Italian Cuisine: Characteristics and Effects Ayşe Nevin SERT Selçuk University, Konya, Turkey.
[email protected] Abstract It is suggested that today's kitchens seem to interact with each other in the historical process. Italian cuisine is one of the most well-known cuisines of Europe and interacts with a wide variety of cuisines. The effect of the outstanding Italian cuisine with regional diversity can be seen in many Journal of Business kitchens. In this study the historical development of the Management and Italian cuisine is discussed. Regional richness of Italian Economic Research cuisine and the reasons for this wealth is examined. Also Vol.1, Issue.1, 2017 the products that the Italian cuisine introduced to the world pp.49y 57 are stated. Keywords: Italian Cuisine, Pizza, Pasta, Coffee. Doi: 10.29226/jobmer.2017.4 Suggested Citation: Sert, A. N., (2017) Italian Cuisine: Characteristics and Effects, Journal of Business Management and Economic Research, Vo.1, Issue.1, pp.49-57 Sert A. N., 2017, Vol.1, Issue.1, pp.49-57 Introduction The roots of the Italian cuisine, that is one of the oldest cuisines in Europe, are based on the heritage of ancient cultures. The Italian cuisine was influenced by the civilizations that invaded Italy. The influence of Ancient Greece and Etruscans is still felt today (Volpi, 2003). The Etruscans' farming methods, the Romans, Phoenicians, the Goths, the Normanians, the French, the Spaniards, the Arabs and the Austrians, who had invaded the country, influenced this cuisine (Sarıışık, 2014). Nowadays, considering how much pizza and pasta are loved and widely used, it is seen that Italian cuisine also influences other cuisine as well.