A Traditional Italian Meal By Kath Ibbetson At Isnare.com Ezine Articles

A traditional Italian meal comprises of different segments. Each segment have its traditional name.

PRIMO named as first course in a traditional Italian meal often comprise of a hot dish for example gnocchi, risotto, pasta, polenta or soup with lots of vegetarian choices. It traditionally has the most carbohydrate. Alternativelly it could be a copld plate of mets, olives and breads with balsamic vinegar.

SECONDO (second course): Ina traditional Italian meal this is generally considered as the major dish of meat or fish. Chicken, Pork and Veal are conventionally the most frequent in an Italian SECONDO course and are often casseroled or pan-fried. Beef is used as steaks (bistecca) while lamb (agnello) is roasted on particular traditional events, for example Christmas and Easter. In Italian cuisine seafood especially fish are mostly used as major or main courses.

CONTORNO (side dish): In a traditional Italian meal CONTORNO possibly a fresh salad or cooked vegetables. But it is also a fact that salad is usually provided with the major course. Commonly used vegetables are beans (pulses and greens), potatoes (often salty) and carrots.

DOLCE (dessert): In a traditional Italian meal DOLCE or desert is also named “the cakes and cookies course”. Italian cuisine has a number of sweet treats and sweet desserts. These Italian sweet dishes or desserts include Amaretti -- almond flavored meringues which are famous as macaroons in Australia, Panforte, -- sweet semi solid strong bread prepared withy nuts and dried fruits and Pannettone, an extremely tasty bread-cake.

Finally the Coffee: Italian coffee is the essence of Italy. But Italian Coffee is somewhat of a misnomer if taken literally as very little, if any, coffee is actually grown in Italy.

The proper way to make Italian coffee is to make it the way the Italians do. It is only when you use an Italian coffee brand and the Italian coffee making technique that you will end up with the perfect Italian coffee cup. Italian coffees use mainly the Arabica variety of coffee bean, known for its full flavor and low caffeine content. You will find Italian coffee is split into several types, espresso, caffe latte, cappuccino; there would seem to be as many types of Italian coffee as there are pastas.

Espresso

Please don’t say expresso, there is no “x” only an “s”
Espresso was developed in Milan, Italy, in the early 20th century, but up until the mid-1940s it was a beverage produced solely with steam pressure. Espresso : known a Caffe in Italy, is served in a 3 oz or demitasse cup. It is not a specific bean or roast level. Espresso is not made to sip casually; it is made to be drunk in two or three sips at most. The Italian coffee pot is by far the most important coffee making tool that you will need to enjoy a decent cup of espresso the Italian way. Traditionally the Italian coffee pot is known as the Moka pot or the Espresso pot.

Cappuccino

Cappuccino is espresso with foamed milk and containing equal parts espresso, steamed milk and foamed milk. It would seem that cappuccino and caffè latte, usually sipped seated at a table, are the drinks most frequently ordered throughout the day in the coffee shops of the US and UK.

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