Cook well with traditional Italian recipes

Sunday October 22 2017
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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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Stew at Aceto - Italy
Lombardy
Recipes: Meat

Ingredients: (for 4 people) - 800 gr of beef sauce - 1 / 2 liter of vinegar - 50 gr butter - 200 gr cream - 1 / 2 onion ...
Vapelenentse - Italy
Valle d'Aosta
Recipes: Soups and soups

Ingredients: 1 liter and half of 4 flesh meat broth 1kg fontina and half of whole wheat rye bread slightly stripped to ...

Soup broth Sheep - Italy
Sardinia
Recipes: Soups and soups

Ingredients: 800 g of sheep lean meat 1 batch of odors 1 onion 300 g of fresh pecorino 200 g of egg noodles bread ...
Spit Quails - Italy
Emilia Romagna
Recipes: Meat

Ingredients: (for 4 people) 10 (or the number you want) sage quail salt and pepper qb so many slices of lard as many are ...

Gnocchi boemi - Italy
Trentino-Alto Adige
Recipes: Contours

Ingredients: 30 g of 1 beer yeast of white flour & frac12; Liter of milk salt cranberry ground or ground ...
Pappardelle con la Lepre - Italia
Tuscany
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) for the dough: 400 4 grams of flour eggs salt for seasoning: 2 fillets of hare (150 200-gr), with the ...

Calzagatti - Italy
Emilia Romagna
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: For 4 people: 400 gr of yellow flour 1 liter of water 250 gr of beans goblins already garnished 100 gr of bacon ...
Run Out Birds - Italy
Lombardy
Recipes: Meat

Ingredients: (for 4 people) - 600 grams of veal rump - 170 g bacon - sage - salt - pepper - 70 g butter ...

Eggnog - Italy
Lombardy
Recipes: Breakfast

Ingredients: (For 4 people) 4 fresh eggs 4 sugar spoons 4 Marsala or very dry white wine spoons Preparation: The ...
Punta di Petto Ripiena - Italia
Emilia Romagna
Recipes: Meat

Ingredients: (for 4 people) - 600 gr. Of veal tip (already prepared with the appropriate sack) - Parsley - 1 spicchio ...


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