ITALIAN CUISINE

Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC.

Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine and Arabic.

Significant changes occurred with the discovery of the New World with the introduction of ingredients such as potatoes, tomatoes, bell peppers and corn, now central in the cuisine but not introduced in quantity until the 18th century. Italian cuisine is known for its regional diversity, abundance of difference in taste, and for be one of the most popular in the world, with influences abroad.

Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients.

Italian cooks rely more on the quality of the ingredients than on elaborate preparations.

Ingredients and dishes vary by region. Many dishes, that were once regional, have proliferated with variations throughout the country.

Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws.

Coffee, specifically espresso, has become very important in Italian cuisine.