A European country with a long mediterranean coastline,has left a powerful mark in western culture and cuisine.Famous all over the planet, supported by old traditions,healthy and diverse Italian food is a delight.In this country food is more than just something to eat.Meals are longer than anywhere else and the ingredients are simple, seasonable and always fresh.One of the main ingredients that Italians are using are olive oil, fruits, vegetables, sauces, meats,seafood,fish,rice and of course pasta.
Top Five Delicious Food of Italy
The pizza we’re all familiar with the kind with tomato sauce,cheese,and toppings did originate in italy. Specifically,baker Raffaele Espoisto from naples is often given credit for creating the first such pizza pie.It is common belief pizza was an invention by the Italians.pizza is a savory dish of Italian origin,consisting of a usually round,flattened base of learned wheat-based Dough other ingredients anchovies, olives,meat, etc.Baked at high temperature,traditionally in a wood fired oven.Pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called Pizzettas.
Bottarga is the Italian name for delicacy of salted, cured fish roe, typically of the grey mullet or the blue fin tuna, frequently found near coastlines throughout the world. The delicacy is often featured os mediterranean cuisine and consumed in many other regions of the World.Bottarga has a distinctive flavor.It is intense,salty,a little briny,a little bitter,and very similar to caviar(which makes sense like caviar,bottarga is a fish roe).The pleasure is to enjoy the combination of sea salty flavor with a little heat.Bottarga can also be used in a salad of sliced cherry tomatoes and fresh basil.Aged bottarga however, is best grated over a plate of delicious of hot pasta.
Lasagna is one of the oldest types of pasta,a classic italian favorite that consist of layered noodles,cheese,sauce and meat lasagna noodles are long flat noodles with two wavy edges,perfect for placing in a casserole dish and layering with cheese and sauce.Another theory is that the word lasagna comes from the greek (lasana) or (lasanon) meaning ‘trivet’ ‘stand for a pot’or ‘chamber pot’.The Romans borrowed the word as casanum meaning cooking pot.The italian used the word to refer to the cookware in which lasagne is made later the food took on the name of the serving dish.The (lagana) is still used in greek tomean a flat thin type unleavened bread baked.
Fiorentina T-bone Beef Steak is one of the most popular dish of the Tuscan tradition.It is a particular Italian cut of Beef meat from the short lion,called also T-bone or Porterhouse.The steak is grilled over a wood or charcoal fire.The perfect Bistecca alla fiorentina is cooked rare.In addition to being steak from a specific breed cattle this steak is also a very specific cut.Tuscans measure their steak in “fingers” and a good bistecca alla fiorentina will be 3
-4 fingers thick.The cut of the florentine steak must include a porterhouse cut between the sirloin and the tenderloin, otherwise.it will be called ‘costota’(the only sirloin with bone),and it is derived exclusively from the part of the lion near the shoulder.A porterhouse is the “king of the T-Bones” cut from the short lion area of the beef.A center “T-shaped Bone” divides two sides of the steak .One side is tenderloin filet and Porterhouse steaks are suited to fast,dry heat cooking methods,such a grilling or broiling.
Ribollita (Italian vegetable and bread soup)Ribollita is a hearty and healthy Tuscan soup made by adding bread to vegetable soup.It’s an irresistibly delicious recipe that has been around for centuries.Ribollita has a long history in Tuscany,some people believe that the soup goes back to the middle ages.There are many variations but the main ingredients always include leftover bread,cannellini beans,lacinato kale,cabbage and inexpensive vegetables such as carrot,beans,chards,celery,potatoes and onion.Its name literally means “reboiled”.Calling a soup made from scratch “ribollita” is a bit of a misnomer.The word means “reboiled”, indicating a leftover soup thickened with day-old bread.This soup is actually best if made the day before,then allowed to come to room temperature before serving.It also a great choice to make a heat and freeze,as it actually seems to improve with reheating.A vegetable side dish or a crispy mixed green salad would complete the meal nicely.