Sicilian Cassata
The Sicilian Cassata (Cassata Siciliana), perhaps the most famous sweet islander, is a layered cake made of sponge cake soaked in liquor, combined with ricotta, fruit and marzipan. Born in…

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Risotto - the culinary symbol of northern Italy
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…

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Gelato - Italian Ice Cream
He was filmed more than once in cartoons and movies. This dessert is sung in the songs of artists from many countries of the world. And finally, people of the…

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restaurants

Polenta: what it is, how to cook a traditional dish of Italian cuisine

They say about the famous Italian dish called “polenta” that it can be transformed like Cinderella in the tale of Charles Perrault: in the afternoon it is a simple rustic dish, in the evening – an exquisite culinary masterpiece. The main thing in it is cornmeal.
The key to success is compliance with the technology of working with this product, which is not the most usual for Russians, and, of course, a creative approach. So what is polenta, what kind of cereal is used in its preparation, and how to cook an Italian corn meal dish at home?

The idea belongs to the ancient Romans – it was they who began to cook porridge “pulse”, which later became the prototype of polenta. The difference between the two dishes is that the pulse was cooked from millet, chickpea, barley, and polenta – from corn, which became available to Europeans only at the end of the 16th century, when its grains were brought to the Old World from America. Continue reading

The luxurious and elegant Restaurant
In Italy, it’s not expensive = tasty. More often the opposite. If possible, always ask the locals where they eat and go to local establishments. If you want a normally…

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Tiramisu
If you ask people from different countries: “What Italian dessert do you know?”, Most of them will probably answer: “Tiramisu!” Thanks to the simplicity of the recipe and the unusual…

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Grana Padano Cheese - Parmigiano Reggiano's Younger Brother
How hard it is to live in the shadow of a famous relative, Grana Padano, a hard Italian cheese and part-time younger brother of Parmigiano Reggiano, knows firsthand. Many people…

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Dessert
Florence is a paradise for meat eaters. In addition to the “star” of the local cuisine of the Florentine steak (la bistecca fiorentina), you must definitely try some more popular…

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