what do italy people eat for breakfast?
Corriere della Sera l'Unità Il Foglio la Repubblica Il Messaggero La Domenica del Corriere La Stampa Avanti! La Gazzetta dello Sport Liberazione
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 In Italy , plum cake is known by the English name , baked in an oven using dried fruit and often yoghurt . 

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 Italian Food begins with a chapter on " The Italian store cupboard " , giving British cooks , who at that time were generally unacquainted with most of Italy 's cuisine and methods , an insight into Italian herbs , spices , tinned , bottled or dried staples including anchovies , tuna , funghi , prosciutto , and chickpeas , and Italian essentials such as garlic and olive oil , both seldom seen in Britain in the early 1950s . The rest of the book follows the basic pattern of the earlier works , with chapters on soups , fish , meat , vegetables and sweets , with the addition of extra subjects relevant to Italian food , pasta asciuta , ravioli and gnocchi , rice , and Italian wine . In a description of the 2009 edition , the publisher wrote : 

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 Italian cuisine is the most popular Mediterranean cuisine in England . In its current form , with plenty of pizza and pasta , inspired by Elizabeth David , its rise began after 1945 . There were some Italian restaurants before World War II , but they mostly served a generalised haute cuisine . Soon after the war , Italian coffee bars appeared , the first places to trade on their Italianness ; they soon started to sell simple and cheap Italian food such as minestrone soup , spaghetti bolognese and pizza . From the early 1960s , the slightly more elegant trattoria restaurants offered " Italian specialities " such as lasagne verde al forno ( baked lasagne , coloured with spinach ) . 

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 Risotto is a dish made using Italian short @-@ grain rice , which is both highly absorbent and resistant to turning into a pudding when cooked with stock and flavoured with onions and garlic , cooked in butter . Anna Gosetti della Salda 's book of Italian regional cookery lists 37 risotto recipes , 18 of them from the Veneto . Variations among Veneto risottos include additions of fish and white wine ; chicken ; eel ; mushrooms and grated Parmesan cheese ; quails ; small pieces of beef ; courgettes ( zucchini ) ; clams ; Ragù ; beans ; mussels ; prawns ; cuttlefish ; and asparagus . 

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 The remaining chapters of the book follow the pattern of Mediterranean Food : soups ; fish ; eggs ; luncheon , supper and family dishes ; meat ; poultry ; game ; vegetables ; salads ; sweets ; sauces ; and preserves . 
