What to try in Italy?
Italian cuisine is the standard of sophistication, simplicity and unique variety. How does it all fit together? The answer lies in the mentality of Italians. They preserved their individuality in…

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What to try in Italy?

Italian cuisine is the standard of sophistication, simplicity and unique variety. How does it all fit together? The answer lies in the mentality of Italians. They preserved their individuality in each province, which was reflected in the culinary traditions. That is why travelers, going on a tour of Italy, often compare the menus of different cities, building real “gastronomic tours”.

The portal Turizm.ru has compiled its list of 7 of the most popular dishes in Italy, which are definitely worth a try!

The basis of the basics of any dish on the Apennines. As we just don’t call it: spaghetti, vermicelli, horns, pasta … But at home, all this is considered pasta and is prepared in several thousand ways. Classic recipe: 100 grams of spaghetti per liter of sea water, and if the sea is far away, 10 grams of table salt is added, the rest is decided by the cook.

As a dressing, Italians themselves prefer grated parmesan or thick tomato sauce. Meat for pasta is not always welcomed. Firstly, it is objectively more expensive, and secondly, the descendants of the Roman conquerors increasingly began to think about healthy eating. True, this rule does not apply to tourists.
If you have ever been to Italy, you already know that real pizza is cooked only in Naples, and it even has its own name – Margarita, in honor of the wife of King Umberto I. It will not contain slices of sausage or anchovies, but it richly decorated with mozzarella, tomatoes and basil leaves. The final observance of the canon is roasting over an open fire in a brick oven.

And never say out loud that the ancient Greeks actually invented pizza – you can’t come up with a more insult to a proud Italian!

Popularly beloved and relatively inexpensive dish, consisting of rich in starch and specially cooked rice. Before making this “porridge”, the rice is thoroughly fried in olive oil and only then lowered into the meat or fish broth. But the filler can be anything – from pieces of beef, to mushrooms, raisins and candied fruits.

Contrary to the well-known misconception, this type of cold appetizer was not invented in the Renaissance, but in the middle of the 20th century by the owner of the legendary Venetian Bar Harry. The dish is the thinnest slices of beef tenderloin. They say it is best to drink carpaccio with a couple of glasses of white wine. Salmon carpaccio or even pineapple can also be found on the menu of Italian cafes and restaurants.

If you think that dumplings are the property of Russian cuisine, then you have not tried ravioli – neatly sealed dough envelopes, inside which can be … anything! They still do not have a strict recipe, as well as a history of occurrence, although legend says that the traveler Marco Polo borrowed this method of cooking from Chinese culinary specialists, but there is no confirmation of this.

According to most reputable chefs, this is the pinnacle of Italian cuisine. The famous puff pastry casserole made from square pieces with two types of cheese: mozzarella and parmesan, as well as boiled ripe tomato sauce appeared around the 13th century and has since been successfully “traveling” around the world, overgrown with recipes, for example, Russian lasagna.

The legendary dessert, sung by the star of the Italian disco Pupo, can be not only chocolate. Calling it ice cream is not entirely correct – gelato is prepared by directly freezing milk, cream and an impressive amount of sugar, which makes it thicker and sweeter, but at the same time low-calorie, for which many girls have fallen in love.

Buying gelato in a supermarket is a sign of bad taste, because the product should be served in a cafe immediately after preparation, preferably in front of a bewildered visitor. Modern recipes do not limit confectioners to fantasy – they make desserts in a variety of colors, shapes and with the most incredible fillings – from syrup to Brazil nut.

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