Italian food

The Italian peninsula is shaped like boots, and the climate between north and south is very different. Due to the long-term independent development, various local cities have gradually produced their own local cuisines. Italian cooking advocates simplicity, naturalness and simplicity. According to the different cooking methods, local dishes are divided into four factions: northern Italy, central Italy, southern Italy and island cuisine. Exquisite Italian food

Italians have little entertainment in the evening, so they spend most of their time eating dinner. Generally, the meal time is very long, from appetizers to after-dinner wine. If you keep eating, you may get sleepy. Sometimes it is midnight or early morning after dinner, but Italian diners will never blush and rush to the chef to serve or check out. They always like to take their time and taste food calmly.

Italian cooking methods are varied and impressive. Take the most common flour as an example. An excellent Italian chef can cook thousands of different flavors of pasta. If you want to make a comparison, the matching materials used in different regions are very different, and the tastes are also very different. Carbonara in Rome can be regarded as the representative of spaghetti, which is better than rolling out a unique flavor with cheese, eggs and whipped cream.

Tuscany, where Fei Lengcui is located, is rich in olive oil, so using flour products to pour olive oil is relatively simple, but the entrance feels good. South Italy is dominated by dried noodles, and tomato sauce made of cooked tomatoes is widely used as sauce. Seafood noodles are fresh, and clams, shrimps and mussels are popular one after another, which increases the diversity of southern pasta. Northern pasta likes to use cream and cream in practice, and noodles are also available. Shopkeepers like to defend noodles by hand, and then add other flavors to flour to make noodles colorful and delicious. For example, the black cuttlefish noodles in Venice are one of the representatives.

However, as the most traditional food in Italy, macaroni that can be eaten at home and abroad is not complicated: the fabric is boiled in boiling water, quickly taken out, soaked in boiling water, filtered out, spread on a plate, added with oil, grated cheese and various sauces, and then eaten with a fork. A vermicelli bounces around the lips and teeth, with a variety of customs and excellent taste.

When it comes to changes in practice, desserts are also very convincing. In every season, Italy has specially made desserts: fried bread fritillary is a special dessert between the New Year (1 6) and the carnival (mid-February). There is Christmas cake at Christmas and chocolate eggs at Easter. Eggshells watered with chocolate sauce are not uncommon, ranging from the size of real eggs to giant eggs like pillows, and even gifts hidden in eggs are strange.

Besides, there are many articles to do with Italian pancakes, and even they have other uses. Guangzhou people who like early adopters believe that they have all eaten pizza, which is the most familiar Italian pizza. However, Italian chefs also told reporters that in this country, authentic Italian pancakes are thin and crisp, only covered with tomato sauce, cheese, olives or herbs (such as spicy spinach Rucloa). When eating, use a knife and fork to cut it into the right size or roll it up to eat. No matter which Italian restaurant you sit in, when waiting for service, the restaurant will also send some cold bread and a hard biscuit called Grissini. This kind of thin and long hard biscuit is very fragrant and chewy, while cold bread is mostly used to dip the sauce left over from the first or second course. Because the taste of the main lai often depends on how delicious the sauce is. Therefore, in the chef's opinion, gourmets who really know how to eat Italian food always eat all the sauces on their plates!

Finally, I almost forgot to remind Italian chefs that eating Italian food must be accompanied by wine (Vino), otherwise it would be like a fly in the ointment. Basically, beef, sheep and pork with heavy taste are matched with red wine, while chicken and seafood with light taste are matched with white wine. At the China World Hotel, the reporter tasted a cup of white wine that was not strong at all but was extremely mellow, and it felt very good.

China Dajiu Station held the promotion activity of "Italian Food Festival", and chef Lackland Dogg from afar cooked a full set of four dishes for us: seafood salad, Italian beef tenderloin, pasta and Italian dessert. These dishes fully demonstrate the characteristics of Italian cuisine. They are very delicate and have a unique taste, which is enough for a guest to have a full meal. Several guests here are full of praise after tasting it. The beauty of Chinese and western integration

The Italian chef said that although Italian food is a bit complicated in practice, Guangzhou people can actually choose several home-cooked dishes to try and taste the delicious Italian flavor.

Milan cold dishes

Ingredients: 50 grams of clam (or snail meat), 80 grams of smoked fish, 20 grams of onion, 80 grams of sweet and sour apples, 80 grams of mayonnaise, and appropriate amount of salt and pepper.

Practice: Cook mussels or snails and filter out the water. Peel the apple and slice it. Wash smoked fish, boneless and cut into small pieces. Mix mussels, apples and fish, add mayonnaise, chopped green onion, salt and pepper.

Italian rice

Ingredients: 50g rice, clear soup 100g, 20g cream, 30g cheese, and proper amount of salt.

Practice: Wash the rice, wash it, pour it into the pot, add a small amount of clear soup, stir it with a fork while cooking, and gradually pour the clear soup. Add cream and grated cheese to the cooked rice and stir carefully. Eat while it's hot.

Milan macaroni

Formula: 60g macaroni, 30g mushroom, 0/5g cheese powder/kloc-,20g cream and 80g tomato juice.

Practice: Mushrooms are cooked in butter with tomato sauce, mixed with melted cream and powdered cheese, put on a plate and filled with mushrooms in macaroni. Add tomatoes.

Milan style fried steak

Formula: veal 160g, eggs 1/2, 5g of dry bread, 5g of cheese powder, 50g of tomato juice, 80g of Milan macaroni, cream 10g, vegetable oil 10g, and appropriate amount of salt.

Practice: Stir the eggs until they are foamed, add vegetable oil and stir thoroughly, add salt and sprinkle with pepper. Wet the steak with this mixture, then roll it up with bread crumbs and cheese powder and pat it gently. Fry in a mixture of vegetable oil and cream. Served with Milan macaroni and tomato juice.

Hand-made Italian dishes with complicated procedures.

When it comes to Italian food, people who know a little about it usually mention macaroni, garlic, olive oil and tomatoes, which is not enough.

Lacklandora, a chef from Italy, said that the climate and geography of the north and south of the Italian peninsula are very different, so the two places have their own advantages in cooking characteristics. Influenced by northern France, dairy products are often added to dishes with rich flavor and simple seasoning; In the south, tomato sauce, dried tomatoes, peppers and olive oil are widely used, which is rich and exciting. But what * * * has in common is that Italian food, whether in the north or the south, is very delicate and has a unique taste.

Seafood plays an important role in Italian recipes. In eating, they often use a series of cooking methods such as barbecue, steaming or boiling to keep the original flavor of the materials to a greater extent, and only add a little salt and pepper when seasoning. Chef Lacklandora explained that too much seasoning will mask the fresh flavor of seafood from the sea, so it is best to keep the original flavor of seafood.

According to reports, a formal Italian dinner has four or five courses, which is more than enough for one person to take turns to enjoy. The first course: the Italian name Antipasto means "before eating", which can be divided into cold dishes and hot dishes. Cold dishes include black fish roe and salmon roe, sardines and boiled fish, vinegar fish, crab or shrimp. Sauced meat, walnut tongue, ham, boiled chicken or fried chicken; Olives, pickled mushrooms. Hot dishes are mostly fried and fried dishes (such as fried squid). ). The first course can be mixed, that is, a combination of small portions but many choices. After tasting several first courses, I only felt that the taste was quite strong, so I immediately put down my sensitive tongue. After the first course, the first course is usually spaghetti, spaghetti or risotto. Since there is a main course after that, the portion will be smaller. It is worth mentioning that the wild mushroom stew rice in northern Italy, fresh wild mushrooms have the ability to turn clear water into chicken soup, and the taste is quite delicious and sweet.

The second course is the main course, which is the soul of the whole dinner. The main course on the table is seafood or meat. These dishes are cooked by grilling or frying. Just add some salt or olive oil when eating. Beef, mutton and lean meat, turkey, frog and fried fish with potatoes or vegetables, roasted chicken with pickles and so on. When serving this dish, the waiter will also add raw cold dishes, tomatoes, pickles and olives.

After the main course is finished, dessert will of course be served. There are many kinds of desserts in Italian food, such as strawberries, dates, tomatoes, crisp cream cakes and so on. For dessert, you can also have some coffee, black tea or Digestivo.

Italian wine with a long history

The ancient Greeks called Italy "Enotria". Italian wine has a long history. Cicero, an orator in the harmonious era, and Caesar, the emperor, were addicted to alcohol. There are still many complete flagons in the ruins of the abandoned shell city that became a dead city overnight because of the eruption of Mount Vesuvius. It is said that Roman soldiers took grape seedlings when they went to the battlefield and planted grapes there when their territory expanded. This is the beginning of spreading grape seedlings and wine-making technology from Italy to European countries. The world's number one grape producer

Italian wines that benefit from the natural environment account for 1/4 of the world's wine production, and the output and consumption are the first in the world. Italians are drinking wine boldly everywhere in the street, which reminds people of Michelangelo's statue of Bacchus in Florence. Drunk and beautiful young people are eulogizing very unrestrained and rich natural elegance and life.

Italian wine with local characteristics

Italy, which is slender in north and south, has diverse natural environments. In the harsh natural environment of northern Italy, strong red wine and Italian sparkling wine with world-renowned and excellent quality were brewed. In the middle, there are many Chinese fir trees and vineyards all over the low hills. The grapes here can be made into vibrant and soft Chianti wine. In southern Italy, which fully enjoys the sunshine, the wine produced has high alcohol content and strong strength. I hope you will experience this charm in Italy, which is full of change and rich personality.

It is common sense to eat fish and drink white wine and eat meat and drink red wine.

Although there are no hard and fast rules for drinking, let's learn about the rules for better wine tasting. General fish and white meat (calf, chicken, etc. ) with white grapes, meat dishes with red wine or pink wine. According to the taste at that time, paste, vegetable porridge, etc. Determine the taste of wine according to the sauce. Fish and shellfish sauce with white wine, if there is meat, use red wine or pink wine.

Taste wine better

If you want to taste the wine that has been brewing for a long time, you should unplug it at least two hours before eating it. According to the situation, someone unplugged the plug two days ago. However, in a restaurant, you don't pull the plug until you order the wine. This is called (decanting wine), that is, pouring the wine into the glass container on the table. This is to make the wine that has been sleeping for many years open its eyes and quickly emit the original rich fragrance. Taste the wine that gives the impression of a country girl at the first sip. If you eat it slowly, you will become a dazzling lady. If you decide to eat while drinking, tell them what your favorite wine is when you make an appointment with the restaurant. This is also a good way to taste good wine. It can be said that how mellow the Italian wine is, how difficult the trip to Italy is. So when traveling in Italy, you must have enough endurance.

Introduction to wine language

Rosso wine

Bianco white wine

Rosado rose wine

Frizzante weak foaming property

Foaming properties of Spumante. The best is not inferior to champagne.

Licorosso's sweet wine has a smooth taste.

Secco dry wine

Alberto is a little sweet.

Amabir semi-sweet

Sweet sweet

Classico is a wine brewed by a specific vineyard since ancient times.

Riesel Wa is a mature wine that exceeds the minimum maturity.

Superiore exceeds the legal alcohol content 1 degree.

Several major wine producing areas in Italy

Northwest China: It includes Emilia-Romania, Liguria, Lombardy, Piedmont and Valle Dhaos Tower. Piedmont is one of the star producing areas of Italian wine and the focus of Italian wine lovers. Two of Italy's most famous DOCGs, Barbaresco and Barolo, are here, as well as the famous white wine producing area Gavi (DOCG) and sparkling wine Moscato d'Asti (also known as Asti or Asti Spumante).

The white grape varieties planted in Piedmont are Cortese(Gavi is brewed by 100% Cortese), Arneis(Roero's white wine is mainly brewed by this grape) and Moscato (Muscat's variety, which is used to brew Asti sparkling wine). The main varieties of red grapes are Dolce, Babela, Nebiolo and Grinino. Although internationally renowned varieties such as Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and Chardonnay are also planted, Nebiolo is the most concerned variety. This variety is only successfully planted in Piedmont, and it is the most precious variety. Baba Leiskow and barolo are both brewed by Nebiolo. Babela's D 'Albasori Pietro 1998 and Babalasco 1996' s Mainerdo are both Piedmontese.

There are three major producing areas in northeast China: Veneto, Friuli Venezia Giulia and Trentino Alto Adige. Veneto is the largest producer of DOC wine in Italy. Veneto includes famous doctors such as Sovef, amaro and Valpolicella. Amarone is made of sun-dried and semi-dried grapes, so it has a strong flavor. Some wines in the Rhone Valley are gentle, just like singing in your ear. There is a Valpolicella wine in this activity, which is Rippaso Valpolicella from tommasi. Different from ordinary Valpolicella wine, Ribasso will mix Amaron's wine feet (yeast), wine lids (skins and stems) with basic Valpolicella wine in the brewing process, and sometimes add some wine juice, so that it has both the fruity flavor of Valpolicella and the complexity of Amaron.

The central region includes abruzzi, molise, Ma Erkai, Latim, Montbria and Tuscany. This time, three wines came from Tuscany. Chiantigine Prone from Col d' orcia Winery 2000 and Rosso di Montalcino 1999 and Chiantilassico Riserva1998 from Castello d'Albola Winery. Chianti is the most famous name in Tuscany, and montalcino and Monti Polic Yano are also excellent wine producing areas.

Sangiovese is the main grape variety in Tuscany, which is mixed with Chianti wine and other classical red and white grape varieties. In montalcino, Brunello di Montalcino is brewed by 100% Sangiovese (a local variety called Brunello, which means something brown). Italian bread and cheese

In Naples, the best way to eat pizza is to roast it with charcoal fire, which is made of tomatoes, cheese, anchovies and other raw materials. Some pizzas are sprinkled with cheese, tomatoes and capers, while others are sprinkled with tomatoes, garlic, clams and mussels. A good pizza should be soft and sweet with stilts on the side.

Italians eat bread without butter. They use fruit juice and olive oil as seasoning. Every region and town has its own characteristics, and there are more than 1000 kinds of bread with different shapes. In Scanni, this hard white bread has no salty taste, while other foods are salty; In the south, there are hard-shell wheels.

Popular breads include Gino olive oil bread, sprinkled with salt and olive oil. This kind of bread is similar to pizza with some onions on it. Sardinia's "music bread" is very famous. It is a thin unleavened bread and has been preserved for a long time. Pastors often take this bread with them when grazing in the mountains.

Spaghetti is very strange.

The world of spaghetti is vast. From the love of spaghetti to the attempt to cook spaghetti by hand, and from the similarities between Italian food and Chinese food, it is an interesting process to find that although the two countries are so far apart, they are similar in temperament.

People in China use dough as stuffing, the big one is called jiaozi, and the small one is called wonton. Italians have similar jiaozi, round or square. The fillings are beef stuffing, cheese stuffing, ham stuffing and vegetable stuffing, and the tastes are even more varied.

This is their outstanding point. Pasta is more colorful in appearance, color and taste. Water tube macaroni, tired macaroni, oblique macaroni, spiral noodles, butterfly noodles, shell noodles, fine noodles, flat noodles, ear noodles, pimples, noodles jiaozi, fine noodles, wide flat noodles and dough for making lasagna. From the appearance alone, there are far more than 300 names of noodles.

In addition to small primary colors, noodles are red, orange, yellow, green, gray and black. Red noodles are made by mixing red sweet peppers or sweet pepper roots in the process of making noodles; Orange noodles mixed with red grapes or tomatoes; Yellow flour mixed with saffron or pumpkin; Spinach mixed with green noodles; The gray surface is sunflower seed powder; The black face is the most attractive visually. It is made of cuttlefish ink, and all colors come from natural ingredients, not pigments.

The main flavors of the three basic sauces are tomato-based sauce, fresh milk oil-based sauce and olive oil-based sauce. These sauces can also be used with seafood, beef and vegetables, or simply with spices to change different flavors.

In other words, the choice of cooking a piece of spaghetti includes what noodles to use, how long to cook, what ingredients to mix, what sauce to use, and what color you want to show. For example, if you want a dish of red, white and green flag noodles that China is most interested in, you can match it with sauce and noodles. Wait, every detail is a personal skill, which requires a little effort.

Of course, delicious food is very important. Pasta is a cheap but decent European food. You can only start with your love, then try to see it with your own hands, and then experience the same temperament of people of different nationalities from food. Italian famous dish: the fragrance of grass is elegant-vanilla Italy

Fragrance wafts from the Mediterranean, and rosemary, a drop of water from the Latin ocean, is swaying in the wind, telling her legend.

The most essential elements of food are nature and art, while Italian food has both. The rich amorous feelings of Apennine Peninsula endow Italian cuisine with natural charm. The cultural heritage through time and space makes Italian cuisine full of artistic inspiration. Recalling food will make you happy and unforgettable.

Italy, a godsend between Europe, Asia and Africa! It is bordered by Ligurian Sea and tyrrhenian sea in the west, Adriatic Sea in the east and Mediterranean Sea in the south. The southern end of the Alps in the north is the Po River Plain, and the Apennines running through the peninsula look to Sicily and Sardinia in the south. Snow-capped, clear water, Jin Lang, colorful flowers, mountains, islands, oceans and volcanoes. This is Italy.

As early as the 10 century, many cities and countries were formed here. Maybe you don't have to look at paintings, architecture, sculptures, poems and arias left by great Renaissance artists. You only need to glance at the gloves, shoes, clothes, fabrics, hairstyles and furniture in the kitchen window to feel the unique Italy! You will believe that everyone is an artist. Sometimes they can't help boasting about their achievements: only fanatics can achieve it! Italy inherited Rome's fanatical blood, even the climate is fanatical! It has the most peculiar charm in the region between 30 and 40 degrees north and south latitude in the world. Hot and dry summer, mild and rainy winter and rich products make the diet here magnificent.

Animals are not the only animals that eat grass.

Ancient Roman cooking predated Normandy. They absorbed the pollen of oriental food civilization, transformed the centuries-old tradition of ancient Greece and formed their own characteristics now. Pick an Italian dish at random, which is almost a copy of the dish loved by ancient Roman gourmets. For example, corn porridge is a kind of porridge that the Romans ate when they wanted to conquer the world. The cooking methods used have not changed much so far.

On the vast and desolate Apennine Peninsula, there are dense herbs, olives, lemons, figs, Gu Mi wheat and millet. The magic of Italian food is to make simple food delicious and artistic. There are seafood, meat and dairy products that can make an indescribable taste. Find out the two most prosaic examples of Italian cuisine, and you can see how much they will enjoy the delicious food given by nature!

Hump vanilla grows all over the hillside, and its warm and rich fragrance can sometimes reach miles. Among the more sensitive herbs, basil, thyme, perilla leaf, saffron, parsley and rosemary are produced in Italy. Calling these names, you may feel that they are far away from the city, but at the same time you will be trapped in smelling their fragrance. In many traditional Italian recipes, vanilla plays an irreplaceable role, even in some pasta. For example, basil sauce is made by mashing basil leaves, parsley and sweet oregano together and adding olive oil, parmesan cheese and garlic. This is a typical Genoese style.

Pasta and vanilla

Speaking of pasta, Italian products are absolutely world-class. Spaghetti has various shapes: heart-shaped, spiral, shell-shaped and stuffed. Italian bread has hundreds of flavors in different sauces. Common ketchup is made of butterscotch and parmesan cheese, with ham dishes, eggs and sweet peppers. Finally, the sauce made of beef is mixed with artificial tomatoes. Its fragrance is so attractive that people can't help cheering. The solid noodles in Naples are made of seafood lamb chops, tomato sauce and garlic. Macaroni with some Latin flavor is simmered with meatballs, eggplant and pepper for several hours before making toppings. If it's spaghetti, you can use thick juice or herbs in stewed chicken soup to make broth, which is beautiful. There is also a kind of macaroni made by cooking. Sprinkle cheese crumbs and bread flour on the surface, first bake it brown, then pour the sauce made of sardines, raisins and fennel grass, and finally put fresh sardines.

Taste pasta made of simple crops and warm and fragrant herbs, so that you can smell endless natural charm. With delicious food, time tunnel can also swim in the historical gap between ancient Rome and even the East. If you eat more white chocolate from the Adriatic coast, almond acid ice milk, and drink a cappuccino, will you go crazy, too?

Types of vanilla

Sage: a plant belonging to the family Perillaceae, which has obvious grassy taste and bitter taste. It goes well with cream or whipped cream, and the mousetrap cream sauce made of it is the representative of seasoning.

Rosemary: Like basil, it is the most representative herb in Italy. It is characterized by a slightly bitter smell, which can remove the fishy smell of meat, but the dosage should be controlled because of the heavy smell.

Basil: It is the most common herb in Italy. Its smell is fresh and slightly sweet. Most commonly used in vanilla sauce, it goes well with the taste of tomatoes.

Flower mint: a plant of the family Perillaceae, native to the sea, with a pungent smell. Usually use dry goods more. It goes well with the flavor of tomatoes and cheese, and it is indispensable when making pancakes.

Thyme: It has a refreshing and sweet aroma, which is very suitable for seafood, meat and orange sauce. Because it will not lose its fragrance even if it is cooked for a long time, it is very suitable for stewing or roasting.

Shrimp and onion: also known as western chives, although it belongs to onion family, it tastes mild and can be used for food decoration and color enhancement after chopping.

Common usage

Basil, rosemary and sage are indispensable ingredients in Italian cooking. Usually, a dish with a little vanilla can make the food full of flavor.

Vanilla is abundant in Mediterranean coastal areas, especially Italy and Greece, and has been widely used in cooking since ancient times. Besides eating, it is often used for religious ceremonies and medical treatment. The use of vanilla can be said to be from ancient times to the present. People have been cooking with vanilla for a long time, and gradually accumulated experience, so that people know what herbs should be used with different materials.

In fact, the biggest function of vanilla is to release the umami flavor of food and make the whole dish more delicious. For example, before barbecue, let the smell of vanilla penetrate into the oil before frying the meat, or mix vanilla with salt and sprinkle it on the meat before roasting. Of course, there are no hard and fast rules about which herbs should go with which foods, or how to cook them best. The application of vanilla can be said to be personal preference. If you are not familiar with it, you can try a few times first and then get the hang of it.