Spaghetti – or not

We always associate Italian food with pasta, pizza, fresh herbs, tomatoes, olive oil, balsamic vinegar – the list goes on.  But did you know that the word spaghetti is taken from the Italian ‘spago’ which means a little cord so it is actually referring to little cords or worms. Doesn’t sound quite so enticing now, does it? In fact Italian food has distinct cultural differences according to each region. Recipes for traditional foods tend to be passed down from generation to generation, rarely written in cookbooks, and therefore survive for years with little or no change.  This peasant heritage, or ‘contadino’ is the basis of all Italian food which combines fresh ingredients with simple cooking techniques. Meat, fish and vegetables are often grilled or baked, flavoured with herbs and then added to aromatic sauces.
The following are a selection of Italy’s most celebrated dishes.
Minestrone – a classic, substantial winter soup, originally from Milan but found in various versions around the Mediterranean coasts of Italy
Wild Mushroom Soup ‘Zuppa di Porcini e Funghi Selvaici’. Hunting for wild mushrooms is an Italian passion. Porcini, which grow in forests, are most prized and therefore expensive. This is a soup flavoured with beef stock to strengthen the earthy flavour of the mushrooms.
Crostini – Italian canapés consisting of toasted slices of bread spread with various toppings such as chicken liver pate and prawn butter.

Spaghetti Bolognese. This well-known dish is a speciality of Bologna. It is delicious with tagliatelle or short pasta such as penne, as well as spaghetti.
Pasta with Pesto Sauce. ‘Salsa al Pesto alla Genovese’. This basic dish , originally from Genoa, evokes the warmth of Italy.
Three-cheese Lasagne ‘Lasagne al Tre Formaggi’. The Ricotta, Mozzarella and Parmesan cheeses used in this lasagne make it quite expensive.
Four Seasons Pizza ‘Pizza Quatro Stagioni’. This pizza is divided into quarters, each with a different topping.
Meatballs with Fontina ‘Polpettine con Fontina’  A cow’s milk Italian cheese,  Fontina  has been made in the Aosta Valley  in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name “Fontina” has been imposed upon by such derivatives as “Fontinella”, “Fontal”, and “Fontella”.
Roast Lamb with Rosemary. In Italy, lamb is traditionally served at Easter.
Spinach & Ricotta Gnocchi ‘Gnocchi di Ricotta e Spinaci’. A favourite dish made with Ricotta cheese.
Stuffed Aubergines. A typical Ligurian dish spiked with paprika and all spice.
Italian Trifle ‘Zuppa ‘Inglese’. Known in Italy as ‘English soup’, this is nonetheless an Italian classic.
Olive breads, containing rich oily olives and marinated herbs, are popular all over the Mediterranean.
The Italian diet is definitely a healthy one. And with the rise in the number of Italian restaurants throughout the United Kingdom, it has become more accessible to everyone.  High in fresh vegetables and carbohydrates and low in animal fats, it not only does you good, it also tastes good.