Striking and bright cuisine of Italy

National cuisine of Italy is famous for its dishes and wines. It has many features and subtleties that you can talk about endlessly.

Incredible diversity

Italian cuisine includes completely different dishes, which are prepared in their own way in the southern and northern parts of the country. In addition, in each province there is a preferred set of products, predetermined by the climate and traditions. And, of course, in each locality there is a unique specialty dish. For example, in seaside cities (such as Venice), the cuisine of Italy is very rich in fish delicacies, as well as dishes prepared from seafood (some types of paella and risotto, fish soups, baked eel, grilled fish, shrimp with sauces). Mollusks are used in thick, rich soup, they are eaten with lemon and butter. Popular combination of sardines with butter and vinegar. Southern Italy is also famous for dishes prepared from shellfish, in particular local chefs masterfully prepare cuttlefish. A distinctive feature of the cuisine of Milan - dishes from offal and meat, as well as a variety of risottos. In the north of the country dishes from whole pieces of meat are popular, cooking of which sometimes represents the most real show.

Italian cuisine and its versatility

Some dishes are cooked in this country everywhere. And, although from region to region they acquire unique features and new ingredients (for example, some spices), the general principle of cooking is everywhere one. Such dishes include pizza, risotto, ravioli and lasagna. Italian cuisine has glorified them all over the world and now they triumphantly march through restaurants and cafes of different countries. Pizza was originally just a cake for the poor with stuffing from the remnants of various foods. But thanks to popular love, as well as the skill of the famous pizza-yolo (experts in baking this dish), many of its varieties eventually became a gourmet's dream. Exotic ingredients in the filling and unusual form combined with established traditions in the preparation of dough (it is mixed only with your hands and add olive oil). "Neapolitan" and "Margarita" - that Italian classic, which sometimes can give odds to any innovation. By the word "pasta", the inhabitants of the Apennine peninsula denote dozens of species of pasta. It is sometimes difficult for a foreigner to distinguish between these varieties. After all, some of them have pronounced features (tortellini, farflette), and some (penne, fetuchchine) are very similar.

Two pizza recipes

Prepare a dough from a glass of yogurt and one egg. Flour add so much that it lags well from the hands. When mixing, you can pour a spoonful of olive oil. Egg is better to beat in advance, so that the dough was lush. On the rolled pizza place the filling of hot tomato sauce, cheese, Bulgarian pepper and hunting hot sausages, cut into pieces. Bake for 20 minutes. If you knead the dough from 1 tbsp. Flour and two eggs with the addition of sour cream and mayonnaise (4 tablespoons), then this pizza can be prepared in a frying pan. As a filling, take the paprika, mushrooms and several types of cheese.

Italian cuisine. Recipes of soups and soups

The traditions of this country dictate the mandatory use of soup for dinner. Minestrone, the most famous of them, consists of seven types of meat and the same number of vegetables and seasonings. It is very important for someone who learns Italian cooking, be able to prepare a quality broth (brodo). After all, this ingredient is very important for cooking risotto, as well as many other dishes. Take one piece of zucchini, tomato, carrot, clove of garlic, onion, stalk of leek and celery stalk . Fry vegetables in butter or bake in the oven. Then cook the broth for forty minutes. Portions pour it into the fried rice, making sure that each of them is absorbed completely. It is this kind of technology that is key in the preparation of risotto.