The kitchen is an important part of lifestyle of Italianos, reflecting mainly rural culture, but even more family, kindergarten. The Italianos have an intimate vision, practical, reassuring the kitchen. The focus is less shot on the complexity and virtuosity of a high star cuisine, as quality and "rightness" in everyday life (Italian food Avon OH).
The Bel Paese is a country of diverse wines and cheeses, with many traditional products of exceptional quality (white truffle of Piedmont, Parmigiano Reggiano, Grana Padano, Parma ham and San Daniele, rice Vercelli, grappa .. .) . Dropoff window Not to mention the olio d'oliva (olive oil, spread throughout the boot of Liguria to Sicily), which is the basis of Italiano cuisine; Italianos are among the three largest consumers of olive oil in world with the Greeks and the Libyans.
The Eternal City has always been a mixture of food from other places since the Roman legions began collecting recipes and ingredients, in some cases, the cooks of most remote regions of Empire. As the nation's capital, Rome took its culinary inspiration from all regions of north and south, with a preference for areas close to Lazio. In addition to fish in lagoon, the "mantecato baccala" culinary preparations of cod and appreciate the "frit moeche" kinds of small crabs caught twice a year during their molt. Ritual as the Venetian gastronomic culture: andar per bacari or andar per cicheti meaning aperitif in old taverns (bacari) where the Venetians in a friendly atmosphere, nibble cicchetti kind of local tapas fish served on bread or polenta slices.
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.
Dried pasta family vermicelli come from Palestine, between the 3rd and 4th century. They are made in Arab world since at least the 9th century under the name. There are recipes in Baghdad cookbooks from the 10th century and in cookbooks of al-Andalus in 13th century. Sicily in 12th century, the Arab geographer Idrisi indicates an important trading pasta Trabia (east of Palermo).
Italiano wines and cheeses are essential either to use for preparing dishes or consumption. This is going to Chianti and Valpolicella parmesan pecorino. The Piedmont cuisine" has built much of its reputation for the quality of local products, which it is liable to multifaceted geography of region and its plains, its lakes, its hills, mountains.
And accompanied by meat from the local farming by only extra virgin olive oil, with a tasty bread and wine for true connoisseurs. The rich dishes does not miss, like those in which we find the white truffle which Tuscany is full, or those that have their origins in finest tradition and in which oysters are used, lobsters and fish, which is always very fresh on the coast. In Tuscany, the kitchen still nevertheless represents a popular culture that makes a gourmet Tuscan, always eager to join taste of food and drink that of well-being at the table.
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).
The Bel Paese is a country of diverse wines and cheeses, with many traditional products of exceptional quality (white truffle of Piedmont, Parmigiano Reggiano, Grana Padano, Parma ham and San Daniele, rice Vercelli, grappa .. .) . Dropoff window Not to mention the olio d'oliva (olive oil, spread throughout the boot of Liguria to Sicily), which is the basis of Italiano cuisine; Italianos are among the three largest consumers of olive oil in world with the Greeks and the Libyans.
The Eternal City has always been a mixture of food from other places since the Roman legions began collecting recipes and ingredients, in some cases, the cooks of most remote regions of Empire. As the nation's capital, Rome took its culinary inspiration from all regions of north and south, with a preference for areas close to Lazio. In addition to fish in lagoon, the "mantecato baccala" culinary preparations of cod and appreciate the "frit moeche" kinds of small crabs caught twice a year during their molt. Ritual as the Venetian gastronomic culture: andar per bacari or andar per cicheti meaning aperitif in old taverns (bacari) where the Venetians in a friendly atmosphere, nibble cicchetti kind of local tapas fish served on bread or polenta slices.
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.
Dried pasta family vermicelli come from Palestine, between the 3rd and 4th century. They are made in Arab world since at least the 9th century under the name. There are recipes in Baghdad cookbooks from the 10th century and in cookbooks of al-Andalus in 13th century. Sicily in 12th century, the Arab geographer Idrisi indicates an important trading pasta Trabia (east of Palermo).
Italiano wines and cheeses are essential either to use for preparing dishes or consumption. This is going to Chianti and Valpolicella parmesan pecorino. The Piedmont cuisine" has built much of its reputation for the quality of local products, which it is liable to multifaceted geography of region and its plains, its lakes, its hills, mountains.
And accompanied by meat from the local farming by only extra virgin olive oil, with a tasty bread and wine for true connoisseurs. The rich dishes does not miss, like those in which we find the white truffle which Tuscany is full, or those that have their origins in finest tradition and in which oysters are used, lobsters and fish, which is always very fresh on the coast. In Tuscany, the kitchen still nevertheless represents a popular culture that makes a gourmet Tuscan, always eager to join taste of food and drink that of well-being at the table.
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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