Italian Cuisine

The power supply at the dawn of Mediterranean civilization

History of Italian cuisineBread, wine and oil are the three fundamental products of Mediterranean cuisine, but alongside these elements, there are also other products that were the basis of power, like so many quality of fruits and vegetables. The meat noble, was that hunting, fishing was practiced on the coasts of the Mediterranean and the consumption of fish during the imperial period grew long for the new rich were demanding goods more expensive and rare, there was also a widespread use of spices, which was already very valuable commodity trading We are at the dawn of Mediterranean civilization and with the apotheosis of the Roman Empire we begin to get news of important recipes and dishes and sumptuous banquets.  With the conquest of the Greek cities, the Romans walked on the path to wealth with the arrival of goods produced in the world and the Greeks will be to make known to them the luxury.

Italian gastronomic tradition
Italy has an impressive culinary tradition. It has deep roots and has developed over the centuries passing unscathed through political and social changes. In recent years there has been considerable interest in gastronomy and oenology, and many associations are interested in the rediscovery and preservation of regional traditions. Starting from the Etruscan cuisine, banquets of ancient Greece and Byzantium, traveling in Ancient Rome, between the flavors of Jewish and Arab cuisine, we can say that the reality of Italian gastronomy has been influenced in its path such as to give the costumes and ways of great value to the Renaissance.

The italian cuisine today

History of Italian cuisineThe cuisine in Italy is varied as a function of cultures and peoples that have followed (Celts, Greeks, Etruscans, Romans, Lombards, Arabs, Normans, Austrians, Spaniards and even more), so a very large crucible of traditions and recipes. These cultural contributions have led to regional varieties are well characterized and rich dishes of sea and land. Then, Italian cuisine includes all the elements that are today considered typical of the Mediterranean diet. The regional cuisine is an important representation of the culture and history and some of its dishes have become a point of reference in the world. All regions are recognized for their particular products that are guarantee of quality made ​​in Italy.

Ribollita Finocchiona toscana Pheasant in red wine Stracotto al ginepro Crostini with chicken liver pate

Tuscan – Chianti and Montalcino: Among the typical dishes of Siena, we find soups, pappa al pomodoro, Ribollita, baked beans, bean soup and the chickpeas. The most famous Sienese cuisine dishes are roast venison, wild boar stew, chicken “cacciatora”, risotto with porcini mushrooms, pappardelle with wild game beef steaks, grilled game, grilled vegetables, stews and sauces for chicken livers. While among the famous sausage pork sausages, such as salami, finocchiona, buristo, the brawn, hams and sausages. 

Risotto with Barolo Braised beef with red wine Bagnacauda Anchovies in green Mixed bolled meats

Piedmont – Langhe: The cuisine in Langa has something magical. Here, the conventional wisdom has been able to redeem the poverty with the genius and passion. Visit this land, “go to Langa”, also means discovering the story of his kitchen. A cooking simple, tasty and strong flavors, also due to the delicacy of the “raw materials” which it uses with processing sincere and without disguise. But it is also the result of wise and ancient influences: the farmers brought the wine in the Valle d’Aosta and returned with Fontina that nobilitavano with truffle fondue reached so her toes more proud. Others took the salt route,

Gozian and Collio cuisine  Gozian and Collio cuisine Gozian and Collio cuisine Gozian and Collio cuisine Liptauer
Friuli V.G. – Gorizian Collio: Typical dishes of Gorizian cuisine are the musetto and brovada, or the sausage served with grated turnips, goulash, omelettes with herbs. The best dishes are made from the wild game: pheasant, hare, roe deer and wild boar prepared according to local tradition. The pork meat occupies a prominent part, known also boiled various meats, ham baked in bread served with horseradish sauce. Among the first courses excel homemade pasta topped with sauces of roast and wild game, gnocchi of potatoes and semolino stuffed with plums and topped with melted butter and cinnamon, polenta. Inspired by the Mitteleuropean tradition are “strudel” of apples and the most famous gubana.

Oltrepò Pavese Cuisine Oltrepò Pavese Cuisine Oltrepò Pavese Cuisine Oltrepò Pavese Cuisine Oltrepò Pavese Cuisine
Lombardy – Oltrepò Pavese: Agnolotti are “rolls” of fresh pasta filled with meat. They are topped with the sauce of the meat used for stuffing. For boiled with mustard of Voghera using various pieces of veal and beef and cuts of chicken or capon. The result is for meat lovers a sort of triumph of aromas and flavors. The mustard is a compound made of candied fruit preserved in syrup mixed. The dolcebrusco is a sauce to flavor the meat cold boiled.

Lamb, cheese and eggs Black truffles Fish soup Noodles with black truffle Provolone del Monaco
Molise: The flagship product of the region’s food production is olive oil. Also spelled, legume Samnite origins, flavored with fresh herbs and extra virgin olive oil, represents a model of enhancement of typical and traditional. The cuisine of the shepherds is famous for the “Pezzata” of Capracotta, mutton cooked in a tin-plated copper pots. In Termoli, instead, where the cuisine is linked to the fruits of the sea, it must be tasted “brodetto”. It ‘also known to the soup Santé of Agnone. The truffles of Molise represents about 50% of national production.

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