can someone PLEASE HELP me???

Question

Does anyone know HOW meal patterns in italy has affected Italy's choice of food and the development of their traditional cusine?

please provide references.
thankyou!

Answer 1

It's the other way around.

The meal patterns, aka eating habits, have been formed what is available. That's the basis of Italian cooking, using fresh, seasonal and locally available products, cooked relatively simply, so ensure the peak of flavour.

This is true of all "ethnic" cuisines. They are all based on what is available locally, fresh or preserved when fresh.

Answer 2

An Italian breakfast is light, consisting usually of a cup of coffee (warm milk for children), biscotti (twice-baked biscuits), and a roll. A croissant with icing or some kind of filling is also popular. Pasta is the staple of the Italian diet, served in a multitude of forms including ravioli, which are small casings filled with meat, cheese, or vegetables, and fettucine, which are wide noodles. Pasta is accompanied by a wide range of sauces, such as bolognese—which contains tomatoes, lean chopped beef, pork, veal, or chicken livers—salmon, and mushroom. Italians also eat fish and a variety of meats, including veal, ham, sausage, and salami. Cheese is also very popular in Italy. Pizzas vary in style from region to region. A typical everyday meal is three courses but, when entertaining or eating at a restaurant, it is normal to start with an appetizer, followed by a pasta course, a main fish or meat course, and dessert and cheese. Salad often accompanies the main course. Italy is a major wine producer, and wine is usually drunk with a meal.


Good food is of great importance to Italians, and meals, particularly when guests are being entertained, are leisurely affairs. On weekends, families, including grandparents and grandchildren, often spend hours over lunch in a restaurant. Traditionally, lunch was the main meal and families always used to eat it together. However, with more two-income families and fewer businesses closing for lunch, this tradition is disappearing, especially in large cities. Firms with more than 20 employees must provide some kind of cafeteria. Lunch is usually at around 1 pm, and the evening meal is eaten late, sometimes as late as 9 pm.

La Dolce Vita has never been sweeter.

Answer 3

Ciao! I'm Italian and I'm writing from Umbria (centre of Italy).
The cousine of my country is extremely varied: Italy was only officially unified in 1861, and its cuisines reflect the cultural variety of its regions and its diverse history (with culinary influences from Greek, Roman, Gaul, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations).. Each area has its own proud specialties, primarily at regional level, but also even at provincial level. Italian cuisine is not only highly regionalised, it is very seasonal. The high priority placed on the use of fresh, seasonal produce distinguishes the cuisine of Italy
Traditional Italian cuisine is very regional (each region has his typical dishes and product) and does not follow strict North-South patterns. To most, northern and southern Italian cuisines are differentiated primarily by the north using more butter and creams and the south more tomato. In general terms, however, there is a marked difference between regional use of cooking fat and traditional style of pasta. Inland northern and north-eastern regions tend to favour more butter, cream, polenta, mascarpone, grana padano, and parmigiano cheeses, risotto, lasagna and fresh egg pasta. Coastal northern and central regions are somewhat of a bridge between north and south and often use tortellini, ravioli and are known for prosciutto. The southern regions are traditionally known for mozzarella, caciocavallo, and pecorino cheeses, olive oil, and dried pasta. Southern Italian cuisine also makes far greater use of the ubiquitous tomato.

A traditional Italian menu consists of:
antipasto - hot or cold appetizers
primo ("first course"), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup. There are usually abundant vegetarian options.
secondo ("second course"), the main dish, usually fish or meat (pasta is never the main course of a meal). Traditionally veal is the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany.
contorno ("side dish") may consist of a salad or vegetables. A traditional menu features salad after the main course.
dolce ("dessert")
caffè ("coffee") (espresso)
liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè ("Coffee killer")

Answer 4

the answers are good !! Why'd you not mention the subject in your title!?????????