Rice is one of the few cereals, the national food on the basis of which is found in most countries of the world. So Italian cuisine did not disregard this wonderful product. Risotto (Risotto) – a rice dish cooked on a broth. It is common in all regions of the republic, but it is still more preferred in the north of the country. At home, it is usually served first before the main dish. The huge variety of risotto makes it an attractive target for both restaurant and home cooks.
Our article is a laid-back guide to the world where rice rules.
The history of risotto is naturally connected with the history of rice in Italy. Continue reading
Since 2007, Carlo Cracco has been the lead chef at Ristorante Cracco, located at Via Victor Hugo, 4, Milan. This is a fairly spacious establishment, which can accommodate about 60 visitors at the same time, and where the owner of three Michelin stars creates.
Kracko was born in Vincenza in 1965, and 30 years ago he got into the kitchen with Gualtiero Marchesi, the first Italian cook to receive three prestigious award stars. Like all novice chefs, Krakko constantly changed jobs, absorbing, like a sponge, new knowledge and invaluable experience. He later moved to Garlenda, where he began work at Relais & Chateaux. After three years in France, Carlo returned to Italy and became the chef of the Enoteca Pinchiori restaurant in Florence, where he received two Michelin stars. Continue reading
Sauces are an integral link in the culinary traditions of Italy. Of course, the most important of them is Pesto. The Ligurian origin, whose basis is basil, serves as a companion for many dishes.
Pesto Genovese (Genovese) – a classic performance of the sauce. But his recipe, like the whole world, does not stand still and is being improved, adapting to modern tastes. Do you want your kitchen music to acquire Italian notes? The “score” for Pesto is presented in our article.
Despite the fact that Pesto is deeply rooted in Italian cuisine, its history began relatively recently. Continue reading