Foods of Italy

Foods of Italy book cover — Table of Contents Cooking the Italian Way 4 Eating the Italian Way 6 Regional Foods 8 Sweet Treats 10 Getting Ready to Cook 12 Insalata Caprese 14 Risotto 16 Pizza 18 Minestrone 20 Glossary 22 To Learn More 23 Index 24

Foods of Italy — page 1 — Cooking the Italian Way Italy is a country with strong regional traditions Different climates and landscapes define each area and the food grown there Because of this diversity there are many styles of cooking in Italy Some foods such as pasta can be found all over However each region has its own way of preparing these staples Families and communities pass down recipes through generations These traditions ensure that Italian cuisine stays rich and varied 4

Foods of Italy — page 2 — An Italian Classic Pasta wasn’t always a widespread dish in Italy For centuries people in northern Italy ate more rice than pasta The best Italian cuisine is made simply Most recipes use just a few ingredients This usually includes what is grown locally Italian people go to markets often to make sure their ingredients are as fresh as possible They also only choose fruits and vegetables that are in season 5

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