Italy is a country rich in history, historical monuments and expertise in automotive mechanics. But you should also know that the country is full of many culinary specialties and certain dishes are very emblematic of its cuisine.
Easy, cheap and filling, pizza has long been a common snack or meal, especially in Naples where tomato sauce was first added. When Italian Queen Margherita came to the bustling city for a visit to her kingdom in 1889, she asked to try this dish which she saw eaten by many of her subjects. A local entrepreneur served him the now legendary combination of tomato sauce, mozzarella and basil: Margherita pizza. Whether by chance or by design, the Margherita also displays the colors of the Italian flag.
Today, there are basically two types of pizza to choose from in Italy: the Neapolitan pizza or the Roman pizza. In any pizzeria, the Neapolitan-style pizza has a thick, chewy crust. It tends to be a bit smaller in diameter because the dough was not spread well although it has a more filling filling. Romaine pizza, on the other hand, has a thin crust with the essential crunch to hold a portion without the topping falling off. It is larger in diameter and lighter because it contains less gluten.
The Bottarga or Poutargue
In Italian, Bottarga means “salted and dried fish eggs”. However, don't be put off by this description of this Italian delicacy, as bottarga is also called "Sicilian caviar". In August and September, southern Italians take gray mullet eggs, salt them, squeeze them, and then let them air dry for six months. The result is a solid piece of eggs the color of amber and blood orange which, when sliced and eaten or grated over pasta, bloom in a savory, smoky and brackish bouquet.
Lasagna is a wide, flat dough, usually baked in layers in the oven. Like most Italian dishes, its origins are hotly contested, but it can at least be said that its stronghold is in the region of Emilia Romagna, where it has gone from being a poor man's food to a popular, garnished meal. sauce and minced meat.
Traditionally, lasagna was not made with tomatoes, but only beef stew, bechamel sauce and cheese, usually mozzarella or Parmigiano Reggiano or a combination of both. Even today, a small amount of tomato sauce is used in the traditional stew, unlike most Italian-American lasagna recipes that soak squarely in tomato sauce.
While people tend to associate pasta with all of Italy, the truth is that until fairly recently the staple starch consumed in the northern parts of La Botte was the Polenta. This corn porridge was originally made from all sources of starch, including buckwheat. However, the introduction of corn to Europe in the 16th century saw it become the dominant ingredient in polenta. Today, polenta is the perfect accompaniment to a wide range of meats.