Every clime have their peculiar way of doing things; which is commonly referred to as “Culture”. Culture an all-encompassing thing because it deal with the total way of life of a group of people. Food is one of the elements of culture, some foods are peculiar to some climes, thus the popular adage “one man’s food is another man’s poison.

Italians have a rich taste when it comes to food, their food have developed through centuries of social and political changes as far back as the 4th century BC. The Italian dish is noted mainly for its diversity regionally, abundance of difference in taste and its influence both home and abroad.

Every Italian dish is built upon the most basic yet most spicy ingredients, local products are very important in the spice of Italy, which, at their best are based on season and locality. Olive oil is one of the cornerstone of most Italian cooking, then come with vegetables, Garlic and onions are the familiar spices, but intense green vegetables are often stars on the plate.

Pizza and Spaghetti which originated from the Neapolitan tradition of cookery, are very popular abroad, the varying traditions and geographical locations offer a wide range of dishes.


Italians take their food with utmost seriousness, the most important meal to an average Italian is lunch.
The most important food to Italians is pasta which means ‘paste’. It can be served dry or wet.
Italians majorly drink milky coffee, like CAPPUCINO and CAFFELATTE in the morning for breakfast; which means LA PRIMA COLAZIONE in Italy.
Most Italians don’t drink milky coffee at any other time of the day.
Italian homes dining table usually have water, wine and bread. A famous superstition frown against the act of breaking bread upside down on the table; because it signifies misfortune.
 Italians say to each other “Buon appetitio” before eating, which implies good appetite.


Naples invented the pizza during the 18th century, it was a dry, flat bread considered as food for the poor originally
The long pasta popularly known as ‘tagliatelle’ (it looks like flat spaghetti) was created by a chef in honour of Lucrezia Borgia’s long blond hair.


Acquacotta- An Italian soup that was originally a countryman food. Historically, its major ingredients were water, onion, stale bread, tomato and olive oil, alongside various vegetables that may have been available.
Ciabatta- An Italian white bread produced from wheat flour, water, salt, olive oil, and yeast, created in 1982 by a baker in Adria, Veneto, Italy, in response to popularity of French baguettes.
Bagnun- A soup made with fresh anchovies, onion, olive oil and tomato sauce where crusty bread is then dipped; originally prepared by fisherman on long fishing expeditions and eaten with hard tack instead of bread.
Farinata di zucca- A preparation simile to chicken pea farinata substituting pumpkin for the legumes, flour as its main ingredient, the end result is slightly sweeter and thicker than the original.


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