The best regions of Italy for wine connoisseurs
Italy is a country with a very long winemaking tradition. Italians claim that the first vine appeared in the country around 1000 BC, therefore, Italian winemaking has been more than…

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Famous Italian pizza
Perhaps there is no such tourist who, having arrived for the first time on the Apennines, would not have tasted the famous Italian pizza. Pizza in Italy is no longer…

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Burger Il Panino Tondo
Burger in Florence is a worthy alternative to Italian pizza and panini, which can be found at every step in the city. Il Panino Tondo is a traditional American fast…

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Italian pasta – pasta types, recipes, appearance (part 1)

The story of the appearance According to one legend, the Venetian merchant Marco Polo brought pasta to Europe from his trip to China, but historians have denied this version. Researchers believe that the history of the appearance of pasta goes far to the Neolithic. Just when people learned to grow cereals, and a little later to grind cereals into flour, the appearance of pasta became only a matter of time. The first pasta was just flour mixed with water and dried in the sun. In appearance, it, of course, was very different from the modern one. Historical excavations have confirmed that somewhere in the first century, broad noodles called lagane were made from durum wheat. From there the name of modern lasagna appeared. At that time, such noodles were not boiled, but baked in ovens. And so it went on for several centuries. Around the eighth century, during the invasion of Europe, the Arabs had a very strong influence on Italian cuisine. The dried noodles they brought to Sicily became the main ancestor of the pasta. In the original dish, a lot of oriental spices were added to the dough. Continue reading

Restaurant Adhok
Italy, Rome, Via di Ripetta, 43 00186 Roma, Italy SHOW ON MAP Average bill: 50-100 $ (per person) Type of cuisine: Italian, Mediterranean + (39 06) 323 30 40ww.ristoranteadhoc.com Mon-Sun…

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Forms and types of pasta (part 3)
Tubini - Tubini. Pasta in the form of simple tubes of medium size. It is distinguished by the possibility of cooking using quick frying. Vermicelli - Vermicelli. Translated from Italian,…

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Italian focaccia - wheat tortilla (part 2)
The options for fillings of focaccia are so great that you can make your favorite cake, focusing only on your mood and desire. To obtain a fragrant version of the…

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Time for real Italian pizza: 7 best recipes at home (part 1)
Birth Story If you go to Italy for real pizza, you can be a little disappointed. This dish, firmly entrenched in the menu of Russian pizzerias, has nothing to do…

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