Italian pasta - pasta types, recipes, appearance (part 1)
The story of the appearance According to one legend, the Venetian merchant Marco Polo brought pasta to Europe from his trip to China, but historians have denied this version. Researchers…

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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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The history of pizza
How did pizza come about? Similar dishes already existed among the ancient Greeks and Romans. They were dishes laid out on slices of bread. Bread with additives of meat, cheese,…

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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, “Vermicelli” means “worms.” In appearance, similar to classic spaghetti, but thinner and shorter. Served with light sauces. Ziti – Ziti. Paste in the form of short tubes, curved by an arc. Similar to elbow macaroni, but longer and wider. Use in casseroles and salads with thick sauces. Cooking Even the highest quality pasta needs to be able to cook properly. The most popular option for cooking pasta in the world is considered to be cooking to the state of “al dente”, which means “by tooth”. At the same time, the middle of the paste retains a small hardness. One of the secrets of cooking is the use of large volumes of dishes. This helps keep the pasta from sticking together. Some housewives for this purpose add olive oil to the water. However, the Italian chef will never do so, due to the deterioration in the interaction of the surface of the paste with the sauce. Another cooking secret is never rinse pasta after cooking. This simple procedure can kill the taste of even the best product. So, the main steps for preparing the right pasta: Fill the pan with water at the rate of one liter for every 100 grams of dry product and bring to a boil; Add salt to boiling water at the rate of one tablespoon without a slide per liter of water; Dip the dry paste into boiling water and mix well to avoid sticking to the bottom and sticking together; One minute before the end of the full cooking time, remove a piece and check for readiness; Fresh pasta is cooked until tender 3-5 minutes, and dry durum wheat is prepared from six to fifteen minutes, depending on the thickness; If in the middle of a broken paste you can see a thin white dot or line, then it has prepared to the state of al dente; Ready pasta must be quickly thrown into a colander, add the sauce and serve. Seasonings Basil is an indispensable seasoning and an integral part in the process of making pasta. It has a spicy taste and strong aroma. That is why it is so often used in Italian cuisine. In addition, the addition of a small amount of garlic gives dishes with basil a particularly wonderful taste. Basically, Italian chefs use basil in the preparation of sauces, without which it is difficult to imagine real Italian pasta. It is important when using basil in cooking not to cut it with a knife, but to tear it with your hands and add to the dish at the very end. At the same time, seasoning preserves the maximum of taste and aromatic properties. Parmesan Cheese is the best Italian cheese for the best Italian cuisine. The cheese has an intense spicy taste and a very delicate aroma. To make one kilogram of parmesan, 16 liters of whole milk are needed. The maximum taste of cheese is revealed when melted under the influence of temperature. Therefore, most often parmesan is sprinkled with an already prepared hot dish. And now we want to bring to your attention one of the classic Italian pasta recipes. Roman buccatini (recipe for 6 servings) To prepare this dish you will need the following ingredients: Spaghetti pasta – 600 gr. Ripe tomatoes – 800 gr. Mozzarella Cheese – 200 gr. Red onion – 2 pcs. Green olives – 3 tablespoons Capers – 2 tablespoons Oregano leaves (fresh) – 10-12 pcs. Parsley (chopped) – 2 tablespoons Garlic – 2 cloves Olive oil – 90 gr. Parmesan cheese – to taste Salt Pepper Cut mozzarella and onion into thin slices. Coarsely chop olives. Peel the tomatoes and seeds and grind them with a blender with oregano leaves. Peel and flatten the garlic with the wide side of the knife. In a separate bowl, mix prepared vegetables and cheese. Salt the resulting mixture, pepper, season with olive oil and mix. The sauce is ready. In the meantime, you need to properly boil the pasta. When ready, discard it in a colander and add to the resulting sauce. Gently stirring, immediately serve to the table. Fans can complement the finished dish with grated Parmesan. Good appetite! And in conclusion, I would like to share some interesting facts from the life of pasta. Pasta for improving mood Serotonin or the hormone of happiness is a neurotransmitter that is responsible for our well-being and helps to overcome stress. Tryptophan has a direct effect on its concentration in the body. Tryptophan belongs to amino acids that cannot be produced by the body on its own, but must come with food. To increase serotonin levels, it is necessary first of all to increase the intake of tryptophan-containing foods. These include asparagus and other leguminous plants, sunflower seeds, pineapple, bananas, spinach, turkey and, drum roll, pasta.

Therefore, using pasta (preferably from durum wheat), we improve our well-being and tolerate stress more easily. The nutritional value of pasta. A traditional portion of pasta (100g.) Consists of: 75% complex carbohydrates, 12% protein, 3% fiber, vitamins B1, B2 and PP and mineral salts. During cooking, some of the nutrients go into water, and some decompose under the influence of high temperature. These are mainly carbohydrates, protein, vitamin B1 and phosphorus. Given the fact of the amino acid imbalance of the protein contained in pasta, it is optimal to use pasta together with products containing another protein to increase the nutritional value of the product. That is why the use of pasta with vegetables and sauces significantly raises the nutritional value of pasta. Pasta Museum Rome has the world’s only pasta museum. In 11 halls of the National Museum of Pasta there are original machines that were used for pasta production. On the walls are photographs depicting the process of making pasta from growing wheat to the final product. In a separate room for specially invited guests, seminars are held on the art of production and use of pasta, for example, in nutrition. The museum also has a library with invaluable recipes

Restaurant Adhok
Italy, Rome, Via di Ripetta, 43 00186 Roma, Italy SHOW ON MAP Average bill: 50-100 $ (per person) Type of cuisine: Italian, Mediterranean + (39 06) 323 30 40ww.ristoranteadhoc.com Mon-Sun…

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