1 / 8

Italian cuisine

Italian cuisine. PIZZA.

bree
Télécharger la présentation

Italian cuisine

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Italiancuisine

  2. PIZZA In June 1889, to honour the Queen of Italy, Margherita of Savoy, the Neapolitan chef Raffaele Esposito created the "Pizza Margherita," a pizza garnished with tomatoes, mozzarella, and basil, to represent the colors of the Italian flag. Nowadays Pizza is the most famous Italian food and it’s eat everywhere in the world. Queen Margherita of Savoy

  3. PASTA Spaghetti is a long, thin, cylindrical pasta. Spaghetti is made of semolina or flour and water. An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, olive oil, meat, or vegetables, or seafood. Other famous and delicious spaghetti preparations include Bolognese sauce and carbonara (with eggs and bacon). Lasagne is a wide, flat pasta shape and possibly one of the oldest. The lasagna is filled of a seasoning Ragù (meat sauce), béchamel and Parmigiano-Reggiano cheese. You can prepare green Lasagna with the addition of spinach pasta. Otherkind of pasta:

  4. HOMEMADE PASTA ORECCHIETTE In south Italy it is a typical to eat homemade pasta like “Orecchiette”, “Frizzuli” and “Cavatelli” prepared with a mixture of durum wheat semolina and water. CAVATELLI FRIZZULI

  5. Polenta is coarsely or finely ground yellow or white maize used as a foodstuff. Polenta was originally and still is classified as a peasant food. In the 1940s and 1950s, polenta was often eaten with just a little salted anchovy or herring, sometimes topped with sauces. It is typical in the North of Italy. Prosciutto or Parma ham is a dry-cured ham. Prosciutto is made of either a pig's or a wild boar's ham. The process of making a prosciutto can take from nine months to two years, depending on the size of the ham.

  6. Parmigiano-Reggiano is a hard, granular cheese and it is made of raw cow's milk. Parmigiano-Reggiano is commonly grated on pasta dishes, stirred into soups and risottos, and eaten on its own. Itisoftenshaved or grated over otherdishes. Fresh mozzarella is white and it is a semi-soft cheese. Pesto is a sauce originating in Genova in the Liguria and traditionally consists of crushed garlic, basil, European pinenuts and cheese.Pesto is commonly used on pasta.

  7. ChRISTMAS FOOD Panettoneand Pandoro They are a type of sweet bread loaf originally from north Italy usually prepared and enjoyed for Christmasand New Year. Panettone contains candied orange, citron, and lemon Zest, as well as raisins, which are added dry and not soaked. Pandorois often served dusted with vanillascented icing sugar made to resemble the snowy peaks of the Italian Alps during Christmas. The cotechino is an Italian Charcuterie product, similar to salami, but must be cooked. It is usually eaten with lentils on New Year’s eve: people says that it will bring good luck! . Pettole are a dough fried in hot oil, typical of Puglia and Basilicata

  8. At The End… ?! Which Italy would it be without Nutella is the brand name of a chocolate hazelnut cream . it can be spread on bread and it can be used to stuff cakes… buonappetito !!!

More Related