The history of Italian cuisine and culture is a magnificently blended palette of textures, colors, and, most importantly, flavors from all of the regions of Italy. Combine that with the culinary and cultural influences imported from nearby countries and you have a bounty of offerings that are hard to ignore.
In much the same way as there is no definitive American cuisine, Italian cuisine embodies the cross-culture and cross-regional development of flavors and available resources. It is believed that the oldest cookbook ever written is the Roman book Apicius which is thought to be written between the 4th and 5th centuries, A.D. It is a comprehensive compilation of hundreds of recipes and food preparation methods from the Roman Empire and reflects the importance of food in the Roman culture. The ancient Romans are credited with developing the aging process for cheeses and for developing the first smoked cheeses.
As people began to travel and trade across the Mediterranean, the impact of the Etruscans, Greeks, and Saracens (from the Arab empire) began to intertwine with the local cuisine, especially in the south of Italy and in Sicily. The development of dried pastas became the favored preparation method to prolong shelf life. A predecessor of polenta entered the scene brought by the Etruscans prior to the arrival of corn on the continent. The Greeks contributed new cooking methods and flavors for seafood, while the Saracens introduced sweet and warm spices.
The Austrian and German influence is not to be taken lightly and can still be savored in the dishes of northern Italy. The introduction of more dairy and a greater variety of dairy expanded the Italian food culture almost exponentially. Softer and fresher pasta was now preferred as cooks began incorporating eggs into pasta dough. The creation of stuffed pastas and creamier sauces were a direct nod to their northern neighbors.
Those living on coastal areas, further north of Sicily, also enjoyed adding new spices and cooking methods to their food arsenals as the trade industries reached new lands. Imported wines, fruits, and grains were welcomed into the Italian diet from around the world.
Commonality does exist through the Italian food scene. Pasta dishes, crusty breads, cheeses, pizza, decadent desserts, wines, and a myriad of other foods now comprise a “national” representation of the cuisine of Italy. To enjoy a more accurate representation of the culture and food of Italy you should choose a more regional fare.
The next time you desire an unrivaled Italian meal, don’t choose just any restaurant–make a reservation at Christini’s Ristorante Italiano, and choose from a wide selection of authentic northern Italian cuisine at the best fine dining Orlando restaurant. Take a moment to think about the origin of your selection. What flavors do you taste? Are there nuances of spices you haven’t tasted before? Savor the deep and richly developed flavors executed by our amazing chefs and feel free to ask questions. We are happy to serve!