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The Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, wielding strong influence abroad. The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables and characterised by its extreme simplicity and variety, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Dishes and recipes are often derivatives from local and familial tradition rather than created by chefs, so many recipes are ideally suited for home cooking, this being one of the main reasons behind the ever-increasing worldwide popularity of Italian cuisine, from America to Asia. Ingredients and dishes vary widely by region. A key factor in the success of Italian cuisine is its heavy reliance on traditional products; Italy has the most traditional specialities protected under EU law. Cheese, cold cuts and wine are a major part of Italian cuisine, with many regional declinations and Protected Designation of Origin or Protected Geographical Indication labels, and along with coffee (especially espresso) make up a very important part of the Italian gastronomic culture. Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses like mascarpone and ricotta or exotic tastes as cocoa, vanilla and cinnamon. Gelato, tiramisù and cassata are among the most famous examples of Italian desserts, cakes and patisserie.
Spaghetti (Italian pronunciation: spaˈɡetti) is a long, thin, cylindrical, solid pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water. Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs, (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include amatriciana or carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often sprinkled on top. In Italy, spaghetti is generally cooked al dente.
The term pizza was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy. Modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular and common in many areas of the world. The word "pizza" (Italian: [ˈpittsa]) first appeared in a Latin text from the southern Italy town of Gaeta, then still part of the Byzantine Empire, in 997 AD; the text states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze ("twelve pizzas") every Christmas Day, and another twelve every Easter Sunday". Pizza was brought to the United States with Italian immigrants in the late nineteenth century, and first appeared in areas where Italian immigrants concentrated. The country's first pizzeria, Lombardi's, opened in 1905.
Manicotti (the plural form of the Italian word manicotto, meaning "muff", or, literally, "little sleeve" or "little shirtsleeve". It also means "cooked hands" (mani = hands, cotti = cooked), referring to hands being burnt when making the crepes traditionally used to create this dish) is an Italian American kind of pasta. They are very large pasta tubes, usually ridged, that are intended to be stuffed and baked. The filling is generally ricotta cheese mixed with cooked chopped spinach, and possibly ground meat such as veal. They are subsequently topped with béchamel sauce, usually made with Pecorino Romano cheese, Parmigiano-Reggiano cheese, tomato sauce or some combination of these.
Work Cited: Italy- https://www.debate.com.mx/mundo/El-vertedero-mas-grande-del-mundo-ahora-es-parque-ejemplar-20160903-0128.html Spaghetti- https://www.bigoven.com/recipe/italian-meatballs/173813, Pizza- https://www.readyseteat.com/recipes/pizza-and-flatbread-recipes, Mancotti- https://www.readyseteat.com/recipes-Three-Cheese-Manicotti-with-Chunky-Vegetable-Sauce-4349, Information- Wikipedia, Flag- http://onedayinitaly.com/il-tricolore-the-colors-of-the-italian-flag/