The boot-shaped country gives North and South Italy, with their different climates and terrains, their own unique cooking styles. It's the hospitality and friendliness of its character that shines through at the table, and that's what makes Italian food so special.
What's on the Menu
A formal, traditional Italian dinner typically has four or five courses, and in addition to choosing from a menu, you can also refer to the regularly updated Set menu. Although there are fewer choices (about three per course), the portion sizes are smaller than for casual dinners.
Antipasto
In Italian, antipasto means "before the meal". It can be divided into cold (such as ham and sausage, salad or vinegar-marinated vegetables, etc.) and hot (pan-fried and deep-fried dishes such as fried calamari, etc.) appetizers, and can also be chosen from a platter (Misto), a combination of appetizers with a small portion but a large selection.
First course
The first course
is mainly a soup (Zuppe), pasta or risotto (Risotto), which in Italian is Primo Pratto, and is smaller as there is still a main course to follow.
The second course/main course
is the soul of the meal, mainly seafood or meat dishes. Few of the entrees are grilled or fried, and are served with a pinch of salt or olive oil on the table.
Dessert
What would a menu be perfect without a dessert to finish it off? Dlolce means "sweet" in Italian. It's usually ordered after the main course.
How to order
Basically, it's a four-course menu of starters, followed by pastas and mains, and then dessert***. Those with larger appetites can order an extra cheese (Formaggi) before dessert, and there is also the option of sharing a plate of spaghetti for two, but this must be specified at the time of ordering.
Italian dining tips
-There is no shortage of bread and olive oil at an Italian restaurant table. Pane comes in a variety of varieties and is usually served before the appetizers, so you can take your favorite bread with your fingers and place it on a plate or, if you don't have a plate, on a napkin. Dip the bread in olive oil or balsamic vinegar for a more distinctive flavor than butter.
-The familiar Italian pizza (Pizza) was originally made for take-out, and rarely appeared in high-class restaurants, most often in the form of appetizer platters (Misto). Authentic Italian pizza is thin and crispy, spread only with tomato sauce, cheese, olives or herbs (such as spicy spinach Rucloa), eaten with a knife, fork cut into bite-sized, or rolled up to eat easier.
-Italian cuisine in the pasta (Pasta) can be described as ever-changing, it is said that more than 300 styles alone. In addition to pasta, risotto is a popular first course, with cheese and broth for a firmer, more moist risotto, and gnocchi for a more homemade flavor.
-Because pasta is generally not light, it's best to share it with others to avoid leftovers, but you must ask in advance and the chef will assign the right portion to each person. Putting several foods on a single plate by yourself can cause different sauces to mix together, which is a sign of respect for the chef while taking away from the original flavor.
-Vegetarian food is not popular in Italian cuisine, and vegetables are mainly served as side dishes to accompany the main course, but you can ask the chef if you want to.
-After the entrees comes dessert time, when you can order your choice of cheese or dessert. Some restaurants will put several desserts on a silver cart and bring them to you to choose from.
-After dessert, you can order drinks, mostly coffee, black tea, or after-dinner wine (Digestivo). Espresso is usually a strong drink, but you can order a Cappuccino with milk.
-After a meal at a fine Italian restaurant, there is often an opportunity to meet the chef for a chat. This is quite common in Italy, not only because of their friendly nature, but also because chefs (especially those who are also the proprietors) want to listen to their guests' opinions. So if you want to show your appreciation to the chef after the meal, ask the waiter to invite the chef out for a chat.
-When invited to dinner by Italians, it is very important to be on time, not early, but not more than ten to fifteen minutes late. It is considered impolite to avoid the entire pre-dinner socializing period and arrive at the beginning of the meal.
Italian cuisine
The Italian peninsula is long and narrow, and the climatic and geographic situation varies greatly between the north and the south, resulting in each having its own culinary specialties. In the north, neighboring France, there are a lot of dairy dishes with cream added, which should be perceived as having a heavier flavor and simpler seasoning. In the south, there is a lot of tomato sauce, sundried tomatoes, chili peppers and olive oil, which makes it more flavorful.
Summer recipes in Italy focus on seafood, mostly grilled, steamed, or poached to preserve the original flavor of the ingredients, and seasoned only with salt and a small amount of pepper, because chefs believe that too much seasoning will mask the freshness of the seafood from the sea.
Menu Declded - common words on the menu
Dishes: Insalata salad, Saltati stir-fry, Minestra soup, elato ice-cream, orbetto sorbet, Cioccolato grilled on the grill, alfredo baked, Lesso baked, and au gratin. Forno baked, Lesso poached, Umido stewed
Ingredients: Aglio garlic, Pomodoro tomatoes (Pomodoro Secchi for sundried tomatoes, Pomodoro E Basilico for fresh tomato juice), Peperoncino peppers, Olio d' Oliva olive oil
These are the ingredients for the salad Insalata. Oliva olive oil
Sauces: Arrabbiata sauce (e.g. Penne Arrabbiata, or Spicy Fettuccine), Nero di Seppia cuttlefish sauce
Ingredients: Panceta, Piccioncino pigeon, Calamaretti squid, Capesante scallops, Gamberoni fresh shrimp. Scallops, Gamberoni Shrimp, Aragosta Lobster, La Sogliola Lobster Clams, Filetto Cowboy Tenderloin, Fegato Cowboy Liver
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Among the most renowned cuisines of European countries are French and Italian food. However, because French cuisine is mostly cooked with cheese, fresh milk and butter, it is not as suitable as Italian cuisine for Chinese people's taste.
Italy is located in the Apennine Peninsula in southern Europe, the country is long and narrow, the north and France, Switzerland, Austria, bordering the south into the Mediterranean Sea, the climate difference is large, so the Italian cuisine around the flavor differences are also quite large. Cooking methods in the northern part of Italy are similar to those of French cuisine? The cooking method in the northern part of Italy is similar to that of French cuisine. Delicacies Chao Ran gap Bo Huan? Iridium? Select? Selection? Selection? Select Ze Ze Ze will select a choice of items to be chosen by you. What are your choices? What are you doing? What are you doing? The first time you are going to be able to see the whole world, you will be able to see the whole world, and you will be able to see the whole world. What are the reasons for this? You are a good friend? The actual fact is that it's not a good idea to have a good time with the people you're with.
That's why Italians often say, "There's no Italian food in Italy, there's just authentic country food."
Pizza and pasta
When it comes to Italian food, we are most familiar with pizza and pasta. Depending on the cooking method and seasoning, there can be endless variations of the simple pasta dish.
Pizza, for example, can be divided into round and square pizzas, and thin and thick pizzas, depending on the shape. The toppings added to the cake are even richer: pizza with tomato and cheese is called PizzaMargherita; tomato with cheese and mushrooms is called PizzaconFunghi; tomato with cheese, mushrooms, ham is called PizzaconFunghieProsciutto; tomato with cheese and sardines is called PizzaNapoletana; pizza with cheese and sardines is called PizzaNapoletana; pizza with cheese is called PizzaNapoletana; pizza with cheese is called PizzaNapoletana; pizza with cheese is called PizzaNapoletana; pizza with cheese is called PizzaNapoletana. PizzaNapoletana; tomato sauce with spices is called PizzaMarinara; sliced meat with yellow peppers is called PizzaconPeperoni; and seafood pizza is called PizzaPescatore.
So if you don't know a little bit of Italian, you'll be confused by all the names.
Pasta is the generic name for pasta. Legend has it that the Italian traveler Marco Polo, who first traveled to China, fell y in love with Chinese noodles and brought them back to Italy, but was afraid that the long journey would make it impossible to preserve them, so he came up with the idea of preserving them by the drying method, which is detailed in his travelogue "Oriental Insights". Nowadays, pasta is a low-calorie carbohydrate made from wheat flour kneaded with water or eggs and salt.
There are countless varieties of pasta, which can be roughly categorized into three types based on shape and taste: long, short and egg pasta. Long pasta is represented by Spaghetti. Short pasta includes Macaroni (Macaroni), Penne (Penne), Conchiglie (Conchiglie), Fusilli (Fusilli), and Farfalle (Farfalle). Egg noodles are made from wheat flour kneaded with eggs, which are more elastic and flavorful, and are available in Tagliatelle, Fettuccine, and Lasagne.
In general, lasagna, tubular pasta and dumplings are favored in the north of Italy, while in the center of the country pasta is eaten more often, and in the south the tradition of using dried pasta is maintained. The sauces and toppings that go with each type of pasta must be different, such as thin sauces or olive oil for long pasta with mushrooms or seafood like squid, clams or cod, and thicker sauces for short pasta with meat.
Italian food in Shanghai
Palando's Italian Restaurant at the Portman Ritz-Carlton Shanghai is arguably the flagship of Italian cuisine in Shanghai.
Pallando's is named after the famous Italian architect Andrea Palladio (1508-1580). His works include the cathedral and its many buildings in the Vicenza region of northeastern Italy, and his architectural designs were mostly characterized by solid arches. This style was passed down to a later date and was named after him as the Palladian School.
Palando's Restaurant is located right at the entrance of the hotel, the main entrance of the restaurant and the other end of the restaurant, set up three Palando style arches, so that people can not help but feel the strong flavor of Italy. The lighting design of the restaurant's domes is unique, with a perfect blend of light and natural light. Inspired by the decoration of the Doge's Palace in Venice, the lighting on the center wall of the restaurant for the first time applies Japanese fiber optics technology to make the light and shadow changing lights become a landscape of the restaurant and create an elegant atmosphere.
Lando's has appointed Chef Angelo Sabatelli, an international award-winning chef, as its Chief Executive Officer, who was born and raised on the Adriatic coast, where the Mediterranean's naturally wholesome vegetables, fish, shellfish, and olive oil are abundant, lending him a natural talent for cooking authentic Italian cuisine.
Mr. Sabatelli's specialties include: foie gras in marsala with saffron risotto; risotto with seafood and fresh asparagus; roasted chicken with round peppers, olives and spices in Romanesque style; braised bibimbap with clams, roasted tomatoes and olives; hot chocolate pudding with vanilla ice cream; and tamales for dessert.
Because he's a driller by nature, he's usually in the kitchen all the time researching various ways to cook dishes and constantly developing new menus, Randall's manages to come up with a brand new menu every season. If you have the chance to dine at Paran one day, you might even have the chance to ask Sabatelli in person for a few tips on Italian cuisine.
The drinks at Pallando's are also worth mentioning. Take, for example, the appetizing wine vinegars. These vinegars are made from traditional German wines of high quality. The wine vinegars are served in slender glass bottles, all of which are chic and elegantly handmade. To taste, the vinegar is poured into a special long-handled glass. Slowly sipping, the mouth mellow, sour vinegar feeling in the flood of a honey sweetness and the unique aroma of wine, wonderful taste and peculiar wine glass complement each other, people shoot.
Wine vinegar has been regarded by Europeans as the most honored gift for the guests and a wonderful medicine to strengthen the body, because wine vinegar has a strong bactericidal function, can promote the body's metabolism and assist in the digestion of carbohydrates and the decomposition of fats, and also contains rich vitamins B1, B12, C and nicotinic acid, as well as calcium, magnesium, phosphorus and other minerals
.