Must-haves to try in italy. Italian national cuisine - its features and traditions

Those who had a chance to taste the dishes of the national Italian cuisine in her homeland: in Rome, Naples, Bologna and other cities - they will confirm: this is a completely special story.

The characteristic features of Italian cuisine are due to the local climate and those products that are widespread in a particular region. Each region of Italy boasts special recipes. This makes getting to know Italian food doubly exciting. Meet 10 national dishes of Italy that a tourist should definitely try.

Minestrone

Contrary to popular belief, Italian cuisine is far from limited to food such as pizza or spaghetti. Soups are very popular in Italy: burrida (with seafood), ginestrata (with egg yolks and white wine), minestra di nochi (with walnuts and nut puree) and others. But first of all it is worth trying minestrone - a traditional vegetable soup, which has become the embodiment of the peculiarities of the national Italian cuisine.

Originally in Italy, minestrone was prepared from leftover second courses or cheap vegetables. And although today there is no trace of such an approach to food in the national cuisine, as in many others Italian recipes, it assumes the ability to "mix everything that is" so that it turns out divinely tasty.

The main components of minestrone are - meat broth and fresh vegetables, of which, depending on the season, there can be as many as you like. Therefore, the consistency of the dish varies from liquid to incredibly thick. In some national recipes Italian cuisine minestrone is complemented by rice, pasta, pesto sauce. Before using the soup, grated Parmesan and fresh chopped herbs are added to the plates.

Carpaccio

The list of what you need to try in Italy from food, it is impossible to imagine without carpaccio - thinly sliced ​​meat or fish slices, seasoned with a sauce with the addition of mayonnaise, olive oil, vinegar, lemon juice.

Although the recipe for this dish in Italy appeared relatively recently, today it is included in the menu of all restaurants of national cuisine. For its preparation, most often, raw beef tenderloin is taken, previously placed in the freezer. In Italy, you can also try variations of the dish, in which beef is replaced by venison, tuna, salmon, sea bass, octopus or smoked duck.

According to the traditions of Italian cuisine, before serving, the carpaccio is sprinkled with fine cheese shavings and garnished with fresh herbs. It is interesting to try carpaccio with. For example, sommeliers recommend rich red wines to venison, and rosé wine from southern Italy to tuna.

Tortellini

The list of national dishes of Italy continues with tortellini - a type of pasta that, in its own way, appearance is close to such familiar food for us as dumplings.

In Italy, tortellini is made from unleavened unsalted dough and served as independent dish(with fragrant mushroom, creamy sauce or bolognese sauce) or added to broths, soups and salads. The most commonly used filling for tortellini is meat, ham or cheese. The result is a very satisfying and delicious meal.

Don't miss out on the other flavors of this traditional Italian dish. For example, torteletti (they are much smaller in size) and tortelli (these, on the contrary, are larger). To give the original color to the dough, spinach or tomatoes are sometimes added to it: in the first case, the tortellini will be green, and in the second, red.

Gnocchi

Gnocchi is a fairly simple Italian food, which, nevertheless, is considered one of the most worthy examples of the national local cuisine. This dish is a type of dumpling, for which cooks take flour, eggs, semolina or corn grits and potatoes.

Small pieces formed from dough are given an oval shape, and then dipped in boiling salted water and boiled with seasonings. Served as a side dish, but it is better to try gnocchi as a separate dish, with a thick aromatic sauce... Gnocchi with fish and seafood (shrimp, salmon, crab, sea bass, vongole) are especially popular - this is a real masterpiece of taste!

There are also many original variations of this national Italian dish. For example, in other cities of Italy you can try gnocchi with lemon ricotta or gorgonzola, pumpkin gnocchi with bacon and savoy cabbage in cream and even gnocchi with chestnuts - such an Italian traditional cuisine will definitely not leave you indifferent.

Risotto

If you want to try the best Italian dishes, do not ignore risotto - food that has become one of the culinary symbols countries. The basis for its preparation is special varieties of round grain rice, which is first fried and then stewed. When the dish is almost ready, seafood is added to it, chopped meat, vegetables or mushrooms - depending on what the chef wants to end up with.

Many restaurants and cafes in Italy offer menus with various, sometimes very unexpected, types of risotto: with eggplant, shrimp, bacon and apple, berries and onions, white truffles, cheese and green asparagus, and even with cuttlefish ink. In a word, this is the national dish that you should definitely try while traveling in Italy.

Pizza

You cannot imagine traditional Italian dishes without pizza. This food is simply adored here, and therefore literally at every step you can see the sign of this or that pizzeria. There are Italian eateries, in which the menu consists entirely of different types pizza. And in some establishments you can even see with your own eyes the process of its preparation in the kitchen.

According to tradition, the pizza dough is left to “ripen” for almost a day (about 18 hours). Only the freshest ingredients are selected for the filling. Pizza is cooked in a wood-burning oven, due to which the taste and aroma of all the ingredients are preserved, and the dish itself turns out to be divine - you can try and see for yourself!

Lasagne

Lasagna is one of the most popular and famous Italian dishes that all tourists are eager to try. It is a multi-layered casserole in which dough sheets alternate with stuffing of minced meat, mushrooms or vegetables and generously flavored with aromatic thick sauce... An essential ingredient in the dish is ricotta, parmesan, gorgonzola or mozzarella.

Lasagna is something that is worth trying in Italy: in no other kitchen in the world is it prepared so ingeniously and fantastically delicious. In addition to the classic version with meat, in many establishments you can order vegetarian lasagne - it tastes as good as the meat “analogue”.

Trippa

Those who want to taste the best and most popular dishes of Italian cuisine will have to take the risk and order food with a very specific name. Which one? Of course, trippu!

Trippa is prepared from tripe, beef tripe - in other words, from the front of the cow's stomach, which is pre-soaked, washed and cut into pieces. Then it is boiled, fried and stewed with wine, vegetable or meat sauce, season with salt and pepper. Served with grated cheese, sometimes adding mint.

Originally in Italy, this food was a meal of the poor. This state of affairs continued almost until the middle of the 20th century. Today, trippa is considered a delicacy and is on the menu of many restaurants serving national Italian cuisine.

They say that trippa belongs to those traditional Italian dishes that are not very suitable for the "unusual" stomach of a tourist. However, due to the long heat treatment the food turns out to be quite tender, light and unusually tasty.

Gelato

Gelato is a national Italian delicacy made from milk, cream and sugar. Nuts are added to it, fresh fruits and berries, fruit sauce, coffee, cocoa and chocolate, candied fruits, honey, caramel, liqueur. All over the world, such food is considered a type of ice cream, but differs from it in a lower content of milk fats and production technology.

For real gelato, only natural ingredients are taken. The dessert may contain emulsifiers and stabilizers, but in a minimal amount. In general, gelato is prepared in special pastry shops - gelateria, where each dessert is created by the master by hand and served immediately after preparation.

The best gelaterias in Italy offer to taste their exclusive versions of this national delicacy. For example, San Crispino in Rome uses Rhum Clement whiskey and chocolate, Clement rum and cocoa for its desserts. And this example is just one of the many subtleties that make gelato the pinnacle of the national Italian art of creating delicious desserts.

Tiramisù

Tiramisu hardly needs an introduction. This traditional Italian dessert requires very few ingredients: savoyardi cookies, mascarpone cheese, freshly brewed coffee, chicken eggs and sugar, as well as cocoa or chocolate chips for sprinkling.

Over the long years of the existence of the recipe, various variations of it have appeared in the treasury of the national Italian cuisine. You can try tiramisu with strawberries and other berries, liqueur or brandy. The gentlest remains unchanged refined taste this dessert that will captivate you once and for all.

What else to eat in Italy

Italy will take you on a true gastronomic adventure. Gastronomy in this country is even more than art - it is a way of life, a national outlook.

How to have time to try everything? Below you will find a little hint of what else you can eat in Italy:

• Prosciutto (Parma ham);
• Artichokes (boiled, fried, grilled);
• Panini (closed hot sandwich with filling);
• Ravioli (dumplings with various fillings);
• Pasta (with meat, seafood, vegetables);
• Caprese (salad of fresh tomatoes and mozzarella);
• Panna cotta (cream, sugar and vanilla dessert);
• Frittata (baked omelet with vegetables and cheese).

Italian cafe

While in Italy, you simply must taste the traditional Italian cuisine. But what is she like? How not to go wrong and stumble upon a typical European eatery? Don't worry, don't worry about it. Any cafe in Italy has a touch of tradition that is not so easy to eradicate.

Regarding prices. In small cafes, they are not high (about 9-11 euros) and mainly differ only in their prestigious location (for example, in Rome, this price rises to 17-20 euros). A trip to an Italian restaurant for two will cost you 45-60 euros. In addition to small cafe-eateries in Italy, you can find everywhere pizzerias, McDonald's. The prices here are more democratic: combined lunch: 6-7 euros, big Big Mac: 4 euros.

The peculiarity of Italy is its difference in cuisine relative to the regions. In the north of the country, potato and rice dishes prevail. And now the central part is full of pasta and meat dishes. Southern Italy tastes like vegetables, pasta, seafood and pizza. It is pizza, being business card Italy, along with pasta, is sold everywhere by weight or by the piece.

After visiting Italy, be sure to try their wine known all over the world under the names: Barolo, Chianti, Brunello. The peculiarity of Italy is the opportunity to taste wine in elite restaurants and at the same time keep your budget. Because prices in restaurants for wine do not differ much from those in shops. There are also many wine bars in the country where you can taste wines from different eras. Driving through small villages you can taste Italian homemade wine. It can also be prepared in restaurants.

Interesting in flavoring content Limoncello drink. It contains alcohol, sugar and lemon juice. It tastes like lemonade. Grappa is a rather traditional drink made from grape skins that remain after the juice is squeezed out. These drinks should be tasted after meals. Note that you can drink alcohol in Italy from the age of 16. The tap water is clean, but the locals are used to bottled water.
It is customary to leave a tip after dinner or lunch in a restaurant. However, quite often, they are already included in the bill, and it is not worth paying extra. In addition to serving in restaurants, it is customary to give tips (1-2 euros) to maids, doormen, porters.

Choosing pasta, it should be noted that these are pasta from hard varieties wheat. Pasta can vary both in appearance and in flavor. The most common are spaghetti, caneloni. The second type resembles large, hollow pasta, which are combined with minced meat, mushroom and baked in the oven. Pasta is served with various sauces, cheeses, which can vary, both in terms of territory and price.

Another popular local dish is lasagna (6 layers of dough stuffed with meat, cheese, mushrooms, vegetables are poured over with sauce and baked). There is also apple lasagna, which is somewhat vaguely reminiscent of Apple pie.

All dishes in Italy are complemented by various, aromatic spices, herbs that give delicious, unique notes. Vegetables are also used quite often: tomatoes, zucchini, beans, onions and eggplants. They are prepared both as a side dish and as an independent dish.

Bruschetta

Italian desserts are also delicious. The unique tastes of ice cream, almond cakes with fruits will be remembered for a long time. The taste of Italian coffee is also worth noting.

The Italian's daily diet begins with a small breakfast. Basically - a cup of coffee with milk and a sandwich with butter, sausage, cheese. For lunch, they prefer a light snack (this is sausage slices, spicy vegetables, or pickled fish). Then the first course is eaten: soup or broth, pasta or rice. Sometimes there are dishes made from dumplings, dumplings, dumplings. An obligatory component is grated sheep cheese and sauce. After the first course, the second course is put on the table - meat with a side dish, sometimes fish, seafood. After the main course, a vegetable snack is eaten. For dessert, cheese, coffee and sweets are served. Wine is also drunk, mostly in canteens. Dinner is the same, however, slightly smaller portions.

I order pizza Margarita. A few minutes later, the waiter brings in a steaming tomato-basil perfection of the Italian flag. I cut a piece with a crispy crust and stretching strings of cheese, take the first bite and ... Madonna mamma mia! Questa pizza è una BOMBA. Che buona! Incredibile. Then everything is like a fog, I woke up already over an empty plate.

Since childhood, I have developed a Disney-inspired image that the most traditional Italian dish is spaghetti with meatballs. Remember this wonderful scene from The Lady and the Tramp? When I got to Italy, I learned that this is a 100% Disney invention that has nothing to do with Italian cuisine. Thank you Hollywood.

In fact, Italian cuisine is not just food. This is a century-old history of cheese making and winemaking, spicy salami and a variety of olives, crispy panini with prosciutto and herbs, the freshest vegetables, aromatic pastries and desserts melting in your mouth. Eating in Italian is a ritual with a specific sequence of food and drinks.

I am amazed by the regionalism developed in the country: each region of Italy has its own a traditional dish... Some dishes remain typically regional, while others are spread throughout the country and the world. So Italian food is not Italian food. This is Lombardy, Ligurian, Neapolitan, Roman, Sicilian cuisine and everything else, from Milan to.

Italians are proud of their cuisine and guard it very reverently. For the most part, the inhabitants of this country believe that their cuisine is the best in the world. By starting to criticize a dish, you run the risk of ruining the relationship or, at least, upsetting the Italian. But, frankly, there will be few or no reasons for criticism. Italian cuisine is excellent in every way. Of course, taste preferences are always a matter of individuality, but I think that at least a few dishes from this article have a chance to inspire your admiration or even become loved.

What is Italian food?

Breakfast

The principle of "eat breakfast yourself, share lunch with a friend, and give dinner to the enemy" is completely contrary to Italian gastronomic culture. Italian Breakfast - Typical continental breakfast. This is the lightest meal of the day, consisting of a cup of coffee, a glass orange juice and baking. Italian croissants - with chocolate, honey, fruit jams or simple ones - are a delicate crunchy miracle. I highly recommend trying cornetto alla crema - a croissant with cream. In the absence of fresh baked goods, such as having breakfast at home, Italians replace them with all kinds of biscotti - biscuits that can be bought at the supermarket.

Breakfast is not accepted on the run. Even in a terrible rush, Italians find a few minutes to enjoy their morning coffee and pastries at least standing at the bar. By the way, the price differs depending on whether you will occupy a table or not: it is cheaper to have breakfast standing. Of course, cafes and restaurants also offer a hearty English breakfast - scrambled eggs and tomatoes, toast, Bennedict eggs, but this is not authentic. I think: "If you come to - act like the Romans."

Lunch and dinner

Lunch and dinner are the most dense meals, consisting of several changes of dishes. You can skip one or more dishes, but the sequence must not be broken. Italians are convinced that eating in the correct order is healthier.

Antipasto is served first. Antipasto is a light cold or hot snack. For example, a plateau of cheeses or sausages, pieces of vegetables, bread, olives, seafood slices. Snacks are designed to allow a person to satisfy the first hunger and calmly think about what he wants to taste next.

Cheeses

As an antipasto, you should definitely try Italian cheeses.

Most famous - Parmigiano Reggiano... Parmigiano is a hard cheese with a delicate taste and a bright aftertaste that crumbles on the cut. Another awesome hard cheese- Grana Padano. Grana is very similar to Parmesan, both cheeses are made from cow's milk. These are the undoubted favorites of my ranking of Italian cheeses.

Among the cheeses made from sheep's milk, the spicy Pecorino Romano from the Lazio region is extremely good.

Famous italian cheese with blue mold native to the north of the country Gorgonzola. Gorgonzola cheese is spicy, spicy and, I would say, not for everybody.

Tomino cheese baked with honey and berries became a revelation for me in the world of Italian cheese snacks. This is a whole range of the most delicate flavors: crispy crust, warm melted cheese inside, rich creaminess and light hints of honey.

The soft mozzarella is definitely worth the attention of cheese lovers as well. For example, in the famous caprese salad, which is also served as an antipasto. Caprese is simple and elegant: tomatoes, basil, mozzarella, ideally made from buffalo milk (la mozzarella di bufala), drizzled olive oil.

Bread

Other snacks are dried pieces of bread with garlic, butter, tomatoes and basil, that is, bruschette. There are a lot of variations on the theme of bruschetta: bread can be supplemented with seafood, vegetables, mushrooms and anything for every taste.

In general, Italy has amazing bread, which is served with almost any dish. I loved the crispy taralli from Puglia, a bit like bagels.

Meat

The famous raw beef appetizer - carpaccio cannot be ignored. I think that with deep rooting in our gastronomic life of sushi and other delights Japanese food, raw fish and the meat no longer frightens anyone. And if you are still frightened, then do not be afraid. Carpaccio is delicious thin slices of beef, on which arugula and grated Parmesan are laid out. The dish is poured with oil and lemon juice. In general, carpaccio is more of a cooking method, so any thinly sliced raw product... Porcini carpaccio is also incredibly tasty.

Speaking of meats, I can't help but mention prosciutto di Parma (pictured left) and bresaola (pictured right). Prosciutto is a raw-cured Parma ham. Prosciutto can be cotto and crudo, that is, boiled and raw. I advise you to try both types. Bresaola is a salted, dry-cured beef, a popular snack in northern Italy.

Aperitif

With antipasto, you can drink water, wine and everything aperitivo, and serves to increase the appetite. These are, for example, cocktails based on Prosecco (dry sparkling wine), vermouth, Campari or Aperol liqueurs. The famous Aperol Spritz has become the "face" of the aperitif. This is a low alcohol cocktail with lots of ice. In any cafe in Italy, bright glasses with orange Spritz are always visible on the tables.

My favorite Bellini cocktail- Prosecco with peach puree... Rossini is in no way inferior to him - Prosecco with strawberry puree.

The aperitif is a characteristic part of the Italian dolce vita, demonstrating the love of this nation for long friendly meetings with a glass of refreshing drink and light snacks.

First course

Antipasto is followed by primo - the first course. In Italy, this is, first of all, pasta, that is, an obligatory part of the gastronomic program. There are a lot of types of pasta, and there are even more sauces for them. The classic of the genre is the Roman pasta spaghetti alla Carbonara with Italian bacon. By the way, contrary to popular belief, the authentic spaghetti Carbonara does not contain cream.

A bit about other types of pasta: tagliatelle - wide ribbons similar to noodles that come from Bologna. It is tagliatelle, and not spaghetti, as is commonly believed, that traditionally serve as the basis for pasta alla Bolognese.

Cannelloni are rolls of dough that are filled with filling. For me, the most delicious were cannelloni stuffed with an amazing Italian combo: spinach and ricotta ( soft cheese).

If you find ravioli con funghi porcini in the Primo section of the menu, take it without hesitation. These are ravioli (small Italian dumplings) with porcini mushrooms.

In addition to pasta, gnocchi - Italian dumplings are served as a first course. Incredibly delicious gnocchi al pesto - gnocchi with basil sauce. By the way, interestingly, the word gnocchi is used in Italian slang to refer to an attractive person. If you hear Che gnocca! (or gnocco for masculine), don't feel like being called dumplings. You've received a compliment.

Another confirmation that Italian cuisine does not consist entirely of pasta is risotto. Risotto is made from Italian Arborio rice. I definitely advise you to try the beautiful yellow risotto alla milanese - Milanese risotto with saffron. Interestingly, rice in risotto, like pasta, should be al dente, i.e. slightly undercooked and slightly sticky to the teeth.

Second course

The second course or secondo is a hot meat or fishplate... It is worth choosing a second-hand depending on the traditions of the region. Obviously, the coastal regions have amazing fish and seafood. In Sicily, they specialize in preparing hot dishes from swordfish, sardines and other types of fish. Horse meat is very popular in (and the surrounding area), however, I did not dare to try it. In addition, chicory is considered a national vegetable, which seems too bitter to me. In general, the kitchen is not for me. But the Ligurian rabbit, considered traditional in the region (Genoa), is something. Such a Roman dish as lamb with artichokes is very famous.

Note: the portions in Italy are quite large, so not everyone can cope with lunch with a change of all dishes. I like to order one first course and one second course for two. This way you can try as much as possible without having to change all the clothes in your wardrobe 2 sizes wider. In Italy, it is widely practiced to order a dish da dividere, that is, for two.

Coffee

After the meal, Italians drink coffee with dessert. This is real religion.

Espresso is served in Italy during the day - it is customary to end the meal with it. Espresso is a small cup of strong black coffee with a creamy froth on the top. It is mistakenly believed that espresso contains more caffeine than other types of coffee. This is not the case: there is no more caffeine in a cup of espresso than in a regular cup of coffee prepared by another method.

There are varieties of espresso - ristretto and lungo. Less water is used to make ristretto, that is, in fact, it is one sip of rather strong coffee. For lungo, on the contrary, additional water is taken - for one more sip.

If you like coffee, but for you, as for me, a certain amount of milk is vital, it is quite acceptable to order a caffe macchiato after a meal. This is espresso with milk froth on the surface, literally translated as coffee labeled with milk. Macchiato can be caldo or freddo, respectively, hot milk will be used for caldo and cold milk for freddo.

Latte macсhiato is, on the contrary, warm milk, "labeled" with a small amount of coffee. Drink for the morning. Cappuccino is an espresso with plenty of frothed milk. It is customary to drink cappuccino only at breakfast. Italians never drink coffee with a main course or order coffee with milk in the afternoon.

In Italy, they don't drink americano - espresso diluted with water. An Italian friend of mine says that for him "Americano" is dirty water. His compatriots are in solidarity with him.

Wine

Another drink elevated to art in Italy is wine. And if coffee completes the meal, then wine accompanies it all the time. Italian wines, like food, differ significantly from region to region. In wine-making Italy, it is not necessary to buy wines of the highest price segment in order to experience all the delights of the Italian bouquet. A reasonable price for a bottle of good wine starts from € 15–20. Packaged wine, which you can find in supermarkets, is used for culinary purposes only. It is added, for example, during the preparation of risotto or hot dishes. Not being a sommelier, I can still tell you a little about the Italian wines I know.

Perhaps the Italian wine that is definitely famous all over the world is Chianti and Chianti Classico. These red wines have become the undoubted symbol of Tuscany. Chianti wines are characterized by sunny fruity and berry flavors, hints of spice and a long aftertaste. Obviously, Chianti wines will complement Tuscan cuisine in an amazing way.

The most revered wine in Piedmont is Barolo. There are stories that at a certain time the quality of Barolo wine was controlled by King Carlo Alberto himself, therefore Piedmont wine is sometimes called royal. Actually, due to their importance, Barolo wines are not the most democratic in terms of prices. You can purchase a bottle of Barolo for a big occasion, or enjoy a glass of royal wine at dinner.

Valpolicella wines from the region attract me with their aroma and a certain acidity. In addition, for me such a factor as the design of the bottle matters (everyone has their weaknesses). So, certain Valpolicella wines are distinguished by incredibly beautiful bottles with a stylish black label. This factor can be important if the bottle of wine is purchased as a gift.

Of the white Italian wines, Pino Grigio ranks first in terms of prevalence. This grape is native to northern Italy, where most of the white wines are produced. I can't count myself among his fans, however, I really liked Pino Grigio from the Dolomiti region. Also, when choosing a white wine, you can turn to the Veneto region.

Words to help you when buying wine: secco - dry, dolce - sweet, riserva - more matured, frizzante - sparkling and, finally, rosso and bianco - red and white, respectively.

desserts

Legends can be made about Italian desserts. The most popular Italian dolce is tiramisu. Tiramisu is a very light and airy dessert, coffee and creamy splendor, without which no confectionery in the country can do.

The second most popular Italian sweet is panna cotta, literally "boiled cream". North Italian cream pudding that is topped fruit sauce... The black dots on panna cotta are vanilla seeds.

In the lineup of Italian desserts, there is something that tastes like the good old "potato" cake: salami di cioccolato - chocolate salami. Salami is even denser and richer and very, very chocolatey.

There is no need to talk about Italian gelato, that is, ice cream. It should be eaten every day, with different tastes and the same pleasure. Except mango. Mango ice cream is so good that it should be banned.

After antipasto, primo, second and dessert, the body will need help to digest this amount of food. therefore italian meal may end with digestivo, a strong after-meal drink. This, for example, the famous Limoncello liqueur, Grappa grape vodka. They say that digestivo is just a cute Italian excuse to drink more.

Street food

You don't have to go to a restaurant and order three courses to experience the great tastes of Italian cuisine. Street food in Italy is also great and fully reflects the country's regional gastronomic diversity.

The most popular food you can buy on the street is pizza al trancio, which is a slice of pizza.

It is clear that pizza has long gone beyond the borders of Italy and has confidently won a niche for itself in the gastronomic culture of any country. However, the concept of Italian pizza may differ significantly from what you are offered NOT in its historical homeland. Very often in Russia, America and other countries, they try to pass off something like a thick pie with chicken, pineapple, pepper and everything else that came to hand of the cook for Italian pizza. In severe cases, ketchup or mayonnaise is offered with pizza. God forbid. None of this can be found on real Italian pizza. From the word "absolutely". Italian pizza- a very simple dish with few ingredients thin crust... I really love the classic pizza Margarita (with mozzarella and basil) and the pizza with prosciutto, arugula and parmesan.

A popular street food native to Sicily is arancini. Arancini are deep-fried rice, meat or cheese bombs. Arancini is sold in open-air kiosks throughout the country. One or more of these balls, in terms of calorie content, may well replace a full meal.

Focaccia - very delicious tortilla from Liguria. The classic freshly baked focaccia with olive oil is a masterpiece in itself. Cheese is added to it - then it's focaccia di recco or ham - focaccia con prosciutto.

In the north of the country, the sandwich-like piadina is popular. Piadina is thin italian bread(almost pita bread) filled with meat, cheese or vegetables.

In the south of the country and in the coastal regions, deep-fried pieces of fish and seafood - grigliata di pesce mista - are sold on the streets. For convenience, the seafood mix is ​​wrapped in a paper envelope and supplemented with a lemon wedge. Very simple and endlessly delicious.

Olives are popularly loved in all Mediterranean countries. Italy is no exception. On the street you can taste deep-fried olives stuffed with meat - olive all'ascolana. Italians even say that you didn't taste Italy until you tried deep-fried olives.

Italian street food is not complete without desserts. Terrific street sweets from Sicily - cannoli. Cannoli is delicious cream from ricotta wrapped in crispy dough. The cakes can contain candied fruits, pieces of fruit, drops of chocolate. In general, fantastic.

Another dessert that I can confidently recommend is crema fritta, that is, fried cream. Like other street food, this dessert is deep-fried. This is very custard with a crispy crust, which owes its appearance to the region. An obligatory attribute of walks in Venice is a paper envelope with cream frit.

In my opinion, street food can tell a lot about the gastronomic culture of a country. Disregarding simple dishes that people eat on the streets, you will have less experience of Italian food. Street food festivals are constantly held in Italy. This is the surest way to sample a wide variety of regional dishes without having to travel across the country.

Italian cuisine has its own melody, its own choreography, and once you fall into its rhythm, there is no turning back. And to be honest, amazing Italian food is a very good reason why I want to travel to Italy over and over again. Even if the most delicious homemade tiramisu in Italy, which is prepared by my friend's sister, will someday destroy my wardrobe :).

With her pizzas, pastas and homemade wine. Traditional dishes in Rome are usually simple to prepare, but based on very high quality fresh produce. These are mainly local vegetables (aromatic tomatoes, artichokes, peas and beans), meats (lamb and goat meat) and cheeses (ricotta and pecorino romano). Among vegetables, broccoli, artichokes, chicory are popular. Fish is primarily cod and anchovies.

Pasta is one of the main dishes that can be found in almost any restaurant (unless it's Asian cuisine). Pasta is made in different shapes and most often combines a certain form of pasta with a certain sauce. In Rome there is even.

The traditional dishes of Rome are, first of all, weight-possible pizzas, pasta (spaghetti - bolognese, tagliatelle with porcini mushrooms in a creamy sauce, spaghetti vongole with shells and cherry tomatoes, carbonara - with creamy sauce and bacon), risotto, steaks, bruschetta (bread with chopped tomatoes on top). Risotto and pasta are considered first courses, as is the minestrone soup. As an appetizer, you can take carpaccio (thinly sliced ​​raw meat or fish), Parma ham or prosciutto with melon, tartar, caprese salad (tomatoes with mozzarella cheese, best of all - buffalo mozzarella, mozarella-buffala). You can take lamb as the main dish. Meat in Italy is cooked with spices and herbs, aromatic and juicy. Old dish coda alla vaccinara (oxtail stew) is still one of the most popular dishes in the city and is part of most of the menus in Rome's restaurants. For dessert, there will most likely be tender panna kota, tiramisu, profiteroli and Gelato - ice cream, which in many ways is considered the most delicious in the world. And, of course, coffee: Italians know how to make coffee like no other!

What to try in Rome:

Snacks in Rome (Antipasti)

Bruschetta

Bruschetta is a popular antipasto before major meal breaks in Central Italy (pictured below). In the Roman dialect, this word means bread that has been slightly burned / Bruschetta is prepared simply: lightly toasted bread is usually lightly rubbed with garlic and covered with tomatoes chopped with onions and herbs, sometimes olives are added.

Caprese

Caprese salad is a classic of Italian cuisine. Prepare a salad, cut mozzarella cheese and tomatoes into slices. All this is flavored with salt, pepper, spices, sprinkled with olive oil and balsamic vinegar, and garnished with fresh basil leaves. Sometimes there are options with pesto sauce.

Most tasty option caprese salad - with buffalo mozzarella (mozarella buffala). It is much softer than regular mozzarella and just melts in your mouth. It is more expensive than regular mozzarella, but it is considered healthier.

Caprese salad option can also be served as mini skewers made with cherry tomatoes and mini mozzarella balls.

Supplì

Suppli - fried rice croquettes stuffed beef stew and mozzarella.

Panini

Panini are hot sandwiches made from a ciabatta cut in half (most often in Italy this bread will be a ciabbata), which starts with different meats / vegetables and is slightly grilled. Literally from the Italian language, panini is translated as "a small bun". This is an option for an inexpensive snack in Italy if restaurants can't afford it. These panini cost about 3 - 6 euros, depending on the filling.

Such panini can be found in many cities in Italy.

Pizza in Rome

Pizza in Rome, unlike the Neapolitan version, is very, very thin and crispy. My favorite gourmet option is with Parma ham and arugula. This pizza usually costs from 6 euros to 10, depending on the filling and the price category of the restaurant.

In Rome you can find and unusual option pizza - Pizza Bianca White pizza"). It is essentially an empty pizza just drizzled with olive oil and salt. It can be quite thin and very plump, more like Italian bread. focaccia... Pizza Bianca can be found in any bakery and take-out pizzeria in Rome.

Best pizza in Rome:

• Ivo a Trastevere (Trastevere)
• Nuovo Mondo (Testaccio)
• Ai Marmi (Tratevere)
• Pizzarium (Prati)

Traditional pasta in Rome

Pasta and risotto in Italy are served as first courses (Primi), that is, they are eaten before the main course. Among the various types of pasta, spaghetti is most often found. Although flat wide tagliatelle is often prepared with creamy sauces and mushrooms.

Bolognese is a sauce based on minced meat stewed in tomato paste. There are many recipes for bolognese sauce, with the addition of various vegetables, a little wine and even cream. Classics of Italian cuisine.

Vongole- spaghetti vongole is prepared with shells and cherry tomatoes, with finely chopped parsley. And all this beauty is sprinkled with grated Parmesan on top. This is one of the most dietary options for pasta.

Fettuccine Alfredo- a dish of long pasta with butter and parmesan cheese. This version of the pasta was invented by the chef of the restaurant "Alfredo alla Scrofa"

Bucatini with Amatricana sauce(Bucatini all'Amatriciana) - pasta dish with tomato sauce, guanciale and grated pecorino romano. Bucatini is a variant of the pasta in the form of thicker spaghetti. The sauce was named after the town of Amatrice in the north. The base of the sauce is guanchale (pork cheek) and dense plum tomatoes. A very hearty and high-calorie dish!

Carbonara(Spaghetti alla Carbonara) is a very satisfying cream and egg sauce, flavored with small bacon cubes. Serve with grated pecorino romano cheese.

Rigatoni con la payata(Rigatoni con la Pajata) - pasta dish with veal guts sauce and pecorino cheese.

Kacho e pepe(Cacio e pepe) - literally translated from Italian as "cheese and pepper". This is a pasta with sheep cheese and a lot of coarse black pepper. There is a lot of pepper - about 2 teaspoons per 200 g of pasta. So be careful - the pasta is very spicy!

Risotto

Risotto is a special round rice cooked in a special way in a little water. Such a thick, slightly sticky mass, thanks to the cheese added to the risotto. Risotto, like pasta, is considered the first course, although at times it can be taken as the main course.

There are many varieties of risotto that are characteristic of a particular region of Italy. For example, in Milan, risotto is made with saffron, which gives it a characteristic yellow color.

In Rome, there is no such direct characteristic of one risotto recipe. Maybe a variant with artichokes - the king of Roman cuisine. They can make risotto with chicken and mushrooms, or with ham and mushrooms. Most often it will be just risotto with mushrooms. And in winter, you can find seasonal truffle risottos - the most expensive and sophisticated option.

Tortellini and Ravioli

Tortellini and Ravioli are a type of Italian dumplings, only here there is less filling in relation to the dough, and the dough itself is similar to pasta (like pasta with filling, it turns out). The fillings in tortellini are different and vary depending on the region of the country. Most classic version- this is with spinach and ricotta cheese, with a creamy sauce, sprinkled with grated parmesan. There are tortellini with porcini mushrooms or with prosciutto (Italian ham).

The difference between tortellini and ravioli is in shape. Tortellini are more like dumplings in shape, and ravioli are usually not rolled, but just flat squares with a filling.

The sauce for ravioli and tortellini is different. It can be tomato too - vegetable option, and creamy, or generally just drizzled with olive oil and sprinkled with cheese.

Main dishes in Rome (Secondi)

Meat dishes

Near Testaccio, the Roman area of ​​markets and slaughterhouses, you can still find and buy traditional Roman food. This area is often called the "belly" or "slaughterhouse" of Rome, where the butchers lived and live, or vaccinari... Popular foods in the kitchen include pork legs, brains, and the genitals of various animals, which are always carefully prepared and richly supplemented with various snacks, spices and herbs.

Saltimbocca alla Romana- a typical Roman dish with ham (prosciutto) and sage. Saltimbocca literally means jump in your mouth. This is the most delicate veal escalope, on top of which is a piece of bacon and a sage leaf. Served with white wine sauce.

Scaloppine alla romana- veal fried with fresh artichoke shoots

Coda alla vaccinara- braised veal tail with tomato sauce, celery, cloves and dark chocolate. Traditional dish of Roman butchery. It was prepared from the remnants of carcass cutting, which they got free of charge. The tails are stewed in tomato sauce for 4 hours. Cocoa and pine nuts are now added to the sauce for depth.

Trippa- a tripe, cooked with tomato sauce and wild mint, and flavored with pecorino cheese, has been known since ancient Rome.

Lamb

Lamb is one of the most popular types of meat, in which Italians, of course, are great. Fresh excellent meat is cooked with aromatic herbs, acquiring an incomparable aroma.

Coratella d'abbacchio con i carciofi- offal of lamb with artichokes

Abbacchio alla cacciatora- fragrant yazen chops fried in oil and vinegar on a wire rack, seasoned with garlic, anchovies and rosemary.

Fish dishes (Pesce)

Filetti di baccalà fritti- deep-fried cod fillet - juicy and crispy.

Vegetarian Rome

The most popular vegetable in Italy is undoubtedly the artichoke.

Carciofi alla romana- whole artichokes stuffed with garlic and parsley and cooked in olive oil. One of the most popular dishes in Rome.

Carciofi alla giudia (Jewish artichokes - Carciofi alla giudia)- deep-fried artichokes, always in olive oil, and seasoned with chili (pictured below). This is a traditional dish of the Jewish community in Rome. They have been preparing for the holiday of Yom Kippur (the nearest October 11-12, 2016) for more than one century. Fried in olive oil, in finished form artichokes look like golden chrysanthemums. It is best to try karchofi in restaurants on the territory of the former Roman ghetto.

Fiori di Zucca- zucchini flowers filled with mozzarella cheese and anchovies, fried in batter.

Gnocchi alla romana- dumplings from potato dough baked with béchamel sauce and cheese. By tradition, Thursday is gnocchi day in Rome, this delicacy is always present in the menu of most restaurants once a week.

Desserts in Rome (Dolci)

Crostata di ricotta- Crostata with ricotta - ricotta cheesecake in batter, seasoned with lemon (or orange) and Marsala wine (pictured below).

Gelato- Gelato - ice cream

Tiramisu- a popular dessert made from mascarpone cheese.

Profiteroli- small balls, such as round eclairs, stuffed with whipped cream and chocolate sauce.

Panna cotta - the most delicate dessert with strawberry jam.

Try frittata, savory cacucco, and delicious cannoli for dessert

© depositphotos.com

Italy is the ancestor of the culinary arts. The taste of Italian cuisine cannot be compared, much less confused, with any other. Despite the widespread claim that Italy is the birthplace of pasta and pizza, there are many other dishes to try here that are just as hard to resist. tochka.net offers a guide to the ten most popular dishes Italian cuisine.

• Caprese salad (caprese)

Caprese salad © depositphotos.com

This name was given to the salad in honor of the island of Capri. Caprese salad is one of the most popular Italian dishes. Moreover, this dish is very patriotic. Each ingredient in it symbolizes one of the colors of the Italian flag. Mozzarella cheese and tomatoes are cut into pieces. Spread on a plate, alternating with basil leaves.

• Frittata

Frittata © depositphotos.com

This dish is simply the Italian version of the omelet. It is prepared with various fillings of cheese, vegetables, sausages or meat. And in general, many different fillers are used in frittat. Including even pasta or potatoes from yesterday's dinner. Usually it is cooked on the stove and then baked in the oven. Pasta is often used in the preparation of Neapolitan frittata. And the traditional Christian contains leek and parmesan cheese. On a side note, Italians do not add liquid foods to frittata.

• Bruschetta

Bruschetta © depositphotos.com

As a light snack or before a meal in Italy, you will be served something like hot sandwiches. Translated bruschetta means "bake over coals". Ciabatta is mainly used for bruschetta, but there may be other similar types of bread. The base remains unchanged - pieces of bread dried on a grill or wire rack, grated with garlic and sprinkled with olive oil. And on top they spread the filling - ham, mozzarella, tomatoes, olives and more. The most popular type of bruschetta is with tomatoes and basil.

• Cacciucco

Cacciucco © depositphotos.com

Seafood soup, very popular in the port town of Livorno, Tuscany. Cachucco - very thick and similar in consistency to goulash. This dish is prepared from a mixture of fish broth, tomato paste and red wine with the addition of seafood. According to legend, kachukko was first cooked by the widow of a fisherman. Each of his friends shared with the woman something that was not a pity. Italians have rather original traditions. According to custom, there should be as many varieties of fish in cacciucco as there are letters "c" in the word cacciucco.

• Cannelloni

Cannelloni © depositphotos.com

This is one of the varieties of pasta so popular in Italy. Cannelloni is a paste in the form of tubes with a diameter of 2-3 cm and a length of about 10 cm. Usually there are 4-5 of them in a portion. They are first boiled, and then the tubes are filled with a filling of cheese or cottage cheese, spinach, meat and other ingredients. Then they bake in the oven and eat with pleasure.

• Gnocchi

Gnocchi © depositphotos.com

This slightly scary name characterizes a very light and extremely tasty dish... Gnocchi are Italian dumplings. It is made from potatoes, semolina, cheese and served with tomato or other sauce. Gnocchi is eaten as a separate dish or as a side dish. It should be noted that in different parts Italy it is prepared according to different recipes... Also, in addition to ordinary-sized dumplings (about 2 cm), small ones are also prepared - gnoccheti.

• Calzone

Calzone © depositphotos.com

Calzone is one of the types of pizza, but not easy - closed. After laying out the filling, it is folded in half, in the shape of a crescent. This dish is typical of the central and southern regions of Italy. Here it is used as a snack. Calzone is stuffed with anything - vegetables, mushrooms, sausage, cheese and even fruits. You can also come across another Italian name for this dish - panzerotto. The real aroma of calzone ("pants") can be felt only when you open the filled dough. Small pizzas of this type - "calzoncella" ("pants") have the form of pies in the shape of a semicircle.

• Milanese cutlets (cotoletta alla Milanese)

Milanese cutlets (cotoletta alla Milanese) © depositphotos.com

Only one name of this dish sounds beautiful and a little with hints of fashion. In fact, this dish does not exactly look like cutlets, but rather like Wiener Schnitzel... There is still a lot of controversy whether the Italians stole the recipe from the Austrians, or vice versa. It is not known for certain, but the recipe for the Milanese cutlet can be found on the 1134 menu of one of the royal dinners. It would even be more correct to call this dish a Milanese chop. Pork chops on the bone are used for cooking, they are thoroughly fried in breading.

• Tiramisu

Tiramisu © depositphotos.com

And, of course, desserts. And not simple, but famous all over the world. Tiramisu is served in restaurants in almost every country. However, what a real tiramisu is, you will only learn in Italy. By traditional recipe it is not baked and does not look like cake at all. This is most likely a well-creamy dessert. Interestingly, the name translates to "lift me up." Perhaps due to the high calorie content. Or maybe because of the stimulating properties of its ingredients. However, no one can say for sure today.

• Cannoli

Cannoli © depositphotos.com

This is a dessert that you must try in Sicily. It is served there everywhere. Cannoli is a crispy waffle tube. They are filled with mascarpone cheese, whipped cottage cheese or ricotti with the addition of various syrups (usually vanilla and chocolate), Marsala wine or rose water. Previously, cannoli was served only during the carnival. It's good that this tradition is unpopular now. You can try this delicious dessert in any season.