Italian Food Has Multiple Influences

When it comes to Italian food, you have to understand that not only were the Italians who have shaped the way the food tastes or looks. There are many other influences that shaped Italian cuisine as we know it today, and if you really look closely, you can actually see some of the other countries and traces of practical work in the cultures of Italy.
 The Greeks are close neighbors and practices have had a hand in the scene of Italian cuisine, and although they have not always been in history along the Italians and Greeks shared many recipes, and better. The same can be an aid to the Persians and the Arabs moved in the regions of Italy and have left their mark too.

Sea Food is a new development

While the Italians have an abundance of coastal Italian cuisine scene in the beginning actually not include seafood first choice. It took the Greeks to show the Italians that the seafood is abundant and can actually make wonderful dishes with the likes of crustaceans and fish. It is an important fish in the Italian industry today, and it's evident by the number of people found in local fish markets on Saturday morning.
 The Greeks introduced the Italians to fish recipes with white sauces and fresh pasta, and the country of Italy and embraced practically adopted as its own costs. Today you will find many Italian restaurants that actually use seafood as their main meal of choice and sale of seafood plates go through the roof.

Grains that changed culture

If you are going to see what really changed the culture of the majority over Italian food in Italy, should be the introduction of rice by the Arabs. When the Arabs opened the way to Italy, brought with them now known as rice grain.
 This was brought to Italy through Spain, Greece, and actually did very well in Italy, where it is installed. The land in Italy was well equipped for growing rice cultures, as called for under flat land which was near the main sources of water.
 Over the years, the Italian rice used to build some of his most famous recipes today. And when you dine at Italian restaurant, you will notice many dishes are served with rice or as a main dish with rice on the side.

It is undeniable Long range Kitchen

When it comes down to it, we can not deny the great variety of Italian food. Italian restaurants can be found in almost every major city in the world today, and that says a lot about the quality and appreciation of food that Italians enjoy daily.
 You will be hard pressed to find an apartment in the Italian menu that will not raise an eyebrow and make you curious to try.

Mangia Marathon - It's All About the Food

italy, the food supply is to show the hospitality and love; by this standard we felt welcomed and loved it's not that we did not expect. We did. But the idea of an experience seldom is the same as reality. Our last day in Italy last September turned out to be true.

We knew we were in trouble when my cousin, Enrica, called us and invited us to his home for "lunch" on our last day of sightseeing in Italy, where my grandparents were born. Normally, lunch would not be a problem, but it was Italy, where the food and the experience of sharing are sacred and taken seriously.

Enrica had requested the day off to cook for us, he told us this food would be more likely to consume several hours. We as a family to return home through the "big pond", were the guests of honor. Despite this, we knew we were in torture, wonderful as it looks. Another set of primes few towns away had also invited us to "dinner" on the last day.
The problem was how Pace, however, all guests taste and shower with appropriate praise for each song. How can we avoid being agonizingly full before reaching our next multi-course meal with the next group of cousins? Do not eat good heart would be insulting and certainly do not want to make "a brutta Figure" (a bad impression).

We prepare for a marathon day of eating, got home Enrica and full of delicious smells and smiling cousins. My cousin, Carlo, ordered "MANGIA!" and we went to the table. The meal began innocently with the usual antipasti: various meats, cheeses, olives and breads. Then two huge steaming pots of different types of polenta born; of course, expected to enjoy both. Next appeared a large plate of cinghiale, boar my cousin, Serafino, had caught.
 No way around tasting that although vegetarians. Plates of assorted vegetables, ricotta cheese home with local wild mountain honey, fruit ... the dishes kept rolling. Just when we thought we were home free, the dessert arrived. From old cousin Angelina had later seen the night before making the change, which of course have fun. Everything was delicious swooningly.
 A champagne toast, wine more house and one last sip of brandy burning throat to finish him, and that were performed.

We said goodbye and deployed, making our way back to our hotel to take our excess filler misery privately. We had two hours to digest before the next round. My parents took a nap while my husband and I tried to wash it down (does not). Too soon, it was time to go home Adriana cousin where we immediately filled with snacks and wine.
 Then we moved inside for dinner "real" dishes vegetables in oil and vinegar, salt meat, aromatic cheeses, bread, fruit, pastries ... when we said goodbye, we could hardly move. We never wanted to hear the word "MANGIA!" Once again.