Sunday, May 29, 2011

Love in the Country of Pasta and Roman Heritage in Italy

One of the great pleasures of traveling to Italy is to enjoy traditional Italian cuisine, true. What is known outside is just one - or many versions of a small part of a cuisine that is very varied and different from region to region. Because in Italy everything is not pizza and spaghetti for children. Northern Italy is the coldest region of the country, so their meals typical are the most compelling. Less olive oil, tomato and dry pasta. People prefer soups, and boiled meat cooked in wine and butter. These are the regions with most foreign influences from French, German, Austrian, Hungarian or Slav, depending on the area.

Some of the best known Italian food ingredients are here. Two of the most famous pasta sauces are from here. It is the bolognese - alla bolognese rag├╣ - Emilia - Romagna and pesto from Liguria. The fresh egg pasta is more typical of northern Italy. The tagliatelle and lasagna originate in Emilia Romagna. And there are many types of stuffed pasta, from agnolotti Piedmont to anolini of Parma, in Emilia Romagna, through the tortelli pumpkin Mantua in Lombardy.

Okay, it looks like the pasta is Chinese, but that is another issue that is better not to get into in Italy, in particular in Naples, whose cuisine is probably the most international of Italy. In southern Italy, the islands of Sicilia and Sardinia have their own culinary identity. Pizza, spaghetti, macaroni, tomatoes, mozzarella, basil...sea and sun. These are the ingredients that have made known the Italian cuisine worldwide.

The tomatoes of many kinds, including the famous pomodori di San Marzano, elongated and used for pasta- sauces are great protagonists of the cuisine of southern Italy.

Pasta Salad Recipe images

Pasta alla Norma is pasta with tomatoes, fried eggplant, ricotta salata and basil sheet. Parmigiana, my favorite dish is a dish made with fried baked eggplant, tomato, mozzarella, basil and Parmesan. It is not known for sure if it is of Sicilian or Neapolitan origin.

Malloreddus is a type of semolina pasta that is usually eaten with ragout and salsicce, or with tomato sauce, Italian sausage, onion, grated Sardinian pecorino cheese and saffron. The culurgiones are stuffed semolina pasta, usually with ricotta and mint or potato, fresh cheese and mint, are usually eaten with tomato sauce and grated pecorino cheese.

The orecchiette are fresh pasta made with semolina and egg. They look like a small ears, hence its name (in Italian orecchiette means "little ears" ). One of the most common sauces with accompanying tomato is the horsemeat.

Pasta alla checca is usually "short" pasta (penne, maccheroni, fusilli, farfalle) with cheese mozzarella (usually of buffalo), sheep cheese called Roman Caciotta, fresh tomatoes (often cherry's) and fresh basil.

Pasta e fagioli or pasta and fasoi in Veneto is a bowl of spoon based pasta, beans and usually bacon, which is very common throughout Italy. It was born as a dish of the poor in ancient Rome, where it was prepared with a paste called sagne, like short noodles, and then captured up to Cicerone, although the origin of the pulp appears subsequently. One of the regions where the tradition is more is precisely the Veneto. The ingredients, including the variety of pasta, vary from one area to another. If you have not ever tried the combination it may sound like weird, but is exquisite.


Zoe said...

This will be a great picnic food. Yum!

Felicity Grace Terry said...

As well as being one of my favourite meals, pasta is one of the few things that I can actually cook.

Daksha said...

looks delicious!!! nice click!

Kalyan Panja
Kalyan Panja is a photographer and a travel writer sharing stories and experiences through photographs and words