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…

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Gourmet Shop Sapori Solari
The Gastronomy Shop in Milan is located in the Zone of Torton quarter. The small snack shop has meat and cheese specialties from different parts of Italy. For lunch, they…

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Pizzeria Calvino in Trapani in Sicily
On the third day of our stay in Sicily, Mario and Antonella invited us to a pizzeria. I personally really looked forward to this evening, because I was eager to…

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good quality

Italian alcohol: 5 alcoholic souvenir ideas for travelers

Sightseeing tours to Italy attract a lot of tourists who, having come to terms with its ancient history, would like to take away not only pleasant impressions, but also some souvenirs. When the question arises of what to bring from Italy, one of the interesting ideas may be alcohol, which is often sold in designer packaging or in the form of gift sets.

Among the many degrees containing drinks, Italian alcohol occupies a special place. In this industry, the country was glorified by exquisite wines, liqueurs and vermouth, which have gained worldwide recognition due to their taste and a stable image.

Grappa
The symbol of the country is grappa. This drink was known to the ancient Romans, and the official name “grappa” began to be used since 1876. Continue reading

Italian pasta – pasta types, recipes, appearance (part 2)

But, despite the mass and ubiquity, the Italian product is still made with the preservation of centuries-old traditions that guarantee its excellent quality. Dry pasta Dry pasta is pasta dried for long-term storage. Classic Italian pasta is made only from durum wheat and water. The largest producers of pasta always adhere to this golden rule. However, dry paste made from soft varieties with the addition of eggs is no less common. The secret components that give the Italian pasta a unique taste are the process of extrusion or extrusion and the drying method. Any Italian pasta, and especially more complex forms, is ideal for grabbing and holding sauces on their surface. Almost all tubular products for this purpose have beards on the surface. They are created during the extrusion of the test through the nozzle. After extrusion and cutting, the paste is dried at a certain temperature. In this aspect, the classic Italian method of drying outperforms mass production in terms of the resulting taste. Industrial drying occurs at very high temperatures to reduce manufacturing time. Continue reading

Pizza
Pizza is a superstar of Italian cuisine. A national dish with crispy pastry, juicy filling, melted cheese and aromatic tomato sauce - the embodiment of a taste for life and…

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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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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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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,…

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