The most popular food in Italy. Not just pasta: what delicious dishes you can try in Italy

Traveling to Italy offers tourists the chance to experience the original cuisine of Europe. We will tell you about the food that is worth trying in Italy.

– real gourmets when it comes to food. The total number of ingredients and options for their use in the cuisine of the people exceeds the mark of 1000 dishes and combinations! The best examples of Italian cuisine can be found in every famous restaurant located in a tourist city in the country.

Ancient Italian traditions in cooking have been preserved since ancient times, transferring the tastes of their ancestors to modern residents and guests of the country. In addition to the classic dough, tomatoes and salads, the national cuisine of Italy also contains other ingredients:

• spicy garlic,
• meat,
• mushrooms,
• olive oil,
• oysters, shrimp and other seafood.

Doesn’t look like the classic set of products that we are used to imagining when we mention Italy, right?

Italian soups

Unlike the culture of most countries, Italian soups are usually eaten in the evening. Don't know what dishes to try for dinner in Italy? This is the best option! The main difference between Italian cuisine and many other national varieties is the richness of the types of soup. The ingredients can be different: from seven varieties of meat to vegetables and seafood.

A common delicacy is tomato mussel soup, made from fresh seafood and juicy tomatoes. The pleasure costs from 5 to 15 euros: the price depends on the chosen establishment.

According to tourists, they claim to be the most unusual soups Neapolitan offal And paveza. The first is distinguished by the use of offal as the main ingredient. Animal offal is mixed with cheese and fresh vegetables, which gives the soup an original taste, richness and aroma. Pavesa made from eggs and bread, which is fried in a frying pan. The components of the soup are poured with rich broth, after which hard cheese is grated into a plate.

It's interesting that:

1. Residents of the land of wine and passion eat soup exclusively for dinner. Few restaurants can offer tourists this dish at other times.
2. Often a tourist can find on the menu minestrone- a traditional and incredibly tasty soup consisting of 7 types of meat, 7 types of vegetables and a large selection of various seasonings.
3. Veneto region ( Veneto) is a place where residents prefer not the traditional Italian dish (pizza, risotto, pasta or other classic dishes), but dozens of varieties of soups.

Italian hot dishes

What could be an article about the national Italian dish without mentioning pizza? Italy is the origin of this dish, and its inhabitants came up with hundreds of recipes, combinations of ingredients and varieties of pizza. There is no need to describe this food, which has conquered all ratings of Italian hot dishes. Any restaurant and pizzeria in Italy will offer several types of masterpieces of world cuisine to choose from.

Less common but tasty dishes include:

1. Italian meat dishes. Saltimbocca alla Romana And Coda alla vaccinara- these are the dishes about which it is illegal to remain silent. The first is a delicate dish with veal prosciutto (local ham) and aromatic sage leaves. The second is stewed veal tails, which are simmered over low heat in tomato sauce for 4 hours. Both dishes are an unforgettable pleasure and a celebration of taste!

2. Hot snacks. The Italians managed to take the understanding of snacks far beyond the usual framework of residents of other countries. More than a hundred options with different bases, from pasta to seafood, are served as an aperitif before meals and as independent dishes with wine. The most popular hot snacks: Apulian Panzerotti(Italian dumplings in which pasta is used instead of dough), vegetable risotto, seafood in batter, etc.

Italian desserts

No meal in Italy is complete without dessert. Sweets in Italian cuisine are confectionery products widespread throughout the world, borrowed by chefs from dozens of countries. In different regions of Italy you can try many variations of the dessert:

• Ice cream. The characteristics of Italian cuisine have spread to the world's popular dessert. In any weather and time of day, Italians love ice cream, which, according to the Sicilians themselves, was borrowed by local residents from the Arab peoples. The recipes can be the most surprising: an abundance of fruit, dairy products, cookies, ice and other unusual forms of ice cream are offered in Italian cafes.
• Crostata. In the capital of Italy, tourists will be able to try soft cakes, among which crostata stands out - a shortbread type of cake with a delicate filling of ricotta or ripe fruit.
• Tiramisu. The most popular dessert in Italy and abroad. There is no person in this region who has never tasted the sweetness soaked in liqueur that melts on the tongue. Today there are at least 100 recipes for making tiramisu.
• Panettone. A unique Easter cake that you can try in any region of Italy. One of the ingredients is candied fruits, which go perfectly with soft and tender baked goods.

Italian traditional cuisine includes a variety of dishes, each of which is definitely worth trying. A wealth of tastes, an acceptable price for European countries and a unique recipe - all that makes it necessary to enjoy the traditional dishes of the country of wine and passionate love at least once in your life.

Italian cuisine is undoubtedly a leader in the culinary arts. The culinary masterpieces of Italians are popular all over the world, and once you try them in Italy, you are unlikely to ever forget their unsurpassed taste.

Those who claim that there is nothing to try in Italy other than pizza and pasta are probably not familiar with the variety of Italian dishes, which vary from region to region.

During an Italian meal, the sequence of dishes itself plays a special role. That is why on an Italian table you are unlikely to see a table laden with dishes; the transition to each dish is sequential. Every Italian dinner or Sunday lunch is like a real ritual, such pleasure of eating can even last for a couple of hours.

By the way, each region of Italy has its own traditional dish, so Italian cuisine can be divided into Lombardy, Ligurian, Neapolitan, Roman, Sicilian cuisine and all others.
What Italian dishes, besides pizza, pasta and risotto, are worth trying when in Italy? Let's take a look at some Italian names you might see on the menu.
Just a note. It is best to choose dishes from the Italian menu; sometimes prices on the menu in English may differ, as they are intended exclusively for tourists.
Ask local residents about which cafes and restaurants to visit in the city, they will definitely tell you where to have a delicious dinner at affordable prices. And here is a selection of restaurants in Milan that are very popular among the Italians themselves.

Osso buco

The most tender braised veal shank on the marrow bone.

Carpaccio

Thin pieces of raw meat or fish marinated in lemon juice and olive oil.

Frittata

Italian version of omelette with various fillings.

Bruschetta)

Toasted bread slices rubbed with garlic and olive oil and stuffed with mozzarella, tomatoes and basil.

Tomato mussel soup (Zuppa di cozze al pomodoro)

Grilled shrimp (Gamberoni alla griglia)

Sicilian swordfish (Pesce spada alla siciliana)

Octopus with potatoes (Polpo con patate)

Parmigiana(Melanzane alla parmigiana)

Eggplant baked in the oven with tomatoes, mozzarella and parmesan.

Grilled vegetables (Verdure alla griglia)

Spaghetti with clams (Spaghetti con le vongole)

Pizza

Real pizza is cooked in a charcoal oven.

Pasta

Pasta with various sauces.

Cannelloni

Large pasta tubes filled with cheese, meat or spinach that are baked in the oven.

Risotto

A rice dish with seafood, meat, and vegetables.

Lasagne

Ravioli

A dish of Italian cuisine made from flat pasta sheets filled with meat or vegetables, very similar to dumplings with various fillings.

Polenta

A dish made from cornmeal that resembles a casserole or porridge. In northern Italy it is often eaten as a side dish instead of rice or pasta.

Gnocchi

Italian dumplings.

Ice cream ball with chocolate inside (Tortuffa)

Granita

Sicilian dessert in the form of crushed ice with sugar syrup of different colors and flavors

Cannoli

Sicilian dessert in the form of a waffle roll filled with mascarpone cheese and whipped ricotta cottage cheese.

Tiramisu

Only in Italy can you try a real dessert made from savoiardi, mascarpone cheese, coffee, eggs and sugar.

Italian ice cream (Gelato)

Step-by-step instructions on what they eat in Italy for breakfast, a hearty lunch and a very leisurely dinner. When going on a trip, be fully prepared!

The Italian culinary lifestyle has long been a tourist attraction. Italian cuisine varies greatly in different regions - what is preferred in industrial Piedmont is never recognized in Campania - in the relaxed south. But whatever the situation with the traditional menu, the ritual of eating in all regions of Italy is approximately the same.

And the first feature that distinguishes Italians from “normal” people (for example, Germans) is that local residents, for example, spend at least 2 hours on lunch.

A true Italian breakfast

The local population of Italy never has a big breakfast. People here get up very early and mostly drink coffee with milk. Some people prefer to make sandwiches with butter, sausage and cheese in addition to an invigorating drink. Many people lead such an active lifestyle that they do not have time to have breakfast at home, so in the morning they drink strong black coffee - most often at the nearest bar.

It is worth noting that many Italian inventions have received recognition throughout the world - for example, cappuccino. Do you want to know? Read our article!

We have lunch and chat with locals

What do they eat in Italy? Of course, pasta! Dish No. 1.

Unlike breakfast, lunch is a sacred act in . In this case, the table is set for the whole family, various surprises are arranged, relatives can joke or be interested in the affairs of their loved ones. and in this we are similar to the Italians!

For starters, Italians eat soup, pasta or rice. Meat or fish can be served as a second dish. In addition to this, 2-3 vegetable side dishes and a green salad are prepared. At the end of the feast, local residents feast on exotic fruits, cheeses, and sweet dishes. Many people end their daily meal with a glass of wine.

A feature that distinguishes Italians from “normal” people is that they spend at least two hours on lunch!

What do they eat for dinner in Italy?

The most popular evening dishes are meat brodo, vegetable minestra and many others. But, as a rule, tourists are offered to try 5 dishes. To start, a light appetizer is served in the form of fried pieces of ham in garlic sauce. This is followed by antipasto (appetizer BEFORE the main hit of the evening): stewed, boiled and fried vegetables. Next, Italians serve the first course: spaghetti, tortellini, pasta, ravioli, etc.

The main dish is meat and fish products, the imagination of which knows no bounds. And the Italian dinner ends with dessert with a cup of strong, sweet coffee.

Here is a short summary of what they eat in Italy for breakfast, lunch and dinner. And, of course, how everyone prefers to “furnish” and design it.

Gastronomic excursions in Italy

Italian cuisine - simple, hearty and at the same time divinely tasty - is so loved by most travelers that it has become one of the country's attractions. Neither museums, nor ancient architecture, nor the history of the Roman Empire, which has sunk into oblivion, can compete with it.

In the capital you can find out (from 50 € for a group of up to 3 people) and everything (from 100 € for a group of up to 5 people). You can go further and find out empirically, under the guidance of a charming guide, how it is connected with the summer residence of the Pope.

Or simply go on a 4-hour tour (from €65 per person) to sample the world's best cheeses, prosciutto, pizza, wine, pastries and other delicacies.

If there are no problems with free time in Rome, there are even more interesting options. True, each of them will have to devote one full day:

• - one of the most booked routes lasting more than 12 hours. The Orcia and Chianti valleys, beautiful landscapes, vineyards, sunsets and traditional Tuscan cuisine.
• — a trip to the Italian region, which has been famous for winemaking since antiquity. Umbrian cuisine is less known than Tuscan cuisine, but getting to know it is all the more interesting. Local shops have the most environmentally friendly vegetables, fruits, prosciutto and cheese.
• is a 10-hour circumnavigation of Lake Turano in the vicinity of Rome. Fans of fish and seafood will be delighted, because in addition to landscapes and architecture, the province is famous for its fish restaurants.
• — 5-hour excursion to one of the suburbs of Rome, which is famous for one of the best varieties of white wine. Tastings with symbolic snacks are included in the program.

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Pasta and pizza are two of the most popular dishes around the world that sunny Italy gave us. In fact, the range of traditional dishes of this distinctive country is so rich and varied that it is difficult to fit it into one article.

However, the editors website I have chosen for you the 10 most famous and most delicious Italian dishes that you will definitely want to try.

Panini

A traditional Italian hot sandwich filled with ham, Parmesan, tomatoes and pesto sauce on wheat bread, it has become popular all over the world for its simple yet sophisticated taste.

You will need (for 4 servings):

• 8 slices white bread
• 2 tbsp. l. butter
• 200 g Mozzarella
• 2 tomatoes
• 2 tbsp. l. pesto sauce
• fresh basil leaves to taste

Preparation:

1. Spread pesto on 4 slices of bread.
2. Cut the mozzarella and tomatoes into thin slices. Place tomato slices on halves of bread with pesto and top with Mozzarella.
3. Then, if desired, you can put basil leaves on top, and cover each sandwich with the other half of the bread.
4. Then heat the pan and fry the panini in butter for 3 minutes on each side.

Panna cotta

A real celebration of taste made from cream, sugar and vanilla. The name of this amazing dessert is translated from Italian as “boiled cream” and is prepared mainly in the north of the country.

You will need:

• 1 liter full fat unsweetened pastry cream
• 150 g grated raspberries (optional)
• 20 g gelatin
• 20 whole raspberries (optional)
• 2-3 tbsp. l. Sahara
• 1/2 tsp. vanillin

Preparation:

1. Pour the cream into a small saucepan, place over low heat, add sugar and vanilla.
2. Dilute the gelatin with a small amount of warm water, then pour it into the heated cream, mix everything well until smooth - the gelatin should dissolve. Pour dessert into bowls.
3. Place raspberries in each glass with buttercream.
4. Refrigerate the dessert for at least 4 hours, during which time it should harden well.
5. Pour grated raspberries (or any other berry sauce) over the dessert and serve.

Chicken Parmignana

One of the most popular dishes in the Campania region and Sicily has become widespread in the United States. Tender chicken fillet baked in tomato sauce with Parmesan is the perfect complement to spaghetti.

You will need:

• black pepper - 1/2 tsp.
• breadcrumbs - 2/3 cup
• salt - 1 tsp.
• red hot pepper - 1/2 pod
• Parmesan cheese - 50 g
• chicken (breast) - 1 pc.
• sifted flour - 1/2 cup
• basil - 1 bunch
• olive oil - 3-4 tbsp. l.
• Mozzarella cheese - 4 slices
• large egg - 1 pc.
• young garlic - 4 cloves
• large tomatoes - 3-4 pcs.
• small onion - 1-2 pcs.

Preparation:

1. Remove skin and bones from the chicken breast, wash and dry with a towel. Cut each half lengthwise into 2 parts. Season with salt, black pepper, chopped garlic and basil. Add 1-2 tablespoons of olive oil, stir and refrigerate for 1 hour.
2. Prepare the sauce. To do this, fry an onion cut into small cubes until transparent in 2 tablespoons of olive oil, add chopped garlic, simmer for another 5 minutes. Then add grated or blended tomatoes and hot pepper flakes. Simmer for 10-15 minutes to evaporate excess liquid. Add chopped basil to the prepared sauce.
3. Prepare 3 containers for breading. Pour flour into the first, break a raw egg mixed with a little water into the second, and place a mixture of breadcrumbs and Parmesan cheese, grated on a fine grater, into the third. Roll each piece of chicken fillet successively in flour, lezone and bread-cheese mixture and place on a greased baking sheet or in a baking dish. Place in preheated oven for 15 minutes.
4. Remove the pan with the fillets from the oven and top each piece with a layer of tomato sauce and a slice of Mozzarella cheese. Return the pan with the fillets to the oven and bake for another 5 minutes. Serve garnished with a sprig of fresh basil.

Gelato

The taste of the original Italian dessert gelato cannot be compared with any other ice cream. It is rightfully considered the best sweet culinary masterpiece of this sunny country.

You will need:

• 250 ml whole milk
• 250 ml cream with a fat content of 33-35%
• 4 egg yolks
• 150 g sugar
• 1 vanilla pod or 1 tsp. vanilla extract

Preparation:

1. Pour milk into a deep non-stick bowl, add cream and half a portion of sugar. Heat over low heat and bring the mixture until small bubbles appear, stirring constantly. Don't boil! Remove from heat, add vanilla extract.
2. Separate the yolks from the whites. Lightly beat the yolks. You can beat it either manually (with a whisk) or using a mixer.
3. Add the second part of sugar and continue whisking continuously. Pour in a little more hot mixture and continue whisking for another 1-2 minutes. Pour the yolk-sugar mixture into the milk-cream mixture and continue whisking continuously. Heat the mixture over low heat, stirring constantly.
4. Using a thermometer, measure the temperature of the mixture. It is very important to prevent it from overheating. The custard is ready when it begins to thicken and reaches 185°F (85°C). You can determine the temperature without a thermometer by observing the cooking process. As soon as the mixture begins to bubble, the heating process must be completed. The custard is completely ready when it has become sufficiently thick and viscous. Just enough to completely cover the back of the spoon or spatula.
5. Strain the mixture through a sieve to avoid lumps into a deep bowl immersed in crushed ice. The ice bath will allow the hot custard to cool much faster so it can be cooked further immediately. Pour the well-cooled mixture into the bowl of an automatic ice cream maker. The freezing time in the ice cream maker is indicated in the instructions for your machine. Typically this time is from 20 to 30 minutes.
6. Then transfer the ice cream to an airtight container and place in the freezer for another 30 minutes.

Risotto

Along with spaghetti, Italian risotto is considered one of the most common dishes. The rice base allows you to endlessly fantasize with fillings and add any ingredients to your taste.

You will need:

• chicken fillet (breast and thighs) - 1 kg
• celery stalk - 1 pc.
• onions - 2 pcs.
• carrots - 1 pc.
• butter - 100 g
• dry white wine - 200 ml
• Arborio rice - 200 g
• Parmesan cheese - 50 g
• salt and pepper to taste

Preparation:

1. Cut the chicken meat into cubes, do not throw away the bones. Place chicken bones, whole celery, carrots and 1 onion in a saucepan. Add 1.5 liters of water, pepper and salt. Bring to a boil and simmer over low heat for 30 minutes. Strain the broth, pour 500ml of the broth into a clean pan and heat until it simmers gently.
2. Melt 65 grams of butter in a saucepan, add 1 finely chopped onion and chicken. Stir-fry over low heat for 10 minutes until the chicken is golden brown. Add wine, salt and pepper. Cook for another 12-15 minutes until the liquid has evaporated.
3. Add rice and cook, stirring, 2 minutes until rice is translucent. Add enough broth to cover all the rice and cook, stirring constantly, until the broth has evaporated. Then add the broth again and continue cooking, stirring.
4. Continue until the risotto is cooked (about 20 minutes), then remove the pan from the heat and, while the risotto is hot, stir in the remaining butter and grated Parmesan. Cover with a lid and wait 5-7 minutes. The dish is ready!

Lasagna

A traditional dish from Bologna, made from layers of dough mixed with layers of filling, topped with a sauce (usually bechamel). Layers of filling can be made from meat stew or minced meat, tomatoes, spinach, other vegetables and, of course, Parmesan cheese.

You will need:

• minced beef - 400 g
• onion - 40 g
• carrots - 100 g
• celery stalks - 40 g
• tomato paste - 40 g
• water - 400 ml
• wheat flour - 40 g
• butter - 40 g
• milk 3.2% - 750 ml
• ground nutmeg - 1 pinch
• fresh basil - 4 sprigs
• salt - 2 pinches
• olive oil - 1 tbsp. l.
• Parmesan cheese - 80 g
• pasta dough for lasagna - 8 pcs.

Preparation:

1. Prepare bolognese sauce.
   Mix tomato paste with hot water. Cut onions, carrots and celery into small cubes. Place the vegetables and minced meat in a saucepan, pour in tomato sauce, add salt, bring to a boil, and simmer over medium heat under the lid for 30 minutes. 2-3 minutes before readiness, add finely chopped basil.
2. Prepare bechamel sauce.
   Pour the milk into a saucepan and heat without bringing to a boil. The milk should be hot. Melt the butter in a saucepan, add flour, fry for 2-3 minutes, then gradually add hot milk, stirring so that there are no lumps. Continue stirring and simmer over low heat, add salt and nutmeg. The sauce will be ready when it thickens and you can remove it from the heat.
3. We spread the lasagna.
   Grate the cheese. Preheat the oven to 220 degrees. Grease the bottom of the mold with oil, pour in a little bechamel sauce so that the bottom is completely covered, then follow the same principle with Bolognese sauce. Lay out 4 sheets of lasagna dough overlapping each other. Pour sauces on top, sprinkle with cheese, lay out sheets of dough again, pour sauces and sprinkle with cheese.
4. Place the mold in a hot oven for 20 minutes. Then turn off the oven, cover with foil and leave in the hot oven for another 10 minutes.

Tiramisu

A fabulously tender delicacy with a mild coffee flavor is traditionally prepared from Mascarpone cheese and special savoiardi cookies.

You will need:

• 500 g Mascarpone cream cheese
• 4 eggs
• powdered sugar - 5 tbsp. l.
• 300 ml cold strong espresso
• 1 glass of sweet Marsala wine (or cognac, or rum, or Amaretto - just not glasses, but a few spoons)
• 200 g prepared savoiardi (or lady fingers)
• bitter cocoa powder for dusting or dark dark chocolate

Preparation:

1. Beat the whites into a very strong foam. For greater foam strength, it is advisable to add a little powdered sugar at the end of whipping. The density of the whipped egg whites will determine whether the cream will spread or not.
2. Grind the yolks until white with powdered sugar.
3. Add Mascarpone and stir well (it’s easier to use a large fork).
4. Add egg whites to the cream by spoonfuls and mix gently.
5. Mix cold espresso with alcohol. Dip each cookie into the coffee mixture for 5 seconds and place in the mold.
6. Spread half the cream on the savoiardi. Place a second layer of coffee-soaked cookies on top.
7. Place the remaining cream on them. Decorate the top with cream from a pastry syringe.
8. Place the tiramisu in the refrigerator for 5-6 hours. During this time the cream will thicken.
9. Sprinkle with bitter cocoa powder or dark chocolate before serving.

Tortellini

Italian dumplings made from unleavened dough with meat, cheese or vegetables. The historical homeland of tortellini is the Emilia region.

You will need:
Dough:

• flour - 2 cups
• yolk - 1 pc.
• water (warm) - 100 ml

Filling:

• spinach (fresh or frozen) - 2 large bunches (200 g)
• cheese (ideally ricotta, but regular cottage cheese is fine) - 200 g
• onion - 1 pc.
• salt to taste (0.25 tsp)

Refueling:

• butter - 100 g
• garlic - 1-2 cloves
• Parmesan (can be replaced with any hard grated cheese) to taste

Preparation:

1. Let's prepare the filling. If the spinach is fresh, wash it thoroughly, dry it and chop it. If frozen, then defrost, drain, and chop. Heat a small amount of vegetable oil in a frying pan and fry the spinach for about 7-9 minutes, stirring occasionally.
2. Peel and finely chop the onion. Transfer the prepared spinach to a separate bowl, add a little more vegetable oil (1 tbsp) to the frying pan and sauté the onion until soft for about 5 minutes. Add cheese (ricotta or cottage cheese) and sautéed onions to the spinach and mix - the filling is ready.
3. Fill a wide saucepan with water, add salt and place over medium heat until the water boils.
4. Knead the dough: to do this, combine all the components of the dough according to the recipe, knead it for a while (it is very convenient to first mix everything with a mixer, and then knead it with your hands). Then divide the dough into 2 equal parts and wrap each in cling film so that it sits and does not dry out.
5. After 10-15 minutes (or better after half an hour), unroll the dough and roll it into long thin rectangular strips. The thinner the dough you can roll out, the better.
6. Place the filling on one layer of dough in such quantities and at such intervals that the size of the finished tortellini suits you. So, cover the filling placed on one layer of dough with another rolled out layer. Press down with your fingers where the layers of dough meet to form the contours of each dumpling.
7. As soon as the first part of the tortellini is ready, immediately place them in boiling salted water. As soon as they surface, continue cooking for another 3-4 minutes, and then remove them to a plate with a slotted spoon.
8. To make the dressing, melt the butter and mix it with pressed garlic. Place the tortellini in a bowl (pour a little dressing in there so they don’t stick to the plate) and pour the dressing over it, sprinkle grated Parmesan on top, decorate with a leaf of any greenery and start enjoying.
1. Beat eggs with cream, salt and pepper. When the eggs and cream turn into a homogeneous mixture, add the herbs.
2. Heat a frying pan, pour a spoonful of olive oil. Fry the sausages on both sides. As soon as they become soft, use a wooden spatula to separate them into pieces. Continue frying until fully cooked.
3. Pour the remaining olive oil into the pan. We put half of our sausages on the bottom. Then pour in the egg-cream mixture. Lay out the tomato pieces and spoon the ricotta between them. Then lay out the remaining sausages.
4. Place the frittata in the oven for 20-25 minutes.
5. When the dish is ready, take it out and cool for 5 minutes. Sprinkle with basil and eat.

Caprese salad made from tomatoes, mozzarella and arugula is not prepared only by the lazy. And we’re not even talking about Italy now - this is also a must-have in Russian restaurants. To be honest, I'm tired of it. Better try the sweet melon wrapped in salty prosciutto - a real gastronomic ecstasy!

In Italian supermarkets you can find two types of prosciutto: crudo and cotto. The first is dry-cured meat rubbed with salt. The second is steamed prosciutto. You should try both, of course. And more than once. And take some more home.

Pizza "Margherita" vs. pizza "Marinara"

You love pizza, we love pizza, everyone loves pizza. On thin dough and thick dough, spicy and not very spicy. There is even an Italian recipe for sweet pizza - with Nutella and strawberries, but the most popular pizza is, of course, Margherita, named after the Italian queen Margherita of Savoy.

This pizza was created by chef Raffaele Esposito, who specially prepared it in the colors of the Italian flag: red tomato sauce, white mozzarella cheese and green basil. The Neapolitans, of course, are proud of their invention: not so long ago, Neapolitan pizza was included in the UNESCO heritage list, and in the city itself, next to pizzeria Brandi, where Esposito worked, there is a sign : “One hundred years ago, Margherita pizza was born here.”

Questions may arise regarding cheese in the summer - in thirty-degree heat it is difficult to eat pizza with mozzarella. But there is a way out! In all pizzerias in Italy you will definitely find “Marinara” - without cheese, with tomato sauce, garlic and basil. Unlike Margarita, which not everyone likes cold, Marinara will go great cold even the next day.

For an Italian, there is no worse insult than pizza with pineapple, pickles or other perversions. When you go to Italy, don’t even think about talking about “Hawaiian” pizza - believe me, traditional Italian pizzas are worth keeping silent!

Pasta carbonara vs. cold pasta

Let's move on to the pasta. The most famous is carbonara (with pecorino cheese, eggs and guanciale - a special type of bacon). This is Roman pasta, and according to one version, it began to be prepared only after the liberation of Rome by Allied forces in 1944.

The carbonara recipe is sacred to the Romans: if they somehow find out that you add onions, garlic, or (God forbid!) cream to the pasta, they will laugh at you.

For a sultry summer afternoon, carbonara may be too filling, and besides, it’s already mainstream. Glory to the inventive Italians, the guys have about 50 types of cold pasta! With pepperoni and zucchini, with grilled vegetables, with tuna, with arugula pesto, with cherry tomatoes, oregano and mozzarella... Choose any one and take it with you to the beach!

Pasta Bolognese vs. pasta with seafood

Pasta Bolognese is another boring classic. We recommend replacing it with seafood pasta (pasta alo scoglio) - with mussels, clams, squid and shrimp in garlic sauce. Pasta is prepared with tomato sauce and white wine. Served with it. Everything is under control: I ate the pasta and drank the wine.

Tagliatelle al ragu - sounds unfamiliar, but in fact - this is the same sauce that is served with spaghetti alla bolognese. Contrary to expectations, spaghetti bolognese cannot be found. The famous sauce here is usually served with tagliatelle (another type of pasta) or lasagna. If you really want pasta with bolognese sauce, say: Tagliatelle al ragu, per favore! (“Tagliatelle al ragU, per favore!”).

Carpaccio vs. saltimbocca

Of course, you need to try real Italian carpaccio. This is a light dish made from the thinnest (no more than 0.8 mm!) pieces of meat, seasoned with various additives. One of the most delicious options is carpaccio made from bresaola (Italian cured beef), grana padano cheese and arugula.

As an alternative, we recommend saltimbocca (Italian salt im’ bocca - “jump into your mouth”) - one of the three pillars of Roman cuisine (together with the already mentioned carbonara, as well as amatriciana pasta). Thin pieces of veal are fried in butter, covered with half a sage petal and a piece of prosciutto. Then all this is stewed in white wine. The portion is quite small, however, this does not mean at all that about eight pieces will not jump into your mouth.

Gelato vs. granite

A day without ice cream is a vacation down the drain. We suggest taking a break from regular gelato; you’ll be eating it three times a day anyway. For variety, try granita - a Sicilian dessert made from crushed ice with fruity, berry, coffee, and sometimes even floral flavors. Served in a plastic cup - you can drink from a straw or eat with a spoon (the density of granita depends on the region, for example, it is more solid, and - completely liquid).

Another delicious summer dessert - watermelon! Italians love it so much that they even organize watermelon parties (cocomerata). This event usually takes place on the beach. Everyone, young and old, gets together and... just eats a lot of watermelon. They eat for pleasure, eat at speed, eat without hands and then start wars with watermelon seeds. Oh, these Italians know how to remain children until old age!

Red wine vs. white wine

The tradition of switching to chilled white wine in the summer is not unique to Italy. However, only here you can try Trebbiano wine - very simple, understandable and drinkable. It is found throughout the country, but the most delicious is made in the regions and. Of course, you can’t help but try real Italian Pinot Grigio. The taste can be both quite delicate and full-bodied. Also pay attention to Soave - this wine is made from the Garganega variety.

If you buy wine in a supermarket, be sure to look at the classification: IGT, DOC, DOCG - look for these letters on the bottles, and you won’t end up with poor quality wine. DOCG is the highest category of classification of Italian wines, then comes DOC, and the simplest and most inexpensive, but still high-quality wines are the IGT categories.

Cappuccino vs. Shakerato

The Italian habit of drinking coffee five times a day does not go away, even in summer. Only hot cappuccino replaces cold coffee. For example, shakerato is an ideal substitute for espresso, because it is almost the same, only mixed in a shaker with ice cubes. If evening is approaching, you can add a little liqueur to the shacherato. But wait, you’re on vacation and you don’t have to wait until the evening!

The habit of tourists ordering cappuccino at any time of the day makes Italians smile. Here it is customary to drink cappuccino only before noon, but at lunch everyone (from a businessman to a policeman) drinks coffee without milk. Italians are sure that dairy products are less digestible after noon. So if you want to pass yourself off as a local, forget about cappuccino after 12:00!

Italy, of course, is not only about food. But it’s already impossible to imagine it without food - Italian cuisine has long and firmly won the hearts of people around the world. And if it’s better to swim and sunbathe here only in the summer, then you can eat in any season!