THIRD YEAR NOTES

LARDER

1. LAYOUT & EQUIPMENTS

A.. Definition and Introduction of Larder Work :

The larder or Garde Manger is a department set aside for the storage of perishable food , both raw and cooked and were food stuffs such as meat fish poultry and game are prepared and made ready for cooking. In this department all cold food items found on the menu such as Hors d’oeuvre cold fish or meat dishes ,Cold sauces, salad dressings are prepared and dressed. For these functions to be carried out , it is essential that:

1. The larder be separated from the kitchen and located in a cool place. At the same time,it must be close to the kitchen to avoid undue running about between two departments which are closely interrelated.

2. It should be light,airy and well established and sufficiently spacious to allow the staff to carry out their duties in a clean and efficient manner.

3. It should be equipped with the necessary fitting,machinery and tools.

B. EQUIPMENTS FOUND IN THE LADDER

Refrigerators, Mincing Machine and bone cutter, slicing machine, scales and weighing machines , Electric Grinding machine ,Boiling Plate or Gas Ranges , Griller/Toaster , Gas boiler, Butcher’s Blocks , Steel Tables ,Sauce pans and lids frying Kettles and frying pans , polythene bins and other larder tools such as serving spoons and ladles, sieves , Colanders , Conical strainers and Chinois, heat Presses , Pie moulds, whisks, egg slices, steel basins and graters..

Knives, Choppers, Saws etc.,

Butchers Boning knives ,butcher’s steak or cutting knives , Butchers saw(Tenon), Butchers saw(Bow), Butcher’s choppers and cleavers, Butchers chopping Knives, Cook’s 30 cms(12 inches)Knives, Cook’s 20-24 cm (a/7 inches) knives, Cook’s 6-8 cm (4 inches) knives, Cook’s 14-20cm(7 inches) filleting Knives Tranchelard Knives, Palette Knives, Potato Peelers, French or English, Mandoline vegetable slices.

WOODEN UTENSILS

Wooden spatulas and spoons are used for stirring food stuffs to Prevent burning . Wooden mushrooms are used for Pressing food stuffs through sieves .These wooden utensils should be well scrubbed , washed , rinsed and dried after use.

The following tools are kept clean by washing in hot water, rinsing and drying . Care should be taken to present them from nusting or deteriorating.

MISCELLANEOUS

Cutlet Bat - For flattening cuts of meat.

Trussing Needles - For Poultry trussing.

Larding Needles - For larding cuts of meat , Poultry etc.,

Larding Pin - For larding joints etc.

Lemon Zesters - For Scraping of lemon Peel.

Lemon decorators - For channeling lemon Peel.

Vegetable Scoops - For shaping vegetables and potatoes.

Butcher’s Hooks - For hanging joints etc.

Skewers - For skewering ,meat etc.

Brining syringe - For Pumping brine solution into joints.

Brinometer - For measuring density of brine solution.

2. TERMS AND LARDER CONTROL

BREAKDOWN OF WORK :

It naturally follows that the work is broken down into various fields such as Hors d’oeuvre,salads,butcher,Poultry,ColdBuffet and in a large establishment each function is carried out by a chef specialized in that area . These duties are allocated by the chef Garde Manger who is in overall charge of the department .His assistants are the Commis Garde Manger. The smaller establishment , the chef Garde Manger works single handed and carriers out all the functions himself .

LARDER CONTROL

If the larder is to be run efficiently and economically ,it is essential that the chef Garde Manger should exercises strictest possible control over the food stuffs received and stored in the department .This will involve:

1. Checking the quantity and quality of all goods delivered to the larder.
2. Ensuring that all food stuffs are stored at the right temperature and that they can be easily checked.
3. That the food is protected from contamination by vermin.
4. That Portion Control is rigidly carried out eg., a given piece of meat, fish and vegetable should always Produce required portions of steaks, fillets, salads or

Hors d’oeuvre.

5. That stocks are regularly turned over.

6. That food is not overstocked.
7. A simply daily stock sheet by each subdepartment be maintained .
8. Every Possible effort must be made to maintain the highest possible standard of hygeine. Every Precaution should also be taken to discourage Pilferage.

The stock and order sheet should be as simple and easy to keep up to data as possible. A complicated stock sheet requiring too much writing will defect the whole purpose as it will be neglected during busy rush periods, the very time it is needed most. For some sub departments, devising an easy and simple system is reasonably easy. In some cases it is not so easy for example, Also keeping of the stock of food sent in and returned by the cold buffet can be complicated and time wasting if one is to measure every ounce or inch. Therefore it is necessary to accept some rule of thumb Providing it is well supervised . An experienced chef Garde Manger should be able to tell at a glance the weight,or number of Portion of a given joint or cold dish. The butchery department also Presents some Problems and the stock sheet for this department needs careful consideration. Each establishment will devise its own system taking into account its own Problems.

PLANNING THE GARDE MANGER

Layout : Planning the layout for a garde manger department can be a complex task. Unlike other departments that can depend on a basic menu and basic work load,the Garde Manger department is unique in its operation . On a daily basis the Garde Manger department may handle its own butchery, its own bakery, its own sauce making ,its own frying , smoking of fish and cold meats , all the decorating including tallow and ice sculpture , Plus a complete line on charcuterie products such as galantines and pates.

The Garde Manger department can relate to a food service facility in three ways:

- on a pick up Basis.

- on a distribution basis.

- on a combination of the two bases.

When a Garde Manger department Executes food order on an ala Carte basis, this is known as Pick up .This system operates in an unpredictable fashion ,Since the number and timing of orders is not known in advance. Work load is set depending upon the dishes listed on the menu.

When the Garde Manger department Executes food orders in advance for a known quantity , to be delivered at a certain time(Parties, banquets) this is known as the distribution basis. The main problem here is work loads will be different each day depending upon booking, functions etc., For this reason it is difficult to establish an appropriate mise-en-place on a daily basis as it is bound to vary.

In the combined system represents a combination of the above two systems.This layout is appropriate when the garde manger department is located near both a la carte and banquet facilities.

CHARCUTIERIE

I. SAUSAGE

A. INTRODUCTION TO CHARCUTIERIE :

INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around pork products , including some of the prides of French cuisines . Pate’s and terrines ranging from simple pureed liver to textured real Pates or rustic country mixtures studded with hazelnuts or pepper corns and a selection of stuffed galantines and ballontines coated with aspic.

Ham, bacon, sausages and cured meats are the staple of charcuterie, found world Wide in innumerable guises. Traditionally, charcuterie consists only of completely or partially prepared pork dishes , but now a days it also includes game or real and ham pies, as well as pork pies and pate en croute . Fish and vegetable terrines and mousselines as well as the famous pate de foie gras and even prepared salads are also included in the range.

B. SAUSAGES-TYPES & VARIETIES

Any mixture stuffed into a casing (traditionally the large or small intestines of domestic animals) is known as a sausage. In practice most sausages are pork-based though beef and real feature in a few types and game can add a ripe flavour. . Additions to sausages fall into two that lighter the meat and make it go further , as in the British “Banger “and seasonings , Commonly hot red peppers in sage and thyme ,spices such as the pensable salt. Small casings are used for fresh sausages so heat penetrate easily to the center.

As fresh Sausages may contain raw ingredients ,they have a short shelf life although this may be extended by additional cooking processes such as smoking , drying blanching or boiling .Both the delicate bondin blance of France , made from pore , chicken or real and sometimes eggs and cream and the heartier bondin noir or German slutwurst made of blood ,spices and onions are examples of semi cooked sausages that has been blanched to firm their feature and extend their shelf life by a few days. Like all pork , fresh and semicooked sausages must be thoroughly cooked before eating to avoid any danger of infection.

Distinct from fresh and semi cooked sausages are those that are sold ready to eat These may be fully cooked ,sometimes by hot smoking or completely cured by drying included in this wide category are the familiar Mortadella belogna and liver sausage. Some liver sausages are soft enough to spread ,they may be flavoured with onion ,herb, garlic, anchovies or spices and resemble Pate packed in a anchovies or spices and resemble Pate packed in a Casing .

The third general category is the sausages that are uncooked but are totally presented by drying .They are eaten without further cooking ,often thinly sliced and served cold with cheese ,veg and salads.

Although these sausages do not require cooking. The second type Salami style sausages are drier and more highly spiced . Since they may be dried for up to six months , they have a harder texture pork and beef are often combined in salami ,and frequently wine is added to the mixture , giving the sausage a characteristic tangy flavour.

C. CASINGS-TYPES & VARIETIES

Casings vary in size from the ½ in /1.25 cm diameter of small pigs intestines to the 3-4 in /7.5-10 cm of large beef intestines, and each sausage calls for a specific type. Synthetic casings are commonly used for fresh sausages .Bladder or stomach living may also used.

STUFFED SAUSAGE CASINGS

Before use, soak the casings for 1-2 hours in cold water to remove salt and make them pliable .Drain but do not dry them.

Steps :

1). Clean and open each casings by attaching one end to a tap and running cold water through it.

2).Tie each casing with string at one end. Attach the open end to the base of a funnel .Slide the casing up the funnel until the closed end of the casing is reached.

3).Work the sausage filling through the funnel into the casing .Do not pace the filling too tightly or the sausages will burst as they cook.

4).Twist the casing at intervals as you go to make a string of sausages .Tie the casing with string at the end

WORLD FAMOUS SAUSAGES AT A GLANCE

1. Polish Kaszanka 21. Toulouse

2, Boudin noir 22. Dried Chorizo

3. Haggis 23.Andouille

4. Morcille 24.Cotechino

5.Andouillete 25. Crepinettes

6.English Slack Pudding 26. Pepperoni

7.Frankfurter 27. Zampone

8.Bock Wurst 28.Genoa

9.Knack Wurst 29. Napoli

10.Cervelat 30.Milano

11.Boudin 31.Jesu de Lyon

12.Pork Chipolata 32.Hungarian

13.Luganeyhe 33.Finocchiona

14.Cumberland 34.French Hers

15.Venison 35.Chorizo

16.Merguez 36.German Cervelat

17.Beef 37.Primavera

18.Pork 38.Strasboung liver

19.Northampton Pork 39.Mortadella

20.Brat Wurst 40. BierWurst.

II. FORCEMEATS

A. TYPES OF FORCEMEATS :

There are many types of forcemeats, farces and stuffings .They are used in variety of ways for making quenelles mousses mousselins, pates, galantines, for stuffing breast of lamb or veal , poultry , game, fish, vegetables and eggs. Forcemeats are made of meat , poultry and close grained fish , finely ground or pureed and mixed with seasonings.

1.Fine Forcemeats for Quenelles

2.For Galantines

3.Mousseline Forcemeat

4.For Pates

5.Fish

6.Quenelles Forcemeats

III.BRINES, CURES & MARINADES

A.TYPES OF BRINES

The larder uses a number of marinades and brines, most of which have been known for hundreds of years. Whereas the marinades are always used to give a certain distinctive flavour and /or to tenderize in some cases, the pickles and brines were originally used to preserve food. In modern times of refrigeration and deep-freezing , pickling and brining may be thought to be unnecessary but this is not so.

Although pickling and brining does preserve, the foods treated in this way attain a certain colour in the case if brine and, what is more important , flavour in the case of pickles and marinades; people have become accustomed to this and would not care to miss it. This does not imply, however that pickle and brine is not also and to preserve; under certain circumstances , this purpose still exists today.

1. Raw Brine
2. Red Brine
3. Spice Brine
4. Cooked Brine

As for Raw Brine but the liquid is brought to a boil for about 2 hrs 20 minutes and

cooled overnight before being used.

B. METHODS OF CURING

The various methods of curing are :

1. Smoking
2. Pickling
3. Salting

C. MARINADES :

A marinade is a seasoned liquid used ( steeping ) certain kinds of meat, especially game such as hare and venison ,prior to cooking . Its purpose is to impregnate the piece with flavour and tenderize the meat. In some cases a marinade may be used to preserve the meat for a short time. The time taken for marinating depends on the nature and size of the piece. In winter large cuts such as thick roasts may take up to 6 days; in summer 2-3 days is normal. Smaller cuts such as meat for sheek –kebebs may only require a few hours marinating time. Do not discard the marinade after use since it may be required for making a sauce as part of the recipe.

Marinades should be made in non-metal containers such as earthenware or glass vessels because of the corrosive action of acids on metal. Nowadays it is no longer necessary to marinate saddle of venison or saddle of hare in order not to change the very fine flavour of these meat cuts. On the other hand one may, although it is not always necessary , marinate the less fine cuts of hare and large game. To enhance the flavour of mutton , the addition of a little rosemary is recommended and for venison , the inclusion of a few juniper berries and basil .Again in any marinate, red wine may supplant white wine and the ratio of wine to vinegar may be varied according to taste .

Marinades may be raw or cooked . The cooked variety makes its flavour more available to the food and should be prepared in advance and used cold.

IV. HAM, BACON & GAMMON

BACON & CURED PORK

There are three methods of Curing bacon and salt Pork ,with day coarse salt with brine or with a mixture of salt, sugar, seasonings and preservations . After salting the meat may be smoked .Results vary depending on the cure and breed of Pig.

Most bacon is made from the fatly chest meat that run under the pig .This is called steaky bacon in Great Britain bacon in the U.S. and lard in France ,The meat may be salted or both salted and smoked .Unsmoked salt bacon in Britain is described as “green” in the U.S. most bacon is smoked .

French Bacon is the meatiest ,suitable for flavouing braises and stews in the form of lardons rather than being served as a separate ingredients.

Other Cuts of Pork are commonly cured s Bacon . In Britain gammon denotes the hind leg of a Pig cured in one piece , that is with the ham and bacon together . Salt Pork varies from country to country. In France ,cuts such as Pork belly and hock are cured in brine for up to a month as Petis sale. This is used for hearty soups and baked with cabbage , lentils or dried beans.

HAM

Ham is the cured hind leg of a pig , smoked or salted and smoked to preserve it. Ham that are dry salted has the best flavour and are the most tender but other hams are plunged straight into brine, or cured in a way that combines both methods. Curing time can as long as 2 months .Salt used for curing is usually mixed with sugar an assortment of spices, particularly pepper and with nutritive preservatives that add Pink colour and protect meat

.After salting the ham may be smoked over fragrant woods such as apple , beech and hickory, then it is left to age for 3 mon6ths to 2 years .The atmosphere must be cool and dry ,many famous ham’s are cured in mountain regions.

A cured ham(often called a Country or home cured ham) may weigh as much as 20 lb but small or medium hams up to 15 lb are less likely to be fatty. Some hams like the famous Parma ham ,are intended to be eaten raw in thin slices an are often accompanied by fresh fruits such as melon or figs or delicate vegetables like Asparagus. Many ham bought raw, however need to be simmered before being served .If day cured and salty whole hams should be soaked in cold water for several hours , before simmering .

COMMONLY USED HAMS

1. Ardennes
2. Smith field
3. Virginia
4. Sugar baked
5. Bayonne
6. West Phalian
7. York
8. Black Forest
9. San Daniele
10. Brunswick
11. Coppa
12. Serrano
13. Parma

V. GALANTINES

A. Making of galantines

Galantines and Ballotines are rolls made from birds or cuts of meat that have been boned and stuffed .A galantine is shaped in a cylinder (so that it is easy to slice ), then wrapped in a cloth and poached in stock .It is always served cold ,usually in spic ,Chicken and turkey galantine often have a real or ham stuffing , while a pork stuffing is more common for richer meats.

A ballotine may be rolled in a cushion shape .It is poached or braised to serve hot sauce made from the cooking liquid ,or presented cold in aspic . Individual ballotines may be made from boned poultry legs, Plump is another word for ballotine

PRESENTING GALANTINES & BALLOTINES

When sliced a galantine or cold ballotine displays an attractive mosaic of meat and stuffing dotted with nuts, olives,chunks of ham or pork fat and sometimes truffles slices are arranged flat on the dish so that they scarcely overlap. The classic decoration is a shiny coating of aspic and sometimes part of the galantine is left unsliced to coat with chaudfroid sauce.A garnish such as stuffed tomatoes adds colour but it is not obligatory given the colourful appearance of the dish itself.

When a ballotine is served hot ,it is essentially a boned stuffed roast a generous garnish of vegetables is usually cooked with it and the braising liquid makes a rich sauce.

PROBLEM IN COOKING

If cooked too fast ,busts ,if overdone, dry for storage refrigerate for 3 days .

GALANTINES : Duck apricot (Belgium )

Fish asparagus ( France)

Tuna Fish roll (Spain)

Turkey Sherry and Truffles(Spain)

Capon and Mushroom (France)

Ham and bacon(UK)

BALLOTINES :

Duckling ( France)

Metambre (stuffed rolled flank steak) (Argentina)

a’ la Regence (Chicken stuffed with chicken mousse and artichokes France)

de dinde clamart (Turkey with mousse line and garnished with peas, artichokes and Parisinne Potatoes ,France).

VI. PATES

A PATE is distinguished from a terrine by the way in which it is cooked , a pate is baked in pastry and a terrine (Fr. terre meaning earth) is cooked in a special Earthen ware terrine mould. Fine textured , rich mixtures , that used to be baked in pastry are still known as pates even though the pastry has been replaced by a terrine mould or bread tin.

The name pate is also applied to mixtures that have been baked in the oven or sautéed mix frying pan , then pureed to a smooth consistency.

Pate’s and terrines are based on a stuffing , somelime called forecmeats (Fr. farec) which varies in texture from velvety smooth to coarsely chopped . The stuffing can be plain or layered with strips of meat such as veal , ham or game , which are often marinated first in wine and brandy , it can be dotted with liver for richness , or with pistachios ,truffles or pieces of blanched red and green pepper for colour. Egg may be added to blind the mixture and bread crumbs for lightness.

Pork valued for its flavour and rich fat, is the primary ingredient of Pates and terrines .

PRESENTING TERRINES & PATES

Soft Pates, rillettes and potted meats are often served in the crock in which they were cooked , an alternative is to transfer the mixture to individual remexins or to scoop or pipe it in rosettes directly on to plates decorated with a littner leaf .Firmer pates and terrines can be unmoulded and arranged in overlapping slices for serving , chilling dulls flavour so most mixtures are best served at room temperature .

Luxury Pates de foie gras may be decorated with aspic ,while more earthy terrines call olives and pickles . Rich Pates will be served with savoury crackers or toast , meaty terrines go best with French or whole meal bread.

VII. MOUSSE

A light soft preparation either sweet or savoury in which the ingredients are whisked or blended and then folded together. Mousses are often set in a mould and usually served cold. Savoury mousses , served as an hors d’oueuvre or entrée, may be based on fish , shellfish, poultry, ham , or vegetables. Ex: Chicken Mousse , Fish Mousse , Hare Mousse, Shrimp or lobster Mousse etc.

VIII. CHAUD FROID

IX . ASPIC & GELEE

Aspic (Fr.gelie)is the Savoury jelly made from clarified stock used to coat meats , Poultry ,fish and vegetables. Clarified aspic may be used to add a shiny and protective coating to a cold roast bird or to galantines and ballotines .Aspic can also be used instead of Plain gelatin in savoury mousses. Clarified aspic is made in the same way as the consommé by clarifying veal , chicken or fish stock . Before clarifying the basic stock ,its gelatin content must be tested to determine whether extra gelatin is needed , and if so how much .Light crystal clear aspic is the ideal one working with clarified spic to create buffet dishes is an art in itself .The main ingredient an impressive Salmon , art in itself .The main ingredient an impressive Salmon art in itself .The main ingredient an impressive Salmon ,& ham or a roast turkey is often left whole as a sack, ground for bouquets of flowers or geometric patterns of veg garnishes as well as truffles and hard boiled egg white.

X . QUENELLES, PARFAITS, ROULADES

QUENELLES :

A dumpling made with a spice meat or fish forcemeat bound with fat and eggs , sometimes with panada added . It is then moulded into small sausages or egg shape and post in boiling water. The most common type are veal quenelles made from a godiveau forcemeat. They are also served as an entrée with a sauce or au gratin. Small quenelles may also be used as a garnish.

INTERNATIONAL CUISINE

ITALIAN CUISINE

THE COOKING OF ITALY

THE MODERN CUISINE

To many a non –Italian , the Cooking of Italy means Pasta, Paste and more Pasta. Actually , Italian Fare can be lively and interesting .It ranges from rich, stomach warming soups through dazzling anti Pasta , meat, fish and vegetables dishes , to a profusion of cakes and ice creams.

On the basis of styles of Cooking Pasta , the whole Country can be divided into North and South , into two quite separate culinary territories.

The north is fertile Popular ,industrialized and affluent, the south is Porched , sparsely inhabited historically poor and mainly agricultural .As a Consequence , the north cooks in butter , the South in olive oil (its cheaper to maintain an olive tree than a cow. Flat Pastas , usually made with egg are Popular in the north where as dried tubular Pastas like Spaghetti and macaroni are more popular in the south.

PASTA

No doubt, most non-Italians if asked to name Pastas would probably mention Spaghetti and macaron’s and Perhaps Cavioli and Vermicilli . This is not many from a list which includes agnolotti , amorini, bucatini , Cenellon, Capellini, Capalletti, Covatoni, Conchiylie, ditali, ditalini, faifalle, faifalette, fedelini, fettucea, fettucelle, fettucine, fritelle, fusilli,losagne, linguine, lumache, Macherancelli, Mafalde, Malfatti, Manicotti,Margherite, Maruzelle, Mezoni, Mostaccioli, Papardelle,Passatelli,Pastine, Penne, Pennoni, Perciatelli, riccidine, rigati, rigatoni, spaghettini, spiedini, stelline, stivaletti, tagliarini, tagliatell, tagliolioni, tonarelli, tonnellini, tortelli,tortellini,torteloni,trenette, tripalini, tubettini, tufoni, & ziti. Most names describe the shape , origins or filling of the Pastas at times , they are in local dialects and at times, even nicknames among those which are translatable are agnolotti (little lambs) amorini (little cupids) , Cannelloni(Big Pipes) Conchiglie (Counch Shells) , farfaller (butterflies),

fusilli (spindles) linque de Parsero ( Sparroni tongues ) viceiolini(little cinls) Stivalatti

(little boots and vermicelli(little worms).

The sea also Provides vast quantities of shell fish and crustaceans cysters, clams , mussels , spiny lobsters , shrimp, cray fish, and the famous scampi also squid , cuttle fish and Octopus varieties not very Popular outside Italy.

While Pasta and fish may be the staple diet , the greater glories of Italian cuisine lies in its fruits and vegetables.

Although Italians are not ordinarily great meat eaters , it is not true that Italy does not have good meat. Italian veal, Pork and even beef are very good , but most Italian prefer veal, among other popular meats are the processed Pork in the form of Parma , Ham , Bologna sausage , Mortadello sausage . Duck geese children and turkey are also prepared in a variety of ways.

Italy also has a fair amount of good quality cheese , Although they do not compare with the variety of France , cheeses such as Parmesan , Gorgonzola and Bel Paese are now world famous.

Italian ice creams are probably the best in the world .It comes in two basic varieties , the gelati ( milk based , such as vanilla , chocolate ) and granita (shorbet like made of a thin Powdery ice flavoured with lemon , Coffee etc.,

THE REGIONS OF ITALY

Culinary wise Italy has been divided into various regions .Each region has its own history and its own distinctive way of Preparing food. The main region include Rome, Florence and Tuscany , Bologna , Venice and the North east , Genoe and Lingwia, Milan and Lombardy .Turin and Piedmont , Naples and the South and the islands .All Italians Consider restaurants serving dishes from other regions as being “International” .To a citizen of Bologna , a restaurant serving Roman. Genoese or sielian dishes is International but a Bologna restaurant serving Milanese , venetian or Florentine dishes is not regarded as International as those dishes are from neighbouring region and have been assimilated into Bolognese cuisine .One reason that many Foreigners think Italian Cooking is Pretty much the same is that most Italian restaurants abroad are Nepolitan. It was from the relatively improvised south of the country that most immigrants came from , bringing with them their regional Cuisines .In the broadest terms , the dominant city of Northern Italian Cooking is Bologna and Naples is of the South. Besides having a large appetite for Pasta , South Italy also has bread as its staple .Bread not money is the gift for beggars . Bread is combined with cheese to produce the traditional “Mozzarella in Carrozza” (Mozzerelle in a carriage ). The South also has a well developed sweet tooth .”Trudiddi are small biscuits fried in oil, dipped in honey and frosted with sugar or chocolate , mostaccioli are similar but flavoured with almonds Biscuits Tortoni invented by a Neapolitan of the same name led to the development of granite and gelati.

SICILY & SARDINIA

The two islands region of the coast of Italy have also greatly influenced the food of Italy . They share a certain insular conservatism, clinging to their own ancient culinary traditions .Sicily raises lush crops of citrus fruits , garden vegetables olives and grapes. Sardinia a fishes for tuna has some excellent wines and has about one third of the flock of sheep in Italy. The most famous creations of Sicilian cuisine are the sweets and Pastries . Home made cakes and breads are also Popular. The typical bread is Cartwheel shaped .Sicilians eat little meat and that too in the form of cured sausage .In Sardinia the meals are healthier .This is the land of cooking “FURRIA” Furria meaning to turn and turn on. This refers to spit roasting and whole animals such as wild boar , suckling Pig, basy lamb and young goats . Sardinia and sicily were once known as the Grannary of Italy.

THE REGION OF ROME

Sooner or later, for most visitors , all roads lead to Rome , as a Capital , Rome manages to embraces the culinary character of the entire country .The real Pride of the Roman Homeland ,however lies in its own native cooking . Romans know or care for the gastronomic split between the north and south .They have developed their own variation of both northern and southern Pasta. The city is famous for its Cannelonoi , fettucine, al burro and tagliatelle . Rome also has many dishes involving Maceroni and spaghetti (from South ). Among the meat dishes, the popular ones include Porchette and abbachio (suckling lamb) another favourite is saltimbocca a veal and ham Escalope seasoned with sage and santeed in butter and then braised in wine .”Filetti di baccale (thin strips of salt cod, dipped in butter and fried in olive oil).

Pajata de Vitello (real offals with Pecorina cheese and rigatoni.) Coda alla Vaccinora (braised ox tails) Pemodori Cenriso (striffed tomatoes ) and cipolline in agrodeolee are all Roman favourites .The neighbouring districts of Umbria and the Marches are also decidedly influenced by Latin (Rome) . Perogia the capital of Umbria the region north of Rome is known for its chocolates, the best in Italy as well as for Porchetta Perugina ahighly spiced version of the suckling Pig.Umbria is also famous for its crop of good quality vegetables including celery and Mushrooms .More exotic are its magnificient block truffles richer in taste than its French counter part. Another source of food is the fresh water lakes of Trasimen and Piediluco where trount , Perch grey mullet and cels.

FLORENCE & TUSCANY

Tuscany is considered the heart land of the nation , the place where the language is the Purest , the traditions strongest and the culture liveliest . It is also the region where he food is thought to be least corrupted by outside influence Great attention is paid to raw ingredients of the highest quality cooked with a minimum of seasoning and sauces .The heart of this heart land is Florence .To many a foreigners , especially to those who know French cooking , the term a la Florentine is famous and would mean the use of spinach in the dish. This is not totally true. To a true Italian a la Florentine would mean the way a la Florentine cooks . One of the more famous dishes is trippa a la Florentine tripe stewed in chicken stock with herbs and vegetables and served with grated Parmesan cheese. Another is arista a la Florentina (roast saddle of Pork seasoned with garlic , cloves and rosemary). Pullo a la diavola (tender quarter of chicken basted with a spicy butter sauced and broiled )and tortino careiofi a speciality of Florence an omlette like Preparation involving artichoke hearts.

VENICE AND THE NORTH EAST

Venicis menu like the city itself arises from the sea. Two of the most classic dishes are scampi and Risi e bisi (rice and peas). Scamppi are served in a variety of fashions in a Brodetto (Chowder) rolled in slices of ham or Plain boiled with an oil (vinegar dressings scampi can be baked , fried or grilled . Among the other fish dishes of Venice are stogie in saor (sole with herb sauce) Sardoni a scotadeo (Fresh Sardines , roasted and basted with lemon juices and bisato in tecia ( with tomatoes and herb).These names may even sound to Italians for they are in a Jenetian dialect . Although fish dominates on the coast , a short distance inland , the sea food is built into rice dishes as in risotto con scampi . A Phenomenon among the rice dishes is rise con la va (literally meaning rice with grapes).

Ravigo and Padua are another two towns in the region with culinary contributions . All sorts of Coffee originated from there. Cappucino takes its name from the colour of the roses of the Cappucino monks of Padua. Paduans also like Caffe a la Borgia , Coffee laced with apricot brandy and cinnamon.

NAPLES & THE DEEP SOUTH

Perhaps the most famous example of Neapolitan style cooking is the Pizza. The style is also Exemplified in the regions macaroni and Sphagetti . In expensive hearty and highly varied the cooking of Naples represents the entire south . Naples is the Culinary capital of the south . The South of Italy is not a land of great wines, one Exception is the Lachrima Christi Produced from grapes grown on the slopes of vesuvius.

The Compania region (in which lies Naples ) is superior to the remaining Parts. Because of its fertile volcanic soil, agricultural Produce is abundant and Voluminous with its large coastline, the south depends on the sea for much of its Produce .Each sardines , tubular Pasta, there is plenty of home made Pasta as well. The basic refinement for Pasta is the sauce . There is Sphagetti and Macaroni con le vongole(clam sauce) ,other Neapolitan Faromites include al Sugo (meat sauce ) or al Pomodoro (tomato sauce) However , the most favoured is Pommorda in Coppa that is Pasta topped with fresh tomatoes , onions , bacon and garlic browned with olive oil. From Capsi comes Spaghetti ai totani ( use of squid in the sauce).

ITALIAN FOOD REGION BY REGION

PIEDMONT - The name means at the foot of the mountain , which it is , bordering on both France and Switzerland .Mainly mushrooms and truffle are grown in this area.

LOMBARDY – The mention of Milan , the Capital of the Province , Produces immediate thoughts of the wonderful risotto named after the city and also the Milanese soufflé flavoured strongly with lemon veal dishes including vitello tonnato and ossobuco are responsible specialities of the region.

TRENTINO – ALTO ASIGE – This is an area of mountains , rich green valleys and lakes where fish are Plentiful .There is a strong German influence , Particularly when it comes to the wines . There are also several German style liqueurs produced such as Aquavit , Kummel and Slivovitz.

VENETO – Polenta is served with almost everything .

LIGURIA - The Genoese are Excellent Cooks , and all along the Italian Riveria can be found excellent trattorias which produce amazing fish dishes flavoured with Olive oil. Pesto sauce comes from this area.

EMILIA – ROMAGNA – Tortellini and lasagne are among the many Pasta dishes which feature widely , as do Saltimbocca and other veal dishes. Parma is famous for its ham , Prosciatto di Parma.

TUSCANY – BEANS ARE FAMOUS , T boned steak bistecca alla fiorentia.

UMBRIA / MARCHES – PORK and fresh ingredients are important ,spit roasting and grilling are Popular , Excellent local olive oil is used for cooking.

LAZIO – Lamb veal ‘Saltimbocca ‘ and offal all with generous amounts of herbs and seasonings.

ABRUZZI AND MOLISE – Lamb , Cheese , ham, herbs.

CAMPANIA – Naples is the home of Pasta dishes and tomato sauce .Pizza is said to have been created in Naples . Pizzaiola steak mozzarella comes from this region.

PUGLIA (Apulia) – Good fruits, olives vegetables and herbs and sea food . Puglians are said to be champion Pasta eaters.

BASILICATA – Lamb is flavoured with the herbs and grasses . Chitti Pepper are grown, Local breads are baked in huge waves.

CALABRIA – Orange and lemon , Olive trees , Egg Plant . Many desserts and cakes are flavoured with aniseed , honey almonds and the figs.

SICILY – Fish and Vegetables , Citrus fruits , dry , marsala wive . Game Cassala and other ice creams are Excellent and world famous.

SARDINIA – Suckling Pig or sady lamb , offals , Rabbit , sea bass ,lobsters tuna, mullet , cels, and mussels are in good supply.

Local herb myrtle(mirto) is added to anything from chicken to local liqueue the sweet dishes are numerous.

· Sugarcrafting is a way of decorating and designing a cake that uses techniques that may use fondant and other decorating and even sculpting techniques to use. Best example I could give off the top of my head is by thinking of like Ace of Cakes on FoodNetwork and what they do in their cake making.

Crafting with sugar doughs like gumpaste, rolled fondant, marzipan, modeling chocolate, and Pastillage