About Italy


Folklore-and-cuisine

Folklore and cuisine

Italian Folklore: legends, music, oral history, proverbs, jokes, popular beliefs, fairy tales, tall tales and customs that are the tradition of the Italian culture. Italian Cuisine is widely regarded as amongst the most popular in the world, and is mainly made up of traditional dishes, meals and dessert; also Italy produces the highest level of wine
 

The Carnival of Venice

It is said that the Carnival of Venice was started from a loss of the "Repubblica della Serenissima", Venice's previous name, against the Patriarch of Aquileia, Ulrico in the year 1162. In the honor of this loss, the people started to dance and make reunions in San Marco Square.

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The Palio horse race 1

The Palio held on July 2 is named Palio di Provenzano, in honour of the Madonna of Provenzano, who has a church in Siena. The Palio held on August 16 is named Palio dell'Assunta, in honour of the Assumption of Mary.

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The Palio horse race 2

The race is preceded by a spectacular pageant, the Corteo Stori-co, which includes (among many others) Alfieri, flag wavers, in me-dieval costumes.

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Canzone napoletana

Canzone Napoletana, sometimes referred to as Neapolitan song, is a generic term for a traditional form of music sung in the Neapolitan language, ordinarily for the male voice singing solo, although well represented by female soloists as well, and expressed in familiar genres such as the lover's complaint or the serenade.

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Italian cuisine 1

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, neighboring regions, conquerors, high-profile chefs, political upheaval and the discovery of the New World have influenced one of the premiere cuisines in the world.

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Italian cuisine 2

In the first decade of the 17th century, Giangiacomo Castelvetro wrote Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti (A Brief Account of All Vegetables, Herbs and Fruit), translated into English by Gillian Riley.

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Regional cuisine 1

Each area has its own specialties, primarily at regional level, but also at provincial level. The differences can come from a bordering country (such as France or Austria), whether a region is close to the sea or the mountains, and economics. Italian cuisine is also seasonal with priority placed on the use of fresh produce.

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Regional cuisine 2

Emilia-Romagna is known for its egg and filled pasta made with soft wheat flour. Romagna subregion is known as well for pasta dishes like cappelletti, garganelli, strozzapreti...

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Regional cuisine 3

Campania extensively produces tomatoes, peppers, spring onions, potatoes, arti-chokes, fennel, lemons and oranges which all take on the flavor of volcanic soil. The Gulf of Naples offers fish and seafood.

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Zuccotto

Zuccotto is an Italian dessert with origins in Florence. Zuccotto is a semi-frozen, chilled dessert made with brandy, cake and ice cream. Tiramisu is an Italian cake and dessert. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee.

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Zuppa inglese with Zibibbo

The word "Zuppa" in Italian cuisine refers to both sweet and savoury dishes. It comes from the verb "inzuppare" which means "to dunk".

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La pasta 1

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes.

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La pasta 3

The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized.

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La pasta 2

In the 1st century BCE writings of Horace, lagana were fine sheets of dough which were fried and were an everyday food.

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La pasta 4

Fresh and dried. Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to the spoilage rates of the desired ingredients such as eggs or herbs.

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