What do people eat in Italy?

Food Origins

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by Mya Kagan (whyzz writer) >> more about the author

---- Don't miss famous Chef Emeril Lagasse's recipe for Pepperoni and Fresh Mozzarella Paninis from his cookbook There's A Chef In My World! Scroll down! ----

Italian cuisine is well known to many people around the world. Meals in Italy are usually given great importance, and people often eat slowly to savor and enjoy their food and the experience of eating.

Italian cooking is usually said to have developed regionally; after the fall of the Roman Empire, Italy became a group of individually governed states which all developed their own foods and cooking styles. These varied cooking style and unique dishes have all come together to create what we know today as Italian cooking!

The north of Italy is often known for developing polenta (boiled cornmeal) and rice dishes. Additionally, pasta dishes in the north were often made with butter-based or cream sauces, as opposed to in the south, where they were often made using tomato sauces with olive oil. Pizza is often famously traced to Naples, and Parmesan cheese to the city of Parma! (Hence the name!) In addition to Parmesan, Italy is known for producing hundreds of types of cheeses, particularly mozzarella.

Some of the herbs and spices commonly used in Italian cuisine include basil, oregano, rosemary, sage, and thyme. Olive oil, garlic, and tomatoes also make frequent appearances in Italian dishes, in addition to seafood – Italy is surrounded by water on three sides! Well-known Italian dishes include linguine alla vongole (thin, flat pasta noodles with clam sauce), fettuccini alfredo (wider, flat pasta noodles with cream sauce and cheese), risotto (rice cooked in broth), and lasagna (wide pasta noodles layered with tomato sauce, cheese, vegetables, or meat). – Yum!

While Italian food does often consist of the pizzas and pastas we know it for, people in Italy eat a wide variety of things, including these things as well as others!

PEPPERONI AND FRESH MOZZARELLA PANINI (pah-NEE-nee) from Chef Emeril Lagasse's cookbook There's A Chef in My World!

Panini is the Italian word for rolls or biscuits- but now it also means a small Italian sandwich, grilled or not, filled with a variety of meats, vegetables, and/or cheeses. Our version makes a great sandwich to serve alongside a bowl of soup for a filling lunch or dinner. Or, make these sandwiches and cut them into small strips or pieces for your family’s next party. Be sure you don’t skip the oil-and-vinegar dressing- this is what really makes the sandwich come alive!

DID YOU KNOW…

Bocconcini is Italian for “little mouthfuls.” These little mozzarella balls are just the right size to pop in your mouth whole.

YIELD: 4 sandwiches

INGREDIENTS

¼ cup extra-virgin olive oil

1 tablespoon balsamic vinegar

2 teaspoons minced fresh basil or ½ teaspoon dried basil

1 teaspoon minced garlic

¼ teaspoon salt

Pinch of freshly ground black pepper

8 slices ciabatta bread or other rustic Italian white bread, thinly sliced

8 ounces fresh mozzarella bocconcini, thinly spliced, or 8 ounces mozzarella, thinly sliced, to cover bread slices

2 ounces thinly sliced pepperoni (about 18 slices)

TOOLS

Measuring cups and spoons ● cutting board ● chef’s knife ● serrated bread knife ● whisk ● small mixing bowl ● pastry or basting brush ● large skillet or grill pan ● large metal spatula or small heavy saucepan ● oven mitts or pot holders

DIRECTIONS

1. Whisk 3 tablespoons olive oil, vinegar, basil, garlic, salt, and pepper in a small mixing bowl to blend. Set the vinaigrette aside.

2. Arrange the slices of bread on a flat work surface and, using a pastry or basting brush, brush one side of each slice with the vinaigrette, dividing it equally.

3. Divide the mozzarella equally among 4 of the bread slices. Top the mozzarella with the pepperoni slices, then place the remaining 4 slices of bread on top of the mozzarella and pepperoni, brushed sides down, to form 4 sandwiches.

4. Brush the outsides of each sandwich lightly with some of the remaining tablespoon of olive oil.

5. Heat a large skillet or grill pan over medium heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, 4 to 5 minutes per side. Serve hot.

Emeril Lagasse is a master chef and owner of several of the country's most talked-about restaurants in New Orleans and Las Vegas. He hosts popular TV shows and has become one of the most recognizable chefs of all time!

http://www.emerils.com/

Don't miss other recipes by Chef Emeril Lagasse in the Related whyzz below!

The country of Italy is often said to be the same shape as a boot!

Using a map of Italy, locate some of the places where your favorite Italian foods come from. Look for Naples (pizza), Bologna (tortellini), Milan (risotto), and Parma (Parmesan cheese).

What are some of your other favorite Italian foods? See if you can find out the place where those come from and find them on the map, too!