ITALIAN PENNE EL ARABATTIA

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I have selected Italian cuisine and a recipe for Penne All’Arrabbiata. This recipe was from Antonietta Terrigno’s Classic Italian Cooking Book which was published in 2010 by Fifth Printing. I chose to study Italian cuisine because I was surrounded by Italian culture growing up because my hometown of Sault Ste. Marie has a very large Italian population. According to the 2016 census, 4.6% of Canadians (approx. 1.5 million) claimed full or partial Italian heritage. I believe anyone who is of Italian descent would be interested in this recipe. This recipe is representative of Italian cuisine because it uses many of the ingredients that are traditionally used in Italian cooking. Ingredients like tomatoes, garlic and parmesan are often seen in Italian recipes because of their historical roots in Italian agriculture.

 

 This exhibit was created by Laura Palmer (Year 3, Bachelor of Arts and Science). 

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