Cook well with traditional Italian recipes

Wednesday 13 December 2017
Bed and Breakfast in Italy
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Traditional recipes for regional cuisine, Italy

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Italian cuisine "as a tradition"

Italian cuisine has evolved through centuries of social and political changes, with roots dating back to the fourth century BC
The Italian cuisine itself has been influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arab and Norman.
Important changes occurred with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in the kitchen but introduced in quantity until the eighteenth century.

Italian cuisine is known for its regional diversity, abundance in taste and seasoning, it is also considered the most famous in the world, with international influences.

The main characteristic of Italian cooking is its extreme simplicity, with many dishes consisting of up to 4 8 ingredients.
The Italian cooks rely on the quality of the ingredients rather than the complexity of preparation.

Dishes and recipes are often been created by grandmothers rather than a chef, so many recipes are suitable for home cooking.
Many dishes that were once known only in the regions, have spread across the nation.

The cheese and wine are a major part of the cuisine, with many variations and a specific legal protection, the Protected Designation of Origin (DOC).
Even the coffee, especially espresso, has become important in the kitchen.

Italian cuisine abroad

It is one of the kitchens that is offered by most restaurants in the world, although often Italians are not satisfied with how restaurants prepare dishes Italians abroad.
If one of the reasons is the difficulty to find typical Mediterranean (or their high cost in countries where such products have to be imported), another reason is paradoxically its simplicity.

Often abroad (especially in English-speaking countries) is expected to a good pot should be filled with ingredients, and can not resist the temptation to add to make the dishes more complex, or not to give the impression of a dish prepared carelessly the eyes of customers (in the case of a restaurant).

Even the distinction between all Italian "first" and "second" plate does not help in order, especially in those countries where the habit of a dish is well established.

So the first of pasta very simple are avoided or presented in a more "rich" adding ingredients.
For example, the Pizza Margherita is rarely purchased compared to other pizzas more tempting menu, then add some ingredients, even if light; without considering the sauces (such as garlic sauce) that are given along with the pizza (practice, this, completely absent in the Italian cuisine).
Just garlic is often touted as a characteristic ingredient of Italian cuisine (creams garlic, garlic bread etc.) where the kitchen of any Italian region uses it as intense as seemingly emerges from restaurants abroad.

Another feature of Italian culture and cuisine is not to be considered at two different meat and vegetables, but all are equally important ingredients to be combined with serenity.

In many countries the meat is more important and therefore a meal without meat is considered poor, so it is more difficult to find the kinds of pasta without meat even at the cost of adding chicken, hardly ever used for a first in Italy.


"The Italian text is taken from:
- Wikipedia (Creative Commons)

Recipes of Italian cuisine

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Turtidduzza
Turtidduzza - Italy
Sicily
Recipes: Rustic

Ingredients: (For 4 people) 1 lamb lamb 500 liver liver, lamb heart and lamb 1 lemon parsley garlic 3 spoons ...
Pizza al Prosciutto
Pizza with Prosciutto - Italian
Campania
Recipes: Bread, pizza, panadas and buns

Ingredients: (For 4 people) 400 gr of bread pasta 200 gr of cooked ham 2 ripe tomatoes 200 gr of mozzarella 1 glass ...

Coiettas
Coiettas - Italy
Sardinia
Recipes: Meat

400 g of minced beef 1 egg 400 g of tomato paste 8 cabbage leaves cabbage 1 garlic clove 1 bamboo ...
Zuppa di Carciofi
Artichoke Soup - Italy
Umbria
Recipes: Soups and soups

Ingredients: (For 4 people) 6 artichokes 800g of yellow pasta 2 or 3 fresh ingredients [or a clove of garlic] the juice of a ...

Dolce di Mele con Pasta Frolla
Sweet short pastry with apples - Italy
Emilia Romagna
Recipes: Sweets

Ingredients: g. Flour 150 g. Butter 200 g. 100 sugar some apple three fresh eggs a pinch of ...
Ravioli Dolci di Ricotta
Ravioli Sweets of Ricotta - Italy
Sardinia
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: 1 kg of ricotta 3 eggs 250 g of sugar 2 lemons Preparation: Take the ricotta, soften it and put it in a ...

Cassata Siciliana
Cassata Siciliana - Italian
Sicily
Recipes: Sweets

Ingredients: (For 6-8 people) 700 gr of ricotta (preferably sheep) 400 gr pan of Spain 250 gr sugar 150 cedar gr ...
Maricosos
Maricosos - Italy
Sardinia
Recipes: Sweets

Ingredients: 200 g of vanilla sugar 100 g of shelled almonds 3 egg flour Preparation: Maricosos are also known ...

Pesce a Scabecciu
Fish in scabecciu - Italy
Sardinia
Recipes: Fish, molluscs and crustaceans

Ingredients: - 800 g of fish between mullet, mullet, mussels, eats, squid and squid - tomato sauce qb - 1 spicchio ...
Tardura
Tardura - Italy
Emilia Romagna
Recipes: Soups and soups

Ingredients: (for 6 people) 6 eggs 100 gr. Breadcrumbs (optional) 150 gr. Parmesan cheese grated 1 pinch of nutmeg nutmeg a ...


Italian Wine and Food

Ricette di cucina
Prodotti alimentari tipici DOP - IGP - STG
PAT Prodotti Agroalimentari Tradizionali
Vini Italia
Aziende vinicole
Produttori Olio Extra Vergine di Oliva
Strade del vino e dei sapori - Consorzi