Italian Home Cooking

Italian cuisine as a national cuisine known today has evolved through centuries of social and political changes, with its roots traced back to 4th century BC. Significant change occurred with discovery of the New World which helped shape much of what is known as Italian cuisine today with the introduction of items such as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but not introduced in scale until the 18th century.

Contents

• Antipasto
• Salads
• Soups
• Sauces
• Pasta
• Gnocchi
• Polenta
• Rice and Risotto
• Breads
• Pizza and Focaccia
• Sandwiches
• Poultry and Game
• Red Meats
• Sausages and Prosciutto
• Innards
• Vegetables
• Beans
• Mushrooms
• Fish and Seafood
• Eggs
• Cheeses
• Olives and Olive Oil
• Balsamic Vinegar
• Desserts

Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. 

Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy.

• The Italian Meal Structure