Italian Cuisine

Italian Cuisine

The famous Italian cuisine

Italian cuisine is rich and varied.

Every area of Italy is a separate culinary center

with its own traditions.

Traditions of national cuisine are very strong in Italy.

In many restaurants dishes are prepared on recipes ,

which were famous during putnicheskih wars ,

and Italians are very proud of it .

Italian cuisine is not only one of the most popular all over

the world , but also one of the most modern in nowadays .

The base of Italian cuisine

Italian cuisine differs by its variety of products and spices : vegetables , seafood's , beef and lean veal , poultry , fruits and berries , cheese , ( beans , peas ) and rice .

The most popular Italian dishes’ ingredients are dough , big amount of cheese , green and vegetables , and also oil.

NATIONAL …

The national dish of « hot » italians is macaroni , all dishes derivatives are called with a general word “ pasta ". They can be of different forms and sizes , also they can be added in soups , they can be served in the manner of souses or with cheese , baked in an oven and can be used as fillings.

• The national dish of « hot » italians is macaroni , all dishes derivatives are called with a general word “ pasta ". They can be of different forms and sizes , also they can be added in soups , they can be served in the manner of souses or with cheese , baked in an oven and can be used as fillings.
• The national dish of « hot » italians is macaroni , all dishes derivatives are called with a general word “ pasta ". They can be of different forms and sizes , also they can be added in soups , they can be served in the manner of souses or with cheese , baked in an oven and can be used as fillings.
• The national dish of « hot » italians is macaroni , all dishes derivatives are called with a general word “ pasta ". They can be of different forms and sizes , also they can be added in soups , they can be served in the manner of souses or with cheese , baked in an oven and can be used as fillings.
• The national dish of « hot » italians is macaroni , all dishes derivatives are called with a general word “ pasta ". They can be of different forms and sizes , also they can be added in soups , they can be served in the manner of souses or with cheese , baked in an oven and can be used as fillings.

The most popular kind of macaroni is –

spaghetti - long vermicelli ,

and cannelloni - big hollow macaroni .

Italian cuisine has a wide choice of noodles – « Talgolini », « Trenette »,« Pizzokery », « Linguine » or « Puglia - e fieno » a nd also « Ravioli » and « Tortellini » .

« Angolotti », « Punchyti »,« Offele » and « Cappeletti »,

which represent products from the dough with fillings , are similar to pel’menis , though strongly differ from them to taste.

Penne – fat and shot macaroni , cut under a corner.

Tailgatele – flat long noodles .

Fettuccini – thin noodles .

Spaghetti – very long and thin macaroni.

• « Pastiche de Lasagna » or simply « Lasagna » is very popular in Italy.

It’s an original baked pudding from

wide strips of the same dough ,

used with egg noodles with tomato

sauce, béchamel, meat and cheese .

• wide strips of the same dough , used with egg noodles with tomato sauce, béchamel, meat and cheese .
• wide strips of the same dough , used with egg noodles with tomato sauce, béchamel, meat and cheese .
• wide strips of the same dough , used with egg noodles with tomato sauce, béchamel, meat and cheese .
• wide strips of the same dough , used with egg noodles with tomato sauce, béchamel, meat and cheese .

… and also ravioli

with different fillings

( small pelemeni

from the macaroni’s dough ,

which are served in tomato

or creamy sauce with grated cheese).

Surprisingly , but all “ pastes " with fragrant sauces in Italian cuisine relate to the first dishes as well as soups.

Italian soups

As for soups,

it is necessary to taste Minestrone ,

which is served with green Italian sauce “ pesto "

and grated parmesan.

It is made of basilica,

olive oil and pine nuts.

Also are very popular Italian soups…

Soup - gnocchi – cream soup from spinach with small Italian dumplings, which can be also served

with sauce as macaroni.

Gnocchi are made from flour ,

water and eggs , but flour

sometimes is replaced by

corn flour

or grated boiled potatoes.

T oskansky onion soup –

sharp soup on a chicken broth ,

with big addition of onion , garlic

bacon and olive oil.

This soup is served with grated cheese and

white bread.

RIZOTTO

Speaking about Italian cuisine it is necessary to mention about Italian dish from rice - Risotto ,

which is similar to pilaf ,

and is made with different fillings .

There are hundred variants of rizotto ,

and it became as popular in the world

as the Italian pizza.

Pizza – Italian “pie”

“ Pizza " “po – Italyansky” means “ pirogue ".

Italians are ancestors of a pizza and

they prepare it with a huge variety

of fillings to all tastes.

The most known pizza is "Margarita“.

There are tomatoes,

garlic, basil, olive oil

and cheeses

Motstsarella

and Parmesan

in its structure.

Bolognese – i s the most popular sauce in Italy.

Everyone is familiar with fragrant, meat sauce Bolognese. The traditional recipe of this dish from Bologna Northern Italy.

• THE SECRET OF SUCCESS :

the best Bolognese

is sated, meat and tomato –

enough dense

to cover a strip of macaroni

with which it is served .

.

Bolognese – classical recipe

MEAT

• In Bologna, whence this recipe comes, traditionally are used both beef and pork (some people add also veal ) as they balance each other - the beef gives aroma and satiation, and pork makes it gentle.
• Frying of vegetables and meat plays the important role in preparation of sauce.
• Hold enough big fire that forcemeat should be fried, not stewed. But what it’s even more important, be convinced, that there did not remain any lumps of meat (the beef will be more difficult for kneading, than pork as it is more dense). When the liquid is added, it’ll be difficult to get rid from lumps.

Bolognese – classical recipe

VEGETABLES Vegetables for Bolognese should be cut very small, that they should be almost completely dissolved during stewing.

ADDITION OF THE LIQUID Milk and wine should be added by turns, instead of together. Milk is used in Bologna as an artful way of preparation of creamy, cream sauce with the gentle sweet smack contradicting to acidity of wine and tomatoes.

First meat is fried in milk and when the milk is absorbed, the same should be repeated with wine.

During long stewing milk and wine are allocated back and the dense, cream sauce full of aroma turns out.

Bolognese – classical recipe

LONG STEWING Do not save time at this stage – the longer is the sauce stewing - the better.

The Italian culinary specialists stew their sauces for 4 hours or longer, but in 2 hours it is possible to receive excellent sauce.

It is possible to reduce the time of stewing, but it does not cost that..

Sauce becomes more tasty after storage in a refrigerator, so it is possible to prepare it beforehand, when you have a lot of time.

Hold the lowest fire under a saucepan and a cover - slightly opened.

Periodically bubbles should appear on a surface of sauce, so check from time to time, that sauce does not seethe strongly, stir slowly and correct the fire if it is necessary.

Desserts

Tasty ice-creams, fruit mousses, any possible flour products - pizza, pelmenies “ ravioli " with sweet fillings, the well-known Milan rolls with grapes and fruit, not less known pies with almonds and almond cakes are prepared in Italy.

Usually coffee comes after the dessert.

Tiramisu

Classical Italian dessert which nobody

can refuse, is divine combination of layers

of coffee and cream.

In translation this name means

" Lift my mood ".

It is said with an accent on the last syllable .

WINE

Wine in Italy is a national drink, alongside with

other dishes a jug with wine always is present

on a table of Italians, as they are the big judges

of wine.

This presentation was made by Nick Khatsola,

the student of Lyceum #12.

Group # 215.

Petrozavodsk.