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“ITALIAN CUISINE”
Project is submitted to Faculty of
Food Production,
Osmania University, Hyderabad
For the Award of the

BACHELOR OF MANAGEMENT
&
CATERING TECHNOLOGY

Submitted by

Mr. Macha Santhosh

(Redgd. No.:1683-21-806-037)
Under the Guidance of
Chef Bhaskar Reddy & Chef Gopal Varma

Osmania University, Hyderabad,

Telangana 500007

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 WESTIN COLLEGE OF HOTEL
MANAGEMENT
RELIANCE CHAMBERS, PLOT NO: 73, BANDLAGUDA, RAJENDRANAGAR,

HYDERABAD-500091

CERTIFICATE

This is to certify that, the project entitled “Italian Cuisine” is

been submitted by Macha Santhosh (Regd. No: 1683-21-806-037) in
partial fulfillment of the requirements for the award of Bachelor of Hotel
Management & Catering Technology. This thesis is a bonafide work
carried out by him under my guidance and supervision. The result
embodied in this thesis report has not been submitted to any other
University or Institute for the award of any degree.

Chef Bhaskar Reddy Chef

Gopal Varma

Lecturer in Food Production Lecturer in Food

Production

Internal Guide Internal Guide

PRINCIPAL External Examiner

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 ACKNOWLEDGEMENT

I’m privileged to express my sincere gratitude to my

research guides, Chef Bhaskar Reddy and Chef Gopal Varma, Lecturer in Food

Production, for his guidance and encouragement to do this project work.

I express my profound gratitude to my Principal Mr.Swaminathan Westin College of

Management for the successful development of this project and complying with our

time schedules.

I convey my thanks to all the faculty members, without their co-operation this project

would not have been successful. Also, I convey my thanks to all the non-teaching staff

members of Westin College.

I consider it as my privilege to express our gratitude and respect to all who

guided, inspired and helped me in completion of the project work.

Macha Santhosh

Regd. No: 1683-21-806-037

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 INDEX

S.No CHAPTER NAME PAGE NO.

1 INTRODUCTION 7

2 GUEST SUPPLIES 10

3 CHAPTER OBJECTIVES 13

4 CLEANING EQUIPMENTS 20

5 CARE AND STORAGE OF VACCUM 26

CLEANERS

6 CLEANING AGENTS 31

7 CLEANING PROCEDURE 42

8 TYPES OF GUEST ROOMS 51

9 CONCLUSION

10 BIBLIOGRAPHY

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 ITALIAN CUISINE

 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.

 Some of these foods were imported from other cultures. Significant changes occurred with the
colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar
beet—the latter introduced in quantity in the 18th century.

 It is one of the best-known and most appreciated gastronomies worldwide.

 Italian cuisine includes deeply rooted traditions common to the whole country, as well as all
the regional gastronomies, different from each other, especially between the north, the centre and the
south of Italy, which are in continuous exchange.

 Many dishes that were once regional have proliferated with variations throughout the country.

 Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the
world

 The cuisine has influenced several other cuisines around the world, chiefly that of the United
States in the form of Italian-American cuisine.

 0ne of the main characteristics of Italian cuisine is its simplicity, with many dishes made up of few
ingredients, and therefore Italian cooks often rely on the quality of the ingredients, rather than the
complexity of preparation.

 Italian cuisine is at the origin of a turnover of more than €200 billion worldwide. The most popular
dishes and recipes, over the centuries, have often been created by ordinary people more so than
by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting
regional specificities, privileging only raw materials and ingredients from the region of origin of the
dish and preserving its seasonality.
 The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and
vegetables. Cheese, cold cuts and wine are central to Italian cuisine, and along
with pizza and coffee (especially espresso) form part of Italian gastronomic culture.
 Desserts have a long tradition of merging local flavours such as citrus
fruits, pistachio and almonds with sweet cheeses like mascarpone and ricotta or exotic tastes as
cocoa, vanilla and cinnamon. Gelato tiramisu and cassata are among the most famous examples of
Italian desserts, cakes and patisserie. Italian cuisine relies heavily on traditional products; the
country has a large number of traditional specialities protected under EU law.

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 Italy is the world's largest producer of wine, as well as the country with the widest variety of
indigenous grapevine varieties in the world.

History

Italian cuisine has developed over the centuries. Although the country known as Italy did not unite
until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BC.
 Food and culture were very important at that time evident from the cookbook (Apicius) which dates
to the first century BC. Through the centuries, neighbouring regions, conquerors, high-profile chefs,
political upheaval, and the discovery of the New World have influenced its development.
 Italian cuisine 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.

 The country was then split for a long time and influenced by surrounding countries such
as Spain, France and others in Central Europe. Trade and the location on the Silk Road with its
routes to Asia also influenced the local development of special dishes.

 Due to the climatic conditions and the different proximity to the sea, different basic foods and
spices were available from region to region. Regional cuisine is represented by some of the major
cities in Italy. For example, Milan (in the north of Italy) is known for risottos, Trieste (in the
northeast of Italy) is known for multicultural food, Bologna (in the centre of Italy) is known for
its tortellini, and Naples (in the south of Italy) is famous for its pizzas.
 Additionally, spaghetti is believed to have spread across Africa to Sicily and then on to Naples.

Antiquity
The first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th
century BC. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He said that
flavours should not be masked by spices, herbs or other seasonings. He placed importance on simple
preparation of fish.[32]
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 AD, it contained 470 recipes calling for
heavy use of spices and herbs. 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.[32]
Some foods now considered traditional were imported to Italy from foreign countries during the Roman
era. This includes the jujube (Italian: giuggiole), which is now celebrated as a regional cuisine in Arquà
Petrarca.[33] The Romans also imported cherries, apricots, and peaches.

Middle Ages
Arabs invaded Sicily in the 9th century, introducing spinach, almonds, and rice.[34] They also brought
with them foods from foreign lands that are now celebrated as traditional Italian foods: citrus

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fruit, artichokes, chickpeas, pistachios, sugarcane, eggplants, and durum wheat, which is used to
make pasta.[33] During the 12th century, a Norman king surveyed Sicily and saw people making long
strings made from flour and water called atriya, which eventually became trii, a term still used for
spaghetti in southern Italy.[35] Normans also introduced the casserole, salt cod (Italian: baccalà),
and stockfish, all of which remain popular.[36]
Food preservation was either chemical or physical, as refrigeration did not exist. Meats and fish
were smoked, dried, or kept on ice. Brine and salt were used to pickle items such as herring, and to
cure pork. 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.[37]
The oldest Italian book on cuisine is the 13th century Liber de coquina (English: Cookbook) written
in Naples. Dishes include "Roman-style" cabbage (ad usum romanorum), ad usum campanie which
were "small leaves" prepared in the "Campanian manner", a bean dish from the Marca di Trevisio,
a torta, compositum londardicum, dishes similar to dishes the modern day. Two other books from the
14th century include recipes for Roman pastello, Lasagna pie, and call for the use
of salt from Sardinia or Chioggia.

In the 15th century, Maestro Martino was chef to the Patriarch of Aquileia at the Vatican. His Libro de
artecoquinaria (English: Culinary art book) describes a more refined and elegant cuisine. His book
contains a recipe for Maccaroni Siciliani, made by wrapping dough around a thin iron rod to dry in the
sun. The macaroni was cooked in capon stock flavoured with saffron, displaying Persian influences.
Martino noted the avoidance of excessive spices in favour of fresh herbs.[36] The Roman recipes
include coppiette (air-dried salami) and cabbage dishes. His Florentine dishes include eggs
with Bolognese torta, Sienese torta and Genoese recipes such as piperata (sweets),
macaroni, squash, mushrooms, and spinach pie with onions.[39]
Martino's text was included in a 1475 book by Bartolomeo Platina printed in Venice entitled De
honestavoluptate et valetudine (English: On Honest Pleasure and Good Health). Platina puts Martino's
"Libro" in a regional context, writing about perch from Lake Maggiore, sardines from Lake
Garda, grayling from Adda, hens
from Padua, olives from Bologna and Piceno, turbot from Ravenna, rudd from Lake
Trasimeno, carrots from Viterbo, bass from the Tiber, roviglioni and shad from Lake
Albano, snails from Rieti, figs from
Tuscolo, grapes from Narni, oil from Cassino, oranges from Naples and eels from Campania. Grains
from Lombardy and Campania are mentioned as is honey from Sicily and Taranto. Wine from the
Ligurian coast, Greco from Tuscany and San Severino, and Trebbiano from Tuscany and Piceno are also
mentioned in the book.

Early modern era

The courts of Florence, Rome, Venice, and Ferrara were central to the cuisine. Cristoforo di
Messisbugo, steward to Ippolito d'Este, published BanchettiComposizioni di Vivande (English: Banquets
Compositions of Food) in 1549. Messisbugo gives recipes for pies and tarts (containing 124 recipes with
various fillings). The work emphasizes the use of Eastern spices and sugar.

In 1570, Bartolomeo Scappi, personal chef to Pope Pius V, wrote his Opera (English: Work) in five
volumes, giving a comprehensive view of Italian cooking of that period. It contains over 1,000
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 recipes, with information on banquets including displays and menus as well as illustrations of
kitchen and table utensil s. This book differs from most books written for the royal courts in its
preference for domestic animals and courtyard birds rather than game.
Recipes include lesser cuts of meats such as tongue, head, and shoulder. The third volume has recipes
for fish in Lent. These fish recipes are simple, including poaching, broiling, grilling, and frying after
marination.

Particular attention is given to seasons and places where fish should be caught. The final volume
includes pies, tarts, fritters, and a recipe for a sweet Neapolitan pizza (not the current savoury version,
as tomatoes had not yet been introduced to Italy). However, such items from the New World
as corn (maize) and turkey are included.[42] Eventually, through the Columbian exchange, Italian cuisine
would also adopt not just tomatoes as a key flavour, but also beans, pumpkins, zucchini, and peppers, all
of which came from the Americas during the last few hundred years.[33]
In the first decade of the 17th century, Giacomo Castelvetro wrote Breve Racconto di Tutte le Radici di
Tutte l'Herbe et di Tutti i Frutti (English: A Brief Account of All Roots, Herbs, and Fruit), translated
into English by Gillian Riley. Originally from Modena, Castelvetro moved to England because he was
a Protestant. The book lists Italian vegetables and fruits along with their preparation. He featured
vegetables as a central part of the meal, not just as accompaniments.[42] Castelvetro favoured simmering
vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground
pepper, lemon juice, verjus, or orange juice. He also suggested roasting vegetables wrapped in damp
paper over charcoal or embers with a drizzle of olive oil. Castelvetro's book is separated into seasons
with hop shoots in the spring and truffles in the winter, detailing the use of pigs in the search for truffles.
[42]

In 1662, Bartolomeo Stefani, chef to the Duchy of Mantua, published L'Arte di Ben
Cucinare (English: The Art of Well Cooking). He was the first to offer a section on vitto
ordinario (English: ordinary food). The book described a banquet given by Duke Charles for
Queen Christina of Sweden, with details of the food and table settings for each guest, including a knife,
fork, spoon, glass, a plate (instead of the bowls more often used), and a napkin.[43]
Other books from this time, such as Galatheo (English: Etiquette) by Giovanni della Casa, tell
how scalci (English: waiters) should manage themselves while serving their guests. Waiters should not
scratch their heads or other parts of themselves, or spit, sniff, cough or sneeze while serving diners. The
book also told diners not to use their fingers while eating and not to wipe sweat with their napkin.

Modern era
At the beginning of the 18th century, Italian culinary books began to emphasize the regionalism of
Italian cuisine rather than French cuisine. Books written then were no longer addressed to professional
chefs but to bourgeois housewives.[44] Periodicals in booklet form such as La
cuocacremonese (English: The Cook of Cremona) in 1794 give a sequence of ingredients according to
season along with chapters on meat, fish, and vegetables. As the century progressed these books
increased in size, popularity, and frequency.[45]
In the 18th century, medical texts warned peasants against eating refined foods as it was believed that
these were poor for their digestion and their bodies required heavy meals. It was believed that peasants
ate poorly because they preferred eating poorly. However, many peasants had to eat rotten food and
mouldy bread because that was all they could afford

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 In 1779, Antonio Nebbia from Macerata in the Marche region, wrote Il Cuoco
Maceratese (English: The Cook of Macerata). Nebbia addressed the importance of local vegetables
and pasta, rice, and gnocchi. For stock, he preferred vegetables and chicken over other meats.
In 1773, the Neapolitan Vincenzo Corrado's Il Cuoco Galante (English: The Courteous Cook) gave
particular emphasis to vitto pitagorico (English: vegetarian food). "Pythagorean food consists of fresh
herbs, roots, flowers, fruits, seeds and all that is produced in the earth for our nourishment. It is so-called
because Pythagoras, as is well known, only used such produce. There is no doubt that this kind of food
appears to be more natural to man, and the use of meat is noxious." This book was the first to give the
tomato a central role with 13 recipes.
Zuppa al pomodoro (English: "tomato soup") in Corrado's book is a dish similar to today's
Tuscan pappa al pomodoro. Corrado's 1798 edition introduced a "Treatise on the Potato" after the
French Antoine-Augustin Parmentier's successful promotion of the tuber.[48] In 1790, Francesco
Leonardi in his book L'Apiciomoderno (English: Modern Apicius) sketches a history of the Italian
cuisine from the Roman Age and gives the first recipe of a tomato-based sauce.[49]
In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel II, wrote Trattato di cucina,
Pasticceria moderna, Credenza e relativaConfettureria (English: A Treatise of Modern Cookery and
Patisserie) with recipes "suitable for a modest household". Many of his recipes are for regional dishes
from Turin, including 12 for potatoes such as Genoese Cappon Magro. In 1829, Il Nuovo Cuoco
Milanese Economico (English: The New Economic Milanese Chef) by Giovanni Felice Luraschi
featured Milanese dishes such as kidney with anchovies and lemon and gnocchi alla romana. Gian
Battista and Giovanni Ratto's La Cucina Genovese (English: Genoese cuisine) in 1871 addressed the
cuisine of Liguria. This book contained the first recipe for pesto. La Cucina Teorico-
Pratica (English: The Theoretical-Practical Cuisine) written by Ippolito Cavalcanti described the first
recipe for pasta with tomatoes.[50]
La scienza in cucina e l'arte di mangiare bene (English: The Science of Cooking and the Art of Eating
Well), by Pellegrino Artusi, first published in 1891, is widely regarded as the canon of classic modern
Italian cuisine, and it is still in print. Its recipes predominantly originate from Romagna and Tuscany,
where he lived. Around 1880, two decades after the Unification of Italy, was the beginning of Italian
diaspora, and with it started the spread of Italian cuisine in the world

Contemporary era
Italy has a large number of traditional specialities protected under EU law.[25] From the 1950s onwards, a
great variety of typical products of Italian cuisine have been recognized as PDO, PGI, TSG and GI by
the Council of the European Union, to which they are added the indicazione geografica tipica (IGT),
the regional prodotto agroalimentare tradizionale (PAT) and the municipal denominazione comunale
d'origine (De.C.O.).[52][53] In the oenological field, there are specific legal protections: the denominazione
di origine controllata (DOC) and the denominazione di origine controllata e garantita (DOCG).
[54]
protected designation of origin (PDO) and protected geographical indications (PGI) have also been
established in olive growing.[55] Some of these are new introductions: the kiwifruit was introduced
from New Zealand to Italy in the 1970s, and three decades later, the province of Latina was designated
the "Land of the Kiwi" and given protected status as a regional delicacy.

Italian cuisine is one of the most popular and copied cultures worldwide.[13] The lack or total
unavailability of some of its most characteristic ingredients outside of Italy, leads to the complete de-
naturalization of Italian ingredients, and above all else leads to falsifications (or food fraud). [58] This
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phenomenon, widespread in all continents, is better known as Italian Sounding, consisting in the use of
Italian words as well as images, colour combinations (the Italian tricolour), geographical references, and
brands evocative of Italy to promote and market agri-food products which in reality have nothing to do
with Italian cuisine.[57] Italian Sounding invests in almost every sector of Italian food, from the most
famous Italian cheeses, to cured meats, a variety of pastas, regional breads, extra virgin olive oils, and
wines.[58] Counterfeit products violate registered trademarks or other distinctive signs protected by law
such as the designations of origin (DOC, PDO, DOCG, PGI, TSG, IGT). Therefore, the counterfeiting is
legally punishable.[59] However, Italian Sounding cannot be classified as illegal from a strictly legal
standpoint, but they still represent "a huge damage to the Italian economy and to the potential resources
of Made in Italy".[60] Two out of three Italian agri-food products sold worldwide are not made in Italy.
[61]
The Italian Sounding phenomenon is estimated to generate €55 billion worldwide annually.[62]
Following the spread of fast food, also in Italy, imported from Anglo-Saxon countries and in particular
from the United States in 1986, in Bra, Piedmont, the Slow Food cultural and gastronomic movement
was founded, then converted into an institution with the aim of protecting culinary specificities and to
safeguard various regional products of Italian cuisine under the control of the Slow Food Presidia.
[63]
Slow Food also focuses on food quality, rather than quantity.[64] It speaks out
against overproduction and food waste,[65] and sees globalization as a process in which small and local
farmers and food producers should be simultaneously protected from and included in the global food
system.[66][67]
The Italian chef Gualtiero Marchesi (1930–2017) is unanimously considered the founder of the new
Italian cuisine[68] and, in the opinion of many, the most famous Italian chef in the world.[69] He
contributed mostly to the development of Italian cuisine, placing the Italian culinary culture among the
most important around the world, with the creation, thanks to the use of Italian ingredients, dishes and
culinary traditions, of the Italian version of the French nouvelle cuisine.[70] Italian nouvelle cuisine is
characterized by lighter, more delicate dishes and an increased emphasis on presentation, and it designed
for the most expensive restaurants.[71] It is defined as a "cuisine of the head rather than the throat" and it
is characterized by the separation of flavours, without ever upsetting the ancient Italian culinary
tradition despite the use, in its recipes, of some culinary traditions of other countries. [71][72] He is known
for using modern technology and classic cuisine.

THE COOKING OF ITALY

THE MOTHER CUISINE : The cooking of the Italian Peninsula was the first fully developed cuisine in
Europe. Its originators the ancient Romans, found some of their culinary inspirations in Asia minor and
Greece , besides drawing on many resources and ingredients that were home grown . Combining all
these it was possible for Italy to teach France the act of good Cooking and eating . In fact , the La
Rowne Gastronomique the bible of French Cooking goes on Staple “ Italian Cooking can be
considered , as a varitable mother cuisine.

It was in 1533, that Catherine de Medici journeyed from Florence to France for her marriage to king
Henri II. Both Catherine and her Cousin Marie de Medici who later became queen of Henri IV in 1600,
brought teams of Expert cooks to France with them. They knew the art of making modern Pastry and
desserts , Cakes , cream puffs and ices. Medici cooks also now familiar vegetables like outside Italy

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 dishes such as the now familiar vegetables like asparagus, artichok, broccoli and the tiny peas that the
French took as their own and which the world now knows as Petit’s Pois.

The mother Cuisine of Italy also assimilated many Products of the New World and helped introduce them to
the old. It is hard to imagine Italian Cooking without the tomato, but till 1554, no European had even set
eyes to it . It was imported into Italy form mixies where it was known as Pomo d’ oro (golden apples) . The
Piments or red Pepper , to important in Italian Cooking today , was also a find of the conquests , so was the
potato sent back to Europe in 1540. Italy was also the first to Exploit corn , the grain used today in Polento.
Turkey were brought back from America and were cooked according to Existing recipes of Peacock . In the
end of 1600 , the Italian list of food resources was complete and Italians cooking techniques and eating
habits had crytallised into the forms we know today.

THE MODERN CUISINE

To many a non –Italian , the Cooking of Italy means Pasta, Paste and more Pasta. Actually , Italian Fare
can be lively and interesting .It ranges from rich, stomach warming soups through dazzling anti Pasta ,
meat, fish and vegetables dishes , to a profusion of cakes and ice creams.

On the basis of styles of Cooking Pasta , the whole Country can be divided into North and South , into two
quite separate culinary territories.

The north is fertile Popular ,industrialized and affluent, the south is Porched , sparsely inhabited historically
poor and mainly agricultural .As a Consequence , the north cooks in butter , the South in olive oil (its
cheaper to maintain an olive tree than a cow. Flat Pastas , usually made with egg are Popular in the north
where as dried tubular Pastas like Spaghetti and macaroni are more popular in the south.

PASTA

No doubt, most non-Italians if asked to name Pastas would probably mention Spaghetti and macaron’s and
Perhaps Cavioli and Vermicilli . This is not many from a list which includes agnolotti , amorini, bucatini ,
Cenellon, Capellini, Capalletti, Covatoni, Conchiylie, ditali, ditalini, faifalle, faifalette, fedelini, fettucea,
fettucelle, fettucine, fritelle, fusilli,losagne, linguine, lumache, Macherancelli, Mafalde, Malfatti,
Manicotti,Margherite, Maruzelle, Mezoni, Mostaccioli, Papardelle,Passatelli,Pastine, Penne, Pennoni,
Perciatelli, riccidine, rigati, rigatoni, spaghettini, spiedini, stelline, stivaletti, tagliarini, tagliatell, tagliolioni,
tonarelli, tonnellini, tortelli,tortellini,torteloni,trenette, tripalini, tubettini, tufoni, & ziti. Most names
describe the shape , origins or filling of the Pastas at times , they are in local dialects and at times, even
nicknames among those which are translatable are agnolotti (little lambs) amorini (little cupids) ,
Cannelloni(Big Pipes) Conchiglie (Counch Shells) , farfaller (butterflies),

fusilli (spindles) linque de Parsero ( Sparroni tongues ) viceiolini(little cinls) Stivalatti

(little boots and vermicelli(little worms).

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Pastas can be cooked in variety of ways including boiling , frying , baking . Besides the above list , they are
doughy varieties of gnocchi which are Pasta like dumplings made of flour, semolina, Potatoes or a mixture
of these .There are also a whole range of sauces including Pesto, “ Besciamella” and ragu Bolognese” that
go along with these Pastas. After Pasta , the sea , infact , is Italy’s more important sauce of food . Every
Italian Provence , with a sea coast has its own delicious variety of chowders. From its long Coastline along
the Tyrrhenien and Adriatic seas , Italian net around 700 million tonnes of fish each year. These includes
varieties such as , red mullet sole bars, anchovies, sardines, mackeral, tuna and .

The sea also Provides vast quantities of shell fish and crustaceans cysters, clams , mussels , spiny lobsters ,
shrimp, cray fish, and the famous scampi also squid , cuttle fish and Octopus varieties not very Popular
outside Italy.

While Pasta and fish may be the staple diet , the greater glories of Italian cuisine lies in its fruits and
vegetables.

No Italian kitchen is without fresh or dried bunches of Parsley, sweet basil, wild marjoram , sage, tarragon,
bay leaves, oregano mint, fennel seeds and juniper berries. Along with spices such as cloves , coriander ,
and flavouring like saffaron , garlic shallots, lemon juice,vinegar, olives and celery from a wide spectrum
of Enhances to choose from. In this list, the olive has a special place .Some of the best olive oil comes from
Italy .Lucca in Tuscany and Saseria in Sardania produce top quality olive oil .

Italy in Europe biggest producer of rice and its per acre production is not matched anywhere in the world .
Arborio is a top quality rice used in the making of Rizotto. By the end of the 18 th century . The rice grown in
the Piedmont region in the North was so superior that its cultivation methods was a closely guarded
secret .It was illegal to take the seed out of the region.

Although Italians are not ordinarily great meat eaters , it is not true that Italy does not have good meat.
Italian veal, Pork and even beef are very good , but most Italian prefer veal, among other popular meats are
the processed Pork in the form of Parma , Ham , Bologna sausage , Mortadello sausage . Duck geese
children and turkey are also prepared in a variety of ways.

Italy also has a fair amount of good quality cheese , Although they do not compare with the variety of
France , cheeses such as Parmesan , Gorgonzola and Bel Paese are now world famous.

Italian ice creams are probably the best in the world .It comes in two basic varieties , the gelati ( milk
based , such as vanilla , chocolate ) and granita (shorbet like made of a thin Powdery ice flavoured with
lemon , Coffee etc.,

THE REGIONS OF ITALY

Culinary wise Italy has been divided into various regions .Each region has its own history and its own
distinctive way of Preparing food. The main region include Rome, Florence and Tuscany , Bologna , Venice
and the North east , Genoe and Lingwia, Milan and Lombardy .Turin and Piedmont , Naples and the South
and the islands .All Italians Consider restaurants serving dishes from other regions as being
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“International” .To a citizen of Bologna , a restaurant serving Roman. Genoese or sielian dishes is
International but a Bologna restaurant serving Milanese , venetian or Florentine dishes is not regarded as
International as those dishes are from neighbouring region and have been assimilated into Bolognese
cuisine .One reason that many Foreigners think Italian Cooking is Pretty much the same is that most Italian
restaurants abroad are Nepolitan. It was from the relatively improvised south of the country that most
immigrants came from , bringing with them their regional Cuisines .In the broadest terms , the dominant
city of Northern Italian Cooking is Bologna and Naples is of the South. Besides having a large appetite for
Pasta , South Italy also has bread as its staple .Bread not money is the gift for beggars . Bread is combined
with cheese to produce the traditional “Mozzarella in Carrozza” (Mozzerelle in a carriage ). The South also
has a well developed sweet tooth .”Trudiddi are small biscuits fried in oil, dipped in honey and frosted with
sugar or chocolate , mostaccioli are similar but flavoured with almonds Biscuits Tortoni invented by a
Neapolitan of the same name led to the development of granite and gelati.

SICILY & SARDINIA

The two islands region of the coast of Italy have also greatly influenced the food of Italy . They share a
certain insular conservatism, clinging to their own ancient culinary traditions .Sicily raises lush crops of
citrus fruits , garden vegetables olives and grapes. Sardinia a fishes for tuna has some excellent wines and
has about one third of the flock of sheep in Italy. The most famous creations of Sicilian cuisine are the
sweets and Pastries . Home made cakes and breads are also Popular. The typical bread is Cartwheel
shaped .Sicilians eat little meat and that too in the form of cured sausage .In Sardinia the meals are healthier
.This is the land of cooking “FURRIA” Furria meaning to turn and turn on. This refers to spit roasting and
whole animals such as wild boar , suckling Pig, basy lamb and young goats . Sardinia and sicily were once
known as the Grannary of Italy.

THE REGION OF ROME

Sooner or later, for most visitors , all roads lead to Rome , as a Capital , Rome manages to embraces the
culinary character of the entire country .The real Pride of the Roman Homeland ,however lies in its own
native cooking . Romans know or care for the gastronomic split between the north and south .They have
developed their own variation of both northern and southern Pasta. The city is famous for its Cannelonoi ,
fettucine, al burro and tagliatelle . Rome also has many dishes involving Maceroni and spaghetti (from
South ). Among the meat dishes, the popular ones include Porchette and abbachio (suckling lamb) another
favourite is saltimbocca a veal and ham Escalope seasoned with sage and santeed in butter and then braised
in wine .”Filetti di baccale (thin strips of salt cod, dipped in butter and fried in olive oil).

Pajata de Vitello (real offals with Pecorina cheese and rigatoni.) Coda alla Vaccinora (braised ox tails)
Pemodori Cenriso (striffed tomatoes ) and cipolline in agrodeolee are all Roman favourites .The
neighbouring districts of Umbria and the Marches are also decidedly influenced by Latin (Rome) . Perogia
the capital of Umbria the region north of Rome is known for its chocolates, the best in Italy as well as for
Porchetta Perugina ahighly spiced version of the suckling Pig.Umbria is also famous for its crop of good
quality vegetables including celery and Mushrooms .More exotic are its magnificient block truffles richer in

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taste than its French counter part. Another source of food is the fresh water lakes of Trasimen and
Piediluco where trount , Perch grey mullet and cels.

FLORENCE & TUSCANY

Tuscany is considered the heart land of the nation, the place where the language is the Purest , the traditions
strongest and the culture liveliest . It is also the region where he food is thought to be least corrupted by
outside influence Great attention is paid to raw ingredients of the highest quality cooked with a minimum of
seasoning and sauces .The heart of this heart land is Florence .To many a foreigners, especially to those who
know French cooking, the term a la Florentine is famous and would mean the use of spinach in the dish.
This is not totally true. To a true Italian a la Florentine would mean the way a la Florentine cooks . One of
the more famous dishes is trippa a la Florentine tripe stewed in chicken stock with herbs and vegetables and
served with grated Parmesan cheese. Another is arista a la Florentina (roast saddle of Pork seasoned with
garlic , cloves and rosemary). Pullo a la diavola (tender quarter of chicken basted with a spicy butter sauced
and broiled )and tortino careiofi a speciality of Florence an omlette like Preparation involving artichoke
hearts.

Tuscany is best known for its three gastronomic traditions- Beef , Beans and chianti . Probably the oldest
and heaviest of beef cattle in the world is the chianina in Tuscany , they are well known for their speedy
growth as well their great weight , when it reaches the table chianina beef steak in probably one of the best
of the world .Bistecca a la florentina or Costala a la florentina are referred dishes. The Costala rib
steak grilled over cool and soft wood embers and seasoned with olive oil – is said to be the best of the best
than can be had in Italy . Besides being big beef caters the Tuscans are also known as Mangia Fagioli (bean
eaters ) by non Tuscans and this addiction to beam is common to all classes of People . Beans appear on the
menu at every stage except the dessert .Hence, there is bean soup (Zuppa difagioli) riso a fagioli (rice and
beans ) and Ribollita and any left over dish , reheated and served with beans , chianti is one of the best
known Italian wine. Chianti country includes Florence and sienna, its boundaries marked by law. One of the
best chianti wine is chianti Brolio , an ancient name in Tuscany . Besides Florence, other Tuscan towns are
also famous . Arrezo is known for its hams, its delicately flavoured trout and particularly its delicious
walnuts and chest nuts. Lucca Produces the best olive oil in all Italy. In Grosetto, the tasty known as
Capitone is very famous , while six miles Inland on the river alno in Pisa, the same is called ‘la cie’ or
Cieche . Another Tuscan city Livorno gives its name to a fish stew like soup Cacciucco a la livornese
something like the French Bouillaibaise.

Bologna and the North : The Italians refer to the Bologuese (People of the Emilia). Romagna has the richest
style of cooking in all Italy. The cattle of the region are also well known and the two very Popular dishes are
involtini a la Cacciatore (veal rolls stuffed with smoked ham and chicken livers ) and Cuscinetti di Vitello
(veal scallops , stuffed with cheese and ham moistened with ham and cooked in a skillet). One of the more
popular Pastas from the region is Tagliatelle. Besides Lasagne a speciality of the city of Bologna is the
mortadella sausage. Also from this region comes Pama Ham, Proscirltto di Parma , obtained from boned
rear legs. Parma is also responsible for the famed Parmesan cheese (Parmigiano in Italian ) used in soups
and served with Pasta , rice and many other dishes. Another delicate Product from the region is the aceta
balsamico a herb flavoured vinegar which adds sparkle to the salads and Pickled meats . The nearby

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Feuaro district is fertile and 60-65% Careage is given to apple orchards .This region is known for its bakery
Prowess with breads being their Forte. Just South east of Feuare is the town of Ravenna known for its
Brodetto (Fish Chowder).

AND THE NORTH EAST

Venicis menu like the city itself arises from the sea. Two of the most classic dishes are scampi and
Risi e bisi (rice and peas). Scamppi are served in a variety of fashions in a Brodetto (Chowder)
rolled in slices of ham or Plain boiled with an oil (vinegar dressings scampi can be baked , fried or
grilled . Among the other fish dishes of Venice are stogie in saor (sole with herb sauce) Sardoni a
scotadeo (Fresh Sardines , roasted and basted with lemon juices and bisato in tecia ( with tomatoes
and herb).These names may even sound to Italians for they are in a Jenetian dialect . Although fish
dominates on the coast , a short distance inland , the sea food is built into rice dishes as in risotto con
scampi . A Phenomenon among the rice dishes is rise con la va (literally meaning rice with grapes).

Ravigo and Padua are another two towns in the region with culinary contributions . All sorts of
Coffee originated from there. Cappucino takes its name from the colour of the roses of the
Cappucino monks of Padua. Paduans also like Caffe a la Borgia , Coffee laced with apricot brandy
and cinnamon.

NAPLES & THE DEEP SOUTH

Perhaps the most famous example of Neapolitan style cooking is the Pizza. The style is also
Exemplified in the regions macaroni and Sphagetti . In expensive hearty and highly varied the
cooking of Naples represents the entire south . Naples is the Culinary capital of the south . The
South of Italy is not a land of great wines, one Exception is the Lachrima Christi Produced from
grapes grown on the slopes of vesuvius.

The Compania region (in which lies Naples ) is superior to the remaining Parts. Because of its
fertile volcanic soil, agricultural Produce is abundant and Voluminous with its large coastline, the
south depends on the sea for much of its Produce .Each sardines , tubular Pasta, there is plenty of
home made Pasta as well. The basic refinement for Pasta is the sauce . There is Sphagetti and
Macaroni con le vongole(clam sauce) ,other Neapolitan Faromites include al Sugo (meat sauce ) or
al Pomodoro (tomato sauce) However , the most favoured is Pommorda in Coppa that is Pasta
topped with fresh tomatoes , onions , bacon and garlic browned with olive oil. From Capsi comes
Spaghetti ai totani ( use of squid in the sauce).

ITALIAN FOOD REGION BY REGION

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PIEDMONT - The name means at the foot of the mountain , which it is , bordering on both France
and Switzerland .Mainly mushrooms and truffle are grown in this area.

LOMBARDY – The mention of Milan , the Capital of the Province , Produces immediate thoughts
of the wonderful risotto named after the city and also the Milanese soufflé flavoured strongly with
lemon veal dishes including vitello tonnato and ossobuco are responsible specialities of the region.

TRENTINO – ALTO ASIGE – This is an area of mountains , rich green valleys and lakes where
fish are Plentiful .There is a strong German influence , Particularly when it comes to the wines .
There are also several German style liqueurs produced such as Aquavit , Kummel and Slivovitz.

VENETO – Polenta is served with almost everything .

LIGURIA - The Genoese are Excellent Cooks , and all along the Italian Riveria can be found
excellent trattorias which produce amazing fish dishes flavoured with Olive oil. Pesto sauce comes
from this area.

EMILIA – ROMAGNA – Tortellini and lasagne are among the many Pasta dishes which feature
widely , as do Saltimbocca and other veal dishes. Parma is famous for its ham , Prosciatto di Parma.

TUSCANY – BEANS ARE FAMOUS , T boned steak bistecca alla fiorentia.

UMBRIA / MARCHES – PORK and fresh ingredients are important ,spit roasting and grilling are
Popular , Excellent local olive oil is used for cooking.

LAZIO – Lamb veal ‘Saltimbocca ‘ and offal all with generous amounts of herbs and seasonings.

ABRUZZI AND MOLISE – Lamb , Cheese , ham, herbs.

CAMPANIA – Naples is the home of Pasta dishes and tomato sauce .Pizza is said to have been
created in Naples . Pizzaiola steak mozzarella comes from this region.

PUGLIA (Apulia) – Good fruits, olives vegetables and herbs and sea food . Puglians are said to be
champion Pasta eaters.

BASILICATA – Lamb is flavoured with the herbs and grasses . Chitti Pepper are grown, Local
breads are baked in huge waves.

CALABRIA – Orange and lemon , Olive trees , Egg Plant . Many desserts and cakes are flavoured
with aniseed , honey almonds and the figs.

SICILY – Fish and Vegetables , Citrus fruits , dry , marsala wive . Game Cassala and other ice
creams are Excellent and world famous.

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 SARDINIA – Suckling Pig or sady lamb , offals , Rabbit , sea bass ,lobsters tuna, mullet , cels, and
mussels are in good supply.

Local herb myrtle(mirto) is added to anything from chicken to local liqueue the sweet dishes are
numerous.

Characteristics of Italian cuisine

 Coffee, specifical espresso is served after meals.

 Italian meals are accompanied by wine.
 Olive oil is a major cooking medium; it is also used as a flavoring agent.
 Starch-based products like pasta, pizza, and bread are the major source of carbohydrates.
Italian cuisine is characterized not only by its typical ingredients and the way they are used in each meal
but also by the way dishes are served and the environment in which they are eaten. Italian cuisine is
unique and very special, and when it is properly done, it can transport those who enjoy it to Florence,
Sicily, Venice, Tuscany.

An Italian entree dish that would usually be of a smaller size than the next ones. This dish could consist
of pasta, meat or fish, and in the two last cases sometimes are cold dishes.
After the first course, a typical Italian dinner would indicate a second or main course. The main course
is usually based on meat, fish or vegetable, depending on which ingredients consisted of the dishes
served before.
A typical Italian meal would be closed with a dessert and a coffee. The desert would usually consist of a
cake, pastries, fruits or a fruit salad. After this, an Italian cuisine mandatory element is a cup of espresso
or coffee. It is also important to mention that an Italian meal would most of the time be accompanied by
wine, chosen according to the kind of meal and the elements in which its preparation is based.
Various types of Pasta
There are two major classifications: pasta Fresca (fresh) and pasta secca (dried). From here, there are
more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and
many other local varieties. There are more names for pasta than the mind can retain, yet all are made
from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity
and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta
with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pasta creates its own
unique dining experience when properly served.

Rotini

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The word is derived from the Italian word which means ‘small wheels’. These pastas are spiral types
and are tightly winded. Originally, they are 2 edged spirals but sometimes, they also come in 3-edged
varieties. This pasta is suitable for olive oil or tomato sauces as they stick to the corkscrews.

Fusilli

This pasta is very similar to the rotini, and therefore many consider them to be the same. However, there
is a small difference. Rotini pasta is actually made from flat pasta which is twisted later. However,
Fusilli pasta is made by an already twisted strand of pasta. Like Rotini, it is also not hollow and
therefore is not able to retain sauce much, rather it soaks up the sauce which gives a good flavor.

Vermicelli

The word vermicelli means little worms. This pasta is thinner in comparison to spaghetti. These are
round typed strands. Asians make it with semolina. In India, a variety of recipes makes use of this pasta
and is known as seviyan. This long and slender pasta is cooked in different ways around the world.

Ravioli

This is dumpling pasta which means that it has a filling inside it. This is one of the traditional pasta. The
word Ravioli refers to ‘turnip’. It can be prepared with veg or non-veg filling according to the taste.
Generally, the casing is square in shape and 3X3 cm. Ravioli stuffed with cheese is very popular.

Spaghetti

This is the most common round rod-shaped pasta. The word spaghetti means little twines. Larger
versions of these pasta are known as spaghettoni, whereas smaller versions are known as spaghettini.
This pasta tastes wonderful with meat and tomato sauce.

o Italian cuisine sounds fancy, conjuring up images of anniversary date nights, expense-account
feasts. French cooking may seem sophisticated, but it’s not rocket science.
o “It’s ultimately about creating a harmonious dish that elevates the quality of the main ingredient.
For example, different regions in France may treat chicken differently—Burgundy makes coq au
vin, the Basque region makes Chicken Basque. There’s a lot of tradition involved in all of it. It’s
about building flavors. “The French do that so well; they can really layer flavors.” In the soup-,
stew-, and sauce-heavy cuisine, dishes often start with a base of mirepoix, a combination of
diced celery, onions, carrots, and garlic. And it’s no secret that French chefs cook with wine
every now and again—but it’s never just sloshed into a dish. It’s often added into a hot pan to
reduce so that the concentrated flavor of the wine comes through. When browned meats are
added, the layers of flavor intensify. Finishing the dish with fresh herbs adds that final punch.
The typical meal includes three courses—a simple starter (soup is a popular option), the main
dish (this could be as basic as a quick chicken recipe), and then cheese and fruit for dessert.
In Italian Cuisine some Essential ingredient is used. Some Essential ingredients are:
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 Butter
butter is often slightly fermented for an extra depth of flavor. It is essential to many of the traditional
sauces, to sauté, for pastry, for baking, and of course to spread on crusty French bread.
Speck
Made from the hind pork leg in a similar way to prosciutto, speck is boned before the curing and
smoking processes begin. Its smoky flavor is a great addition to slow-cooked dishes like boeuf
bourguignon.
Dijon mustard
Dijon mustard is a pale yellow in color with a creamy, smooth consistency and mild flavor. Dijon
mustard is used in sauces, rubbed on roasts and whisked in the classic vinaigrette dressing.
Fleur du Sel
The first white crystals in the salt formation process which began more than 2,700 years ago most
famously in the Guérande peninsula in Brittany.
Cheese
France produces the greatest number of cheeses in the world, as well as many of the finest, and it is
almost always enjoyed at the end of a meal. The cheese trolley is often regarded as a mark of a
restaurant’s quality. You should begin with the mildest in flavor and work your way to the strongest.
French cheeses include:
 White and red mould (washed rind) – Brie de Meaux, Camembert, Livarot and Munster
 Chèvre – cabécou, pouligny saint-Pierre, crottin de chavignol
 Blue vein – Roquefort, fourme d’ambert – Hard cheese – gruyere, Beaufort
 Medium-firm – saint-nectaire, morbier, cantal
Truffle
A finely veined tuber formed in a magical underground exchange by the bonding of its filaments with
the roots of certain types of trees, most traditionally oak. Season, climate, soil conditions and an element
of great mystery surround the cultivation process, making the truffle a highly prized and expensive
ingredient.
Garlic
A key ingredient in the loved Provençal aioli – a garlic mayonnaise.
Brown onions
Brown onions are a key ingredient for many dishes including the famous French onion soup. Look for
firm onions with shiny papery skin.
Shallot
Shallot (eschallots) has a cluster of small bulbs with a more delicate and less pungent flavor than other
onions.
Champignon de Paris
Button mushrooms used raw in salads and classic dishes, such as boeuf bourguignon.
Turnip
Believed to have first been cultivated in 2000 BC, turnips are picked young when small and sweet at the
beginning of summer. The French love them puréed, pan-fried, steamed or classically paired with duck
in canard aux navettes or lamb navarin.

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 Celeriac
A variety of celery which is grown for its taproot rather than its stem and leaves. Peeled and then cut in
julienne, it is the main ingredient in the classic French remoulade, but can also be cooked and mashed,
baked or used in stews

Italy is a nation known for its food, with Italians eating around 23 kilos of pasta every year.
No holiday to Italy is complete without diving head first into their incredible food culture.
So, we’ve put this post together for you to help you discover the 10 famous Italian dishes that you must
try when cruising with us onboard the hotel barge, La Bella Vita.

Lasagne alla Bolognese

Lasagna Alla Bolognese is a popular dish all over the world, featuring multiple layers of beef, tomato,
and onion bolognese sauce, bechamel sauce, and lasagne pasta sheets until the cheesy top. This is a rich
and warming dish that goes perfectly with a bold red Italian wine.
This dish was invented in the city of Bologna in the Emilia region, and it has risen to immense
popularity. It has become somewhat of an Italian institution, and many people consider it to represent
the nation.

Fettuccine al Pomodoro

Pomodoro is another classical Italian dish that is delicious in its simplicity. Pomodoro simply means
“tomato,” and it is the tomato and basil sauce that gives this dish its iconic fresh taste. It is the perfect light
dish to relax with after a long day exploring.

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At first glance, many people mistake the Pomodoro sauce for a marinara sauce traditionally paired with
spaghetti rather than fettuccine.
Although the two use similar ingredients, they are distinct from each other, with the marinara sauce being
liquidy and chunky, while Pomodoro sauce is much thicker and smoother

Gnocchi di Patate

Gnocchi di patate is a popular alternative to pasta, traditionally eaten at lunch in central Italy and made by
grandmothers across the nation. Gnocchi can be eaten with most pasta sauces, so there are many exciting
gnocchi flavours you can try.

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Melanzane alla Parmigiana

Another traditional but famous Italian dish served on La Bella Vita cruises is Melanzane Alla Parmigiana.
This dish is thick and baked, deeply warming your insides on colder evenings. It is made with thinly sliced
aubergine that is then topped with cheese.

Pollo alla Cacciatora

Pollo Alla cacciatora is a classic chicken stew dish that was born centuries ago in Tuscany. The chicken is
fried and given a traditional and warming seasoning. It is then stewed with olive oil, tomatoes, and red wine
in a casserole dish and served piping hot.

Pizza Margherita

Perhaps even more famous than pasta is the pizza Margherita, which is the most simple pizza with
just tomato sauce and buffalo mozzarella cheese.
This staple pizza is impossible to not like, loved even by food connoisseurs who want to go back to
something delectably Moorish.
On the other hand, if you have a more restricted pallet, it can be an easy introduction to pizza which
will allow you to comfortably try a whole range of other options.

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Costoletta alla Milanese

With costoletta alla Milanese, we move away from the staple dishes that have populated the list so
far, but we remain with the classics. This Milan signature was invented in 1148. A veal cutlet is
coated in breadcrumbs and fried in butter.
The result is tender veal meat with a crunchy coating. This Lombardy dish is popular amongst all
chefs in the region. It can be found from the most basic of cafes to a Michelin-starred restaurant to
onboard our hotel cruise.
Vitello Tonnato

Vitello tonnato is another veal dish, with its literal translation being “tunnied veal.” It is a dish
designed for the long evenings of an elegant summer. The veal is cooked, cut into thin slices, and
then chilled. For service, it is covered with a creamy sauce flavoured with tuna. A slice of lemon
gives this light summer dish a beautiful tang, making it the perfect antipasto before enjoying any of
our other excellent dishes.

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 Tiramisù

We now move on to the most tantalising part of our list, the desserts. We begin with an Italian icon,
the tiramisù.
You may have seen other flavours emerging as tiramisù makers seek to capture your interest.
However, by far the best kind of tiramisù to try is the traditional one.
In a traditional tiramisù, the chef layers soft biscuits with espresso coffee, mascarpone cheese, sugar,
egg, wine, rum, and cocoa powder.
The coffee and the touch of alcohol make the dish the perfect “pick me up”, getting you ready for an
evening’s entertainment.
It is also the kind of dish that has such a strong flavour that it will linger pleasantly in your mouth
for the whole evening, right until you brush your teeth.

Pannacotta

The final famous Italian dish to mention is pannacotta which sits on the opposite end of the richness
spectrum to tiramisù. It is a much lighter and easy-to-eat alternative, consisting of a firm cream that is silky
with a milky taste.
It is usually flavoured with golden sugar, giving it a nutty and toasty sweetness. You will enjoy this subtle
yet distinctive flavour that makes many diners choose pannacotta over tiramisù.
Many people compare pannacotta to a custard, but it is different. Using gelatin in the mix allows it to set
into a solid structure, giving pannacotta its sophisticated appearance.

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BEST WINE FOR ITALIAN FOOD

CHIANTI
BAROLO
CABERNET SAUVIGNON
CHARDONNAY
PINOT GRIGIO
SAUVIGNON BLANC

It’s a well known fact that Italian wine and food pairings go together like a happily married
couple. Not only because we like to get tipsy whilst eating our favourite Italian food… That’s
just an added bonus.

We pair wine and food because of the tastes, textures, tones, tannins, flavours and more can
perfectly accompany one another. Choosing the best Italian food and wine pairing helps you
leave a restaurant super satisfied with a giant grin on your face. But exactly which wine and
food should you pair? And why?

For many people, the phrase ‘would you like to see the wine list?’ can incite confusion and
intimidation… or just make you feel a little out of place. If you don’t know anything about
Italian wine and food pairings, where exactly do you start? Asking the waiter can always help,
but here are some tips for wine and food pairings to help you act like a connoisseur without any
assistance.

BEST FOOD AND WINE PAIRINGS

When looking for the best food and wine pairings, firstly look to match richness and texture.
How can you maximise the characteristics of both the food and wine? A balanced taste can be
key. Salty and sour tasting food makes wine taste milder, where as sweet and savoury food can
make wines taste much stronger.

Consider the impact of the taste of the food, will it complement the wine? Or will it be a
mismatch? For example, if you’re eating food that’s really salty, you can combat this by
choosing a light sparkling wine to refresh the palate. Make sense? Here are our best red and
white wine food pairings.

BEST RED WINE WITH ITALIAN FOOD

CHIANTI

A ‘Chianti’ wine is any wine that is produced within the Chianti region of Italy. Chianti is
located in the very heart of Tuscany, towards the top of Italy’s boot. Today, Chianti is known

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for producing rich and dry red wines that are made using Sangiovese grapes. The wine produced
here is famous for earthy flavours that are high in tannins.

Chianti is arguably the most popular wine amongst Italian people, and If there’s anything we
can trust the Italian’s with… you guessed it, it’s wine! Wine has been a passion in Italy for
thousands of years and they have more than mastered the art of viticulture.

Chianti pairs perfectly with red sauces. This could be any style of tomato pasta… for example
arrabiata, marinara or bolognese. When considering the best red wine for Italian food, Chianti
even pairs fantastically with fresh pizza! The acidity of the wine is very much similar to most
tomato based sauces, making this wine a perfect fit.

BAROLO

Barolo is a heavy red wine produced in the Piedmont region of northern Italy – with origins that
date back over 2,500 years. Barolo wine is produced using the world famous Nebbiolo grape. If
you’re looking for one of Italy’s greatest wines, look no further. Barolo wine is known for deep
red colours, strong tannins and powerful acidic flavours.

It’s estimated that up to 18% of Italian households use Barolo wine to pair with EVERY special
occasion dinner. But what makes it so special? Production of Barolo is restricted to 11 villages
within the Cuneo province, with slight and subtle differences in flavour between each village
due to contrasting soil compositions.

The Barolo of today has a bold blend of tar, rose, herbs, red berries and fruit, truffles, coffee,
chocolate and various other earthy notes. But why is Barolo arguably the best red wine for
Italian food? Barolo pairs very well with beef – including rare beef, steak tartare and fillet
steak. If you’re also a lover of game birds such as duck or pheasant, the pairing with Barolo is
very pleasant. So try it out when you’re looking for the best food with Barolo red wine.

Don’t worry vegetarians, we’ve got you covered. Barolo can also be paired well with rich and
flavoursome risottos. Particularly with prominent flavours of truffle or mushroom! Are you a
self confessed chocolate lover? Try this wine with your favourite dark chocolate for a terrific
taste sensation. Also, Barolo wine can also be paired with powerful cheeses, such as gorgonzola,
goat’s cheese or sheep’s cheese. For cheese lovers, this has to be one of the best Italian food and
wine pairings.

CABERNET SAUVIGNON

Cabernet Sauvignon will pop up in the minds of many people when asked to think of a bold red
wine. Cabernet Sauvignon takes its name from the Cabernet grape used in production. The

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Cabernet grape can withstand both high and low temperatures and grows well in various
different soil and climate conditions.

Because of this, many of the world’s wine regions grow Cabernet grapes. Not only are the
grapes easy to grow, they are packed with powerful flavours and strong tannins. Cabernet
Sauvignon has strong black currant flavours, with overtones including blackberry, black cherry,
chocolate, eucalyptus and mint. The taste can often be dictated by the production region; as the
grapes reflect the taste of the earth in which they were grown.

Cabernet Sauvignon is a rich red wine, which helps it pair greatly with most tomato based red
sauces in pizza and pasta. The wine is also famous for matching fatty red meats, such as rump,
ribeye and sirloin steaks. This is because Cabernet Sauvignon stands up to the flavours in rich
meat without overpowering them.

This is a wonderful wine to combine with beef… any beef. Braised beef? Sure. Wagyu? Yes
please. Even a burger… We can’t forget a good old burger! Look to combine your next juicy
burger with smoky cheese and a nice glass of Cabernet Sauvignon… you won’t be disappointed
with this food and wine pairing. The wine also matches lamb, mushrooms and most types of
cheese. Mamma mia!

BEST WHITE WINE WITH ITALIAN FOOD

CHARDONNAY

Chardonnay is one of the best white wines with Italian food! Did you know Chardonnay is the
most distributed white wine grape in the world? Chardonnay takes its name from the village of
Chardonnay in Macon, a region in Burgundy, France. It is commonly produced across the
world’s vineyards as the grape is adaptable to a vast range of climates and soils.

The taste differs depending on the location where the Chardonnay was produced. In warm
temperatures, the grape tends to release tropical fruit flavours of mango, papaya and pineapple
with soft acidity levels. In contrast, in cooler production regions, Chardonnay bursts with apple,
peach, pear and other citrus flavours with greater acidic tastes..

Remember, if you try one type of Chardonnay and don’t fall in love with the taste… there are
still a number of other labels that you might enjoy! Chardonnay can be heavily influenced by
the winemaker, so no two bottles are the same. But, what food should you look to pair this white
wine with? Chardonnay is really popular with oil and cream based sauces, whether that is soup,
pasta, meat or seafood.

In particular, seafood… perhaps the best food for white wine! Light and delicate dishes such as
raw or lightly cooked shellfish are absolutely perfect to combine with Chardonnay. The smooth
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acidity also helps cut through grilled fish, fish pates and seafood risottos. If you’re planning on
eating something from the sea, look out for a Chardonnay bottle on your favourite restaurant’s
wine list.

PINOT GRIGIO

Although Pinot Grigio was initially invented in Italy, the wine is produced and transported on a
worldwide scale. The demand for Pinot Grigio is high across the globe, hence the reason various
countries have joined the craze and started producing Pinot Grigio. As of today, Pinot Grigio is
the most popular white wine across the entirety of the Americas.

The wine is often referred to as Pinot ‘Gris’, but this is simply a french expression for the same
variety of grape. Why? The grapes used in Pinot Grigio have a distinctive grey colour tone on
their skin, and ‘Gris’ translates to grey in French. Due to the growing environment impacting
the flavour, the wine’s have a subtle difference in style. Still, Pinot Gris remains very similar to
its Italian cousin.

The flavours you can expect from Pinot Grigio are light, refreshing and zesty with subtle notes
of apple, flowers, lemon and melon. The flavours depend on where the wine was produced. But
you can expect a dry, mineral, light bodied profile that is crisp to taste.

Pinot Grigio is very lighthearted, making it great as a starter wine before dinner. This wine is
also perfect for those looking for a light and refreshing food and wine pairing. The flavours are
rather delicate, so you want to pair Pinot Grigio with meals that aren’t too flavoursome. For
example, you can enjoy Pinot Grigio with salads of any kind, light risottos, and light pasta
sauces. It even perfectly pairs with less ‘fishy’ seafood such as halibut, trout and scallops.

SAUVIGNON BLANC

Sauvignon Blanc is originally believed to have originated in the Loire Valley and Bordeaux
region of France. The name Sauvignon Blanc translates to ‘wild white’; as the grapevines grew
wild for centuries until early winemakers began to tame them.

The wine is typically very light, crisp and acidic. The taste is unique when compared to most
other white wines due to its green and herbaceous flavours. The flavours range from tart to
tropical depending on the ripeness. Wines from colder regions will have the flavour of lime or
green apple, whilst warmer climates hold flavours and notes of passionfruit or peach.

Although the wine is famous for being light and refreshing, Sauvignon Blanc is complex enough
to match at least one of your courses. Go green for the best food for this white wine! As

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Sauvignon Blanc is more savoury than other white varieties, it pairs well with herbs such as
parsley, cilantro, rosemary, basil, mint and more!

If you find a dish that features these flavours it will bring the very best out of your Sauvignon
Blanc… so be sure to keep your eyes out when next browsing over a wine list. The wine also
pairs perfectly with white meat, including; chicken, pork chops, and turkey. Rather something
from the sea? Look to match Sauvignon Blanc with tilapia, sea bass, perch, haddock, crab,
lobster or clams. If you’re a lover of cheese, look for soft and briny cheeses.

WINE TASTING AT BASIL & GRAPE

Well there we have it. Basil & Grape’s best wine for Italian food… happy sipping folks! We are
proud to offer all of the mouth-wateringly good wines within this Italian wine and food pairings
list. So, if you like the sound of these red and white wines, come on down to the Basil & Grape;
Croydon’s premium Italian restaurant and wine bar.

Our carefully selected wine list consists of famous labels from picturesque regions in vineyards
in Italy and across the globe. We offer various different styles of white wines, red wines, rose
and dessert wines for you to perfectly pair with our mouthwatering Italian food . Looking for a
bespoke wine tasting experience? Basil & Grape offer a premium wine tasting experience to
send your taste buds on a journey across the world. Enjoy world famous wines with cheese,
meat, desserts and more! Enquire today to tailor your experience.

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Characteristics of Italian Cuisine

1. Fresh, Quality Ingredients:

The foundation of Italian cuisine lies in the use of fresh, high quality ingredients. From San Marzano
tomatoes to extra virgin olive oil, Italian cuisine focuses on simple but tasty ingredients. The quality of the
ingredients is essential to create authentic and delicious dishes.

2. Simplicity and Simplicity:

Italian cuisine is characterised by its simplicity. Italian dishes tend to have few ingredients, allowing the
natural flavours to shine through. Al dente pasta with a fresh tomato and basil sauce or an authentic
margherita pizza are perfect examples of this simplicity that brings out the flavours.

3. Regional Variety:

Italy is known for its culinary diversity, and each region has its own repertoire of traditional dishes. From
risotto in the north to fresh pasta in the centre and fish in the south, each region brings its own unique
ingredients and culinary techniques.

4. Love for Local Products:

Italians have a deep love for local and seasonal produce. This is reflected in the freshness of ingredients and
the importance of consuming products from the region. Local markets are an integral part of the Italian
culinary experience.

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5. Tradition and Family:

Italian food is all about tradition and family. Many recipes have been passed down from generation to
generation, and meals are often moments of family togetherness and celebration.

6. Focus on Experience:

Italian food is not just about eating, but about enjoying a complete experience. Eating is a social act, and
Italians value the time spent together at the table, sharing laughter and conversation.

7. Versatility:

Italian cuisine is surprisingly versatile. From simple dishes such as bruschetta to more elaborate dishes such
as ossobuco, Italian food adapts to all kinds of occasions and culinary preferences.

Italian cuisine is a celebration of simplicity, freshness and flavour. Its focus on quality ingredients and
traditional techniques has won the palates of people all over the world. Whether enjoying an authentic
Neapolitan pizza or a plate of pesto pasta in Genoa, Italian food is a culinary experience that never fails to
delight.

Where to Enjoy these Famous Italian Dishes

This list has described the 10 most famous Italian dishes that any traveller to the nation must enjoy before
they leave.

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On the hotel barge La Bella Vita, the chef can prepare all of them for you, and you can enjoy them while
watching the world slowly drift by from the comfort of our deck.
Food is not where the service offered on hotel barge La Bella Vita ends. Onboard our stylish 20-passenger
boat, you can enjoy many areas for casual relaxation, such as our bar area or our spacious dining room.
You can enjoy meeting your fellow travellers in both of these areas. On the top deck, we have a large sun
deck where you can lounge and try the delicacies described under the warm Italian sun. At the end of the
evening, you can retire to your air-conditioned and en-suite room.

What is a traditional Italian food?

Italian cuisine dishes are versatile. They include many ingredients ranging from vegetables and grains to
fruits, cheese, fish, and meats.

What is a typical Italian dinner?

Typically, Italian dinner dishes include a variety of pasta, soups, risottos, and seafood. With an Italian-
inspired dinner menu, you’ll find dishes like pizza, spaghetti, ravioli, and desserts such as tiramisu.

Pasta

Pasta Made Fresh Daily at Pubblico Italian Eatery.

When most people think of Italian food, they think of pasta. Said to have originated in Sicily, pasta
expanded to other Italian regions by the ocean with ports and an ideal climate for drying it to both store and
then sell. Among these areas include Imperia and Naples.

Italian pasta comes in many shapes and sizes and is made using unleveled dough from:

 Durum Wheat
 Water
 Eggs

A highly versatile dish, it can be servced with countless toppings and fillings.

Pizza

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Pubblico Italian Eatery Margherita Pizza

Besides pasta, pizza is perhaps the most popular and recognized Italian food. Pizza is considered a national
symbol representing Italy to the rest of the world, so much so that UNESCO has acknowledged pizza as an
Intangible Cultural Heritage of Humanity.

Every pizza establishment or restaurant that serves pizza has its own secret for making the dish.

However, pizza is typically made of:

 Flour
 Water
 Brewer’s Yeast
 Salt
 Eggs

It is said that the original pizza was created in the Southern Italian city of Naples towards the end of the
18th century and named in honor of Italian Queen, Margherita di Savoia.

Perhaps the most famous type of pizza, it consists of tomato sauce, mozzarella cheese, and basil, paying
homage to the colors of the Italian national flag.

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Risotto

Classic Italian Mushroom Risotto.

Risotto is a well-known Italian dish that hails from Northern Italy and can be cooked in countless ways. It is
often creamy and rich in cheese and is prepared with rice pasta simmered in broth.

Seafood

Fresh Clam Linguini at Pubblico Italian Eatery.

Surrounded by water and with so many Italian cities on the Mediterranean coast, seafood is a common
staple in the Italian diet and the main ingredient in many dishes. When it comes to Italian cuisine, you’ll
find a variety of fresh seafood paired with pasta, sauces, vegetables, and meats.

Some examples of popular Italian seafood include:

 Shrimp
 Mussels & Clams
 Sardines
 Fried Squid

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  Salted Cod

In Italy, seafood is served traditionally for a lighter Christmas Eve dinner. Italian-American cuisine has
evolved into a seafood feast with salmon, tuna, swordfish, calamari, octopus salad, spaghetti with clams,
and other seafood pasta dishes.

Lasagna

Okay so it’s not lasagna, but very similar and just as delicious - our wood-fired Italian Sausage Rigatoni.

Another Italian cuisine pillar is Lasagna. This dish is baked and consists of multiple layers of fresh pasta
covered in sauce and various fillings. Lasagna sauces typically are made from tomatoes and consist of
sautéed onion, celery, carrots.

The most popular Lasagna fillings often include:

 Beef
 Pork
 Cheese

Ravioli

Fresh Lobster Ravioli from Pubblico Italian Eatery.

The amount of stuffed pasta dishes made famous by Italy is endless. From Northern to Southern Italy,
almost every region has its own variation of Ravioli.

Ravioli is pasta made from soft dough and then shaped into a square envelope. The filled, enveloped pasta is
often served with sauce or broth. Ravioli shapes can vary between square, circular, and semi-circular.

Common ravioli fillings can include:

 Meats (steak, beef, pork, chicken)

 Ricotta
 Cheeses
 Vegetables
 Seafood

Tiramisu

Pubblico Italian Eatery Tiramisu.

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Last but certainly not least is one of the most famous Italian desserts; Tiramisu. Said to originally hail from
the Italian region of Veneto, this cold-served dessert is light and has a cocoa coffee flavor.

Tiramisu consists of a base of Savoiardi biscuits in coffee and Marsala (wine liqueur.)

The Savoiardi biscuits are then covered with mascarpone:

 Cream
 Eggs
 Sugar
 Cocoa powder

Best Italian Pasta Brands

In my opinion, the best brands of Italian pasta from, in no particular order, are the following:

Barilla
When it comes to pasta, Barilla is the heavyweight, not just in Italy but globally. It’s the go-to brand for
many, with a vast array of pasta shapes and types that cater to every dish imaginable.

Barilla has managed to maintain a balance between mass production and quality, which is no small feat.
Their penne rigate is versatile and holds sauces well, making it a recommended choice.

You’ll find Barilla in almost every store, and their pasta is consistently reliable for a classic Italian meal.

Barilla spaghetti pasta – available in most supermarkets across the US (and globally).

De Cecco
De Cecco is recognized for its high-quality pasta craftsmanship. While they may not have the same
widespread name recognition as Barilla, their dedication to quality is palpable in the texture of their pasta.

It’s rumored that their drying process, which takes longer than most, is the secret to their pasta’s superior
taste and al dente consistency. Their fusilli are particularly well-crafted, twisting perfectly to catch every
drop of sauce.

If you’re passionate about your pasta, De Cecco is a brand that won’t disappoint.

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De Cecco – One of the better pasta brands from Italy.

Agnesi
Agnesi might not be the brand you find in every store, but it’s one that deserves a spot in your pantry.
Originating from Liguria, a region with a rich history in maritime trade, Agnesi has had access to some of
the finest durum wheat since 1824.

Their tagliatelle, a testament to their legacy, has a silkiness that’s incomparable, turning a simple butter and
sage sauce into a dish you’ll remember.

While it may not be as ubiquitous as some of its competitors, Agnesi offers a taste of authenticity that’s
becoming increasingly rare.

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Agnesi – making Authentic Italian Pasta for almost 200 years now!

Rummo
When you’re eyeing the pasta aisle, Rummo might not jump out at you like some others, but it’s a hidden
gem.

Their commitment to an “al dente” guarantee comes from a meticulous wheat selection process and a
unique method they’ve patented, called Lenta Lavorazione. It translates to ‘slow processing’, a tradition that
takes its time to ensure each strand of pasta holds its shape and texture under the fork.

And, if you ask me, their penne rigate – perfect for trapping hearty sauces – could easily go head-to-head
with any high-profile brand.

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Rummo – Another recommended Italian brand of pasta.

Divella
Divella, hailing from Puglia – a region known as Italy’s breadbasket – brings more than just pasta to the
table; it brings a story of a family business that has flourished since 1890.

Their pasta, particularly the rotelle, has a delightful way of holding lighter sauces in its ridges, ideal for
those dishes where you prefer the sauce to be a subtle complement, not the star.

Their approach to pasta making respects the old-world traditions, which you can taste in the quality of their
product.

Garofalo
Garofalo, a brand from Gragnano in the Campania region, Italy’s renowned pasta-making town, upholds
long-standing traditional practices. They have been crafting pasta since the late 18th century, and they’ve
got it down to an art.

The fusilli lunghi from Garofalo, with its corkscrew shape, is a personal favorite of mine; it’s like a fun
twist (pun intended!) on the usual suspects you find in a pasta dish. It holds onto robust sauces like
nobody’s business and is always a conversation starter on the dinner table.

Liguori
Founded in 1820, Pastificio Liguori stands as one of the oldest and most respected pasta brands in Italy.

They specialize in classic dried pasta types like spaghetti, penne, and fusilli, made using traditional bronze
dies. This method gives their pasta a rough texture, allowing sauces to cling effectively, elevating the
culinary experience.

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The brand’s commitment to quality is underscored by its IGP (Indicazione Geografica Protetta)
certification, ensuring adherence to stringent standards and regional pasta-making traditions.
Known for its superior al dente quality and authentic flavor, Pastificio Liguori is a preferred choice for those
seeking the quintessence of Italian pasta.

Pastificio Liguori is the IGP Certified Brand.

La Molisana
La Molisana is a bit of an underdog in the pasta scene, but that’s what makes it special.

They source their pure mountain water and fine durum wheat from the heart of Molise, a region often
overlooked despite its rich culinary history.

Their spaghetti chitarra stands out with its unique square-cut edges and distinctive texture. It’s a must-try
for those who enjoy a bit more bite to their pasta and pairs beautifully with a simple tomato and basil sauce.

Delverde
Delverde, named after its location in the Majella National Park, benefits from a clean and natural
environment. So clean that they use pure spring water in their pasta making, which they believe is the secret
to their pasta’s superior quality.

I have to say, their orzo has a delightful mouthfeel, ideal for soups or as a substitute in risotto-like dishes.
It’s a versatile little pasta that absorbs flavors well and adds a lovely texture contrast in soups.

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Voiello
Voiello uses high-quality durum wheat for its premium pasta products.

Established in 1879, they have a pasta for every preference, but their penne lisce is particularly noteworthy
for its smooth texture that contrasts nicely with chunky meat sauces.

While less common than its ridged cousin, penne rigate, the lisce variety offers a unique experience worth
exploring for pasta aficionados.

I like Voiello’s ads – La Dolce Vita at its best!

Buitoni
Buitoni, nestled in the lush Tuscany region, has been a household name since 1827, synonymous with
quality pasta.

Their tortellini are a testament to their commitment to tradition, with each piece promising a burst of flavor
that’s rich and satisfying.

When I think of a comforting, hearty meal, Buitoni’s tortellini in brodo (tortellini in broth) often comes to
mind.

Pasta Zara
Pasta Zara hails from the Veneto region and has been part of the Italian pasta scene since the early 20th
century. Their range is extensive, but I’ve always appreciated their dedication to producing an exemplary
spaghetti.

It strikes the right balance of texture and taste, serving as a prime canvas for a myriad of sauces. It’s a brand
I often reach for when I want a reliable pasta for my weeknight dinners.

Alfieri
Pastificio Alfieri, nestled in the heart of Asti, Piedmont, is a revered name in the world of Italian pasta.
Established in 1996, it’s a relatively newer player but has rapidly gained a reputation for producing high-
quality, artisanal pasta.

What sets Pastificio Alfieri apart is their dedication to traditional methods, coupled with an unyielding
commitment to using only the finest local ingredients.

They specialize in crafting egg pasta, a Piedmontese delicacy known for its rich flavor and delicate texture.
I had a pleasure to cook Alfieri’s pasta many times and I love how it tastes like (particularly their tajarin and
agnolotti).

Traditional Riccioli from Piedmont’s Pastificio Alfieri.

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Marella
Marella is a brand that distinguishes itself with artisanal pasta made in Puglia, a region famed for its
agricultural bounty.

Their use of organic production and bronze dies creates pasta with a texture that holds sauces well. Their
orecchiette, a shape synonymous with Puglia, is exceptional when paired with robust vegetable sauces or a
simple cime di rapa sauté.

Mancini Pastificio Agricolo

Mancini Pastificio Agricolo brings a farm-to-table approach to pasta. They grow their own wheat, ensuring
that only the finest grains make it into their pasta.

The brand has garnered attention for its artisanal production methods and the traceability of their
ingredients. Their spaghetti is particularly noteworthy for its rough texture that clings to sauces beautifully.

Felicetti
Felicetti, from the Dolomites in Northern Italy, stands out for its dedication to using pure mountain water in
its pasta production, which they claim enhances the pasta’s flavor.

They also offer a variety of single-grain pastas, including one made from the ancient grain Matt, which has
a distinct taste and higher nutritional value.

Their monograno (single grain) line is worth trying for those looking for a pasta with a difference – it offers
a new experience in terms of flavor and health benefits.

Lesser Known, but Noteworthy Brands

Misko
Misko may be a less familiar name outside of Italy, but within its borders, it’s known for bringing Greek
culinary traditions to Italian pasta since 1927.

Their macaroni, often used in the Greek dish pastitsio, is a robust, tube-shaped pasta that holds its texture
well in baked dishes. It’s a great alternative for those looking to experiment with international recipes using
familiar Italian pasta types.

La Rosa
La Rosa is not as widely known internationally, but in Italy, it has carved out a niche for itself with its
durum wheat semolina pastas. Their penne rigate, which has the delightful ridges that sauce clings to, is a
personal favorite when making a hearty baked ziti.

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It’s a brand that I’d recommend for those who appreciate the subtleties that different pasta shapes can bring
to a dish.

Benedetto Cavalieri
Benedetto Cavalieri is a name that connoisseurs of Italian pasta might recognize. Operating since 1918, this
Apulian brand takes pride in its ‘delicate method’ of pasta-making that involves a slow milling and
kneading process.

Their dedication to tradition shines through in their pasta’s flavor and resilience to overcooking. I find their
fusilli to be excellent for cold pasta salads, retaining a firm texture even when dressed for hours.

Antico Pastificio Morelli

Antico Pastificio Morelli, founded in 1860, has been run by the Morelli family for five generations. This
Tuscan brand is unique for reintegrating the wheat germ into the pasta, giving it a distinctive texture and a
nutty flavor.

I’m particularly fond of their pici pasta – a thicker, hand-rolled spaghetti – which is sublime when served
with a simple garlic and olive oil or a hearty meat ragù.

Pastificio Riscossa
Pastificio Riscossa stands out for its dedication to traditional pasta-making processes. Established in the
early 20th century in Apulia, a region known for its durum wheat, this brand has been serving families for
generations.

They strike a balance between modern technology and traditional methods, ensuring a consistent product
that doesn’t stray far from the old ways of pasta crafting. With a variety of pasta shapes, they cater to all
preferences, though they’re particularly praised for their classic cuts.

While not as widely recognized internationally as some other brands, Riscossa maintains a loyal following
due to its adherence to quality and tradition.

Pastificio Gentile
Hailing from Gragnano, a town often referred to as the ‘City of Pasta’, Pastificio Gentile has been
producing high-quality artisanal pasta since 1876. The brand is synonymous with high-quality artisanal
pasta.

They use a bronze drawing process, which gives the pasta a rough texture that is excellent for holding
sauces. This detail might seem minor, but it is a game-changer in terms of the pasta’s ability to elevate a
dish.

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The brand is also known for its ‘Pasta di Gragnano IGP’ status, a label that guarantees geographic
authenticity and adherence to traditional production methods. For pasta with Gragnano’s traditional
qualities, Gentile is an excellent choice.

Conclusion

Italy is a continent known for its rich history, culture, and cuisine. A few things are for sure when it comes
to Italian food - Italian dishes are well-loved, and there’s something for everyone!

At Pubblico Italian Eatery, we’ve made sure to create a menu that includes variations of the seven most
popular Italian dishes discussed in this blog.

Chef Garcia and his team keep the ingredients fresh but the recipes classic.

Both Phoenix and Scottsdale Pubblico Italian Eatery locations feature a modern but inviting atmosphere,
specious outdoor dining, and bars serving signature hand-crafted cocktails.

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