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.
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
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