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THE ITALIAN CUISINE

The Origins of the italian Cuisine: Magna Grecia and the Etruscans
The history of Italian cooking begins with Magna Grecia, where the culture of the Greek colonies popularized the art. The daly fare was simple and sober (pork, salted fish, cickpeas, lentils, lupins, olive pickles and dried figs) but at banquets the food was more varied and plentiful (soups, game in vinegar and honey sauces, sweets with almonds and walnuts) and also took on ritual and symbolic meanings. The Etruscans too had a simple diet based on the cereals favored by the fertile region (present-day Tuscany). The richest Etruscans were particularly fond of excellence and the pleasures of the table: The ancient Romans tell of sumptuous feasts.
Roman Cuisine in the Republican Era

Romans of the Republican Era were a sober poeple of frugal dietary habits: they usually had two meals a day, prandium and supper. The custom of a breakfast of cereal, honey, dried fruit and cheese was gradually introduced. For a long time the most widely consumed foods were boiled cereals (a kind of mush), legumes such as broad beans, lentils, chickpeas and lupins, vegetables of various types, bread and cake. The diet also included fish, game from the hunt (only eaten on festive days and there was no raising of livestock), milk, cheese and fruit.
Roman Cuisine in the Imperial Age

The Romans had two main daily meals, but they aften added a breakfast af bread soaked in wine, grapes, olives, milk and eggs. The midday meal was a light affair of cold dishes. Dinner was the main meal: a feast of hors d'oeuvres (mixed seafood) followed by game, pork, veal, goat, fowl and, especially, fish and finally sweets with a honey base, fresh and dried fruit. These courses were accompanied by sweet, scented wines, as well as often havimg interludes for entertainment. cuisine had thus become a refined pleasure and, for some, a show of wealth and originality, as in the famous banquets of Lucullu and Trimalchio.

The Spice Trade

There was already a spice trade in the Early Middle Ages, but this really intensified after the Crusades and demand was as much for cooking as for medicine. Alongside the fascination of rarity and high price, spices had other more practicaland important qualities: the preserving of meat and fish for longer periods and the flavoring of otherwise bland foods.
The Culinary Discoveries of the great Explorers

Among the many goods brought to Europe and Italy by the explorers there were some foods whose importance was understood only in time. First, there was maize, widespread in North Italy, which, at the time of the grat famines of the 17th century, became the base for the most common dish: polenta (a sort of meal mush). Then there were potatoes, tomatoes, and beans.Rice from Asia was an istant success and joined pasta as the nation`s first course. Venetian merchants imported sugar from the Orient and this, initially very expensive, was used in medicine and only later in cooking. Last there was coffee, of Turkish origin, and also first used as a medicine.
Cuisine in the renaissance

The 15th and 16th centuries were a particularly fortunate time for Italin cuisine. With respect to the preceding period, thre was a greater variety and richness in the preparation of foods: soups, grilled, roast and boiled meats, meat pastries, fish, vegetable (also in oil) and refined salads, almond-based sweets, pine-nuts and candied fruits; cane sugar (then still expensive) began to replace honey. Renaissance court banquets were famous for their enormity and refinement, whilst the food of the common people remained rather simple: beans, lentils, chickpeas, buckwheat (used to prepare soups and porridges) as well as eggs, cheese and mutton.

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