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Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
Various recipes in Italian cookbooks dating back to the 19th century describe pasta sauces very similar to a modern puttanesca under different names. One of the earliest dates from 1844, when Ippolito Cavalcanti, in his Cucina teorico-pratica, included a recipe from popular Neapolitan cuisine, calling it vermicelli all'oglio con olive capperi ed alici salse. [7]
Bruschetta (/ b r uː ˈ s k ɛ t ə / broo-SKET-ə, [1] Italian: [bruˈsketta] ⓘ) is an Italian appetizer consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is often prepared using a brustolina grill.
Spaghetti aglio e olio (Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; lit. ' spaghetti [with] garlic and oil ') is a pasta dish typical of the city of Naples.Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [ 3 ] Regional cuisines may vary based upon food availability and trade, varying climates , cooking traditions and practices, and cultural differences. [ 4 ]
' hunter ') or cacciatora refers to an Italian meal prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine. Cacciatore is popularly made with braised chicken [ 2 ] ( pollo alla cacciatora ) or rabbit [ 3 ] ( coniglio alla cacciatora ), abbacchio ( abbacchio alla cacciatora ), an Italian preparation of lamb , [ 4 ] [ 5 ...
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Pasta e fagioli (Italian: [ˈpasta e ffaˈdʒɔːli]; lit. ' pasta and beans ') is an Italian pasta soup of which there are several regional variants. [1]It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, pasta e fasule.