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Food Science: with an Italian focus, image - Coggle Diagram
Food Science: with an Italian focus
Connections to Mount Alvernia
All house's are named after places in Italy
(eg: Greccio, Perugia, Rieti etc.)
Tuckshop- La Cucina- is named after 'the kitchen' in Italian
St. Francis originated in Assisi, Italy
Popular dishes
Pizza
Created in 1889 by Raffaele Esposito
Generally topped with tomato sauce, mozzarella (olives, capers, onions, basil, oregano, artichoke, hearts, mushrooms) and pepperoni/prosciutto (or meat free).
Pasta
Risotto
Gnocchi
Bruschetta
Gelato
Hazelnuts
Cherry
Pistachio
Lasagna
Bread
Staple to the Italian diet
Used for absorbing olive oil etc.
eg: sweet yeast bread, ciabatta, panettone, pania, focaccia
main ingredients: flour, water, yeast, salt
Location
Italy is located in Southern Europe comprising the boot-shaped Italian peninsula and a number of islands including Sicily and Sardinia.
Neighboring countries include Austria, France, Holy See, San Marino, Slovenia, and Switzerland.
Italy is surrounded by the Mediterranean Sea.
Traditions/Celebrations
Carnival of Venice
Day before the start of Lent on Ash Wednesday.
Feast of the Seven Fishes
Celebration of Christmas Eve
Epiphany
Christian feast day
Key ingredients/flavors
Pesto
Tomato
Oregano
Basil
Garlic
Olives/olive oil
Largely incorporate seafood due to geographic location
Ingredients/dishes have a strong relation with the seasons
Artichoke
Parsley
Key Definitions
Fermentation- the process in which a substance breaks down into a simpler substance (e.g. yeast and bacteria). This causes the bread to rise.
Proofing- a step in the preparation of bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. This occurs during fermentation.
