Restaurant El Invincible
Italy, Rome, Via degli Stefaneschi, 3 00153 Roma, Italia DISPLAY ON THE MAP + (39 06) 688 92 925wwwristorantelinvincibile.com Mon-Fri, Fri, Sat, Sun - open for lunch The restaurant in…

Continue reading →

Review of roman restaurant La Viletta
La Viletta restaurant, which is a trattoria-pizzeria, we discovered by chance in early April while walking around the Roman district of Trastevere with our guests from South Africa, Chibon and…

Continue reading →

Wine Restaurant Bottiglieria Belvedere
Under the signboard Bottiglieria Belvedere there is a liquor store with a rich selection of alcoholic beverages and a small cozy restaurant. The main thing in the Bottiglieria Belvedere restaurant…

Continue reading →

taste

8 best restaurants in Italy

In Italy, 343 restaurants are marked with a red Michelin guide, of which 8 are awarded 3 stars. Coming in first place, France has 616 Michelin-starred restaurants.

The annual presentation of Guida Michelin Italia once again confirmed the gastronomic superiority of the northern regions over the southern ones. The same trend is also relevant for restaurants with three Michelin stars.

Interestingly, in 7 of the 8 best restaurants the chefs are men. We talk about the best restaurants in Italy, and also offer a comparison of their prices from CupoNation. Continue reading

Italian pasta – pasta types, recipes, appearance (part 2)

But, despite the mass and ubiquity, the Italian product is still made with the preservation of centuries-old traditions that guarantee its excellent quality. Dry pasta Dry pasta is pasta dried for long-term storage. Classic Italian pasta is made only from durum wheat and water. The largest producers of pasta always adhere to this golden rule. However, dry paste made from soft varieties with the addition of eggs is no less common. The secret components that give the Italian pasta a unique taste are the process of extrusion or extrusion and the drying method. Any Italian pasta, and especially more complex forms, is ideal for grabbing and holding sauces on their surface. Almost all tubular products for this purpose have beards on the surface. They are created during the extrusion of the test through the nozzle. After extrusion and cutting, the paste is dried at a certain temperature. In this aspect, the classic Italian method of drying outperforms mass production in terms of the resulting taste. Industrial drying occurs at very high temperatures to reduce manufacturing time. Continue reading

Italian alcohol: 5 alcoholic souvenir ideas for travelers
Sightseeing tours to Italy attract a lot of tourists who, having come to terms with its ancient history, would like to take away not only pleasant impressions, but also some…

...

Not only Margarita: Everything You Need to Know About Pizza (part 1)
Everybody knows the Italian national dish in the form of a round open tortilla with tomatoes and mozzarella cheese. And although the pizza boom has long passed, pizzerias are becoming…

...

Italian alcohol: 5 alcoholic souvenir ideas for travelers
Sightseeing tours to Italy attract a lot of tourists who, having come to terms with its ancient history, would like to take away not only pleasant impressions, but also some…

...

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…

...