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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Restaurant I Tre Pini
Italy, Florence, Florence 50023, Via Imprunetana per Pozzolatico, 134a SHOW ON MAP Average bill: $ 20-50 (per person) Cuisine type: Italian + (39 055) 208 065www.ristoranteitrepini.it Mon-Sat 19: 00-00: 00,…

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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…

Continue reading →

Types of pizza, composition and recipes

Depending on the size of the pizza, the amount of dough and toppings changes, but the ratio of ingredients remains approximately the same. Ingredients of Margarita pizza: pizza dough, tomatoes, cheese (mozzarella), tomato paste, olive oil, dry basil, parmesan, salt, pepper and fresh basil leaves. Four Seasons Pizza is the most popular pizza in the world. About the Four Seasons pizza (Quattro staggioni) it is known that it existed in 1660. Then lived in Naples, one cook who cooked delicious pizza. One fine day, he had the idea to make pizza with a wide variety of ingredients. The culinary specialist selected his favorite foods: tomatoes, seafood, ham and mushrooms. However, the question arose: how to put all this variety on a layer of dough, without making vinaigrette from pizza? The culinary specialist found a way out of this situation. He divided the pizza circle into four sectors, each of which was individually covered with its filling. Visitors to the pizzeria really liked the new dish. Such a work of culinary art must necessarily have a name.
The chef associated this pizza with the seasons, as a result the pizza got the name “Four Seasons”. The winter sector was occupied by champignons, the spring was reserved for seafood, the summer was given to the Italian sausage Salame, the autumn was occupied by tomatoes. Top pizza was served with sauce, sprinkled with herbs and mozzarella. Nowadays, the Four Seasons pizza is one of the most popular and is the sales leader. There are many options for combinations of fillings. In the traditional “Four Seasons”, three sectors (seasons) of the filling are occupied with seafood, and one with mushrooms. Ingredients: dough, mozzarella, tomatoes, salted mushrooms, boiled-frozen mussels, fresh or shell-frozen shrimps, olives, salted anchovy, parsley, garlic, orange, salt, sugar, pepper, Worcestershire sauce, Tabasco sauce, fresh basil, parmesan . Neapolitan pizza “Marinara” “Marinara” as well as “Margarita” is considered a Neapolitan pizza. The word itself is translated as marine or marine. However, this does not mean that pizza should be with seafood. Perhaps pizza was named after the fishermen who used it almost every morning. In fact, “marinara” is also a sauce of tomato, onion, garlic and herbs. Due to the preservative properties of tomato, this sauce could be stored for a long time, which the sailors could not help using. Therefore, there is a hypothesis that the name of pizza is associated with this sauce. Ingredients: dough, tomatoes, olives, garlic, parmesan, salt, sugar, oregano, thyme, basil. Today, pizza has spread to the whole world. In different countries, people may prefer different cooking options for this dish. The main differences are observed in the filling, for example, in Brazil, green peas are added to pizza, in Japan – eel, and in Costa Rica – coconuts. Even in Italy, there are differences between Neapolitan pizza and Roman pizza. The capital pizza has a crunchy base, while the Neapolitan one has a soft crumbly cake.

10 main dishes of Roman cuisine
Going to Rome, I want to completely immerse ourselves in its atmosphere, get acquainted with the cultural traditions and features of life. Authentic cuisine plays an important role in this…

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Restaurant Enoteca Segreta
Enoteca segreta Italy, Verona, Vicolo Samaritana, 10, 37121 Verona, Italy DISPLAY ON MAP Average bill: $ 20-50 (per person) Type of cuisine: bar, Italian + (39 045) 801 58 24www.enotecasegreta.it…

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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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Restaurant Markog
MarcoG Italy, Rome, Via Giuseppe Garibaldi, 56 Roma, Italy SHOW ON MAP Average bill: $ 20-50 (per person) Type of cuisine: Italian + (39 06) 580 92 89ww.marcog.it Mon, Wed-Sun…

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