Italian cuisine is generally characterized to be very simple. It has too many dishes having only two to four main ingredients. Italian cooks rely on the quality of the ingredients rather than on elaborate preparation.
Ingredients and dishes vary by region. Many dishes that were once regional have proliferated with variations throughout the country.
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc.
In the North of Italy, fish, potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients.
Pasta dishes with use of tomato are spread in all Italy. Italians like their ingredients fresh and subtly seasoned and spiced.
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Ragu alla Bolognese also known as Pasta is the national dish of Italy 🙂
Cappuccino,Brioche and Biscotti is the favourite breakfast of Italians.
Not at all , it is not much difficult to get vegetarian food in Italy ! Pasta’s, Pizza’s and quite a wide range of vegetables are widely available all over .
You might have to pay almost around 20 USD per person for a food at basic inexpensive place of Italy ! Yes compared to other tourist places of world you will see the prices on higher end .
With high consumption of legumes, fruits, vegetables, fish, and olive oil , Italian food can be considered as one of the healthiest food.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.
There is a wide range of varieties of Pasta in Italy, which is also national dish of it . Penne is the most popular type of Pasta . Pasta’s can be made in minutes which made it popular in other parts of world also . Read about Pasta’s at Wikipedia
The termpizzawas first recorded in the 10th century from the Southern Italian town of Gaeta in Lazio, on the border with Campania.
Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries.
Pizza is sold fresh or frozen, and whole or as portion-size slices or pieces. Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid. Read More about Pizza at wikipedia
It is a coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa.
The recipe has been adapted into many varieties of cakes and other desserts.
Main ingredients of Tiramisu is – Savoiardi, egg yolks, mascarpone, cocoa, coffee
It is generally as a cold dish . Read more about Tiramisu at Wikipedia
Turrón, or torrone, is a southern European nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake.Torrone, the classic Italian nougat, is easy to make at home. Read more about it atWikipedia
It in its modern form is credited to the Italian chef Francesco Procopio dei Coltelli who in the late 1600s opened his “Café Procope” in Paris and introduced gelato at his café, earning notability first in Paris and then in the rest of Europe.
The traditional flavours of gelato consist of vanilla, chocolate, hazelnut, pistachio, cream (also known as custard) and stracciatella (fior di lattegelato with chocolate chunks). Fior di latte (“milk flower”) is plain, base ice cream with no flavour and no eggs added.
It is also spelled as saltinbocca. It is an Italian dish whichconsists of veal that has been lined, wrapped with prosciutto and sage, and then marinated in wine, oil, or saltwater, depending on the region or one’s own taste. Read more about it at Wikipedia
It is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion. Read more at Wikipedia
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
In Italian, prosciutto is a broad term used to describe any meat that is salted-cured, seasoned and air-dried. It literally means ham, coming from the word prosciugare which is a verb that refers to the action of drying. Prosciutto making dates back to the Roman period where local inhabitants became skilled in the art of meat preservation. Read more at Wikipedia
Osso buco alla Milanese
Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. Read more at Wikipedia
Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù and other vegetables, cheese, and seasonings and spices such as garlic, oregano and basil. Read more at Wikipedia
Arancini are Italian snacks consisting of a ball of rice coated with bread crumbs and then deep fried—a staple of Sicilian cuisine.
It is believed that arancini have originated in 10th-century Sicily at a time when the island was under Arab rule.
Arancini are similar to foods that were popular in the Middle East during the Middle Ages. The Italian name comes from the word for orange (arancia), because of the resemblance in color and texture. Read more at Wikipedia
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