A central location, numerous influences from around the ancient world and a flair for spices all contributed to what we now know as authentic Italian food cuisine. The traditional dishes of pasta, cheeses, fish and many different sauces have been modified through the years to produce a distinct and signature taste known as classic Italian food. The delectable dishes and cuisine that typify Italian food are a true mixture of Greek, Persian and even Asian culture.

As with most ancient cultures the civilizations that sprang up in the region now known as Italy relied on conquests and trade for survival and growth. The most famous of Italian cultures is of course the Roman Empire which was one of the most successful of the ancient city-states. Around the 4^th century B.C. a Greek Sicilian named Archestratus compiled the first written record of food in Italy that featured potatoes, tomatoes, bell peppers and maize for a number of recipes being used at the time. The Romans were savvy enough to know where the best food came from and consequently imported bread from Greece, pecorini and cheese from Sicily and used their own land to rear goats for butchering and to grow artichokes and leeks.

By the 1^st century A.D. a book was published called ‘De re coquinaria’ that featured over 470 recipes using the foods that had been cultivated by the Romans since their beginning. The 9^th century A.D. saw an invasion from Arab tribes in North Africa that introduced spinach, almonds and rice to the Roman diet. By the 12^th century A.D. a mixture of flour and water produced a food known as ‘atriya’ or ‘trii’ which is the earliest known form of pasta. While it is debatable where the idea for pasta originated, some say Marco Polo brought back the idea from his travels through Asia while others suggest the Persian and Arab invasions tipped the Romans off about the long strings of flour, the starchy food quickly became the most signature dish of Italian food.

Because of Italy’s geographic location the area was in constant contact and trade with cultures throughout the Mediterranean as well as indo-European tribes from the north including present day Germany and France. This central location allowed Italy to act as a way-station for exotic spices from the Far East and more hearty foods from the north. Being able to experiment with the various foods coming through their markets made Italy a capital of dining and drinking. In time wine, fresh vegetables, pork and poultry were added to the mix.

In time Italy became a more defined nation than just Rome and different flavors and cooking styles began to emerge in more important cities including Venice, Florence, the Vatican and Naples. Two important recipe books were published within 200 years of each other, the first being ‘Liber de coquina’ written in Naples in the 13^th century and the other penned by Maestro Martino during the 15^th century called ‘Libro de arte Coquinaria’. Each detailed the various foods and techniques being used to produce traditional Italian food recipes. 

However, it wasn’t until the dawn of the 18^th century that Italy would truly free itself from regional powers including France, Spain and Austria and established a cuisine that was genuine and distinguishable from other cultures. The regions of Italy would continue to develop their own particular recipes and cooking styles but by the early 19^th century the cuisine we know today to be traditional Italian food was becoming more popular and known the world over for its hearty and flavorful dishes.