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, 2014.
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-
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3
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7
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.............................................................
9
......................... 10
(CONCIA)
................................................................................
10
(ZUPPA FAGIOLI A LA TOSCANA) .............................
10
(FETTUCCCINE AL BURRO) .................. 11
(POLENTA)
...................................................................
11
(PICCATA).....................................................................................
12
(POLLO ALLA DIAVOLA)
........................................................... 12
(GELATO DI CAFFE)
....................................................................
12
(TE CON GRANITA)
....................................................................................
13
.........................................................................................................
14
.....................................................................................................
15
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, , , , - 1871. . , , . . , , . , . . (pizza), (spaghetti) i
(osso bucc) (Jacob, Ashkenazi, 2007).
:
,
,
,
. ( ), ,
. , , .
-, , ( , , ).
. , , (Jacob, Ashkenazi, 2007).
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. . , , , , . . , , , .
, , , , . . / , . , (Pesto Genoveze) . /, , (Campari),
(panettone) . , . , , , , , . - , , .
, , , , (prosciutto di Parma). , (Chianti) . .
, . , , , , , , , . . , . ( , ) , , , (ecorino) (mozzarella)
(rocotta). , , , (scarmoza, provolone, caciocavallo) . , . , .
, , , , , (Killinger, 2005). , , , . . - . , , , , , , . , , . /
, , . , , . , , .
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, , , , , , . , , , . . , , ( cassata#: , ; cannoli: ).
(Caponata), , , . , , , , , , . , (capollo, soppressata). . , , . ,
, , , (Parasecoli, 2004).
18- , , , . , . , . . , . , , . : , . , , , (Poe, 2001).
, . , , , . , , , , . , , , , , , , , . , . . , , .
, . , 1522 , (y, 2008). , , . , . , . , . , . , . . , , 1889. ,
- , .
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. . 20 94 , 1870. II (Dalrymple, 1985).
. , , , . , , , , , . , , (tagliatelli, lasagna i ravioli). , :
( ) . , , . : , , ().
, , , , , , , - . , . , . , , (Capatti, 2000). , , , (Siciliano,
2010).
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, .
( ), ( ) , , .
( ) . . ( ) (salama i luganeghe) ( ). , , .
. , . , , (antipasto).
, , , , . . , , .
( ), , , , ( ), , , .
( ), , , ( , (pecorino) (parmigiano) (Jacob, Ashkenazi,
2007).
. ( ) , (mozzarella di buffala), .
, , . , . , .
, (risotto) .
, (zuppa di fagioli) , (straccaiatella) (brodetto). . , , .
,
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, , , .
, , , (penne pollo e crema) (polenta taragna); (fonduta con
tartufi bianchi) (gnocchi alla bava) , , (risotto milanese), (osso
bucco), . , (burrida), , (torta pasqualina).
-, ( ) , . (ragu bolognese) , . , (involitini all cacciatora).
(fegato all veneziana) . , , .
, , , : (porchetta) ; ; (fettucine al burro); (carciofi all
giudea), .
, (vermiselli all vongole) (melanzane all parmigiana). ( ) ,
(impanadas) (gabbada) .
. ( , ) ( ). . . , . , (vermut) (limoncello) (grapp) (Jacob,
Ashkenazi, 2007).
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(Jacob, Ashkenazi, 2007).
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. .
.
.
(FETTUCCCINE AL BURRO)
. :
450
1
1/ 4 :
, . . . . ( ).
, . .
2 .
.
. .
.
.
.
(POLENTA)
() . :
5
1
1,5 :
. .
, . .
, .
, , 20-30 .
() .
.
5 .
.
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, .
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4 ( , )
6
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.
.
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.
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.
.
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2
1
1 :
.
.
2 .
( ), , 25 .
20 .
.
(GELATO DI CAFFE)
. :
1/3
2
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,
4
1 , :
.
, .
. . 10 .
.
2 .
, .
.
.
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. :
2
1
3
4 2 ,
1
4 () :
( ).
.
( ).
, . 30 .
, / 4 .
.
-
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14
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15
Barry, L. (2008). Gelato and granita, Montreal foods.
Retrieved.
Capatti, A. (2000). Losteria nuova. Bra, Italy: Slow Food
Editore. Dalrymple, M. (1985). Great meals in minutes: Italian
menus (pp. 711). Chicago: TimeLife Books.
Jacob, J., Ashkenazi, M. (2006). The world cookbook for
students. Greenwood Press.
Killinger, C. (2005). The culture and customs of Italy.
Westport, CT: Greenwood Press.
Parasecoli, F. (2004). Food culture in Italy. Westport, CT:
Greenwood Press.
Poe, T. (2001). The labour and leisure of food production as a
mode of ethnic identity building
among Italians in Chicago, 18901940. Rethinking History, 5(1),
131148. Siciliano, J. (2010). Italy. Edelstein, S. (Ed.) Food,
cuisine, and cultural competency: for
culinary, hospitality, and nutrition professionals. Jones and
Bartlett Publishers.
