Cook well with traditional Italian recipes

Thursday April 19 2018
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Traditional recipes for regional cuisine, Italy

Italy

»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:
Minestrone Pugliese
Minestrone Pugliese - Italy
Puglia
Recipes: Soups and soups

Ingredients: (For 4 people) onion 1 1 1 carrot cabbage celery 1 100 80 gr chicory grams of ripe tomatoes green beans 5 1 parsley 1 / 2 glass of oil salt pepper 60 grams of pork rinds ...

Pappa al Pomodoro
Pappa al Pomodoro - Italian
Tuscany
Recipes: Soups and soups

Ingredients: (For 4 people) 1 / 2 5 cup of olive oil basil leaves 400 grams of chopped tomatoes 2 20 cloves of garlic salt pepper slices of homemade bread Preparation: Chop finely, so you get a ...


Tortellini alla Bolognese
Tortellini alla Bolognese - Italia
Emilia Romagna
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredienti: (Per 4 persone)per la pasta: - 400 gr di farina - 4 uova intere - saleper il ripieno: - 80 gr di carne di maiale magra - 40 gr di polpa di tacchino o di pollo - 40 gr di midollo di bue - 30 gr di prosciutto - 40 ...

Brustengo di Patate e Verze
Brustengo Potatoes and Savoy Cabbage - Italy
Umbria
Recipes: Rustic

Ingredients: (For 4 people) medium potatoes 4 1 / 2 3 cabbage tablespoons extra virgin olive oil 2 cloves garlic salt and pepper Preparation: Boil the potatoes in cold water initially. Browse the cabbage, ...


Pizza
Pizza - Italy
Campania
Recipes: Bread, pizza, panadas and buns

Ingredients: (For 4 people) 400 grams of ripe tomatoes bread dough 2 1 glass of oil 4 1 leaves of basil clove of garlic Preparation: Roll out the dough with your hands into a round shape with a maximum thickness of 1 / 2 cm ...

Casonsej
Casonsej - Italy
Lombardy
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) for the pasta: flour gr 400 4 eggs salt for seasoning: 200 grams of lean beef 1 garlic bunch parsley 1 40 2 grams of butter tablespoons breadcrumbs 2 tablespoons. ..



Tacchino Arrosto con le Melagrane
Tacchino Arrosto con le Melagrane - Italia
Veneto
Recipes: Meat

Ingredients: (10 people) - 1 turkey smallest and youngest of 3 kg - 3 turkey fillets - 8 anchovy fillets - 1 / 2 1 dry white wine - 1 / 2 glass of olive oil - 3 pomegranates - 3 turkey livers - ...

Zuppa gallurese
Soup Gallura - Italy
Sardinia
Recipes: Bread, pizza, panadas and buns

"Suppa Cuata"
Ingredients: slices of bread homemade 8 1 / 3 liter of broth mixed meats (sheep, beef ...) 400 g fresh pecorino 1 bouquet garni (celery, parsley, marjoram. ..) Extra virgin olive oil salt Preparation: the ...


Sugo Finto
Fake sauce - Italy
Lazio
Recipes: Sauces

Ingredients: (For 4 people) 40 300 gr gr ham fat chopped tomatoes onion 1 1 1 stalk of celery carrot a little 'of parsley and marjoram 1 glass of white wine salt pepper Preparation: Chop the ...

Coniglio Aromatico
Aromatic Rabbit - Italy
Sardinia
Recipes: Meat

Ingredients: Rabbit medium thickness 1 3 / 4 of the dry white wine the bunch of marjoram thyme myrtle rosemary bay leaves l s onion garlic clove the celery stalk the carrot extra virgin olive ...


Fonduta Piemontese
Fondue Piedmont - Italy
Piedmont
Recipes: Cheese

Ingredients: (For 4 people) gr Fontina Val d'Aosta 400 30 4 grams of butter, egg yolks 1 / 4 1 of white truffle milk 1 few slices of bread Preparation: Remove the rind and cut into slices fontina ...

Sugo d'Umido Garofolato
Garoflower Wines - Italy
Lazio
Recipes: Meat

Ingredients: (4 people) - 600 gr leading beef - 80 grams of lard - 4 cloves - salt - pepper - garlic - marjoram leaves - 1 / 2 glass of red wine - 1 / 2 onion - 1 coast Celery - 1 ...



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


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