The Italian peninsula is shaped like a boot, and the climate and customs between the north and the south are very different. Due to the long-term independent development of each local city, unique local cuisines have gradually emerged. Italian food and cooking advocate simple, natural and rustic, and local dishes are divided into four types according to different cooking methods.

Factions: North Italian, Central Italian, South Italian and Island cuisine.

Exquisite Italian cuisine. Italians have few entertainment activities in the evening, so they spend most of their time eating dinner. The meal usually takes a long time, from appetizers to after-dinner drinks. If you eat the whole process, you may feel dizzy.

Fell asleep.

Sometimes it is already midnight or early in the morning after finishing the meal, but Italian diners will never rush the chef to serve the food or pay the bill with a blushing neck. They always like to take their time and savor the food in an extremely relaxed and peaceful mood.

Italian cooking methods are varied and the products are diverse, which is also impressive.

Take the most common flour as an example. With one dough, excellent Italian chefs can make thousands of pastas with different flavors. If you want to make a comparison, the matching materials used in different regions vary greatly, and the taste

Quite different too.

Rome's carbonara can be regarded as the representative of pasta. It is made with cheese, eggs and whipped cream to create a unique taste.

Tuscany, where Florence is located, is a land rich in olive oil, so the noodles are usually topped with olive oil. The ingredients are relatively simple, but it feels good in the mouth.

Southern Italy mainly uses dry pasta, and a large amount of tomato sauce made from ripe tomatoes is used as sauce. The seafood noodles are even more fresh, and clams, shrimps, and mussels are included in the dishes, adding to the diversity of southern Italian pasta.

Northern Italian pasta likes to use butter and cream in its cooking, and there are also many choices of noodles. Shopkeepers like to hand-bake the noodles, and then add other flavors to the flour to give the noodles color and taste, such as the black cuttlefish from Venice.

Noodles are one of the representatives.

However, as the most traditional Italian delicacy, the preparation of macaroni that can be eaten in Italy and abroad is not necessarily complicated: boil the fabric in boiling water, take it out soon, pour it with boiling water, filter out the water, and put it on a plate.

Spread in the middle, add oil, grated cheese and various sauces, then eat with a fork.

The vermicelli is bouncing around the lips and teeth, full of charm and excellent taste.

Speaking of variations on approach, the desserts are also pretty convincing.

Italy has specially made desserts for each season: fried bread Frittere is a unique dessert between the New Year (starting on January 6th) and Carnival (mid-February).

There is Christmas cake at Christmas, and at Easter it is the turn of chocolate eggs. Eggshells made of chocolate sauce range from as small as real eggs to giant eggs as big as pillows. Even the eggshells hidden in the eggs are not uncommon.

The gifts inside are also all kinds of strange.

In addition, there is a lot that can be done with Italian pizza, and it may even have other uses.

Guangzhou people who like to try new things must have eaten pizza (PIZZA), which is the most familiar type of Italian pizza.

However, Italian chefs also told reporters that in their country, authentic Italian pancakes are thin and crispy, only covered with tomato sauce, cheese, olives or herbs (such as spicy spinach Rucloa), and cut into appropriate sizes with a knife and fork when eating.

Or roll it up and eat it.

No matter which Italian restaurant you sit in, while waiting for your food to be served, the restaurant will also serve you a few slices of cold bread and a hard biscuit called Grissini.

This long and thin hard biscuit is very fragrant and chewy, and the cold bread is mostly used to dip the leftover sauce after the first or second course.

Because the deliciousness of the main dish often depends on the deliciousness of the sauce.

Therefore, in the chef's opinion, gourmets who really know how to eat Italian food will always eat up all the sauce on the plate!

In the end, I almost forgot to convey the Italian chef’s reminder that Italian food must be accompanied by wine (Vino), otherwise it will be like a fly in the ointment.

Basically, beef, lamb, and pork with strong flavors are paired with red wine, while chicken and seafood with light flavors are paired with white wine.

At the China Hotel, the reporter tasted a glass of white wine that was not strong at all but extremely fragrant and felt very good.

China Grand Winery held an "Italian Food Festival" promotion event, and chef Lachlan Dogg from afar prepared a complete four-course meal for us: seafood salad, Italian beef fillet, pasta and Italian desserts.

These dishes fully demonstrate the characteristics of Italian cuisine. They are exquisitely prepared and have unique tastes, which are enough for one guest to have a full meal.

Several guests present were full of praise after tasting it.

The Italian chef said that although Italian dishes are a bit more complicated in terms of preparation, Guangzhou people can actually try a few home-cooked dishes and still taste the delicious Italian flavor.

Ingredients for Milanese cold dish: 50 grams of clams (or snail meat), 80 grams of smoked fish, 20 grams of green onions, 80 grams of sweet and sour apples, 80 grams of mayonnaise, appropriate amounts of salt and pepper.

Method: Boil the clam or snail meat and filter out the water.

Peel the apples and cut into chunks.

Wash the smoked fish, remove bones, and cut into small pieces. Mix the clams, apples and fish together, add mayonnaise, minced green onions, and add salt and pepper.

Ingredients for Italian rice: 50 grams of rice, 100 grams of clear soup, 20 grams of cream, 30 grams of cheese, and appropriate amount of salt.