In Ancient Rome, the upper class enjoyed lavish feasts of roasted game, fish, wine, and exotic foods. However, commoners consumed a Mediterranean diet consisting of wine, bread, olive oil, cheese, and seasonal vegetables. Following the collapse of the Roman Empire, the various regions of Italy developed distinct culinary traditions that are still prevalent today.
Consider trying out risotto in an Italian set lunch at CBD area, pizza in Naples, and seafood in Sardinia. In nearly every country, you can find Italian restaurants, pizza shops, and trattorias serving traditional Italian dishes today. So, let’s check out the ingredients that are used here.
1: Basil
Basil is utilized in tomato sauces, Pestos, pizzas, cheeses, and Italian seasonings, possessing a slightly bitter and musty taste, similar to tea, with hints of green/grassy, hay, and minty flavors. In ancient times, Romans associated basil with love and fertility, with Italian suitors using it to show their desire for marriage. Experiment with the Classic Pesto variant.
2: Fennel
Fennel, with a taste resembling anise but milder, is commonly utilized to enhance the flavor of fish, sausages, baked goods, and liqueurs, featuring hints of menthol and musty/green notes.
Additionally, it is one of the rare plants that use roots, stalks, seeds, fronds and pollen in various ways. Having its origins in the Mediterranean region, fennel was brought to northern regions from Italy by monks, and it is now a common ingredient in almost all types of cuisine. Give it a shot by incorporating it into a dish of Baked Fennel with Parmesan.
3: Balsamic Vinegar
A unique vinegar from Modena, Italy, develops its lovely color and rich taste by aging for years in wooden barrels, which allows it to transform into an intricate syrup.
Try adding a splash of balsamic vinegar to figs, strawberries, or Parmigiano Reggiano to create delicious flavor pairings. Give it a go with Balsamic Bruschetta.
4: Porcini Mushrooms
These dried wild mushrooms typically have a meaty texture and a woodsy flavor when found. They excel specifically in soups, stuffing, and stews, as well as with braised meats.
Prior to incorporating in dishes, rehydrate dried porcinis in hot water for approximately 20 minutes — and include some of the soaking liquid in your recipe. Sample: Experiment with them in an authentic Italian Porcini Mushroom Risotto.
5: Parmigiano-Reggiano and Mozzarella
This is the genuine article, the highest point of Parmesan cheeses, with a rich, intricate taste resulting from the aging procedure. Created from cow’s milk that is either skimmed or partially skimmed, Parmigiano-Reggiano is a firm cheese meant for grating, boasting a pale golden outer layer and a straw-colored center. Sample our selection of Parmigiano-Reggiano Cheese Recipes.
This gentle white cheese is perfect for pizza, lasagna, and other traditional Italian meals. Fresh mozzarella possesses a more subtle taste and is less stretchy compared to the semi-soft variety that is usually sold in pre-packaged form.
Typically, fresh mozzarella is produced using whole milk, packed in water or whey, and marketed as “Italian style.” Browse our assortment of Mozzarella Recipes.
6: Ricotta Cheese
Ricotta, a moist fresh cheese that is rich and smooth, is a key component in traditional Italian dishes such as lasagna and manicotti. The term “ricotta” comes from Italian and signifies the process of recooking, as it entails draining whey from other cheeses and applying heat.
Therefore, technically speaking, ricotta is not considered cheese but rather a result of the cheese-making process. Attempt to create your own Ricotta Cheese at home in the Sicilian style. Discover our assortment of recipes featuring Ricotta Cheese.
7: Pasta and Pasta Sauce
Pasta consists of a combination of flour, eggs, olive oil, water, and salt. There exist numerous types depending on their shape and geographical origin.
Common varieties consist of spaghetti (long, thin pasta strands); penne (cylindrical shapes originating from Liguria); tagliatelle (fine pasta ribbons from Bologna); fettuccine (long, flat pasta from Rome); and pappardelle (broad, flat pasta ribbons from Tuscany).
Conversely, some of the types of pasta sauces include the following –
Think marinara (consisting of tomatoes, garlic, onion, olive oil, and basil; this is the most well-known sauce in Italy);
Pomodoro (meaning “tomato” in Italian, this sauce has the same components as marinara but has a denser, silkier texture);
Bolognese (where meat such as pancetta, beef, and lamb are cooked in a tomato & wine sauce);
Pesto (combining basil, garlic, olive oil, pine nuts, and grated parmesan cheese into a green sauce used on pasta, fish, or as a spread on bread).
You may have to use either of them considering what you’re cooking or trying to prepare. In any case, I would ask you to follow a proper procedure. Look it up on YouTube or from Google.