AWS Careers 2020

Welcome to AWS, Milan

Issue link: https://emea-resources.awscloud.com/i/1262396

Contents of this Issue

Navigation

Page 5 of 14

Food & drink Italian cuisine is widely known for influencing the cuisine of other countries, rather than for being influenced. Moorish flavours are evident in some Sicilian dishes, however, and areas that border Austria and former Yugoslavian countries also have some common foods with neighbouring areas. Other than that, geographic, climatic, and social factors are the strongest influences on the food. Pizza and pasta are known almost worldwide, and the Italian style of cooking has helped shape national cuisines throughout the Americas and in much of Europe. Standard Italian methods of cooking and ingredients vary by region and season. Staples include wheat-based noodles (pasta), rice, and yeasted wheat bread. Rice dishes are more common in Northern Italy, where risotto, rice simmered with broth and flavoured with herbs, cheese, and sometimes meat, vegetables, or cream, are regularly consumed. Wheat-based pastas are served throughout the country, though the shapes of the noodles and the methods of dressing them vary widely from region to region, and even from city to city. Pasta dumplings such as ravioli, agnelotti, gnocchi, and tortellini are filled with seasoned mixtures of cheese, potato, or meat. Cornmeal polenta is another staple in many regions. Fish is an everyday meal along Italy's substantial coastline, and beef, veal, lamb, pork, and chicken are also common foods. Other meats such as rabbit, duck, and other types of game are popular in certain areas. Cured pork, such as prosciutto, Italian uncooked ham, pancetta, and bacon are regularly used in many foods.

Articles in this issue

view archives of AWS Careers 2020 - Welcome to AWS, Milan