Italian Cuisine. What is the national cuisine, traditional dishes and food in Italy

Italian cuisine has long and justifiably earned worldwide recognition. However, Italian cuisine is not only pizza and pasta, as is commonly believed. When people think about the most delicious and popular dishes invented by Italians, lasagna, tortellini or spaghetti often come to mind. In fact, the concept of Italian cuisine includes a huge number of amazing dishes with amazing and unforgettable taste. Let's see which of the most famous ones and check if you have tried all of them or if you still have something to strive for.

Parma ham, also known as (prosciutto). Prosciutto is usually served as an appetizer or as part of cold cuts before lunch or dinner. Italians love to put this product on slices of bread or grissini (breadsticks). In the summer, residents of sunny Italy do not deny themselves the pleasure of enjoying prosciutto with watermelon skewers, as well as this type of ham with honey, which together gives an amazing combination of sweet and salty.

Minestrone soup

A huge number of different soups based on legumes, vegetables, potatoes, pasta or rice. Among the ingredients that are invariably present in various kinds are onions, legumes, carrots, tomatoes and celery. This dish is served as a starter or as an alternative to risotto or pasta.

Small pasta dumplings with a variety of fillings. Given the large selection of types (ravioli), it comes as no surprise that this Italian dish is extremely popular all over the world.

Chicken Parmesan

Chicken Parmigiana is a truly classic Italian dish that has become especially famous in the United States. And no wonder: the amazing chicken will not leave anyone indifferent.

Gelato

(Gelato) - the original and perhaps the sweetest product of Italian cuisine is very popular among tourists who come to Italy. And rightfully so: the taste of real Italian gelato cannot be compared with any ice cream.

Parmesan cheese

Did you know that in Italy (as well as throughout Europe) (Parmigiano) is protected by copyright. It is prohibited to be produced outside of Parma. The product receives a quality certificate only after 12 months, having undergone thorough testing by specialists. It is worth noting that this type of cheese served to create a unique profession as a cheese listener.

Risotto

Many people think of pasta when they think about Italian cuisine, but in addition to pasta, rice also reigns supreme in this country. (Risotto), like pasta, is one of the most popular and beloved Italian dishes.

Lasagna

(Lasagna) is a classic Italian dish made from Parmesan, ham, mozzarella, ricotta and beef.

Spaghetti

No matter what country you go to, you will find spaghetti everywhere. Despite the existence of numerous types of pasta, it is perhaps the most preferred. It is relatively inexpensive, easy to prepare, and comes in many varieties.

Pizza

What other dish of Italian cuisine should come first if not pizza? One surprising fact about this dish: real Italian does not contain a lot of cheese and tomato paste. Pizza has become such a part of the life of Italians that they often eat it as a snack before meals.

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There is no such thing as popular Italian dishes, since Italian cuisine is common throughout the world. Italian cuisine is heavily influenced by local tradition and history, as well as local and seasonal ingredients.

Some of the most famous and exquisite Italian delicacies, such as the white truffle, can only be found in certain regions of Italy. This suggests that Italian food tends to be structured. Throughout Italy you can find antipasto, primo, secondo, and various desserts, but each region of Italy prepares them differently.

However, in order to answer the most frequently asked question, which Italian dishes are the most popular, we want to present you with this list.

Paste

Pasta can be divided by composition (wheat flour and water only, or wheat flour, water and eggs only), by shelf life (fresh or dry pasta), and by production method, shape, or cut.

There are many forms of pasta, but Italians usually prefer to group pasta into short and long, regular or stuffed.

A certain type of pasta goes with a certain sauce, depending on the shape of the pasta. Some types of pasta are found only in a certain region. The name of the paste varies depending on the region.

Pizza

Oven-baked pizza is a thin, round-shaped bread topped with tomato sauce, cheese, olive oil and other ingredients.

There are actually two types of pizza: Neapolitan, which is thicker and more like a flat bread, and Roman, which is a thinner, flat-crusted pizza. Neapolitan pizza is similar to American pizza.

Also, Italians divide pizza into red (with tomato sauce) and white (usually called "focaccia" or a flatbread made without tomato sauce, but with other ingredients).

There is not a wide variety of spices in Italian cuisine, but they are almost always used together with herbs to add flavor.

Balsamic vinegar, olive oil, Parmesan (or sheep's milk cheese), black olives, pine nuts are all commonly used to add flavor as a seasoning (the latter ingredients are used in some regions of Italy). Olive oil is considered the main ingredient in cooking.

Risotto

Risotto is a rice dish. Risotto is served as the main dish and can be flavored with various ingredients. The rice is cooked in the broth until thickened. The broth can be meat or fish, depending on the ingredients with which the dish will be seasoned.

Almost all risotto recipes include ingredients such as parmesan (with the exception of fish risotto), butter (no cream!) and onions. Some of the most famous risottos are alla Romana (risotto with chicken liver sauce) and alla Milanese (bright yellow risotto with saffron and spices).

Other famous Risotto: Risotto with mushrooms, Risotto with white Piedmontese truffles or with black truffles, Risotto with seafood, Milanese risotto flavored with saffron.

Minestrone (vegetable soup with beans)

A type of thick soup with vegetables, beans, pasta, rice or tomatoes. Served as a main dish. Minestrone is a good alternative to pasta or risotto.

Fish soup

Stewed fish seasoned with fresh ingredients.

Meat and fish dishes (and other main dishes)

The main Italian dishes (depending on the region) are: steak Florentine, beef stew, egg-dipped or fried veal chops, schnitzel with saffron and spices, boiled meat, osso buco, eggplant casserole with Parmesan and saltimbocca alla Romana.

Ossobuco

Veal shin fried in olive oil. This dish has thousands of interpretations, for example with lemon, capers, marsala, etc. The most famous dish is “Milanese” (alla Milanese).

Neapolitan style mussel soup

Despite the name, this is not really a soup, but rather the classic way of serving and cooking mussels with a tasty sauce and white wine, garlic and Italian parsley. Bean and vongolo soup, mussels and gurnards are prepared in a similar way.

Depending on the type, Italian cheeses can be served as an appetizer for first courses, or when serving third, fourth courses and desserts. The most famous Italian cheeses: Parmesan, sheep cheese, and of course Mozzarella made from buffalo milk.

Parmesan

In Italy (and the rest of Europe), the name "Parmesan" is a designation for the hard, granular cheese from Parma. The generic name for this cheese in other parts of Europe is Garna.

Famous Italian desserts: Tiramisu, Sicilian festive cake and Neapolitan Easter cake.

Tiramisu

Tiramisu is the most famous dessert. This is a sponge cake soaked in coffee and mascarpone cheese.

Other sweet dishes: Italian ice cream, pasterella (Sfogliatelle, Maritozzi, Aragoste) and pasticini (cookies).

This is an article with photos about Italian dishes that you must definitely eat in Italy. Italian cuisine is considered some of the best in the world, but you need to know what to choose from the menu.

After a couple of days in Italy, stuffed with pizza, pasta and panini, I ran into a problem. What exactly should you order in Italian restaurants so as not to be disappointed (or God forbid you lose weight :)) during your 3 weeks of vacation?

My dear readers, friends and subscribers on social media came to the rescue. networks who generously shared their advice, for which we thank them very much. Below is a jointly compiled list of Italian dishes, as well as the average price of food in Italian establishments. I tried 90% of the list and left 10% for next time.

Seafood in Italy

• Tomato mussel soup(Zuppa di cozze al pomodoro) - the best thing I had the opportunity to eat in Italy. I also ate Sicilian-style mussels and was not delighted. It all depends on the restaurant. Price 8-13€

• King prawns grilled or in sauces (Gamberoni alla griglia). The most delicious shrimp were in. Price 10-15€

• Swordfish in Sicilian style with tomatoes (Pesce spada alla siciliana). Price 12-13€

• Swordfish Grilled(Pesce spada alla griglia). Price 12-13€

• Grilled Dorado(Dorado Griglio). Price 50-60€ for 1 kg. Dorado is worth on the market 15€ per kg .

• Octopus in different variations (Polpo). For example, Sicilian-style octopus with garlic and thyme. “Nothing tastier has yet been invented in Mediterranean cuisine,” is a quote from traveler and gourmet Sergei Kormilitsyn. 12-18€ for a hot dish

• Octopus with potatoes(Polpo con patate) is a specialty of the Amalfi Coast. Keep in mind that octopus is often served as a cold appetizer in Sicily and southern Italy. Price 7 —8€

• Shrimp cocktail(Сocktail di gamberi). Popular cold appetizer. Not for everyone. Served in a glass with shrimp mixed with salad and sauce. If you spread shrimp on bread, it turns out delicious. 7-10€

Other Italian dishes

• Eggplant, baked with tomatoes, mozzarella and parmesan (Melanzane alla parmigiana)

• Grilled vegetables(Verdure alla griglia) - always delicious. Price 6€

• Lamb meat on skewers(Arrosticini di pecora). This dish is prepared only in the Abruzzo region and nowhere else. To prepare this lamb kebab in the Marche region, you had to order the meat online from Abruzzo. I haven't eaten the lamb, but the guys said it was delicious.

• Spaghetti with clams and parsley (Spaghetti con le vongole). Friends prepared this dish from shellfish collected on the seashore near their house. You need to collect shellfish early in the morning (at 6-7 o'clock) in order to get ahead of other fishermen. 12-15€

• Carne cruda(Сarne cruda) - raw beef of a certain breed of bulls, a minimum of spices. Originally from Piedmont. Have not tried. 15-20€

• Pizza(Pizza) - real pizza is cooked in a charcoal oven. We can talk about pizza for a long time. From 2€ for a piece in a street eatery up to 12€ for pizza with seafood in a restaurant.

• Paste(Pasta) is a traditional dish of Italian cuisine. Pasta with various sauces. For our taste, pasta in Italy is undercooked. They specially cook the pasta for a very short time. The version of pasta that is served in our restaurants will be tasteless and overcooked for an Italian. 7-15€

Be sure to read mine, where I tell you how much a vacation in this delicious and warm country will cost

• Minestroni(Minestrone) - vegetable soup

• Panini(Panini) - Italian sandwich made from flat white wheat bread, price 5€

• Risotto(Risotto) - a rice dish. Prepared with seafood, meat, vegetables. 8-13€

• Lasagna(Lasagne) is a popular Italian dish made from flat sheets of pasta with filling, 9-12€

• Ravioli(Ravioli) is an Italian analogue of dumplings made from filled pasta sheets. Restaurants often serve store-bought ravioli - they are mediocre. When they twist it themselves by hand, it turns out very tasty.

• Polenta(Polenta) - porridge made from corn flour

• Caprese(Caprese) - Italian appetizer made from tomatoes, mozzarella, basil and olive oil

• Gnocchi(Gnocchi) - Italian dumplings

• Provola and Caciocavallo cheeses

Italian desserts

Desserts and sweets are usually sold in cafes or establishments called Pasticceria

• Tortuffa(Tortuffa) - a divinely delicious scoop of ice cream with chocolate inside. It's better not to order chocolate ice cream because the chocolate ice cream is too sweet. Costs 4-5€

• Granita(Granita) - Sicilian dessert. Crushed ice with sugar syrup of different colors and flavors. Price 3-4€

• Cannoli(Cannoli) is a Sicilian dessert. A waffle tube filled with mascarpone cheese, whipped cottage cheese or ricotta with the addition of syrups or wine. Sold everywhere

• Tiramisu(Tiramisù) is the cake of Italian students because it does not need to be baked. Made from savoiardi biscuits, mascarpone cheese, coffee, eggs and sugar. I thought that I had eaten Tiramisu many times, but it turned out that before my trip to Italy I had never tried Tiramisu.

• Ice cream(Gelate) sold at Gelateria - from 1€ for the ball. On average - 2 € for a small box and 4-5€ for a big one. On tourist streets they ask for 4-5€ for one small ball.

• Coffee, coffee, coffee, coffee! Even if you don't drink coffee, it's worth a try. 1-4€, average 2€

Where to eat in Italy?

Establishments in Italy are divided into several types:

• Ristorante— high prices and level of service.

• Trattoria- often this is a family establishment with a homely atmosphere, a regular clientele and a menu in Italian. Prices in trattorias are lower than in restaurants.

• Taverna is a tavern where you can not only drink, but also eat.

• Osteria- also a simpler establishment with food and wine.

• Pizzeria— usually there are only pizza and appetizers on the menu, and less often other dishes.

• Gelateria— they sell ice cream there

• Pasticceria— cakes, pastries and desserts are sold here

Where can I buy products in Italy?

There are many chain supermarkets in Italy: Lidl, Auchan, Carrefour and others. Also, in every town, even the smallest one, there will definitely be a small Supermercado, where essential and essential products are sold at inflated prices.

If you want to cook your own food, you can also buy food in Italy in special shops. I don’t know if they exist in the north, but they are still popular in the south of Italy. We mostly rented apartments with a kitchen and sometimes cooked our own meals.

• Macelleria- Butcher shop

• Pescheria or Mercato del pesce— a store or market with seafood. Markets are usually open in the morning

• Panificio- bakery

What do you need to know before going to an Italian restaurant in Italy?

• In Italy, expensive does not = tasty. More often it's the other way around. If possible, always ask locals where they eat and go to local establishments.

• If you want to have a normal tasty meal in Italy, it is better to learn the names of the main dishes and products in Italian.

• Cafes and restaurants that have menus in English or Russian are aimed at tourists. There's a good chance the food there is so-so.

• We encountered that the prices on the menu in Italian were lower than for the same dishes on the menu in English.

• Check the final invoice amount. There was a precedent when they added a couple of euros to the price indicated on the menu. When the error was pointed out to the waitress, the money was returned. It's a small thing, but still unpleasant.

• In some restaurants, the amount of the bill depends not only on what exactly you ate, but also on where exactly you sat: at the bar, at a table by the window, on the terrace. It's rather rare, but it may happen that breakfast will cost as much as a full lunch due to the fact that your table had a good view.

• If you are served palm oil sticks, popular in Italy, before eating, do not rush to eat them. This is not Mexico, where they give free tacos, or even Georgia with its pita bread at the expense of the establishment. Once, to celebrate, we ate one stick each, each cost 3€ .

• Bread is often served with meals. Sometimes they take money for it, sometimes they don’t. The Italians themselves pour olive oil on their bread (it is always present on the table) - it tastes better.

• Restaurants also charge for water 2-3€ , but they can bring it without asking.

• Drinks in restaurants cost 2-4€ for a small can of cola or beer, 2-3€ for a bottle of water.

• Tips in Italy are included in the bill in most restaurants and cafes and amount to 10% of the amount

• If you want to eat in a small town, be prepared for the fact that most establishments are open from 12.00 to 14.00, after which they close for a siesta from 14.30 to 18.00, then open until 21-22 hours. It is not easy to find an establishment that is open in the middle of the night. Italians have lunch strictly from 13.00 to 14.30, and have dinner only in the evening, so if the city is unpopular among tourists, restaurants and cafes will be closed for several hours during the day in 90% of cases.

• Italians drink coffee around the clock, but cappuccino only in the morning. If you plan to pretend to be a local, don’t drink cappuccino during the day and evening - sleep yourself off :)

Menu in Italian restaurants

The menu in Italian restaurants usually consists of several sections.

Italian cuisine or national cuisine of Italy- This is one of those cuisines that makes up the culinary European family or, as it is otherwise called, Mediterranean cuisine. It is special in the variety of its dishes, which have a regional division (this means that the recipes of different regions of this country are somewhat different, although, of course, there are still common features).

If we turn to history, we will learn many interesting facts about Italian cuisine. For example, it is not inferior in its characteristics to exquisite French cuisine, because it is, in fact, its ancestor. It is a well-known fact that Emperor Francis I was partial to Italian cuisine and brought it to his country. It began to spread everywhere after the wedding of the son of this august person with Catherine de Medici, which took place in 1533.

As we said earlier, traditional Italian cuisine varies in its dishes from region to region, but there are still some common features:

Pizza is considered the most famous and popular Italian dish, although this is not entirely true. In fact, this dish, which is a flatbread made from unripe wheat or millet with tomatoes and cheese, was prepared in Naples. Thus, pizza belongs to Neapolitan cuisine. In this part of Italy the previously mentioned dish was a simple poor man's food. It gained popularity after 1945 thanks to American soldiers who liked the poor peasant’s dish.

It is worth noting the fact that classic Italian cuisine for gourmets from all over the world is becoming more popular every day. Therefore, it is not surprising that the names of traditional dishes in Italy are known and recognizable. You could even say that they are well known. Surely, you have heard more than once about pasta, spaghetti, risotto, ciabatta, calzone and many other dishes of this country. They are not just tasty, but also healthy! Some even believe that eating traditional Italian food will help you lose weight. We will not confirm the veracity of this fact, but such a theory has a right to exist!

In order to better understand the features of Italian cuisine, let's figure out what constitutes breakfast, lunch and dinner for an Italian. So, in the morning they traditionally drink a cup of coffee with sweet pastries, children eat almost the same thing, although instead of coffee they drink juice, drinks or milk. In general, breakfast for an Italian is an ordinary “snack”. Lunch is represented by more substantial food. It consists of an appetizer, for example, some kind of vegetable salad, a first course, a main (second) course, as well as a dessert, invariably served with a cup of coffee. Of course, not all Italians eat so heavily at lunch. It all depends on tastes; some dishes may be excluded, or the lunch menu, on the contrary, may consist of more dishes. Dinner usually consists of one dish. This is either soup or some kind of meat/fish dish.

In order to experience, without a doubt, delicious Italian cuisine, it is not at all necessary to go to Italy or go to a cafe/restaurant of the national cuisine of this country! All dishes can be prepared at home and this should not cause any difficulties. Italian cuisine is not so complicated, especially if you know the secrets and tricks in preparing traditional national dishes. You can recognize them from the photo recipes that are given on our website. All of them are supplied with the most detailed instructions. In addition, all recipes contain step-by-step photographs.

So go for it, we are sure that everything will definitely work out for you!!! We also hope that the question: what to cook or what to try in relation to the national cuisine of Italy will not remain unanswered, because we are trying to collect for you a real “culinary treasury” full of simple and tasty recipes!

Italian cuisine is not only traditional pasta, lasagna and pizza. Italian dishes are varied and delicious, most of them containing a lot of herbs and other seasonings. In each region of the country, there are differences in the preparation of traditional dishes; the recipe has been passed down from generation to generation for centuries, constantly being improved. Below you will learn about popular Italian dishes typical of the Piedmont region.

The sophistication of traditional Italian cuisine in Piedmont is due to the fact that it was formed at the intersection of influences from different cultures: there is something French, Austrian, German, but with a welcoming Italian soul.

Piedmont had long been part of the Duchy of Savoy, so its "noble" cuisine, which could be found in the rich houses of Turin and Alessandria, was heavily influenced by the French. But today the greatest gastronomic interest is precisely peasant cuisine, the recipes of which have become a living expression of this land.

The famous Italian dishes of the snack table in Piedmont amaze with their diversity: the number of antipasti alone can reach up to a dozen, on average from three to six. Among them, of course, there are purely Piedmontese chips. Below are photos of Italian cuisine in all directions - from soups and appetizers to meat dishes and desserts.

Traditional Italian cuisine of Piedmont

Carne cruda (carne cruda) is an Italian dish consisting of raw minced meat (finely chopped by hand) from the meat of a local breed of cow (razza bovina piemontese), which in Italy is valued on a par with the Tuscan Chianina.

Bagna Cauda (bagna cauda)- a dish of the national cuisine of Italy, known since the Middle Ages. This peasant dish has become a symbol of Piedmontese cuisine. Bagna in the local dialect means broth, cauda means warm: it is a sauce made from salted anchovies, garlic and butter with herbs. The sauce is served almost boiling, and fresh vegetables are dipped into it. According to legend, the dish was invented by local winemakers many centuries ago, inventing a simple and tasty treat for the celebration of young wine.

Taiyarin (tajarin)- an Italian dish, which is a local version of pasta made from egg dough (traditionally eight egg yolks were used per pound of flour). This is the thinnest type of “flat” paste: strips 1.5 mm wide. Taiarin is most often served with meat or game sauces or simply with Parmesan, butter and white truffle.

Agnolotti del plin(agniolotti del plin)- local ravioli with different fillings.

Rice is grown in Piedmont, although its distribution area is not so large: local risotto with truffles and risotto with Barolo and chestnuts deserve attention first of all.

Fonduta (fonduta)- a type of fondue using local fontina cheese.

Bollito misto (bollito misto)- a stew of several types of meat: beef, pork legs, veal head, chicken, etc. Bollito is served with different sauces: red bagnet ros - made from tomatoes, carrots and spices, and green bagnet verd - made from parsley and garlic.

Brazato al Barolo (brasato al Barolo)- a dish of Italian national cuisine, which is beef marinated in Barolo with spices for about 12 hours and then stewed in the same sauce. Traditionally served with polenta.

The region is famous for its fruits and hazelnuts (the Tonda Gentile delle Langhe variety received IGP status in 1993). Local “Saracen” asparagus began to be grown in the vicinity of Vinchio relatively recently, right in the vineyards between the rows of vines (it received its pirate name thanks to the legend of a skeleton in decayed rags of a seaman’s uniform, found at excavations nearby).

Cheeses of the national cuisine of Italy

Many of Piedmontese cheeses trace their origins to the mountain villages of the region from the 11th to the 14th centuries.

Sconce (bra)- semi-hard cheese of the national cuisine of Italy, cylindrical in shape, made from cow's milk with the addition of sheep or goat. Bra d’Alpegio - “mountain sconce”, the hardest.

Castelmagno (castelmagno)- cow cheese with blue mold, similar to Gorgonzola.

Murazzano (murazzano)- soft sheep cheese not aged.

Tom (toma piemontese)- semi-hard or soft uncooked cheese made from cow's milk. Cylindrical shape of different sizes with aging from 2 weeks to 6 months. One of the most famous examples of “Alpine” cheese, the delicacy of its aroma is associated with the special diet of Alpine cows.

Rasker (raschera)- a type of tom, differs in shape: a half-barrel or a flattened pyramid.

Robiola (robiola)- fresh, unaged, cylindrical cow cheese.

Traditional Italian dishes: desserts

Baci di Dama or Baci di Cerasco is the most famous Piedmontese dessert. This traditional Italian dish (Italian kisses) is made from chocolate, almonds and candied orange peel.

Look at the photos of Italian sweet table dishes:

vanilla lemon cake;

Novara crispy biscotti cookies (biscottini);

San Pedar cake, chestnut ice cream (gelato di marroni)– one glance at the photographs gives a sweet taste.

National dish of Italy: Roman artichokes

Ingredients: artichokes, mint, garlic, olive oil.

Roman-style artichokes - this simple vegetable appetizer is popular not only in the capital, but the Romans believe that the idea of ​​simmering artichokes in water with mint and garlic first came to them. There are many versions of this national dish of Italy: with parsley, with the addition of white wine and so on, but even in the “basic configuration” it is very tasty.

Carpaccio is a popular dish of Italian cuisine.

Ingredients: Beef, parmesan, olive oil.

Corpaccio was invented by Giuseppe Cipriani, who opened the best hotel in Venice in 1956. The name is in honor of the painter Carpaccio, whose paintings were dominated by a thick red color, reminiscent of the thinnest slices of frozen beef. Today, carpaccio is called anything you like, as long as it is thinly sliced, but Venetian carpaccio is still beef tenderloin

Traditional Italian dish: Venetian-style liver

Ingredients: Veal liver, onion, red wine, balsamic vinegar.

Not only do aristocrats live in Venice, but Venetian folk cuisine has a certain nobility. In Venetian liver, it involves adding the best available balsamic vinegar to veal liver and onions braised in red wine.

Italian fonduta

Ingredients: Fontina cheese, milk, yolks, butter.

Swiss fondue has many relatives, and Northern Italian fondue is one of them. There are many ways to use this traditional Italian dish: on its own with bread, as an addition to pasta or as a sauce for steaks, mushrooms or vegetables. Sometimes it is made from a mixture of fontina and taleggio, and white truffles are added in season.

Dish from Italy: costoletta alla Milanese

Ingredients: veal, milk, eggs, bread crumbs.

Costoletta alla Milanese in Milan turns out to be the most tender. Dairy veal steak is beaten, soaked in milk and fried in breadcrumbs and butter.

Pay attention to one more photo: This dish is from Italy, unlike Wiener schnitzel, Milanese chop is cooked on the bone, and is often served with Milanese risotto.

Popular Italian dish ossobuco with gremolata

Ingredients: beef shank, white wine, broth, lemon, garlic, parsley.

Beef shanks chopped into thick discs with a bone in the middle, quickly fried, and then stewed for a long time in broth with wine until soft. In the classic version, osso buco is served with gremolata - a seasoning made from parsley, lemon zest, rosemary and garlic.

Italian risotto alla Milanese

Ingredients: arborio rice, white wine, butter, saffron, parmesan, onion.

Sunny Milanese- not without reason the most famous type: there are few dishes where simple ingredients (rice, broth, onions and cheese), a simple recipe and a couple of stamens of saffron would give such an excellent result. To make risotto alla Milanese absolutely dazzling, it must be cooked with butter and marrow.

Popular Italian dish: bresaola from Valtellina

They learned to dry meat in Italy long before the world knew about Romulus and Remus. Today, in different provinces, mostly pork is salted and dried, but there are places where beef or even veal is preferred.

Beef jerky- this is the famous purple bresaola from Valtellina.

Famous Italian dish Ragu Bolognese

Ingredients: pancetta, ground beef, vegetables, red wine, broth, cream.

The key to success in ragu Bolognese is good pancetta, lots of vegetables, fresh minced beef and a long simmer with broth and wine. This one of the most famous Italian dishes can be served on its own with fresh vegetables, added to pasta (such as tagliatelle), or used for lasagne.

Italian dish tortellini in brodo

Ingredients: pork, prosciutto, mortadella, parmesan, broth.

In theory, this is a provincial Christmas dish; in fact, residents of Bologna, Modena and Ferrara eat tortellini in a strong broth all year round. What separates tortellini in Bordeaux from other types of stuffed pasta is not the shape, but the filling: a complex mixture of several types of meat, flavored with Parmesan and nutmeg.

Also native to Emilia-Romagna:

Prosciutto from Parma, real Parmigiano Reggiano.

Very thick boiled sausage mortadella.

The world's best balsamic vinegar Modena (Aceto Balsamico Tradizionale di Modena) and a lot more.

Italian polenta

The simplest recipe for Italian polenta is corn grits and water. But based on this elementary mixture, hundreds of dishes were invented in Italy. Polenta is almost always seasoned with cheese (Parmesan or other), and then it’s up to the cook’s imagination: he can add meat, vegetables, mushrooms, fish, seafood, etc.

Italian cuisine: Sardinian lamb

Sardis have always preferred meat to fish and have long learned to raise the best lambs in Italy. Sardinian lambs feed only on their mother's milk, but since the sheep graze in wild mountainous areas, the meat of the lambs acquires a slight shade of game, while maintaining the tenderness characteristic of dairy lambs.

Popular Italian dish bottarga

Dried salted tuna roe or mullet is known throughout the Mediterranean, but it was most likely invented in Sicily. Reddish-brown blocks of bottarga are crushed to flavor pasta or simply sprinkle on salads instead of salt.

Traditional Italian pizza Margherita

Since in 1889, the efficient pizza maker Raffaele Esposito came up with pizza in the colors of the royal family (red like tomatoes, white like mozzarella, green like basil), smartly adapting a variant that existed long before to the monarchical needs. The best Margherita pizza, dedicated to Margherita of Savoy, is baked in Naples.

National dish of Italy: spaghetti with vongole

This supposedly simple recipe can serve as an exam for a chef's position in any restaurant. You must be able to choose from four varieties of vongole shells - “sea cockerels” (ruditapes decussatus) the only true ones, collected by hand on the sandy bottom - the rest are not so fragrant. Know how to choose a pasta - it must be made from durum wheat, and even passed through copper molds. And be able to boil it like a risotto so that it absorbs the subtle aroma of fresh shellfish.

Also from Campania are mozzarella, including dibuffala, Sanmarzano tomatoes, Amalfi lemons and more.

Italian pasta Arabiata

The cuisine of Basilicata gave Italy the recipe for the most “evil” of all pastas - penne all arrabiata. Pasta Arabiata is prepared with brisket, tomato sauce, pepper and sheep's cheese. Which becomes unsurprising once you get acquainted with the whole variety of local hot peppers - from small, incredibly hot “devils” (diavolocci) to long “cigarettes”, as if carved from coral. The best honey in Italy (millefiori) is also found here, collected from hundreds of species of different flowers.