Raw materials are at the heart of Italian cuisine. In fact, the word “food” derives from a Latin word that indicates raw plants and vegetables as Chef Carlo Villani explains to us, the roots of Italian food date back to ancient Rome, when they ate simple dishes based on locally grown foods such as cabbage , onions, garlic and olive oil.
Today Italy is internationally known for its love for pasta, cheese and olive oil, all fundamental elements of the Mediterranean diet. However, this has not always been the case. When raw materials were scarce or prices were high in times of famine or war, Italians learned to be more creative with the limited ingredients they had access to. Today it can be seen in the way they use raw materials in their cooking processes.
Let’s see together an interesting chapter on Italian cuisine, also thanks to Chef Antonio Villani who leads us to discover the Italian tradition in cooking and catering.
How a Chef Can Make a Difference?
Carlo tells us how the raw materials are best processed and managed in the restaurant he runs together with his father Antonio Villani.
The ingredients and the passion for food are served as a flywheel for Carlo and his father Antonio, from this passion the Nubes chain was born, places in the center of Brescia where you can have a quick meal based on pizza and other artisan bakery products.
Chef Carlo Villani himself is a son of art, in fact he has learned all the secrets in the kitchen of the family that has been managing the restaurant “Il Veliero” in Rovato for many years. and bring his studies to the tables of many customers.
Wealth in Simplicity
In Italy, the art of frugal cooking is known as “thrift” or “wealth in simplicity”. This concept is deeply rooted in the culture and history of the country. When times are tough or people are poor, it is the thrift of Italian cuisine that helps them survive. With limited access to raw materials and ingredients, Italian chefs like Carloi have had to be creative with the dishes they serve. This means they were able to enrich the diet with flavor, saving money and conserving food.
Ingredients of Italian
cuisine Italian cuisine has been shaped by the surrounding environment and ingredients. This has meant that, over time, his recipes have developed to enhance the flavors of the region’s native raw materials. Furthermore, when raw materials are scarce or unavailable, Italian chefs have had to resort to creative cooking processes. Italy is a mountainous country, which means that much of its produce is grown on terraced fields and on small sustainable farms. Although there are many different types of products in Italy, there are some that are truly iconic. These include: – Tomatoes: grown in southern Italy, tomatoes are the country’s most important vegetable. They are used in a number of Italian dishes, including pasta sauces and lasagna. – olive oil: Italy produces a large quantity of olive oil every year, of which the south of the country is the largest producer. This oil is used in Italian cuisine both as a condiment and as a cooking oil. – Parmesan: made from cow’s milk in the northern regions of Italy, Parmigiano is the most famous cheese in the country. It is used in many Italian dishes and is also the key ingredient of the Italian dish, risotto.
Pasta and Flour
Pasta is one of the most representative foods of Italy. It is obtained from semolina, a type of wheat flour with a high fiber content. This grain is grown in the central and southern regions of Italy. In these areas the climate is warm enough for the cultivation of durum wheat, the type of wheat used for the production of semolina. In the process of making traditional Italian pasta, the semolina is mixed with water and then kneaded by hand. The result is a dough which is then rolled out into thin sheets and cooked.
Cheese
Cheese is perhaps one of the most important ingredients of Italian cuisine. There are many different types of Italian cheese, each with a unique flavor and texture. One of the most famous types is Parmesan. It is often used as a table cheese and can also be used as an ingredient for cooking. This nutritious cheese is rich in protein and calcium and can be used in both savory and sweet dishes. Other types of cheese commonly used in Italian recipes are: – Mozzarella: It is another table cheese commonly used in Italian cuisine. It is mainly used in appetizers, pastas and salads. – Ricotta: Ricotta is a soft, creamy cheese that is often used in desserts. It can also be used in savory dishes, such as lasagna.
Conclusion
Italian cuisine is simple and healthy, as Chef Carlo Villani himself remembers, all the recipes, even if at times they may seem “heavy” or rich in oil, are based on top quality ingredients grown in our country.
It is based on ingredients like pasta, tomatoes, olive oil and cheese, all of which are rich in nutrients. However, there is the erroneous idea that Italian food is only pizza and pasta and that it is not possible to maintain a healthy diet by eating in an Italian restaurant, here in fact the percentage of obesity is lower than in other countries but it is becoming more and more strong influence that comes through fast food and places to eat junk food.