Cook well with traditional Italian recipes

Thursday June 21 2018
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Traditional recipes for regional cuisine, Italy


»Traditional regional cuisine Recipes

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

709 results found

A few examples:
Pizza alle acciughe
Pizza with anchovies - Italy
Recipes: Bread, savory pies, pizzas and focaccia

Ingredients: (For 4 people) 400 1 grams of bread dough mozzarella 200-250 gr ca. Ripe tomatoes oregano 4 10 1 anchovy fillets glass of oil Preparation: Roll out the dough with your hands into a round shape with a ...

Agnello in agrodolce
Sweet and sour lamb - Italy
Recipes: Meat and offal

Ingredients: (4 people) - 800 g leg of lamb - chopped tomatoes - 1 / 2 glass of milk - 50 grams of sugar - 1 cup of vinegar - 1 onion - olive oil - salt - pepper ...

Pane frattau
Pane frattau - Italia
Recipes: Bread, savory pies, pizzas and focaccia

Ingredients: Bread Carasau 200 4 g of beef broth eggs sheep tomato sauce to taste 150 g grated pecorino cheese salt Preparation: Bread Carasau, good grated cheese and tomato: the Bread traditional Frattau ...

Minestrone milanese
Minestrone milanese - Italia
Recipes: Soups and soups

Ingredients: (For 4 people) 50 gr of lard 70 gr of pork rind 1 clove of garlic 2 stalks of celery 1 onion 2 carrots 2 courgettes 1 tuft of parsley 100 gr of fresh beans (or dried soaked) 1 ripe tomato. ..

Pastu mistu
Pastu mistu - Italy
Recipes: Meat and offal

Ingredients: 1 large turkey 1 medium-sized chicken a few sprigs of juniper, myrtle, rosemary and thyme 2 cloves of garlic 1 bunch of parsley extra virgin olive oil salt pepper Preparation: The traditional method ...

Dentice con il pesto
Dentice con il pesto - Italia
Recipes: Fish, molluscs and crustaceans

Ingredients: (For 4 people) 4 snapper trancers 1 pesto cup 2 tomatoes 3 anchovy fillets salt pepper oil Preparation: Place the fish slices on the hot grill, cook them on both sides and ...

Pasta di casa - pasta i' manu
Pasta di casa - pasta i 'manu - Italy
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

The homemade pasta is one of the oldest most popular dishes not only in Mammola but in the whole of Calabria and Italy. The typical mammolese recipe is determined, from the wheat and Jermano (rye) to ground water mill from ...

Fagiano alla milanese
Fagiano alla milanese - Italia
Recipes: Meat and offal

Ingredients: (4 people) - 1 pheasant - 50 g calf liver - 30 grams of bacon - 1 cup of broth - 1 glass of marsala - 100 grams of lean beef - 50 g butter - 1 onion - 1 nail carnation ...

Cappelli da prete
Priest hats - Italy
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) for the dough: 400 4 g eggs flour salt for seasoning: 2 60 cups of tomato sauce gr grated pecorino pepper Preparation: Prepare the dough. The pastry, cut squares of 6 ...

Maccheroni al ferretto (ricetta base)
Maccheroni al ferretto (ricetta base) - Italia
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

"Maccarone de busa"
Ingredients: 300 g of fine semolina flour wheat 2 1 eggs pinch of saffron pecorino cheese to taste 2 tablespoons extra virgin olive oil salt Preparation: The traditional maccarrones ferritus to prepare in a way ...

Brasato al Barolo
Braised in Barolo - Italy
Recipes: Meat and offal

Ingredients: (6 people) - of 1 1 rump steak kg - 50 grams of lard - 3 carrots - 2 celery - 1 onion - 1 bay leaf - 3 cloves - 1 clove of garlic - 1 rosemary ...

Biscotti gavoesi
Gaviese biscuits - Italy
Recipes: Sweets

"Biscottos de sacchittu de secadura"
Ingredients: 18 / 20 fresh eggs 500 500 g sugar g flour Preparation: Separate the egg yolks from the whites. Pour onto the egg yolks while 350g sugar to the egg whites, add the remaining 150g. Beat well, in ...

Italian Wine and Food

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