Italia

ITALIA Food & Travel

ITALIA MAGAZINE FALL 2013 ISSUE

FA LL 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.

ITALIA MAGAZINE FALL 2013 ISSUE

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Benvenuti a Firenze 6

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Ciao!