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Prodotto agroalimentare tradizionale (PAT) is an official approval for traditional Italian regional food products similar to the protected geographical status of the European Union. A list of approved products is published by the Ministry of Agricultural, Food and Forestry Policies. [1]
Official List of Italian Protected Products as defined by the Ministero delle Politiche Agricole, Alimentari e Forestali - July 2013; EU Food Quality website with access to PDO,PGI,TSG listings, europa.eu; Defra - EU Protected Food Names Scheme. defra.gov.uk; Ministero Politiche agricole, alimentari e forestali in Italian
Tuscan cuisine refers to the culinary traditions of the Tuscan region in Italy celebrated for its simplicity and focus on fresh, high-quality ingredients like olive oil, legumes, and meats. Rooted in cucina povera (Italian for 'cuisine of the poor'), it emphasizes seasonal ingredients and straightforward flavors over complex sauces and spices. [1]
Today, polenta is believed to be Italy’s most popular staple food after pasta and pizza. At its core it remains a humble communal dish, but during the WWII years was eaten mainly out of necessity.
Italy is home to 395 Michelin star-rated restaurants. [14] [15] The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables. [16] Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [17]
Cannoli. Some food historians place the origins of cannoli in 827–1091 in Caltanissetta, Sicily, by the concubines of princes looking to capture their attention. [10] [11] This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word qanawāt, 'tubes', in reference to their tube-shaped shells.
The Epic History of Italians and their Food (2007), John Dickie instead says that the word macaroni, and its earlier variants such as maccheroni, "comes from maccare, meaning to pound or crush". The word first appears in English as makerouns in the 1390 The Forme of Cury, which records the earliest recipe for macaroni and cheese. [20]
In 1954, the first recipe for carbonara published in Italy appeared in La Cucina Italiana magazine, although the recipe featured pancetta, garlic, and Gruyère cheese. [24] The same year, carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain. [25]