presentation on italian food

10 Basics Of Italian Food Culture You Need To Know

From key festivals and superstitions to fresh vegetable and historical trends, John Bensalhia investigates some of the key facts linked with delicious Italian food...

No one will argue with the fact that food in Italy is out of this world. Well-made, rich in taste and texture and guaranteed to leave you hungry for more, there's nothing quite like Italian cuisine. There's a detailed, fascinating tapestry of history, customs and trends for what you're eating – so with that in mind, let's explore some of the key aspects...

THE STOMACH FOR SUPERSTITION

When you're eating your food, it's still worth being a little cautious. For there are some superstitions that are common throughout Italy.

For example, not only is it said to be bad luck to spill olive oil, it's also bad luck to spill salt. That's a common superstition that is said to derive from the days when old civilisations would salt the earth of conquered territories to make the ground sterile as punishment.

The Bible is also said to be the source of some other superstitions. For instance, it's bad luck to seat 13 people at a dinner table (relating to the Last Supper) and it's also crucial that bread should never be placed upside down on a table. This latter example is said to relate to the religious significance of bread in the Catholic faith.

But let's also bring some good luck into this section: At the time of New Year, it's good luck to eat lentils. The consumption of lentils represents good luck and prosperity for anyone who eats them as they look similar to small coins.

LIGHT BREAKFASTS

In Britain, it's traditional to have a good old-fashioned fry-up for breakfast. Sausages, eggs, bacon, beans, mushrooms... the list goes on. It's a particular delicacy for Brits abroad looking to eschew the local culinary treats for something closer to home.

Italians on the other hand, have the right idea. By and large, breakfast in Italy is a refreshingly modest affair in comparison. The typical Italian breakfast runs along the lines of a coffee (such as caffe latte or cappuccino – although the latter is a no no after 10 am), bread rolls, cookies and pastries. Other popular choices include fruit salad, yoghurt and muesli.

Some of these snacks can be eaten later in the morning as a kind of elevenses. But by and large, the reason that breakfast tends to be on the lighter side is because Italians are saving their appetites for the main meal of the day: lunch!

KEEPING IT FRESH

When it comes to buying food in Italy, it's a common trend to choose local markets and stores as opposed to larger-scale supermarkets. The big advantage of the market is that it offers home-grown and fresh produce that's both healthy and delicious in equal measures.

A recent report from Euromonitor International has said that Italians are continuing to love their fresh food. 2014 saw a period of recovery after a recent slump as a result of the global economic crisis. The report said that 2014 had seen a greater upswing in traditional consumption in Italy with more home cooking and baking.

The report also claimed that fresh food sold more than pre-packaged food in retail volume sales. Particularly popular were fresh fruit and vegetables, and there was also growth in seafood and fish products.

VEGETABLES FOR ALL SEASONS

Talking of fresh vegetables, there is a very definite pattern as to what you can eat throughout the year.

It's a seasonal thing, with certain vegetables being produced in prolific quantities for a specific spell and then making way for a different selection. So, with Summer coming up, for example, particular favourites include aubergines, beans, beetroot, cucumbers, courgettes, peas, radishes and tomatoes.

When Winter comes again, the colder months bring along the likes of artichokes, broccoli, brussel sprouts, cabbages, cauliflowers, fennel, spinach and turnips.

However, there are still a select few vegetables to be grown throughout all of the year – and these include chicory, lettuce and carrots.

HUNGRY HOLIDAYS

One of the great things about Italian food is its unique feel for the holiday seasons. Christmas and Easter alone bring a selection of specially made foods, both sweet and savoury that will tempt the taste-buds.

A number of traditional goodies are laid on at Easter  including Minestra di Pasqua. This is a soup that contains ingredients such as beef, pork, kale and herbs, and is a dish that is especially popular in Naples. Agnello – or lamb – is a common main course in Italy at Easter time .

Desserts at Easter include Gubana Easter Bread (which is plated up in northern Friuli) and Ciambelone, which hovers somewhere between bread and cake. Its very distinctive flavour comes from the zest of lemons, and is a delicious dessert to enjoy during this season.

Christmas of course, brings a Santa's sack full of festive favourites including perennial favourite, Panettone. Shaped like a dome, this sweet bread fruit loaf includes a healthy mix of ingredients such as raisins, candied orange and lemon zest. Another popular fruit cake is Panforte which also features nuts, honey, spices and almonds – not to mention a sneaky topping of icing sugar.

Common savoury dishes include mixed meats such as beef, veal and Cotechino sausage (served with ingredients like onions, celery and carrots). Popular festive fish meals include calamari (squid), baccala (salted cod) and swordfish. Pasta dishes are also widely eaten at Christmas including Anolini, a stuffed pasta served in broth, vermicelli with clams or mussels (a speciality in Naples) and of course, all types of lasagne!

THE GOOD OF GELATO

Gelato vs Ice Cream: It's the age-old battle.

Before you know it, Summer will be here, and it'll be that time of year when you can enjoy the delights of Gelato and Ice Cream. But Gelato (which means “frozen” or to “freeze”) does make for a healthier alternative, containing less sugar. Another difference between Gelato and Ice Cream is that the former involves a slower churning process.

As if that's not enough with differences, there is also the difference between Gelato and Sorbetto. It's a north-south divide as Gelato hails from Northern Italy while Sorbetto comes from the South. And of course, one key ingredient substitute difference between the two to add to the mix of fruit and sugar is that of milk for Gelato and water for Sorbetto. But whatever you choose, both make for very tasty Summer treats!

SIMPLE SUPPERS

Fine dining. A common trend in today's culinary world. But while the fancy arrangements, carefully selected ingredients and rather eye-popping prices may be for some tastes, let's not forget that simple is sometimes the best. It's like at the end of the month when the money's run out and you're looking to create what you can from what's left in the larder. But many times, this can result in a truly delicious culinary creation: it's food serendipity at it's finest.

This has proved to be the case with a good number of dishes that have started out from more humble beginnings. Peasant dishes have stood the test of time and are still popular today. Ribollita is a soup that began with peasant origins – it is a simple but delicious soup that was created by using leftover minestrone or vegetable soup from the previous day.

Polenta comes from earlier types of grain-based meals that were popular in the Roman era – while it was common peasant food in Europe, it's still immensely tasty and continues to be a popular choice at dinner tables today. Meanwhile, the simple pudding of Mantova's Torta Sbrisobna comprises ingredients such as flour, butter, eggs, almonds and lemon peel to great effect.

And of course, another simple dish is that of...

MARGHERITA TIME

Way back in the 18 th century, pizza existed in a somewhat more basic form than is known today. Strictly speaking, it was just the base: No topping, just the flat, round base. But it was still a hit with the poorer side of Naples where street vendors would sell these at a very cheap price.

Come 1889, and the Italian queen, Margherita (Margherita of Savoy) had also sampled a pizza the action. While there were raised eyebrows in the Court Circle, Margherita had enjoyed the food enough to request a similar meal from chef Rafaelle Esposito.

However, Rafaelle produced something a little more elaborate for the queen. In addition to the base, there was mozzarella cheese, tomatoes and fresh basil. All of these ingredients were cleverly created to represent the red, white and green colours of the Italian flag.

Not only did the end result become Queen Margherita's favourite pizza, it also became one of her favourite foods. And so began the tradition of the Margherita pizza!

SAUCE FOR GOOD

Sitting down to eat a traditional pasta dish in 2016, it's common practice to use either the classic combination of knife and fork or of course, spoon and fork. But once upon a time, you could just eat the pasta using your hands. The pasta itself isn't too difficult to negotiate without cutlery, providing you've got a napkin ready and waiting.

However, one innovation changed all that. Tomato sauce (also known as Marinara sauce) with pasta these days is an unbeatable combination and for many having pasta without sauce is like having salad without lettuce.

The first written record of pasta and tomato sauce is said to be found in L'Apicio Moderno, a cookbook written in 1790 by Roman chef Francesco Leonardi. The archetypal mix for this includes tomatoes, olive oil, garlic and herbs. The best way to serve up this dish is to cook the pasta until it's al dente . After draining, it's then traditional to toss the pasta with the added sauce in order for it to absorb the added ingredients for the ultimate in pasta perfection.

FILLING FESTIVALS

For a bit of extra insight and knowledge about your favourite food, it's worth checking out some great food festivals.

Throughout the year, there are countless festivals that are dedicated to specific foods and ingredients. For one thing, a common element of traditional events and festivals is that of food stalls as locals serve up tasty home-made foods and snacks to fill up the bellies of locals and tourists who have come to see the show.

But for more specific themed festivals, take your pick. April's Artichoke Festival is held in Ladispoli, serving up a selection of artichoke-related dishes and a contest to find the best artichoke sculpture. Meanwhile, Bologna's annual Potato Festival takes place in September for a week with some special events and local restaurants providing local potato meals.

The Olive Festival, Frontoi Aperti, is one of the best known of the October/November season in Umbria. This event offers a good number of tastings, guided tours and a special session in which the local miller presses the fresh olives before your eyes to later sample.

If you have more of a sweet tooth, then Turin's November-based Cioccolato will be right up your street. There are many stalls showcasing all types of chocolate including luxury Boutique chocolates along with cultural activities and plenty of sounds and sights to add to the flavour.

There are also many examples of all-round food festivals. One that's coming your way soon is Tipicita which is held in Fermo in March. High quality food and drink is showcased at a series of exhibitions and thematic sectors along with traditional market stalls. Come and see and taste the foods including cheeses, meats, cereals, oils – and of course, the finest wines!

Want to try your hand at making some fabulous Italian food? Try our recipes ranging from simple antipasti to more complicated main courses, and of course...dessert! 

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Italian Cuisine.

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3 Italian Food Presentation Tips That’ll Attract Modern Food Bloggers

Learn 3 tricks to get the best blog reviews for your Italian food!

In this age of social media, your online presence is everything, and potential customers are always on the lookout for great new food spots in web reviews. This is why getting positive reviews by famous food bloggers is so important – it gives you an enormous opportunity to boost your popularity and even achieve virality when they post their comments online. Since bloggers love to take and share food photos, here’s how to get your Italian dishes looking picture-perfect and tasting great.

Choose food ingredients with eye-catching colours

Vibrant colours make food photos look even more vivid and appealing. The great news is Italian food is known for its bright colours that indicate fresh ingredients, and irresistible flavour. Whether it’s pasta or paella, give your meals plenty of colour and you’ll impress food bloggers and their audience.

Always use a garnish

For food with more muted colours such as alfredo dishes, you can give it a pop of colour with a garnish. They add a visual impact to your plate, make the bloggers’ photos turn out looking great, and also add a burst of flavour to your dishes. Not only that, but they can fill up the empty spaces in a plate and make the dish look more abundant.

Prioritise the consistency of taste

While colours and flair are important and always appreciated, what matters most is taste. After all, these bloggers are reviewing your food, so if it looks good but doesn’t live up to its taste, they’ll be sure to mention it in their review. So, make sure you deliver consistent taste every time, and your bloggers and their followers who visit afterwards will know that they can rely on you for meals that are always delicious.

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Restaurants, Food and Drink | Bakery Four planning to launch rustic Italian…

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Restaurants, food and drink, restaurants, food and drink | bakery four planning to launch rustic italian dinner concept, owner shawn bergin wants to be able to use the tennyson street space at night.

When Shawn Bergin can find the time, his favorite thing to do in his Tennyson Street bakery is to toy with savory creations, whether for staff meals or weekly specialties. This week, for example, Bakery Four is offering al pastor rolls, pasta and sandwiches as lunch specials.

“We just don’t do anything at the bakery after 2 o’clock,” Bergin said. “It just sits empty, and I’ve always thought about doing dinner pop-ups there.”

This spring, Bergin and his wife and restaurant co-owner Alex Urdanick plan to do just that, using the building, at 4150 Tennyson St., at night with a new rustic Italian dinner concept. “The goal is to be an all-day breakfast-into-lunch-into-dinner cafe,” he said.

The concept, which he’s considering naming Night Off, will offer shared plates of rotating stuffed pastas, like anolini, tortelloni and agnolotti, as well as house-extruded pastas, including gemelli with brown butter alfredo, lumache and mafaldine. The menu will also boast entrees like lasagna bolognese, sides of fresh sourdough bread and affordable bottles of wine.

“Like the bakery, we’ll do everything in-house,” Bergin said. “We’ve built a couple of relationships with local farmers and meat distributors to get really quality product that we can eventually merge with some of the pastry and bread we’ve been doing.

Night Off, named after the only free time that bakers get — “besides sleep of course,” Bergin said — will be reservation-only with 40 seats. Bergin plans to test out the menu with family and friends in the next couple of weeks before setting an opening date.

“My favorite restaurants in town are Annette and Hop Alley,” Bergin said. “I love how they approach elevated dining in a casual way, which is something we want to do.”

Bergin, a New York native, has been making his own pasta for the past 10 years. Diners or passersby will be able to watch him extrude and prep fresh pasta at an open table in the dining room, which they eventually plan to glass in as its own room.

The Bakery Four owner likes to keep busy. He and Urdanick also opened Rich Spirit Bagels , their new naturally leavened bagel concept in Wheat Ridge, this March.

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Celebrity chefs and taco shops galore: 43 new restaurants are now open in metro Phoenix

Over 40 new restaurants, bars and cafes opened in metro Phoenix over the last month, including a classy sports bar, a bachelorette party-ready European restaurant and a Chinese buffet.

Some of the biggest openings include Food Network star Giada De Laurentiis' Arizona debut at the new Caesars Republic hotel in Scottsdale and a futuristic new bar that took over the Mill Avenue space previously occupied by Rula Bula.

Other exciting new restaurants include the premier of Cielo Rojo, a new Mexican restaurant from the family behind Mariscos Playa Hermosa, and Backyard, a dog-friendly sports bar at Desert Ridge Marketplace.

Here are 43 new restaurants that opened in metro Phoenix in March.

Akshus Kitchen

Akshus Kitchen is a new restaurant in Tempe that combines Mexican and Indian cuisines, from biryanis to tacos. A grand opening celebration was held on March 20.

Details : 119 E. Southern Ave., Tempe. 480-967-8226, @akshuskitchentempe on Instagram.

A Ma's Kitchen & Pho

A Ma's Kitchen & Pho opened in Chandler in March, serving Vietnamese dishes from recipes that have been passed down through generations. "A Ma's Favorite Pho" is made with noodle soup with rare steak, brisket and beef balls in broth with herbs and sprouts.

Details : 1900 W. Chandler Blvd., Suite 15, Chandler. 480-275-8450, amasphokitchen.com .

Angie's Prime Grill

Angie's Prime Grill is a new local concept that opened its first location in October 2023 , serving high-quality steak, chicken and lobster at fast-food prices. The newest location is now open in central Phoenix.

Details : 53 W. Thomas Road, Phoenix. angiesprimegrill.com .

Backyard is a lively new bar and grill at Desert Ridge Marketplace in Phoenix, featuring a dog-friendly patio, bar games and giant TV screens to watch sports games. The menu includes bar snacks like nachos, flatbreads, burgers and craft cocktails.

Details:   21001 N. Tatum Blvd., Phoenix.  backyardusa.com/desert-ridge .

Barrio Brewing Co.

Barrio Brewing Co. is now open inside the Deer Valley airport. In addition to the iconic beers, the Deer Valley location serves brats, sliders, burgers and paninis.

Details : 702 W. Deer Valley Road, Phoenix. 602-858-0232, barriobrewingphoenix.com .

Bloomy Kitchen

Bloomy Kitchen is a new restaurant in Mesa offering pan-Asian favorites like orange chicken, shoyu or tonkotsu ramen, fried rice, gyoza and teriyaki chicken.

Details : 2028 W. Guadalupe Road, Mesa. 480-491-8888, bloomykitchenaz.com .

The Buzzed Goat

The long-awaited second location of The Buzzed Goat coffee shop is now open in Tempe. In addition to coffee and energy drinks, the food menu includes bagels and cream cheese, English muffin sandwiches, avocado toast, ham and Swiss croissants, breakfast burritos and rotating pastries.

Details : 3415 S. McClintock Dr., Suite 114, Tempe. 480-347-5511, thebuzzedgoat.com .

Cafe Zupas, a popular Utah-based soup and salad chain, opened an 11th Valley location in west Phoenix.

Details : 3225 W. Peoria Ave., Phoenix. 480-500-2969, cafezupas.com .

C&C Fresh-N-Tasty Pizza, Wings & Subs

A new restaurant serving hot and cold subs, chicken wings and pizza by the slice has opened in east Mesa.

Details : 2706 E. University Dr., Suite 10, Mesa. 480-588-8643, facebook.com/candcfreshntasty .

The family behind Mariscos Playa Hermosa has opened a new restaurant in Phoenix. Cielo Rojo focuses on the cuisines of Guanajuato, Mexico with dishes including a 21-ingredient mole negro, cochinita pibil and a whole carne asada.

Details : 1919 N. 16th St., Phoenix. 602-358-7882, cielorojo.restaurant .

Corazon de Agave

Corazon de Agave is a new family-owned Mexican restaurant in Phoenix. Menu highlights include chile rellenos, enchiladas and a 14-ounce ribeye.

Details : 4010 E. Bell Road, Suite 102, Phoenix. 480-597-7475, facebook.com/corazondeagavemex .

Devil's Hideaway

A "futuristic" new cocktail bar from the owner of Lucky's Indoor Outdoor and Pedal Haus Brewery has opened in the former Rula Bula space on Mill Avenue in Tempe. The bar offers house cocktails plus Jell-O shots, cider and hard kombucha, wines by the glass and American and European beers.

Details:  401 S. Mill Ave., Tempe, 480-698-6646.  drinkatdevils.com .

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Echo Coffee

Scottsdale-based Echo Coffee opened its second location in March inside the brand new Arizona Humane Society Papago Park Campus. They sell coffee and pastries plus baked dog treats for your furry companions.

Details : 5501 E. Van Buren St., Phoenix. 480-422-4081, echocoffee.shop .

Empower Coffee Roasters

The first brick-and-mortar location of Empower Coffee Roasters just soft opened in Mesa. Empower's mission is to support women, and it does in part by sourcing coffee from women-owned farms and using a portion of profits to invest in the community.

Details : 1337 S. Gilbert Road, Suite 120, Mesa. 347-813-1733, empowercoffeeroasters.com .

Federico's Mexican Food

A new location of Federico's Mexican Food is now open in Goodyear, serving tacos, burritos, enchiladas and quesadillas in a fast-casual setting.

Details : 2455 N. Pebble Creek Parkway, Goodyear. 623-218-6310, federicosmexicanfood.com .

Four 8 Fried Chicken

Maynard James Keenan, winemaker and vocalist for Tool, A Perfect Circle and  Puscifer , opened a new fried chicken restaurant in Old Town Cottonwood, about two hours north of downtown Phoenix. Four 8 Fried Chicken offers several chicken and wine pairings.

Details:  816 N. Main St., Cottonwood.  four8wineworks.com .

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Gelato Cimmino

A second location of Scottsdale-born Gelato Cimmino is now open in downtown Gilbert. They offer several gelato flavors in either a cup or cone, with plenty of gluten-free and dairy-free options.

Details : 339 N. Gilbert Road, Gilbert. 480-590-1025, gelatocimmino.com .

Hawaiian Bros

A third Valley location of Hawaiian Bros Island Grill is now open. The chain offers Hawaiian plate lunches with your choice of protein served with sides of rice and macaroni salad.

Details : 7322 W. Bell Road, Glendale. 623-292-2284, hawaiianbros.com .

Popular ramen restaurant JA Ramen made its Valley debut with a brand-new location in Laveen. They offer 13 types of ramen, 23 curry dishes and other Japanese specialties.

Details : 5845 W. Baseline Road, Suite 120, Laveen. thejaramen.com .

Johnnie's Java

Johnnie's Java, a mobile and catering coffee shop, opened its first brick-and-mortar location in Tempe. The cafe serves breakfast burritos, elote and sandwiches.

Details : 1101 W. Washington St., Suite 121, Tempe. 602-427-8213, @johnniesjava on Instagram.

Lola's Liquors

Lola's Liquors is a new cocktail bar in downtown Chandler with a limited food menu including "Glazed and Confused" grilled chicken skewers, spicy edamame, poke nachos and "La Bomba," a triple-chocolate brownie and chocolate chip cookie topped with ice cream, whipped cream, and chocolate and caramel drizzle.

Details : 64 S. San Marcos Pl., Chandler. lolasliquors.com .

Luna by Giada and Pronto by Giada

Four years after Caesars Republic Scottsdale  first broke ground in February 2020 , the hotel opened to the public on Wednesday, March 6 and with it,  two brand-new restaurants from popular Food Network chef Giada De Laurentiis. The vibe at Luna by Giada is sophisticated, but welcoming, with dishes like Giada's famous lemon spaghetti and a new lemon pizza that she said she's particularly excited about. Pronto by Giada is a more casual cafe where guests can either grab and go or stay and relax with a cup of coffee.

Details : 4747 N. Goldwater Blvd., Scottsdale. 480-903-4747,  caesars.com .

Giada De Laurentiis' Scottsdale debut: What to expect at her new Italian restaurants

Lush Cafe and Lounge

Lush Cafe and Lounge is a new restaurant and nightlife destination in Tempe. Dinner entrees include "remixed" steak and potatoes, seafood mac and cheese, surf and turf sliders and salmon or lamb fried rice. Weekend brunch options include Cajun shrimp and grits, French toast and fried chicken, and red velvet waffles. Just be sure to adhere to the "chic cocktail bar" dress code.

Details : 7470 S. Priest Dr., Tempe. 480-590-5755, lushcafeandlounge.com .

Mama Linda's Italian Kitchen

A new casual Italian restaurant is now open in Mesa. Mama Linda's offers classics like chicken parmigiana, spaghetti and meatballs, shrimp scampi and alfredo plus specialties like flatbread pizza and "Mama's Lasagna."

Details : 4815 E. Main St. Suite 29, Mesa. 480-636-1817, mamalindasitalian.com .

Maple & Rye

Maple & Rye, the latest venture from Westside Concepts, is now open in Surprise. Brunch is served daily from 7 a.m. to 3 p.m. and includes options like a 3-egg breakfast burrito, country fried New York strip steak, several benedicts and omelets, and sandwiches. Dinner highlights, served after 3 p.m., include shareable charcuterie boards, Cajun mussels, wild caught grilled salmon and filet mignon.

Details : 15955 W. Clearview Blvd., Surprise. 623-271-9400, mapleandryeaz.com .

Mon Cheri is Old Town Scottsdale's newest champagne and charcuterie bar. The theme is everything pink, from the chairs and tables to decorative flowers lining the patio archway, and even the pasta. Entree options include pink alfredo pasta, steak frites, Adana lamb kebabs and creamy mushroom risotto.

Details:  7014 E. First Ave., Scottsdale. 480-664-0222,  moncherirestaurants.com .

Nekter Juice Bar

Nekter Juice Bar's newest location is at the Gilbert and Warner Town Center. Nekter sells acai bowls, superfood smoothies and fresh juices.

Details : 35 E. Warner Road, Gilbert. 480-219-6867, nekterjuicebar.com .

Number 1 Buffet

Number 1 Buffet is a new Chinese buffet in Avondale with a salad bar, soup station, sushi station, hibachi station and dessert bar.

Details : 10125 W. McDowell Road, Avondale. 623-907-2111.

OHSO Brewery and Little O's

OHSO Brewery's fifth Valley location is now open in Phoenix, alongside its sister concept Little O's. Little O's opens first, offering coffee, donuts and breakfast in the mornings before OHSO opens for lunch, dinner and late-night service. Highlights include beer braised short ribs, green chile pork and shrimp, carne asada or carnitas taco boards plus plenty of OHSO's award-winning craft beers.

Details : 8525 N. Central Ave., Phoenix. 602-844-1196, ohsobrewery.com .

Panera Bread

Laveen's first Panera opened in March. The chain is known for its sandwiches, soups and mac and cheese.

Details : 5920 W. Baseline Road, Suite 101, Phoenix. 480-757-2113, panerabread.com .

Parlor Doughnuts

National chain Parlor Doughnuts made its Arizona debut in downtown Tempe. Their unique doughnut options include maple bacon, honey glazed, bourbon caramel, lemonade and turtle cheesecake. Additional locations are planned to open soon in Phoenix, Ahwatukee and Prescott.

Details : 707 S. Farmer Ave., Suite 123, Tempe. 480-597-7373, parlordoughnuts.com .

Vietnamese restaurant Pho Ngoc soft opened in Chandler, serving pho, stir-fry dishes, rice and grilled meat platters.

Details : 4960 S. Alma School Road, Chandler. 480-687-4112, facebook.com/people/Pho-Ngoc-Vietnamese-Restaurant .

Pinche's Tacos Al Carbon

Pinche's Tacos Al Carbon is a new counter service taco restaurant in north Phoenix. They offer burritos, quesadillas and tacos a la carte.

Details : 520 W. Union Hills Dr., Suite 102, Phoenix. 480-656-7474, pinchestacosaz.com .

Located on the 7th floor at the new Caesars Republic hotel in Scottsdale, Seven is a restaurant and lounge offering mains such as street corn pasta, grapefruit-glazed salmon and a classic wagyu burger. Large screens along the wall display sports games, with iPads available for Caesars Sportsbook betting.

A second location of Shimogamo, the popular Chandler Japanese restaurant, is now open in Gilbert. Menu options include plenty of nigiri, sashimi and sushi rolls, ramen and noodle dishes, yakitori skewers and robata grilled dishes.

Details : 2320 S. Santan Village Pkwy., Suite 104, Gilbert. 602-595-6448, shimogamoaz.com .

Silverlake Ramen

Los Angeles-based Silverlake Ramen opened its first Arizona location in Tempe in March. The restaurant serves eight types of ramen, plus dishes like a chicken karaage bowl and fried gyoza.

Details:  920 E. University Dr., Suite D103, Tempe. 480-508-0881.  silverlakeramen.com .

Ta'Carbon, a taco shop known for mouthwatering carne asada, finally opened its long-awaited third location in Peoria.

Details : 6750 W. Peoria Ave., Peoria. tacarbon.com .

Taco Night & Tequila

Taco Night & Tequila, a new casual, counter-service Mexican restaurant in west Phoenix, serves burritos, quesadillas and tacos. Popular items include quesabirria and asada street tacos.

Details : 3121 W. Peoria Ave., Suite 104, Phoenix. 480-531-8881, taconighttequilaaz.com .

Tastea Mesa

Tastea Mesa is the newest boba tea shop in Mesa's Asian district , near H Mart and across from Mekong Plaza. Tastea's specialty drinks include Lychee Peachee, peach black tea with diced lychee and Strawberry Ecstasy, strawberry black tea with black jelly. They also offer classic milk teas like taro and matcha.

Details : 111 S. Dobson Road, Suite 108, Mesa. 602-880-1139, gotastea.com .

Fandom meets food: How the K-Pop phenomenon has taken over Phoenix boba tea shops

Vintage XIV

Vintage XIV is a new elevated wine bar and sports lounge in Phoenix. The menu includes several sandwiches and bruschetta options, plus shareable items like flatbreads and sliders and lounge snacks such as truffle fries, cured olives and dirty martini dip.

Details : 10625 N. Tatum Blvd., Suite 150, Phoenix. 602-368-1376, vintagexiv.toast.site .

Whataburger

A new location of Texas-based chain Whataburger is now open in Mesa.

Details : 1957 N. Country Club Dr., Mesa. 480-467-3699, whataburger.com .

Tempe-based Zu Izakaya has opened its second location in Paradise Valley. The Asian kitchen features a raw bar with a daily selection of oysters plus an extensive sushi menu and other staples such as ramen, skewers and hot pot dishes.

Details : 12615 N. Tatum Blvd., Phoenix. 602-675-0512, zuizakaya.com .

Reach the reporter at  [email protected] . Follow  @EndiaFontanez  on X, formerly Twitter.

ITALIAN FOOD

Jul 21, 2014

60 likes | 324 Views

ITALIAN FOOD. Done by Mohsin Akhtar. Focaccia. Focaccia is related to pizza, but not thought to be the same. Focaccia is quite popular in Italy and is usually seasoned with olive oil and sometimes herbs, and may be topped with onion, cheese and meat, or flavoured with a number of vegetables.

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• veneto region
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• italian word meaning

Presentation Transcript

ITALIAN FOOD Done by MohsinAkhtar

Focaccia Focaccia is related to pizza, but not thought to be the same. Focaccia is quite popular in Italy and is usually seasoned with olive oil and sometimes herbs, and may be topped with onion, cheese and meat, or flavoured with a number of vegetables. Focaccia is typically baked dough topped with olive oil and a simple herb like rosemary or sage, and salted lightly. It is very popular as a snack in Italy and school children will often purchase a slice from a baker on the way to school, to enjoy at break time.

Torrone Torrone is a nougat confection, typically made of sugar, and with honey toasted nuts, and usually shaped into either a rectangular tablet or a round cake. These days it is mostly eaten as a dessert for Christmas in Spain.

Prosecco Prosecco is an Italian wind generally a dry sparkling wine made from a variety of white grape of the same name. The grape is grown mainly in the Veneto region of Italy, traditionally in an area near Conegliano and Valdobbiadene , in the hills north of Treviso.

Strega Stregheriais the term used to describe Italian witchcraft, and is also used to refer to a neopagan witchcraft-based religion originating from Italy. Stregheria is sometimes referred to as La VecchiaReligione (meaning the Old Religion)or the Strega tradition. The word "stregheri" was originally an archaic Italian word meaning "witchcraft",with the modern Italian word being stregoneria

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Italian Food as the people say is the most romantic food. I believe itu2019s the most delicious too. But, if you are not eating at the right place then we are here to save you.

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Sforno Italian menu - Italian food delivery Restaurant Munno Para SA

Visit our Website of Sforno Italian menu - Italian food and Takeaway in Munno Para SA. Taste your delicious Italian food at Sforno Italian Restaurant

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Italian Food in Durham

It is one of the most traditional and admired cuisines in the world, Italian cuisine has conquered the world with its simple and tasty recipes. Marked by the famous masses, it is made by a people whose culture is a taste for cooking. Typical Italian cuisine values u200bu200bthe simplicity and individuality of the flavours. Italian food in Durham is a preferred dish by people of all age groups. Made with fresh spices coupled with a good wine, Italian dishes could not but win the heart of everyone and become one of the biggest references in gastronomic matters.

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ITALIAN FOOD. High School “Giulio Cesare” Savignano sul Rubicone Italy. Students: Bruno Rossi, Giammarco Tosi Brandi, Aurora Campedelli. OUR CULINARY HABITS. In Italy there are four meals in a day: breakfast, lunch, snack and dinner.

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A home stager is a professional who prepares a house for sale, aiming to attract more buyers and potentially secure a higher selling price. They achieve this through the following techniques:

• Rearranging furniture to optimize space and functionality.
• Decluttering to create a clean and spacious look.
• Making repairs to address visible issues.
• Enhancing aesthetics with artwork, accessories, and lighting.
• Introducing new furnishings to update the style.

Their goal is to present the house in the best light. Home stagers in Elektrostal' help buyers envision themselves living there, increasing the chances of a successful sale.

• Decluttering
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What should i consider before hiring an interior staging company, questions to ask potential real estate staging companies in elektrostal', moscow oblast, russia:, business services, connect with us.

A woman with a severe allergy died after eating 2 spoons of 'vegan' tiramisu — prosecutors say it contained cream cheese

• A woman with a severe dairy allergy died in Italy after consuming a tiramisu marketed as vegan.
• The bosses of GLG srl, the company behind the product, are now facing manslaughter charges.
• Prosecutors allege the tiramisu wasn't vegan, and contained the Italian cream cheese mascarpone.

A 20-year-old woman with a severe dairy allergy died last February in Italy after eating a small amount of tiramisu advertised as vegan.

Now, prosecutors are accusing the company that produces the dessert, called "Tiramisun," of complicity in manslaughter.

They allege that the alleging that the life-ending dessert included mascarpone — an Italian cream cheese.

The newspaper Il Giorno reported that Giovanna Anoia and her son Giuseppe Loiero, bosses of the family-run GLG srl company, are set to face trial in Milan over the death of the woman, Anna Bellisario.

Bellisario ordered the tiramisu, sold under the Mascherpa brand, during a meal at a fast-food restaurant in Milan with her boyfriend on January 26, 2023, according to Il Messaggero, another Italian paper.

It reported, citing Bellisario's boyfriend, that she asked for reassurance that it was free from allergens and requested to inspect the label before eating.

After two spoonfuls, she started to cough and rushed to the bathroom to make herself vomit, the report said. When she was unable to, she took cortisone and anti-asthma medication, Il Messaggero said.

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Bellisario then fainted and fell into a coma for 10 days, then died on February 5, 2023, according to the newspaper.

Prosecutors in Milan indicted the company's bosses last week, following a ruling by an investigating judge in January that barred them from doing business for a year, the newspaper said.

According to Il Messaggero, prosecutors accused the company of preparing vegan and non-vegan products in the same facility "at the same time and on the same table."

They also said workers lacked adequate training, the newspaper reported.

Investigators found that the dessert contained significant amounts of milk protein because mascarpone was used as an ingredient, according to Italy's Sky TG24.

The news outlet reported that investigators intercepted a phone call from Anoia, one of GLG srl's bosses, who said that they didn't "think about allergy sufferers" when making products for vegans.

GLG srl did not immediately respond to a request for comment from Business Insider.

Eating foods containing allergens can be life-threatening for allergy sufferers due to anaphylaxis . It can also be costly for businesses.

Restaurants and manufacturers who fail to highlight that food contains allergens can face legal repercussions, as demonstrated by a lawsuit last month involving Walt Disney Parks and Resorts.

The widow of a doctor with a nut and dairy allergy sued the resort and Raglan Road Irish Pub and Restaurant after the woman died from eating a meal containing both.

Watch: How scientists make real dairy with no cows

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