1.
Bracciola nera
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Bracciola nera is a red Italian wine grape variety that is primarily found in the Liguria and Toscana wine regions of western Italy. A late-ripening variety, Bracciola nera usually contributes acidity to blends, Bracciola nera is a late-ripening grape variety that often has very high acid levels at harvest. The vine can be productive and high yielding if not kept in check by winter pruning. Bracciola nera destined for DOC wine production is limited to a harvest yield of no more than 12 tonnes/hectare, the wine is predominately Sangiovese with Pollera nera, Canaiolo and Ciliegiolo collectively needing to make up at least 15% of the blend. Bracciola nera, Colombana nera, Vermentino nero and other red grape varieties are permitted to be used up to a maximum of 25% the wine. Over the years Bracciola nera has been known under a variety of including, Barciuola, Bracciola, Bracciula, Bracciuola, Braciola, Brassola, Brassora, Brazolata
2.
Italian cuisine
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Italian cuisine is the culinary typical or originating from Italy. It has developed through centuries of social and political changes, with roots stretching to antiquity, Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the rather than on elaborate preparation. Ingredients and dishes vary by region, many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a part of the cuisine, with many variations. Coffee, specifically espresso, has become important in Italian cuisine, Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, Italian food started to form after the fall of the Roman Empire, when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation. For example, the north of Italy is known for its risottos, the central/middle of the country is known for its tortellini, the first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th century BCE. He wrote a poem that spoke of using top quality and seasonal ingredients and he said that flavors should not be masked by spices, herbs or other seasonings. He placed importance on simple preparation of fish, simplicity was abandoned and replaced by a culture of gastronomy as the Roman Empire developed. By the time De re coquinaria was published in the 1st century CE, it contained 470 recipes calling for heavy use of spices, the Romans employed Greek bakers to produce breads and imported cheeses from Sicily as the Sicilians had a reputation as the best cheesemakers. The Romans reared goats for butchering, and grew artichokes and leeks, with culinary traditions from Rome and Athens, a cuisine developed in Sicily that some consider the first real Italian cuisine. Arabs invaded Sicily in the 9th century, introducing spinach, almonds, Normans also introduced casseroles, salt cod and stockfish, which remain popular. Food preservation was either chemical or physical, as refrigeration did not exist, meats and fish would be smoked, dried or kept on ice. Brine and salt were used to pickle items such as herring, root vegetables were preserved in brine after they had been parboiled. Other means of preservation included oil, vinegar or immersing meat in congealed, rendered fat, for preserving fruits, liquor, honey and sugar were used. The northern Italian regions show a mix of Germanic and Roman culture while the south reflects Arab influence, the oldest Italian book on cuisine is the 13th century Liber de coquina written in Naples
3.
Olive oil
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Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and it is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for oil lamps. It is associated with the Mediterranean diet for its health benefits. The olive is one of three core food plants in Mediterranean cuisine, the two are wheat and grapes. Olive trees have grown around the Mediterranean since the 8th millennium BC. Spain is the largest producer of oil, followed by Italy. However, per capita consumption is highest in Greece, followed by Spain, Italy, consumption in North America and northern Europe is far less, but rising steadily. The composition of oil varies with the cultivar, altitude, time of harvest. It consists mainly of acid, with smaller amounts of other fatty acids including linoleic acid. The olive tree is native to the Mediterranean basin, wild olives were collected by Neolithic peoples as early as the 8th millennium BC, the wild olive tree originated in Asia Minor or in ancient Greece. It is not clear when and where trees were first domesticated, in Asia Minor, in the Levant. Archeological evidence shows that olives were turned into oil by 6000 BC and 4500 BC in present-day Palestine. Until 1500 BC, eastern areas of the Mediterranean were most heavily cultivated. Evidence also suggests that olives were being grown in Crete as long ago as 2,500 BC, the cultivation of olive trees in Crete became particularly intense in the post-palatial period and played an important role in the islands economy, as it did across the Mediterranean. Recent genetic studies suggest that species used by modern cultivators descend from multiple wild populations, Olive trees and oil production in the Eastern Mediterranean can be traced to archives of the ancient city-state Ebla, which were located on the outskirts of the Syrian city Aleppo. Here some dozen documents dated 2400 BC describe lands of the king and these belonged to a library of clay tablets perfectly preserved by having been baked in the fire that destroyed the palace. A later source is the frequent mentions of oil in the Tanakh, dynastic Egyptians before 2000 BC imported olive oil from Crete, Syria and Canaan and oil was an important item of commerce and wealth
4.
Roulade
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A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term originates from the French word rouler. However, the term may be used in its generic sense to describe any filled rolled dish, a meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a dish, is often browned then covered with wine or stock. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string, the roulade is then sliced into rounds and served. Also Kohlrouladen, cabbage filled with minced meat, Španělské ptáčky are roulade in Czech cuisine. The recipe is identical with German Rouladen, perhaps omitting wine. Unlike the large roulade, sliced before serving, the birds are typically 10 cm long, szüz tekercsek, in Hungary a dish filled with minced meat. Zrazy, in Poland Some roulades consist of cake baked in a flat pan rolled around a filling, cake rolled around jam, chocolate buttercream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. The bûche de Noël or Yule log is a traditional French Christmas cake roll, another form of non-meat roulade consists of a soufflé-type mixture baked in a flat pan rolled around a filling
5.
Sicilian cuisine
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Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French, normans and Hohenstaufen influences are also found, such as in the fondness for meat dishes. Later, the Spanish introduced numerous items from the New World, including cocoa, maize, peppers, turkey, in Catania, on the east coast, initially settled by Greek colonists, fish, olives, broad beans, pistachio and fresh vegetables are preferred instead. Much of the islands cuisine encourages the use of vegetables such as eggplant, peppers, and tomatoes, and fish such as tuna, sea bream, sea bass, cuttlefish. In Trapani in the western corner of the island, North African influences are clear in the use of couscous. The starters are an important aspect of Sicilian cuisine, common Sicilian starters include caponata and gatò di patate. Maccu is a Sicilian soup and foodstuff prepared with fava beans as a primary ingredient and it is a peasant food and staple food that dates back to ancient history. Maccu di San Giuseppe is a traditional Sicilian dish that consists of various ingredients, the dish may be prepared on Saint Josephs Day in Sicily, to clear out pantries and allow room for the springs new crops of vegetables. Spaghetti ai ricci Pasta con le sarde and Pasta alla Norma are the most popular pasta dishes typically Sicilian, after the pasta in the typical Sicilian menu is served a second dishes or main dish that could be indifferently meat or fish based. Main dishes based on products are couscous al pesce and Pesce spada alla ghiotta. Candy in Sicily was heavily influenced by the Arab candymakers in the 9th century, marzipan fruits may have been invented at the Convent of Eloise at Martorana in the 14th century. In the 17th and 18th centuries, many Sicilian monasteries produced candies and pastries, the only surviving convent to follow this tradition is the Monastery of the Virgins of Palermo, which makes breast-shaped cakes in honor of St Agatha of Sicily. Traditional sugar statues, called pupa di cena, are still made, granita is particularly famous and well known. Related to sorbet and italian ice, in most of Sicily it has a coarser, many were first introduced by the Arabs from the 9th to 11th centuries, but some have been brought more recently to the region as well such as the Washington navel from Brazil. Today, all provinces of the produced wine and wine by the introduction of modern methods of Sicily established itself on the European wine market. Sicilian red wines have a content of 12.5 to 13. 5% and are usually drunk in the evening with roast or grilled meat. Well-known red wines include the Cerasuolo di Vittoria, the Nero dAvola mainly those produced around Noto, the dry and white wines and rosés usually have an alcoholic content from 11.5 to 12. 5% and are mainly taken with fish, poultry and pasta dishes. In addition, various dessert wines are produced, such as the famous Marsala, more typical Sicilian drinks are the limoncello, a lemon liqueur, and the Amaro Siciliano, a herbal drink, which is often consumed after meals as a digestive
6.
Italian-American cuisine
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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, 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, Italian-Americans often identify foods with their regional heritage. Southern Italian staples include dry pasta, tomato sauce, and olive oil, whereas Northern Italian staples include foods such as risotto, white sauce, American cuisine has readily received innovations from Italy, such as espresso and specialty coffee drinks, tiramisu, and Nutella. On the other hand, e. g. Pasta alla Carbonara, Many Italians then were happy to use powdered eggs and bacon supplied the United States and their armed forces for pasta dishes. Italian-American food and Mediterranean cuisine has been influential in the American diet. It is one of the top three cuisines in the United States, according to the National Restaurant Association. Donna Gabaccia in Italian Americana Winter and Summer 1998 volumes, no.1 &2 states that Food and cooking are powerful expressions of our ties to the past, Italian, Mexican and Chinese cuisines have joined the mainstream. These three cuisines have become so ingrained in the American culture that they are no longer foreign to the American palate. According to the National Restaurant Association study, more than nine out of 10 consumers are familiar with and have tried these foods, and about half report eating them frequently. Rated high on the list of popular, or trending, items in the include, Mediterranean flatbread, ciabatta bread, espresso. Pizza and spaghetti are also common dishes in the United States, however, there is a strong association between Italian-American cuisine with the history of winemaking in the United States. Many Italian wines were first introduced to the United States in the late 1700s, Italian vintners were first brought to the state of Florida in 1766 by Dr. Andrew Turnbull, a British Consul at Smyrna. Philip Mazzei, an Italian physician, and close friend of U. S. President Thomas Jefferson, also helped to cultivate vineyards, olives, and other Mediterranean fruit with the help of Italians. In later years, American viticulture was more influenced by the Italian diaspora of the transatlantic migrations, in California, Italian-Americans were inspired by expanse of rolling hills and fertile fields. Prior to Prohibition starting in 1919, many wineries had made their start, Seghesio, Simi, Sebastiani Vineyards and Foppiano began in the late 19th century, others included Giuseppe Magliavacca’s Napa winery, Secondo Guasti’s Italian Vineyard Company and Andrea Sbarbaro’s Italian-Swiss Colony. From 1919 until the Repeal of Prohibition in 1933, many Italian-Americans struggled to keep their vineyards going, Many remained through providing sacramental wine to the Catholic Church or grape juice to the general market. These few holdouts can be credited with salvaging America’s viticulture heritage, in an industry that values the longevity and tradition of the vine, today, Italian-American wineries prove a powerful asset on the world market
7.
Italian Australians
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Italian Australians comprise the fourth largest ethnic group in Australia, consisting of migrants from Italy as well as their descendants born in Australia of Italian heritage. The 2006 Census counted 199,124 people who were born in Italy, in 2011,916,100 persons identified themselves as having Italian ancestry, either alone or in combination with another ancestry. Italian is the fifth most identified ancestry in Australia behind Australian, English, Irish and Scottish, Italian is the second most utilised language at home, with 316,900 speakers. Since the arrivals, the Italo-Australian Dialect came into note in the 1970s by Italian linguist Tullio De Mauro, Italians are well represented in every Australian town and region but there is a disproportionate concentration in Victoria and South Australia. According to 2006 census data released by the Australian Bureau of Statistics,79. 7% Catholic,3. 2% Anglican,5. 6% Other Christian,1. 6% Other Religions and 10. 0% No Religion. As the level of immigration from Italy dropped significantly from the 1970s, about 63% of the population born in Italy was aged sixty years old or older at the time of the 2006 Census. 176,536 or 89% arrived before 1980, as of the 2006 census,162,107 speak Italian at home. Proficiency in English was self-described by census respondents as very well by 28%, well by 32%, of the Australian residents who were born in Italy,157,209 or 79% were Australian citizens at the time of the 2006 census. As of 2016, there were 120,791 registered Italian citizens living in Australia according to the Italian constitutional referendum,2016. By Italian Government estimates, fully two-fifths of its emigrants to Australia were from the Veneto and another two-fifths were drawn from the Piedmont, Lombardy, only one-fifth were from Sicily and Calabria. Between the period of 1947 to 1971, Australia’s Italy-born numbered 289,476 and most Italian migrants came from Sicily, Calabria and Veneto, Italian Australians have a low rate of return migration to Italy. In December 2001, the Department of Foreign Affairs estimated that there were 30,000 Australian citizens resident in Italy and these are likely to be largely returned Italian emigrants with Australian citizenship, and their Italian-Australian children. Italians have been arriving in Australia in a number since the last decades of the 18th century. They came to Australia to seek a better and more efficient life, through the 1840s and 1850s, the number of Italian migrants of peasant background who came for economic reasons increased. Nevertheless, they did not come from the landless, poverty-stricken agricultural working class, rando reports that a group of artisans skilled in terrazzo work apparently settled in Melbourne, and stonemasons from Lombardy arrived to build an Italian-style village at Hunters Hill near Sydney. Furthermore, in the late 1850s, some 2,000 Swiss Italians of Australia from Northern Italy migrated to the Victorian goldfields, the number of Italians who arrived in Australia remained small during the whole of the nineteenth century. The voyage was costly and complex, as no direct shipping link existed between the two countries until the late 1890s, the length of the voyage was over two months before the opening of the Suez Canal. Italian migrants who intended to leave for Australia had to use German shipping lines that called at the ports of Genoa, nevertheless, the Victorian gold rush of the 1850s attracted thousands of Italians and Swiss Italians to Australia
8.
Sicilian language
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Sicilian is a Romance language spoken on the island of Sicily and its satellite islands. It is also spoken in southern and central Calabria, in the parts of Apulia, Salento, and Campania, on the Italian peninsula. The Ethnologue describes Sicilian as being distinct enough from Standard Italian to be considered a language and is recognized as a minority language by UNESCO. Some assert that Sicilian represents the oldest Romance language derived from Vulgar Latin, Sicilian has the oldest literary tradition of the Italic languages. Sicilian is currently spoken by the majority of the inhabitants of Sicily, the latter are found in the countries which attracted large numbers of Sicilian immigrants during the course of the past century or so, especially the United States, Canada, Australia and Argentina. In the past two or three decades, large numbers of Sicilians were also attracted to the zones of northern Italy and indeed the rest of the European Union. It is not used as an official language anywhere, even within Sicily, there is currently no central body, in Sicily or elsewhere, that regulates the language in any way. However, since its inception in 1951, the Centro di studi filologici e linguistici siciliani in Palermo has been researching and publishing information on the Sicilian language. The autonomous regional parliament of Sicily has legislated to encourage the teaching of Sicilian at all schools, further, the Sicilian language would be protected and promoted under the European Charter for Regional or Minority Languages. However, Italy has signed this treaty, but the Italian Parliament has not ratified it, the term Calabro-Sicilian refers to the fact that a form of Sicilian, or a dialect closely related to Sicilian, is spoken in central and southern Calabria. Sicilianu is the name of the language in Sicily itself, the term Siculu describes one of the larger prehistoric groups living in Sicily before the arrival of Greeks in the 8th century BC. It can also be used as an adjective to qualify, or further elaborate on, the very earliest influences, visible in Sicilian to this day, exhibit both prehistoric Mediterranean elements and prehistoric Indo-European elements, and occasionally a blending of both. Ruffino 2001 Before the Roman conquest, Sicily was occupied by populations considered indigenous, including Sicels, Sicani, Elymians, the Greek language influence remains strongly visible, while the influences from the other groups are less obvious. What can be stated with certainty is that there remain pre-Indo-European words in Sicilian of an ancient Mediterranean origin, of the three main prehistoric groups, only the Sicels were Indo-European, and their speech is likely to have been closely related to that of the Romans. The following table, listing words for twins, illustrates the difficulty linguists face in tackling the various sub-strata of the Sicilian language, a similar qualifier can be applied to many of the words that appear in this article. For instance, by the time the Romans had occupied Sicily during the 3rd century BC, the words with a prehistoric Mediterranean derivation often refer to plants native to the Mediterranean region or to other natural features. g. of a fruit timpa crag, cliff. The Sicels are a source of such words, but there is also the possibility of a cross-over between ancient Mediterranean words and introduced Indo-European forms. Some examples of Sicilian words with an ancient Indo-European origin, dudda mulberry, the latter would bring with them the Vulgar Latin from that region, a language not too different from that to be found in central Italy at the time
9.
Pork
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Pork is the culinary name for meat from the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC, Pork is eaten both freshly cooked and preserved. Curing extends the life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork, charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in East and Southeast Asia and it is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish and Muslim dietary law, the sale of pork is illegal or severely restricted in Israel and in certain Muslim countries, particularly those where sharia law is part of their constitution. The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC and it is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than other forms of livestock. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Originally intended as a way to preserve meats before the advent of refrigeration, in 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers, the members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only raw meat the charcutiers were allowed to sell was unrendered lard, the charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese. Due to the nature of the meat in Western culinary history. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates, Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide. Consumption varies widely from place to place, the meat is taboo to eat in the Middle East and most of the Muslim world because of Jewish kosher and Islamic Halal dietary restrictions. But pork is widely consumed in East and Southeast Asia, Europe, Sub-Saharan Africa, as the result, large numbers of pork recipes are developed throughout the world. Feijoada for example, the dish of Brazil, is traditionally prepared with pork trimmings, ears, tail
10.
Chicken as food
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Chicken is the most common type of poultry in the world. In developed countries, chickens are usually subject to intensive farming methods, the modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC, Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of such as capons, pullets. It was one of the ingredients in the so-called white dish. In the United States in the 1800s, chicken was more expensive than other meats, Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish, chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age, modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Capons produce more and fattier meat, for this reason, they are considered a delicacy and were particularly popular in the Middle Ages. Main Breast, These are white meat and are relatively dry, leg, Comprises two segments, The drumstick, this is dark meat and is the lower part of the leg, the thigh, also dark meat, this is the upper part of the leg. Wing, Often served as a meal or bar food. Buffalo wings are a typical example, Comprises three segments, the drumette, shaped like a small drumstick, the middle flat segment, containing two bones, and the tip, sometimes discarded. Other Chicken feet, These contain relatively little meat, and are mainly for the skin. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean, giblets, organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately. Head, Considered a delicacy in China, the head is split down the middle, kidneys, Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column. Neck, This is served in various Asian dishes and it is stuffed to make helzel among Ashkenazi Jews. Oysters, Located on the back, near the thigh, these small, pygostyle and testicles, These are commonly eaten in East Asia and some parts of South East Asia
