Презентація на тему:
Italian cuisine

Italian cuisine Підготувала: Омельчук Ольга

Ingredients Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish, potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with use of tomato are spread in all Italy. Italians like their ingredients fresh and subtly seasoned and spiced. Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany, pasta (especially pappardelle) is traditionally served with meat sauce (including game meat). In Southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants , zucchini , certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine. Olive oil is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces, often replaces animal fats of butter or lard.

Main dishes Pasta Risotto Pizza Insalata Caprese Frittata Carpaccio

Lazania Ravioli Cannelloni Panzanella

Desserts Tiramisu Panna Cotta Panettone

Gelato Gelato is ice cream made in the Italian style. Gelato is simply the Italian word for ice cream, but in English, it has come to mean specifically Italian or Italian-style ice cream. Gelato is made with a base of milk and sugar. It is generally lower in fat than other styles of ice cream. Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

Drinks Espresso Italian style coffee (caffè), also known as espresso, is made from a blend of coffee beans. Espresso beans are roasted medium to medium dark in the north, and darker as one moves south.

Alcoholic beverages Italy produces the largest amount of wine in the world and is both the largest exporter and consumer of wine. Only about a quarter of this wine is put into bottles for individual sale. Two-thirds is bulk wine used for blending in France and Germany.

Limoncello  Limoncello, a traditional lemon liqueur from Sicily and Southern Italy in general, is one of the most common.[Made from lemon, it is an extremely strong drink which is usually consumed in very small proportions, in small glasses or cups.

Italian breakfast

Dinner

Supper

Thank you for attention!