Fun Facts: Italian Food and Drink

Growing up with all four grandparents being immigrants from Italy, I guess I would be considered a purebred Italian. All of my grandparents came from the Calabria region of Italy. Sadly, the language was not passed down. My mother and father could understand conversations in Italian and could converse with difficulty. I speak no Italian at all. I learned to speak Spanish in school, and I was also honored to be a foreign exchange student and lived in Mexico for the summer when I was 15 years old. I found some fun facts that I found interesting; I hope you do as well.

Here are some fun facts about Italian food:

1. The pizza we know today originated in Naples, Italy, in the 18th century.

2. Pasta is the most popular Italian food in the world, with over 600 different shapes and sizes.

3. The world's oldest known cookbook is the Apicius, a collection of Roman recipes that dates back to the 4th or 5th century.

4. The word "pasta" comes from the Italian word "paste," which means dough.

5. Italians consume more than 70 pounds (32 kg) of pasta per person per year, making them the world's largest pasta consumers.

6. The Italian dessert Tiramisu, which means "pick me up," was invented in the 1960s.

7. The Italian city of Bologna is famous for its Bolognese sauce, also known as ragù alla bolognese, which is a meat-based sauce typically served with pasta. Bolognese sauce, also known as ragù alla bolognese, is often mistakenly associated with spaghetti outside of Italy. Bologna's reputation as a food capital is reflected in its nickname "La Grassa," meaning "The Fat One," highlighting the city's rich and indulgent cuisine. The city's vibrant food markets, traditional trattorias, and culinary schools make it a must-visit destination for food enthusiasts from around the world. 

8. Gelato, a type of Italian ice cream, is made with less butterfat than regular ice cream, giving it a creamier texture and a more intense flavor due to its lower air content and slower churning process. 

9. Osso Buco, an iconic Italian dish, originates from the Lombardy region, particularly Milan. The name "Osso Buco" translates to "bone with a hole," referring to the marrow-filled shank bones used in the recipe. This hearty dish involves slow-braising veal shanks in a rich, flavorful sauce, traditionally composed of tomatoes, white wine, onions, carrots, celery, garlic, and broth. The long, slow cooking process ensures that the meat becomes tender and the marrow, a delicacy, becomes creamy and infused with the flavors of the braising liquid. 

Italian coffee, known for its strong flavor and robust aroma, differs from other coffee styles due to several key factors:

1. Espresso Base: Italian coffee culture is centered around espresso, a concentrated form of coffee brewed by forcing a small amount of nearly boiling water through finely-ground coffee beans. Espresso serves as the base for many Italian coffee drinks, such as cappuccino, macchiato, and latte. (I cringe when it is pronounced expresso)

2. Roast Profile: Italian coffee beans are typically dark roasted, which produces a deep, rich flavor with less acidity compared to lighter roasts. This roasting style enhances the chocolatey, nutty notes and creates a full-bodied coffee.

3. Brewing Technique: The espresso machine, invented in Italy, is a cornerstone of Italian coffee. The high pressure and precise temperature control of these machines ensure a consistent and high-quality espresso shot with a characteristic crema, the creamy, golden layer on top of the espresso.

4. Coffee Culture: Coffee in Italy is more than just a beverage; it’s a social ritual. Italians often enjoy their coffee standing at a bar rather than sitting, and they consume it quickly, almost like a quick pick-me-up throughout the day. Traditional Italian coffee drinks are typically smaller in volume but more concentrated in flavor.

5. Drink Variations:

   
   

   • Espresso: A single shot of espresso, typically served in a small cup.

   • Cappuccino: Equal parts espresso, steamed milk, and milk foam, usually consumed in the morning.

   • Macchiato: Espresso "stained" with a small amount of milk or milk foam.

   • Latte: More milk than a cappuccino, with a small amount of espresso.

   • Ristretto: A more concentrated, shorter shot of espresso.

   • Caffè lungo: An espresso with more water, resulting in a longer pull.

On another note...

Italian Meatballs, a la Tucci

In our family, it is a sin to make meatballs without stale bread. Our cooking comes from my mother's side, Tucci. Her parents were immigrants from Italy named Stanley and Theresa Tucci. They had two sons and two daughters - Frank, Dora, Rosalinda (my mother) and Stanley. My mother's younger brother, Stanley Tucci, and his wife have a son, also named Stanley Tucci. You may have seen him as an actor and gourmet cook. We all loved cooking. 

Lots of stale bread makes for lighter meatballs. No bread? Consider them cannonballs. Breadcrumbs will not do. Soak the stale bread in milk! Use a colander to expel all of the liquid before mixing with the other ingredients. To the right you will see Parmesan cheese, lots of basil, and garlic, along with ground meat.