When you say Italian cuisine, one tends to think of pasta in cheese sauce or tomato sauce but here is definitely more than that. Known for richness and variations, simplicity is where the true beauty of Italian food lies.
“I think of dieting, then I eat a pizza” says Lara Stone, a dutch model. You don’t have to be a foodie to develop an Achilles heel for pizza.
Italy’s staple, pasta is either hand made or processed through machines. Traditionally paired with various sauces or pesto, pasta now has been added to salads as well. Spaghetti, fettuccine, farfalle, ravioli, cannelloni, are a few variations.
A rice dish, is brought to a rich and creamy consistency with meat or vegetable based broth. Risotto is Arborio rice cooked in meat or vegetable broth, wines like Sauvignon or a Chardonnay are added to give it a creamy rich consistency
Spaghetti, a thin cylindrical pasta served in a spicy, tomato and minced meat based sauce also known as Ragu. This Italian delicacy that has been a hit among foodies across the globe.
Another variation of backed Pasta, Lasagna is among one of the oldest in its kind. Bake layers of pasta with ragu and minced meat and a delicious treat awaits you. For a vegetarian lasagna replace the meat with squash, tender zucchini, roasted bell peppers in a light tomato sauce.
Also known as Panino, Panini is a sandwich made from bread other than the sliced. Fresh vegetables such as lettuce and meats such as salami and sausages are wedged in horizontally sliced bread making it a filling meal. Horizontally sliced bread sandwiches are wedged with fresh vegetables like lettuce, tomatoes etc. For the pure non-vegetarians, you can also add various meats like salami.
Goat cheese salad:
Apples, shredded chicken, strawberries and walnuts, add what you like and you have this healthy salad to please you. This versatile salad can also be served as a starter; considered to be an early summer delicacy but can be enjoyed throughout the year.
Beef tenderloin Carpaccio:
Roasted pork belly:
Roasted pork belly is a delicious festive season treat, can be enjoyed all year round.
Roasted chicken is an Italian delicacy. The chicken is roasted to perfection so that it has a crunchy skin on the outside and juicy, tender meat on the inside. Served along with vegetables like potatoes and celery. Chardonnay White burgundy, Sauvignon or even a Pinot Noir compliment a roast very well.
What would you get if you simmer milk, sugar, cream and gelatine; and cool it? A Panacotta. This light and creamy dessert has a supple texture and compliments fresh compote or coolie.
Tiramisu actually means pick me up. This generous dessert is layered of lady fingers (savioardi) soaked in coffee and sometimes even liquers like kahlua and a mixture of mascarpone cheese and whipped eggs. Garnished with powdered cocoa, makes a hit.
A sweet dish sometimes layered with the thickest layer being cheese. A traditional Italian Cheese cake is made of ricotta or mascarpone cheese, barley flakes, sugar and vanilla extract. Candied fruits such as blue berries or raspberries are also used to add flavour.
Slow churned with less fat and less air than the usually dense American ice-cream, Gelatos are silky-textured, milk desserts. Some of the most popular flavours are still the basic cream, chocolate and perhaps a fruit flavour (usually local fruit in season).