| Italy is one of the oldest countries in
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| | Italian restaurant menu, was originally
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| the world, and thanks to the geographical
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| | something Greeks were known for
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| boundaries of the Mediterranean Sea and
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| | consuming.The Roman Empire's excursions
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| the Alps it has remained largely
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| | into North Africa were another fertile
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| unchanged throughout history. Even during
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| | breeding ground for culinary expansion.
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| the Roman Empire, Italy was set apart.
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| | The number of herbs, spices and
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| Legions that had been abroad always knew
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| | vegetables that entered the Italian menu
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| when they had returned to the mother
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| | from Egypt and the other African
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| country. Italian food history, however,
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| | territories is uncountable.Even today,
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| reaches far beyond the country's
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| | Italian food history continues to evolve.
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| borders.For starters, look at pasta.
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| | Much of the changes now, though, take
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| There is much historical debate on its
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| | place beyond the shores of Italy. In
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| origins, but many historians point to
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| | America, for example, chefs like Mario
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| Marco Polo's voyages to the Far East,
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| | Batali have fused classic Italian dishes
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| from which he returned with all manner of
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| | with American cuisine to come up with
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| foreign spices and foods, as the venue
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| | dishes that combine the best of both
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| from which pasta came. The Chinese had
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| | worlds. In cities and towns all over the
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| cooked with noodles for centuries, and
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| | country, chefs are taking traditional
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| Marco Polo's men encountered the same on
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| | ingredients and combining them in new
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| their travels.The tomato, now considered
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| | ways. In what could perhaps be called a
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| a staple in Italian cuisine, was long
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| | "full-circle" journey for pasta, some
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| thought to be poisonous, partly because
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| | Italian-Asian fusion restaurants are even
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| it is related to the deadly nightshade
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| | beginning to evolve.But perhaps the best
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| plant. Other Europeans found it to be
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| | way to get a full idea of Italian food
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| palatable long before the first Italian
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| | history is to get out and eat some.
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| cook simmered some down to make tomato
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| | Better yet, eat a lot! Eating Italian
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| sauce.The Greeks, neighbors and frequent
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| | food is always better than Italian food
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| military rivals of the Italians, had a
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| | history.Andrew Krause is a Chef and
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| great amount of influence on Italian
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| | Pastry Chef for over 30 years, at persent
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| cuisine, especially in the area of spices
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| | I own a Gourmet Bakery called The Cheese
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| and the preparation of seafood. Calamari,
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| | Confectioner.
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| or squid, now a common dish on every
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