Pork is also used in many dishes. In addition to the salume for which most of Italy is famous, a succulent stew called cascoeûla. Cabbage, pork sausages, ribs, leg meat along with the head and skin are simmered in herbs and wine and served with polenta. In nervetti in insalata, pig feet and shanks are cooked in a broth made with onions, celery an carrots. The tender meat is served cold with oil and vinegar as a salad.
Fenugreek (also known as Greek Hay and Fenigreek), is an herb that is commonly found growing in the Mediterranean region of the world. While the seeds and leaves are primarily used as a culinary spice, it is also used to treat a variety of health problems in Egypt, Greece, Italy, and South Asia.
Fresh food and products, direct from Italy
By Any Other Name: Italy is the world's largest producer of olive oil, but olive varieties are not identical. Several traditional olive varietieshave been grown in Sicily for a very long time, and are preferred to hybrids - of which there are many. Verdello is a large green olive. Biancolilla is favored in southwestern Sicily, Nocellara Messinese and OgliarolaMessinese in the northeast. Crasto is grown in the lowlands of the of northern Sicily. Cerasuola (Ogliara) is raised in the vast area between Sciaccaand Paceco. La Minuta is grown in the area of Patti and Capo d'Orlando inthe province of . La Cavaleri is raised in the Caltagirone area, Biancolilla around Agrigento. The Tonda Iblea variety is raised around Ragusa, while Moresca is grownin the triangular zone formed by Catania, Siracusa and Ragusa. Castiglioneis native to the volcanic Alcantara Valley near . Nocellara delBelice is raised in the Trapani area, Carolea in the Enna region. Some varietiesare better for salads, others for pressing. Castiglione, Biancolilla, andthe various Nocellara varieties, for example, are better for pressing.
History of Food in Italy | USA Today
The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.
The 50 Best Foods to Eat in Italy Before You Die
Chianti is a Sangiovese-based red wine and is easily the best known wine of Italy. The region of Chianti is broken down into several subregions; the best known are Chianti Classico (supposedly the best and most traditional) and Chianti Rufina. The winemaker's consortium in Chianti uses a black rooster sign as a symbol of quality, so you should look for it. Chianti that is labelled as "Reserva" must have been aged at least three years.
When in Italy, these are the foods you absolutely have to try.
Wine quality in Italy has improved dramatically over the last century or so, when Italians decided to export competitive fine wine. In the past, the focus was on making a whole lot of wine from whatever was available so the entire family can get drunk and argue loudly at dinner, so the wine was relatively unremarkable (with exceptions, of course). Modern Chianti is much bolder and zestier than old Chianti (the blend proportions have changed: it used to be nearly a third white wine, and now it is almost entirely red Sangiovese), because of the modern focus on really getting quality from the grapes instead of just making a whole lot of wine.