Practicum Report
This practicum report was made possible by guidance, supervision, cooperation, and participation of the persons who have given their time and effort and solicit advice to this report. To our Dear Lord, who always guide us in our entire endeavors We are heartily thankful to our very energetic and loving adviser, Ms. Florenitte C. De Guzman Dean of School of Hospitality and Tourism Management, whose encouragement, guidance and support from initial to the final level enabled us to develop and understand the subject.
To the unconditional love of our families who are always there to support us in all aspects of our lives and give words of wisdom to inspire us in doing our best. Lastly, we offer our regards and blessing to all those who supported us in any respect during the completion of this project. Introduction Italian cuisine or cucina italiana in Italian, has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish.
Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.
Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. It’s no secret that Italy is blessed with one of the world’s best cuisines. It’s a country full of recipes, and while in Britain we mostly think of eating pasta or pizza when we head to an Italian restaurant, there’s so much more to it than that. Risotto, gnocchi, polenta, and a range of sea food dishes are just a small proportion of what Italian cuisine can offer, whilst there are a massive variety of regional specialties.
Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine. Go into any family members restaurant with Italian cuisine in mind and you will be probably to order chicken parmesan, pasta alfredo, spaghetti and meatballs, or perhaps a pizza. It’s easy to think of pasta, marinara sauce, a crust of Italian bread including a glass of wine stands out as the beginning and end of Italian cuisine, especially if you grew up inside U. S.
There’s a lot more than red sauce and starch on the agenda for most Italian regional cuisines, and with all regions and cultures inside the trunk in the sea, Italian regional cuisine that has the beach significantly as your average New York City block. There are tourist country of Tuscany, on the northwest coast of Italy. Tuscany is prized for its effortless but delicious dishes, seasoned sparingly with basil, parsley and thyme. Tuscan bread plus a modest olive oil is often a big part with the seafood dishes in Tuscany. Abruzzo, a smaller known treasure in the middle on the eastern part from the boot mixes chili, practically all their dishes.
Like several other regions of Italy, is really a mixture of mountain dishes and seafood. Pasta is usually the very first course, and not part in the stew or primary dish. Most with the experiments inside the Abruzzo region are skilled at hand rolling their unique stuffed pastas, crepes and are used in meat dishes, rolled in sauces, or put in soups. Polenta has enjoyed a rich sausage along with a rich, meaty sauces. Sardinia, an island off the west coast of Italy is a tradition rich in fish, and beautiful mountain scenery inland.
This is as well as a rich cultural heritage not merely Italians, but also Arabs, French, Greeks and Spaniards have created the island house to a distinct culture dishes of seafood and meat spiced with fennel and saffron . Cookware and rich, hearty pastas make up a big component of local cuisine in Sardinia, and cheese from sheep’s milk. Emilia-Romagna nation of Italy may have to try local delicacies. It’s usually known as the shopping cart in Italy. Located in northern Italy, Emilia-Romagna, house to several on the most famous dishes in Italy as Parma ham, Mortadella, Parmigiano Reggiano and balsamic vinegar.
Chefs Emilia Romagna is a demonstration of social trends and many spices. Much like the American concept of Chinese food, the American concept of Italian foods is just the tip in the iceberg. Italian regional cuisine is marked on the locations in North Africa as well as other Mediterranean countries, in addition to many local landscape, from mountains to oceans. Shepherds, merchants, farmers and fishermen, all contribute to one of several cultures, cuisines in the world. The following time you might be inside the mood for Italian food, try a thing several from the usual spaghetti and meatballs, perhaps a saffron seafood stew or a polenta.
You can be certain that I don’t think that the words “Italian cuisine” the same. History Ced and Ces Ramirez, owners of Plato Platina at Unit E, Blue Wave Complex, Diosdado Macapagal Cor. Edsa Ext. , Pasay City , want to give their patrons a place where they can regularly unwind after work while sipping on a glass of their house white or red or perhaps a cup of their Illy coffee. They created the cosy ambiance of Plato Platina with your comfort in mind, by mixing the classy feel of their Blue Wave wine bar with the spacious expanse of their newly opened location ‘by the bay. ‘
