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.
A legend wants it that Marco Polo had reported the thirteenth century China pastes. There is a tomb near Rome the third century BC. BC decorated with a bas-relief of a rolling pin and a pasta cutter. Furthermore, the Roman term Nodus (node) designated one ofse varieties of pasta; it became noodle in Anglo-Saxon, who gave the word noodle French. The myth that Marco Polo brought back pasta is perfectly.
Gourmets will be satisfied by browsing the area that offers a wide selection of dishes including cold meats (bologna), Parma ham well known outside Italy, but not least, Parmesan (Parmigiano Reggiano) produced in handicraft factories the Parma region. Other regional culinary specialty: balsamic vinegar that will enhance your salads and dishes with a special flavor.
Italiano wines and cheeses are essential either to use for preparing dishes or consumption. This is going to Chianti and Valpolicella parmesan pecorino. The Piedmont cuisine" has built much of its reputation for the quality of local products, which it is liable to multifaceted geography of region and its plains, its lakes, its hills, mountains.
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.
A legend wants it that Marco Polo had reported the thirteenth century China pastes. There is a tomb near Rome the third century BC. BC decorated with a bas-relief of a rolling pin and a pasta cutter. Furthermore, the Roman term Nodus (node) designated one ofse varieties of pasta; it became noodle in Anglo-Saxon, who gave the word noodle French. The myth that Marco Polo brought back pasta is perfectly.
Gourmets will be satisfied by browsing the area that offers a wide selection of dishes including cold meats (bologna), Parma ham well known outside Italy, but not least, Parmesan (Parmigiano Reggiano) produced in handicraft factories the Parma region. Other regional culinary specialty: balsamic vinegar that will enhance your salads and dishes with a special flavor.
Italiano wines and cheeses are essential either to use for preparing dishes or consumption. This is going to Chianti and Valpolicella parmesan pecorino. The Piedmont cuisine" has built much of its reputation for the quality of local products, which it is liable to multifaceted geography of region and its plains, its lakes, its hills, mountains.
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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