Pizza Pizza

Italy has many wonderful traditional dishes, but perhaps nothing better encapsulates the essence of Italian cooking than Neapolitan pizza. History, simplicity and fresh, high quality ingredients-*** all work together to create the most perfect and authentic pizza pie.

The Neapolitan pizza was invented between the 18th and 19th centuries and is basically a flatbread topped with tomatoes, mozzarella cheese and virgin olive oil. Sounds simple enough, but in reality, making a true Neapolitan pizza is an art, not just 3 or 4 simple toppings.

Tomatoes must be grown in the volcanic soil of San Marzano sul Sarno, a small town near Naples, and the dough must be handmade with specific flours and made only with a limited area producing the Italian Mediterranean buffalo cheese D.O.C. Mozzarella di Bufala Campana.In addition. This pizza pie must be baked in a wood-burning oven, using two types of wood at 900 degrees for 60-90 seconds. This pizza pie is not something you can order on American Express.

There are three official versions of Neapolitan pizza, with Margherita pizza being the most famous. It's said that when the Empress Margherita of Italy visited Naples in 1889, Raffaele Esposito, a pizza maker at the time, created this pizza in honor of the colors of the Italian flag. The legend is not known to be true, but the Margherita's three-color combination of red-tomato, white-cheese, and green-basil leaves remains one of the most popular pizzas of all time.

Italian Lasagna Lasagna

Italian lasagna is one of the oldest pasta dishes in the world, and there is some controversy 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.

The lasagna is an exaggeration; it's made by stacking up sheets of pasta as big as a handkerchief, putting Bolognese sauce and Parmesan cheese between each sheet, then sprinkling a generous amount of cheese on top and baking it. When the lasagna comes out of the oven and is served on the table, it looks unassuming, but when you cut it down, the thick layers are full of rich content, the cheese and meat sauce are slowly squeezed out from the crust, and a little bit of chopped chili is sprinkled on top, so when you take a bite of it, you will be filled with happiness! No wonder Garfield's favorite food is lasagna, and he's so fat.

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

Veal shank stew Osso buco

Slow-cooked beef stews are served in many parts of the world, and Milan's veal shank stew is one of the delicacies. It consists of veal shanks slow cooked on low heat with white wine, broth and vegetables. The traditional recipe, born around the end of the 19th century in an old store near Milan, is made without tomatoes but with gremolata (a fresh seasoning made from lemon zest, garlic and parsley). The modern version uses tomatoes, carrots, onions and celery.

Osso buco means "bone with a hole in it" in Italian, meaning that the marrow in the beef shank bone is the essence of the dish. It's best enjoyed in Milan with the classic Milanese saffron risotto.

Gelato

I used to eat so-called Italian gelato in Singapore and didn't like it much. But when I got to Italy and had gelato, I couldn't stop eating it! Every day to eat, every city or town to eat! It is a phenomenal food.

Ice cream wasn't first invented by the Italians, but they did perfect the treat over the centuries. The history of gelato dates back to the Renaissance, and some say it was invented by the Florentine architect and designer Bernardo Buontalenti or the alchemist Cosimo Ruggieri at the Medici Court in Florence.