We have always loved traveling in Italy. Venice, a romantic water city, and Rome, an ancient city, are both very desirable, but if you want to be lustful here, it must be the famous Italian food.

Dinner in Italy is very rich and has its own eating order, which is very particular.

Mostly potatoes and potatoes, which are popular with people all over the world.

So, let us learn about this Italian meal together!

An authentic Italian dinner is generally divided into five courses: appetizer, Primi, Secondi, Dolce and Caff.

Most Italian appetizers are cold dishes, and the basic ingredients are raw meat, bread, cheese, and vegetables.

This combination may not look amazing at first glance, but once paired with simple seasonings, the result is often addictive.

Once the focaccia is lightly toasted, set aside the tomatoes, basil leaves, garlic, onions and buffalo mozzarella.

The crunch of the bread combines with the freshness of the side dishes.

Add olive oil before eating, it's delicious.

Prosciutto and Melon Slice salty prosciutto on top of sweet cantaloupe. When you eat it, the two flavors penetrate each other and are unforgettable.

Insalata Caprese In addition to the above two meat and vegetable appetizers, Insalata Caprese is also a classic Italian cold dish with a high occurrence rate.

It mainly consists of buffalo mozzarella, tomatoes and basil leaves.

The colors of the three ingredients (white, red and green) match the three hues of the Italian flag, giving this cold Italian dish a unique meaning.

If you are a meat lover, you can order an antipasto with a variety of hams and sausages to satisfy all your meat cravings.

Current Location 2010-2010After filling our bellies with appetizers, we got to the point.

Generally speaking, the first and second courses are the essence of the entire Italian dish and are also the most important criteria for considering the authenticity of a restaurant.

Italian first courses consist mainly of various pastas and risotto.

The second course included a variety of seafood and meat.

Let’s start with the pasta.

Since you are in Italy, you must try it.

As the saying goes, "Seeing is believing, that's what it is."

Pasta is made from durum wheat flour and can be roughly divided into long noodles, wide noodles, short noodles, flower noodles, micro noodles and stuffed noodles.

Having a good face is not enough.

You have to have sauce.

Sauce is generally divided into four types: red sauce, green sauce, white sauce, and dark sauce.

Thousands of pastas with different shapes and sauces, plus different seasons and regions.

Cheese Baked Spaghetti Bolognese Lasagna (Lasagna) Spaghetti alla Puttanesca (Neapolitan Fireworks Face) Venetian Cuttlefish Pasta Spaghetti allo Scoglio First course: In addition to noodles, Italians also eat risotto, called risotto.

Although risotto does not have as many combinations as noodles, its cooking technology inherits the most common point of Italian food, which is "exquisite".

As risotto cooks, the uncooked rice absorbs the aromas of olive oil, onions, wine and stock, and the chef needs to patiently stir at a precise temperature.

Add butter before serving and melt in the remaining heat of the rice.

Add seafood, mushrooms, vegetables, meat or cheese to suit your taste.

A good risotto should have cooked rice grains but not soggy, a springy and chewy texture, and a creamy cooking aroma from the butter.

The most famous risotto is risotto.

It consists of onions, saffron, cream, parmesan cheese, butter and white wine.

Saffron, one of the most expensive spices in the world today, is used here as the finishing touch.

Just a small amount of saffron can liven up the entire dish!

The first course: Rice. You may ask, what should I do if I don’t like noodles or rice, or I don’t feel full after eating the first course?

It doesn't matter.

The second course below is all hard dishes.

Those well-known dishes, such as Bistecca alla Fiorentina, Abbacchioalla Scottadito, and Coniglio alla Ligure, are all regular second courses on the menu.

Florentine Steak, Roman Grilled Lamb Chop, Ligurian Rabbit, Fried Veal Steak, Stewed Ox Knee Tripe Alla Tripe Soup, one of the specialties is the Stewed Ox Knee.

Its production process is very sophisticated.

First cut the upper part of the calf into 3cm thick slices, coat the surface with some flour, and fry in butter until golden brown.

Then add vegetables, tomato paste, white wine, and soup into the pot and simmer until the bones and meat are separated.