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
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