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Italy Research Paper

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Essay #1 Italy For this essay I am going to talk about Italy’s history and what I think makes Italy a great country for the culinary arts. The few things that I will be talking about are culture, ethnic foods, spice profiles, geography and topography. (Italy) (Italy) Geography – Italy is a little bit larger than Arizona, it is a long peninsula shaped like a boot it is surrounded on the West side by the Tyrrhenian Sea and on the East side by the Adriatic. It is surrounded by France, Switzerland, Austria, and Slovenia to the North. The Apennine Mountains form the peninsula's spine; the Alps form its northern boundary. “The largest of its many northern lakes is Garda (143 sq mi; 370 sq km); the Po, its principal river, flows from the …show more content…
Food Culture – Certainly Italian food and culture go hand in hand, we may say there is no difference. For Italians food is not merely a means for survival. Food defines us. It belongs to our history and culture as much as Raffaello and Leonardo da Vinci do. Italian Sunday lunches are the best example, a unique experience you should try at least once.

They say around 5% of Italians eat out on Sundays and 95% are at home eating as much as humanly possible and I mean as much as they can it’s ridiculous. Sunday lunch is usually spent at some relatives home. (Italian food culture, all about joy family and tradition)
In any household there is always a grandma or aunt who thinks you are starving, way too skinny and need to be stuffed like a Christmas turkey. You will not be able to leave your relatives table if you do not eat every single crumb they think you need to eat.
This will also be your fate if you are invited for lunch at an Italian gathering you might want to be …show more content…
It’s the main occasion to bring the extended family together, and the only time every course is included. Starting from antipasto, closing with dessert, followed by coffee killer, a small amount of liquor or spirit. Even the poorest class used to save their meat for this special weekly gathering.
A classic antipasti are usually made of charcuterie, cheese, pickles and whatever the matriarch comes up with, and they so delicious.
In Italy the main course is usually split in two, primo and secondo (first and second courses). Primo consists always of pasta, risotto or a soup like minestrone. Traditionally, pasta is freshly hand-made on the same day. Secondo varies from region to region but is usually based on meat or fish, with countless side dishes.
Usually at family gatherings it’s all about traditional local food. This means the food will be excellent, locally sourced and tested countless

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