people ask which country is the mother of western food? I think most people will say it's French food. Now I solemnly tell you that the mother of western food is Italian food! The Italian nation is a nation of gourmets. They have a long history in food. Like their art, fashion and cars, they always like to elaborate. Italian food is elegant and noble, and it is thick and simple, paying attention to the original flavor. Italian cuisine is very rich, with thousands of dishes. Apart from the well-known pizza and spaghetti, its seafood and desserts are well-known. Italian food with a long history has had a profound influence on the catering in Europe and America, and many factions including French food and American food have been exhibited, so it is known as the "mother of western food".

Italy is located in the Apennine Peninsula in southern Europe, with a population of more than 76 million, most of whom believe in Catholicism. Since the construction of Rome in 753 BC, the Roman Empire has developed advanced ancient Roman civilization on the basis of absorbing the essence of ancient Greek civilization, thus becoming the political, economic and cultural center of Europe at that time. Princes and nobles, led by Florence, have demonstrated their strength and power by researching and developing cooking skills and having exquisite chefs, which is regarded as honor and glory. Therefore, at that time, ordinary people thought that as long as they could become masters of cooking, they would have the opportunity to be in the aristocratic circle, and even the whole country was filled with the fun of research and development of cooking skills, which pushed the development of catering industry to its peak, thus laying a sacred position as the "mother of western food" and affecting most parts of Europe, and was known as the "ancestor of continental cooking".

Italians have contributed a lot to western food culture. In 1533 AD, when Princess Catherine Di Medici of Italy married Crown Prince Henry II of France, she took 31 chefs to introduce new food and cooking methods to France. The French combined the culinary advantages of the two countries and gradually carried them forward, creating the most famous representative of western food today-"French cuisine". Secondly, the Italians invented the fork for dinner, which set a new annotation for the culture on the dining table.

Italian cooking is famous for its exquisite dishes in the world. It is different from French cooking and has its own style and characteristics:

The dishes pay attention to the original flavor and the use of heat.

Italian dishes pay the most attention to the essence and true colors of raw materials, and the finished products strive to maintain the original flavor. In the cooking process, I like to use garlic, onion, tomato sauce and cheese very much, and pay attention to making sauces. Cooking methods are mostly fried, fried, roasted, braised in red and braised in red. Usually, the main ingredients are wrapped or marinated, fried or roasted, and then cooked together with the ingredients, so that the taste of the dishes is extremely excellent and a layered multiple taste is created. Italian cuisine is very particular about the heat. Many dishes are required to be cooked in six or seven degrees, while others are required to be tender and bloody, such as Roman fried chicken and Angus tender steak. Rice, noodles and macaroni require a certain hardness.

skillfully use the natural flavor of ingredients to cook delicious food.

When cooking Italian food, olive oil, black olives, dry white cheese, spices, tomatoes and Marsala wine are always indispensable. These six ingredients are the soul of Italian cuisine, and they also represent the abundant and fully utilized edible raw materials in Italy, so Italian cuisine can be called "authentic and traditional" without parallel. The most commonly used vegetables are tomatoes, cabbages, carrots, asparagus, lettuce, potatoes and so on. Rice is widely used as a side dish, with meat, oysters, squid, frogs, mushrooms and so on. Italians are very particular about the production and processing of meat, such as Drybeef, Parmaham, salami, Bologna sausage, leg, etc. These cold meat products are very suitable for appetizers and wine, and are world-renowned.

Cooking with rice flour is rich in variety and taste.

Italians are good at making noodles and rice products, and they have to cook almost every meal, and they have various varieties and different flavors. The famous ones are spaghetti, pizza and so on. Spaghetti with different shapes and colors is inclined to let the sauce enter the noodle tube, while striped powder keeps the sauce on the surface of the noodles, and the color represents the addition of different nutrients to the noodles. In the process of making noodles, red noodles are mixed with red sweet pepper or sweet pepper root, yellow noodles are mixed with crocus or pumpkin, and green noodles are mixed with spinach. Black noodles are the most visually impactful, using cuttlefish ink, and all colors come from natural ingredients, not pigments. The taste of noodles is dominated by three basic sauces, namely tomato-based sauce, fresh cream-based sauce and olive oil-based sauce. These sauces can also be paired with seafood, beef, vegetables, or simply with spices to change into different flavors.

regional differences create local cuisine.

There are four major Italian cuisines due to the differences in climate and local conditions between north and south. Northern Italian Cuisine: The main ingredients of pasta are flour and eggs, especially lasagna and lasagna. In addition, the north is rich in medium-long rice, which is suitable for cooking Italian multi-spindle rice and Milan-style Lisuo multi-spindle rice. I like to cook food with butter. Chinese and Italian cuisines: represented by Dosnica and Lazio, the specialty products are Dosnica beef, artichokes and pachauliano cheese. South Italian Cuisine: Specialty products include hazelnut, mozzarella cheese, bergamot oil and Bonito. The main ingredients of pasta are hard wheat flour, salt and water, including macaroni, spaghetti and wheel flour, etc. They prefer to cook food with olive oil and are good at using herbs, spices and seafood. Island cuisine: represented by Silesia, deeply influenced by Arabia, the food style is different from other parts of Italy, and seafood, vegetables and all kinds of pasta are still the main products, and the specialty is salted dried roe and blood citrus.

You are very particular about the taste of Italian food. Generally, you should start with the first course, such as soup or pasta, risotto rice, corn cake and pizza. The main course includes seafood plate and meat plate. In Italian meals, seafood is cooked in a variety of ways than meat. The traditional menu will keep the side dishes. Popular side dishes include fried mushrooms with coriander, tomato and cheese salad, etc., while modern main dishes will be accompanied by more vegetables and starchy foods to balance nutrition, and there is no need to choose another dish. The famous main dishes are: Stuffed cuttlefish, fried cowboy meat slices with herbs and roasted beef tenderloin with mushroom red wine sauce, etc. Then there are salads, desserts or cheese. Italian desserts are dazzling, including cakes, ice cream and wine-flavored fruits. The more famous Italian cheese cakes, Sicilian tricolor ice cream and Tiramisu, etc. After enjoying the dessert, the waiter will push the cheese cart. Cheese is a very common food in Italy. There are about 411 kinds of cheese, which can be eaten with vegetables or red wine. Common Italian cheeses are BeiPaese, Fonfina, Provolone and so on. After eating, you can drink a cup of espresso or foamed coffee to help digestion, preferably with a little almond cookies. Italian food is relatively heavy, so in order to avoid waste, you can choose one dish for each dish.

Italians generally like fat, spicy, sweet and sour tastes, pay attention to the richness, fragrance and rotten taste of dishes, and pay attention to the collocation of dishes and wine. Generally, fish and white meat (calf, chicken, etc.) are served with white wine, and meat dishes are served with red wine or pink wine. Paste, porridge and so on depend on their sauces to determine the wine. The sauces of fish and shellfish are matched with white wine. If there is meat, red wine or pink wine is used. Italians don't like to eat minced meat and fat pork, and only white bread is used for bread.