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Originating from the time of the Roman Empire, Italian cuisine counts the generations as [the mother of Western cuisine], and even French cuisine is sheltered by it to its present size. Experts also say that it is the most oriental Western cuisine (Chinese pasta was introduced to Italy in the eighth century).

To taste Italian food, first browse through a proper Italian menu, which is usually divided into appetizers (antipasti), first courses (soups, pasta dishes), second courses (meat, seafood) and desserts, and sometimes subdivided into vegetable options, but most often appetizers or first courses come with vegetables, so they are not mandatory.

A full course meal is a choice of one appetizer, one for the first two courses, and a dessert. If you have a limited appetite, you can choose one of the appetizers or the first course, or skip dessert. But remember, Italy is the second home of travelers, so you don't have to be tied down to eat Italian food, but rather, you can have a lively and enjoyable meal with a great atmosphere.

The trouble is, Italy is like the Mecca of food, and each place has its own specialties and flavors that local restaurants can only pick and choose. But basically, there is still a place for each, such as the north of Italy, due to its proximity to the mountainous regions of France and Austria, and the richness of the agricultural and livestock industries, the flavor is warm and rich, and the grilled dishes, which are troublesome to make, are the most popular.

Southern Italian cuisine is rich in seafood and vegetables, color cooking have obvious Mediterranean style, spices under the heavy, simple techniques, highlighting the original flavor. In the center of Italy, there is a combination of both, especially in the volcanic soil, a variety of vegetables, spices, derived from a number of rich taste of the historic dishes.

To further explore the original flavors, here are some of Italy's signature dishes:

Veal carpaccio: Milanese veal is boiled in white wine with celery, onion, bay leaf and other spices until tender, then cooled and sliced thinly and topped with a mayonnaise sauce made from squid and fish paste (all representative of Italian fish).

Meat Plate: Named after a famous Venetian family, it is traditionally served with thin slices of raw beef, garlic olive oil, salt, pepper, lemon juice and cheese. An alternative version is served with raw fish.

Ravioli soup: pasta that resembles small ravioli. Nayan main for stringy meat, cheese, ham, vegetables, etc. This way of eating is boiled and served in broth.

Salad: Italy's abundance of lettuce, zucchini, bell peppers, small octopus, snappers, pine nuts, rimmed cauliflower, etc., to make a salad just add extra virgin olive oil, wine vinegar, salt, pepper, topped with lemon juice tossed.

Authentic pasta: There are hundreds of different kinds of pasta, but the most authentic is the round, slender kind. The northern part of the dish is served with a meat sauce made of sautéed stringy meat (foie gras and bacon for the real thing) mixed with tomatoes; the central part is served with a creamy egg sauce made of sautéed cheese and bacon cured meats with egg yolks; and the ancient flavor is a pine nut sauce made of pine nuts, pita, garlic, olive oil and salt and pepper stirred in.

Italian fried rice: Italian South eat pasta, Italian North good rice. This loose, non-stick round rice is cooked with seafood, mushrooms, green beans and cheese, and served cool.

Noodle lumps: the practice is very similar to [taro dumplings], with boiled taro or pumpkin, barley, etc. and flour mixed and kneaded, and then molded into small pieces, eaten compared to pasta.

Milan veal shin meat: Milan's signature dish, veal shin bone cut into rings, white wine, tomatoes, spices and stewed for a long time, the bone marrow is the essence of its.

Ham and cheese steak: ham, cheese, beef are Italian specialties, the focus is on fried ready to eat, no other sauces, topped with a little olive oil to make the meat more tender.

Red stewed white beans tripe: Italian people eat offal (except intestines) to special white beans and tomatoes stewed tripe, is a famous dish in central.

Roasted quail with vegetables and roasted lamb chops with spices: the former is a seasonal dish for hunting in summer, while the latter is a new favorite among local diners, featuring a variety of spices marinated for many hours before braising and then grilling, without dipping in the sauce, it's fresh, sweet and tender.

Seabass in eggplant sauce: Italians eat fish in stews, topped with a variety of sauces, while other seafood is simply fried, grilled or boiled, all in its original flavor.

Tiramisu: take long finger-shaped cookies soaked in coffee juice, milk, and then coffee juice, cheese, chocolate, whipped cream, etc. into the sauce, to a layer of cookies, a layer of sauce in the form of stacked into the form of seven layers, refrigerated and then eaten.