Italian Cuisine: More Than PastaItalian Cuisine: More Than Pasta
Go to any family restaurant with Italian dining in mind and you are likely to order chicken parmesan, pasta alfredo, spaghetti and meatballs, or maybe a pizza. It is easy to think that some pasta, some marinara sauce, a crust of Italian bread and a glass of wine is the beginning and end of Italian cuisine, especially if you grew up in the United States.There is much more than red sauce and starch on the agenda for most Italian regional cuisines, and with all of the various regions and cultures in the boot on the ocean, Italian regional cuisines have as much range as your average New York City block.
There is the tourist region of Tuscany, on the northwestern coast of Italy. Tuscany is sought out for its simple but delicious dishes, seasoned sparingly with basil, parsley, and thyme. Tuscan bread and a little bit of olive oil is a big part of the seafood dishes of the Tuscan region.
Abruzzo, a little known treasure in the middle eastern section of the boot mixes chili peppers into almost all of their dishes. Like many other regions in Italy, there is a mixture of mountain and seafood dishes. Pasta is very often a first course, instead of a part of a stew or entrée. Most of the chefs in the Abruzzo region are skilled at hand rolling their own stuffed pastas, and crepes are used in meat dishes, rolled in savory sauces or put in to broths. Polenta is enjoyed with hearty sausages and rich, meaty sauces.
Sardinia, an island off of the western coast of Italy is home to a rich fishing tradition as well as a beautiful mountainous inland landscape. This, in addition to a rich heritage of not only Italians, but also Arabs, French, Greeks, and Spaniards, has made the island home to a diverse culture of seafood and meat dishes spiced with fennel and saffron. Stews and rich, hearty pastas make up a large part of the local cuisine in Sardinia, as well as sheep milk's cheese.
Emilia-Romagna is perhaps the most sought out region of Italy in terms of local cuisine. It is often called the market basket of Italy. Located in northern Italy, Emilia-Romagna is home to many of Italy's most renowned dishes, like Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and balsamic vinegar. Chefs in the Emilia Romagna region have a penchant for gregarious presentation and rich spices.
Much like the American idea of Chinese food, the American idea of Italian food is only the tip of the iceberg. Italian regional cuisine is marked by the country's locality to northern Africa and other Mediterranean countries, as well as a diverse local landscape, ranging from mountains to oceans. Sheppards, shopkeepers, farmers, and fisherman all contribute to one of the most diverse cultural cuisines in the world. Next time you are in the mood for Italian food, try something a little bit different than your usual spaghetti and meatballs, maybe a saffron seafood stew or a polenta. Rest assured, you won't think of the words "Italian cuisine" the same again.
About The Author
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
article source: adzines.com
Seasonings: Add More Than Just FlavorSeasonings: Add More Than Just Flavor
Besides providing taste, color, and aroma, certain seasonings can also add health to your meals. Herbs and spices contain phytochemicals which are natural health promoting substances and have been found to protect us against diseases such as cancer and heart disease. So here's to spicing up your meal and health!
Here are 4 herbs you can add for flavor and health.
Turmeric- is also called curcumin and may help protect against cancers including prostate, colon, skin, and oral cavity. It also may provide protection from heart disease, Alzheimer's disease, and cataracts.
Rosemary- contains a compound called carnosol, which provides antioxidant, anti-inflammatory, as well as anti-carcinogenic agents. This can provide protection from heart disease, cancer, and may be helpful with decreasing painful inflammation with arthritis.
Oregano- contains Quercetin and may help protect against breast, ovarian, and endometrial cancers. It also provides antiviral and anti-inflammatory properties. Studies have shown that oregano offers the most antioxidant activities of all herbs examined.
Ginger- Substances in ginger are believed to have antioxidant and anti-inflammatory effects and also can be used for treatment of nausea and motion sickness.
Herbs are delicate so it is important to store them properly to retain their nutritional value. Here are some tips on storage.
Fresh herbs- use as soon as possible! Store in perforated bags in the crisper for up to 4 days.
Dried herbs- should be used within a year of purchase. Keep them in airtight containers away from light and heat.
Use herbs generously in cooking to add both flavor and health to your meals!
© Meri Raffetto, 2004
About the Author
Owner of Real Living Nutrition Services, Meri Raffetto is a Registered Dietitian and a recognized professional in the area of nutrition and wellness. She has developed two online weight management programs, The Mini Diet Makeover and The Ultimate Diet Makeover, which focus on a healthy, non-diet approach to weight loss. For more information or to sign up for our free newsletter, visit http://www.reallivingnutrition.com.
article source: adzines.com
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