Culinary Guide to Italy. Part II - Central and Southern Italy
BlogoItaliano continues a series of articles about Italian cuisine, and this time in the focus of our attention its regional features. In the first part of the Culinary Guide, we…

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,…

Continue reading →

Review of roman restaurant La Viletta
La Viletta restaurant, which is a trattoria-pizzeria, we discovered by chance in early April while walking around the Roman district of Trastevere with our guests from South Africa, Chibon and…

Continue reading →

carrots for orange

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 Mon-Sat 17: 00-00 : 00
You can enjoy a glass of wine and a tasty snack in the small restaurant Enoteca Segreta. The institution positions itself as a wine bar, so the emphasis is on this noble drink. The wine list here is really impressive and the prices are affordable. The menu also features Italian dishes: assorted cheeses, tortelloni, pasta, meatballs in tomato sauce and much more. The institution occupies a small room in the city center. It is designed as a wine cellar: everywhere there are bottles of wine, and a dim light is on. It is especially romantic here in the evenings when candles are lit. Continue reading

The best regions of Italy for wine connoisseurs

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

Forms and types of pasta (part 2)

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

Wine Restaurant Bottiglieria Belvedere
Under the signboard Bottiglieria Belvedere there is a liquor store with a rich selection of alcoholic beverages and a small cozy restaurant. The main thing in the Bottiglieria Belvedere restaurant…

...

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,…

...

Classic Italian pizza - what is it?
The journey of our crew to Italy is still waiting in the wings. And the crew does not depart from its iron rule and begins to collect information about this…

...

Time for real Italian pizza: 7 best recipes at home (part 1)
Birth Story If you go to Italy for real pizza, you can be a little disappointed. This dish, firmly entrenched in the menu of Russian pizzerias, has nothing to do…

...