0_Wizard
I love italian cuisine so much.
Italian cuisine is food typical from Italy.
chosen_Italian_cuisine_0
Italian cuisine
chosen_topic_0_Italian_cuisine
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Italy
Italy ( ; ), officially the Italian Republic (), is a unitary parliamentary republic in Europe. Located in the heart of the Mediterranean Sea, Italy shares open land borders with France, Switzerland, Austria, Slovenia, San Marino and Vatican City. Italy covers an area of and has a largely temperate seasonal and Mediterranean climate. With around 61 million inhabitants it is the fourth most populous EU member state. Since classical times, ancient Phoenicians, Carthaginians and Greeks established settlements in the south of Italy, with Etruscans and Celts inhabiting the centre and the north of Italy respectively and various ancient Italian tribes and Italic peoples dispersed throughout the Italian Peninsula and insular Italy.
Culture of Italy
Italy is considered the birthplace of Western civilization and a cultural superpower. Italy has been the starting point of phenomena of international impact such as the Magna Graecia, the Roman Empire, the Roman Catholic Church, the Renaissance, the Risorgimento and the European integration. During its history, the nation gave birth to an enormous number of notable people. Both the internal and external faces of Western culture were born on the Italian peninsula, whether one looks at the history of the Christian faith, civil institutions (such as the Senate), philosophy, law, art, science, or social customs and culture.
Italian-American cuisine
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States of America. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide. Prominent American chefs and cooks working in the Italian-American tradition include Giada De Laurentiis, Mario Batali, Michael Chiarello, Frank Pellegrino, Rocco DiSpirito, Tom Colicchio, and Lidia Bastianich.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Tomato sauce
Tomato sauce (also known as Neapolitan sauce, and referred to in Italy as Salsa di pomodoro) refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces.
English cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the "Forme of Cury", contains recipes for these, and dates from the royal court of Richard II.
1_Apprentice
Me too! I love pizza, specifically Chicago Deep Dish. What do you like?
0_Wizard
Really anything with tomatoes and bell peppers and all that.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century.
chosen_Italian_cuisine_0
Italian cuisine
chosen_topic_0_Italian_cuisine
Bell pepper
The bell pepper (also known as sweet pepper or pepper in the United Kingdom, Canada and Ireland, and capsicum in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species "Capsicum annuum". Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". The whitish ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter. Peppers are native to Mexico, Central America, and northern South America.
Capsicum
Capsicum (; also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. Following the Columbian Exchange, it has become cultivated worldwide, and it has also become a key element in many cuisines. In addition to use as spices and food vegetables, "Capsicum" species have also been used as medicines and lachrymatory agents. The generic name may come from Latin "capsa" 'box', presumably alluding to the pods or the Greek word κάπτω "kapto" 'to gulp'. The name "pepper" comes from the similarity of the flavor to black pepper, "Piper nigrum", although there is no botanical relationship with it or with Sichuan pepper.
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Sofrito
Sofrito (), or soffritto (Italian), or refogado (, ), is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil. In Spanish cuisine, sofrito consists of garlic, onion, paprika, and tomatoes cooked in olive oil. This is known as or sometimes as in Portuguese-speaking nations, where only onions and olive oil are often essential, garlic and bay laurel leaves being the other most common ingredients. In Brazilian cuisine, the verb encompasses also dishes that are fried in vegetable oil before being boiled or steamed, even when the actual fried seasoning is not there.
Ajvar
Ajvar (, ; ; ) is a pepper-based condiment made principally from red bell peppers. It may also contain garlic, eggplant and chili peppers. Ajvar is used in the Balkans in Gottscheerich, Slovenian, Albanian, Bulgarian, Macedonian, Bosnian, Croatian, and Serbian cuisine. In Serbia, it was long known as "Serbian salad" or "Serbian vegetable caviar". It became a popular side dish throughout ex-Yugoslavia after World War II and is nowadays popular in Southeastern Europe. Homemade ajvar is made of roasted or cooked peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot ("ljutenica").
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
1_Apprentice
Yes those are nice! I love a pizza with peppers, onions, mushrooms, and tomatoes! Fehttuchini is great too though.
0_Wizard
They're all great! Italian food is so old, as it is from centuries ago due to social and economic changes.
It has developed through centuries of social and economic changes, with roots stretching to antiquity.
chosen_Italian_cuisine_0
Italian cuisine
chosen_topic_0_Italian_cuisine
Elizabeth David
Elizabeth David, CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes. Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the German invasion in 1941, but escaped to Egypt, where they parted.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Italian Americans
Italian Americans ( or "italo-americani" ) are an ethnic group consisting of Americans who have full or majority-ancestry from Italy. Italian Americans are the fourth largest white ethnic group in the United States (not including American ethnicity, an ethnonym used by many in the United States; overall, Italian Americans rank seventh, behind German American, African American, Irish American, Mexican American, English American, and American)..   About 5.5 million Italians immigrated to the United States from 1820 to 2004. Immigration began to increase during the 1870s, when more than twice as many Italians immigrated (1870–79: 46,296) than during the five previous decades combined (1820–69: 22,627).
Elizabeth David bibliography
Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984; the last was issued eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of eight more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines. David's first five books, particularly the earlier works, contained recipes interspersed with literary quotation and descriptions of people and places that inspired her. By the time of her third book, "Italian Food", David had begun to add sections about the history of the cuisine and the particular dishes that she wrote about.
History of Europe
The history of Europe covers the peoples inhabiting Europe from prehistory to the present. The period known as classical antiquity began with the emergence of the city-states of ancient Greece. Later, the Roman Empire came to dominate the entire Mediterranean basin. The fall of the Roman Empire in AD 476 traditionally marks the start of the Middle Ages. Beginning in the 14th century a Renaissance of knowledge challenged traditional doctrines in science and theology. Simultaneously, the Protestant Reformation set up Protestant churches primarily in Germany, Scandinavia and England. After 1800, the Industrial Revolution brought prosperity to Britain and Western Europe.
List of ecoregions in North America (CEC)
This list of ecoregions of North America provides an overview of North American ecoregions designated by the Commission for Environmental Cooperation (CEC) in its North American Environmental Atlas. It should not be confused with Wikipedia articles based on the classification system developed by the World Wildlife Fund, such as List of ecoregions (WWF) and Lists of ecoregions by country. The commission was established in 1994 by the member states of Canada, Mexico, and the United States to address regional environmental concerns under the North American Agreement on Environmental Cooperation (NAAEC), the environmental side accord to the North American Free Trade Agreement (NAFTA).
History of the Netherlands
The history of the Netherlands is the history of seafaring people thriving on a lowland river delta on the North Sea in northwestern Europe. Records begin with the four centuries during which the region formed a militarized border zone of the Roman empire. This came under increasing pressure from Germanic peoples moving westwards. As Roman power collapsed and the Middle Ages began, three dominant Germanic peoples coalesced in the area, Frisians in the north and coastal areas, Low Saxons in the northeast, and the Franks in the south. During the Middle Ages, the descendants of the Carolingian dynasty came to dominate the area and then extended their rule to a large part of Western Europe.
1_Apprentice
Wow! Yeah, Italian food has been around for along time! I'd like to try authentic italian cuisine still.
0_Wizard
Same here, like stuff with sugar beet and maize.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century.
chosen_Italian_cuisine_0
Italian cuisine
chosen_topic_0_Italian_cuisine
Sugar beet
Sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding it is known as the Altissima cultivar group of the common beet ("Beta vulgaris"). Together with other beet cultivars, such as beetroot and chard, it belongs to the subspecies "Beta vulgaris" subsp. "vulgaris." Its closest wild relative is the Sea beet ("Beta vulgaris" subsp. "maritima"). In 2013, Russia, France, the United States, Germany, and Turkey were the world's five largest sugar beet producers. In 2010–2011, North America and Europe did not produce enough sugar from sugar beets to meet overall demand for sugar and were all net importers of sugar.
Utah-Idaho Sugar Company
The Utah-Idaho Sugar Company was a large sugar beet processing company based in Utah. It was owned and controlled by the Utah-based Church of Jesus Christ of Latter-day Saints (LDS Church) and its leaders. It was notable for developing a valuable cash crop and processing facilities that was important to the economy of Utah and surrounding states. It was part of the Sugar Trust, and subject to antitrust investigations by the U.S. Department of Justice, the Federal Trade Commission, and the Hardwick Committee. Since sugar was primarily an imported product in the late 19th century, from areas that cultivate sugar cane and sugar beets, there was support in the United States to produce it internally and prevent the more than $500 million annually that was paid out for imports.
Sucrose
Sucrose is common table sugar. It is a disaccharide, a molecule composed of the two monosaccharides, glucose and fructose. Sucrose is produced naturally in plants, from which table sugar is refined. It has the formula CHO. For human consumption, sucrose is extracted, and refined, from either sugar cane or sugar beet. Sugar mills are located where sugar cane is grown to crush the cane and produce raw sugar which is shipped around the world for refining into pure sucrose. Some sugar mills also process the raw sugar into pure sucrose. Sugar beet factories are in colder climates where the beet is grown and process the beets directly into refined sugar.
Beta vulgaris
Beta vulgaris (beet) is a plant which is included in Betoideae subfamily in the Amaranthaceae family. It is the economically most important crop of the large order Caryophyllales. It has several cultivar groups: the sugar beet, of greatest importance to produce table sugar; the root vegetable known as the beetroot or garden beet; the leaf vegetables chard and spinach beet; and mangelwurzel, which is a fodder crop. Three subspecies are typically recognised. All cultivars fall into the subspecies "Beta vulgaris" subsp. "vulgaris". The wild ancestor of the cultivated beets is the sea beet ("Beta vulgaris" subsp.
Amalgamated Sugar Company
The Amalgamated Sugar Company is an American sugar beet-refining company run on a cooperative basis. It was founded in 1897 in Logan, Utah, and is now located in Boise, Idaho. The company markets its sugar under the White Satin brand. The Ogden Sugar Company was incorporated on December 6, 1897 at the Weber Club in Ogden, Utah. Directors included David Eccles, Thomas Duncombe Dee, George Q. Cannon, and John R. Winder, with Eccles as president, and Dee as vice president. One of the first motions was to ask senators Frank J. Cannon and Joseph L. Rawlins and representative William H. King to oppose the Annexation of Hawaii into the United States.
Jeffrey White
Jeffrey Steven White (born September 2, 1945) is a United States District Judge of the United States District Court for the Northern District of California. Born in New York City, New York, White received a Bachelor of Arts degree from Queens College, City University of New York in 1967 and a Juris Doctor from the University at Buffalo Law School in 1970. He was an attorney in the Criminal Division of the United States Department of Justice from 1970 to 1971, and again from 1977 to 1978, serving in the interim as an assistant United States Attorney for the District of Maryland. He was in private practice in San Francisco, California, from 1978 to 2002.
Genetically modified sugar beet
A genetically modified sugar beet is a sugar beet that has been genetically engineered by the direct manipulation of its genome using biotechnology. Commercialized GM sugar beets make use of a glyphosate-resistance modification developed by Monsanto and KWS Saat. These glyphosate-resistant beets, also called 'Roundup Ready' sugar beets, were developed by 2000, but not commercialized until 2007. Sugar beets are allowed a Maximum Residue Limit of glyphosate of 15 mg/Kg for international trade. As of 2016, GM sugar beets are grown in the United States and Canada. In the United States, they play an important role in domestic sugar production.
1_Apprentice
Yes! I've never heard of that! Do you know of any unique italian dishes?