maximum taste of cheese
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 is still drinks: first-class Sicilian wines (red, white, dry, semi-sweet), Italian alcoholic drinks from different parts of the country, liquors, cognac, sparkling wines, grappa, rum and whiskey. Any of the items displayed in the store can be ordered to the table (glass or bottle).
The wines are served appetizers from the restaurant menu. Despite the fact that it is small, it has all the positions for a wonderful lunch or dinner. Dishes are made exclusively from seasonal products grown and produced in Sicily. The menu is updated almost daily. The chefs follow traditional Sicilian recipes. A successful accompaniment to a glass of wine will be meat and cheese plates – assorted Italian sausages and cheeses. Continue reading
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, “Vermicelli” means “worms.” In appearance, similar to classic spaghetti, but thinner and shorter. Served with light sauces. Ziti – Ziti. Paste in the form of short tubes, curved by an arc. Similar to elbow macaroni, but longer and wider. Use in casseroles and salads with thick sauces. Cooking Even the highest quality pasta needs to be able to cook properly. The most popular option for cooking pasta in the world is considered to be cooking to the state of “al dente”, which means “by tooth”. At the same time, the middle of the paste retains a small hardness. One of the secrets of cooking is the use of large volumes of dishes. This helps keep the pasta from sticking together. Some housewives for this purpose add olive oil to the water. However, the Italian chef will never do so, due to the deterioration in the interaction of the surface of the paste with the sauce. Continue reading