Italians are obsessed with food. As far as possible, it is absorbed in the company. Word itself "company" – This is a combination of two Italian words: "Con" ("with") and "Pane" ("bread"), – that is "Bread refraction". For Italians, food is a holiday of life, not the art of a cook (although all Italians, both women and men, – excellent cookies), and a generous gift, noticeable by providence.
Italian cuisine is distinguished by excellent taste and utility; high quality products; Due to the simple treatment in the manufacture of dishes, their freshness and natural taste retain, but the concept of national Italian cuisine is very diverse. Italy offers the world a mass of original kitchen options, reflecting the history of the country’s regions and the importance of local products. Culinary recipes were also improved naturally like styles in painting or costumes. More than political and geographical boundaries, they influenced differences in the soil, climate and proximity to the sea, but the main differences exist between the cooking of the North and South – these are really two completely different kitchens.
The difference in regional culinary preferences of Italians can be understood by comparing, for example, the kitchen of Venice, Liguria, Tuscany, the region of Emilia-Romagna, Friuli Venice, Julia, Sicily, Piedmont, Veneto and other regions. From the north to the south of the country, the methods of cooking bread, and even Christmas sweets differ. The indigenous difference in the kitchen of the North and the South is that, first, in the north they eat the paste (the total name of all pasta) is flat in the form of noodles, and in the south round, in the form of tubes. The paste in the north makes house-based houses, the sauce is put to it, the main components of which veal and tomatoes.
In the south, the paste is manufactured by the factory method, does not contain eggs and is bought dry, the basis of the classic sauce is pork. The second difference between the north and south – fats for which food is preparing. In the north this animal oil, in the south – olive. A variety of spices and seasonings are used across Italy.
The ritual of food and her cooking in Italy is the same everywhere. Devotion of any meal, let it be very simple, manifests itself in time that the Italians spend at the table. In most areas at noon, the work is interrupted at least two hours. All, from the poorest to the richest, go home and start to eat. Lunch is a whole performance with the journey of surprises and pleasures, the sacred, which is needed to share with someone: often lunch – the most important event of the day, the time when the whole family is going at the table and has the opportunity to communicate, exchange the latest news, tell the anecdote.
Although regional differences are great, everywhere the procedure for making food is the same. The first must include pasta, rice (especially in the north) or soup. Second – meat or sometimes (mostly on Fridays) Fish, to which at least one, or even two or three garnishes from vegetables. Then, after green salad – the grand finale is something exotic and sweet, cheese and fruit, sometimes ice cream. Of course, all this magnificence is powered by a sufficient amount of wine.
The National Italian dishes are pasta, all the dishes from which are called common word "paste". They are all forms and sizes, they are added to soups, served sauces or just with cheese, baked in the oven and even read. Often pasta are served in combination with beans, peas, cauliflower. Spaghetti is very common from pasta – view of the long vermicelli and cannelloni – large hollow pasta. First, cannelloni is boiled to half-preparation, and then filled with minced meat, mixed with finely chopped mushrooms, chopped greens, eggs, etc. additives and baked in the oven.
Lasagna (puff pastry casseroles, pasted with meat or vegetable minced meat with bezamel and cheese sauce) and ravioli with various fillings (small pasta dumplings, which are served in tomato or cream sauce with grated cheese). Amazing but all "paste" With fragrant sauces in Italian cuisine belong to first dishes as soups.
Speaking about Italian cuisine can not be remembered about magnificent pasta. Although it is worth noting that the first of them began to do the Chinese. So, historians argue that Marco Polo brought with him from China, as a souvenir, thin tubes from the test: True, the Chinese made them from rice flour. However, there are many theories of the appearance of this flour product and this has already been said earlier.
In the literature, Makarona is first mentioned in "Decameron": Bokcchcho was very surprised that in the 14th century in the villages cooked pasta and ravioli. Some argue that the name of the Macaronam gave some cardinal, which, seeing them for the first time at his desk, exclaimed: "Oh Ma Coroni!" – What means "Oh how cute!". Others object, they say that the ancient Greeks, meeting something special that they really liked in the southern cities of Italy, called the word Maccherone.
From soups, it is necessary to try Minestrone, served with green Italian sauce "pesto" (from usually prepared from basil, olive oil and cedar nuts).
Soup is not an invention of Italians, but the word is taken from them. Soup in Italian means something softened, the fact that they drink. But before it was not always the fact that today it is called soup. In the 16th century in Italy did not know soup. Five hundred years ago, one of the Roman chefs spoke about the preparation of the dish, which he called the soup: "In the pot I put the ham, two pounds of beef meat, one pound veal, young chicken and young pigeon. After the water boils, I add spices, greens and vegetables. My lord could have this dish six weeks in a row".
Satellite of many first dishes – grated parmesan cheese. This cheese matures in the basements of at least two years and as a result it becomes dry, it will easily crumble. It can be kept for months without losing his qualities. Another cheese, which is a kind of opposite of parmesan – Mozarella is a very soft cheese, gentle and delicate, literally melting in the mouth.
The history of the appearance of some dishes Italians are associated with the names of their glorified countrymen. So, the antique commander of Lukull, tired of endless battles, returned to his homeland so that there in the circle of cheerful kutul spend the last years of life. Sitting feasts made Lukulla more famous than his military craft. Neapolitans still appreciate the dishes that have once adorn the feast table. One of these dishes was pizza a la neto floor. It was a golden yellow cake made of sour dough baked on charcoal. To this day, each neapolitan has its own recipe for cooking for pizza: Some eat pizza with mushrooms, others – with apples, others – with eggs, and fourth – just with cheese.
Wine in Italy – a national drink, along with other dishes, a jug with wine is always present on the Italian table, as they are big connoisseurs of wine. Thanks to the reliable Mediterranean climate and wine-making traditions, Italy competes with France – as the largest wine producer in the world and, mostly, exceeds France as the world’s largest exporter.
Winemaking in Italy – the lesson is so older that even historians cannot accurately answer the question when local residents began to grow a lot, collect berries and crush berries. According to the most modest calculations, the first distillery appeared on the Apennin Peninsula 3000 years ago. However, the legends of Dionesis, presented to people grapes and those who died because of their weakness, of course, the oldest.
In Italy, more grape varieties are cultivated and more wine (almost fifth part of world production) is produced than in other countries. The choice of wines is unusually wide, and each has its own taste and flavor. What only wines are not in Italy: from dark red, foam, to white, sparkling. And the capital of Italian wines can be called the Piedmont City Alba, in which the famous Barolo and Barbaresko are produced in the district. Another region of Italy, whose wines are famous for the whole world, is Tuscany with her Chianti, Brunhello di Montalcino, Nobile Di Montepulciano and SuperTuskan wines.