History Of Italian Food
The culinary habits began in Italy there more than 2,000 years ago. After the fall of the roman empire, all the different city states began to uphold separate identities and traditions. So that meant that there were different kind of breads, wines, and cheeses according to the region you were in. One of the most popular dishes is pasta and it was brought back from China by a venetian merchant named Marco Polo.
Fettuccine Alfredo is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta.
Manicotti is a dish of great comfort. It needs the pasta, eggs, cream cheese, ricotta cheese, marinara sauce for the basic ones.
Spaghetti is an all time favorite and made all the time. It needs, the pasta noodles, marinara sauce, and an optional parmesan cheese or ricotta cheese.
Breakfast time is the same as here. Breakfast in Italy is usually a cup of coffee and something sweet. They do not have the big breakfasts like we do. Lunch is usually around 1:00 and is a bigger meal than Americans have. Most stores close down at lunchtime and reopen around three or four in the afternoon. Dinner is later than Americans eat. Most Italians sit down to dinner around 8:00.
Health of the People in Italia.
Italy is known for its generally very good health, considering the fact that it has the world's 6th highest life expectancy, low infant mortality, relatively healthy cuisine and diet, and health care system that is ranked 2nd according to the World Health Organization. They also have the third best medical performance worldwide. As with any developed country, Italy has adequate and sufficient water and food distribution, and levels of nutrition and sanitation are high.