Italian cuisine as a national cuisine known today has evolved from centuries of social and political change. Its roots
can be traced back to 4th century BCE and into the Middle Ages which brought Arab and Norman influence to certain regions
along with introduction of notable chefs such as Maestro Martino who cooked an elegant refined Italian cuisine. The cuisine
significantly changed with discovery of the New World helped shape much of what is known as Italian cuisine today with introduction
of items as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but were not introduced in scale
until the 18th century.
Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional.
Many dishes that were once regional, however, have proliferated in different variations across the country in the present day.
Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many
variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso
has become highly important to the cultural cuisine of Italy.
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