Since its begginings, the history of Italian Gourmet Food kitchen has been directed by passion. One of the classic scenes of Roman art shows the great feasts where ingredients from the different regions of his empire intermingled: the Middle East, the Mediterranean and the northern part of Africa. In the Middle Ages, new spices, dried fruits and the famous pasta arrived with the Arabs. On the other hand, the Christians prohibited the consumption of meat and condemned the banquets, to which Carlo Magno responded with a proposal of feasts dedicated to God. With the Renaissance and the rise of the bourgeoisie, the kitchen resumed its importance as a status symbol, the old techniques were improved and new ingredients obtained during the crusades were added.
In the nineteenth century, the Arabs introduced the famous Sicilian lemons and oranges, in addition to sugarcane and almonds, which allowed the flourishing of confectionery, gelato bases and sweet bakery. At the same time, the Medici, and especially Catalina, were great promoters of gastronomy, demanding high quality cuisine, inspired by traditional recipes and made with local ingredients. However, the other families opted for an opulent and eccentric kitchen.
The times of Italian food may seem exaggerated; However, evoking its Roman origins, the act of eating is a party that must be taken calmly. Since its inception, the history of this kitchen has been directed by passion. If you are in Italy or going to travel there soon you should try these Italian gourmet dishes:
Focaccia is very similar to pizza, but it differs from that in that it is thicker and spongy and does not usually have tomato sauce. In fact, it is usual to serve it with olive oil, salt and some aromatic herbs. Outside the transalpine country it is often used as bread to make sandwiches and sandwiches.
It is another Italian delicacy that admits a wide variety of recipes and variants. It seems that its origin is Greco-Roman, although “modern” lasagna did not begin to be prepared as such until the 17th century.
There is no consensus when establishing the origins of this stuffed pasta. For some scholars, they come from China (specifically, wonton pasta) and were taken to Italy by Marco Polo.
Gnocchi or Gnocchi
This fresh Italian pasta is made with potatoes, although there are many variants in which breadcrumbs, cornmeal or pumpkin can be used and, in Latin American countries, it is not uncommon to use cassava, banana or cassava.
Risotto is a very famous dish in Italy, especially in the northern part of the country, which is where this cereal is most grown. They are usually complemented with Parmesan, although their creaminess and flavor have made the dish famous worldwide. And with that, the experimentation around this recipe has been total.
The “tuna” veal is a very popular dish of Piedmontese origin. Beef is used that is served with a sauce based on tuna, cream of milk and egg, whose flavor can be made even more intense with anchovies and capers. It is also widely consumed in Argentina, where there is a large community of Italian roots.
Of course we can’t let out Pizza, Spaghetti and deserts like Tiramisu and Panna Cotta. Any of these dishes will make your trip to the Italian Gourmet Food unforgettable.
Thanks to Solar Power North Carolina for this tasty write up!