When it comes to Italian food, many people think of pizza and pasta. Do Italians only eat pizza and pasta?

It is also very frustrating that some restaurants, under the banner of Italian restaurants, have bacon pizza, durian pizza, fruit pizza on the menu, or else they have tomato pasta, meat sauce pasta, seafood pasta, etc. Yes, but no matter how many flavors you have, pizza is still pizza, pasta is still pasta, instead of this, it is more appropriate to rename it a pizza pasta restaurant.

Even if Italian cuisine is not as rich as our Greater Chinese cuisine, the status of "Italian cuisine" in the world is still quite high. It has thousands of dishes and a long history. It has had a profound impact on the catering in European and American countries, and has developed various factions including French cuisine and American cuisine. It is known as the "Mother of Western Food".

Let’s take a look at some classic Italian dishes. Because pizza and pasta are already well known, we will ignore them. But there is one thing. Many domestic pizza pastas are the same as authentic Italian Neapolitan pizza and pasta. There is a difference, among other things, in the selection of ingredients, especially in northern Italy, where it is more popular to use fresh spaghetti instead of dry pasta from the supermarket, and the tomato sauce has a lighter proportion.

1. Risotto (Risotto)

Risotto originated from northern Italy, which is rich in rice, and is a special dish in the Milan area. This is a classic Italian dish in which rice grains are cooked in stock to create a creamy, rich texture. First heat the butter in a pot and melt it, then add the onions, wine and broth. The rice is then added and cooked slowly over a simmer, followed by seasonings and toppings. The result is a rich flavor with a creamy, rich texture.

Authentic Italian risotto is cooked rice with uncooked rice. This taste is difficult for Asians who are accustomed to overcooked rice to accept. The stock portion is usually based on meat, fish, or vegetables. In many places, cream, wine, saffron and onions are added to the risotto.

2. Milanese veal/bone-in beef tendon (Osso buco alla Milanese)

Risotto is usually the first course (primo piatto) in Italy, and the second course Previously served on its own, risotto alla milanese is served alongside Osso buco alla Milanese.

The bone-in beef tendon here is a super specialty of Milanese cuisine! Tender veal shank slowly simmered in white wine and an aromatic gremolata (a condiment made from lemon zest, garlic and parsley).

Traditionally the side dish is risotto or polenta, depending on the region. When you've finished your meat and veggies, don't rush up and leave, because the best part of this dish is the creamy marrow scooped from the veal bones.