A Glimpse Into Everyday Italian Food
Smith Anderson 
Think Italian food and the first thing that comes to your mind will be spaghetti or pasta (once again the equivalent of spaghetti). The fact is that no one in Italy thrives on spaghetti alone. The Italian cuisine is amongst the most diverse and colorful cuisines of the world and there are more dishes than you can ever imagine. Not to forget the wide range of Italian gourmet sauces to go along with the dishes. Pasta alone comes in a multitude of shapes, forms and sizes. Each one of these types are unique to specific regions of Italy. The most important differentiating fact in an Italian diet and an American one is the use of fresh ingredients that are cooked on the spot. Most Italian food constitutes of freshly cooked vegetables, fruits and Olive oil is a prime ingredient. Maybe this is one of the reasons why middle aged Italians have a much better heart health as compared to middle aged Americans.
A wholesome Meal
Eating patterns in rural Italy have changed and evolved over the years. There was a time when there were only three normal sized meals in a day. However, an Italian meal today is as wholesome as it can get. The portions have become larger and there is more variety in the dishes.
The Primo: This is the first course and contains a bowl of soup or pasta or risotto. It is not intended to be a full meal and hence the serving size does not exceed a cup.
The Secondo: Usually a secondo is a egg, meat or vegetable based main course with a side dish that can be chosen along with it. The portions are small and include equal portions of both the side dish as well as the secondo. Lunch usually closes with fresh fruit.
The dishes tend to be more elaborate on festive occasions or holidays.
http://www.naninas.com/italian-food.htm
Article submitted Friday, October 10, 2008
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