Culinary Guide to Italy. Part II - Central and Southern Italy
BlogoItaliano continues a series of articles about Italian cuisine, and this time in the focus of our attention its regional features. In the first part of the Culinary Guide, we…

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Forms and types of pasta (part 1)
Today, the market offers more than 350 types of various forms of pasta. Moreover, their amazing variety can vary from classic tubes to tennisrackets. Almost any significant event in the…

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Russian or Italian pizza ?!
Russian pizza became popular in the 1990s, when foreign goods began to arrive on the market. In Russian pizza, pizza pizza uses a wide variety of ingredients. The most important…

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salads

Restaurants in Italy: Italian Menu Guide

Italian restaurants deserve special attention because they are justly considered one of the best in the Mediterranean. Italian cuisine is quite straightforward and its basis is made up of such simple ingredients as dough, cheese and vegetables. Meanwhile, opening the menu of an Italian restaurant, it is easy to get lost in a variety of unfamiliar names and dishes.

Therefore, Blogoitaliano decided to create a small guide to the menu of Italian restaurants, which will help you navigate your preferences and plan your gastronomic budget.

Features of the menu in Italy and prices in restaurants
A typical Italian menu is somewhat different from our usual one. A typical lunch or dinner begins with Antipasti – appetizers. Continue reading

Forms and types of pasta (part 2)

Lasagne – lasagna. Wide, flat and long pasta. Thin plates come in many sizes. In addition, they have straight or wavy edges. Lasagna is designed for baking in the form of a cake, acting as a biscuit. Instead of cream, it is layered with various fillings (meat, cheese, vegetables, seafood) and sauces (bechamel, bolognese). It is considered one of the most popular types of pasta in Italy. Linguine – linguine, which means reeds. Macaroni is very similar to thick spaghetti, but longer and flattened. Served with tomato or fish sauces. Maccheroni – Macaroni. This pasta is probably the very first representative of the pasta family in our country. And it was this pasta that gave the name to the whole class of pasta. The cavities inside the pasta allow light sauces to get in and become juicy. Orecchiette – orekte or ears. A small round paste, with a diameter of not more than 2 cm, looks like cute ears. It is added to soups and salads or prepared as an independent dish. Orzo – orzo. Unusual pasta in size and shape resembling ordinary rice. Most often added to salads and soups. Continue reading

Pizza Features
To date, anyone can order pizza by phone or by filling out an online application - there is no shortage of pizzerias and online cafes for more than 10 years.…

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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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Pizza
Pizza is a superstar of Italian cuisine. A national dish with crispy pastry, juicy filling, melted cheese and aromatic tomato sauce - the embodiment of a taste for life and…

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Italian focaccia - wheat tortilla (part 1)
Italian Focaccia (Focaccia) - one of the most popular ancient types of bread that have survived to this day. This crispy bread was born thanks to the ingenuity of the…

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