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).
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.
The incomparable Italiano coffee (cappuccino, espresso, lungo) and the famous gelato (ice cream) are part of culinary arts. For a non-Italiano, Italiano cuisine has its epicenter somewhere between Tuscany and Emilia Romagna and boils down to classic dishes such as napoletana pizza, pasta Bolognese or a delicious tiramisu, but soon the dizzy remembering immediately product quality of Piedmontese terroirs of Aosta Valley, originality of Venetian cuisine, the powerful charm of Roman popular cuisine, wealth Lombard, southern Calabrian flavors, Sicilian, Sardinia, Apulia and many other areas.
It is only in 1861 that the many kingdoms, duchies States (the period known as the Risorgimento) were unified into one nation. It is therefore not surprising that each region has retained its own cultural characteristics found in culinary practices of today. Traditional dishes are central to identity of each region. This is due to how revenue are reported: taught orally from generation to generation, rarely recorded in cookbooks, they are perpetuated in family for years, suffering almost no change over time.
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).
"Tuscan cuisine", a typical expression of healthy and tasty Mediterranean diet, is known and appreciated around the world, because these dishes are rich in natural ingredients, authentic and delicious. It is a primarily poor food but full of traditions, cooked food flavors never lost over time, a cuisine based on dishes invented with the products generously offered by the market garden and woods.
Among its specialties, there appetizers, butter that is widely used, raw vegetables, the "sanato" (Piedmont calf a few months old and fed only milk) and truffles. The Slow Food, the best example of Piedmont created by Carlo Petrini, is an international movement that seeks to preserve the quality regional cuisine as well as plants, seeds, domestic animals and farming techniques associated with it.
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.
The incomparable Italiano coffee (cappuccino, espresso, lungo) and the famous gelato (ice cream) are part of culinary arts. For a non-Italiano, Italiano cuisine has its epicenter somewhere between Tuscany and Emilia Romagna and boils down to classic dishes such as napoletana pizza, pasta Bolognese or a delicious tiramisu, but soon the dizzy remembering immediately product quality of Piedmontese terroirs of Aosta Valley, originality of Venetian cuisine, the powerful charm of Roman popular cuisine, wealth Lombard, southern Calabrian flavors, Sicilian, Sardinia, Apulia and many other areas.
It is only in 1861 that the many kingdoms, duchies States (the period known as the Risorgimento) were unified into one nation. It is therefore not surprising that each region has retained its own cultural characteristics found in culinary practices of today. Traditional dishes are central to identity of each region. This is due to how revenue are reported: taught orally from generation to generation, rarely recorded in cookbooks, they are perpetuated in family for years, suffering almost no change over time.
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).
"Tuscan cuisine", a typical expression of healthy and tasty Mediterranean diet, is known and appreciated around the world, because these dishes are rich in natural ingredients, authentic and delicious. It is a primarily poor food but full of traditions, cooked food flavors never lost over time, a cuisine based on dishes invented with the products generously offered by the market garden and woods.
Among its specialties, there appetizers, butter that is widely used, raw vegetables, the "sanato" (Piedmont calf a few months old and fed only milk) and truffles. The Slow Food, the best example of Piedmont created by Carlo Petrini, is an international movement that seeks to preserve the quality regional cuisine as well as plants, seeds, domestic animals and farming techniques associated with it.
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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