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Italian Cuisine

Italian Cuisine

Italian Cuisine Traditions

Today, Italian cuisine is not only the best cuisine in the world, but also one of the most fashionable cuisines. As for the stereotypes that have developed in the culinary space, for the uninitiated person, Italian cuisine is garlic, pasta, olive oil, tomatoes and pizza. Such stereotypes do exist - indeed, Italian cuisine is quite spicy. The presence of more flour and pasta also confirms this stereotype. Frequent use of onions, garlic, peppers, and tomatoes also contributes to the boundaries of existing beliefs. On the other hand, a stereotype is only a limitation. Therefore, an expanded approach to the study of modern Italian cuisine is required.

Pasta in Italian Cuisine

The main and most representative dish of Italian cuisine is pasta. It can serve as a separate dish in combination with beans, cheese, baked in the oven, or as part of soups or other dishes. A striking example of the use of pasta can be lasagna - pasta casseroles in several layers, with the addition of cheese. minced meat, spices and much more. Lasagna is served with different types of Italian sauces.

Pizza - a Traditional Dish of Italian Cuisine

The next phenomenon, interesting and very controversial, is the attitude of Italians towards pizza. On the one hand, pizza is the hallmark of Italy, on the other, the situation is different. In reality, pizza is only a regional representative of Naples, as part of Italy. The demand for pizza is unique to tourists, but it is difficult to single out it as a significant culinary niche in Italian cuisine. However, there are quite a lot of pizza recipes, as well as technologies for its preparation, in Italian cuisine. The main ingredients included in the pizza recipe are tomatoes, cheese, and various toppings. All this is placed on a layer of dough and baked. In various variations of recipes, pizza can be supplemented with mushrooms, olives, anchovies or ham.

Italian Meat Dishes

Meat is less popular among Italian dishes, mostly veal is used, less often beef, and there is no mention of lamb. As for cooking technology, Italian chefs give preference to stewing, and to a lesser extent, to frying. What stands out in Italian cuisine is the widespread use of offal - heart, brain, liver and even lungs. The most famous meat dish in Italian cuisine is stew. The cooking technology is carried out in two stages, the first is frying the meat until golden brown, then stewing it with vegetables in tomato sauce. Other less popular meat dishes include veal medallions Milanese or chicken with rice. Olive oil and, less commonly, lard are used as cooking fat. Vegetables are a separate area of Italian cuisine. Most often they represent the basis of main dishes. Vegetables can be fried, but vegetable derivatives - salads - are an indispensable part of the Italian meal.

Features of Italian Cuisine

Despite the large number of dishes and apparent calorie content, many nutritionists single out Italian cuisine as quite acceptable. The excess of flour dishes is compensated by the quality of flour used in cooking. The mild natural climate made it possible for Italians to use only fresh products in recipes. When trying to recreate Italian cuisine in another part of the world, this becomes a problem. Another thing is the wide range of all kinds of ingredients from vegetables, to spices and herbs, from meat to dairy products. In general, Italian cuisine deservedly occupies a high place among the national cuisines of other countries of the world.