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
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 more and more every day. Recently, the Scrocchiarella pizzeria was launched by the creators of the Lukovka chain, Pavel and Anastasia Sidorovs. Friends Forever Company co-founder and Local Band Group founder Pavel Kosterenko opened Studio pizzeria in the Kuntsevo Plaza shopping center. And in March, the third People & Pasta restaurant, Yuri Murashko, appeared.
The unusual pizza in the city began with Isaac Correa, who opened the Montalto pizzeria in 2011, named after his friend and pizza fan Lenny Montalto. Today in Moscow it’s hard to surprise pizza: there are both classic ones on thin pastry, and lush ones with burnt spots, and vegan ones on black pastry. Continue reading
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