Pizza Italy has many wonderful traditional dishes, but perhaps nothing sums up the essence of Italian cooking better than Neapolitan pizza.

Time-honored, simple and fresh, quality ingredients – all combined to create the most perfect and authentic pizza.

Invented between the 18th and 19th centuries, Neapolitan pizza is basically a flat bread topped with tomatoes, mozzarella cheese, and virgin olive oil.

It sounds simple, but in reality, making a true Neapolitan pizza is an art and involves more than just 3 or 4 simple toppings.

The tomatoes must be grown in the volcanic soil of San Marzano sul Sarno, a town near Naples, while the dough must be handmade from a specific flour and produced only in a limited area of ??Italian Mediterranean buffalo cheese D.O.C. Mozzarella

di Bufala Campana.

In addition, this pizza must be baked in a wood-fired oven, using two types of wood and baking at 900 degrees for 60-90 seconds.

This kind of pizza is not something you can order on Meituan.

There are three official versions of Neapolitan pizza, of which the Margherita pizza is the most famous.

It is said that in 1889, Queen Margherita of Italy visited Naples, and the pizza maker at the time, Raffaele Esposito, created this pizza based on the colors of the Italian flag as a tribute.

The authenticity of the legend is unknown, but the three-color combination of red tomatoes, white cheese, and green basil leaves of the Margherita pizza is still one of the most popular pizzas.

Lasagna Lasagna is one of the oldest pasta dishes in the world, and there is some debate as to whether it was invented in Naples during the Middle Ages or whether it originated in ancient Greece.

But what is certain is that lasagna is one of the must-try dishes in Italy.

Thousand-feuille is an exaggeration. It is made by stacking several sheets of dough as big as handkerchiefs, placing Bolognese meat sauce and Parmesan cheese between each layer, and then sprinkling a large amount of cheese on top, and then bake it.

The lasagna served out of the oven looks inconspicuous, but when you cut it with a knife, the thick layers are full of rich content. The cheese and meat sauce are slowly squeezed out of the dough, sprinkled with a little crushed chili, and it is full in one bite.

It's all happiness!

No wonder Garfield likes to eat lasagna and is so fat.

Lasagna can also be filled with different fillings, such as meatballs, sausage, spinach, ricotta and mozzarella cheese.

Braised veal shank Osso buco There are slow-cooked beef stewing dishes in many places around the world, and Milan's braised veal shank is one of the delicacies.

Made from veal shank simmered in white wine, broth and vegetables.

The traditional recipe, created around the end of the 19th century in an old shop near Milan, does not use tomatoes but is made with gremolata (a fresh seasoning made of lemon peel, garlic and parsley).

Modern versions use tomatoes, carrots, onions and celery.

Osso buco means "bone with holes" in Italian, which means that the marrow in the beef leg bone is the essence of this dish.

Enjoy this dish in Milan, best paired with the classic Milanese saffron risotto.

Ice Cream Gelato I have eaten so-called Italian gelato in Singapore before, but I didn’t like it very much.

But when I go to Italy and eat gelato, I can’t stop eating it!

Eat it every day, in every city or town!

It is a phenomenal food.

The Italians weren't the first to invent gelato, but they certainly perfected the treat over the centuries.

Gelato dates back to the Renaissance, and is said to have been invented by Florentine architect and designer Bernardo Buontalenti or alchemist Cosimo Ruggieri at the Medici Court in Florence.