Italian cuisine pays the most attention to the nature of the raw materials, the original color, the finished product strives to maintain the original flavor. In the cooking process very much like to use garlic, green onions, tomato sauce, cheese, pay attention to the production of sauces. Cooking methods such as stir-frying, frying, grilling, braising, stewing, etc. are mostly used. Often the main ingredients are wrapped or marinated, fried or grilled, and then cooked with the toppings, resulting in dishes with exceptional flavors and multiple layers of texture. Italian cuisine is very particular about the heat, with many dishes being cooked to 60 or 70%, while others require tenderness and blood, such as Roman-style fried chicken and Angus steak. Rice, noodles and macaroni require a certain degree of hardness.
2) clever use of the natural flavors of the ingredients, cooking a beautiful meal
Cooking Italian food, there is always a need for olive oil, black olives, dry white cheese, spices, tomatoes and Marsala wine. These six ingredients are the soul of Italian cuisine and represent the ingredients that are abundantly available and utilized in Italy, which is why Italian cuisine is known as "authentic and traditional". authenticity and tradition. The most commonly used vegetables are tomatoes, cabbage, carrots, lobster, lettuce and potatoes. Rice is widely used as a side dish with meat, oysters, squid, pheasant and mushrooms. Italians are very particular about the production and processing of meat, such as air-dried beef, air-dried ham, Italian sausage, Bolognese sausage, bolognese leg, etc., desserts, these cold meat products are very suitable for appetizers and wine accompaniment, enjoying a worldwide reputation.
3) rice and noodles to do dishes, a variety of patterns, rich flavors
Italians are good at making noodles, rice products, almost every meal must be done, and a variety of varieties, different flavors. The famous ones are pasta, pizza and so on. Pasta with different shapes and colors, oblique shape is to let the sauce into the pasta tube, and there are stripes of powder so that the sauce stays on the surface of the pasta, the color represents the pasta to add different nutrients. The red noodles are made by mixing red bell peppers or bell pepper root into the noodles during the noodle making process, the yellow noodles are made by mixing saffron pistils or pumpkin, the green noodles are made by mixing spinach, and the black noodles are the most visually striking, with cuttlefish ink used, and all of the colors come from natural ingredients, not from coloring. The pasta flavors are dominated by three basic sauces: a tomato-based sauce, a whipped cream-based sauce and an olive oil-based sauce. These sauces can also be varied with seafood, beef, vegetables, or simply with spices.
4) Regional differences, resulting in local cuisine
Due to the differences in climate and terroir between the north and south, there are four major cuisines in Italian cuisine. North Italian cuisine: the main ingredients of pasta are flour and eggs, especially lasagna and lasagna is the most famous. In addition, the northern part of the country produces medium-length rice, which makes it suitable for cooking Italian-style dosso and Milanese-style risotto. Butter is favored for cooking. Central Italian cuisine: represented by Dolce Negra and Lazio, with specialties such as Dolce Negra beef, artichokes, and Bocconcini cheese. Southern Italian cuisine: specialties include hazelnuts, mozzarella, bergamot oil and Pausillonella mushrooms. The main ingredients of pasta are durum wheat semolina, salt and water, including macaroni, spaghetti and fettuccine. The cuisine prefers to cook with olive oil and is good at utilizing herbs, spices and seafood in its dishes. Small island cuisine: represented by Sicily, deeply influenced by Arabia, the food style is different from the rest of Italy, still seafood, vegetables and various types of pasta, specializing in salted dried fish roe and blood citrus.
The taste of Italian food is very delicate, usually eat first appetizer, such as soup or pasta, risotto, corn cake, pizza. The main course consists of a seafood plate and a meat plate. In Italian cuisine, seafood is prepared in a more varied way than meat, and the traditional menu would keep a side dish section, with popular sides such as sautéed parsley with preserved mushrooms, tomato and cheese salad, etc. Modern entrees would be balanced with more vegetables and starchy foods, and there is no need to choose a side dish, with famous entrees such as; stuffed flower stalks, sautéed cowboys' pork cutlet with herbs and raw leg, and grilled beef tenderloin with a mushroom and red wine sauce, etc. The main course would then be followed by salad, dessert, or meat. Then comes the salad, dessert or cheese, Italian desserts are a wide range of cakes, ice-creams and wine-scented fruits, etc. The more famous ones are Italian cheesecake, Sicilian tricolor ice-cream, tiramisu, and so on. After dessert, the waiter will bring the cheese cart. Cheese is a very common food in Italy, and there are about 400 types of cheese, which can be served as a dish or accompanied by red wine. Common Italian cheeses include BeiPaese, Fonfina, and Provolone. After the meal, you can drink a cup of espresso or foam coffee to help digestion, preferably accompanied by a little almond cookies. Italian food is relatively large, in order to avoid waste, each dish can choose one.
The Italian taste is generally like fat and thick, love spicy, sweet and sour taste, pay attention to the dishes of thick, fragrant, rotten, pay attention to the dishes and wine with. General fish and white meat (beef, chicken, etc.) with white wine, meat dishes with red or pink wine. Paste, vegetable porridge and so on according to its sauce to decide the wine, fish and shellfish sauce with white wine, if it is with meat with red or pink wine, the Italians do not like to eat minced meat and fat pork, bread and only white bread.