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…

Continue reading →

Restaurant Gallo Cedrone
Italy, about. Sicily, Via Alcide de Gasperi, 34 98030 Castelmola ME, ItalySHOW ON MAP Average bill: $ 20-50 (per person) Type of cuisine: Italian + (39 094) 263 20 45…

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…

Continue reading →

Mozzarella Cheese

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 19: 00-24: 00 Tue – day off
The restaurant in Rome is located in the charming Trastevere district, next to the Gianicolo Park. In this hospitable establishment, the owner himself meets the guests and helps them determine the choice of dishes and drinks. The restaurant serves traditional Italian cuisine. MarcoG chefs use seasonal products to prepare their meals.

The menu offers a wide variety of fish and seafood dishes: assorted seafood, pickled salmon, grilled tuna with vegetables, fish dumplings and others. We recommend trying Carbonara spaghetti with slices of salted pork cheeks and egg sauce, Parmesan cheese and pepper, as well as gnocchi with Gorgonzola cheese sauce. Continue reading

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 amazing country. Let the first article of the future Italian cycle be about the traditional dish of sunny Italy. What is it, classic Italian pizza?
The answer at first glance is simple – a yeast dough cake, tomatoes, cheese and olive oil are taken.
In fact, a pizza recipe has been formed over hundreds of years. Almost 6 thousand years have passed since the invention of the furnace and the principle of dough leaven. In 1570, the word mozzarella was first used in the book of recipes of the papal court as the name for cheese made from buffalo milk. And after the discovery of America, the conquistadors brought the first tomatoes to Europe. But it was not until the 17th century that special chefs called pizza makers began to cook and sell pizza. Continue reading

Russian or Italian pizza ?!

Russian pizza became popular in the 1990s, when foreign goods began to arrive on the market.

In Russian pizza, pizza pizza uses a wide variety of ingredients. The most important thing in Russian pizza is the correctly prepared dough. With regards to pizza additives, there are no criteria here, you can give free rein to your imagination. Mostly Russian pizza uses meat and vegetable additives. Seafood pizza has become very popular. Do not forget about the sauce, which is also the most diverse. These are tomato, creamy sauces, pesto sauce, sauces with the addition of various herbs.

As for the size of Russian pizza, there are no standards. 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…

...

Restaurants in Italy: Italian Menu Guide
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…

...

8 best restaurants in Italy
In Italy, 343 restaurants are marked with a red Michelin guide, of which 8 are awarded 3 stars. Coming in first place, France has 616 Michelin-starred restaurants. The annual presentation…

...

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…

...