Italian cuisine is one of world's major cuisines. It is characterized by the variety of products used as well as a great regional diversity. It is mainly based on the Mediterranean diet made of fresh produce, but also elements not part such as cheese or cold cuts (Italian food Avon OH). As the Italiano one gathers all the regional cuisines from the Italiano peninsula and two islands, kitchens that were influenced differently borrowing from cultures as diverse as the Lombard cuisines (rice, butter), Alpine (polenta cream, cheese) and even Austria (dried beef bresaola, strudel, beer, cinnamon) or Berber (couscous in Sicily).
A dish should be done properly, seriously, respecting the traditions. Grated Parmesan cheese, salt, pepper, lemon, olive oil are not permitted on any dish. By cons, we drink wine more easily after taste: white or red, with a dish of meat or fish. The primo at least once a day is a burning obligation to which subject all Italianos. This is the main dish, in which one draws the bulk of its forces. Each region has its own specialties, but highlight compared to other countries, has many typical dishes common differently.
As if to show that we are above all Italiano but that is a member of a specific region. Risotto recipes, pizza, pasta typical in region but prepared with ingredients and often very different methods. Italy is a country of great diversity. Its long Mediterranean coastline is home to a landscape of fertile plains, forested mountains and barren rocks. Since the southern tip to pre-Alpine regions North, the climate varies considerably and with it the local cultures: rice, corn, ham, are the northern products, while olive style corn, tomatoes are abundant in southern part of dropoff window.
The Cafe Florian, well known Goldoni, Gozzi of brothers and even greedy Casanova, is a necessary step to enjoy a chocolate and cookies as "bussolai Buranei" that the Venetians are so fond, especially during Carnival where the party and passions whet appetites. Emilia Romagna has a considerable heritage that has deep historical roots and is distributed harmoniously throughout the territory.
Italiano cuisine is a sunny kitchen, fragrant, a mixture of aromas and flavors that appeals to most discerning palates, whatever the latitude. This is a very refined cuisine and varied largely due to its regional influences from the original polenta in northern Italy, pizza in Naples until couscous Trapani in Sicily.
Like all countries of Mediterranean, Italiano cuisine is heir to ancient Roman cuisine (eg, taste for salt fish antipasti with anchovies, bottarga, sardella Calabria; the collatura di alici is the direct heir of Roman garum ) but also of Arabic cuisine, which brought pasta, eggplant, confectionery. Products originating in America (tomato, pepper, chili, potato) have revolutionized Italiano.
Pizza, another symbolic dish of Italiano cuisine in its present form with tomato) only existed since 1700. Before the Neapolitan pizza, the pizza was a sweet or savory cake, whose name is known since 997. In 16th century, Bartolomeo Scappi cook gives a recipe.
In culinary tradition of Venice, the "Serenissima" and the variety of products that make it up, reads the story of merchants, who came or went there to trade in Northern Europe up Far East. Among the signature dishes, there is the "polenta e oseleti" (polenta and birds) and rustic dishes such as "risi e bisi" (rice and peas) or "pasta e fagioli" (pasta with beans).
A dish should be done properly, seriously, respecting the traditions. Grated Parmesan cheese, salt, pepper, lemon, olive oil are not permitted on any dish. By cons, we drink wine more easily after taste: white or red, with a dish of meat or fish. The primo at least once a day is a burning obligation to which subject all Italianos. This is the main dish, in which one draws the bulk of its forces. Each region has its own specialties, but highlight compared to other countries, has many typical dishes common differently.
As if to show that we are above all Italiano but that is a member of a specific region. Risotto recipes, pizza, pasta typical in region but prepared with ingredients and often very different methods. Italy is a country of great diversity. Its long Mediterranean coastline is home to a landscape of fertile plains, forested mountains and barren rocks. Since the southern tip to pre-Alpine regions North, the climate varies considerably and with it the local cultures: rice, corn, ham, are the northern products, while olive style corn, tomatoes are abundant in southern part of dropoff window.
The Cafe Florian, well known Goldoni, Gozzi of brothers and even greedy Casanova, is a necessary step to enjoy a chocolate and cookies as "bussolai Buranei" that the Venetians are so fond, especially during Carnival where the party and passions whet appetites. Emilia Romagna has a considerable heritage that has deep historical roots and is distributed harmoniously throughout the territory.
Italiano cuisine is a sunny kitchen, fragrant, a mixture of aromas and flavors that appeals to most discerning palates, whatever the latitude. This is a very refined cuisine and varied largely due to its regional influences from the original polenta in northern Italy, pizza in Naples until couscous Trapani in Sicily.
Like all countries of Mediterranean, Italiano cuisine is heir to ancient Roman cuisine (eg, taste for salt fish antipasti with anchovies, bottarga, sardella Calabria; the collatura di alici is the direct heir of Roman garum ) but also of Arabic cuisine, which brought pasta, eggplant, confectionery. Products originating in America (tomato, pepper, chili, potato) have revolutionized Italiano.
Pizza, another symbolic dish of Italiano cuisine in its present form with tomato) only existed since 1700. Before the Neapolitan pizza, the pizza was a sweet or savory cake, whose name is known since 997. In 16th century, Bartolomeo Scappi cook gives a recipe.
In culinary tradition of Venice, the "Serenissima" and the variety of products that make it up, reads the story of merchants, who came or went there to trade in Northern Europe up Far East. Among the signature dishes, there is the "polenta e oseleti" (polenta and birds) and rustic dishes such as "risi e bisi" (rice and peas) or "pasta e fagioli" (pasta with beans).
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