Italian Cuisine More Than Pasta

Italian Cuisine More Than Pasta



Italian Cuisine: More Than Pasta
Go to​ any family restaurant with Italian dining in​ mind and​ you are likely to​ order chicken parmesan, pasta alfredo, spaghetti and​ meatballs, or​ maybe a​ pizza .​
It is​ easy to​ think that some pasta, some marinara sauce, a​ crust of​ Italian bread and​ a​ glass of​ wine is​ the​ beginning and​ end of​ Italian cuisine, especially if​ you grew up in​ the​ United States.There is​ much more than red sauce and​ starch on the​ agenda for​ most Italian regional cuisines, and​ with all of​ the​ various regions and​ cultures in​ the​ boot on the​ ocean, Italian regional cuisines have as​ much range as​ your average New York City block.
There is​ the​ tourist region of​ Tuscany, on the​ northwestern coast of​ Italy .​
Tuscany is​ sought out for​ its simple but delicious dishes, seasoned sparingly with basil, parsley, and​ thyme .​
Tuscan bread and​ a​ little bit of​ olive oil is​ a​ big part of​ the​ seafood dishes of​ the​ Tuscan region.
Abruzzo, a​ little known treasure in​ the​ middle eastern section of​ the​ boot mixes chili peppers into almost all of​ their dishes .​
Like many other regions in​ Italy, there is​ a​ mixture of​ mountain and​ seafood dishes .​
Pasta is​ very often a​ first course, instead of​ a​ part of​ a​ stew or​ entrée .​
Most of​ the​ chefs in​ the​ Abruzzo region are skilled at​ hand rolling their own stuffed pastas, and​ crepes are used in​ meat dishes, rolled in​ savory sauces or​ put in​ to​ broths .​
Polenta is​ enjoyed with hearty sausages and​ rich, meaty sauces.
Sardinia, an​ island off of​ the​ western coast of​ Italy is​ home to​ a​ rich fishing tradition as​ well as​ a​ beautiful mountainous inland landscape .​
This, in​ addition to​ a​ rich heritage of​ not only Italians, but also Arabs, French, Greeks, and​ Spaniards, has made the​ island home to​ a​ diverse culture of​ seafood and​ meat dishes spiced with fennel and​ saffron .​
Stews and​ rich, hearty pastas make up a​ large part of​ the​ local cuisine in​ Sardinia, as​ well as​ sheep milk’s cheese.
Emilia-Romagna is​ perhaps the​ most sought out region of​ Italy in​ terms of​ local cuisine .​
It is​ often called the​ market basket of​ Italy .​
Located in​ northern Italy, Emilia-Romagna is​ home to​ many of​ Italy’s most renowned dishes, like Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and​ balsamic vinegar .​
Chefs in​ the​ Emilia Romagna region have a​ penchant for​ gregarious presentation and​ rich spices.
Much like the​ American idea of​ Chinese food, the​ American idea of​ Italian food is​ only the​ tip of​ the​ iceberg .​
Italian regional cuisine is​ marked by the​ country’s locality to​ northern Africa and​ other Mediterranean countries, as​ well as​ a​ diverse local landscape, ranging from mountains to​ oceans .​
Sheppards, shopkeepers, farmers, and​ fisherman all contribute to​ one of​ the​ most diverse cultural cuisines in​ the​ world .​
Next time you are in​ the​ mood for​ Italian food, try something a​ little bit different than your usual spaghetti and​ meatballs, maybe a​ saffron seafood stew or​ a​ polenta .​
Rest assured, you won’t think of​ the​ words Italian cuisine the​ same again.




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