wine final study guide

Romans

753 BC - 5th AD

Arabs/ south

9-10th

middle ages

5th-15th

discovery of America

1492

Renaissance

15th-17th

culinary manual

food in history

Starting since the 16th century, various forms of autocracy where present on the Italian territory, like “Signorie” or “Principati”- Noble Courts- (Example: Medici family in Tuscany)

importance of the art of “entertainment” The art of banqueting at the Court

Catherine de Medici and her influece brought to the court of France

typical food of renaissance time: its main ingredients and recieps

brief introduction in history: roman, medieval time. contemporary

• roman: avid bakers, opened a baking school in the 1st century AD, made from spelt, refined white bread which was produced for the nobility, wholemeal “brown bread” for the poor and slaved

• middle ages: bread was part of the table service used as absorbent plate, only in the 15th century bread was replaced by wood plates

• contemporary: following the fall of the roman empire, artisan bread makers began to experiment with local ingredients. the resulting breads took regional changes. by the time of the renaissance, many of todays regional breads had become well establishes. At the nobiles feasts, some special courses required some of these breads as accompaniment

symbolic meaning of bread in the Christian religion

• bread is nourishment is the most important food componenet in history

• incorporarated in the bible as the symbol of the body of christ

• bread as sharing meal with the apostles and then in the eucharist

Regional divison between north, central, and south of italy

north: rye flour

central: soft wheat flour

south: hard wheat flour

italian bread history

• truly a sacred italian food

• fundamental value in relgious symbolism as the body of christ

• historical importance

• embodiment of socio cultural rituals and values

• development of societies

• rarely an italian meal does not include bread

Focaccia from Genoa, Carasau bread from Sardinia, Altamura bread from Puglia, Coccoli and Cecina from Tuscany

production of parmigiano reggiano cheese

production of parma ham

description of parmigian reggiano cheese DOP

descriptiong of parma ham DOP

what are the meditterranean regions? what is the meditteranean diet?

nutrional value of food and wine part of the mediterranean diet

healthy fats

Definition and meaning of DOP, and IGP for FOOD

Definition and meaning of DOC, DOCG, IGT for WINE

Characteristics of Tuscan cuisine: recipes and ingredients

Olive Oil Production and its classification in Olive Oil, Virgin Olive Oil and Extra Virgin Olive Oil

Review the description of the main dishes classified as Antipasti, Primi Piatti, and Secondi Piatti

Grape Harvest, Grape Composition, Climate

Process of production: Crushing/Destemming, Pressing, Fermentation, Aging/Maturation, Bottling

Review the main difference between a red wine production and a white wine production

Best practices to follow in order to obtain the perfect pairing!

Review the basic principles discussed in class on “Similarities” and “Contrasts”

Evolution of pastry making from the ancient time to now a day time: Focus on the foreign influences on Italian pastry making

Definition of shortcut-pastry dough

Review the main important sweets/recipes representing a regional identity

(North, Center, South

History of Gelato: Focus on Florence

Brief evolution of pasta in history: Focus on Italy

Dry Pasta production

fresh pasta production