Pesto sauce - what to eat and how to cook?
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Mix Parlay Bola Jalan
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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…

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10 national dishes of Italy

Those who had a chance to try dishes of national Italian cuisine in her homeland: in Rome, Naples, Bologna and other cities – will confirm: this is a very special story. The characteristic features of Italian cuisine are explained by the local climate and those products that are widespread in a particular region.
Each region of Italy boasts special recipes. This makes acquaintance with Italian food doubly exciting.
Meet the 10 national dishes of Italy that a tourist should definitely try. Minestrone (Minestrone) Contrary to popular belief, Italian cuisine is far from being exhausted by such food as pizza or spaghetti. Soups are very popular in Italy: burrida (with seafood), gynestrat (with egg yolks and white wine), minestra di nights (with walnuts and walnut puree) and others.
But first of all, it is worth trying the minestrone – a traditional vegetable soup that has become the embodiment of the features of national Italian cuisine. Initially, in Italy, the minestrone was prepared from the remnants of second courses or cheap vegetables.
And although today there is no mention of such an approach to food in national cuisine, as in many other Italian recipes, the ability to “mix everything that is” in such a way as to turn out divinely tasty is assumed here.
The main components of minestrone are meat broth and fresh vegetables, which, depending on the season, can be as many as you like. Therefore, the consistency of the dish varies from liquid to incredibly thick. In some national recipes of Italian cuisine, the minestrone is supplemented with rice, pasta, pesto.
Before using the soup, grated Parmesan and freshly chopped greens are added to the plates. Carpaccio (Carpaccio) The list of what you need to try in Italy from food, it is impossible to imagine without carpaccio – thinly sliced ​​meat or fish slices, seasoned with sauce with mayonnaise, olive oil, vinegar, lemon juice. Although the recipe for this dish in Italy appeared relatively recently, today it is included in the menu of all restaurants serving national cuisine.
For its preparation, raw beef tenderloin, previously placed in the freezer, is most often taken. In Italy, you can also try variations of the dish, in which beef is replaced by venison, tuna, salmon, sea bass, octopus or smoked duck.
According to the traditions of Italian cuisine, before serving, carpaccio is sprinkled with thin cheese chips and decorated with fresh herbs. It is interesting to try carpaccio with Italian wine. For example, saturated red wines are recommended for venison sommelier, and rosé wine from southern Italy is recommended for tuna.
Tortellini (Tortellini)
The list of national dishes of Italy, tortellini, is a continuation of the pasta variety, which in its appearance is close to such a familiar meal as dumplings. In Italy, tortellini is made from fresh unsalted dough and served as an independent dish (with fragrant mushroom, creamy sauce or Bolognese sauce) or added to broths, soups and salads.
As a filling for tortellini, meat, ham or cheese is most often used. The result is a very satisfying and tasty food. What cheese to bring from Italy Do not miss the opportunity to try other varieties of this traditional Italian dish.
For example, torteletti (they are much smaller in size) and tortelli (these, on the contrary, are larger). To give an original color to the dough, spinach or tomatoes are sometimes added to it: in the first case, the tortellini will be green, and in the second – red.
Gnocchi (Gnocchi)
Gnocchi is a fairly simple Italian food, which, nevertheless, is considered one of the most worthy examples of national local cuisine. This dish is a variety of dumplings, for the preparation of which cooks take flour, eggs, semolina or corn grits and potatoes. Small pieces formed from the dough are oval, and then they are dipped in boiling salted water and boiled with seasonings. Served as a side dish, but it is better to try gnocchi as a separate dish, with a thick aromatic sauce. Gnocchi with fish and seafood (shrimp, salmon, crab, sea bass, wongole) are especially popular – this is a real masterpiece of taste!
There are also many original variations of this national Italian dish. For example, in restaurants in Rome and other cities of Italy you can try gnocchi with lemon ricotta or Gorgonzola, pumpkin gnocchi with bacon and savoy cabbage in cream and even gnocchi with chestnuts – such Italian traditional cuisine will definitely not leave you indifferent.
Risotto
If you want to try the best Italian dishes, do not ignore the risotto – food that has become one of the culinary symbols of the country. The basis for its preparation is round-grain rice of special varieties, which is first fried and then stewed. When the dish is almost ready, seafood, minced meat, vegetables or mushrooms are added to it, depending on what the chef wants in the end.

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