Feel the atmosphere of each country and take a look at the Italian cuisine!
<h1 class="pgc-h-arrow-right" > pasta</h1>
Unlike China, authentic pasta in Italy is very chewy and may be slightly stiff on the palate, somewhat similar to the noodles we eat in the north. However, the pasta is not watered, but is to be mixed with a little oil (usually olive oil).
The practice of pasta is to add a little salt to the pot, which not only makes the pasta taste inside and outside, but also keeps it strong. The image of pasta has long been deeply rooted in people's hearts, maybe you haven't eaten it, but you've definitely heard it. Simple and simple pasta, but very knowledgeable, you can taste it in a small street shop or become a hall-of-the-art ingredient in a high-end restaurant.
<h1 class="pgc-h-arrow-right" > pizza</h1>
Although there are rumors that pizza was brought back to Italy by Marco Polo from China, it is well known that the most important side dish of pizza is tomato, and tomatoes in the 13th century have not yet been introduced to Europe, so it is only to add fame to pizza and make it a mysterious color.
The surface of pizza is often cheese fillings and various ingredients, from sausages, chicken, beef and other meats, but also rich vegetables and fruits such as black olives, tomatoes, pineapples and so on. Whether it's vegetarian pizza or meat pizza, its unique flavor will fascinate you, and no matter how you eat it, you'll find the aftertaste of cheese lingering on the tip of your tongue.
<h1 class="pgc-h-arrow-right" > Panini</h1>
Panini is an Italian-style sandwich. Panini originally rose from the United States as a popular food, and people regarded it as a must-eat lunch at every meal, which shows how popular it is.
After putting the panini in the roaster, it is baked with a bar of burnt, which is served with tuna, corn kernels, mayonnaise, lettuce leaves, etc., and also sandwiched (a kind of Italian garlic salted sausage) or ham, cheese and the like.
< h1 class= "pgc-h-arrow-right" > tiramisu</h1>
As a representative of Italian desserts, Tiramisu is a trendy dessert that has swept through major cafes, bakery stores and Western restaurants. Innovative in its recipe is the coffee-flavored cheese milk liquid, a new flavor that is also absorbed by cakes, puddings and other forms of hot and cold desserts.
Tiramisu is not only fragrant, smooth, sweet, greasy and soft in the mouth with a texture change, the taste is not all sweet, because of the cocoa powder, so it is slightly bitter, which is just the right match for cappuccino. It combines the rich taste of the rich taste, the bitterness of the strong Italian coffee, the moistness of eggs and sugar, the mellowness of the liqueur, the richness of the chocolate, the thickness of the finger biscuits, the thick aroma of cheese and whipped cream, and the dryness of the cocoa powder.
< h1 class="pgc-h-arrow-right" > gelato</h1>
In Italy, no matter which ice cream, there are never any additives in its recipe, and every kind of Italian ice cream is always handmade by professional chefs. Italian ice cream does not freeze very hard, the taste is delicate and light as silk, and the romantic feeling is endless.
<h1 class= "pgc-h-arrow-right" > ham</h1>
Italian chefs are quite sophisticated about meat products, which has led to the world-renowned ham series, which can be served as an ingredient, as an appetizer or as a snack. Among them, Parma ham and sausage represent salami are the most prominent.
Parma ham belongs to the "raw ham", the best Parma ham is dark red in color, has a sense of perspective after slicing, with marble textured fat, smells of aged meat and smoke, and tastes salty in the mouth.
Traditional restaurants will always have someone hand-cut the ham into thin slices with a slender sharp knife, and the cut ham is thin and translucent, complete and non-broken. Ham with a slightly bumpy surface is more textured to eat.
Salami is divided into Milanese salami and Neapolitan salami, the latter of which is more fat but does not make you feel greasy and difficult to digest. There are also some spicy sausages, if you are picky about this, be sure to check with the waiter when ordering or buying.
<h1 class="pgc-h-arrow-right" > tripe bun</h1>
Europeans don't eat offal? No, no, no, in Florence, the restaurant will chop the marinated tripe into the tender bread that is cut in half and then with the corresponding sauce to make a tripe bun, which is somewhat like shaanxi meat sandwich buns.
Tripe buns are as particularly careful as meat buns, so tripe is simmered with tomatoes, onions, radishes and some unique spices until soft. Hahaha, really and meat sandwich bun seems to be !!!
< h1 class= "pgc-h-arrow-right" > seafood</h1>
It is expected that seafood will become an important ingredient in the Italian cuisine system, so you can find seafood in Italian noodles, pizza, and risotto, although it may be slightly expensive, but this should not prevent you from tasting a seafood dinner in Italian cuisine. In contrast, the freshness of the ingredients, the variety of cooking techniques and the full amount of weight are all its first-class advantages.
The unique location of southern Europe and the Mediterranean sea has given birth to Italian seafood cuisine, fresh ingredients and a variety of cooking techniques, allowing you to enjoy delicious cuisine while feeling the sun and scenery along the coast.
<h1 class= "pgc-h-arrow-right" > risotto</h1>
Northern Italy is rich in rice, so from the tradition of this region, the cuisine of rice as an ingredient obviously overwhelms the various pasta and has become a local specialty, which has an impact on the Italian cuisine system.
However, unlike the traditional white rice in Asian cuisine as a staple food, the Italians used rice as part of the main dish and invented the method of risotto, which is wetter than the steamed white rice, somewhat similar to the style of wet stir-fried Fujian risotto.
Seafood, beef, and chicken are all important parts of risotto, and the flavor of the soup is incorporated into the rice, accompanied by vegetables and various seasonings. Perhaps under the influence of The original taste of Italian cuisine, rice is suspected of being "sandwiched", but the level of sandwich is also one of the pursuits of local chefs, and it is possible to taste it as usual.
<h1 class="pgc-h-arrow-right" > espresso</h1>
Generally brewing Italian coffee at home is brewed using the Mocha pot invented in Italy, which also uses the principle of vapor pressure to quench coffee.
Mocha pot can make the pressurized vapor directly through the coffee powder, the inner essence of the coffee quenched out, so the brewed coffee has a strong aroma and strong bitterness, the surface of the coffee and emerge a thin layer of coffee oil, this layer of oil is the source of the tempting aroma of Italian coffee.
Italian coffee shops and restaurants offer quite authentic Italian coffee, not only because of the excellent memories of baristas, but also because of the pride of the Europa people in coffee culture, which has been consistent since the arrival of coffee.
Italy's oldest coffee shop, The Café de Las Des, is located in Venice and is 300 years old. These traditional coffee flavors and the pride of Italian coffee have closely resisted the expansion of starbucks chains in Italy, retaining the pure flavor of Italian coffee.