History Of Italian Food - article about History Of Italian Food

From Pasta To Tiramisu — A History Of The Best Italian Foods

In The Time Of The Ancients

The history of Italian food began in the time of Magna Grecia. The Etruscans ate things like pork, olive pickles, salted fish, lupins, chickpeas, lentils, and dried figs on a day-to-day basis. However, at celebrations and parties the fare would be more extravagant. Usually, the food consumed at parties and banquets was more varied, and there was more of it, too. It might include things such as soups, sweets with almonds, game in vinegar and honey sauces, and walnuts. As time went on, the food became symbolic and traditional.

When In Rome

During the time of the Roman Republic, the typical Roman ate two meals a day: prandium and supper. Gradually, breakfast was added. Common foods consumed during this time period were: boiled cereals, legumes (like broad beans, chickpeas, lentils, and lupins), vegetables, bread, cake, cheese, fish, hunted game, milk, and fruit.

By the time of the Roman Empire, meals took on a special meaning. The breakfast and midday meal were light affairs, usually consisting of things like bread soaked in wine, olives, grapes, milk, eggs, and other cold dishes. This was how dinner came to be the main affair: Romans ate heavy, rich dinners followed by scrumptious desserts while watching entertainment of various sorts. It came to be a custom of the Roman court.

The Renaissance And Beyond

The Middle Ages was a dark time in the history of Italian food; however, by 1000 AD Italian food was beginning to rise up to its previous standards. Through the Renaissance and the Age of Exploration, Italian food was known for its extravagance and luxury. Throughout the seventeenth, eighteenth, and nineteenth centuries, Italian diets were based on based on beans, bread and vegetable soups, potatoes, and cabbages.

Today's Culinary Challenge

Despite the impressive history of Italian food, it remains quite a challenge for culinary tradition to compete with the new fast food industry. However, thanks to its rich cultural history, Italian food has managed to meet this challenge successfully.

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