FEATURES OF ITALIAN KITCHEN

To understand what food is in Italy is best based on personal experience. Making sure that in Italy food is not just an important component of people’s daily lives, it is part of the culture of the nation, you can go on a gastronomic tour of this country. Italians are real gourmets, for them both the quality of the food matters, and it undoubtedly must be on top and the art of cooking.

In Italy, cooking is truly an art. This is manifested even at the household level: all Italians cook perfectly (and, moreover, men are superior to women in the mastery).

Each region of Italy has its own culinary characteristics: in the north of the country they prefer rice and butter, and in the south they do not represent life without all sorts of pasta and olive oil. Thanks to the efforts of the Italian chef Artuzi, who collected over 1,800 recipes from all over Italy in 1870, Italian cooking acquired integrity.

In Italy, culinary traditions are carefully kept and passed down from generation to generation. Perhaps this is the secret of the recognition and popularity of Italian cuisine throughout the world.  

Indeed, Italian cuisine has become truly international – it is difficult to find a city where there is no Italian restaurant with traditional pasta and risotto. Pizza has long been “its” for Americans, it is eaten with pleasure throughout Europe and even in Asia. Cappuccino and espresso – drinks without which many people around the world cannot imagine life, and after all, their homeland is also Italy.

However, the peculiarities of the national Italian cuisine are not only in the world famous, “branded” dishes and products. The highlight of Italy and its cooking in relation to food, to the process of cooking and the culture of the meal.

In Italy, it is not customary to eat on the move, in a hurry, so the “fast foods” did not take root there. If they sit down at a table in Italy, whether it be breakfast with family, lunch with work colleagues, or dinner with friends, then they eat slowly, talking animatedly and always drinking a bottle of wine.

At the same time, the saying goes: eat breakfast yourself, share lunch with a friend, and give dinner to the enemy – the Italians are alien. For breakfast, they usually drink a cup of cappuccino (it is considered “morning” coffee in Italy, they do not drink it after dinner) with cookies or croissants. Lunch is the main meal of the day. At 13: 00-15: 00 hours they eat the first (which, by the way, includes pasta), the second (it can be stew, risotto, etc.), salads and, of course, dessert. I must say that sweet in Italy is very much loved, they are not particularly indifferent to ice cream, of which there are many species in Italy. Dinner, as a rule, is not so saturated, however, some, especially business people, prefer to “swap” lunch and dinner – to have a full meal in the evening, and in the afternoon just a snack. In the gastronomic tour you may not follow this habitual for most Italians, but neither lunch nor dinner do you without wine, which, as the Italians believe, whets your appetite before dinner, and after that promotes better digestion of food.

Italians often dine outside the house, so the restaurant culture there is very developed. There are cafes and restaurants at any income level: from the lowest to the most solid. And in any institution you can count on high-quality dishes and appropriate service.

 

So, Italian cuisine is pasta and sauces, pizza and olives, cheese and wine. All this can be tasted, going to the gastrotur in Italy. But, most importantly, in the culinary journey to catch that Italian cuisine is also Italy itself, a little spicy, spicy and incredibly juicy.