John Bensalhia explains some of the key factors that contribute to delicious Italian food, ranging from festivals and superstitions to fresh vegetables and historical trends…
Italy has some of the best food in the world, there is no doubt about that. Italian cuisine is well-made, full of flavor and texture, and sure to leave you wanting more. There is a fascinating tapestry of history, customs, and trends for what you eat, so let’s explore a few of the key items.
In case you are interested in Italian food in Moers (Italienisches Essen), you can explore this company’s website. Kastanienhof Moers is an Italian restaurant in Moers.
Table of Contents
Superstition’s Stomach
You should still be cautious when eating your food. There is a lot of superstition in Italy.
In addition to spilling olive oil, spilling salt is considered bad luck. This is a common superstition that is said to have developed from the days when ancient civilisations would salt the ground to make it sterile as a punishment.
Several other superstitions are attributed to the Bible as well. As an example, it is bad luck to seat 13 people at a dinner table (relating to the Last Supper), and never place bread upside down on a table. Apparently, this latter example relates to the religious significance of bread in the Catholic faith.
Breakfasts With Light Menu
It’s traditional to have a good old-fashioned fry-up for breakfast in Britain. Beans, sausages, bacon, eggs…the the possibilities are endless. It’s a special treat for Brits abroad who prefer something closer to home to the local fare.
On the other hand, the Italians have the right idea. In comparison, Italian breakfasts are generally modest affairs. A typical Italian breakfast includes a coffee (such as caffe latte or cappuccino – although the latter is off limits after 10 am), bread rolls, cookies, and pastries. Fruit salads, yoghurt, and muesli are other popular choices.
You can eat some of these snacks later in the morning as a kind of elevensie. It is because Italians save their appetites for the main meal of the day: lunch, that breakfast tends to be on the lighter side.
Fresh Thinking
Local markets and shops are commonly preferred to larger-scale supermarkets when it comes to buying food in Italy. One of the biggest advantages of the market is that it offers healthy, fresh produce that is both healthy and tasty in equal measure.
Fresh food is still a favorite among Italians, according to a recent report from Euromonitor International. After a recent slump brought on by the global economic crisis, 2014 saw a period of recovery. According to the report, traditional consumption has increased in Italy with more home cooking and baking taking place.
A Vegetable For Every Season
Throughout the year, you can eat a very specific selection of fresh vegetables.
During a particular season, certain vegetables are produced in prolific quantities and then made way for another variety. Summer is approaching, for example, so particular favourites include aubergines, bean, beetroot, cucumber, courgette, pea, radishes, and tomatoes.
This time of year brings with it artichokes, broccoli, Brussels sprouts, cabbages, cauliflowers, fennel, spinach, and turnips.
Some vegetables, including chicory, lettuce, and carrots, can still be grown throughout the year.
I’m Hungry For Holidays
There is something unique about Italian food during the holiday season. Easter and Christmas have a variety of sweets and savouries sold.
Easter treats include Minestra di Pasqua, which is a traditional Italian sweet. It is a dish that is especially popular in Naples that contains beef, pork, kale, and herbs. Italy’s Easter main course is Agnello, or lamb.
Easter desserts include Gubana Easter Bread (a traditional dish in northern Friuli) and Ciambelone, which is a mixture of bread and cake. A very delicious dessert to enjoy during this season, it receives its distinct flavour from the zest of lemons.
