Italian food is a broad category of dishes, prepared with ingredients originating from Italy. They include a variety of veg and non-veg, pasta and pizza as well as a host of sauces, herbs and meats.
The earliest recipes for Italian food were written during the Renaissance when formal cookbooks were created to guide future generations in learning how to cook from age-old family traditions. With the growth of technology and scientific advances in the 19th century, people were able to prepare more dishes for their families using new techniques and ingredients.
As these changes occurred, the demand for quick and easy meals increased. This, in turn, influenced the creation of more ready-made recipes and processed foods to meet this growing need.
A major shift in the way that people ate was the arrival of fast food chains to the Italian market. This led to the emergence of the concept of convenience food. This trend prompted many home cooks to retrace older traditions and create recipes that would be easier to prepare at home.
This resulted in a rise of new cooking resources that optimized the execution of recipes by simplifying their steps and providing step-by-step instructions. These streamlined versions of classic recipes became a popular option for both home and restaurant chefs.
Whether you are an experienced chef or just want to try your hand at preparing Italian food, there are a few essentials that should be in every kitchen. These include olive oil, garlic and onions as well as intense green vegetables and balsamic vinegar.
These are some of the most important flavors that Italians use in their dishes. They are used to season soups, stews, meat, fish and vegetables, as well as grilled and roasted foods.
Rosemary: Known as a strong, fresh and sweetly flavoured herb, rosemary is used in a number of Italian dishes. It can be added to roasted lamb with potatoes and other grilled meats, or as an ingredient in pasta, rice, and vegetable dishes like risotto.
Chives: These are another essential ingredient in Italian cooking. Known for their mild onion flavour and lovely colour, chives are used to top pasta dishes, salads and other cooked foods.
Marjoram: Similar to oregano, marjoram is a powerful herb that Italians use in all sorts of savory dishes. Its aroma and astringency are perfect for vegetables, pasta, chicken and fish.
Thyme: Having a close affinity with tomatoes, this herb is an essential in Italian kitchens. It is often used in tomato based dishes as well as soups, stews and marinades.
Basil: Known for its strong lemony flavour, basil is often used as an ingredient in pasta and rice dishes as well as soups, stews, and salad dressings.
Risotto: Having an excellent reputation in northern Italy, risotto is one of the country’s most common dishes and can be served with a variety of meats, vegetables and cheeses. This is particularly true of risotto alla Milanese, which is often served with saffron or lemon zest for extra colour and flavour.