Italian [antikvár]

IntroductionItaly is a country of great diversity. Its long Mediterranean coastline encloses a landscape of fertile plains, forest-covered mountains and arid rocks. From the hot, dry south to the cool Alpine foothills, the climate varies markedly. So do the local crops: rice, maize and ham are northern staples, while olives, durum w^heat and tomatoes thrive in the southern heat.Italy's many kingdoms, states and duchies were unified as a nation in 1861. Each region had distinct linguistic and cultural differences, still present in the culinary practices today. Despite the advent of industrialization and mass-marketing, traditional foods are still central to the cultural identity of each region. This is partly due to the way in which recipes are learned: orally passed from generation to generation, and rarely written down in cookbooks, they survive in families for years with little or no changes made to them.A great deal of Italian food comes from this contadino, or peasant, heritage. The best combines firesh ingredients with simple cooking techniques. Meats, fish and vegetables are flavoured with herbs and olive oil, and often grilled or baked. Aromatic sauces can often be assembled in the time it takes pasta to boil. Many of these recipes can be prepared quickly and economically.The Italian diet, which is high in vegetables and carbohydrates and low in animal fats, is considered to be a healthy one. It certainly tastes exceptionally good.