Italian cuisine is the traditional cuisine of Italy,
widespread and popular all over the world, thanks
to dishes such as pizza and spaghetti. It is very
diverse and regional, each region has its own
traditional dishes. Italian cuisine is based on
centuries-old historical traditions with cultural
influences of the Romans, Greeks, Lombards, Arabs,
and other peoples who have ever inhabited Italy or
influenced the formation of its culture.
Italian cuisine is characterized, in particular, by the
abundance of fresh products from the Mediterranean
region, which distinguishes the original Italian cuisine from
attempts to imitate it all over the world.
Typical products include:
vegetables (tomatoes, eggplant, zucchini, lettuce, peppers,
artichokes) wheat flour (dough products, pasta) cheese
mascarpone, ricotta) olives and olive oil seasonings (basil,
capers, garlic, rosemary, pepperoni, pepper, oregano) Fish
and seafood rice beef bird legumes (beans, lentils) fruits
(lemons, oranges, peaches) and berries White mushrooms
almond wine, Italian liqueurs, grappa
Pizza "Margherita" classic Italian Ingredients: dough (for several pizzas): 0.5 liters of
pure water 1 kg of wheat flour 15 g of salt 2.5 g of dry yeast 25 ml of olive oil
filling (for 1 pizza): 120 g of mozzarella 100 g tomato sauce fresh basil Prepare
the dough. Dissolve the yeast in a quarter cup of warm water, add to the flour, sifted
into a large bowl. Pour in the remaining water at room temperature, mix with flour.
Pour salt, add olive oil. Knead the dough with your hands until smooth and elastic (it
will take 15-20 minutes). Cover the dish with a clean cloth, put in a warm place for 2
hours to rise. You can tighten the bowl with cling film and send it to the refrigerator there the dough will calmly stand for a couple of days without losing its properties
and quality. Knead the risen dough, separate 200 grams - for one product. Form a
ball and roll it into a round cake with a diameter of 25-30 cm on a table sprinkled
with flour. Transfer the base to a greased baking sheet, press again with olive oilgreased hands. Spread a layer of tomato sauce on the tortilla, leaving a 2 cm wide
edge free. Cut the mozzarella - the best cheese for Margherita pizza - into circles
and spread over the surface. Bake pizza for 10-15 minutes at 220 degrees. Garnish
the finished dish with fresh basil leaves.
it got its name from its place of origin, from the gastronomic city of Bologna, in the
Emilia-Romagna region: it was there that the pasta was first prepared in this way. In
1891, the first recipe for a meat sauce called "bolognese" was published, also called
Ingredients: 4 servings Olive oil 2 tablespoons Garlic 2 cloves Onion 1 head
Carrot 1 piece celery stalk 1 piece Dry red wine 375 ml Ground beef 500 g beef
broth 500 ml Sugar 1 teaspoon canned tomatoes 850 g chopped parsley 3
tablespoons Spaghetti 500 g Grated parmesan cheese taste Cooking instructions 1
hour 50 minutes
1. Heat olive oil in a large skillet and add minced garlic, onion, carrot and celery.
Simmer over low heat for 5 minutes until the vegetables are soft.
2. Increase heat and add meat. Stir with a wooden spatula, breaking up the
lumps. Add broth, wine, tomatoes, sugar and parsley. Bring to a boil, reduce
heat and simmer for 1.5 hours, stirring occasionally. Salt and add spices.
3. Before serving, boil spaghetti, drain and serve with sauce and parmesan.
In Emilia-Romagna, green lasagna is also often
used. While Neapolitan lasagna, a typical
carnival dish in Campania, is prepared with
Neapolitan stew, meatballs, cow ricotta,
provolone and pecorino cheeses. The pasta
sheets used in the south are usually dried and
sometimes made without eggs.
Baked lasagna recipes vary from region
to region. In Emilia Romagna and much
of northern Italy, it is made with both
fresh and dried egg paste. Inside are:
classic Bolognese sauce, Parmesan
cheese and bechamel sauce.
600 g Bolognese
sauce 600 g
Wheat flour 2.5
oil 2 tablespoons
lasagna sheets 10
cheese 500 g
Put butter and 2 tablespoons of vegetable oil in a saucepan, melt.
Gradually add flour and stir until no lumps remain.
When all the flour is mixed in, pour in all the milk. Reduce the heat and
simmer until the desired consistency: not liquid, but not too thick. The
consistency of low-fat sour cream.
Heat the olive oil in a frying pan. Add minced meat (preferably pork +
Fry minced meat until half cooked. Pour the bolognese sauce into it, salt
and pepper to taste.
Preheat the oven to 180 degrees. Grease the form with butter. Pour a little
bechamel sauce on the bottom, just a little bit, just to cover the bottom.
Lay out the layers (not boiled). Put the resulting minced meat on the layers
(we don’t regret it!), On the minced meat - grated cheese. Cheese with
The sauce should be laid out as much as necessary, in your opinion, so that
the lasagna turns out juicy. Arrange dry lasagne sheets on top of the sauce.
Spread the last layer of sheets with bechamel sauce and generously cover
with cheese on top. Let stand for 7-10 minutes. Put in the oven. Bake 30
minutes. Be sure to try to coat the edges of dry sheets well: otherwise it will
turn out dry.