The Roman cuisine" is simple, safe, nutritious and tasty. It is very varied: pasta dishes, meat, offal and fish and amount of recipes using vegetables. It is a cuisine that respects the seasons, close to nature and the land (Italian food Avon OH). The Romans respect the culinary tradition which imposes on Thursday gnocchi, cod Friday and Saturday guts.
A dish should be done properly, seriously, respecting the traditions. Grated Parmesan cheese, salt, pepper, lemon, olive oil are not permitted on any dish. By cons, we drink wine more easily after taste: white or red, with a dish of meat or fish. The primo at least once a day is a burning obligation to which subject all Italianos. This is the main dish, in which one draws the bulk of its forces. Each region has its own specialties, but highlight compared to other countries, has many typical dishes common differently.
The Eternal City has always been a mixture of food from other places since the Roman legions began collecting recipes and ingredients, in some cases, the cooks of most remote regions of Empire. As the nation's capital, Rome took its culinary inspiration from all regions of north and south, with a preference for areas close to Lazio. In addition to fish in lagoon, the "mantecato baccala" culinary preparations of cod and appreciate the "frit moeche" kinds of small crabs caught twice a year during their molt. Ritual as the Venetian gastronomic culture: andar per bacari or andar per cicheti meaning aperitif in old taverns (bacari) where the Venetians in a friendly atmosphere, nibble cicchetti kind of local tapas fish served on bread or polenta slices.
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.
Italiano cuisine is a sunny kitchen, fragrant, a mixture of aromas and flavors that appeals to most discerning palates, whatever the latitude. This is a very refined cuisine and varied largely due to its regional influences from the original polenta in northern Italy, pizza in Naples until couscous Trapani in Sicily.
"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.
And accompanied by meat from the local farming by only extra virgin olive oil, with a tasty bread and wine for true connoisseurs. The rich dishes does not miss, like those in which we find the white truffle which Tuscany is full, or those that have their origins in finest tradition and in which oysters are used, lobsters and fish, which is always very fresh on the coast. In Tuscany, the kitchen still nevertheless represents a popular culture that makes a gourmet Tuscan, always eager to join taste of food and drink that of well-being at the table.
In culinary tradition of Venice, the "Serenissima" and the variety of products that make it up, reads the story of merchants, who came or went there to trade in Northern Europe up Far East. Among the signature dishes, there is the "polenta e oseleti" (polenta and birds) and rustic dishes such as "risi e bisi" (rice and peas) or "pasta e fagioli" (pasta with beans).
A dish should be done properly, seriously, respecting the traditions. Grated Parmesan cheese, salt, pepper, lemon, olive oil are not permitted on any dish. By cons, we drink wine more easily after taste: white or red, with a dish of meat or fish. The primo at least once a day is a burning obligation to which subject all Italianos. This is the main dish, in which one draws the bulk of its forces. Each region has its own specialties, but highlight compared to other countries, has many typical dishes common differently.
The Eternal City has always been a mixture of food from other places since the Roman legions began collecting recipes and ingredients, in some cases, the cooks of most remote regions of Empire. As the nation's capital, Rome took its culinary inspiration from all regions of north and south, with a preference for areas close to Lazio. In addition to fish in lagoon, the "mantecato baccala" culinary preparations of cod and appreciate the "frit moeche" kinds of small crabs caught twice a year during their molt. Ritual as the Venetian gastronomic culture: andar per bacari or andar per cicheti meaning aperitif in old taverns (bacari) where the Venetians in a friendly atmosphere, nibble cicchetti kind of local tapas fish served on bread or polenta slices.
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.
Italiano cuisine is a sunny kitchen, fragrant, a mixture of aromas and flavors that appeals to most discerning palates, whatever the latitude. This is a very refined cuisine and varied largely due to its regional influences from the original polenta in northern Italy, pizza in Naples until couscous Trapani in Sicily.
"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.
And accompanied by meat from the local farming by only extra virgin olive oil, with a tasty bread and wine for true connoisseurs. The rich dishes does not miss, like those in which we find the white truffle which Tuscany is full, or those that have their origins in finest tradition and in which oysters are used, lobsters and fish, which is always very fresh on the coast. In Tuscany, the kitchen still nevertheless represents a popular culture that makes a gourmet Tuscan, always eager to join taste of food and drink that of well-being at the table.
In culinary tradition of Venice, the "Serenissima" and the variety of products that make it up, reads the story of merchants, who came or went there to trade in Northern Europe up Far East. Among the signature dishes, there is the "polenta e oseleti" (polenta and birds) and rustic dishes such as "risi e bisi" (rice and peas) or "pasta e fagioli" (pasta with beans).
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