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.
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.
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.
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.
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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If you love Italian food Avon OH has one of the best known restaurants in town. Take a look at the online menu now at http://www.thepizzarak.com.
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