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
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
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 matter. You will be surprised, but the culinary art of Italy is not at all limited to pizza and pasta. Take advantage of our rating of the ten best dishes of Roman cuisine, be sure to try the Eternal City to taste! Saltimbocca A dish with the playful name Saltimbocca, which literally means “jump in your mouth”, rightfully tops our ranking of local culinary achievements. Delicate veal escalope with bacon melting in your mouth – invented and is the hallmark of the cuisine of Northern Italy, but very popular in Rome. Served with aromatic white wine sauce. Bucatini all’amatriciana In Russian reading – bucatini al amatriciana. Bucatini pasta (thick spaghetti with a hole) is sprinkled with sauce invented in Amatrice, a town in the north of the Lazio region. The base of the sauce is guanchale (pork cheek) and dense plum-like tomatoes. Continue reading