Patrick Oconnell
Italian cuisine is known for its simplicity and emphasis on fresh, high-quality ingredients. While Italian dishes vary across different regions of Italy, cheese is a prominent feature of Italian cuisine, with Italian cheeses like Parmigiano Reggiano, Grana Padano, Gorgonzola, mozzarella, burrata, and ricotta being renowned worldwide. Italians typically reserve Parmesan for pasta dishes with tomato-based, cream, or meat sauces, avoiding its use in seafood dishes. Fresh cheese holds a significant place in Italian dining, often served as an aperitif or added to pasta or risotto.
| Characteristics | Values |
|---|---|
| Use of cheese | Italian cuisine uses cheese, with Parmigiano Reggiano, Grana Padano, Gorgonzola, mozzarella, burrata, and ricotta being some of the famous Italian cheeses. |
| Cheese in different courses | Cheese is presented at the beginning of the meal as an aperitif, added to pasta or risotto, or served freshly cut at the end of the meal. |
| Cheese and cultural influence | Italian cuisine is influenced by the climate and geography of the country, which allows for a variety of cheeses to be produced. |
| Simplicity in Italian cuisine | Italian cuisine emphasizes simplicity, fresh ingredients, and natural flavors. The use of cheese is in line with this principle, as it enhances dishes without overpowering them. |
| Cheese and pasta | Italians typically use Parmesan cheese for pasta dishes with tomato-based, cream, or meat sauces. However, it is considered a mistake to add Parmesan to seafood pasta dishes. |
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What You'll Learn
Fresh cheese is a staple in Italian cuisine
Italian cuisine is known for its simplicity and use of fresh, high-quality ingredients. While Italian dishes do not use a lot of spices or sauces, they often incorporate cheese. In fact, fresh cheese is a staple in Italian cuisine, with varieties like mascarpone, ricotta, mozzarella, and burrata commonly used in cooking and baking.
Mascarpone is a fresh cheese with a creamy texture, often used in Italian desserts like tiramisu. It can also be paired with fresh fruit or crackers, offering a sweet and creamy taste. Ricotta, another popular fresh cheese in Italy, is similar to cottage cheese in flavour but with a smoother and slightly grainy texture. This versatility makes it ideal for both sweet and savoury dishes, including lasagna and cannoli.
Mozzarella, a well-known Italian cheese, comes in various forms such as buffalo mozzarella and Fior di Latte. Buffalo mozzarella, made from buffalo milk, is moist, creamy, and salty, making it perfect for caprese salads or pizza toppings. Fior di Latte, on the other hand, has a firmer texture and a milder taste compared to buffalo mozzarella, making it a popular choice for those seeking a lighter option.
Burrata, a favourite among cheese enthusiasts, is made with a mozzarella skin filled with Stracciatella cheese, a blend of cheese curd and cream. This combination results in a luscious, creamy texture that is beloved by many. Provolone, a relative of mozzarella, is another versatile cheese used in sandwiches, paninis, pastas, or even as a snack on its own.
Italian cuisine showcases a variety of fresh cheeses that enhance the simplicity and flavour of their dishes. From creamy cheeses like mascarpone and burrata to versatile options like ricotta and mozzarella, fresh cheese undoubtedly plays a staple role in the culinary traditions of Italy.
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Parmigiano Reggiano is a famous Italian cheese
Italian cuisine is known for its simplicity and use of fresh, high-quality ingredients. While Italian dishes do not typically use a lot of spices or sauces, cheese is a common ingredient in many Italian recipes. One of the most famous Italian cheeses is Parmigiano Reggiano, often considered the "king of cheeses".
Parmigiano Reggiano is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. It is also produced in parts of Bologna, Modena, and Mantua, all located in the Emilia-Romagna region. The name Parmigiano Reggiano is protected under Italian and European law, and only cheese produced in these provinces can be labelled as such. The Consortium of Parmigiano Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale in Italy.
The process of making Parmigiano Reggiano is highly regulated and follows a traditional method. The cheese is formed into a wheel shape and submerged in brine tanks for around 20 days to absorb salt. It is then transferred to aging rooms for a minimum of 12 months, during which time it is regularly cleaned and turned. An expert from the Consorzio conducts a sound test with a hammer to determine if the cheese has finished maturing. A typical Parmigiano Reggiano wheel is about 18-24 cm high, 40-45 cm in diameter, and weighs approximately 38 kg.
Parmigiano Reggiano has a unique flavour, aroma, and texture that can enhance any dish. It is packed with nutrients like calcium, vitamins, and minerals, leading some experts to consider it a superfood. Its versatility makes it a popular ingredient in Italian cuisine, commonly paired with pasta dishes that have tomato-based, cream, or meat sauces. However, it is considered a mistake to add Parmigiano Reggiano to seafood pasta dishes, as the strong flavour of the cheese can overpower the delicate taste of seafood.
In summary, Parmigiano Reggiano is a renowned Italian cheese with a rich history and a distinct flavour profile. Its production is carefully monitored and restricted to specific regions in Italy, contributing to its status as a protected designation of origin (PDO) product. The cheese's ability to elevate dishes, along with its nutritional benefits, makes it a favourite among chefs and health enthusiasts alike.
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Italians reserve Parmesan for pasta dishes with meat, tomato, or cream sauces
Italian cuisine is known for its simplicity and use of fresh, high-quality ingredients. While Italian dishes are often flavourful, they do not typically use a lot of spices or sauces. One of the most common mistakes non-Italians make when cooking Italian food is overcomplicating the recipes with extra ingredients or fancy cooking techniques.
When it comes to cheese, Italians reserve Parmesan for pasta dishes with meat, tomato, or cream sauces. Adding Parmesan cheese to a seafood dish, such as spaghetti with clams, is considered a major faux pas in Italian cuisine. The delicate flavours of clams and the sauce in spaghetti alle vongole are nuanced, and adding Parmesan cheese can overpower these flavours and throw off the balance of the dish.
In Italy, Parmesan cheese is typically used in pasta dishes with tomato-based sauces, cream sauces, and meat-based dishes. For example, Parmesan cheese is commonly added to a creamy tomato pasta sauce, enhancing the flavour and creaminess of the dish. To make a creamy tomato pasta sauce, one typically starts by frying onions in olive oil and butter over medium heat until softened. Garlic and pepper are then added and cooked for an additional minute before adding the tomato paste. Cream is then added, and the heat is lowered to a gentle simmer. Grated Parmesan cheese is added in small batches, allowing it to melt into the sauce between each addition.
Similarly, Parmesan cheese is often used in cream-based pasta sauces. To make a basic cream sauce, one simply heats cream over low heat and whisk in grated Parmesan cheese until melted and smooth. Salt is added to taste, and the sauce is then mixed with the cooked pasta. This sauce can be served with various dishes, such as chicken, shrimp, or vegetables like broccoli and asparagus.
In summary, Italians typically reserve Parmesan cheese for pasta dishes with meat, tomato, or cream sauces. Adding Parmesan to seafood pasta dishes is generally avoided, as it can overpower the delicate flavours of the seafood. By using Parmesan cheese in the right contexts and letting the natural flavours of the ingredients shine, one can create delicious Italian dishes that honour the simplicity and freshness of traditional Italian cuisine.
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Gorgonzola is produced across Italy, despite its name
Italian cuisine is known for its simplicity and use of fresh, high-quality ingredients. While Italian dishes do not typically use a lot of spices or sauces, they do incorporate cheese. For instance, Parmesan cheese is used in pasta dishes with tomato-based or meat-based sauces. However, Italians would not add Parmesan to a seafood pasta dish.
One of Italy's most famous cheeses is Gorgonzola, a pungent blue cheese made from unskimmed cow's milk. It is believed to have originated in the Lombardian town of Gorgonzola, Milan, in the 9th century. The town celebrates an annual September festival dedicated to the cheese. However, the town's claim of geographical origin is disputed by other nearby localities, such as the well-known cheese-making area of Pasturo nella Valsassina.
Today, Gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy. It is typically aged for three to four months, with the length of ageing determining the consistency of the cheese—the longer it is aged, the firmer it becomes. Gorgonzola is available in two primary variations: Gorgonzola dolce, which has a delicate flavour and buttery consistency, and Gorgonzola piccante, which has a stronger flavour and a firmer, crumbler texture. Both types can be quite salty, with a "bite" from their blue veining.
Gorgonzola is produced in several provinces across northern Italy, including Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola, and Vercelli. It is a favourite in kitchens worldwide and is often added to salads or used as a topping for steak. It is also an ingredient in pizza quattro formaggi, or "four cheese pizza".
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Mozzarella, burrata, and ricotta are fresh cheeses from Southern Italy
Italian cuisine is known for its simplicity and use of fresh, high-quality ingredients. While Italian dishes do feature cheese, it is not always a component, and when it is, it is used in moderation. For example, Parmesan cheese is reserved for pasta dishes with tomato-based, cream, or meat sauces, and is not paired with seafood.
Southern Italy is the origin of three popular fresh cheeses: mozzarella, burrata, and ricotta. Mozzarella is well-known for its use on pizzas, but it is also a key ingredient in the outer shell of burrata. Burrata is a rich, creamy cheese that originated in the Puglia region of Southern Italy in the early 1900s. It is made by forming mozzarella into a pouch, which is then filled with a mixture of cream and fresh curds, or scraps of leftover mozzarella. The creamy centre gives burrata a softer texture than mozzarella, and its Italian name reflects its buttery quality.
Burrata is often used in Italian dishes such as pizza, pasta, and Caprese salads, but it can also be enjoyed on its own with olive oil and Italian bread. Its production is a meticulous process perfected by Italian artisans, and in November 2016, burrata di Andria became a protected geographical indication (PGI) product, requiring all operations to take place in the Puglia region.
Ricotta, another fresh Italian cheese, is made using the whey leftover from producing other cheeses, such as mozzarella and burrata. It has a mild, delicately sweet, and creamy flavour, and a high moisture content that makes it easily spreadable. It is typically sold in supermarkets in a lidded plastic container. While ricotta and burrata are both soft cheeses from Southern Italy, they are not interchangeable due to their distinct textures and flavours.
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Frequently asked questions
Yes, Italian cuisine uses a lot of cheese. Fresh cheese has a very high position in Italian cuisine and is one of the main components of Italian meals.
Italians use a variety of cheeses, including Parmigiano Reggiano, Grana Padano, Gorgonzola, mozzarella, burrata, and ricotta.
Cheese is often presented at the beginning of the meal as an aperitif, or it can be added to complete a pasta or risotto dish. Italians typically reserve Parmesan cheese for pasta dishes with tomato-based, cream, or meat sauces, avoiding it for seafood-based dishes.
