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Thursday, June 23, 2011

Italian Foods to try, if you plan a trip to Italy

If you ask us, is the best part of the trip to Italy sampling all the different Italian foods. Each region of Italy has its own cuisine and local specialties, which you can enjoy anywhere - from street dealers to Michelin-starred restaurants.

The next time you travel to Italy, here are some sample meals you should:

Roman specialties.

Rome is best for rustic kitchen, the rich, meaty known and comforting on a cold winter night. Braised beef andSuckling pig - porchetta - are very popular. But there are also many fresh products so vegetarians can eat well in Rome. Artichoke, known in Italy as artichokes, are all available in the spring. They are prepared many different ways, and they are absolutely delicious.

Zucchini flowers are zucca, in late summer and early autumn plentiful, when combined with cheese and fried anchovies and are filled. You can either by ordering the Fritto Misto fried or sampleAppetizer.

Rice croquettes, which are also fried, are another good choice for vegetarians. Often there is a small square of cheese in the middle, which melts during cooking. Gnocchi made from potatoes or grits are often without meat.

Two of the most famous Italian pasta dishes come from Rome - Bucatini all'Amatriciana and spaghetti alla carbonara. The first is with tomatoes, onions and bacon, the other with eggs, bacon and Parmesan cheese.

Veal Saltimboccawith sage, ham and cheese, breaded then lightly baked and fried. Adventurous eaters can sample innards of traditional Roman restaurants. Whatever you order, save room for the Roman version of cheesecake, torta di ricotta.

Neapolitan specialties.

When most Americans think of Italian food, it is in the southern Italian cuisine comes to mind. The cuisine of the region of Naples developed features plenty of tomatoes, cheese, garlic, fresh herbs andOnions. The city of Naples, serves the best pizza in the world. In fact, Neapolitan pizza from the Italian government is regulated, as Parma ham or Chianti. If you are traveling in Campania, as the region is known, often eat pizza.

Seafood is a good choice. In most cases, it is fresh and simply prepared from the Mediterranean - grilled or fried, fast, and finished with olive oil, lemon juice and fresh herbs. Shells, including squid, shrimp and clams are oftenserved in pasta dishes. And sword fish is wonderful here.

Meat is less popular than in Rome, and cheese is an important ingredient in many dishes. It is to fill the pasta dishes like lasagne, cannelloni or ravioli, and eggplant parmesan up dishes like - parmigiana di Melanzane. Water buffalo milk mozzarella is very popular.

Sfogliatelle is a wonderful dessert, ricotta cheese, almond paste and puff pastry joins. What's not to like? The area around Sorrentofamous for its lemons, and one of the best known products is Limoncello. Served ice cold, it can be enjoyed before or after meals.

Sicilian specialties.

An island off the west coast of Italy, Sicily has a tremendous history. Over the centuries, it has been ruled by many civilizations. And everyone had an influence on Sicilian cuisine, the bold, pungent flavor offers. Subtle, is not it. Fresh seafood such as swordfish, tuna and sardines, is on the menu every day. And itvegetables are in abundance. One of the most famous Sicilian caponata courts, a spicy blend of tomatoes, olives, onions and peppers. It is delicious served with fish. Another local favorite is Panelle, which is made from roasted chickpeas or ceci.

Sicilian desserts are some of the best in Italy. Cannoli, light pastry filled with sweetened ricotta and pipes almond biscuits are sold in bakeries around the island. And the Sicilian Cassata - a cheese cake with ricotta cheese and candiedFruits and nuts - should not be missed.

Specialties from Tuscany.

Florentine cuisine in Italy is the simplest. The country best beef comes from here. And no visit to Florence is complete without trying Bistecca alla Fiorentina - a thick, local steak with olive oil, garlic and herbs, and then charcoal grilled marinated. Beans, called fagioli, often accompany grilled meats and vegetables. And no Tuscan meal without a glass of local red completeWine, like Chianti or Montepulciano.

Game such as wild boar, rabbit and duck are delicious braised in the wine. Meats, including Parma ham are top notch. Salt Cod, Baccala, or is combined in a clay pot with tomatoes and garlic and baked until tender. Bread salad, panzanella and tomato soup, pappa al pomodoro, are very popular at lunchtime. Bologna, in the northern part of Tuscany, is known for its hearty meat sauce known. For dessert, lemon tart or the dense spice cake known as a tryPanforte.

Sunday, June 5, 2011

RECIPE: Gluten-Free Vegetarian Pasta

My first tutorial on how to make gluten free vegetarian pasta. I put different ingredients in every time I make it based on what's lying around in the fridge and growing in my garden. The key is to add some tasty spices if possible, and to include several different types of veggies so you're loading up the nutrients! Trader Joe's: www.traderjoes.com Misto Olive Oil Sprayer: www.bedbathandbeyond.com Follow me on Twitter! twitter.com