The Roman cuisine" is simple, safe, nutritious and tasty. It is very varied: pasta dishes, meat, offal and fish and amount of recipes using vegetables. It is a cuisine that respects the seasons, close to nature and the land (Italian food Avon OH). The Romans respect the culinary tradition which imposes on Thursday gnocchi, cod Friday and Saturday guts.
The Lazio cuisine is largely represented by Roman cuisine in which gathered all specialties of culinary traditions of region becoming a rich and tasty summary of a varied gastronomy in which appear the contributions of neighboring areas and other communities, the first being the Jewish community that has deep historical roots.
As if to show that we are above all Italiano but that is a member of a specific region. Risotto recipes, pizza, pasta typical in region but prepared with ingredients and often very different methods. Italy is a country of great diversity. Its long Mediterranean coastline is home to a landscape of fertile plains, forested mountains and barren rocks. Since the southern tip to pre-Alpine regions North, the climate varies considerably and with it the local cultures: rice, corn, ham, are the northern products, while olive style corn, tomatoes are abundant in southern part of dropoff window.
It is only in 1861 that the many kingdoms, duchies States (the period known as the Risorgimento) were unified into one nation. It is therefore not surprising that each region has retained its own cultural characteristics found in culinary practices of today. Traditional dishes are central to identity of each region. This is due to how revenue are reported: taught orally from generation to generation, rarely recorded in cookbooks, they are perpetuated in family for years, suffering almost no change over time.
Dried pasta family vermicelli come from Palestine, between the 3rd and 4th century. They are made in Arab world since at least the 9th century under the name. There are recipes in Baghdad cookbooks from the 10th century and in cookbooks of al-Andalus in 13th century. Sicily in 12th century, the Arab geographer Idrisi indicates an important trading pasta Trabia (east of Palermo).
"Tuscan cuisine", a typical expression of healthy and tasty Mediterranean diet, is known and appreciated around the world, because these dishes are rich in natural ingredients, authentic and delicious. It is a primarily poor food but full of traditions, cooked food flavors never lost over time, a cuisine based on dishes invented with the products generously offered by the market garden and woods.
And accompanied by meat from the local farming by only extra virgin olive oil, with a tasty bread and wine for true connoisseurs. The rich dishes does not miss, like those in which we find the white truffle which Tuscany is full, or those that have their origins in finest tradition and in which oysters are used, lobsters and fish, which is always very fresh on the coast. In Tuscany, the kitchen still nevertheless represents a popular culture that makes a gourmet Tuscan, always eager to join taste of food and drink that of well-being at the table.
The benefits of Mediterranean diet, which is the basis of gastronomy of Campania is no longer in doubt. Low in animal fats to vegetable fats, the Mediterranean diet is rich in vegetables, but lacks meat, especially red meat (this diet is to eat red meat only once a month and the white meat once a week). Fish dishes occupy a very important place using all species that abound in Gulf.
The Lazio cuisine is largely represented by Roman cuisine in which gathered all specialties of culinary traditions of region becoming a rich and tasty summary of a varied gastronomy in which appear the contributions of neighboring areas and other communities, the first being the Jewish community that has deep historical roots.
As if to show that we are above all Italiano but that is a member of a specific region. Risotto recipes, pizza, pasta typical in region but prepared with ingredients and often very different methods. Italy is a country of great diversity. Its long Mediterranean coastline is home to a landscape of fertile plains, forested mountains and barren rocks. Since the southern tip to pre-Alpine regions North, the climate varies considerably and with it the local cultures: rice, corn, ham, are the northern products, while olive style corn, tomatoes are abundant in southern part of dropoff window.
It is only in 1861 that the many kingdoms, duchies States (the period known as the Risorgimento) were unified into one nation. It is therefore not surprising that each region has retained its own cultural characteristics found in culinary practices of today. Traditional dishes are central to identity of each region. This is due to how revenue are reported: taught orally from generation to generation, rarely recorded in cookbooks, they are perpetuated in family for years, suffering almost no change over time.
Dried pasta family vermicelli come from Palestine, between the 3rd and 4th century. They are made in Arab world since at least the 9th century under the name. There are recipes in Baghdad cookbooks from the 10th century and in cookbooks of al-Andalus in 13th century. Sicily in 12th century, the Arab geographer Idrisi indicates an important trading pasta Trabia (east of Palermo).
"Tuscan cuisine", a typical expression of healthy and tasty Mediterranean diet, is known and appreciated around the world, because these dishes are rich in natural ingredients, authentic and delicious. It is a primarily poor food but full of traditions, cooked food flavors never lost over time, a cuisine based on dishes invented with the products generously offered by the market garden and woods.
And accompanied by meat from the local farming by only extra virgin olive oil, with a tasty bread and wine for true connoisseurs. The rich dishes does not miss, like those in which we find the white truffle which Tuscany is full, or those that have their origins in finest tradition and in which oysters are used, lobsters and fish, which is always very fresh on the coast. In Tuscany, the kitchen still nevertheless represents a popular culture that makes a gourmet Tuscan, always eager to join taste of food and drink that of well-being at the table.
The benefits of Mediterranean diet, which is the basis of gastronomy of Campania is no longer in doubt. Low in animal fats to vegetable fats, the Mediterranean diet is rich in vegetables, but lacks meat, especially red meat (this diet is to eat red meat only once a month and the white meat once a week). Fish dishes occupy a very important place using all species that abound in Gulf.
