Italian cusine... has evolved over centuries, the flavours used have been changed and adapted to the present day where they are still being changed. Significant changes occured with the discovery of the New World, this introduced the basis of many of the countries meals. This including potatoes, tomatoes,and bell peppers. The ingredients used and the dishes made vary from region to region.
When people visit they tend to eat the most well known cuisine such as pizza and pasta. However, in different regions cusine can be alot more developed and a more varied range of ingredients are used.
Known for risotto, a dish whose ingredients change depending on the location. A range of meats, fishes and vegetables can be used to create this dish. Seafood and fish is more populary used nearer the coast and closer to the Adriatic pumpkin, asparagus and frogs legs tend to be the main ingredients.
Seafood is eaten regulary, they enjoy rock lobstar, scampi, tuna, sardines and other types. Suckling pig and wild boar is roasted over the spit or boiled in stews of beans and vegetable, thickened with delicious breads. Much sardinian bread is made dry which keeps longer than more moistured breads. A range of herbs and spices finish of the dishes.
Simplicity is central in Tuscan cusine. Legumes, bread, cheese, vegetables, mushrooms and fresh fruit used. Olive oil used is made fresh from the different olives available to them this including Leccino and Frantoio.
A italian meal usually contains 3 to 4 courses. Meals allow the italian familys to enjoy eachothers company and spend quality time together. They can feast for up to 4 hours in a sitting during the holidays. The traditional italian menu is kept mainly to special events such as weddings and parties and everyday meals generally only consist of 2 courses.
Recipe for a dessert
Desserts in Italy are very rich and creamy. Here is a recipe to make a traditional tiramisu which is one of the most well known desserts to be made in italian cusine.
Gordon Ramsay and his brigade of amateur chefs served this recipe as a main dessert to diners in the F Word restaurant.
1. Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix
2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits
3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.
4. Remove the tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.
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