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 Bel Paese is a country of diverse wines and cheeses, with many traditional products of exceptional quality (white truffle of Piedmont, Parmigiano Reggiano, Grana Padano, Parma ham and San Daniele, rice Vercelli, grappa .. .) . Dropoff window Not to mention the olio d'oliva (olive oil, spread throughout the boot of Liguria to Sicily), which is the basis of Italiano cuisine; Italianos are among the three largest consumers of olive oil in world with the Greeks and the Libyans.
As if to show that we are above all Italiano but that is a member of a specific region. Risotto recipes, pizza, pasta typical in region but prepared with ingredients and often very different methods. Italy is a country of great diversity. Its long Mediterranean coastline is home to a landscape of fertile plains, forested mountains and barren rocks. Since the southern tip to pre-Alpine regions North, the climate varies considerably and with it the local cultures: rice, corn, ham, are the northern products, while olive style corn, tomatoes are abundant in southern part of dropoff window.
The Cafe Florian, well known Goldoni, Gozzi of brothers and even greedy Casanova, is a necessary step to enjoy a chocolate and cookies as "bussolai Buranei" that the Venetians are so fond, especially during Carnival where the party and passions whet appetites. Emilia Romagna has a considerable heritage that has deep historical roots and is distributed harmoniously throughout the territory.
Gourmets will be satisfied by browsing the area that offers a wide selection of dishes including cold meats (bologna), Parma ham well known outside Italy, but not least, Parmesan (Parmigiano Reggiano) produced in handicraft factories the Parma region. Other regional culinary specialty: balsamic vinegar that will enhance your salads and dishes with a special flavor.
"Tuscan cuisine", a typical expression of healthy and tasty Mediterranean diet, is known and appreciated around the world, because these dishes are rich in natural ingredients, authentic and delicious. It is a primarily poor food but full of traditions, cooked food flavors never lost over time, a cuisine based on dishes invented with the products generously offered by the market garden and woods.
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 pizza has become one of best known global dishes, often cited as a national dish by many Native Americans. It has often been said that the Italiano had modified French cuisine thanks to contributions from Catherine and Marie de Medici. In fact, in 16th century, the books of Italiano recipes, like Opera Scappi, published in 1570, show kitchen still very close to medieval kitchen.
The Bel Paese is a country of diverse wines and cheeses, with many traditional products of exceptional quality (white truffle of Piedmont, Parmigiano Reggiano, Grana Padano, Parma ham and San Daniele, rice Vercelli, grappa .. .) . Dropoff window Not to mention the olio d'oliva (olive oil, spread throughout the boot of Liguria to Sicily), which is the basis of Italiano cuisine; Italianos are among the three largest consumers of olive oil in world with the Greeks and the Libyans.
As if to show that we are above all Italiano but that is a member of a specific region. Risotto recipes, pizza, pasta typical in region but prepared with ingredients and often very different methods. Italy is a country of great diversity. Its long Mediterranean coastline is home to a landscape of fertile plains, forested mountains and barren rocks. Since the southern tip to pre-Alpine regions North, the climate varies considerably and with it the local cultures: rice, corn, ham, are the northern products, while olive style corn, tomatoes are abundant in southern part of dropoff window.
The Cafe Florian, well known Goldoni, Gozzi of brothers and even greedy Casanova, is a necessary step to enjoy a chocolate and cookies as "bussolai Buranei" that the Venetians are so fond, especially during Carnival where the party and passions whet appetites. Emilia Romagna has a considerable heritage that has deep historical roots and is distributed harmoniously throughout the territory.
Gourmets will be satisfied by browsing the area that offers a wide selection of dishes including cold meats (bologna), Parma ham well known outside Italy, but not least, Parmesan (Parmigiano Reggiano) produced in handicraft factories the Parma region. Other regional culinary specialty: balsamic vinegar that will enhance your salads and dishes with a special flavor.
"Tuscan cuisine", a typical expression of healthy and tasty Mediterranean diet, is known and appreciated around the world, because these dishes are rich in natural ingredients, authentic and delicious. It is a primarily poor food but full of traditions, cooked food flavors never lost over time, a cuisine based on dishes invented with the products generously offered by the market garden and woods.
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 pizza has become one of best known global dishes, often cited as a national dish by many Native Americans. It has often been said that the Italiano had modified French cuisine thanks to contributions from Catherine and Marie de Medici. In fact, in 16th century, the books of Italiano recipes, like Opera Scappi, published in 1570, show kitchen still very close to medieval kitchen.
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