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Food & Cooking
Some tips and resources to learn more about Italian specialty foods and regional foods, about shopping for Italian food in Italy, in the States or on-line, and our favorite Italian recipes websites.
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Tips |
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Food shopping in Italy: When shopping at grocery stores and larger supermarkets you will discover some interesting facts. Carts are generally locked together and you need a 2 Euro coin to get one. This encourages shoppers to bring back their cart to the designated areas and get back the 2 Euro. At the check out you will have to bag your own groceries. Be aware that you will be charged for plastic bags. This discourages the use of plastic; most Italians go shopping with their own canvas bags. If you don’t have a bag and you are going to purchase the plastic ones, there is no need to double bag, since they are generally sturdy.
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Specialty food shops: The generic name for a specialty food shop is gastronomia.
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A gastronomia carries local gourmet specialties as well as some ready to eat dishes (or that just need warming up). |
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A salumeria is a shop specializing in cold cuts of meat, from prosciutto to salame, from coppa to bologna or mortadella, just to name a few. The salumeria can also be simply incorporated into a butcher store. |
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Large supermarkets generally have a salumeria and gastronomia section where you can either be served (like in the shop) or help yourself from the refrigerated section, which is stocked daily and is vaccum packed. This option is convenient because it allows you to browse and see what everything is, as well as have an exact idea of the quantity you want. |
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If you order at the counter, the unit of measure is “un (1) etto” which is 100 gr. or a quarter pound. You can work your way up from there (due (2) etti, due etti e mezzo (half), tre (3) etti, tre etti e mezzo, …).
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Food specialties information |
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Italian Made http://www.italianmade.com/home.cfm?display=0
This is a wonderful website, rich in information about typical Italian specialties. You can search by item or region, learn the history of some foods or what is the difference between a ristorante and a trattoria. The fresh and cured meats section as well as the cheeses section and olive oil section are invaluable! You’ll find very good recipes as well.
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Parmigiano Reggiano http://www.parmigiano-reggiano.it
Official website of Parmigiano Reggiano, explaining its history and manufacturing process. Database of producers, how to reserve a guided dairy tour and recipes.
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Pasta Shapes Glossary http://italianfood.about.com/od/pastabasics/a/aa032401.htm
A useful Pasta Glossary to discern among different kinds and shapes of pasta. And easy recipes.
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Mangiare Bene http://www.mangiarebene.net
This website is a recipe archive as well as a guide to Italian cookin: traditional, regional and innovative Mediterranean cuisine.
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