ITALIA Food & Travel
ITALIA MAGAZINE FALL 2013 ISSUE
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Benvenuti a Venezia This place may not seem huge but
History
nascent Italy, but Venice is still a
it is. Venice is made of different
The Most Serene Republic of
monument to the glory days of the
boroughs. The most famous is the
Venice dates back to 827, when a
Renaissance, and historical culture
area comprising the 118 islands in
Byzantine Duke moved its seat to
still throbs powerfully in the old
the main districts that are called
what is now known as the Rialto,
Italians’ veins. A winged lion, the
“Sestieri” and they are: Cannaregio,
and for the following 970 years,
symbol of San Marco
Castello, Dorsoduro, San Polo,
prospered on trade and under the
Santa Croce and San Marco, where
rule of a Roman-style Senate headed
the main monuments and sights are
by the Doge. In 1797, the city was
located. Other main districts are
conquered by Napoleon, a blow
Isola Della Giudecca and Lido di
from which it never recovered. The
Venezia. Other important islands
city was soon merged into Austria-
include Murano, Torcello, San
Hungary, then ping-ponged back
Francesco del Deserto and Burano,
and forth between Austria and a
but there are several.
ITALIA MAGAZINE FALL 2013 ISSUE
Climate Spring and fall are best, a compromise between temperature (expect 5-15°C in March) and the tourist load. Between November and January, you may manage to feel you have Venice all to yourself, an interesting and quiet experience.
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Food of Italy History Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BCE. Through the centuries, neighbouring regions, conquerors, high-profile chefs, political upheaval and the discovery of the New World have influenced its development.
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Middle Ages
Meats and fish would be smoked, dried or kept on ice.
With culinary traditions from Rome and Athens, a
Brine and salt were used to pickle items such as herring,
cuisine developed in Sicily that some consider the first
and to cure pork. Root vegetables were preserved in
real Italian cuisine. Arabs invaded Sicily in the 9th
brine after they had been parboiled. Other means of
century. The Arabs introduced spinach, almonds, and
preservation included oil, vinegar or immersing meat
rice. During the 12th century, a Norman king surveyed
in congealed, rendered fat. For preserving fruits, liquor,
Sicily and saw people making long strings made
honey and sugar were used.
from flour and water called atriya, which eventually became trii, a term still used for spaghetti in southern
The northern Italian regions show a mix of Germanic
Italy[citation needed]. Normans also introduced
and Roman culture while the south reflects Arab
casseroles, salt cod (baccalĂ ) and stockfish
influence, as much Mediterranean cuisine
which remain popular.
was spread by Arab trade.
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Benvenuti a Firenze 6
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Ciao!