They are appreciated, admired, and the best restaurants line up for them. They are the best chefs who have earned their name with their talents and a special vision of culinary art. Today we will talk about the five most prominent chefs in Italy. Carlo Cracco Since 2007, Carlo Cracco has been the lead chef at Ristorante Cracco, located at Via Victor Hugo, 4, Milan.
Category: Italian food
Italian food is known all over the world, but many people do not know that every region and even city has its own special dishes. Florence (Firenze) - the capital of the Tuscany region (Toscana). Its traditional cuisine was greatly influenced by the historical events of the Middle Ages. Another factor that undoubtedly affects the formation of the local menu is the fruits of Tuscan farming and farming, such as tomatoes, rosemary, porcini mushrooms, truffles, olives, eggplant, oregano, basil, as well as various types of meat, cheese and bread.
As there is no smoke without fire, it is impossible to imagine a festive table without a salad. Just a couple of decades ago, most domestic banquets were decorated only with olivier and "herring under a fur coat". Now the situation has changed radically. Both restaurant chefs and housewives try to surprise guests with a variety of recipes.
Some Italian dishes quite firmly woven into the outline of the cuisines of many countries. Which, unfortunately, cannot be said about Gnocchi. Despite a long history, they are only beginning to gain popularity outside their homeland. This is a kind of dumpling from Italy. As with many dishes of the republic, gnocchi recipes differ significantly from region to region.
Surely, while reading articles on our website, or visiting grocery stores in Italy, you paid attention to the abbreviations DOP, IGP, DOC, found in the names of some products. We have repeatedly mentioned that the presence of these symbols gives us a guarantee of quality and preserving the tradition of the product. Let’s finally figure out how they work.
More often than not, the first thing that comes to mind when referring to Italian cuisine is, of course, pizza. After it, almost without a break in popularity, pasta follows. Let's find out what this mega-popular dish is all about. The history of pasta is much more ancient than pizza or tomato sauce, which are an integral part of Italian traditional cuisine.
Balsamic vinegar or just balsamic is the most exquisite of Italian seasonings. Traditional balsamic is very thick in consistency and even resembles tar, including in color. Among food vinegars, balsamic is the most fragrant and has a very pleasant sweet and sour taste with rich fruity notes.
They are appreciated, admired, and the best restaurants line up for them. They are the best chefs who have earned their name with their talents and a special vision of culinary art. Today we will talk about the five most prominent chefs in Italy. Carlo Cracco Since 2007, Carlo Cracco has been the lead chef at Ristorante Cracco, located at Via Victor Hugo, 4, Milan.
The whole truth about Spaghetti Bolognese, Fettuccine Alfredo and other non-Italian dishes, which are traditionally considered the works of Italian chefs around the world. And beware of chicken ... Well-known fact: Italy has the best food in the world. We are not talking about professional chefs of other nations or about furious supporters of other types of cuisine.
Rice is one of the few cereals, the national food on the basis of which is in most countries of the world. So Italian cuisine did not disregard this wonderful product. Risotto (Risotto) - a rice dish cooked on a broth. It is common in all regions of the republic, but it is still more preferred in the north of the country.
What is coffee Currently, the word "coffee" refers to a drink, most often hot, obtained by brewing crushed coffee tree beans. In the literal translation from Arabic, the name of coffee sounds like an exciting drink. Indeed, after drinking, a strong stimulating and exciting effect is felt due to the caffeine content in it.
Bread is the simplest product for the preparation of which only a few ingredients are needed: flour, water and yeast. But it’s worth adding a couple of additional components, changing the form or the exposure time of the dough, and there will be a great variety of options for your favorite pastries. So in Italy, each region can boast of its own variety of flour products.
Lasagne (Lasagne) - a typical dish of Italian cuisine from the series "at everyone's hearing." But not everyone realizes that this is not a layer of puffed meat pie or casserole, but one of the many varieties of pasta in the republic. It is believed to be the oldest type of pasta. Over the long period of life of baked pasta in the southern regions of Italy, several traditional versions of food have developed.
Pizza is a national Italian dish, which is a round open tortilla covered with melted cheese (usually mozzarella) and tomatoes. Cheese is by far the main ingredient in pizza. The remaining ingredients differ depending on the type of pizza. Today, pizza is one of the most popular dishes in the world.
Going to Rome, I want to completely immerse ourselves in its atmosphere, get acquainted with the cultural traditions and features of life. Authentic cuisine plays an important role in this matter. You will be surprised, but the culinary art of Italy is not at all limited to pizza and pasta. Take advantage of our rating of the ten best dishes of Roman cuisine, be sure to try the Eternal City to taste!
Ravioli (Ravioli) - mastodon of Italian cuisine. And although for us it is, rather, foreign dumplings, Italians position them as a type of pasta with filling. But in any case, the dish is popular all over the world. In various regions of Italy, it has its own "twin cities." For example, in Piedmont - Agnolotti, in Mantua - Tortelli, and in Romagna - Cappelletti.
Dishes of Italian cuisine have long and justifiably earned worldwide recognition. Nevertheless, Italian cuisine is not only pizza and pasta, as is commonly believed. When people think about the most delicious and popular dishes invented by Italians, most often they come to mind lasagna, tiramisu, tortellini or spaghetti.
Italian Focaccia (Focaccia) - one of the most popular ancient types of bread that have survived to this day. This crispy bread was born thanks to the ingenuity of the villagers, who made up for the lack of food with an irrepressible imagination. From one classic recipe in modern kitchen, many baking options with a variety of seasonings were born.
La cucina italiana! Italian food! Taste. Colour. Smell. Sensations. Enjoyment. This culinary stream of consciousness can continue indefinitely. We, gourmets and gluttons, going crazy with just one phrase - "Italian cuisine" - are ready not only to try it in the literal sense, "by the tooth", but also to absorb with all available senses, watch films and read fiction and culinary books about one of the most famous cuisines in the world.
From the whole variety of breads in Italy, only a few got to the domestic tables. One of these conquerors of Slavic stomachs was not without reason Ciabatta. This is a typical Italian pastry with crispy crust and large air bubbles. It is they who give the product tenderness, airiness and distinguish it among their "brothers."
Many foreigners who are eager to get to Italy explain that one of the main reasons guiding them is the unique local cuisine. Italian cafes and restaurants sometimes amaze any imagination with all the variety of delicacies included in the menu. And the guests of the country do not hesitate to order unfamiliar names, trying to try a dish hitherto unknown to them.