Italian Food Regional Cooking NorthEast Italy - italian restaurant serving local dishes

Northern Italy is rich in food, corn, rice, fruits, vegetables, livestock and dairy products.
Living standards in northern Italy are higher than in the South, as their prosperity appears in food near Europe's main trade routes.
Founded in 1175, Modena University is one of the oldest universities in Europe. .
Pasta is served with risotto, soups and corn porridge, and all kinds of vegetables are unmatched anywhere in Italy.
The local fresh pasta is usually made of eggs.
Many of the best cheeses are produced here, while beef and veal occupy a larger position on the menu, with lamb and goats dominating further south.
Seafood is important on the coast of the Adriatic Sea and the tyrannian sea.
Butter and lard are used more than olive oil, but modern chefs are gradually replacing butter and animal fat with healthier olive oil. Emilia-Emilia-
Romana, known as the capital of Italian cuisine, is home to cities such as Bologna, Palma and Modena.
For those with a lot of cash, world-famous car companies like Ferrari, Lamborghini and Maserati are here to provide you with wheels.
When Napoleon was defeated, the victorious nation gave his wife a Duchy territory in Parma as a way to get rid of her.
The cheese is produced in Reggiano Emilia, Parma, Modena and Bologna.
We got vinegar from Modena.
Real of balsamic vinegar â x80 x9c billionaire â x80 x99 s vinegar â x80 waste same IS was public think boutique aging wine. The 3-
The one dollar balsamic bottle in your closet is the pale and distant cousin of the real product, which is sugar-sized, rich, aged in a barrel until it gets
Made mainly in the whole province of Spilamberto and Bologna and regknell, which is expensive and wonderful.
The best is sold with small bottles, some years have been aged for 50 years and the price tag matches.
Aged for at least 12 years, vinegar is transferred forever
Smaller wooden barrels made of different kinds of wood (oak, chestnut, cherry, ash and mulberry), each with a specific fragrance and color for the final product.
Even as a topping for ice cream, a good balsamic vinegar is pleasant.
Meat, beef, veal and pork are the first choice of meat, and lamb and other animals have less effect. Emilia-
Compared to the south, chef Romagnan uses much less tomatoes, and here you will find wines and broth with spices in braised dishes.
(A kind of ham) is one of the most famous Italian bacon made in Parma.
The word Culatello means "small back", which is different from Prosciutto-
The taste is stronger, the texture is more creamy, and the color is more colorful.
Coolatello Kang Mellon: paper-
Slices of fresh cantaloupe (or fig) Ham are the favorites of the locals.
Cotechino di Modena is another local product, a fresh sausage made of pork, fat and pig skin from Modena, Italy, where it has PGI
We are all familiar with the tragedy of American sausage named after Bologna, but the real bologna sausage is Mortadella.
Mortadella may have inspired our baloney, but it ended up with a similar inspiration.
Mortadella must comply with certain guidelines in order to be considered Bologna adella di Bologna, for example the meat mixture must be a seven to three ratio of pork to fat.
Mortadella is traditionally a very thin slice and is popular from appetizers to entrees.
It's not just some cheap luncheon meat;
From gourmets to gourmets, everyone loves it.
Parma PDO (name of origin protection) of Emilia from Parma
In Italy, Romagna in Italy has the difference between "ham" and "ham", which we call "ham" and "Italian ham", "cooked ham ", similar to the "ham" spoken by English speakers ".
Bologna sauce is a famous local delicious meat sauce, seasoned with chopped vegetables, according to the chef's whim, tomatoes and a variety of meats and a little milk or cream, the best way to cook in Italy.
Romagnola sauce is a traditional rich brown sauce that is the way they eat in Bologna, with chicken liver, veal or beef, salami or sausage, tomatoes and herbs
Note that in Italy, tomato sauce is eaten with pasta, but the meat sauce is always eaten with pasta, pappardelle or other ribbon pasta.
If you see a recipe for a meat sauce, change the way, both are cooked slowly and carefully.
Pasticcio di Tortellini all \ 'emiliana (tortellini pie) is a classic recipe that follows the renaissance will be sweet (skin) and salty (stuffing) this is about a rich dish that food can get.
Imagine a thick pie with two short pastry skins filled with tortellini seasoned with a meat sauce (often stuffed with pasta with pork or ricotta cheese ).
After eating one piece, you can prepare for the plough South forty.
Corn porridge, once the staple food here, but in a more modern era, pasta is becoming the preferred starch for rice and dumplings, all of which play an important role in the menu.
Fritelle or frictelle is a crispy Fritelle made through Emilia, originally fried with lard, but now it is more fried with oil, there are many kinds of Fritelle produced here,
These were made here since the Middle Ages, but they have evolved from candy to a pasato, a small cocktail snack before a formal meal.
Britina in Piacenza, torta fritta in Parma, gnucco fritto in Gonzaga, Crescenta in Modena and Reggio
All of these are variations of fried dough, some with yeast and some without yeast, seasoned with various ingredients such as pork cracks, herbs and cheese.
Bologna's famous fritters misto combine fritters with fried meat and vegetables.
Cassoni Fritti (Fritti) is another fried noodle dish found by EmiliaRomagna.
Sweet desserts are not the usual food, but fruits, especially peaches, cherries, strawberries, pears and melons, and nuts, stand out in the diet.
Vignola's cherries and pears, peaches and peaches are protected as IGP in Magna.
Chestnuts thrive in the Yalong mountains, where maroon del Castel in Rio is an IGP.
They make sweets for religious festivals here;
This is a Christmas cake from Modena.
It is also worth mentioning that the ring cake made in Brazil.
Veneto has been considered an exotic and exotic place since the Middle Ages.
In the Middle Ages and during the Renaissance, Venice was a major maritime power and trading port, and a staging ground for the Crusades, so all products from Asia and the Middle East passed through the city.
When you add the Port of Venice to the mountains, hills, and Adriatic, you will find this one of the most exquisite delicacies in Italy.
Corn porridge is still the most widely eaten starch here, but modern chefs are more inclined to pasta than in the past.
Risotto is still more popular here than pasta, with local dishes such as risotto (pea rice) and risotto (Rice blackened with ink from squid ).
Vialone Nano rice grows in Veneto and is said to have smaller grains than Arborio to cook faster and absorb flavor better, the only European with IGP quality name
Pasta is usually made of eggs and is ribbon-like, unlike tubular pasta in the South.
Some of the locally handmade pasta is bigoli (pasta-
Like), Carcassone (ravioli-
Like) and paparele (like tagliatelle ).
The chosen fat has always been butter and some lard, but health issues have turned some chefs to olive oil.
Chicory, the reserve of local Rosso di Treviso and chicory Variegato di Castelfranco IGP, as well as their addition of Rice not only for salad, in many ways, baked in pasta sauce.
Other popular vegetables are artistes from castrure (Thistle buds), which are immature artistes made of bread, fried or stewed, and Bassano del
A variety of meats such as beef, pork, chicken, lamb, horse, donkey, rabbit, pheasant, duck and goose are popular, but you won't see a lot of horses or donkeys on the restaurant menu.
Seafood, Venice is a rich source of seafood from the Adriatic Sea.
Cutt Rice (black rice in ink with squid is a specialty of Venice), scam skin (prawn) and Spider crab known as glencale, or moleche (soft-shelled Spider)
Dragon River Point (Razor)
Shell clams), beoci (mussels), garusoli (pointed murex conch), angle sante and smaller canestrelli (scallops), folpetti sardele (sardines) are local seafood names. Carpaccio .
The dessert in Venice is not what you expect.
The city, the sweets here are usually simple country food, great, but don't look forward to the complicated Austrian pastry, which is Venice, not Vienna.
Tiramis pizza, this elegant Venetian dessert has spread all over the world, and even in smaller restaurants, there are versions from sublime to scary.
Other desserts include encyclopedic (Golden Oval) biscuits shaped like bass.
These are hard and dry little toast, a little sweet, and used to be stone-fried biscuits.
Now they are sweet and served with coffee and or zabaglione. Friuli-
The Alps are close to the Adriatic Sea, a secluded area.
The food here is a little more than their cousins in Venice.
The scenery varies from the northern Alps to the hills to the coastal plains near the Adriatic Sea.
Central Europe sees the region, especially Trieste, as the port of the Adriatic Sea, so the dishes here blend traditional Italian dishes from Austria, Hungary and Slavic countries.
The area is known for its vast cornfields, which meet the demand for them.
Like Canadian dishes (dumplings or dumplings made of bread and flour), risotto, especially corn porridge, is a common substitute for pasta.
Pasta includes flakes known as flour, tubes known as sivilots and cjalons, (sweet dumplings), a variety of sweet Italian breadsour fillings. The meat of flary
Venice Giullia is as diverse as anywhere in Italy.
Beef, lamb, children, poultry, sausage and sausage, blood pudding and game, wild boar, pheasant, Hare and venison, usually with salt (wine sauce highly seasoned) and wild includes Woodcock, duck and bird named uite. there is a place on the menu.
Botox is a boiled pork mixed with sauerkraut, mustard, and anemone.
Slavic beef and dumplings are among the most popular in the area.
The most famous and expensive ham in Italy comes from northern Italy, such as St. DanNiEr in Freeley.
Venetian Giulia is from Prosciutto di San Daniele PDO in San Danielle PDO, and Prosciutto di Parma PDO in Parma in Emilia
Along the Adriatic coast, local seafood includes: Diamond Horn, sardines, prawns, squid, squid, scallops, clams, crabs and eel.
Many chefs have their version of the salt cod diploma (recipe) and many offer risotto with fish or frogs.
Soup is an important part of the diet here, and the ingredients for fruit mixed soup include pork, tripe, radish, cabbage, corn, barley, mushrooms and coffee (Little Red Bean, locally grown ).
The fish and white corn porridge from glado is called boreto gragraisana.
The influence of China and Europe is manifested in the fact that many varieties have a special liking for vegetable soup.
Iota is a local soup made of beans, potatoes and cabbage soup.
Brovada is an iconic example of a unique dish that freelet has
Venezia Giulia, with barbecue and barbecue, sausage and shredded soup.
Homemade Brovada fermentation.
The radish is alternately packed in wooden barrels with the grape skin and the remaining pulp when brewing wine.
Therefore, brovada was produced after harvesting grapes in autumn.
The radish remains fermented in the bucket until it is ready to be eaten in spring.
White asparagus is of excellent quality and is one of the most famous crops in Freeley.
Frico flary is a common dish-Venezia Giulia.
Frico is nothing more than fried cheese, but this should be fried cheese.
A simple dish, Montasio cheese is fried in olive oil like a pancake in a pan until it becomes hard and brittle.
It is then broken and eaten as a snack or appetizer.
Flary Montasio is the only cheese that uses doping --Venezia Giulia.
Montasio can eat "murals" (fresh) after 2 months of aging, the body is ivory white, dotted with small holesaged;
The color is slightly golden, the texture is stronger, and the taste begins to deepen.
After 10 months or more, Montasio becomes "stagionato" or "aged" with a deeper nut flavor and straw flavor
Like color and texture.
Recipes in http://montasiocheese . com/about-
Trantino Alto adigi is located on the border between Italy and Austria, so both people and food are selected from Italian and Germanic cultures.
These two culinary traditions are known as tridentina and altoadesina, which have the roots of Venice and the roots of Germany.
The cuisines here are still very distinctive, but they coexist well.
You will come across flavors that are not common elsewhere in Italy.
The closer you are to Germany, the more sausages, cabbage, sauerkraut, radish, potatoes, rye bread and dumplings you will see.
Moving south, the food will turn into more Italian dishes, where you will prefer corn porridge, reunion rice, potatoes and risotto than pasta.
Canadian dumplings (dumplings or dumplings made of bread and flour) (known in German as kndel) are usually seasoned with spots or mushrooms.
Trentino is still in northern Italy, so pasta is often seasoned with cheese and butter instead of ketchup.
The sauce here is more mellow and delicate than the spicy sauce in southern Italy.
The meat of Trentino Alto Adige includes beef, poultry, rabbits, pork, wild birds, goats, lamb, biroldi (blood sausage) and salt
Marinated beef called carne salata.
Speck is a famous local salumi style bacon, similar to boneless pork bacon, cut into small cubes, put in salt, add garlic, Laurel, gin, pepper and other herbs.
The sausage here is more like German sausage and Swiss sausage than Italian sausage.
German and Swiss food has a great influence on local specialties.
Skula (beer-
Smacafam is a traditional carnival feature, a delicious bread/cake made of buckwheat, panchetta and sausage.
In the local dialect, the name means the hunger killer!
Although modern chefs often use corn porridge, buckwheat is still needed for real recipes.
The ancient history of Smacafam dates back to the Roman Empire, long before corn and corn porridge arrived in Trentino.
Trentino Alto Adige is an inland country, so you won't see much seafood here, but there are many lakes and rivers on the menu to put frogs, snails and freshwater fish like river trout
Bill in Italy?
Italy is known for its wines, but they produce beer in Alto adigi.
Birra production started as early as the 900 s and continues until today, and while most small breweries have left, there are still several large companies that produce millions of gallons of beer a year.
The desserts and sweets of Trentino Alto Adige began to present some of the delicacy of Austria and Germany.
Trento is known throughout Europe for its delicious apples from Val di Non, who make Strudels and fritters called apfelk chel.
Krapfen is a pastry baked or fried with jam.
Zelten is a pizza crust with dried fruit.
"Fregolotta cake" is a mixture of flour, sugar and almonds, baked to crisp.