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Italy is the largest consumer of olive oil, at 30% of the world total. [87] It also has the largest range of olive cultivars in existence and is the second largest producer and exporter in the world, producing more than 464,000 tons. [88] [89] Bread has always been a fundamental food in Italian cuisine, and that of other Mediterranean countries ...
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]
Staff: invented by music theorist Guido of Arezzo, whose four-line staff is still used today. Star fort (or Italian outline): with the first examples located in Italy, built towards the mid-15th century. [204]
The surprising secret history of one of Italy’s favorite foods. Silvia Marchetti, CNN. February 5, 2024 at 7:22 AM. It’s golden, grainy, sticky and tastes rather bland if served on its own.
Delizia: The Epic History of the Italians and Their Food. New York: Free Press. Gentilcore, David (2010). Pomodoro!: A History of the Tomato in Italy. Columbia University Press. ISBN 978-02-31152-06-8. Helstosky, Carol (2008). Pizza: A Global History ( London: Berg) online. Marino, Michael P., and Margaret S. Crocco.
Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, [1] [2] with evidence of Etruscans making pasta as early as 400 BCE in Italy. [3] [4] Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca).
The Calabria region, right down in the toe of Italy’s boot, is where Italian cuisine gets intense. Along with the usual wide range of classic dishes, locals relish spicy foods such as pig blood ...
Giorgio Sommer (1834–1914), "Napoli – Fabbrica di maccheroni". Hand-colored photo. Catalog number: 6204. There is a great variety of Neapolitan pastas.Pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, and in Torre Annunziata, a few kilometers from the capital.