 |
Sept. 12 - Sept. 19, 2004 |
South Italy Feast
Olive oil, fresh vegetables and lots of fresh fish
By Rita Simonetta
Originally Published: 2003-09-07
Italian food usually ranks top as everyone's fave cuisine but Italian food isn't a homogenous thing, instead, it's a myriad of flavours resulting from the various regions and boundaries that make up the boot-shaped country.
The North versus South battle has taken on a new meaning when it comes to Italian cooking. There's a noticeable distinction between northern and southern Italian food and it's not unusual for the two to view each other's culinary fare with curiousity and initial hesitation, much as someone who is trying a completely different food for the first time. It's no wonder both northerners and southerners guard their cuisine with such pride since Italy wasn't unified as a nation until 1861.
Before unification, Austrian, French, Spanish and Arab invaders left their indelible marks on the country and today, many foods are inspired by these influences.
Italy's south is made up of Lazio, Abruzzo, Molise, Campania, Puglia, Basilicata, Sicily, Sardinia and Sicily. It is here that resourcefulness and a touch of whimsy are the major driving factors behind the cuisine.
Olive oil is a major ingredient in southern Italian cooking. The islands of Sicily and Sardinia, in particular, are home to a plethora of olive tree groves. And it's believed that it was the Arabs who brought the olive tree to these two islands centuries ago. Olive oil is a must in salad dressings, pastes, and as an essential component to meat, fish, and pasta dishes.
Citrus fruits are particularly common in Sicilian cooking. Sicilians have shown their appreciations for lemons by showcasing them in everything from appetizers to main courses to desserts and ice creams. The yellow, acidic limone is yet another example of the Arabic influence on the island.
Sweet desserts are part and parcel of Sicilian life. Cassata is a layered cake that owes its origins to the Arabs. Then there's cannoli (crisp pastry tubes filled with sweetened ricotta cheese and candies).
Calabria, the region that put the boot on the map boasts two coastlines. The result is plenty of fresh fish and seafood that are featured in many traditional recipes. Swordfish and tuna are favourites. Olives are featured in many pastes and sauces and figs are a starring attraction of many dolci. A common main course dish from this region is tiella (a macaroni casserole of vegetable).
Page 1/...Page 2
|
| Home / Back to Top |
|
|
 |
|
|
</ td>
