Restaurants

In Italy it can really eat up very well, not only for the variety of their plates but also for the excellent way of cooking them. Although one has the mistaken idea that, also, of pizza and he/she pastures it is not much more, the certain thing is that the Italian gastronomy offers a great wealth of flavors and aromas.

The Roman Empire was famous for its orgies in those that succulent dishes were served brought directly of other countries: oysters of the Galician costs, the better patés coming from birds Arab French or delicious confectionery, everything watered it with the best wines.

This tradition of the good one to eat up lost, partly, during the Half Age, but with the Rebirth he/she recovered, not only developing the quality of the products but also the preparation of the same ones. In fact, the "cooking to the one jags", it is characteristic of Italy and they use it it doesn't only stop the pasta but for the rice or the vegetables, getting that they are not neither past neither whole, but in the appropriate point. The trick consists on waiting to that the water with the oil and a laurel leaf cooks, in that moment to pour the pasta or the rice and once it has cooked to maintain this cooking during seven exact minutes to alive fire again. Once past the seven minutes to drain that cooked and to go immediately by cold water. This way the exact point will have been reached and the food will be "the one it jags."

Schedules to eat

It is convenient to keep in mind that in Italy the schedules of food they differ to the schedules of Spain. The breakfast is accustomed to being of continental type, that is to say, coffee, butter, juice of fruits and bollería and it is served between the 7:00 and the 9:00 hours. The lunch gets used to take between the 12:30 and the 14:00 hours, while the dinner, is served between the 20:00 and the 22:00 hours. Outside of these schedules, mainly in the traditional restaurants and of prestige, it is difficult that to one they serve him/her. However, you can always appeal to the establishments of quick food.

Each area of Italy possesses several specialties worthy of being kept in mind when degustar the pleasure of a good table. We offer an express traveled by the dishes that can be to the long and wide of this peninsula in boot form.

Gastronomy of the North of Italy

In the north of Italy, next to plates of Austrian influence, as the sour soup or the "chucrut", they are the best "gnocchi" of spinaches and potatoes, plum meatballs and the plate shatters of the area, the polenta, a mass of flour of corn that usually allows to dry off to fry it or to roast it as accompaniment of the meats and fish.

The pasta is excellent in Lombardy and Liguria and to part that they are all the well-known modalities, the sauces are delicious. It is necessary to highlight inside these the Genoese" "pesto with the basil like main condiment or the "Bolognese" one with the help of meat and tomato. The rice is conquering in front of the pasta in Venice. The "risottos" is, simply, delicious and they get ready in an extraordinary way.

As curiosity it proves the "pasta and fagioli", a plate in the one that the pasta mixes with Jews, flour, turnips and vinegar. It is convenient not to forget that you is that is to say in the earth that invented the "carpaccio", the raw meat of lamb and of kid with a secret dressing of delicious flavor. One can also enjoy excellent stews like that of "chest of veal of Genoa" with a sauce of mushrooms and nuts, exquisite, or the meat of cold veal with mushrooms and truffles. The fish and shellfish are good in the area of Liguria and they usually accompany of vegetables like in the meager" "cappon, vegetables and shellfish, or in the "cake it marinated" that is not another thing that fished and vegetables.They cannot be left forgotten the celebrated cold cuts like "Zampone", foot of padded pig of ideal meat for the lentils and the Jews, the salami, the mortadella, the ham of Parma or the cured meat. They highlight the cheeses of cow milk "Parmigiano reggiano" or "Granna padano", as well as the balsamic vinegar of Modena, the most expensive in the world for their incomparable quality.

Gastronomy of the Center

In the center of Italy the meat and the vegetables are the stars of the kitchen. Soups of consistent vegetables, as the "sopa de legumbres" and the "cipollata" whose base is the onion, are delicious. Without forgetting, also, of the artichokes, the asparaguses, the mushrooms, the green beans, the spinaches or the truffles that get ready simply and they eat up alone or I eat accompaniment to the pig meat, of lamb or of roasted cow or to the grill. Neither one can stop to prove the brochettes there prepared porchetta" with pig meat that is roasted previously and later you trocea and it is stuffed with aromatic grasses. The fish is not a basic plate but it is worthwhile to highlight the sepia in Lazio and the carp to the grill of Umbria. The olive oil is used like dressing next to the aromatic grasses and it is cooked with animal fat. In the mountainous areas they are used with abundance the spicy ones to counteract the cold. Although he/she is the pasta, the same as in the rest of the country, in spite of not being in this area where he/she has a bigger importance, here this is usually decorated with some spicy. Without allowing to overlook, the pasta "all'amatriciana" that can be a true bomb for stomaches not very accustomed to the spicy flavors. The cheeses with the sheep milk, are a good accompaniment. "Pecorino" is the typical of the area, besides being able to find it with a spicy slight flavor in its presentation Roman" "Pecorino.

Gastronomy of the South

The South of Italy is characterized by a simple kitchen that has its main base in the olive oil. Of first it can take a great variety of vegetables: tomatoes, marrows, cauliflower, eggplants or peppers decorated with aromatic plants, without forgetting the eternal onions Lampasciuoli, the mushrooms or the wild asparaguses. The pasta could not lack and the elect for the southerners, besides the pizza, they are the macaroni and the spaghettis. It is a delight to prove them decorated with the special sauce elaborated with pig meat, salami, egg, curd and mozzarella. Neither one can leave of degustar the prepared pasta with whole wheat flour and semolina of corn that he/she usually accompanies with a sauce of vegetables, an entire marvel for the palate. As for fish the variety to choose is very wide: sardines, octopus, golden, mullets or soles, without forgetting the very fresh or prepared shellfish in the soup "Zuppa Tarentina", typical of the region and with a very pleasant flavor. Any meat type is of very good quality.

The cheeses like "Buvino" cannot forget made with cow milk I stuff of mozzarella, while "Burrino" substitutes the mozzarella for butter. They are soft, but if one prefers the cured cheese "Provolone" it proves. And like dessert anything better than the fried padded pastas of cream or the fried tartlets with honey and frosted fruits.

The Kitchen of the Islands

The islands have their own kitchen very influenced by the towns that have dominated them in the time. Sardinia has certain Catalan pleasure in plates like compound "Favata" for beans, bacon, sausages and sausage or very similar "Leprudida" to the rotten Spanish pot. However it highlights for their espectacularidad the I "Toast of Ciabettino", padded veal with a piglet that in turn contains a hare in whose interior will discover diverse meats of birds, although it can seem incredible.

Sicily is fully mediterranean. Excellent pastas and fish, often combined, they are the base of their kitchen and both of excellent quality since are the earth of the best cereals. To prove the macaroni with fish ragout or with vegetables or simply in their broth, it can be an unforgettable experience. Also "Arancini gave riso", balls of rice with peas, chicken giblets, fresh cheese and hard-boiled egg that are muffled and they are fried, they are exquisite. One cannot stop to enjoy with riquísimo blended cake with fruits, bitter chocolate and curd that it is known as "Cassata" and that it comes from the Arab confectionery.

The cheeses in both islands are accustomed to sheep being and if the strong cheeses are preferred the best thing it is to prove "Piacentino", very cured and mellow with pepper in grain.

Wines

So that the food is a complete pleasure, that adapted is to water them with the Italian excellent wines, which have 194 origin denominations that give faith of its great quality. Next to Marsala, Brunello gave Montalcino, Spumante d'Asti, Barolo, Barbera, Chianti or Valpolicella exist other less well-known ones but of very good character. Without any repair type the advisable thing is to prove anyone of these rich broths. The Italian liquors are the ideal colophon for a delicious meal, that yes always after an aromatic and delicious coffee.