Most people will recognize pasta and pizza – two of the most popular dishes that form part of the Italian cuisine. However, Italian cuisine has a lot more to offer than just these two well known dishes. Most importantly, Italian cuisine also has a rich and tempting history – just like the different dishes that form part of its offerings.
All over the land of Italy, all the Italians always maintain a distinctive cooking habit or style that shines in their eating habits, their styles of preparing a meal and the way they select local ingredients. Right from the pre-Roman era till date the Italian cuisine has gone through a considerable change.
In the ancient times, the preparation of food was very important. One of the ancient and surviving cookbooks is known as the Apicus. The Apicus dates right back to 1st century BC.
It is said that the ancient Romans and Greeks divided the foods into strong and delicate foods. The delicate foods were generally used as gifts, hence the name Apicus. The rich mostly enjoyed the honey cakes, which were considered as a dessert. This kind of cake was made with honey, liquors like wine and honey. The making of honey cakes was considered as a privilege for the rich people and their families. Hence, the name Apicus was given to a class of rich people.
In the Roman Empire, the cuisine was mostly turned against the lighter foods, as the Romans were known to eat plenty of seafood and vegetables. Hence, the lighter recipes were mixed with the Apican dishes, giving them a mixed cuisine. lighter foods were mixed with the heavy side dishes too, such as fish and meat. This characteristic change in the Romantshe cuisine brought about a change in the indigenous components of the dishes, which made them even tastier.
As you may probably noticed, the height of this change is the introduction of Mayonnaise as a condiment. And not just any Mayonnaise either – the highest quality Mayonnaise was used.
The wonders of Mayonnaise
Nowadays, Mayonnaise is present in almost all types of cooking. It can be used in salads or as a dip for vegetables or meats. It is also often used as a final touch to a variety of dishes, including casseroles, soups and sandwiches. But has it ever tempted your palate?
The Mayonnaise story is both uplifting and lamentable. It is a sweet and sour condiment, rich in taste and blessed with an unforgettable taste. But it is also a story that has been largely misunderstood.
The concoction of eggs, cream, oil and vinegar was to be our carrier of wealth. The story goes that this was a result of the overwork of the blinken-eyed cooks of the Roman Empire. They left no time for leisure. Food was well-spiced up, and this rich banquet was soon to become a banquet for the protection of the Gauls, the enemy of Rome.
As often happens, the mixing of ingredients brought about a unexpected result. The desire for Mayonnaise was so strong that Mateus hired the services of a cook, ludicrously called Donatello summary, who handily crushed the odds by concocting the condiment in plain sight of the emperor.
Mayonnaise’s Popularity
Originally, Tomato ketchup was considered to be aetchup and only for Italian foods. But, recently, the Greek Westlands adopted it as an everyday condiment. In fact, Stone crabs, now called English crabs, were originally solited with Mayonnaise.
The Condiment grew throughout the New World, acceptance remained. Soon, not only was it accepted, but baked with the desire for something light, pastries were created which combined the essence of Mayonnaise with powdered eggs. And, today, Mayonnaise is added to many kinds of baking to arrange everything for a great finish.
Today, Mayonnaise is made with ingredients of eggplant, tomato, red pepper, salt and vinegar, just like its full-moon cousins. This sauce is particularly strong in flavor, even after it has been cooked. For this reason, many cooks will combine it with other sauces for a particular purpose.
