Welcome to my little corner of culinary delights.

To talk on Italian cuisine or anything else, it is best understood through its history.  Starting out as a hunting / gathering civilization, it progressed into organized farming and raising livestock. 

The early Roman conquests introduced, hitherto, unknown cultural ways.  Be that as it may, cooking for the most part remained simple and accented with herbs and drizzles of virgin olive oil.  Vegetables, with this combination, made it very healthy. 

Another healthy dish was portage primarily made from mullet seasoned with herbs and eaten hot.  Polenta is the closest comparison.  Vineyards and olive groves were plentiful.  Thus, the cooking oil of choice would be olive oil.  However, lard was commonly used in the Ligurian region.

Regarding livestock, Central Italy was known mainly for beef, goats, and lambs.  The meat was grilled, roasted on a spit, or stewed.  Pork was often deep fried and popular among the residents of Umbria.  This cooking was also done simply.

Rome remained the capital of Italy from long before Christ on up to our day.  Christ was born in Palestine during the reign of Tiberius Caesar and crucified in Jerusalem during the reign of Augustus Octavius Caesar.  Rome then became the seat of Christianity a few centuries later.  That centralized world-wide attention upon Rome and the Vatican City within.  With the pope selecting and rejecting kings and emissaries, it became most powerful and a cultural center.

To therefore be a friend of the Church could be the difference between success and failure or even life and death.  To control segments of the Holy See (Sancta Sedes), the governing body of the Church, put one in a most favorable position for wealth and power. 

The Medici family of Florence handled the money for Vatican City and the Church.  Clearly, they were the most powerful family in Italy and the wealthiest.  By the way, thanks to their wealth, Renaissance had its beginning in Florence.  Leonardo DaVinci was born in the Florentine Republic and lived and worked in Florence.  He died in 1519 just prior to Catherine de Medici’s appearance.  It is upon she we need to focus.

The Medici family was not only the center of culture in Italy, but definers of culture.  They set the standards and were known for their elaborate menus and extravagant banquets.  This is where Catherine de Medici comes into the picture.  It is due to her actions that high quality cuisine and dining was inadvertently introduced to the world.  Gastronomy became finetuned and gained a new meaning.

We are on the last leg of this international cuisine adventure.  I do not know about you, but I will be relieved.  I much prefer delving into the mechanics of cooking; techniques and preparations.  I see the importance in such.  The last country I wish to cover is France.  I might also cover Mediterranean cooking and cuisine briefly to introduce its health benefits.

Until next time, peace to all.