Italian cuisine is one of world's major cuisines. It is characterized by the variety of products used as well as a great regional diversity. It is mainly based on the Mediterranean diet made of fresh produce, but also elements not part such as cheese or cold cuts (Italian food Avon OH). As the Italiano one gathers all the regional cuisines from the Italiano peninsula and two islands, kitchens that were influenced differently borrowing from cultures as diverse as the Lombard cuisines (rice, butter), Alpine (polenta cream, cheese) and even Austria (dried beef bresaola, strudel, beer, cinnamon) or Berber (couscous in Sicily).
The Lazio cuisine is largely represented by Roman cuisine in which gathered all specialties of culinary traditions of region becoming a rich and tasty summary of a varied gastronomy in which appear the contributions of neighboring areas and other communities, the first being the Jewish community that has deep historical roots.
The incomparable Italiano coffee (cappuccino, espresso, lungo) and the famous gelato (ice cream) are part of culinary arts. For a non-Italiano, Italiano cuisine has its epicenter somewhere between Tuscany and Emilia Romagna and boils down to classic dishes such as napoletana pizza, pasta Bolognese or a delicious tiramisu, but soon the dizzy remembering immediately product quality of Piedmontese terroirs of Aosta Valley, originality of Venetian cuisine, the powerful charm of Roman popular cuisine, wealth Lombard, southern Calabrian flavors, Sicilian, Sardinia, Apulia and many other areas.
A legend wants it that Marco Polo had reported the thirteenth century China pastes. There is a tomb near Rome the third century BC. BC decorated with a bas-relief of a rolling pin and a pasta cutter. Furthermore, the Roman term Nodus (node) designated one ofse varieties of pasta; it became noodle in Anglo-Saxon, who gave the word noodle French. The myth that Marco Polo brought back pasta is perfectly.
Dried pasta family vermicelli come from Palestine, between the 3rd and 4th century. They are made in Arab world since at least the 9th century under the name. There are recipes in Baghdad cookbooks from the 10th century and in cookbooks of al-Andalus in 13th century. Sicily in 12th century, the Arab geographer Idrisi indicates an important trading pasta Trabia (east of Palermo).
Like all countries of Mediterranean, Italiano cuisine is heir to ancient Roman cuisine (eg, taste for salt fish antipasti with anchovies, bottarga, sardella Calabria; the collatura di alici is the direct heir of Roman garum ) but also of Arabic cuisine, which brought pasta, eggplant, confectionery. Products originating in America (tomato, pepper, chili, potato) have revolutionized Italiano.
Pizza, another symbolic dish of Italiano cuisine in its present form with tomato) only existed since 1700. Before the Neapolitan pizza, the pizza was a sweet or savory cake, whose name is known since 997. In 16th century, Bartolomeo Scappi cook gives a recipe.
The benefits of Mediterranean diet, which is the basis of gastronomy of Campania is no longer in doubt. Low in animal fats to vegetable fats, the Mediterranean diet is rich in vegetables, but lacks meat, especially red meat (this diet is to eat red meat only once a month and the white meat once a week). Fish dishes occupy a very important place using all species that abound in Gulf.
The Lazio cuisine is largely represented by Roman cuisine in which gathered all specialties of culinary traditions of region becoming a rich and tasty summary of a varied gastronomy in which appear the contributions of neighboring areas and other communities, the first being the Jewish community that has deep historical roots.
The incomparable Italiano coffee (cappuccino, espresso, lungo) and the famous gelato (ice cream) are part of culinary arts. For a non-Italiano, Italiano cuisine has its epicenter somewhere between Tuscany and Emilia Romagna and boils down to classic dishes such as napoletana pizza, pasta Bolognese or a delicious tiramisu, but soon the dizzy remembering immediately product quality of Piedmontese terroirs of Aosta Valley, originality of Venetian cuisine, the powerful charm of Roman popular cuisine, wealth Lombard, southern Calabrian flavors, Sicilian, Sardinia, Apulia and many other areas.
A legend wants it that Marco Polo had reported the thirteenth century China pastes. There is a tomb near Rome the third century BC. BC decorated with a bas-relief of a rolling pin and a pasta cutter. Furthermore, the Roman term Nodus (node) designated one ofse varieties of pasta; it became noodle in Anglo-Saxon, who gave the word noodle French. The myth that Marco Polo brought back pasta is perfectly.
Dried pasta family vermicelli come from Palestine, between the 3rd and 4th century. They are made in Arab world since at least the 9th century under the name. There are recipes in Baghdad cookbooks from the 10th century and in cookbooks of al-Andalus in 13th century. Sicily in 12th century, the Arab geographer Idrisi indicates an important trading pasta Trabia (east of Palermo).
Like all countries of Mediterranean, Italiano cuisine is heir to ancient Roman cuisine (eg, taste for salt fish antipasti with anchovies, bottarga, sardella Calabria; the collatura di alici is the direct heir of Roman garum ) but also of Arabic cuisine, which brought pasta, eggplant, confectionery. Products originating in America (tomato, pepper, chili, potato) have revolutionized Italiano.
Pizza, another symbolic dish of Italiano cuisine in its present form with tomato) only existed since 1700. Before the Neapolitan pizza, the pizza was a sweet or savory cake, whose name is known since 997. In 16th century, Bartolomeo Scappi cook gives a recipe.
The benefits of Mediterranean diet, which is the basis of gastronomy of Campania is no longer in doubt. Low in animal fats to vegetable fats, the Mediterranean diet is rich in vegetables, but lacks meat, especially red meat (this diet is to eat red meat only once a month and the white meat once a week). Fish dishes occupy a very important place using all species that abound in Gulf.
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