Cook well with traditional Italian recipes

Wednesday February 21 2018
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Traditional recipes for regional cuisine, Italy

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»Traditional regional cuisine Recipes


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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

538 results found

A few examples:
Uccelli Scappati
Run Out Birds - Italy
Lombardy
Recipes: Meat

Ingredients: (4 people) - 600 grams of breast of veal - 170 grams of bacon - sage - salt - pepper - 70 g butter Preparation: Cut the breast into thin slices, season with salt, and pepper and place on them 1 slice. ..

Pizza alle Vongole
Pizza with Clams - Italy
Campania
Recipes: Bread, pizza, panadas and buns

Ingredients: (For 4 people) 400 grams of pasta of bread ripe tomatoes oregano 4 800 grams of clams (mussels) 2 1 sprigs of parsley cup of oil Preparation: Roll out the dough with your hands into a round shape with a thickness .. .


Cozze alla Olbiese
Mussels in Olbia - Italy
Sardinia
Recipes: Appetizers

Ingredients: 1 kg of mussels 3 lemons Preparation: Make sure that the mussels are fresh, so clean them carefully spazzolandole under running water with a stiff bristle brush and removing any clumps of algae ...

Risotto con le Rane
Risotto with Frogs - Italy
Piedmont
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) gr rice 400 20 skinned frogs already 70 1 g butter piece of onion basil leaves 2 1 1 small carrot parsley ½ cup dry white wine 1 liter abundant ...


Manzo alla moda di Sondalo
Stylish beef from Sondalo - Italy
Lombardy
Recipes: Meat

Ingredients: (4 people) - 600 g silverside - 200 grams of bacon - 1 bouquet garni with celery and parsley - 50 g butter - 50 grams of lard - 1 glass of white wine - 1 tablespoon flour - 1 ...

Maltagliati al Mascarpone
Maltagliati Mascarpone - Italy
Lombardy
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) 400 g maltagliati (pens) g butter 120 200 100 g mascarpone grams of fresh peas salt pepper grated Parmesan cheese Preparation: In a saucepan, boil the peas. Put on fire ...



Cannelloni alla Napoletana
Cannelloni alla Napoletana - Italy
Campania
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) for the pasta: flour gr 250 2 eggs salt for seasoning: 1 1 kg of ripe tomatoes bunch of basil salt pepper 200 grams of sliced ​​mozzarella into small cubes or 4 60 boned anchovies ...

Tagliatelle con le Cime dei Broccoli
Tagliatelle with Broccoli Peaks - Italy
Sicily
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) 1 broccoli medium sized 2 1 tablespoons of olive oil garlic clove 200 gr of chopped tomatoes salt Preparation: Boil broccoli, devoid of leaves and the stalk. Drain it al dente. cut off ...


Tagliatelle con gli Strigoli
Tagliatelle with Strigoli - Italy
Emilia Romagna
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: 6 600gr egg white flour a pinch of salt 300 gr. strigoli of washed and chopped by hand (Silene vulgaris) 600 grams of 50gr tomato bacon onion half a clove of garlic 1 / 2 glass of wine sauce ...

Bistecca alla Cacciatora
Steak at Cacciatora - Italy
Tuscany
Recipes: Meat

Ingredients: (4 people) - 4 fillet steaks (or costs) from 180 grams each - 4 tablespoons olive oil - salt - pepper - 1 / 2 glass of dry Marsala - 1 / 2 glass of wine dry red and robust - 2 cloves ...


Coniglio in Porchetta
Rabbit Porchetta - Italian
Emilia Romagna
Recipes: Meat

Ingredients: 1kg and 1 / 2 3 skinned rabbit pieces of cloves of garlic sausage 3 5 / 6 1 sprigs of wild fennel slice of bacon spread ½ cup extra-virgin olive oil dry white wine salt to taste ...

Piccioni alla Cavour
Pigeons at Cavour - Italy
Piedmont
Recipes: Meat

Ingredients: (4 people) - of 2 400 pigeons gr - one - 1 tablespoon flour - 2 tablespoons marsala - 1 truffle - 70 g butter - 70 grams of chicken liver - salt. Preparation: Clean the pigeons, ...



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Italy
Recipes of regional cuisine

Select a region for a list of Traditional recipes of regional cuisine relating to its territory.

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