The Roman cuisine" is simple, safe, nutritious and tasty. It is very varied: pasta dishes, meat, offal and fish and amount of recipes using vegetables. It is a cuisine that respects the seasons, close to nature and the land (Italian food Avon OH). The Romans respect the culinary tradition which imposes on Thursday gnocchi, cod Friday and Saturday guts.
The Bel Paese is a country of diverse wines and cheeses, with many traditional products of exceptional quality (white truffle of Piedmont, Parmigiano Reggiano, Grana Padano, Parma ham and San Daniele, rice Vercelli, grappa .. .) . Dropoff window Not to mention the olio d'oliva (olive oil, spread throughout the boot of Liguria to Sicily), which is the basis of Italiano cuisine; Italianos are among the three largest consumers of olive oil in world with the Greeks and the Libyans.
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.
And accompanied by meat from the local farming by only extra virgin olive oil, with a tasty bread and wine for true connoisseurs. The rich dishes does not miss, like those in which we find the white truffle which Tuscany is full, or those that have their origins in finest tradition and in which oysters are used, lobsters and fish, which is always very fresh on the coast. In Tuscany, the kitchen still nevertheless represents a popular culture that makes a gourmet Tuscan, always eager to join taste of food and drink that of well-being at the table.
The pizza has become one of best known global dishes, often cited as a national dish by many Native Americans. It has often been said that the Italiano had modified French cuisine thanks to contributions from Catherine and Marie de Medici. In fact, in 16th century, the books of Italiano recipes, like Opera Scappi, published in 1570, show kitchen still very close to medieval kitchen.
The Bel Paese is a country of diverse wines and cheeses, with many traditional products of exceptional quality (white truffle of Piedmont, Parmigiano Reggiano, Grana Padano, Parma ham and San Daniele, rice Vercelli, grappa .. .) . Dropoff window Not to mention the olio d'oliva (olive oil, spread throughout the boot of Liguria to Sicily), which is the basis of Italiano cuisine; Italianos are among the three largest consumers of olive oil in world with the Greeks and the Libyans.
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.
And accompanied by meat from the local farming by only extra virgin olive oil, with a tasty bread and wine for true connoisseurs. The rich dishes does not miss, like those in which we find the white truffle which Tuscany is full, or those that have their origins in finest tradition and in which oysters are used, lobsters and fish, which is always very fresh on the coast. In Tuscany, the kitchen still nevertheless represents a popular culture that makes a gourmet Tuscan, always eager to join taste of food and drink that of well-being at the table.
The pizza has become one of best known global dishes, often cited as a national dish by many Native Americans. It has often been said that the Italiano had modified French cuisine thanks to contributions from Catherine and Marie de Medici. In fact, in 16th century, the books of Italiano recipes, like Opera Scappi, published in 1570, show kitchen still very close to medieval kitchen.
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