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Italian Cuisine - cuisine of the Italian people, which is also the cuisines of Italy.
Soup
Soup is not the invention of the Italians , but they have taken the word . Soup in Italian means something softened , what they drink . But still it was not always that today is called soup. In the 16th century Italy were not aware of soup. Five hundred years ago, one of the Roman chefs described the preparation of the dishes that he called her soup : "The pot I treasure ham , two pounds of beef , one pound of veal, young chick and a young pigeon . Once the water boils , I add spices, herbs and vegetables. My master could eat this dish for six weeks in a row . " The most famous Italian soup - minestrone .
He is prepared from seven ingredients - seven types of vegetables, seven types of meat and seven kinds of spices that the legend represent the seven virtues, the cardinal.
Meat and fish
More from antiquity in Italian cuisine is surprising flavor of sheep, goat or pig milk - Abbacchio al Cacciatore or breast with polenta . Saltimbocca alla Romana - veal fillet with ham and sage - and invented on the banks of the Tiber. Typical Roman can be called Coda alla Vaccinara - cooked with lots of celery oxtail . Many of the surviving courses and to this day say that earlier, in the Middle Ages , the main requirement was cheap products from which these dishes are prepared. It is these dishes is Rigatoni con la Pajata - stewed in wine with vegetables veal offal and Fagioli con le cotiche - beans with bacon .
Vegetables
From the time of the ancient Romans on Italian tables adorned asparagus. With her prepare many delicious and nutritious meals . Wild asparagus grows throughout Italy (March to May) , from the sea and ending with knobby terrain , there are also varieties of mountain - in the Lombard region and in Friuli . Of great interest is cultivated asparagus , processing of which is not such a simple task. Perhaps this is why it is used as a separate dish rather than as a side dish .
Tomatoes and red pepper peperonchino like in Italy, as we have potatoes and horseradish. Tomatoes make up the majority of Italian salads and hot dishes. Pride Italian food - tomato sauce , salsa di pomydoro .
In the old recipes cook it for several hours on low heat and add basil or oregano . Under this sauce you can eat whatever you want , but in Milan with him cook risotto.
Garnish
Speaking of Italian food not to mention the wonderful pasta. Historians claim that the pasta had brought with him from China Marco Polo as a souvenir. It was thin tubes of dough : the truth , the Chinese made them with rice flour . In the literature, the pasta was first mentioned in the "Decameron" Boccaccio . Some claim that the name of the pasta made some cardinal, who saw them for the first time at his table, exclaimed: "Oh, ma Caroni ! " - Which means " Oh, how cute! ". Others deny - say that the ancient Greeks , encountering something special that they liked in the southern cities of Italy , called word maccherone.
Featured in Italian ravioli - probably also borrowing from China. Ravioli - a small square dumplings stuffed with sharp , not necessarily meat and cheese often .
Pasta and ravioli served with tomato sauce and grated cheese.
Risotto - one of the most popular Italian dishes. It is difficult to imagine an Italian restaurant that offers this dish .
In rice very ancient origin , it is believed that he came from the east, possibly from Bengal, from India. The Romans were familiar with rice, but they should not eat it, and used for the manufacture of creams and obtain medical concoctions. Rice in Italy was first officially mentioned in a document XV century in Milan , in a letter Hianhaletstso Visconti, Duke of Milan. In the XVI century, Milan was completely surrounded by rice fields with their default channel that glistened in the sun. Risotto , usually with saffron, was invented in Milan, but now it is popular all over Lombardy. It can be cooked with fish from the lakes or a year , with pumpkin or pepperoni with luhaneha ( sausage) or frogs, in any case, will fine dining.
Appetizer
A special role in Italian cuisine is given snacks - antipasto . These Italians owe the Catholic Church in the face of the Vatican librarian Bartolomeo Sacchi , because he blessed the development of Roman food Antipasto. As published in 1475 in those times bestseller - work "On the sincere joy and well-being ", this very well-read people recommend Romans contrary to tradition start any meal with fruit. The result of his health culinary quest became a compromise , but a splendid , in the spirit of the Renaissance, option: snack from slices of ham with melon, figs or peaches.
Dairy products
Italian cheeses - an indispensable element of an Italian meal. Italy has produced some 400 varieties of cheese , the most popular - mozzarella (mozzarella) , horhontsola (gorgonzola) and and cheese (parmigiano - « Parmigiano "). But apart from these, there are many others. After its famous cheeses many regions. It is hard flavored cheese , grated or cut into small pieces , adds piquancy most Italian dishes. Mozzarella - the soft fibrous cheese from the milk of buffaloes - serving breakfast King of England, without it costing almost any classic pizza, and that it is part of a delicious salad caprese ( Caprese ) - with tomatoes and basil . The real mozzarella cheese prepared from milk buffaloes near Rome and Naples.
Horhontsola got its name from the village in the outskirts of Milan . It is made from cow's milk and specially cultivated mold in it .
Parmesan- Cheese making in the vicinity of Parma , Reggio in Эmiliyi , Mantua, Bologna and Modena . It is a barrel that weighs on average about 35 pounds. Parmesan shall take "fresh » (fresco), « mature » ( 18 months), and the "old » (vecchio), maturity of 2 years.
Ricote (ricotta) is perfect for pasta , omelets and desserts.
Italian ice cream
And of Italian ice cream just need to be treated separately .
It is thought that ice cream was invented in XV century Florentine architect Bernardo Buontalenty . And now, in Italy there are hundreds of varieties of ice cream - from fruit sorbet to garlic ice cream or cream cheese flavored cheese. Last Antipasto served as appetizers before the main meal. So elegant meal can begin with ice cream and they also end.
Dessert
Italians are very fond of ice cream, which there are many types.
Other desserts:
Panetone - cool cake made with yeast dough baked in a cylindrical shape.
Tiramisu - Dessert with cream "mascarpone" and cocoa.
Kasata
Wine
Winery in Italy classes so long ago that even historians can not exactly answer the question, when locals began to grow vines , collect and crush berries. According to conservative estimates of the first distilleries appeared on Apenninskomu Peninsula 3000 years ago. However , the legend of Dionysus, the vine that podaryv people died because of his weakness , of course, ancient .
Very tasty "Milk Venus" - a strong 30 -degree drink white with a delicate aroma of honey and herbs. According to legend, his recipe is kept secret from the first century BC. BC, when it was brought to the temple of Venus podorozhanam Erytsiyskoyi .
" Sparkling wine Natural fermentation is not an invention of the French monk Home Perinyona , as the ancient Romans , and they did it over two thousand years ago. A famous French monk simply never existed. "- From the words uttered Mario Fregoni - Associate Professor of Italian Catholic University of Piacenza in Congress winemakers in Trento. The scientist is also president of the National Committee of wines DOC.
Based on its recent research , Mario Fregoni said that the most ancient Romans were the discoverers of natural sparkling wine with the addition of wort or other sugars . Moreover, they did and sparkling wines consumed in large quantities. This method of wine production gradually improved over the centuries , coming to the present method of adding wort directly into the bottle.