Question

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.

Significant changes occurred with the discovery of the New World and the introduction of 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 one of the most popular in the world, with influences abroad.

Italian cuisine is characterized by its 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.

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.

Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BCE. Food and culture was very important at that time as we can see from the cookbook (Apicius) which dates back to first century BC.Through the centuries, neighbouring regions, conquerors, high-profile chefs, political upheaval and the discovery of the New World have influenced its development. Italian food started to form after the fall of the Roman Empire, when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation. The country was split. For example, the North of Italy (Milan) is known for its risottos, the central/middle of the country (Bologna) is known for its tortellini and the South (Naples) is famous for its pizzas.

Meal stage	Composition
Aperitivo	apéritif usually enjoyed as an appetizer before a large meal, may be: Campari, Cinzano, Lucano, Prosecco, Aperol, Spritz, Vermouth.
Antipasto	literally "before (the) meal", hot or cold appetizers.
Primo	"first course", usually consists of a hot dish like pasta, risotto, gnocchi, or soup.
Secondo	"second course", the main dish, usually fish or meat. Traditionally veal, pork and chicken are most commonly used, at least in the North, though beef has become more popular since World War II and wild game is found, particularly in Tuscany. Fish is very popular too, especially in the south.
Contorno	"side dish", may be a salad or cooked vegetables. A traditional menu features salad along with the main course.
Formaggio e frutta	"cheese and fruits", the first dessert. Local cheeses may be part of the antipasto or contorno as well.
Dolce	"sweet", such as cakes (like Tiramisu) and cookies.
Caffè	coffee.
Digestivo	"digestives", liquors/liqueurs (grappa, amaro, limoncello, sambuca, nocino, sometimes referred to as ammazzacaffè, "coffee killer").

Establishment	Description
Agriturismo	Working farms that offer accommodations and meals. Sometimes meals are served to guests only. According to Italian law, they can only serve local-made products (except drinks). Marked by a green and gold sign with a knife and fork.
Bar/Caffè	Locations which serve coffee, soft drinks, juice and alcohol. Hours are generally from 6am to 10pm. Foods may include croissants and other sweet breads (often called 'brioche' in Northern Italy), panini, tramezzini (sandwiches) and spuntini (snacks such as olives, potato crisps and small pieces of frittata).
Birreria	A bar that offers beer; found in central and northern regions of Italy.
Bruschetteria	Specialises in bruschetta, though other dishes may also be offered.
Frasca/Locanda	Friulian wine producers that open for the evening and may offer food along with their wines.
Gelateria	An Italian ice cream shop/bar that sells gelato. A shop where the customer can get his or her gelato to go, or sit down and eat it in a cup or a cone. Bigger ice desserts, coffee, or liquors may also be ordered.
Osteria	Focused on simple food of the region, often having no written menu. Many are open only at night but some open for lunch. The name has become fashionable for upscale restaurants with a rustic regional style.
Paninoteca/Panineria	Sandwich shop open during the day.
Pizzeria	Specializing in pizza, often with wood-fired ovens.
Polenteria	Serving polenta; uncommon, and found only in northern regions.
Ristorante	Often offers upscale cuisine and printed menus.
Rosticceria	Fast food restaurant, offering local dishes like cotoletta alla milanese, roasted meat (usually pork or chicken), supplì and arancini even as take-away.
Spaghetteria	Originating in Naples, offering pasta dishes and other main courses.
Tavola Calda	Literally "hot table", offers pre-made regional dishes. Most open at 11am and close late.
Trattoria	A dining establishment, often family run, with inexpensive prices and an informal atmosphere.

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Wikipedia