![]() Rome becomes the capital of spaghetti and “Carbonara” has great merit in this, becoming over the years one of the most famous dishes of our country. Or even in the more vegetarian Liguria where everyone loves a very light and tasty version of lasagna baked with pesto. The other most famous lasagna are those of the Marche region known as “vincisgrassi” or in Venice where the lasagna becomes “Pasticcio” or in Calabria and Sicily where ragù between the layers is added with hard-boiled eggs, meatballs, salami. Repeating the operation several times leads us to the creation of the lasagna which will finish cooking in the oven. Generations of “sfogline”, women involved in the preparation of fresh pasta, have spread millions of km of pasta cutting it into the most varied formats, one of these is the classic rectangular lasagna which, briefly boiled, drained and dried, alternated with layers of ragù and bechamel sprinkled with grated Parmesan cheese. Other regions offer similar recipes, the best known of which are the Palermo “Sfinciuni” or the recipes of the Italian Riviera where we find Sardenaira in Sanremo or Pisciarà in Bordighera or Pisciadella in Ventimiglia.īut if you want to taste a great and true pizza, it is in Italy that you will have to do it: where we find pizza and similar preparations Italy, Naples, Rome, Palermo, and Italian Riviera.Īt the base of all a cornerstone of best Italian food: fresh pasta accompanied by one of the best known condiments in the world, Bolognese sauce, more often known simply as Bolognese.īologna, the cradle of one of the richest and most attractive regional kitchens in the country, is the capital of ragù: a sauce made from a sauce of celery, onion and carrot, to which are then added finely chopped beef and often small additions of pork and tomato concentrated, long and slow cooking to obtain a thick and fragrant sauce that goes to season fresh pasta such as tagliatelle or stuffed like classic tortellini or even, in our case it becomes the protagonist of the baked lasagna. Of course nowadays there are good and also excellent pizzerias all over the country and often this humble dish becomes an excuse to be a base of excellent dough with ingredients put on it, but the basic consumer pizza, whether Italian or foreign, is basically a choice between soft Neapolitan style pizza or the crispest Roman style pizza. You cannot take a tour of Italy without tasting a real Neapolitan pizza, perhaps tasted in Spaccanapoli and without the enrichment of too many useless ingredients. It is said that Queen Margherita of Savoy, during one of her stays in the city at Villa Rosebery, wanted to try that popular, simple and delicious food that many of her fellow citizens loved.īrandi’s pizza chef in Chiaia made her try the pizza and called it by her name: Margherita. Pizza Margherita was certainly born in Naples: the most famous and the simplest of pizzas that with tomato sauce, mozzarella and basil also brings the colors of our flag to the plate. It soon became one of the symbols of national unity and the gastronomic flag of our country in every corner of the world. ![]() Pizza was born in Naples, the city that claims its paternity and where tomato sauce is certainly added to the thin layer of dough.
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