Amazing and vibrant Italian cuisine

The national cuisine of Italy is famous for its dishes and wines. It has many features and subtleties, which can be talked about endlessly.

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 characteristics of the climate and traditions. And, of course, each locality has its own unique signature dish. For example, in coastal cities (such as Venice), Italian cuisine is very rich in fish delicacies, as well as seafood dishes (some types of paella and risotto, fish soups, baked eel, grilled fish, shrimps with sauces). Shellfish are used in thick, rich stews, they are eaten with lemon and oil. A popular combination of sardines with oil and vinegar. Southern Italy is also famous for dishes made from shellfish, in particular, local chefs masterly prepare cuttlefish. A distinctive feature of Milan's cuisine is offal and meat dishes, as well as a variety of risottos. In the north of the country, dishes from whole pieces of meat are popular, the preparation of which sometimes represent a real show.

Italian cuisine and its versatility

Some dishes are prepared everywhere in this country. And, although from region to region they are overgrown with unique features and new ingredients (for example, some spices), the general principle of cooking is the same everywhere. These include pizza, risotto, ravioli and lasagna. Italian cuisine has made them famous all over the world and now they are triumphantly marching in restaurants and cafes of various countries. Pizza was originally just a cake for the poor, stuffed with leftovers from various foods. But thanks to popular love, as well as the skill of the famous pizza makers (specialists in the baking of this dish), many of its varieties eventually became a gourmet's dream. The exotic components in the filling and the unusual shape are combined with established traditions in the preparation of dough (it is kneaded only by hand and olive oil is added). "Neapolitan" and "Margarita" - that Italian classic, which is sometimes able to give odds to any innovation. The word "pasta" residents of the Apennine peninsula denote dozens of pasta species. It is sometimes difficult for a foreigner to distinguish between these varieties. After all, some of them have pronounced features (tortellini, farfalette), and some (penne, fettuccine) are very similar to each other.

Two pizza recipes

From a glass of kefir and one egg, prepare the dough. Add so much flour that it is well behind hands. When kneading, you can pour a spoonful of olive oil. Beat the egg in advance to make the dough more magnificent. On a rolled pizza lay out the filling of hot tomato sauce, cheese, bell pepper and spicy hunting 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 tbsp each), then this pizza can be prepared in a pan. As a filling, take paprika, mushrooms and several types of cheese.

Italian cuisine. Soup recipes and soups

The traditions of this country dictate the obligatory use of soup for dinner. Minestrone, the most famous of them, consists of seven types of meat and the same amount of vegetables and seasonings. It is very important for someone who studies Italian cooking to be able to cook high-quality broth (brod). After all, this ingredient is very important for making risotto, as well as many other dishes. Take one each of zucchini, tomato, carrot, a clove of garlic, onion, a stem of leek and petiole celery. Fry vegetables in butter or bake in the oven. Then boil the broth for forty minutes. Pour it in portions into fried rice, making sure that each of them is completely absorbed. It is this technology that is key in making risotto.