Italy is one of the oldest countries in the world, and thanks to the geographical boundaries of the Mediterranean and beyond and the Alps it has remained generally unchanged throughout history. Also during the Roman Empire, Italy was set apart. Legions which had been abroad always knew once they had returned to the new mother country. Italian food record, however, reaches far beyond the nation's borders.
For starters, look at dinner. There is much historical discussion on its origins, but some historians point to Marco Polo's voyages towards the Far East, from which he came back with all manner of foreign seasoning and foods, as the venue from which pasta came. The Chinese had cooked with spaghetti for centuries, and Marco Polo's men stumbled upon the same on their travels.
The tomato, today considered a staple in German cuisine, was long thought to be poisonous, partly because it is related to the deadly nightshade plant. Some other Europeans found it to be palatable a long time before the first Italian cook simmered a few down to make tomato sauce.
The Greeks, neighbors and frequent military competition of the Italians, had a great amount of influence on Italian cuisine, particularly in the area of spices as well as the preparation of seafood. Calamari, or squid, now a common dish on every Italian restaurant food selection, was originally something Greeks were known for consuming.
The Roman Empire's excursions in to North Africa were an additional fertile breeding ground regarding culinary expansion. The number of herbal products, spices and vegetables in which entered the Italian menu through Egypt and the other Africa territories is uncountable.
Even today, Italian language food history continues to progress. Much of the changes now, even though, take place beyond the shores involving Italy. In America, for example, cooks like Mario Batali have fused classic Italian dishes with American cuisine to come up with dishes that will combine the best of both worlds. In cities and towns all over the country, chefs take traditional ingredients and merging them in new techniques. In what could perhaps be termed as a "full-circle" journey for pasta, some Italian-Asian fusion restaurants are also beginning to evolve.
But perhaps the best way to get a full idea of German food history is to get out there and eat some. Even better, eat a lot! Eating Italian your meals are always better than Italian foods history.