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Italian Food Regional Cooking Southern Italy - local dish restaurant hours

by:Two Eight     2019-09-26
Italian Food Regional Cooking Southern Italy  -  local dish restaurant hours
To the New World.
During the exchange in Colombia, food from the old world and the New World shifted back and forth between continents, and olichris changed everything.
Italian food has changed forever.
Imagine a pizza or pasta without ketchup, thanks to Columbus.
After marrying King Henry II of France in 1553, Catherine's chefs brought a complete set of food to the French court chefs.
The food is probably the real mother dish in Europe.
Classic French and Italian cuisine is very different.
The French chef is known for his exquisite food. The food is complex and the color is soft.
Italian chefs create bold dishes with bright colors and confident tastes.
The Italian is Ferrari.
French cuisine can be very tolerant, and when you make a dish with multiple ingredients and flavors, the quality of each ingredient is not very important to the result.
There are only four ingredients to make a dish in Italian cooking, so the ingredients must be perfect.
Compared to marinade sauce (brown sauce ). .
If one of the vegetables in the brown sauce is a little old, then when you tighten the sauce, you cook for hours and throw away the vegetables.
Now what happens if the chef tries to make a marinade sauce but the tomatoes are not ripe and fresh?
Sauce can be a disaster.
There is no national Italian food in the country. it was not until 1861 that Italy became a unified country. Before that, Italy was a series of cities --states.
We can still find a range of local cuisine and dishes in Italy.
Historically more prosperous than southern Italy.
Although even in the area, some people choose different fats to cook.
Even the choice of pasta is divided along the prosperous route. flat egg noodles are popular in the north, while tubular ordinary pasta with high seasoning sauces dominates the southern region.
Reasoning is simple;
Cheaper than cows, Duron wheat is cheaper than pasta eggs.
Another division is due to the Yalong mountains, which divide Italy into relatively isolated areas until modern times, with very little transit between or above mountains.
Italy is known for its herbs, and without locally grown herbs, there is no Italian kitchen with self-esteem that is complete.
Considered the best flavor in the world, perhaps because most parts of Italy are subject to sea breeze filled with minerals, or because many Italians still use natural fertilizers, not the kind of fertilizer we dig out from the ground.
Perhaps surprisingly, Italian rice is the main crop in Italy, the largest producer of rice in Europe.
Rice grown in the northern region of Piemont is carefully protected, and Thomas Jefferson smuggled seed rice from the region to Monticello.
Just like pasta, Italians make rice, and they will think that rice is cooked too much in the rest of the world.
(Haifu) is preferred.
In the north, the cows are raised for milk, so in the south, the calves are slaughtered, and although the calves are not good producers of milk, the breeders are used for field work.
In the United States, the Italian dish we usually think is more correctly called the Neapolitan dish.
We were given pizza and are known for the many sauces served with pasta, such as tomato Lagu sauce, marinade and puttanesca sauce for just a few examples.
You will think of Campania and Napoli at hecuranim and vesuwei volcano.
The rich volcanic soil provides the best land in Italy for growing fruits and vegetables.
The menu includes fried fish with olive oil, octopus, squid, squid, clams and light dishes.
It is said to have originated in this area.
How about marinade sauce?
In Italian, it is simply translated as (tomato sauce ).
(Summer tomato sauce), always made with the freshest tomatoes, ripe from the vines.
So, for pasta marinade, you may receive a dish of pasta and seafood, which is translated in Italian into a fishermen-style similar marinade.
Whether it's Mandarin or olive.
The story is that the ladies of the evening can do this quickly and return to work for their clients.
The simplicity of Marinara sauce may be the reason why it is named a fisherman, it can be made quickly with very few ingredients, so, maybe it can be made on board? 1/3 cup extra-
1 pound Roman tomato, pur©In a food processor
Don't Brown garlic!
Stir frequently for 20 minutes or more until the sauce is thick. NOTE!
1) the quality of tomatoes is crucial, and the common global tomatoes in supermarkets are not at all. .
If you can't find good, ripe, and delicious tomatoes, the cans used are picked, packed and ripe.
Or the purple-red basil leaves can add a little bit of fennel and can be used to replenish the tomato sauce.
3) people associate Italian food with oregano, but they often fill the food with too many oregano.
Try to use herbs as little as possible at the beginning to balance the taste rather than dominate.
The heat of garlic is also not high. in order to preserve the taste, cook slowly. -
Combine Northern and Southern Italian culinary traditions with local ingredients.
Pork, mutton and goats are very popular.
They make delicious local ham and sausage with their pork.
During festivals and celebrations, Molise is known for its Porchetta (roast suckling pig) pasta as a staple of Molise, usually paired with rich tomato lamb or pork and a large number of Molise's fiery diavolino red peppers.
Molise is a rough place to look
Italy has not yet been contaminated by tourism culture.
International business. , a polenta-
Like a dish made of wheat and potatoes, stewed with raw tomatoes and spiced dishes;
Hansen and rice with sauce;
Pasta in Diavolillo, a spicy chili sauce.
It is a soup made of carrots, tomatoes, onions, Pancras and olive oil;
Delicious soup that looks like celery and little meatball but is spicy instead of the celery expected by Il Cardone or zuppa di cardi.
Net soup of hemp stems, tomatoes, onions, panchetta, olive oil.
The locations of Carciofi (Thistle) and cardoons are Molise and Abruzzo.
Puglia (often referred to as apilia in English) is the heel of Italian boots, with a sunny coastline, which consists of undulating plains and gentle Highlands, seafood, grain wine and olive oil.
The place is dominated by mussels, oysters, octopus, red-haired Fish, swordfish and shellfish.
Mix with local vegetables including fav beans, Thistle, chrysanthemum, a variety of vegetables and wild food for food.
Eggplant, of course, has Peppers and lamapsiuli (a bitter onion) and, of course, pasta made of local hard-grain wheat.
Meat and beef were not eaten in large quantities until a few years ago, almost unknown at the Pugliese table, and horse meat was the first choice.
Until modern times, the abundant seafood on the coast of Puglia was not inland and there was no means of transportation.
A common feature of apilia cooking is the addition of vegetables to the pasta sauce, which may be radish sprouts, cabbage, artichokes or any other vegetable, but this is apilia cooking.
Pasta zzappatora (peasant pasta) is a symbol of the region, with garlic and pepper.
It is said that the residents of the town of Apria, Bari, once resisted their Spanish rulers.
Spain seems to have taxed everything else and decided to tax flour.
Finally, Spanish soldiers walked into the kitchen to monitor the amount of flour used.
Men are men, and Dangdang men are full, and soldiers spend more time chatting with women in the kitchen.
The uprising lasted two weeks and the tax was canceled.
In southern Italy, the Basilicata area is the back of the foot of Italian boots.
It is a small mountain area bordering the delenian sea.
The capital of Basilicata is Potenza.
Grow olives, plums and grains and raise sheep and goats.
And some fishing.
Historically this is a poor area, so meat is used less than other Italian dishes, but their meat dishes can be spectacular.
Pork is the basic food here. they made delicious ham, sausage, salami and Italian bacon.
Lucanica sausage is a pork sausage from Basilicata, seasoned with fennel seeds, which we think is an Italian sausage, but the Italian may not agree if this is due to Basilicata.
(Lucanica is the former name of Basilicata) due to the extensive use of local red peppers with the same name as the town, delicious dishes tend to be spicy and well seasoned, and local wild herbs.
Unlike most parts of Italy, pasta is not mandatory but may be replaced by other grains.
Brazil also has a strong choice.
Cheese tastes like cacioricotta (sheep milk powder), alcoholic beverages casiddi (goats milk) and imported buffalo mozzarella (cowâtills milk) we usually do not take the Italian food of the sheep, in most parts of Italy, however, lamb and goats are important parts of the menu.
Typical Brazilian dishes are lamb kebabs with chrysanthemum or lamb with carrots, sausages, crumbs and cheese.
In Potenza province, you can try the sauce "lu" (obstacle dialect) pasta made with sausage and mixed meat.
(A chocolate pudding made of pig blood), made in most parts of Italy, often ridiculed as disgusting, unsanitary things that only rural people before 100 will eat
Small peppers and instant noodles filled with parsley and anchovies, soaked in vinegar.
Calabria is a small area and is the toe of an Italian boot.
Surrounded by the tyrannian sea and the Ionian Sea, Calabria has a coastline of 500 miles (the longest in any part of Italy ).
There are snow mountains, streams, waterfalls and large evergreen forests.
It is one of the oldest regions in Italy, and the earliest evidence of human existence in the region dates back to 700,000 BC, but its mountains are economically isolated to modern times.
Chestnuts and citrus.
Calabria is the largest producer of bergamot in Italy.
Paparillo, paparzzu, Pipi frasente: Peppers are some of the local names.
Like most parts of southern Italy, chillies stand out in the dishes, so almost all local specialties here contain chillies;
Nevertheless, everyone has their own growth.
It is said that the soil is particularly beneficial for the cultivation of eggplant, because the eggplant lacks the bitter taste common in other places.
An invention in Calabria called "eggplant palmasan" (eggplant palmasan ).
) Is a popular dish in the local area, just like meatballs.
Pasta is important in Calabria, and every town seems to have its own pasta character, but corn porridge usually replaces the local pasta.
The seafood here is rich and the locals like to simply prepare to keep the taste of the day.
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