Italian Foods Essay

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Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. The food takes heavy influences from around the region, including ancient Greece and Rome. Known for its extreme simplicity, most Italian recipes only requiring five or so ingredients. Italian chefs rely heavily on quality of their food, not the quantity of ingredients or elaborate preparations. It is said to be one of the most popular types of cuisine, and CNN ranked Italian food as the best in the world. The first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th century BC. Cheese, wines, and bread are all major parts of their cuisine. Romans would hire Greek bakers to produce breads and import cheese from Sicily as Sicilians were known to be the best cheesemakers. With culinary traditions from Rome and Athens, a cuisine developed in Sicily that some consider the first real Italian cuisine. The Arabs invaded Sicily in the 9th century, which introduced spinach, almonds, and rice to the country. During the 12th century, a king noticed people making long strings made of flour and water called atriya, which eventually became trii, a term still used for spaghetti in southern Italy. The northern Italian regions show a mix of German and Roman culture while the south reflects Arab influence, as a lot of Mediterranean cuisine was spread by Arab trade. The oldest known Italian book on food is the 13th century Liber de coquina written in Naples. At the beginning of the 18th century, Italian culinary books began to emphasize the regionalism of Italian cuisine rather than French cuisine. Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, and meats. In the northern parts of Italy, fish, potatoes, rice, corn, sausages, pork, and
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