bowl and mix with water
Italy is a country with a very long winemaking tradition. Italians claim that the first vine appeared in the country around 1000 BC, therefore, Italian winemaking has been more than three thousand years old. Italy’s lands seem to have been specially created for growing grapes — a mild climate, a landscape that changes every few tens of kilometers, mountain ranges that protect the vineyards from the cold northern air. No wonder the Greeks – the first winemakers of the Apennine Peninsula – called this country Enotria – “land of wine.”
For many centuries, making wine in the regions of Italy was only a traditional peasant practice, and wine itself was a usual addition to food, something like water or tea. During the Middle Ages, monasteries and small farms were engaged in winemaking, again, mainly for their own needs. And only by the middle of the 20th century, Italian winemaking took a new direction, taking a leading place among the world’s elite wine producers. Continue reading
When it comes to Italian cuisine, pasta, pizza and, of course, famous cheeses come to mind. Residents of sunny Italy are proud of their cheeses; in August-September, grandiose festivals are held in some regions where guests of the festival taste various varieties, and cheese-makers share their experiences. The assortment of cheeses is very diverse – more than 400 types of this product are produced in different regions of the Apennine Peninsula.
The palatability of Italian cheeses depends on the raw materials used, the conditions for growing animals that produce milk, and the climate in which the cheeses mature. Delicate Italian soft cheeses are produced mainly in the northern regions, and spicy and spicy in the southern regions. BlogoItaliano made the TOP of the most famous Italian cheeses, distinguished by impeccable taste and enjoying well-deserved popularity. Continue reading
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 just one of the local dishes – it is a brand with its own attributes, characteristics and philosophy. And therefore, eating pizza, as a rule, is included in the mandatory program, along with a visit to the Coliseum or the Vatican. Even if, after such a meal, a crazy thought pierces his head: “But in our country, they cook no worse” …
Instead of a foreword
It is believed that Italians have their own special secret to making pizza, which they carefully hide. There is something in it, and in some pizzerias, it is likely that you really will find something unusual. By and large, pizza production in Italy has long been put on such a conveyor, which Henry Ford himself would envy. Continue reading