Italian Kitchen

The Italian kitchen is one of the principal world kitchens. It is characterized by the variety of the products used like by a great regional diversity.

Italian culture

The Italian kitchen is not only one Mediterranean kitchen (based on the trilogy bread-oil-tomato), it also integrates influences lombardes (rice, butter), alpine (polenta, cream, cheese) and even Austrian (dried meat bresaola, strudel, beer, grooves) even Arab (couscous in Sicily).

Like France, the Bel paese is a country of wines and cheeses varied, with many traditional productions of an exceptional quality (white truffle of Piedmont, parmigiano reggiano, grana padano, ham of San Daniele, rice of vercelli, grappa…)

For an Italian, the Italian kitchen has its epicentre some share between Tuscany (most prestigious perhaps) and the Emilie Romagna (tastiest and richest), but one quickly has the head which turns while immediately remembering qualities of the products of the soils Piedmontese, valley of Aoste, originality of the Venetian kitchen, powerful charm of the Roman popular kitchen, richness lombarde, southernmost savors sicilian, Sardinian, of Pouilles. For a French who ignores this richness and this diversity, the Italian kitchen is not often that a caricature of the only Neapolitan kitchen (pasta, pizza pie).

History

Thanks to Marco Polo which brings back the pastes and the rice of China and Christophe Colomb, the tomato, in particular, of America, the Italian kitchen knew to completely integrate exotic products which made its international good fortune then. The pizza pie became one of the world dishes most indisputable, often quoted like indigenous national dish by much of American.

Introduced by Marie de Médicis, the Italian kitchen made leave the French kitchen the Moyen-âge (use of the fork) and is at the origin of a new modern French kitchen.

The kitchen is an important component in the manner of living Italians, reflecting the rural, but more still family, maternal culture especially. The Italians have an intimate vision, concretes, reassuring kitchen. The accent is turned less on the complexity and the virtuosity of a spangled high-class cooking, that on a quality and a accuracy with the daily newspaper. A dish must be made as it is necessary, with serious, by respecting the traditions, to find the taste which the mamma could give him. There are things which one makes and others not. The Parmesan grates, salt, pepper, the lemon, oil are not allowed on any dish. On the other hand, one more easily drinks the wine following his taste: white or red, with its fish or meat dish.

One does not like too the exotic, the strong tastes, the thick sections, the red meats, but one appreciates the subtle combination of authentic tastes, without excess, useless complexity; One is casanier and rather chauvinistic for his regional kitchen.

The firstly at least once per day is a burning obligation to which all Italian subject themselves. Its absence is a source of anguish. It is the dish principal, mythical, from which one draws the essence of his forces.

Finely typical

A menu Italy traditional N is composed generally as follows:

  • Antipasto (Hors-d'oeuvre)

  • Firstly (Entered hot), is:
    • paste S under all their forms, long (the standard is the spaghetti , with derivatives of variable size bearing various names) or short (the standard is then the warp end or the rigatoni );
    • Rice (cooked in Risotto);
    • Gnocchi (small pellets of corn potato or semolina);
    • Polenta (cornstarch);
    • Soup S (various types of pastes, stuffed or not, cooked in a bubble), or Soup minestrone;
  • Secondo (flat of resistance, meat or fish), been useful with or not a contorno (Trimming);
  • Contorno gold Formaggio (Cheese)
  • Dolce (Dessert)

Receipts

Cold entries

Hot entries

Pastes

Risotto

Dishes of resistance

Meats

Poisson

Desserts

Breads and dishes containing bread

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