Italian Cuisine. Rakuchinapovera The food is Italian poor coastal southern Basically, Italian seasoning and olive oil, usually chicken or game (except for Haruka Kita), cooked vegetables, and grains, fruits, fish, and the combination of cheese, some meat, has been configured. Vegetables, beans and grains are playing a recurring role of diet in Italy a lot of meat and are not part of regular daily meals, often olive oil is usually seen in dark green it are (from the first pressing) south, north, where refined, golden oil is seen. Most Italian pasta is standard except for the north where the risotto and polenta until it becomes the first course of the meal. Pizza in Naples and Sicily, but has a thick crust, the crust in Rome, like a thin cracker.
Pizza also varies across countries. Often cook tortellini and central coastal areas, to use the ravioli and prosciutto. South mozzarella and peconrino Caciocavallo with cheese, tomato and Oribuoirubesu north of the dish more, more butter, cream, polenta, Mascarpone, Grana Padano and Parmesan, risotto, lasagna, fresh Dried pasta has a tendency to use an egg pasta. Traditional Italian cuisine, but varies by region, they are also one of the north / south pattern does not strictly follow. Not only the high priority of Italian cuisine is very regional, will be placed on the use of fresh ingredients used.
Each area is unique because it boasts of food, in this sense, there is no one really Italian food. Italy was officially unified in 1861, the food is Greek, Roman, Gaul, German, Turkish, Hebrew, Slavic, Arabic, Chinese and local cuisine from the countries affected by the other civilizations reflect the cultural diversity. Italian cuisine is varied as a region of Italy.
