DESIGN OF ITALIAN RESTAURANT
Italian food is like a drug. Having tried it once, it is already difficult to refuse. Italians themselves and the inhabitants of many other countries know this. Italian cuisine marches…

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Italian Restaurant Design
The Italian style of the restaurant is determined by its unique cuisine, enthralling gourmets of the whole world for centuries, as well as the color of the southern way of…

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Top italian chefs
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…

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become traditional remains

Ravioli – mastodon of Italian cuisine

Ravioli (Ravioli) – mastodon of Italian cuisine. And although for us it is, rather, foreign dumplings, Italians position them as a type of pasta with filling. But in any case, the dish is popular all over the world. In various regions of Italy, it has its own “twin cities.” For example, in Piedmont – Agnolotti, in Mantua – Tortelli, and in Romagna – Cappelletti. Most often, ravioli is made square. There are also round and semicircular options. The many faces of food is not only in appearance. It is famous for its diverse fillings.
And, if for our dumplings the traditional version is meat, the Italian classic is ricotta with spinach. How to make dough for a foreign delicacy, what other fillings are there and much more you will learn by reading the article. Contents [show] History At the dawn of the Middle Ages, the most popular product of the gastronomic culture of Italy was born – stuffed pasta. Continue reading

Pecorino – Italian sheep milk cheese

Pecorino! Even the name seems to contain a piece of Italy! This time it’s not about cheese, but about a whole family of Italian cheese made from sheep’s milk. The predecessor of his name was the word pecora, which means “sheep.” As many as 8 varieties of pecorino (Pecorino) classified as DOP. Of course, getting to know your large family is not an easy task.
But to find out the details of the life of its brightest representative, Pecorino Romano, on the contrary, will be extremely interesting. Continue reading

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 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

National cuisine of Italy
Traditional Italian cuisine is a real treasure, and each meal is a kind of ritual and a sacred time for communication with friends and relatives. National dishes of Italy are…

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DESIGN OF ITALIAN RESTAURANT
Italian food is like a drug. Having tried it once, it is already difficult to refuse. Italians themselves and the inhabitants of many other countries know this. Italian cuisine marches…

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Caprese salad of tomatoes, mozzarella and basil
As there is no smoke without fire, it is impossible to imagine a festive table without a salad. Just a couple of decades ago, most domestic banquets were decorated only…

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Florentine steak
When you think of a steak, what comes to mind? It is unlikely that one of the first in my head comes up with the thought of Italy. Although we…

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