Italian Pastries

Some people say that the Pretzel originated in Italy which are now in to America.

Panzerotti originated in central and southern Italy, especially in Apulia. The most common fillings are tomato and mozzarella, but spinach, mushrooms, baby corn, and ham can are often used. In America the word has come to be spelled "panzarotti", and are most commonly semi-circular shaped. It consists of a pocket of pizza dough filled with varous amounts of pizza fillings, which is then folded in half, sealed, and then deepfried.Italyproduced with a softer dough.

Cannoli: The versions with which Americans are most familiar tend to involve variations on the original concept. This is possibly due to adaptations made by Italians who emigrated to the U.S. in the 1900s and discovered limited availability of certain ingredients. Sometimes the filling is a simple custard of sugar, milk, and cornstarch. In either case, the cream is often flavored with vanilla or orange flower water and a light amount of cinnamon. Chopped pistachios, semi-sweet chocolate bits, and candied citrus peel or cherries are often still included, dotting the open ends of the pastry. In Italy The shell is a dough made of flour, butter, sugar and other ingredients. It is formed into an oval, wrapped around a dough ring and fried. The shells can be filled with creme by using a spoon or pastry bag.

Italian Ice Cream (Gelato)

Gelato is made with some of the same ingredients as most ice-creams around the world; milk (and cream), sugar (and other sweeteners), flavorings (fruits, nuts, essences, etc.) and air are the main ingredients. Unlike many types of ice cream, gelato often does not contain eggs. Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, etc.), nuts, small confections or cookies, or biscuits. Gelato made with water and without dairy ingredients is known as sorbetto (also known as sorbet). Traditionally, milk-based gelato originated in northern Italy, while the fruit and water-based sorbetto came from the warmer parts of southern Italy.The History of gelato dates back to the 16th century. There is some confusion as to where or who really invented gelato.

In the UK, gelato is served from a different freezer from American-style ice cream — a forced-air freezer—which is usually held at about -15°C (5°F). This allows the gelato to be served immediately after being extruded from the gelato machine — the "forced air" blowing around holds the product at a consistent temperature. In Italy, gelato is typically served with a spoon out of a special freezing tray, ensuring a thicker, more flavorful consistency. Much of the gelato experience lies in its semi-frozen consistency; therefore, you might serve ice cream from a gelato freezer but you would not serve gelato from an ice-cream freezer as the gelato would become too frozen.

Other countries make ice creams similar to gelato. In Argentina, helado is made much the same way. In France (though usually slightly higher in fat) glace is a very similar product and, in fact, was introduced to France by Catherine de' Medici (of Florence).

credit to wikipedia.

Pasta all over the world

Somalia: Baasto (pasta) is quite popular as well. To give this Italian dish a distinctly Somali twist, Somalis often serve it with stew instead of pasta sauce, and more importantly, it is often served with a banana.

In italy spaghetti is a long, thin, cylindrical pasta of Italian origin. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water. In the United States around the end of the 1800s, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of extremely soggy noodles and a tomato sauce diluted with broth) and it wasn't until decades later that it came to be prepared with garlic or peppers. Canned spaghetti, kits for making spaghetti, and spaghetti with meatballs became popular, and the dish has become a staple in that country.

Italian Pizza All Over the World

Barbary States: My instinctive reaction to pasta dishes in Buenos Aires is that the pasta is more varied, chubbier, more likely to be filled, less shiny, and softer than the pasta you get in the United States.The sauces tend to be less red, and much creamier.As to pizza, it’s excellent. The toppings seemed to be pretty much what you’d get in the States though whether that’s the result of the recent globalization of pizza I have no way of knowing.

Australia: The usual Italian varieties are available, but there is also the Australian, or australiana, which has the usual tomato sauce base and mozzarella cheese with bacon and egg (seen as quintessentially Australian breakfast fare).

Brazil: Sao Paulo, calling itself "The Pizza Capital of the World", has 6000 pizza establishments and 1.4 million pizzas are consumed daily. Typically, pizzas follow the Neapolitan variety, rather than the Roman one, being thicker and more doughy and oftentimes lacking tomato sauce.

India: Pizza outlets serve pizzas with several Indian based toppings like Tandoori Chicken and Paneer. Indian pizzas are generally made more spicy as compared to their western counterparts, to suit Indian taste. Along with Indian variations, more conventional pizzas are also eaten.

Pakistan: Pizza outlets serve pizzas with several Indian based toppings like Tandoori Chicken and Paneer. Indian pizzas are generally made more spicy as compared to their western counterparts, to suit Indian taste. Along with Indian variations, more conventional pizzas are also eaten.

credit to wikepedia, http://www.rachellaudan.com/2008/07/italian-argentine-cuisine-pasta and-pizza.html,

Places Colonized by Italy and France

http://www.worldbookonline.com/student/article?id=ar046160&st=italian%20colonies

http://www.worldbookonline.com/student/article?id=ar046160&st=italian%20colonies

Why Food is important to the Italian culture?

To Italians food is very important. Food is a way of talking and being together.

Kinds of French and Italian Foods

French Food:
meat, grains (breads and pastries), herbs, fruits, and vegetables

Italian Food:
meat, grins (pasta), herbs, fruits, vegetables, and oils


They are almost the same.

Countries Influenced by French and Italian Cooking

Italian Food:
American
Australian

French food:
Trinidad
Canada _