BC: THE END!!
1: Italy’s distinct shape (the boot) makes it one of the most recognizable countries in the world. Being a peninsula, the majority of the country is surrounded by the crystal blue Mediterranean Sea leading to nearly 8000 km (nearly 5000 miles) of stunning white sand beaches. | The Northern part of Italy has hot summers and cold winter, although the temperature rarely drops below freezing during the daytime. The South enjoys mild winters and long, dry, hot Summers. Mountain areas such as the Alps and the Apennines have long, cold winters long and short, cool summers.
2: Main Agricultural Products - Grapes - Vegetables - Potatoes - Wheat
3: - strong roman influences -main language is italian. | A | - catholic churches Population: 60,483,521
4: The history of Italy can be characterized as two periods of unity separated by a millennia and a half of division. In the sixth to third centuries BCE the Italian city of Rome conquered Peninsular Italy; over the next few centuries this empire spread to dominate the Mediterranean and Western Europe | d
5: Some native customs and beliefs in Italian Families : When you’re introduced to an Italian, you should say ‘good day’ and shake hands . ‘Hello is used among close friends and young people, but it isn’t considered polite when addressing strangers.
6: HOLIDAY CELEBRATIONS!!!!!!!!!!!!!!!! | the holiday celebrations include: Pantotette Bread. Ossa De Morti and differnt types of pasta.
7: the 5 native foods include: Pancetta Packed Pesto Polento Polerma Nomad
9: Spaghetti: 3/4 pound lean ground beef 1 (16 ounce) jar spaghetti sauce 1 pound spaghetti 1 cup shredded mild Cheddar cheese 1.Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer. 2.Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain. 3.Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly | fettuccine F18 ounces fresh fettuccine 2 1/2 cups heavy cream 1/2 cup fresh lemon juice 12 tablespoons unsalted butter 2 cups grated Parmesan 2 teaspoons grated lemon zest Pinch freshly grated nutmeg Salt and freshly ground white pepper Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
10: pizza :1 package active dry yeast (about 2 teaspoons) 1 cup warm water 1 teaspoon sugar 2 tablespoons olive oil 2 1/2 cups all-purpose flour pinch salt Topping: 1 can (8 ounces) tomato sauce browned ground beef or Italian sausage, broken up 1 can sliced mushrooms, drained thinly sliced green pepper and onions, optional 1/2 cup grated Parmesan cheese 1 to 2 cups shredded Mozzarella cheese Add yeast to the water and stir until dissolved. Add sugar, oil, flour, and salt. Set mixing bowl filled with dough in warm water for 5 minutes to rise. Pat dough out on a well-greased pizza pan or cookie sheet. Layer toppings on dough in order listed. Bake at 400 for 15 to 20 minutes | egg noodles : 2 1/2 cups all-purpose flour 1 pinch salt 2 eggs, beaten 1/2 cup milk 1 tablespoon butter 1.In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. 2.On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. 3.Allow to air dry before cooking. 4.To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
11: Sweet Basil- adds a sweet taste to the food Nutmeg-adds more flavor Bay Leaves- makes the food taste more "soapy" Borage-used in salads for a pepper Saffron- used for sweetness and a little more spice