Kaulana pū kekahi nā meaʻai ʻItalia i nā wahi ʻē aʻe o ka honua, kahi e ʻai ʻia ai e like me nā kīʻaha kūloko, e like me lasagna, pizza a me spaghetti carbonara.
E ʻike kākou i kēia ʻatikala i nā meaʻai maʻamau he 40 ma Italia.
1. Lasagna
ʻAʻole wale ka Lasagna o nā meaʻai maʻamau i Italia, he hōʻailona nō ia o ka gastronomy honua.
ʻO Lasagna ʻo ia hoʻi, "pā", a mai ka Greek mai, "lasagnum", ka mea i hoʻohana i ka huaʻōlelo e kuhikuhi i nā meaʻai e lawelawe ʻia i loko o kahi papa kūikawā, ʻoi aku ka liʻiliʻi a i ʻole hana ʻia i nā mea like ʻole ma mua o ka maʻamau, e like me nā casseroles a i ʻole nā bola.
ʻOiai ke kumu o kēia pā i manaʻo ʻia aia ma waena o Ladana a me ʻItalia, nui nā moʻolelo i kuhikuhi i ko Roma e hoʻoilina ia mai nā Helene a hoʻololi i ia pehea i ʻike ʻia ai i kēia lā.
Hana ʻia ʻo Lasagna mai nā pepa pasta a maka paha i kuke ʻia, kahi i kau ʻia ma luna o kekahi a hoʻohui ʻia i ka pipi i hoʻomoʻa ʻia a hoʻomoʻa ʻia ma waena o lākou.
Ma nā papa o ka ʻiʻo ma waena o nā papa, e hoʻomoʻi i ka tī mozzarella a me ka saunu bechamel, e hāʻawi i ka ʻono a me ke kuikahi maikaʻi.
Hāʻawi ʻia kahi lasagna Italia me ka berena kauhale a ʻoi aku paha, ʻo Kaisara kuʻuna a i ʻole salakeke wai wai.
ʻIke ʻia nā mana he nui o ka lasagna, kekahi me ka tuna a me ka tī, kekahi e pili ana i ka moa, a me nā mea ʻai ʻole.
2. Risotto alla milanona
ʻO ka risotto alla milanī a i ʻole ia ma ka Paniolo, kahi laiki Milanese, ʻo ia kekahi o nā meaʻai maʻamau i Italia, kahi kiʻi ma Milana, Verona, Piedmont a me Lombardy.
ʻO kāna mea hana nui ka laiki a me kahi paʻi o ka tī Parmesan.
Hoʻohui ʻia kona ʻano momona me ka ʻono o ka tī i kēia kīʻaha kahi hanana culinary ʻokoʻa.
ʻO nā mea hana kī ʻē aʻe no kāna hoʻomākaukau ʻana he spinach, shellfish, mushroom a me nā paʻi ʻē aʻe. ʻO ke kālika a me ka ʻakaʻakai maikaʻi ma waena o ka aila ʻoliva, safron e hoʻohui i ke kala a ma ke ʻano he hoʻopā kūikawā, kahi pīpī o ka waina keʻokeʻo.
Hāʻawi ʻia ia ma ke ʻano he kīʻaha nui a i ʻole he mea hoʻonani piha loa me ka veal (kahi loea i ke kaona o Lombardy), ka moa a me nā mea kanu e like me ka palaʻai a me ka milo.
Ma waena o kāna mau mea like ʻole, hoʻomākaukau ʻia me nā mea kanu lau nahele.
Ua lawe ʻia ka meaʻai Sepania i waena o kāna mau kīʻaha punahele akā me nā loli, e ka hoʻopili ʻana i ka uahi pecorino puhi (boletus risotto) a i ʻole ka hoʻohui ʻana i nā walnuts, gorgonzola a i ʻole nā mea ʻē aʻe.
3. Carpaccio
ʻO Carpaccio kekahi o nā meaʻai maʻamau i ka ʻākau o Italia. Aia i loko o kaʻiʻo maka a iʻa i ʻoki ʻia i loko o nā ʻāpana lahilahi i macerated me ka aila ʻoliva a me ka wai lemon a i ʻole ka vīnega a lawelawe ʻia me ka paʻakai a me ka tī Parmesan.
ʻAi ʻia i nā manawa kūikawā ma ke ʻano he kīʻaha nui, akā ma ke ʻano he mea hoʻomaka.
ʻO ka ʻiʻo ka mea i hoʻohana nui ʻia a no ka iʻa, salemona.
Hāʻawi ʻia ka carpaccio me nā ʻāpana lahilahi o ka ʻaka, basil hou a i ʻole nā lau arugula a me kahi pinch o ka pepa ʻeleʻele.
ʻOiai ʻaʻole maopopo kahi kumu, manaʻoʻiʻo ʻia no Venice ka ipu. ʻO kona ʻano he tuna, heʻe, prawns a me nā mea kanu e like me ka zucchini a me ka ʻōmato.
4. ʻOhana kope Minestrone
ʻO Minestrone ka mea ʻē aʻe ma mua o kahi supo mea kanu succulent me kahi pasta liʻiliʻi a i ʻole nā grits laiki, ʻai ʻia i ka wela a me ka manoanoa ma ke ʻano he kīʻaha nui. Ua manaʻo ʻia he meaʻai me ka waiwai nui o ke kino ma muli o ka ʻano o nā lau a me nā greens.
Hana ʻia ka papa inoa mea hoʻohui i nā kāloti diced a me nā uala, nā pī, nā pi, nā kelika, nā zucchini a me nā ʻōmato i hoʻowali ʻia me ka pepa, ka basil hou a me ka paʻakai.
I kekahi mau mea ʻokoʻa, kuke ʻia ia e ka hoʻohui ʻana i ka puaʻa, ka moa, ka ʻiʻo a i ʻole nā ʻāpana o ka puaʻa a ham.
I ke kūkulu ʻākau o ʻIkalia ua loaʻa iā ia me ka laiki a me ka tī ʻo Parmesan, ʻoiai ma ka hema e hoʻohui lākou i ka kālika a me ka kōmato. I Tuscany hoʻohui lākou i nā pī.
5. Pisa
Manaʻo ʻia ʻo ka pizza mai ka berena mai, no ka mea ma Roma kahiko ua hana ʻia a ʻoki ʻia i mau ʻāpana conical, kahi a lākou i hoʻohui ai i kahi ʻoma i hoʻomoʻa ʻia me ka kōmato me ka ʻāʻī mozzarella i lū ʻia ma luna.
ʻO kēia hui ka mana mua loa o ka pizza a ʻo ia ka mea i ʻike ʻia ʻo Margarita pizza, kahi hōʻailona gastronomic o ke kūlanakauhale ʻo Napela.
Hoʻomākaukau ʻia ia mai kahi palaoa i hana ʻia mai ka palaoa palaoa, a i ka wā pala pala ʻana ʻūlū ʻia ia a hohola ʻia i loko o ke ʻano pōʻai a kahi e hohola ʻia ai ka ʻoma kōmato a me ka mozzarella a moʻa i loko o ka umu ahi.
Me ka pizza ʻo Margarita ma ke ʻano he kumu a me kahi e hoʻomaka ai, ua kupu mai nā ʻano like ʻole o nā pizza o nā mea ʻono he nui.
Ma ke ʻano he mau mea hiki iā ʻoe ke koho i waena o nā mea kanu, nā lau, nā ʻiʻo, nā iʻa, nā iʻa iʻa a / a i ʻole nā huaʻai. ʻAʻohe palena o ka Creative
ʻO nā kaila maʻamau o ka pizza ʻo ia nā kau ʻehā, nā paʻi ʻehā, ka mea ʻai, ka funghi (mushroom), ka pepperoni a me ka Hawaiʻi.
6. Salakeke Capresse
ʻO kekahi o nā salakeke maʻamau loa ʻo ka capresse a i ʻole capresa, ka inoa i hele mai ai, ka moku ʻo Capri. He kala ia, hou, a he ʻono maikaʻi a me kahi ʻano.
ʻO kāna mau kumuwaiwai ʻokiʻoki ʻia i loko o nā ʻāpana, ka mozzarella cheese i nā pōpō, nā lau basil hou, kahi ʻōmole o ka aila ʻoliva a me ka paʻakai.
ʻO ia kahi pā o nā mea kanu hou i lawelawe ʻia ma ke ʻano he mea hoʻomaka, mea ʻai a mea ʻai māmā paha, kūpono no nā lā kau wela.
Ma waena o kāna ʻano ʻokoʻa ke hoʻohui nei i ka vīnega balsamic a hoʻohui i ka oregano ma nā ʻōmato.
ʻO kahi hana pololei pololei i ka papa hana e hoʻohui pū a i ʻole kekahi o kēia mau mea hoʻohui: lettuce, arugula, ʻakaʻakai, avocado a me ka basil pesto sauce.
7. Ossobuco
ʻO Ossobuco kahi ipu kuʻuna ʻo Milan i hana ʻia mai ka veal boneless, hoʻomākaukau ʻia ma ke ʻano he hock stew.
ʻIke ʻia hoʻi ʻo shank pipi a i ʻole ʻo Milanese ossobuco, kuke ʻia ia e ka ʻai ʻana i ka ʻiʻo me ke kōmato, ka ʻaka a me nā kāloti; ua hoʻonani ʻia me ka kālika, ka rosemary, ka lau bay, ka pepa a me ka paʻakai. ʻO ka hoʻopā hoʻopau ʻana he wahi waina keʻokeʻo iki ia.
I kona wahi o ke kumu i hāʻawi ʻia ia me ka laiki keʻokeʻo a risotto paha, ʻoiai i nā wahi ʻē aʻe o ka ʻāina i lawelawe ʻia me ka pasta a me nā ʻuala i hoʻopaʻa ʻia.
Pili ka inoa o ka pā i ka osso buco, ʻo ia hoʻi ma ka ʻōlelo Italia, "iwi hollow" a pili i ka ʻoki a pehea e hōʻike ʻia ai nā ʻāpana e hoʻomākaukau a ʻai iā lākou.
ʻO ka mea ʻokoʻa iā ia mai nā ʻiʻo ʻē aʻe ʻo ia ka nui o ka momona e pono ai e hoʻokō i kahi ʻono momona a momona.
8. Spaghetti carbonara
ʻO Carbonara kekahi o nā pastas ʻoi loa o ka gastronomy Italia.
ʻO ka papa ʻaina kumu no ka koʻa carbonara loaʻa wale ka tī pecorino, nā hua manu, ke kālā, ka pepa a me ka paʻakai. I nā makahiki i hala, kaʻaila a me ka puaʻa i nā pahu, aila ʻoliva a ma ke ʻano he koho ʻē aʻe, ua hoʻohui ʻia ka tī ʻo Parmesan a i ʻole Manchego.
ʻO ka ʻāpana o ka hoʻokalakupua o kēia meaʻai ka ʻokoʻa o nā ʻono ma waena o ka paʻakai a me ka meaʻono.
Maʻalahi kāna hoʻomākaukau, akā lōʻihi ka manawa. Hāʻawi ʻia me ka tī hou ma luna o ka pasta a me ka pepa ʻeleʻele.
9. Grissinis
ʻO Grissinis a i ʻole grisnis kekahi ʻano lāʻau elongated i hana ʻia mai ka palaoa palaoa, i hoʻomoʻa ʻia a hiki i ka wā e gula a palaoa hoʻi.
ʻAi ʻia lākou ma ke ʻano he kōkua i nā salakeke, ʻoki anuanu, tī a me ka pālahalaha ʻana; no ka hoʻāʻo ʻana i nā sausa, kalima, antipasti a me / a i ʻole nā pāʻai. Inā ʻoe e ʻaʻa iki ana, hiki iā ʻoe ke hoʻohui i nā jam.
ʻO kekahi ala e hoʻomākaukau ai iā lākou ma ka hoʻohui ʻana i nā ʻāmato maloʻo, ka tī i hoʻōla ʻia, ka paprika, ka ʻaka, nā ʻoliva ʻeleʻele a ʻōmaʻomaʻo paha, nā mea kanu e like me oregano a me nā mea āpau āu e makemake ai e ʻono i nā lāʻau.
10. ʻO Fainá me kaʻiʻo a me ka aubergine
ʻO ia kahi ʻano pizza i hana ʻia me ka palaoa moa i manaʻo ʻia he kupa maoli no Genoa. Ua kapa ʻia "farinata", ʻoiai no Genoese he fainá.
Hoʻohui ʻia ka palaoa me ka wai a me ka aila ʻoliva, hoʻohui ʻia ka paʻakai a me ka pepa, e waiho ana i kahi paʻi me kahi ʻano wai i ʻoi aku ma mua o ka palaoa mau, e like me ka crepes. Hoʻohui ʻia nā mea i ka ʻono a kuke i ka umu.
ʻO Fainá me kaʻiʻo a me ka aubergine kekahi o nā meaʻai maʻamau i Italia, i loaʻa i nā manawa kūikawā a me ke ola o ko lākou mau home i kēlā me kēia lā.
11. Agnolotti
Kuhi ʻia kēia pasta i hoʻopihapiha ʻia i ke kumu i ka wā waena. I loko o nā makahiki ua lilo ia i kīʻaha maʻamau, keu hoʻi i ka ʻākau o ʻItalia, a no kēia kumu ua kapa ʻia lākou he "agnolotti alla piemontese".
Ua manaʻo ʻia ʻo "nā hoahānau" o ravioli a ʻike ʻia e kona ʻano huinahalike a me kona liʻiliʻi. Hoʻopiha lākou i ka pīpī a i ʻole nā mea puaʻa a i ʻole ka hui ʻana o ka sage, ka waiū a me ka tī Parmesan.
I Italia ua manaʻo ʻia lākou he agnolottis wale nō inā hoʻopili ʻia lākou me kaʻiʻo, a i ʻole inā he ravioli wale nō lākou.
ʻO nā mea i hoʻokumu ʻia e lilo i kaʻiʻo (e ʻono), nā ʻāpana liʻiliʻi o ke kāpeti, ka waiū Parmesan, rosemary, kālika, a me ka paʻakai a me ka pepa e ʻono ai.
Hāʻawi ʻia ʻo Agnolottis i nā lā nui e like me Kalikimaka a me nā hoʻolauleʻa ʻē aʻe.
12. ʻO Bucatini a i ʻole spaghetti all’amatriciana
Ua hānau ʻia kēia papa hana i ke kaona mauna ʻo Amatrice, ma ka ʻākau o Roma, ma ka moku ʻo Lazio.
He pasta maikaʻi ia me kahi lua i uhi ʻia i loko o ka ʻono amatriciana kaulana, i hoʻomākaukau ʻia me kahi kumu o ka gu financiale (ʻāpana o ka papalina puaʻa) me ka ʻōmato, ka ʻaila ʻoliva a me ka tī pecorino i kālai ʻia.
ʻLelo ʻia aia ke aʻa i ke kīʻaha i kahi papa kuhikuhi i kapa ʻia, "gricia", a ʻo ia ka inoa i hānau ʻia mai ka inoa a ko Roma i hāʻawi aku ai i ka poʻe kūʻai berena o ia manawa.
Mai ke kenekulia 18 ma, ua hoʻomaka ka ʻike ʻana i nā sausa tomati ma ʻItalia, ma hope o ka hōʻea ʻana o nā hua mai ka Honua Hou. A laila ua ala ka amatriciana ma ka hoʻohui ʻana i ka ʻōmato i ka palapala kumu no "gricia".
Aia ia ma Roma kahi e lawelawe ʻia ai ma luna o nā bucatinis, ʻoiai i ke koena o nā wahi ʻoi aku ka makemake e hana i spaghetti a i ʻole gnocchi.
ʻO kēia kīʻaha he ʻano ʻokoʻa o ke kuapo ʻana i nā bucatinis me nā pāpaʻi ʻē aʻe a me ka hoʻololi ʻana i ka gu financiale me ka puaʻa, e like me ka mea i ʻike nui ʻia. ʻO kekahi ʻano ʻē aʻe e hoʻohui i ka onion ma ke ʻāpana o nā meaʻai kālaki.
13. Polenta
He ʻItalia ʻo Polenta a ma mua o ka hōʻea ʻana o ka palaoa i ʻEulopa ma hope o ka hoʻi ʻana o Christopher Columbus mai ʻAmelika (16th kenekulia), hana ʻia mai ka rai, ka palaoa a me ka pela paha.
He maʻalahi kāna hoʻomākaukau akā lawe manawa. ʻEkolu mau lawelawe o ka wai i koi ʻia ma ka paila paila i hoʻohui ʻia ka paʻakai a me ka pepa i ka ʻono; a laila hoʻohui ʻia kahi ʻāpana o ka palaoa kulina a wili ʻia a mānoanoa.
Lawe ʻia ia mai ka wela ma hope o ka mānoanoa o ka waiūpala hoʻoheheʻe ʻia i hoʻohui ʻia, nā ʻāpana o ka waiū fontina e ʻono a ʻo ia ka mākaukau e ʻono. He mea maʻamau ka hoʻohui ʻana i kahi mea ʻono a lawelawe i nā lā hoʻoilo anuanu.
ʻO kahi kīʻaha e hiki ke ʻai wale a i hele pū ʻia me nā iʻa, nā lau, nā mea ʻai, nā mea ʻai o ke kai, nā salami, nā mea kanu, kōmato a me ka tī. He meaʻai nui loa ia, i kahi e hiki ai iā ʻoe ke hoʻomākaukau i kahi ʻano pizza.
Hele mai ʻo Polenta mai nā manawa o Helene, i ka manawa i hoʻomākaukau ʻia me ka bale. He ʻāpana ia nō hoʻi o ka papaʻai o ko Roma poʻe kahi i ʻike ʻia ʻo ka pullenta.
I ʻItalia a kaukaʻi ʻia i kahi o ka polenta e hoʻomākaukau ai.
14. Vincisgrassi
ʻO Vincisgrassi ka mana nui a me nā mele o ka lasagna. ʻO kahi pāʻina maʻamau mai ka moku ʻo Marche, ʻo ka moku ʻo Marche kahi i ʻike ʻia.
Hoʻomākaukau ʻia ia me nā ʻāpana huinahā a huinahā paha o ka pasta hua manu. Ma waena o nā papa i hoʻopihapiha ʻia me kahi ʻono i hana ʻia me nā ʻano puaʻa kuʻi ʻia, pipi, nā sausages, nā moa moa, ʻakaʻaka, nā seleri a me nā kāloti. ʻO nā mea āpau me ka paʻakai a me ka pepa.
Ua ʻauʻau ʻia nō hoʻi me ka ʻono béchamel, akā mānoanoa. ʻO kekahi o kāna hoʻopā aku ua pīpī ʻia ia me ka nutmeg a me ka tī ʻo Parmesan.
15. Arancini
ʻO Arancini kekahi o nā meaʻai nui o ka gastronomy hema o Italia, kahi meaʻai Sisilia maʻamau mai ke kūlanakauhale ʻo Messina, kahi i ʻike ʻia ʻo arancinu a i ʻole arancina.
He mau pōpō lākou i kālua ʻia i ka ʻaila ʻoliva i hana ʻia i ka laiki, ʻaka, ka puaʻa, Pecorino a i ʻole Parmesan tī a me ka hua manu, e like me nā croquette. Hoʻomoʻa pū ʻia lākou i ka umu.
Hoʻokomo ʻia ʻo Saffron i kāna huikau hoʻomākaukau, kahi e hāʻawi ai iā lākou i ko lākou kala ʻalani.
Ma ke ʻano he nui, aia nā arancini alla catanese a i ʻole alla norma, me ka aubergine ma ke ʻano he kumu nui, kahi ʻano arancini mai Catania. ʻO kahi ala ʻē aʻe e hana ai iā lākou akā ma nā ʻaoʻao o Bronte me nā pistachios.
Hoʻopiha mau ʻia lākou me ka mozzarella, ka pī, ka paʻi kōmato, a inā he paʻakai lākou, ham ham. Inā makemake ʻoe i nā mea momona, piha lākou i ke kokoleka, keu hoʻi ma ka lā 13 o Kēkēmapa, kahi lā kuʻuna ma Palermo.
Manaʻo ʻia ʻo Arancini he aperitif kūpono no nā pāʻina a i ʻole nā hālāwai.
16. Keikihipa
Hui mau nā ʻItalia i ka wā Easter a me kahi keiki hipa maikaʻi, kikoʻī ʻia nā croquette i hoʻopaʻa ʻia i ka aila ʻoliva a me ka palaoa me ka hua manu, ka waiū Parmesan a me nā palaoa. E mānoanoa loa lākou i waho a palupalu a momona hoʻi i loko.
ʻO kahi hōʻike hou aʻe o ke keiki hipa no ka Easter ʻo nā keiki hipa, makemake nui ʻia no ka momona momona a no ka palupalu.
Pālei pū ʻia lākou, akā hoʻohui ʻia ka holika rosemary i ka hua i kuʻi ʻia, kahi pā o ka tī kuʻu a me ka paʻakai a me ka pepa e ʻono ai. Kālua lākou i ka aila ʻoliva puʻupaʻa.
Ke lawelawe ʻia, hele pū lākou me nā artichoke i kope ʻia, kahi salakeke fennel hou a me kahi waina ʻulaʻula maikaʻi.
17. Pōʻai manu
Me ka pizza a me ka pasta, nā mea ʻiʻo ka meaʻai i ʻItalia. Hoʻomākaukau nā palai Palani o kahi nui i kūpono i ka hapalua hāmama lima.
ʻAi ʻia lākou i ka wai i loko o ka ʻoma kōmato ma ke ʻano he kuke a i ʻole mahu ʻia. Hāʻawi ʻia lākou i ka palai, kūpono no nā aperitifs a i ʻole nā meaʻai māmā a nā keiki.
ʻO kekahi ala e ʻai ai iā lākou e like me ka pasta maʻamau me nā kinipōpō, nui iki aʻe, hoʻokomo ʻia a palai ʻia paha, a i ʻole nā mea liʻiliʻi no nā meaʻai māmā.
He aha ka mea e hoʻokaʻawale ai i nā kinipōpō Italia ka ukali o Parmesan a i ʻole Pecorino tī, ka mea e hemahema ʻole i kā lākou ipu.
ʻO kekahi ʻano meaʻai ʻē aʻe me nā kinipōpō ʻo ke kaila ʻo Tyrolean (Austrian), i hana ʻia me ka palaoa a me ka ʻāhā puhi ʻItalia a i ʻole speck. Hāʻawi ʻia lākou i ka mea ʻai a loaʻa mau iā Bolzano.
18. ʻOheʻe i ka purgatory
He ākea ka moʻomeheu culinary Italia a ʻaʻole hōʻike wale ʻia kona ʻono a me ka fervor i nā kūlanakauhale nui. ʻO kēlā mau ʻāina ʻike ʻole a ʻike ʻole ʻia e like me Molise, he poʻe protagonist nō hoʻi i ka gastr gastronomy o ka ʻāina.
Ma nā ʻaoʻao o ke kapakai Adriatic o ʻItalia, ma ke kikowaena o ka mokuna, ʻo Molise, kahi ʻāina kahi e makemake nui ʻia ai nā kīʻaha a puni nā iʻa. Ma laila e hoʻomākaukau ai ka heʻe i ka purgatory ma ke ʻano he meaʻai maʻamau.
Hoʻomākaukau ʻia ka heʻe me ka ʻakaʻaka ma ke kumu, kāpīpī ʻia me ka waina keʻokeʻo, a me ka hoʻopā ʻana o ka pepa ʻulaʻula a me ka chili.
19. Meat Ragout Bolognese
ʻO kaʻiʻo ragu Bolognese kahi kuʻuna Italia a ʻo kāna mea huna ka manawa hoʻomākaukau.
ʻOiai ʻai ʻia me nā tagliatelles hua manu, hiki ke leʻaleʻa ʻia i ka lasagna, fusillis, fettuccine, me tortellini a me rigatonis pū kekahi.
Pono wale ia e hoʻolohe i nā manawa kūpono e kiʻi ai i ka ʻono i makemake ʻia, i hoʻopukapuka ʻia i ka hoʻopili ʻana i ka ʻiʻo e pono e hoʻoheheʻe pinepine ʻia.
ʻO nā mea kuke e ʻokiʻoki liʻiliʻi ʻia i ka ʻaka a me ka kāloti, ke keleka, nā ʻōmato hua ʻole ʻulaʻula, ʻoi aku ka maikaʻi ma ke ʻano he puree, waina keʻokeʻo, waiū piha, nutmeg (pono ʻole), a me ka paʻakai a me ka pepa e ʻono ai.
Aia kekahi e hoʻohui i ka mea ʻai a iʻa paha e hoʻomohala hou i ka ʻiʻo, eia naʻe, ʻōlelo nā kuke mākaukau e mālama i ka ʻono o ka mea ʻono a ʻaʻole ia e lilo i kai, ʻo ka mea maikaʻi ka hoʻohana ʻana i ka wai kōmato.
Hoʻomākaukau mua ʻia ka mea kāʻai a laila hoʻohui ʻia kaʻiʻo, kahi e ninini ʻia ai ka waiū i ka wā e loli ai ke kala (i hoʻonohonoho pono ai i nā ʻono).
Waiho ʻia e hoʻomaloʻo e hoʻohui i ka nutmeg a mai ia manawa mai e hoʻohui ʻia ka puree kōmato a me ka waina keʻokeʻo, no laila ʻaʻole e hoʻowela ka ʻiʻo a mālama ia i nā ʻono o ka ʻono.
ʻO ka maʻa e waiho i kaʻiʻo e hoʻomaloʻo i ka lawe ʻana i ka wai momona mai ka mea ʻono a hou aʻe, e hoʻoulu me ka wai a me ka wai kōmato.
I ka manawa e mākaukau, e ninini i ka tī Parmesan ma luna o nā tagliatelles a me voila, e ʻai ai.
20. Malloreddus al pecorino
ʻO Malloreddus kahi kūloko o ka pasta "Sardinian" mai ka moku Sardinia, me nā ʻano e like me nā ʻano o ka 2cm, nā kahakai i kaha ʻia.
ʻO nā dumplings sardinia kaulana pū kekahi i hana ʻia me ka palaoa semolina a i ʻole ka palaoa paʻakikī, ka wai a me ka safona honua. He ʻano like ko lākou i ka gnocchi a like me ka pasta ʻItalia maikaʻi, hele pū ʻia me kahi mea ʻono.
I ka mākaukau a me ka wela wela, hoʻomākaukau lākou me kahi paʻi o ka safron, ka pepa ʻeleʻele a me ka tī pecorino e hiki ʻole ke pale ʻia.
Ma ke ʻano he ʻano ʻokoʻa, lawelawe ʻia lākou ma ke ʻano "malloreddus alla campidanese" me nā sausages i hoʻoweliweli ʻia ma waena o kahi ragout tōmato. Ma ke ʻano he kikoʻī o ka pā, ka tī pecorino.
21. ʻO ka cuttlefish i hoʻopili ʻia
ʻO nā Cuttlefish nā holoholona kai invertebrate e pili ana i nā heʻe a me ka heʻe, kahi o ka phylum o nā mollusks.
Loaʻa pinepine lākou ma nā ʻaoʻao Lecce, Taranto, Bari a me Brindisi a he ʻano culinary ma Apulia. E loli ka piha ma o ka ʻāina.
Hoʻopiha lākou i ka tī Parmesan, kahi pāhiri liʻiliʻi a me nā prawns. Eia nō naʻe, hiki iā ʻoe ke hoʻohui i ka hui ʻana o ka pāhiri, nā kāpena, nā hua manu a me nā kālika, me ka tīhi pecorino ma ke ʻano he invariable sangkap.
Ke kuke ʻana iā lākou a no ka hoʻonui ʻana i kā lākou mea ʻono, hoʻomoʻa pinepine ʻia lākou ma waena o nā pā o ka ham a me ka puaʻa. Hiki iā ʻoe ke ninini i kahi wai wai lemona a me ka aila ʻoliva a i ʻole hoʻohui i kahi wahi o ka waiū kālika e hoʻoulu ai i kona ʻala.
No ka sila ʻana i ka cuttlefish, hoʻohana ʻia nā toothpick i kūlike pū me kā lākou kāhiko, a me ka pāhiri ʻokiʻoki ʻia ma ke ʻaoʻao. Hāʻawi ʻia hoʻokahi ʻāpana no kēlā me kēia kanaka.
Ma ke ʻano he ʻano ʻokoʻa, hoʻomākaukau ʻia me ka heʻe.
22. Steak Fiorentina
ʻO ka bistecca alla Fiorentina kahi ʻāpana o ka moʻomeheu gastronomic Italia, ʻo ia hoʻi ma ke kikowaena o ka ʻāina. ʻO ia kahi 2 cm ka manoanoa o ka pipi a i ʻole ka veet fillet me ka iʻa iʻa i hoʻomākaukau ʻia ma ka pā.
ʻOiai ʻike ʻia ia ma nā wahi o ka ʻāina, ʻo ka Fiorentina steak kahi ʻano like o Tuscany. ʻO kona inoa mai nā hoʻolauleʻa o ka ʻahaʻaina a San Lorenzo, ma Florence.
E hana i nā hoʻopihapiha me nā ʻoki 2 cm, e kāpīpī i ka paʻakai e ʻono ma mua o ka hemo ʻana mai ka pā a i ka manawa i lawelawe ʻia ma ka pā, e hoʻohui i ka ʻaila ʻoliva, ka pepa ʻeleʻele a e hoʻonani, kahi mea kanu i makemake ʻia.
Hele pū ka steak me nā pīni Tuscan a i ʻole nā ʻoki lemon. Makemake ʻia ia me kahi waina ʻulaʻula, ʻo Chianti hoʻi.
23. Stew or burrida a la casteddaia
ʻO ka casteddaia stew he papa o ka ʻīlio ʻīlio, kahi ʻano manō pōpoki i kapa ʻia he pōpoki kai a i ʻole alitan. Hiki iā ʻoe ke hoʻohana i ka laina, i ʻike ʻia ma ke ʻano he scrita.
Hoʻomākaukau ʻia kēia kahu manō pōpoki ma waena o ka vīnega keʻokeʻo a me nā walnuts a kuke ʻia me nā lau bay, kahi mea hana e hāʻawi iā ia i kahi ʻono kikoʻī. Kālika kā lākou ʻai.
ʻO kēia meaʻai maʻamau he ʻano ʻē aʻe a i ʻole "hoahānau" o ka burrida Sardinia kaulana.
24. ʻO Porchetta
ʻO Porchetta kahi meaʻai maʻamau mai nā wahi waena o ʻItalia, me ka ʻae like ʻana i ke koena o ka ʻāina a me nā ʻāina e like me Sepania.
ʻO kahi kīʻaha i hōʻoia ʻia ma ke ʻano he "kuʻuna kuʻuna" e ke Kuhina Hoʻolālā.
ʻO kahi porchetta kahi puʻupuʻu puaʻa ʻole i hoʻomoʻa ʻia i ka umu, i kāhiko ʻia me nā mea kanu a me ka kālika. Ke mākaukau, ʻeleʻele a mumū hoʻi i waho, palupalu a momona hoʻi i loko. He haʻahaʻa loa i ka momona.
ʻAi ʻia ia ma ke ʻano he kīʻaha nui i ka paninis, ma ke ʻano he sausage a mea ʻai māmā paha.
ʻO kona ʻano ka porchetta kaila Roma i hoʻopihapiha ʻia me kāna ʻona ponoʻī i hoʻowali ʻia me ka kālika, ka rosemary a me ka fennel; a me ke poʻo porchetta (Di Testa), e hoʻopiha nei i ke poʻo poʻo ʻole o ka puaʻa.
25. Cod a la vicenza
ʻO Cod a la vicenza a i ʻole ka la vicentina (ma ka ʻōlelo Italia, baccalā alla vicentina) kahi meaʻai i hoʻomākaukau ʻia e pili ana i ka iʻa maloʻo, kikoʻī ragno (spider) cod.
Pono e hoʻomaʻemaʻe ʻia ka iʻa a pulu no 3 mau lā e palupalu ai ka ʻiʻo. Hoʻomaʻa ʻia me ka paʻakai a me ka pepa, hele i loko o ka palaoa a kuke ʻia ma kahi ahi liʻiliʻi i loko o ka ipu pālolo, i marino ʻia ma waena o ka waiū, aila ʻoliva a me nā ʻoki aniani lahilahi.
Wahi a ka kuʻuna, lawelawe ʻia ia ma luna o kahi moena a i nā ʻāpana o ka polenta melemele, kāhiko ʻia me ka pāhiri ʻokiʻoki. Aia kekahi mau mea e hoʻohui i nā heleuma a kāpī i ka tī Parmesan ma ka pā.
26. ʻO Farinata a i ʻole fainá
ʻO Farinata a i ʻole fainá paha i manaʻo ʻia ʻo Genoese ia, kahi meaʻai maʻamau mai ka moku ʻo Liguria.
Hoʻomākaukau ʻia me ka palaoa i hoʻokumu ʻia me ka pīpī me kāna wai e hiki ai ke hui. Ma ke ʻano he ʻaʻahu, loaʻa iā ia ka hoʻopā o ka aila ʻoliva a me ka paʻakai a me ka pepa ʻeleʻele e ʻono
Ma ke ʻano he ʻano ʻokoʻa, hoʻomākaukau lākou me ka palaoa palaoa i ukali ʻia e ka palaoa moa a me nā mea hana ʻē aʻe, koe wale no ka pepa i kapa ʻia ʻo Savona fainá.
He ipu mea hiki ke lawelawe ʻia e ʻono a hele pū me nā kalima, nā mea ʻono, nā mea ʻono a me ke kumu no ka pizza. Kūpono ia no kāna mau mea no nā celiacs.
Manaʻo ʻia aia ke kumu i ka kenekulia 18 e nā luina i kāwili i kā lākou mea i koe ma ke kai kiʻekiʻe.
27. Frico
Hele mai ʻo ʻApelika mai ka ʻākau o ʻItalia, mai ka moku ʻo Friuli - Venezia Giulia. Kamaʻāina ʻo ia mai rosti, kahi ipu alpine.
Hiki ke noʻonoʻo ʻia he omelette, akā me ka ʻole o ka hua manu. Hoʻomākaukau ʻia e ka hana ʻana i nā ʻoki liʻiliʻi o ka ʻuala (kikokiko i nā ʻāpana berena a i ʻole kaila tortilla) me ka tī momona, nā mea maʻamau ʻo montasio a i ʻole asiago.
Hoʻomaʻa ʻia kaʻuala me kahi aila liʻiliʻi i loko o ka pā palai a ke kuke ʻia lawe ʻia lākou mai ka wela. I loko o kēlā pā hoʻokahi, hoʻonoho ʻia ka tī a hiki i kona hoʻoheheʻe ʻana a ma ia manawa ua hoʻohui ʻia kaʻuala.
Ke kūkulu nei ka tī i ka wā e kuke ai, e hoʻohuli i ka hui holoʻokoʻa e like me ka tortilla ma luna a hou a hiki i ka paʻa. Lawe ʻia ia mai ka wela, ʻae ʻia e hōʻoluʻolu a ʻokiʻoki ʻia e lawelawe i nā mea ʻaina. Hiki ke ʻai ʻia i ka palai a palupalu paha me ka ʻaka.
Ua hana ʻia kēia ipu e hoʻohana i ke koena o nā ʻūpā palaoa a me ka tī. Hāʻawi ʻia ia ma ke ʻano he mea hoʻonaninani, hoʻomaka a papa ʻelua paha, a me kahi ʻaoʻao no nā mea ʻai a me nā mea ʻai.
28. ʻO ka palaoa Genoese me nā ʻoliva
ʻO ka palaoa kahi meaʻai e nele i ka papa Italia a ʻo kekahi o lākou ka berena Genoese i kapa ʻia me nā ʻoliva, e like me ka hoʻololi o ka focaccia.
He berena pālahalaha ia e like ka palaoa me ka pizza, koe wale ka mānoanoa o ka berena ʻoliva me ka focac a hana ʻia me ka palaoa, ka hū, ka ʻaila ʻoliva, ka wai, ka paʻakai a me nā ʻoliva i ʻokiʻoki ʻia i ʻekolu a ʻekolu paha.
ʻOiai hoʻomākaukau ʻia me nā ʻoliva ʻeleʻele, hana pū kekahi i nā ʻōmaʻomaʻo. ʻOiaʻiʻo, ʻaʻohe mea me ka iwi. Aia kekahi poʻe e hoʻohui i kekahi mau huaʻalani a i ʻole tī i ka hui ʻana e hoʻonui ai i kona ʻono.
Ke mākaukau ka palaoa me nā mea hana āpau a ma mua o ka lawe ʻana i ka umu, pono e kāpīpī ʻia me nā ʻanoʻano sesame a kāwili ʻia me ka aila ʻoliva.
Hiki ke ʻai ʻia ma ke ʻano he meaʻai māmā a i ʻole me ka hele pū ʻana me nā meaʻai.
Ma waena o kāna mau mea like ʻole ka focaccia di recco, ʻo ia me ka tī; ʻo ka focaccia barese, a me nā ʻoliva a me nā ʻōmato hou a me nā mea ʻono ʻē aʻe i uhi ʻia me nā hua puaʻa, ka meli, ke kō a i hele pū ʻia paha me nā hua candied a maloʻo paha.
29. Ka piadina
Hele mai ka piadina mai nā loina maʻamau o nā panalāʻau o Romagna, i ka wahi i kapa ʻia ʻo Emilia - Romagna.
Loaʻa iā ia he pā pancake a pōʻai a me ka berena kaila fajita i kapa ʻia ʻo romagola piadina.
Hana ʻia ia me ka palaoa palaoa o ko Italia kumu a hoʻohana ʻia e halihali i nā meaʻai ʻē aʻe, nā mea ʻono a me nā mea ʻono a ʻono paha.
ʻO ka hoʻopiha me nā mea kanu, nā mea ʻai ʻai o nā ʻano like ʻole, nā mea kanu, nā salakeke, a me nā mea ʻono nō hoʻi. Hāʻawi ʻia lākou i kahi hou a palupalu a toasted paha.
ʻO kahi laʻana a me kekahi o nā hōʻike maʻamau pinepine ʻia me ka ʻōmato, ka mozzarella tī a me ka ham, a i ʻole me ka tī hou a me ka arugula.
30. Pepperoni Pizza
ʻO ka pepperoni paha ka pizza kaulana loa ma ka honua, akā ʻaʻole ia ka Italia. Akā, kahi hana Italia-ʻAmelika.
Ke ʻoluʻolu nei ka ʻai ʻana i ka pizza pepperoni i ka mozzarella i hoʻoheheʻe ʻia, ka ʻuʻakai kū hoʻokahi a kū hoʻokahi hoʻi a me kēlā wahi ʻono a ikaika hoʻi a kēia ʻano salami ʻAmelika e hāʻawi ai.
I ʻItalia, ʻike ʻia ka salami me he spicy napoletana salsiccia, secca salsiccia a i ʻole salame, ʻoiai ma Latin America ʻo longaniza ia.
ʻO ka palaoa, i hana ʻia me ka palaoa palaoa, kuke ʻia i ka umu. A laila ninini ʻia ka kōmato i loko ona, ʻoi aku ka maikaʻi i hana ʻia me ka puree kōmato hou.
Hoʻolahalaha ʻia ka tī mozzarella a me ka pepperoni ʻoki āpau e uhi i ka paukū holoʻokoʻa. Aia kekahi e hoʻohui i nā ʻoliva pitted holoʻokoʻa (ʻōmaʻomaʻo a ʻeleʻele paha).
31. Prosciutto di Parma
ʻO ka prosciutto di Parma a i ʻole Parma ham, me ka pizza, pasta, tī Parmesan a me nā māla waina balsamic, ka meaʻai Italia i kaulana loa ma ka honua.
He ʻiʻo puaʻa maka a hoʻōla ʻia i ʻoki ʻia i loko o nā ʻāpana lahilahi, i hana mua ʻia me ka lima.
ʻOiai hiki ke lawelawe ʻia i nā ʻano he nui, ma waena o nā mea maʻamau a hoʻonaninani wale ʻia nā prosciutto pizza a i ʻole prosciutto a me nā ʻoliva ʻeleʻele, ma waena o ka gnocchi me ka tī a me ka ʻala arugula a me nā ʻōwili mea kanu prosciutto.
ʻO ke kīʻaha mai nā wā Roma mai Cisalpine Gaul, kahi i ʻike ʻia kahi kahi i hoʻomākaukau pono ai ʻo prosciutto.
ʻO ka huaʻōlelo prosciutto ʻo ia hoʻi, ham maka mai mua mai Italia. Ma ka laulā, loaʻa iā ia kahi ʻono ikaika a hoʻomaʻemaʻe me nā nuances ʻono. Haʻahaʻa ia i nā calories.
32. Spaghetti Bolognese
ʻO ka bolognese spaghetti kahiko a i ʻole ia e like me ka ʻōlelo Italia, spaghetti alla bolognese, kahi meaʻai a me kahi kuhikuhi kūwaho hoʻi.
He meaʻai maʻalahi ia e komo pū me ka spaghetti i ʻauʻau ʻia i loko o kahi kohu tomati hou e like me Bolognese, i loaʻa nā mea kanu a me ka ʻānai pipi a i hoʻowali ʻia paha.
Hāʻawi ʻia ia e like me ke kuʻuna maoli: ʻo ka pasta lōʻihi loa e like me ka moena o ka pā e hāʻawi ʻia me ka mea ʻono me ka ʻiʻo ma luna a me kahi aila ʻoliva liʻiliʻi e ʻōpala ʻia. Ma ke ʻano he mea ʻokoʻa a hoʻokō, hoʻohui ʻia ka tī Parmesan.
ʻO kahi ʻano ʻokoʻa kahi e kāwili i ka pipi me ka puaʻa e hoʻomaikaʻi i nā mea ʻono.
33. Bruschetta
He aʻa ko ka bruschetta i ka poʻe mahiʻai i makemake e hana i ka hapa nui o ka berena e pala.
He antipasto ʻono ia, ma muli o kona ʻono a me ka pono, lilo i kaulana, i kēia manawa he ʻāpana o nā hanana āpau ma ke ʻano he aperitif a meaʻai māmā paha, ʻoiai no nā meaʻai māmā a i ʻole kahi komo.
Hana ʻia ka bruschetta i nā ʻāpana o ka palaoa i kālai ʻia a ʻoki ʻia i ninini ʻia i ka ʻaila ʻoliva puʻupaʻa a me kālika a i ʻole paprika papa. Eia naʻe, i ka hala ʻana o ka manawa a e like me kēlā me kēia ʻāina, ua hoʻohui ʻia nā mea hoʻohui ʻē aʻe.
Ma waena o kāna ʻano ʻokoʻa ke hoʻohui nei i nā cubes o nā ʻōmato palaʻai i kāhiko ʻia me ka kālika, ka paʻakai a me nā lau basil. ʻO nā mea ʻē aʻe me Parma ham, Parmigiano Reggiano tī me nā artichoke, a i ʻole ka tī Pecorino a me nā pī lima.
Aia kekahi e waiwai i ka berena me nā ʻāpana o kaʻiʻo a i ʻole nā sausages a me nā ʻōmato maloʻo. Aia kekahi mea ʻono ma Sisilia.
34. ʻO ka pīpī i loko o ka meaʻai tuna
ʻO Vitello tonnato a i ʻole vitel toné, ka mea i Sepania e veal i ke kalo tuna a i ʻole ka vena tuna, kahi ʻano culinary mai Italia, mai ka moku ʻo Piedmont.
No nā mea he nui ka meaʻai kūpono no ke kauwela ke lawelawe ʻia ke anuanu a no ka mea o kona ʻono a pehea ke ʻono ma ka pā. Lawe ʻia kahi papa ʻaina maʻamau i ka papa ʻaina i nā lā nui.
No ka hoʻomākaukau ʻana, pono ʻoe i ka malo o ka pipi a kuke ʻia ma waena o nā mea kanu a me nā greens. Ke mākaukau ia, ʻoki ʻia a ʻoki liʻiliʻi loa ʻia ma ka pā.
Hele pū kaʻiʻo me ka hua manu a me kahi ʻono i hana ʻia mai ke tuna i hele i loko o kahi mea wili meaʻai, ka waiū waiū a me ka aila ʻoliva. Inā makemake ʻoe i ʻoi aku ka ikaika, e hoʻohui i nā capers a me nā heleuma. Ma ke ʻano he hopena hope loa a no ka lawelawe ʻana, kau ʻia nā capers a i ʻole kekahi mau koina e like me nā gherkin, nā ʻaka a i ʻole nā hua manu i hoʻolapalapa ʻia.
Hāʻawi ʻia ka veal i ke kālani tuna ma ke ʻano he hoʻomaka hoʻomaka, mea ʻai, a i ʻole me he antipasto maikaʻi loa.
35. Ravioli
ʻO Ravioli kahi pasta huinahā i hoʻopiha ʻia me ka tī, kaʻiʻo, ka moa, ka iʻa, ka milo me ka ham, nā pūlehu i hamo ʻia a me nā hoʻopiha ʻē aʻe.
He meaʻai āpau loa lākou a wikiwiki hoʻi e kuke i hiki ke hele pū me nā mea keʻokeʻo, ʻōmaʻomaʻo a ʻulaʻula a i ʻole ka mea maʻamau, Neapolitan a me Bolognese.
36. ʻO Gnocchi a i ʻole gnocchi
ʻO ka gnocchi ʻItalia kaulana pū kekahi kahi papa kuhikuhi honua.
Hoʻomākaukau lākou me kahi palaoa i hoʻokumu ʻia i kaʻuala e lilo i puree kūlike, kahi me ka hua manu a me ka palaoa e hāʻawi ai i ke ʻano e pono ai e kāpala i ka gnocchi.
Hana pinepine ʻia lākou mai ka paukena, yucca a i ʻole ka palaoa cassava, maiʻa, kulina a hiki i ka palaoa.
He mea maʻamau ka ʻai ʻana iā lākou i loko o ka ʻoma kōmato, ka waiū gorgonzola a i ʻole ka mea noʻeau, ʻoiai he ʻaneʻane maikaʻi kēlā me kēlā me kēia ʻono.
Ma waena o nā ʻano gnocchi he ʻano soufflé, uhi ʻia i ka holika a me ka gratin i hoʻomoʻa ʻia. Hoʻopili pū ʻia ka gnocchi māmā me nā mea kanu, nā mea kanu a me nā waiū momona ʻole e like me ricotta.
37. Nā mea e nānā ana
ʻO ka Focaccia kahi kuʻina culinary i hoʻokumu ʻia ma waena o nā mea makemake nui ʻia o ka ʻāina. ʻO kekahi ʻano berena e like me ka pizza, akā nui ka fluffier a mānoanoa a ʻaʻohe o ka ʻoma kōmato ka mea maʻamau.
ʻO kāna mana kumu, maʻalahi a kaulana hoʻi, loaʻa wale ka rosemary, ka ʻaila ʻoliva a me ka paʻakai. Akā e like me ka berena āpau, hiki ke hoʻohui ʻia me nā mea kanu ʻaʻala, nā mea kanu, nā lau, nā ʻiʻo a me nā sausages ʻoi aku ka maikaʻi.
Aia i waena o nā mea i ʻike nui ʻia nā moa i hoʻomoʻa ʻia me ka arugula a me ka mea ʻala pepa; o ka ʻakaʻaka wale a i ʻole nā ʻoliva wale nō.
ʻAi ʻia kēia ipu i kēlā me kēia lā ma ke ʻano he aperitif a inā hele pū me nā mea kanu, nā ʻiʻo a i ʻole nā sausages, ma ke ʻano he papa nui.
38. ʻO ka calzone
He aʻa ʻo Calzone ma Napela, kahi meaʻai e like me ka focaccia a me ka pizza.
Hoʻopili ka palaoa iā ia iho, pani ʻia e like me kahi patty a hoʻopiha ʻia me ka tī, nā mea kanu, nā ʻano ʻiʻo, nā ipu, nā mea hoʻoweliweli, ricotta, mozzarella a i ʻole ka ʻōmato.
Hoʻomoʻa ʻia i ka umu a i palai ʻia e like me ka ʻai nui, kahi e hilinaʻi nei i ka hoʻopiha ʻana he meaʻai piha loa.
ʻOi aku ka liʻiliʻi o ka calzone ma mua o ka pizza maʻamau, akā ʻoi aku ka nui ma mua o ka empanda maʻamau.
39. Eggplant Parmigiana
ʻO kekahi antipasto maʻamau o ka meaʻai Italia ka aubergines parmigiana a i ʻole e ʻōlelo ʻia ma ka ʻōlelo Italia, "parmigiana di melanzane”. Hele mai ia mai ka hema o ka ʻāina, mai ka moku ʻo Campania.
ʻOkiʻoki ʻia ka eggplant i nā ʻāpana ʻaʻole lahilahi (hapalua kenimika ka mānoanoa). Ke holoi a maloʻo loa, waiho lākou e hoʻomaha no kekahi mau minuke i ka wai paʻakai e komo i ka ʻono. Ma hope, hele lākou i loko o ka hua manu kuʻi ʻia a me ka palaoa palaoa i ka berena, palai ʻia a waiho ʻia i loko o kahi pola a kumuwaiwai paha. Se hacen una suerte de pastel poniéndolas en capas como si fuera una lasaña.
Se vierte la salsa de tomate y el queso parmesano junto a una hoja de albahaca entre cada capa. Para sellar la última, se vierte el queso parmesano, un poco de tomate frito y huevo batido para que quede crujiente y compacto. Se lleva al horno.
Si no se tiene un horno se pueden preparar en una sartén tapando bien la elaboración.
Como variante de la receta se suele agregar carne picada o molida guisada entre capas. Es una comida que se suele usar para celebraciones.
40. Bresaola
La bresaola es una deliciosa comida en forma de antipasto proveniente de la región Lombardía, con inicios de muy vieja data cuando se requirió conservar la carne por largo tiempo luego de ser macerada.
Su ingrediente principal es la carne de ternera, lo que la distingue del común de los antipastos que se elaboran con carne de cerdo.
La carne se adereza con sal para ser curada por dos o tres meses y así lograr que quede como un embutido para que alcance una textura agradable y de sabor suave, aunque algo amargo.
El estilo más típico para probarlo es con pan de piadina con rúcula, el parmiggiano y aceite de oliva o solo con aceite de oliva y zumo de limón, pimienta y sal. También con pimentón y alcaparras, entre muchas otras.
Se sirve cortada en lonchas o lonjas muy finas que al momento de comer se acompañan con ensaladas, rúcula, queso parmesano, como parte de una pizza, con alguna pasta o enrollado y rellenos con cremas y vegetales.
¿Cuál es la comida típica de Roma, Italia?
La comida típica de Roma es sabrosa, nutritiva y colorida, aunque no es la más apropiada para los vegetarianos y mucho menos para quienes sufren del colesterol.
Entre las entradas más comunes están:
- El suppli a la romana (croquetas rellenas de arroz cocido, carne, tomate y queso mozzarella).
- La pasta a la carbonara y los bucatini a la amatriciana, que son los espaguetis gordos con agujeros internos.
- Los ñoquis a la romana hechos con harina de sémola.
- La trippa a la romana, que son callos de ternera en salsa, queso y verduras.
¿Qué es lo que comen los italianos?
La base de la gastronomía típica italiana son las harinas transformadas en pastas, pizzas y panes, al igual que las carnes, principalmente la de vacuno en sus diversas presentaciones.
Todo cambia de acuerdo a cada región y sus costumbres, pero siempre entorno a estos ingredientes cuando se remiten a la tradición.
Algo que no se puede dejar de incluir son los risottos y el emblemático gelato. Cualquiera de ellos es sello de los sabores del Mediterráneo.
¿Cuál es el desayuno italiano?
En Italia se desayuna tradicionalmente un croissant o algún semejante acompañado con un café (expreso o capuchino) pequeñito, fuerte y bien caliente. No acostumbran a comer salado.
Un clásico sería capuchino con un croissant de crema de requesón o de pistacho. Algunos desayunan un bocadillo grande con salami, jamón o algún otro embutido y agua.
Ejemplo de menú de comida italiana
El menú de comida italiana suele estar integrado por cuatro platos: el antipasto o la entrada, un primer plato que está entre arroz o pasta, un segundo plato que son carnes y un acompañante como ensaladas, verduras o polenta y el postre, que pueden ser embutidos, quesos o frutos. Para cerrar, alguna bebida digestiva como un licor de hierbas o una grappa.
Bebidas típicas de Italia
Entre las bebidas típicas italianas están el limoncello (de la maceración de la cáscara de limón en alcohol y un jarabe con agua y azúcar), la grappa (proviene de la destilación de los orujos de la uva), el fernet (a base de hierbas como la manzanilla, el cardamomo y otras), la sambuca (deriva del destilado al vapor de las semillas de anís) entre otros. Todos son licores.
Entradas de comida italiana
Entre las entradas más típicas están los antipastos, también platos como el calzone de salchicha italiana, bolitas de queso mozzarella crujientes, la sopa italiana de salchicha y calabacín, el aperitivo de pizzeta de zapallo, pimientos italianos rellenos de salchicha, los canapés y hot dog italianos. También el particular revuelto de champiñones, salchichas y pimiento italiano.
Recetas de comida italiana plato fuerte
Entre las comidas más típicas de platos fuertes se encuentran los risotos, entre ellos a la milanesa, de hongos y el risoto a la salsiccia.
Entre las pastas, la lasaña, los macarrones y los espaguetis, con sus diversas variedades de salsas. En cuanto a carnes, el ossobuco, el bistec a la Fiorentina y la piccata.
Historia de la cocina italiana
Las raíces de la cocina italiana provienen de Roma.
En la dinámica de conquista por Grecia, Sicilia, países africanos y árabes, se vivieron intercambios que dejaron gustos por la gastronomía que más tarde serían adquiridos o imitados.
Igualmente, tras el encuentro de América se reciben muchos rubros con nuevos colores, olores y sabores, que ampliaron y sofisticaron aún más su cocina. Una huella importante también la han dejado los países asiáticos.
Características de la cocina italiana
Entre las características más resaltantes de la cocina italiana están su empeño por el uso de alimentos y materias primas de primera calidad y frescos.
El uso de alimentos de la dieta mediterránea y los menús en cuatro tiempos, lo que es lo mismo que comer cuatro cosas en una sola comida: entrada, primer plato, segundo plato y postre. Y el uso resaltado de verduras y frutas en sus recetas.
Postres italianos
El primer lugar en los postres italianos lo tiene el tiramisú, que se convirtió en un símbolo de su repostería pese a surgir recientemente (en los años setenta). Su combinación de texturas y sabores lo hacen único.
Otro postre es el panna cotta o nata cocida. Es a base de lácteos con azúcar y gelatinoso para acompañarlo con chocolate, frutos rojos o caramelos.
Si tuvieras que elegir entre estas 40 comidas típicas en Italia, ¿con cuál te quedarías?
