommon to see pizza sellers on the side of the road in Naples. This tradition has continued, although the pizza is now sold in small shops and pizzerias as opposed to carts lined up in the street.

Macaroni is a term used when describing hard shaped pasta pieces. It was the peasant's food, along with pizza, because it was inexpensive to make and had a very long shelf life. Italy even exported macaroni to other countries needing cheap, long-lasting food. Some researchers have found documents that appear to mention the use of macaroni in Italy as early as the 12th century. Spaghetti is another type of dried pasta, and was historically served with fish and olive oil with garlic. Spaghetti Bolognese didn't become the norm until tomatoes were introduced to Italy.

History and Modern Times

Today many of the historical culinary influences of the Romans and Greeks are still apparent in Italian cooking. Fish is still a large part of the diet, and Italians still focus on serving foods that are in season and grown locally, just like they did in the past. People from all over the world can credit Italy, specifically Naples and Sicily, with creating two of the most well-loved Italian foods, pizza and pasta.

Classic Ingredients of Italian Cuisine

Most people think of tomatoes and bread when discussing the basics of Italian food. But did you know that tomatoes were not a staple in Italy until they were introduced into Europe in the 16th century? Before the introduction of tomatoes it was common to see Italian cooks using flatbread, olive oil, garlic, fish, game meat, cheeses, and seasonal fruits and vegetables in their cooking. Now tomatoes, cheese, and pasta create the base for most Italian dishes. Even Italian desserts commonly use creams and cheeses to create rich textures and flavors.

Cheeses and Herbs

Cheese is a vital ingredient in Italian cooking. Some cheeses are eaten fresh with wine or as part of an antipasto (meat ) dish, while others are mixed with herbs and cream to create a savory stuffing for noodle dishes. Some of the common cheeses include asiago, gorgonzola, mozzarella, parmigiano-reggiano, pecorino, provolone, and ricotta. Many of these cheeses are dry and used to shave over pasta dishes or sprinkle into a cheese mixture. Cheese mixtures are often flavored with popular herbs such as parsley, oregano, and basil. Italians also frequently use capers and bay leaves.

Fruits and Vegetables: Italians are well known for using seasonal fruits and vegetables in their dishes. In fact, many Italian dishes are only served when the fruits or vegetables used in them are in season. Zucchini and zucchini blossoms are popular ingredients. The blossoms are actually served as a main dish when stuffed with cheeses and deep fried. Spinach is used in ravioli and lasagna or may be served with garlic and olive oil. Eggplants are another essential ingredient as they often serve as the vegetarian option for the parmigano dishes and are used in Italian soups and stews.

Tomatoes are probably the most used fruit since they're found on pasta, in pasta casseroles, on pizza, and served fresh with antipasto dishes. They are also often sliced thin and placed on top of baked pasta dishes. Another essential fruit is the olive. Grown for both its oil and flesh, olives are used in some way in almost every savory Italian dish. Watermelon, apricots, apples, pears, and peaches are ingredients often used in salads. A common fruit dish is watermelon sprinkled with balsamic vinegar and mint, served as a salad in the summer.

Ingredients for Italian Desserts

While Italian's are well known for their pasta dishes, they also make a number of desserts. Cannoli, tiramisu, panna cotta, and pignoli cookies are just a few of the most popular dishes. To make popular Italian desserts, you would need to stock your kitchen with ricotta cheese, honey, cream, cinnamon, vanilla, sugar, coffee, a variety of nuts, and amaretto. A lot of Italian desserts are not heavy on white sugar but use liqueurs and spices or extracts to add sweetness and flavor. Some desserts like tiramisu or Italian cakes are soaked in coffee or liqueur to add sweetness or bring out the natural flavors of the dessert.
If you enjoy cooking Italian food, it's important to stock your pantry with common ingredients. This way you'll always have the necessary items needed to make a full Italian meal.

Spices Used in Italian Cuisine

Italian food relies on flavorful and robust spices to season different dishes. The traditional spices used in most Italian cooking include coriander, nutmeg, pepper, saffron, salt, and vanilla. Olive oil and garlic, although not spices, are also an important part of Italian cooking. Olive oil often forms a base for spices and herbs to stick to and permeate through during the cooking process.
Garlic is one of the top ingredients used to add flavor, and it was historically used with olive oil to flavor pasta dishes, fish, and pizza. It wasn't until different herbs and spices started being introduced to Europe that the use of other spices became commonplace in Italy. Today, spices are an easy and inexpensive way to add flavor to any Italian dish.

Savory Italian Spices

Coriander is the seed found on the cilantro plant. These little aromatic seeds are often used to flavor game meats such as lamb or pork. It provides a citrusy flavor, and may be used whole in a marinade or sprinkled on meat during the cooking process.
Nutmeg is often used in baking in many countries. Italian cooks actually use nutmeg as both a savory and sweet spice. It's not uncommon to taste nutmeg, a seed from the myristica plant, in the cheese filling of raviolis. It may also be used in cheese mixtures to fill desserts or sprinkled on top of a dessert.
Salt and pepper are used often in Italian cooking. Whole sea salt is the preferred type of salt used in Italy. Fresh ground peppercorns are preferred over processed ground pepper. Salt and pepper is sprinkled on most meat dishes and into sauces. Chefs will add salt and pepper throughout the cooking process to insure proper seasoning.
Saffron is an expensive spice because of the delicate process of harvesting it from the crocus flower. It's not used as much as some of the other spices, but it does hold a place in Italian cooking. Certain rice dishes, such as risotto, get some of the coloring and flavoring from saffron.

Sweet Italian Spices

There aren't as many sweet spices as there are savory spices used in Italian cooking, especially since some of the savory spices perform double duty as both savory and sweet. Allspice is one spice that flavors puddings and pies. It's similar to a combination of cinnamon, cloves, and nutmeg, but still has its own unique flavor.
Ginger is only popular in certain parts of Italy, but it's used a lot to flavor meats and desserts. Ginger can be candied, ground, or sliced, so it's not uncommon to see this spice used in a variety of different ways. Cinnamon is used for pastries and other desserts that need just a touch of spice and color. Italians also frequently use vanilla to flavor cream based desserts. Unlike many countries, Italians prefer to grate the vanilla bean over using an extract.
The Italian food that looks and tastes the best is the kind that holds true to tradition. Simple ingredients flavored with spices and herbs are the philosophy behind great Italian cooking.

What Is Pasta?

Pasta is a food that has its origins in the Mediterranean but has grown to become a food eaten in countries all over the world. Originally made from two ingredients, flour and water, pasta is inexpensive and can be flavored with a number of sauces and creams. It originated as the poor man's food in southern Italy because it was easy and inexpensive to make. The ability to create hard pasta meant that it could be stored for months. Grocery markets now sell pastas and macaroni in all shapes and sizes. To cater to those with food sensitivities, there are also pastas now made from gluten free flour.

How to Make Pasta

Gone are the days of having to knead dough and hand-cut pasta into different shapes. Stores now sell bags and boxes of dried pasta that makes getting and preparing pasta simple and inexpensive. However, there's something about fresh made pasta that's satisfying to make and eat. There are now machines that make the process of rolling out the pasta dough and cutting strips of pasta simple and easy. If you don't want to spend a lot of time making pasta before dinner, you can make a large batch and freeze it for a few months. The pasta will hold its fresh taste, making it seem like you just made a batch of fresh pasta every time you cook.

Basics of Making Pasta

Pasta is made from flour. The two main kinds of flour used for making pasta include white flour and semolina flour. You can also use whole wheat flour, although this will change the taste and texture of the pasta. Semolina, a grain flour, is the traditional flour used in making pasta. White flour creates a dough that is easy to shape and work with. Semolina flour creates an elastic dough that allows you to shape it into almost anything you desire. When combined together, white and semolina flours make the perfect pasta dough, especially when using a crank or electric pasta machine.
To make fresh pasta at home, all you need are flour, salt, olive oil, and eggs. While you can roll the dough out using a rolling pin and cut noodles out with a knife, if you'll be making pasta regularly you may want to invest in a pasta machine. Measure out a cup of white and semolina flour. Pour it onto a hard, smooth surface and make a well in the middle. Add a pinch of salt, two eggs, and a teaspoon of olive oil into the well. Using a fork, stir the eggs and oil, allowing the flour to sift into the eggs from the sides. Keep stirring until you have a soft ball of pasta dough.
You will need to knead the pasta dough for about 10 minutes, and then let it sit at room temperature for an hour. If using a pasta machine, you will follow the instructions to roll and cut out the dough into noodles or macaroni shapes.

Making Pasta without a Machine

A pasta machine is great for cutting out different shapes and getting perfectly sized sheets of pasta dough, but it's not necessary to use a machine to make pasta. After the dough has sat for an hour, cut it in half and use a rolling pin to create a medium thin sheet of dough. Let this sheet sit until it's slightly stiff but not hard and dry. Using a knife or rolling cutter, cut out long strips for pasta or squares or circles for ravioli.
Whether using a machine or cutting it out by hand the dough will be soft and slightly wet after you cut it out. You can immediately boil the pasta or chill it in the fridge to boil later in the day. If making a large batch of pasta let the pasta dry completely and then freeze it in a plastic bag for up to three months. Once you learn how to make your own pasta, you'll probably never return to store bought varieties.

Types of Pasta and Macaroni

Pasta can be categorized by shape, and the common shapes are flat, hollow, smooth, and twisted. The names of the pasta identify the shapes. Spaghetti, linguine, fettuccine, capellini and vermicelli are long and flat pastas. The definitions of these words include cord, little tongues, small ribbons, fine hair, and little worms. Cannelloni, penne, and rigatoni are hollow shaped pastas that are sometimes stuffed with cheese and meat or vegetables.
Penne is often used in pasta dishes with a cream sauce since the hollow shape allows the sauce to fill the pasta. The spiral shaped pastas are rotini and fusilli, and both of those words mean spirals or spindles. Lasagna is flat, sheet shaped type pasta that is often used to create a layered dish of pasta, cheese, meat, and sauce. The other popular type of pasta is ravioli. These are now sold frozen, but traditionally each side of the ravioli was cut out individually, stuffed and sealed with a light egg wash.

Popular Pasta Dishes

There are a number of pasta dishes that are popular in restaurants and homes. Lasagna is a favorite because it's simple to make and usually makes a large quantity. Italian homes often serve this pasta dish during the holidays. Ravioli is also popular because it can be stuffed with a number of different ingredients. The most common ingredient is a ricotta cheese filling, but many cooks also like to stuff their raviolis with meat, spinach, or pumpkin.
Spaghetti and meatballs is a favorite dish with both adults and children. Found commonly on restaurant menus, spaghetti can take on a variety of different flavors based on the sauce used. Some red sauces are smooth, while others have chunks of meats and vegetables. Fettuccine alfredo is an alternative to red sauce pasta, using a mixture of cream and cheese to create a white sauce. Pasta primavera takes advantage of seasonal vegetables and uses olive oil and herbs to flavor the pasta. This is a lighter dish and preferred by those who don't like heavy sauces.
Pasta is sometimes considered a fattening food, but it's really the sauces and additional ingredients used on the pasta that makes it a heavy food. Since pasta is made from grain flour, it's actually low in calories and fat. By varying the types of pasta used with different sauces, you can eat pasta every night and not worry about gaining too much weight.

What Is Pizza?

The common definition of pizza is a flat round bread that's covered with tomato sauce, mozzarella cheese, and toppings of meat and vegetables. Pizza has become one of the most loved convenience foods. Grocery stores sell frozen varieties from a number of popular restaurants, along with creating store brand pizzas that people can cook within a matter of minutes. Pizza chains are popular all over the world, and individual pizzerias are known for old-school style pizzas that mimic the original pizza recipes of Italy.
The pizza familiar to most people has its roots in southern Italy. However, pizza has existed since the 6th century B.C. when soldiers would bake dough in a flat bread style and cover it with cheese and dates. The Romans also enjoyed foods that resembled pizza, filling hollowed out bread with oil, garlic, and other toppings. In the 16th century, tomatoes were introduced to Italy and southern Italians started adding chopped tomatoes to the dough. Pizza was sold from carts or big drums in the street, and was a staple on the table of many poor Italian families. This was the debut of what we currently know as pizza.

The Basics of Pizza

The crust of pizza is made from white or semolina flour and may occasionally be flavored with herbs or cheeses. Pizza crust is then sprinkled with oil or sauce, topped with cheese, and foods such as pepperoni, sausage, meatballs, peppers, onion, and anchovies are added. Traditionally, pizza was cooked in a wood or brick oven which gave it a crisp crust and rustic taste. Some current pizza restaurants are going back to tradition and offering wood fired pizzas. In some places, such as Greece and Rome, pizza is actually cooked in pans rather than on a stone. This gives the pizza a thicker crust and heavier texture.

The Popularity of Pizza

Pizza made it to America in the 19th century and the popular method of selling pizza by the slice began in the larger cities where people couldn't afford to purchase an entire pizza but didn't mind paying a small amount for a slice. Buying pizza by the slice is still an option in some pizzerias. Italian-Americans also started serving tomato pie in small pizzerias, which was basically a pizza built backwards. Instead of the normal crust, sauce, and cheese as we know it now, tomato pie was crust, cheese, and sauce.
Chain pizza restaurants have popped up all over the world, and the tradition of topping pizza with sauce and cheese has now evolved into putting any of your favorite flavors on a pizza. It's not uncommon to find pizza topped with salad greens and truffle oil or alfredo sauce and chicken. Pizza is so popular that many restaurants actually offer buffet options so customers can sample all the flavors of pizza.
Ask most kids what their favorite food is and the majority of them will tell you pizza. Ask any adult what pizza is and most of them will tell you it's a delicious convenience food that works as a meal any night of the week. Whether enjoying the traditional pizza of Italy or trying a new style of pizza, most people agree that pizza is one food with international appeal.

How to Make Pizza

Pizza is such a popular item that many people want to learn how to make it at home. Even with the number of pizzerias willing to deliver a hot pizza pie to your door, nothing beats the taste of homemade dough and pizza fresh out of the oven. For those who are a little less adventurous, there are premade pizza shells available at most grocery stores and all you have to do is add sauce, cheese, and toppings to have a homemade pizza.
When making pizza at home, you'll need to decide if you want to use a round pizza pan or bake a large rectangular pizza in a sheet pan. Round pizzas are the most commonly seen type, but in some regions in Italy pizza is always made in square or rectangular metal pans. Sheet pizzas allow you to have a thicker crust on the entire pizza rather than just at the edge. Either way you make it, the general idea of making pizza is the same.

Making the Dough :

Pizza dough is a rather simple process very similar to making bread dough. You need at least two cups of flour, a packet of yeast, ¾ cups of warm water, a teaspoon of salt, and a tablespoon of olive oil. You will put the water, yeast, and sugar in a bowl and allow the yeast to sit for at least 10 minutes. Add in the olive oil and salt before gradually mixing in the flour. Once you have a dough ball, knead it until it's elastic, drizzle a bit of olive oil over it and allow it to rise for one hour.

Once the dough rises, punch it down and split the ball into two pieces. You can roll it out and make a pizza, but it's really best to wrap the dough balls and allow them to chill overnight. Not only will cold dough be easier to work with, but the yeast will continue to ferment and flavor the dough.

Roll It Out and Bake :

 When you're ready to bake, spread a bit of cornmeal onto your countertop and roll the dough out to the size of your pizza pan. Don't expect the perfectly round pizzas you get from pizzerias. It's okay if your dough isn't perfectly round, it will lend a more rustic feel to your pizza. Spread your favorite pizza sauce onto the dough. Some people like to stick with the traditional tomato sauce while others experiment with white sauce or oils. Add your cheese and toppings, making sure that you leave at least one inch of dough around the edge.

Freezing Pizza :

 If you want to make pizzas and freeze them for later, just follow the above recipe. You can freeze the dough or make the entire pizza and freeze it. To give a frozen pizza fresh flavor, only freeze it with the cheese and sauce on it. Add your toppings the night you're going to bake it.

Remember to thoroughly cook any meat toppings before adding them to your pizza. Your pizza will not bake long enough to cook raw meat toppings on a pizza. Take advantage of homemade pizza to experiment with a variety of flavors and toppings. Eventually you'll have your own signature pie.

Popular Herbs for Italian Cooking

Fresh herbs are used almost exclusively in Italian cooking. Why? They taste better than dried herbs. Fresh herbs have all their aromatic oils. The intensity of herbs vary, so when substituting, try to pick something with a similar punch, or be prepared to adjust the amount of herb. This chart lists the most important herbs used in Italian cooking:

Herb	Italian Name	Description
Basil	Basilico	Italy's best known herb, basil has a strong anise flavor. A must inpesto, basil is a natural with tomatoes. (Basil's sweetness works nicely with the acidity in the tomatoes.) Tarragon, which isn't widely used in Italy, has a similar anise flavor, and you can use it as a substitute. You can also use parsley in most recipes calling for basil.
Bay leaf	Alloro	Once sold only dried, this herb is increasingly available fresh as well. Dried leaves are often dropped into a pot of simmering beans or soup to impart their gentle aroma. You can use fresh leaves, which tend to be longer and thinner, in the same fashion.
Marjoram	Maggiorana	This herb is similar to oregano but milder in flavor. Popular in the Riviera, marjoram is good with meats and seafood.
Mint	Menta	You can find hundreds of kinds of mint. Some are mild and sweet; others spicy and hot. Mint is used more in southern Italy and has an intensity and freshness similar to basil, which is perhaps the best substitute.
Oregano	Origano	This herb has a potent aroma and flavor that predominates in much southern Italian cooking and is used commonly with tomatoes.
Parsley	Prezzemolo	This herb is the unheralded star of Italian cooking. Basil may get all the attention, but parsley is more widely used. Flat-leaf varieties have a stronger flavor than curly-leaf varieties. You can cook parsley with garlic and onions in olive oil to form the flavor base for many dishes.
Rosemary	Rosmarino	With rosemary's strong resinous (or pine) aroma and flavor, you must use it sparingly. The tough needles need time to soften, and you shouldn't add it to dishes that you don't cook. Rosemary is a natural with potatoes, chicken, lamb, and beef.
Sage	Salvia	Sage is especially popular in Tuscany and other parts of central and northern Italy. Sage is pungent with a musty mint taste and has an affinity for butter sauces, as well as pork and chicken.
Thyme	Timo	Diminutive thyme leaves pack a surprising punch. Many varieties have a lemony flavor. Thyme isn't as widely used in Italy as other herbs.

ITALIAN COOKING EQUIPMENT

 

Few things are more tasty than a home-cooked Italian meal. Having the proper kitchen equipment makes Italian cooking easier. Everything you need should be available at cookware or major department stores. 

Pasta Machine :

A stainless steel, hand-cranked pasta machine helps cooks churn out homemade pastas. These are clamped to the edge of a table or counter, and a variety of sizes and shapes of pasta are rolled out through various attachments.

Mezzaluna

A mezzaluna is a half-moon-shaped knife with handles at the ends of the blade. Cooks roll the blade from side to side to chop herbs and vegetables. Be careful using a mezzaluna as the blade is extremely sharp.

Pasta Pot

A five-quart pot is a good size for cooking for two. Purchase one with an inner draining basket that has handles. Once the water has come to a boil and pasta is cooked, raise the basket up by its handles to drain.

Grater

A basic, four-sided grater will work just fine for most needs. Another option is a rotary cheese grater, which has a container to catch the cheese. The grater may have different-size apertures as well.

Ravioli

A nifty tool is a ravioli cutter, which is handy for cutting ravioli or pizza.