Someone asked which country is the mother of western food? I think most people would say French food. Now I solemnly tell you that the mother of western food is Italian food! Italy is a country of delicious food. They have a long history in food. Just like their art, fashion and cars, they always like to elaborate. Italian food is elegant and noble, thick and simple, and pays attention to the original flavor. Italian food is very rich, with thousands of dishes. Besides the famous pizza and pasta, it is also famous for its seafood and desserts. Italian cuisine with a long history has had a far-reaching impact on the catering in Europe and America. Many factions including French cuisine and American cuisine have exhibited it, so it is known as the "mother of western food". View wonderful pictures

The style and characteristics of the catalogue are summarized. Using the natural flavor of ingredients skillfully, delicious dishes are cooked with rice noodles, with various patterns and rich tastes. Introduce several Italian specialty dishes: sliced veal, fresh meat, Italian wonton soup salad, authentic pasta, Italian fried rice noodles, dough bumps, Milan calf ham and cheese steak, braised white beans, tripe vegetables, roasted quail and spicy lamb chops, tomato sauce, bass, Tiramisu, Italian food culture, Italian delicacies: Italian food, eating habits and etiquette in the ice cream era, and summarize the styles and characteristics. There are many varieties and rich regional differences in cooking delicious rice noodles, which has created several Italian specialties introduced locally: sliced veal and fresh meat dishes, Italian wonton soup salad, authentic pasta, Italian fried rice, acne, Milan calf ham and cheese steak, braised white beans and beef tripe vegetables, roasted quail and spiced lamb chops, tomato sauce, perch and tiramisu Italian food culture "Italy" delicious: ice cream age.

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 its founding 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 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 join 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 the peak, thus establishing the sacred status of "mother of western food" and influencing most parts of Europe, and was known as "the ancestor of mainland cooking".

Italians have contributed a lot to western food culture. In A.D. 1533, when Italian Princess Catherine de Medici married Crown Prince Henry II of France, she brought 30 chefs to introduce new food and cooking methods to France. The French combined the culinary advantages of the two countries and gradually developed them, creating the most famous representative of western food today-"French cuisine". Secondly, the Italians invented the fork for eating, which set a new annotation for the culture on the dining table.

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

Italian cuisine pays 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 garlic, onion, tomato sauce and cheese very much, and pay attention to making sauces. Cooking methods are mostly frying, frying, roasting, braising and braising. Usually, the main ingredients are wrapped or pickled, fried or baked, and then cooked together with the ingredients, so that the taste of the dishes is extremely excellent, and a layered multiple taste is formed. Italian food is very particular about heat. Many dishes require medium-rare cooking, while others require tender with blood, such as Roman fried chicken and Angus tender steak. Rice, noodles and macaroni all need a certain hardness.

Clever use of the natural flavor of ingredients to cook delicious Italian food always involves olive oil, black olives, dry white cheese, spices, tomatoes and Masala wine. These six ingredients are the soul of Italian cuisine, and they also represent the rich and fully utilized edible raw materials in Italy, so Italian cuisine can be called "authentic tradition" and unparalleled. The most commonly used vegetables are tomatoes, cabbages, carrots, asparagus, lettuce, potatoes and so on. Rice is widely used as a side dish, including meat, oysters, squid, frogs, mushrooms and so on. Italians are very particular about the production and processing of meat, such as dried beef, Parma ham, Italian sausage, Bologna sausage, sausage and so on.

Dessert these cold meat products are very suitable for appetizers and wines, and they are world-renowned.

Cooking with rice flour has many varieties and rich tastes. Italians are good at making noodles and rice products, which are essential for almost every meal, with diverse varieties and different flavors. The famous ones are spaghetti, pizza and so on. Spaghetti with different shapes and colors tends to let the sauce enter the noodle tube, while striped powder keeps the sauce on the surface of the noodle, and the color represents the addition of different nutrients to the noodle. In the process of making noodles, red noodles are mixed with red sweet pepper or sweet pepper root, yellow noodles are mixed with saffron or pumpkin, and green noodles are mixed with spinach. The black side has the most visual impact, and it uses cuttlefish ink. All colors come from natural ingredients, not pigments. The taste of noodles is dominated by three basic sauces, namely tomato-based sauce, fresh milk oil-based sauce and olive oil-based sauce. These sauces can also be used with seafood, beef and vegetables, or simply with spices to change different flavors.

Regional differences create local cuisine. Due to the differences in climate and local conditions between north and south, Italy has four major cuisines. Food in northern Italy: 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 cooking food with butter. China and Italian cuisine: Dosnica and Lazio are the representatives, and the featured products are Dosnica beef, artichokes and pacioli Yano cheese. Food in southern Italy: specialties include hazelnut, mozzarella cheese, bergamot oil, bonito and so on. The main ingredients of pasta are hard wheat flour, salt and water, including macaroni, spaghetti and wheel flour. They prefer cooking food with olive oil and are good at using herbs, spices and seafood. Island cuisine: Silesia, as the representative, is deeply influenced by Arabia, and its diet style is different from other parts of Italy. Seafood, vegetables and various pasta are still the main products, and the specialties are dried salted fish and blood oranges.

Italian food tastes very particular. Generally, the first course is to eat, such as soup or pasta, risotto rice, tortillas and pizza. The main course includes seafood plate and meat plate. In Italian food, seafood is cooked in a variety of ways than meat, and the traditional menu will keep the side dishes column. A popular side dish is coriander fried for preservation.

Spirulina, tomato and cheese salad, etc. The modern main course will be served with more vegetables and starch to balance the nutrition without choosing another dish. The famous main courses are: stuffed cuttlefish, fried cowboy slices with herbs, roasted beef tenderloin with mushrooms and red wine sauce, etc. Then salad, dessert or cheese. Italian desserts are dazzling, including cakes, ice cream and alcoholic fruits. The famous Italian cheesecake, Sicilian tricolor ice cream and tiramisu, etc. After dessert, the waiter will push the cheese cart. Cheese is a common food in Italy. There are about 400 kinds of cheese that can be eaten with vegetables or red wine. Common Italian cheeses include BeiPaese, Fonfina and Provolone. After eating, you can drink a cup of espresso or foamed coffee to help digestion, preferably with some almond biscuits. Italian food is heavy. In order to avoid waste, you can choose one dish for each dish.

Italians generally like the fat, spicy, sweet and sour taste, pay attention to the thick, fragrant and rotten dishes, and generally pay attention to the collocation of dishes and wine, fish and white meat (calf, chicken, etc. ) with white wine, meat dishes with red wine or pink wine. Paste, porridge, etc. all depend on their own sauces to determine the wine. Fish and shellfish sauces are paired with white wine. If there is meat, use red wine or pink wine. Italians don't like minced meat and fat pork, and only use white bread for bread.

The editor of this paragraph introduced several Italian specialty dishes that originated from Italian cuisine in the Roman Empire. The Roman Empire was regarded as the [mother of western food], and even French cuisine was sheltered by it and reached its present scale. Some experts say it is the most eastern western food (China's pasta was introduced to Italy in the 8th century).

To taste Italian food, you should first browse the orthodox Italian menu, which is usually divided into appetizers (appetizers)

Seafood drinks, the first course (soup, macaroni), the second course (meat, seafood) and dessert, sometimes the vegetable options are also subdivided, but most appetizers or the first course will be accompanied by vegetables, so it is unnecessary.

The whole set meal is to choose the same appetizer, the first and second courses, and then choose a dessert. If your appetite is limited, you can choose one of the appetizers or the first course, or omit the dessert. But remember, Italy is known as the second hometown of travelers, and there is no need to tie your hands and feet when eating Italian food. A group of people are lively, generous, happy and have an atmosphere.

The problem is that Italy is like Mecca for food. Each place has its own characteristics and flavor, and local restaurants can only choose key dishes. But basically, they still have their own ownership. For example, Yi Bei is rich in agriculture and animal husbandry, because it is close to France, Aoshan Mountain is warm and fragrant, and it is famous for its troublesome baked goods.

Yinan cuisine is dominated by seafood and vegetables, and its color cooking has obvious Mediterranean style, heavy seasoning, simple technique and original flavor. Central Italy has the advantages of both, especially the vegetables and spices bred from volcanic soil, which have derived many rich historical delicacies.

Want to further explore the original flavor, the following are Italian specialties:

Sliced veal veal is a specialty of Milan. It is boiled with celery, onion, bay leaf and other spices and white wine until it becomes soft, cooled and sliced, and topped with mayonnaise sauce made of squid and fish sauce (both representative varieties of Italy).

This fresh meat dish is named after a famous Venetian. Traditionally, it is eaten with raw beef slices, garlic-flavored olive oil, salt, pepper, lemon juice and cheese. The alternative version uses sashimi.

Italian wonton soup is like spaghetti with small wonton. Inner swallow is mainly ground meat, cheese, ham, vegetables and so on. This way of eating is to cook it into broth.

Roasted lamb chop salad is rich in lettuce, zucchini, sweet pepper, octopus, turtle, pine nuts, cauliflower and so on. To make a salad, just add extra olive oil, wine vinegar, salt, pepper and lemon juice.

There are hundreds of authentic pasta, and the most authentic one is the round and thin one. Meat sauce in the north, fried ground meat with tomatoes (authentic foie gras and bacon)

Authentic pasta with cream and egg sauce in the middle, fried with cheese and bacon, and added with egg yolk. The ancient flavor is pine nut sauce, which is made of pine nuts, basil, garlic, olive oil and salt and pepper.

Italian fried rice is noodles in the south and rice in the north. This loose round rice is cooked with seafood, mushrooms, mung beans, cheese and so on. Let it cool before eating.

The practice of dough bumps is very similar to [taro balls]. It is made of cooked potatoes or pumpkins and rye mixed with flour and then shaped into small pieces. Eating is similar to pasta.

Milan calf is Milan's specialty. Cut the calf shank into circles and stew it with white wine, tomatoes and spices for a long time. Bone marrow is its essence.

Ham, cheese, steak, ham, cheese and beef are all Italian specialties. The key is to eat it immediately after frying, without adding other sauces and adding olive oil at most.

Italian chefs are more tender and tender.

Stewed tripe with red and white beans means that people eat internal organs (except intestines). Stewed tripe with white beans and tomatoes is a famous dish in Central China.

Roasted quail with vegetables and roasted lamb chops with spices are seasonal dishes cooked only in summer, while the latter is the new favorite of local diners. They are characterized by being marinated with various spices for a long time, then stewed and roasted, fresh, fragrant and smooth, without sauce.

Sea bass in tomato sauce Most people eat fish by stewing, and then drenched with various sauces. Other seafood is simply fried, baked locally or boiled, all of which are original.

Tiramisu took long finger biscuits and soaked them in coffee juice and milk, then made sauces with coffee juice, cheese, chocolate and whipped cream, folded them into seven layers in the form of biscuits and sauces, and served them after refrigeration.

Edit this paragraph Italian food culture Italian food originated from the court of the ancient Roman Empire and has a strong food atmosphere in Florence during the Renaissance. It is known as the "mother of mainland cooking" and enjoys a high reputation in the world. Italian food is mostly based on the ocean.

Mainly seafood pasta, supplemented by cattle, sheep, pigs, fish, chickens, ducks, tomatoes, cucumbers, radishes, green peppers, kohlrabi and leeks. The production method is generally fried, fried, boiled, braised or braised, with garlic and dried Chili, which is slightly spicy and the temperature is generally 67% mature. It pays attention to the feeling of teeth, and it is beautiful for its hardness and elasticity, forming the characteristics of 12, which is mellow, fragrant, fresh, raw, raw, slightly spicy, hard and tough. This is manifested in Florence Steak, Roman Devil Chicken, Neapolitan Roasted Lobster, Barry Turtle, Osbock Cow Elbow, Za Magron Salad, Milester Macaroni, Broken Egg Sauce, Braised Chicken with Green Pepper, Stewed Prawns, Grilled Fish, Cold Chicken, White Bean Soup, Ham Daoxiao Noodles and other famous foods, which have attracted tourists from all over the world.

Compared with Chinese food, spaghetti, pancakes, rice, sausages and drinks have to go up a flight of stairs. Spaghetti, also known as spaghetti, has a good reputation. It is divided into four categories: linear, granular, hollow and hollow fancy, and is made of flour, eggs, tomatoes, spinach or other auxiliary materials by machine. The most famous ones are macaroni, mussel shell powder, bow tie powder, shredded fish and snail powder, mung bean soup powder and tomato sauce powder, which are available in four colors: white, red, yellow and green. This kind of powder is chewy when cooked, and it is delicious with ham, bacon, minced meat, shredded fish, cheese, mushrooms, fresh bamboo shoots, peppers, onions, shrimps, green beans and various seasonings. Italy produces 2 million tons of noodles every year, with an average of 30 kilograms per person per year.

Italian pizza, also known as "pizza", is made by putting an oil-soaked dough embryo on a pizza iron plate, adding various fillings (such as pork, beef, ham, cucumber, eggplant and onion) to bake the dough, seasoning it with dry tomato sauce, and decorating it with shredded olives and diced eggs. There are more than 2,400 fast food restaurants in Italy that specialize in selling this kind of pancake, and the profit is very high.

Italian rice is also called "Charrito". This is to stir-fry chopped green onion, butter and rice, and add wine while frying to make it dry and tasty; Or stewed with peas, vegetables, broth and rice, which tastes fragrant and soft. Shalituo and China Xinjiang Uygur's pilaf have the same effect, both of which are world-famous delicacies.

Italian sausage, nicknamed Salome, is shaped like a thick and round rolling pin. There is a layer of powdery white mold outside, which is purple and fragrant after cutting. It has something to do with German enema.

Italian drinks include soft drinks, low-alcohol drinks, exciting drinks and nutritious drinks, all of which are well-made. Champagne, which is known as the "best messenger", and Vino, which is cheap and good, are all famous wines. Italy is an alcoholic country. Both men and women love to drink, even when drinking coffee, alcohol should be mixed to increase its flavor. Because drinking often takes a long time for a meal, Italians have a mantra: "Don't drink if you don't want to spend time."

Italians treat, stay at home on Sundays and festivals, and usually go to restaurants. The procedure is to have some champagne before the party. They gently pry open the cork and let the gas in the bottle slowly push out. Suddenly, the cork pops up with a "ping", which is a good omen for the host and guests. Applause and congratulate, and drink heartily. Then serve seafood platters and drink wine. Then there are four main courses: one is mixed rice soup, fried rice (or macaroni) and cheese; Two, steak, fish and shrimp or a variety of chicken dishes, lettuce; The third is fruit, ice cream and the like; The fourth is dessert and cake. Drink digestive wine and coffee after meals. If you are a wealthy family, there are often as many as seven main courses in the festival, and you must also prepare appetizing absinthe and digestive spirits. Italians are never rigid at parties. They can eat and drink whenever they want. They are convinced of the old saying: "When a guest drinks, he is happy, and the host's face glows."

Editing this paragraph "Italy" is delicious: Italian food is like boots on the Italian peninsula, and the climate and customs between the north and the south are very different. Due to the long-term independent development, local cities have gradually produced local cuisines with their own characteristics; Italian cooking advocates simplicity, naturalness and simplicity. According to the different cooking methods, local dishes are divided into four factions: northern Italy, central Italy, southern Italy and island cuisine.

Food in northern Italy: The main ingredients of pasta are flour and eggs, especially lasagna and lasagna. In addition, the north is rich in medium-long rice, suitable for cooking Italian multi-spindle rice and Milando spindle rice, and likes to cook food with butter.

China and Italian cuisine: Dosnica and Lazio are the representatives, and the featured products are Dosnica beef, artichokes and pacioli Yano cheese.

Food in southern Italy: specialties include hazelnuts, sun-dried tomatoes, mozzarella cheese, bergamot oil, Baoxianni mushrooms and so on. The main ingredients of pasta are hard wheat flour, salt and water, including macaroni, spaghetti and wheel flour. They prefer cooking food with olive oil and are good at using herbs, spices and seafood.

Island cuisine: Silesia is the representative, deeply influenced by Arabia, and its food style is different from other parts of Italy. It is still dominated by seafood, vegetables and various dry pasta, and its specialties are salted fish eggs and blood oranges.

Italian dinner will provide a full set of dishes, including appetizers, soup, pasta, pizza, main course and dessert. Eating the first course, soup or noodles is called the first course, the main course is equal to the second course, then salad, dessert or cheese, and finally coffee or wine after dinner. Choose one course in each course.

The first course includes soup, pasta, risotto, corn cake or pizza.

The second course includes a plate of seafood and a plate of meat. In Italian food, seafood is cooked in more ways than meat. The traditional menu will keep the side dishes column. Popular side dishes include fried mushrooms with coriander and tomato and cheese salad. The modern main course will be served with more vegetables and starch to balance the nutrition, so there is no need to choose another dish. Famous entrees include stuffed cuttlefish, fried beef slices with herbs and roasted beef tenderloin with mushroom and red wine sauce.

Italian desserts are dazzling, including cakes, ice cream and alcoholic fruits, such as the famous Italian cheesecake, Sicilian tricolor ice cream and Tiramisu. After dessert, the waiter will push the cheese cart. Cheese is a common food in Italy. There are about 400 kinds of cheese that can be eaten with vegetables or red wine. Common Italian cheeses include Gorgonzola, BeiPaese, Fonfina, Parmesan, Provolone and Mozzarella.

You can drink a cup of espresso or cappuccino after dinner to help digestion, and it is best to have some almond biscuits.

Italian food has a strong taste. In order to avoid waste, you can separate several dishes, or two or three people can share a whole set of Italian dishes.

Exquisite Italian Cuisine Italians have little entertainment in the evening, so they spend most of their time eating dinner. Generally, the meal time is very long, from appetizers to after-dinner wine. If you keep eating it, you may fall asleep. Sometimes it is midnight or early morning after dinner, but Italian diners will never blush and rush to the chef to serve or check out. They always like to take their time and taste food calmly.

Italian cooking methods are varied and impressive. Take the most common flour as an example. An excellent Italian chef can cook thousands of different flavors of pasta. If you want to make a comparison, the matching materials used in different regions are very different, and the tastes are also very different. Carbonara in Rome can be regarded as the representative of spaghetti, which is better than rolling out a unique flavor with cheese, eggs and whipped cream.

Tuscany, where Fei Lengcui is located, is rich in olive oil, so using flour products to pour olive oil is relatively simple, but the entrance feels good. South Italy mainly uses dried noodles, and tomato sauce made of cooked tomatoes is widely used as sauce. Seafood noodles are very fresh, and clams, shrimps and mussels are eaten one after another, which increases the diversity of southern pasta. Northern pasta likes to use cream and cream in practice, and noodles are also available. Shopkeepers like to defend noodles by hand, and then add other flavors to flour to make noodles colorful and delicious. For example, the black cuttlefish noodles in Venice are one of the representatives.

However, as the most traditional food in Italy, macaroni that can be eaten at home and abroad is not complicated: the fabric is boiled in boiling water, quickly taken out, soaked in boiling water, filtered out, spread on a plate, added with oil, grated cheese and various sauces, and then eaten with a fork. A vermicelli bounces around the lips and teeth, with a variety of customs and excellent taste.

When it comes to changes in practice, desserts are also very convincing. In every season, Italy has specially made desserts: fried bread fritillary is a special dessert between the New Year (1 6) and the carnival (mid-February). There is Christmas cake at Christmas and chocolate eggs at Easter. Eggshells watered with chocolate sauce are not uncommon, ranging from the size of real eggs to giant eggs like pillows, and even gifts hidden in eggs are strange.

Besides, there are many articles to do with Italian pancakes, and even they have other uses. Guangzhou people who like early adopters believe that they have all eaten pizza, which is the most familiar Italian pizza. However, Italian chefs also told reporters that in this country, authentic Italian pancakes are thin and crisp, only covered with tomato sauce, cheese, olives or herbs (such as spicy spinach Rucloa). When eating, use a knife and fork to cut it into the right size or roll it up to eat. No matter which Italian restaurant you sit in, when waiting for service, the restaurant will also send some cold bread and a hard biscuit called Grissini. This kind of thin and long hard biscuit is very fragrant and chewy, while cold bread is mostly used to dip the sauce left over from the first or second course. Because the taste of the main lai often depends on how delicious the sauce is. Therefore, in the chef's opinion, gourmets who really know how to eat Italian food always eat all the sauces on their plates!

Finally, I almost forgot to remind Italian chefs that eating Italian food must be accompanied by wine (Vino), otherwise it would be like a fly in the ointment. Basically, beef, sheep and pork with heavy taste are matched with red wine, while chicken and seafood with light taste are matched with white wine. At the China World Hotel, the reporter tasted a cup of white wine that was not strong at all but was extremely mellow, and it felt very good.

Recently, China Dajiu Station held an "Italian Food Festival" promotion activity, and chef Lackland Dogg from afar cooked a full set of four dishes for us: seafood salad, Italian beef tenderloin, pasta and Italian dessert. These dishes fully demonstrate the characteristics of Italian cuisine. They are very delicate and have a unique taste, which is enough for a guest to have a full meal. Several guests here are full of praise after tasting it.