The best creamy dishes of Italian cuisine. National dishes of Italy

Italian cuisine is recognized as one of the best in the world. Recipes for national cuisine are known to almost all citizens of the country. In our state, not everyone is familiar with them. National dishes in Italy (a photo of them will be presented below) are distinguished by a wide variety of seasonings and ingredients. In the dishes, you can taste the taste of seafood, vegetables, poultry, lean pork, beef, cheese, fruits, rice, berries and legumes.

Italian which involves the use of all kinds of vegetables and spices, such as zucchini, lettuce, tomatoes, eggplant, artichokes and others, is very tasty. Vegetables can be an independent meal. They are also served as a side dish for fish or meat.

Bruschetta

What are the national dishes of Italy? For example, bruschetta. This is a great option for an afternoon snack or breakfast. There are many ways to make bruschetta. We will now consider one of them.

• one clove of garlic;
• ciabatta;
• spices;
• one large tomato;
• olive oil;
• balsamic vinegar;
• spicy herbs (a little, to taste);

Cooking Italian starter at home:

1. Cut the ciabatta in half, dry in a frying pan without oil.
2. Peel the garlic, chop on a grater (fine).
3. Chop the herbs.
4. Grate dried bread with garlic, herbs. Top with olive oil (a small amount).
5. Cut the tomato into small cubes, combine with chopped herbs, pour with olive oil, then add spices and mix.
6. Then put the tomatoes with herbs on the ciabatta and serve the dish to the table.

Neapolitan pizza

What other national dishes of Italy are known? Of course, the most popular dish of this country is pizza. There are a large number of its types. We will now tell you about a real Neapolitan fragrant flatbread made of thin dough with high sides around the edges. The dish is very hearty, tasty, prepared quickly.

To prepare the dough for Neapolitan pizza, you will need:

• twenty grams of sugar, fresh yeast;
• 250 grams of flour;
• two st. tablespoons of olive oil;
• a pinch of salt;
• 130 ml of water.

For the filling you will need:

• thirteen leaves of dry basil;
• 175 grams of mozzarella;
• one teaspoon of oregano;
• 200 grams of tomatoes per own juice(without skin, crushed);
• spices.

Cooking process delicious dish at home:

1. Dissolve salt, yeast and sugar in warm water.
2. Next, add olive oil and flour. Then knead the dough. Knead it until it stops sticking to your hands.
3. Next, cover it with a towel, leave it under it for thirty minutes.
4. Then cut the mozzarella into cubes.
5. Grind tomatoes (without juice) with a blender or a fork until the consistency of the sauce. Then add spices and stir.
6. Put the finished dough on the form, roll it out.
7. Then put the sauce, spread it evenly over the dough. Add basil leaves, oregano and mozzarella cubes. Then form the edges of the pizza.
8. Cook in preheated oven for twenty minutes.

Risotto

Continuing to describe the national dishes of Italy, let's talk about risotto. This dish is made from rice.

• three shallots;
• fifty grams of butter, Romano;
• one hundred grams of shrimp, mussels in shell;
• water or fish broth;
• 100 ml of white wine;
• 200 grams of aborio rice;
• 200 grams of sea cocktail.

For the marinade you will need:

• three st. tablespoons of olive oil;
• pepper;
• a bunch of fresh thyme;
• salt;
• a tablespoon of lemon juice;
• white wine.

Cooking process:

1. Sort and rinse seafood. Put in a container.
2. Next, add the ingredients for the marinade there. Stir. Leave for ten minutes.
3. Fry seafood for five minutes
4. Peel the mussels from the shell, marinate separately. Fry one minute on each side.
5. Do the same with tiger prawns.
6. Next, fry in a heavy-bottomed saucepan for olive oil shallots (finely chopped).
7. Add rice, fry for a minute.
8. Pour in the wine. As soon as it evaporates, note ten minutes. At this time, the risotto is being prepared. Add broth as needed.
9. Next, put the seafood in the risotto. Cook seven more minutes.
10. Then add cheese and butter. Mix well. Serve the dish, pre-garnished with seafood, herbs.

Focaccia

Focaccia is an Italian flatbread. It is made from the same dough as pizza. Only on top of the cakes do not lay the filling.

For cooking you will need:

• a sprig of dry rosemary;
• 250 grams of flour;
• a teaspoon of dry yeast;
• 130 ml of water;
• 1 tsp dry yeast, sugar;
• a little coarse sea salt;
• 100 grams of potatoes;
• three st. tablespoons of olive oil.

Cooking process

Tiramisu

We have considered the national dishes of Italy, now I would like to talk about the sweet treats of the country. Tiramisu is a traditional dessert. Its base is made from mascarpone cheese.

For cooking you will need:

• 400 grams of savoiardi cookies;
• ten eggs;
• 200 grams of sugar;
• 500 ml cream (fat content 35%);
• 200 ml espresso coffee;
• 25 grams of dark chocolate;
• 500 grams of mascarpone;
• 30 ml brandy;
• cocoa powder - (optional)

Cooking delicious italian dessert

Panna cotta

Panna cotta - the most delicate dessert, which is prepared from gelatin and cream. The name of the cake literally translates as "boiled cream".

To prepare this dessert, you will need:

a glass of milk, cream;

Half a cup of sugar

1 teaspoon of vanilla sugar;

8 grams of gelatin;

250 grams of freshly frozen strawberries;

chocolate balls (needed for decoration).

Dessert preparation:

1. First soak in cold water gelatin.
2. When it swells, put on water bath to fluff up.
3. Combine the cream with sugar (with two glasses), lemon zest, vanilla sugar. Warm the mass on fire to eighty degrees.
4. Next, add gelatin to the mixture, mix.
5. After the mass, pour into molds, put in the refrigerator for three hours or more.
6. To prepare the sauce, defrost the strawberries, chop with sugar (to taste) using a blender.
7. Make powder from a few tablespoons of sugar.
8. Remove the dessert from the molds by inverting the containers onto a plate.
9. Pour sauce over, decorate with chocolate balls, sprinkle with powdered sugar.

Conclusion

Now you know the national dishes of Italy, a list of them is presented in our article. We hope you can make them at home.

Anyone who has visited Italy at least once will always remember the rich and deep taste of Italian cuisine! Hot pasta with melting cheese and fresh tomatoes, the famous onion soup, the most delicate Tiramisu dessert, a rich collection of traditional Italian wines and, of course, pizza!

Birth story

If you go to Italy for real pizza, you can be a little disappointed. This is a dish that is firmly entrenched in the menu of Russian pizzerias has nothing to do with its Italian counterpart. And, according to many travelers, our product is tastier! Unexpected, right?

Chefs have long adapted the recipe to Russian taste preferences. And we love pizza with rich, varied toppings. The traditional Italian pizza is thin dough and an even thinner layer of filling from two or three components.

To understand why Italian pizza looks the way it does, we need to look at history. Many centuries ago this dish in Italy was considered food for the poor. And only then, having fallen in love with King Ferdinand II, it was able to get to the royal court.

True, the king worked hard, proving to Queen Margarita the merits of such a delicacy. I had to come up with a new way of kneading dough with a whisk(they used to get in the way with their feet) and make special forks so that the royals do not get their fingers dirty.

And what tools are needed today in order to cook a real one according to any of the recipes? Italian pizza at home?

Tools and components

If you rarely cook, you can use the most common kitchen utensils that are in every home:

• a flat table surface or a large cutting board for rolling out dough;
• rolling pin;
• convenient deep bowls for mixing ingredients;
• grater;
• knife;
• hob with oven.

Professional chefs preparing pizza in a special oven that heats up to almost 500 degrees, as well as a special round knife for cutting the finished product.

But you can cook pizza without these devices. The main thing is to pick up fresh products and add some inspiration to them!

And on our website you will find a recipe for making a classic. Try to cook this dish like in a real Italian restaurant!

Dough

So what products do we need? According to the classic dough recipe for a real thin Italian pizza, you need to prepare the following ingredients:

• clean water (1 glass);
• flour (1 cup);
• natural olive oil;
• salt (1 teaspoon);
• sugar (1 teaspoon);
• dry yeast (1 teaspoon).

Slightly heat the water and add a spoonful of flour, salt, sugar and yeast to it. For convenience, it is best to use a deep bowl. When the yeast ferments (and this will happen literally in 10 minutes), we carefully pour the remaining flour and olive oil into them.

Knead the resulting dough. It should turn out thick enough. Then we roll it out and proceed to the preparation of the filling.

How to cook Italian yeast dough for real pizza at home - look at the video:

But the filling for Italian pizza depends on which recipe for cooking at home you choose.

Filling options

We bring to your attention two traditional recipe delicious real Italian pizza on a thin crust in the oven with a photo of the results.

With seafood

To implement this recipe, we need: frozen peeled shrimp, boiled mussels, squid, 1-2 types of cheese, pitted olives, bell peppers, ketchup or tomato paste, spices to taste . Instead of shrimp, mussels and squid, you can use ready mix"Seafood Cocktail".

When all the components are ready, we proceed directly to cooking:

• Take the prepared dough and transfer it to a baking sheet, which must first be treated with oil.
• Slightly flour the dough and grease with ketchup or tomato paste.
• Lay out the seafood in an even layer.. We should not have empty seats on the circle.
• We distribute on the surface of the circle pre-cut into small squares bell pepper.
• Adding olives.
• On a coarse grater Grate cheese and sprinkle generously im a future culinary masterpiece.
• Adding spices to taste- salt, pepper, aromatic herbs.
• Preheat the oven and put the pizza in it for 15-20 minutes.

"Four Seasons"

This recipe will become especially popular in those homes where Each member of the family has their own special taste preferences.. This type was invented many centuries ago and you can still find such a pizza in any classic pizzeria.

The peculiarity of this recipe is a subtle combination of several flavors at once. Therefore, for cooking we need: pickled artichokes, salami, cherry tomatoes, mozzarella cheese, fresh champignons, bell pepper, ketchup, egg.

• We spread the rolled out dough on a baking sheet greased with vegetable oil.
• Apply a thin layer of ketchup and make small cuts on the circle of our future pizza. We should get four identical sectors.
• Hard boil an egg and cut it into small pieces.
• Filling in the first sector our pizza with sliced ​​egg and mushrooms (which we also pre-cut).
• Second sector fill with artichokes and whole olives.
• To the next sector we spread the sausage, cut into thin slices and bell pepper, which should also be cut into small pieces.
• last sector fill with cheese and tomatoes cut in half.
• Sprinkle all ingredients grated cheese, add pepper, salt and herbs to taste.
• We send our culinary creation to the oven for 15-20 minutes.

When our pizza is ready it is important to properly serve it on the table. How can this be done?

Classic and unusual video recipes from the masters

"Margarita"

How to make the classic Italian Margherita pizza named after the Queen:

"Sicilian"

Cooking Italian pizza according to the Sicilian traditional recipe:

With mushrooms and pepperoni

Let's get acquainted with the recipe for pizza with mushrooms and pepperoni - a masterpiece of Italian cuisine:

Quick breakfast

Quick pizza for breakfast from Yulia Vysotskaya with onions, peppers and zucchini:

mini pizzas

Another recipe is small pizzas that are perfect for breakfast:

How to serve?

If you have ever ordered a pizza that was incredibly delicious? So delicious and fresh that you could eat it with your hands right out of the carton?

The same feed rule will work with home variation- you can simply present guests with hot and delicious pizza, which will be eaten in just five minutes. But you can do it nicely:

• Posting the finished product in a flat large plate or on a special wooden board-tray.
• Using a special round or regular knife, cut the pizza into several identical pieces..
• We serve our product on the table hot (the cheese must be stretchy!).
• Pizza can be served with various sauces and olive oil.
• In advance ask guests if they need cutlery. Many people prefer to eat this dish only with their hands.
• Don't forget to put napkins on the table.
• Serve every guest small flat plate, from which it would be convenient to eat pizza.

Very popular all over the world national dishes of Italy, thanks to spaghetti and pizza. Traditional cuisine very diverse and regional. Each region has its own original dishes. The basis of Italian cuisine was laid by historical traditions with cultural influences and taste preferences of Arabs, Greeks, Romans, Lombards and other nationalities that once inhabited the peninsula.

How to choose a restaurant in Italy?

The locals know where they cook really delicious food. They need to be guided.

Expert advice! Restaurant owners don't always want to make expensive repairs, so you shouldn't judge food by its decor. It is better to take a closer look at lunchtime, where there are more local visitors - go there and go.

The waiter will lead you to your table and give you the menu. While the national dishes of Italy are being prepared, they order something to drink (wine or water).

Usually, they first ask for an antipasto (literally, "before pasta"). From a wide variety, you can choose smoked meats, olives, pickled vegetables, capers, cheeses, herbs, seafood or fresh fruits.

A common version of antipasto bruschetta is toasted bread with tomatoes, garlic, pepper, salt and olive oil.

Expert advice! You should not order a lot of antipasta, so as not to interrupt your appetite. It is better to leave room for other dishes.

National dishes of Italy - first and second courses

The choice of first courses (il primo piatto) is huge. These are pasta, and lasagna, and risotto, and ravioli, and soups, etc.

The second course is traditionally meat, fish or seafood with side dishes. For example:

• Beefsteak (bistecca).
• Chicken cutlets or meatballs (polpette).
• Salmon (salmone).
• Seafood (frutti del mare).

Expert advice! Tips range from 5% to 10% of the order. In addition, serving costs are included, which usually range from 2 to 8 euros.

Products specific to Italian cuisine

Italian cuisine is distinguished by the abundance of fresh Mediterranean ingredients. Typical products include:

• Cheeses (parmesan, mozzarella, ricotta, gogonzola, mascarpone).
• Vegetables (eggplant, tomatoes, lettuce, zucchini).
• Wheat flour (all kinds of pasta and dough products).
• Olives (olive oil).
• Beef and poultry.
• Almond.
• Spices (garlic, basil, rosemary, capers, oregano, pepperoni).
• Legumes (lentils, beans).
• White mushrooms.
• Wine, grappa (strength 40-55%).
• Fruits (oranges, lemons) and berries.

Many of these products can be brought home from a trip. Read more about this in our article -. The various sets of products mentioned are calling card a certain area. Let us consider in more detail the national dishes of each region of Italy.

What dishes are the regions of Italy famous for?

Rome

Based on seasonal ingredients and quite simple cooking. Therefore, it traditionally contains vegetables (beans, peas and artichokes), cheese (ricotta, pecorino romanno) and meat (goat meat, lamb). Mandatory winter product - lard(strutto). Widely used in cooking natural fats, and for raw vegetables- olive oil.

Abruzzo and Molise

These regions are united by a common history, and therefore their national cuisines very similar. Abruzzo and Molise are located in the northwest of Rome and are famous for their smoked meats and cheeses. Their inhabitants often eat lamb, and closer to the coast - seafood and fish. Spicy pepper Peperoncino is grown in Abruzzo.

Basilicata

The region is located on the “lift of the boot” in the most mountainous area (2/3 of the territory is mountains), so the development of agriculture is difficult. The cuisine of Basilicata consists mainly of very hearty meals: rich soups, smoked meats, beef. Basilicata is the birthplace of provolone cheese.

Calabria

The "toe" of the Italian "boot" Calabria borders on a mountain range in the north and is washed by the seas on three sides. The national dishes of Italy are represented here by fish and seafood, especially from tuna and swordfish. Vegetables and fruits (olives, eggplants, lemons, oranges) are widely used. The dessert menu consists of dishes from almonds, figs and honey.

Campaign

Naples (the capital of the region) is home to the world-famous pizza and sun-dried tomatoes. In this area, the first place is given to fish and seafood, the second - hearty stews with lots of garlic and spices, the third - fruit desserts and confectionery local production.

Emilia-Romagna

The medieval regional capital of Emilia-Romagna, Bolnier, has some of the best restaurants in the country. Parmesan, Parma ham, mortadella ( pork sausage), balsamic vinegar and all kinds of pastes.

Expert advice! In the famous dish Spaghetti alla Bolognese, despite the name, spaghetti is not used, but long flat noodles (tagliatelle) or short types of pasta.

Local cuisine is well seasoned butter, cream and other dairy products. On the New Year stuffed in Modena pork legs(zampon).

Lazio

On this land stands the capital city of Rome, in which the most the best restaurants and famous ice cream parlors. The cuisine of the region is rich in lamb and veal (saltimbocca schnitzels). Its characteristic difference is fresh, high-quality products, prepared quite simply. A typical Italian national dish is Suppli al telefono, which is rice balls (risotto) stuffed with mozzarella cheese and deep fried.

Lombardy

The region borders Switzerland and is the richest. In the southwest there are plantations of corn and rice. From here came: polenta, risotto in Milanese, sweet pie penttone, amaretto and campari liqueurs, gorgonzola, mascarpone and grana padano cheeses. The local population prefers meat stewed in wine (ossobuco) and various stuffed pastas (tortelloni, ravioli).

Liguria

Primorsky district is famous for its seafood and fish dishes. The port of Genoa is one of the first cities to have access to Asian spices. Spicy spices are still very popular here. The best basil in the country is grown in Liguria, hence the pesto made from basil, olive oil and cheese.

Marche

The national dishes of Italy in the town of Marche are prepared from game caught in the mountains and seafood. Pork, olives and pasta, intricately cooked, are also common.

Piedmont

The cuisine of the region has adopted some of the culinary trends of Switzerland and France, as it borders on them. Typical dishes are polenta (porridge made from cornmeal), gnocchi (dumplings), risotto. Viticulture and winemaking are developed in the Padana Valley. This is where barbaresco is made. White truffles are grown in Piedmont, best garlic and bow. Popular dishes include vitello tonnato (marinated veal) and panna cotta (creamy pudding).

Apulia

In addition to mussels and oysters, a specialty in the region is closed pizza calzone. Puglia produces excellent fruits, vegetables, herbs and olives.

Sardinia

The main role in Sardinian cuisine is played by tuna, lobster and eel. Traditional dish for the holidays - suckling pig on a spit. A favorite dessert of the locals is Pecorino sardo (a kind of pecorino).

Sicily

On the island in different time different cultures dominated, so the dishes combine elements of Spanish, Greek, Arabic cuisine. They brought to Italian cuisine a craving for spices (cinnamon, nutmeg, clove), bell pepper, sweets and fruits (citrus fruits, melons, apricots). The main dishes are fish and pasta.

Trentino - Alto Adige

The gastronomy of the region was influenced by neighboring Austria, so traditional dish are dumplings and smoked sausages. Winemaking is also well developed here.

Tuscany

Fertile land allows you to grow excellent fruits and vegetables, and large pastures to raise livestock. Beef, pork and game dishes are popular. The most famous: Florentine steak, cacciucco (seafood soup), ribollita ( bean soup), panzanella (a salad of vegetables and croutons), crospini (snacks on toasted bread). In Florence - lampredotto (abomasum).

Umbria

The region feeds on pork, lamb, game, river fish, very simply prepared. Umbria supplies high quality olive oil and black truffles. A typical dish is a thick stew of lentils, green beans and chickpeas.

Veneto and Friuli

Produced here 20% of all Italian wine. Fish and seafood dishes are typical; risotto and polenta. The signature dish is rice with peas (risi e bisi).

Traveling to different regions of the country, you can get to know the national dishes of Italy, prepared from high-quality products and spices, taste delicious desserts and enjoy the wine variety.

There is no such thing as popular Italian dishes, as Italian cuisine is generally accepted all over the world. Italian food largely depends on local traditions and history, as well as local and seasonal products.

Some of the most famous and exquisite Italian delicacies, such as the white truffle, can only be found in certain regions of Italy. This suggests that Italian food tends to be structured. Throughout Italy, you can find antipasto, primo, secondo, and various desserts, but they are prepared differently in each region of Italy.

However, in order to answer the most frequently asked question, what are the most popular Italian dishes, we want to present you with this list.

Paste

Pasta can be separated by composition (only Wheat flour and water, or just wheat flour, water and eggs), by expiration date (fresh or dry pasta) and by production method, shape or cut.

There are many forms of pasta, but Italians usually prefer to group pasta for short and long, regular or stuffed.

A certain type of pasta goes well with a certain sauce, depending on the shape of the pasta. Some types of pasta are found only in a certain region. The name of the pasta varies depending on the region.

Pizza

Oven-baked pizza is a thin, round-shaped bread topped with tomato sauce, cheese, olive oil, and other ingredients.

In fact, there are two types of pizza: Neapolitan, which is more dense, reminiscent of flat bread, and Roman, which is more thin pizza with crust. Neapolitan pizza is similar to American pizza.

Also, Italians divide pizza into red (with tomato sauce) and white (usually called “focaccia” or flatbread cooked without tomato sauce but with other ingredients).

You won't find a wide variety of spices in Italian cuisine, but they are almost always used in conjunction with herbs for added spice.

Balsamic vinegar, olive oil, parmesan (or sheep's milk cheese), black olives, pine nuts - all of these ingredients are commonly used to add flavor as a condiment (the latter ingredients are used in some regions of Italy). Olive oil is considered the main ingredient in cooking.

Risotto

Risotto is a rice dish. Risotto is served as a main dish and can be seasoned with different ingredients. Rice is boiled in broth until thickened. The broth can be meat or fish, depending on the ingredients with which the dish will be seasoned.

Almost all risotto recipes include ingredients such as parmesan (with the exception of fish risotto), butter (no cream!) and onions. Some of the most famous risottos are: "alla romana" (risotto with chicken liver) and "alla milanese" (Bright yellow risotto with saffron and spices).

Other famous Risottos: Risotto with mushrooms, Risotto with Piedmontese white truffles or black truffles, Risotto with seafood, Milanese risotto seasoned with saffron.

Minestrone (vegetable bean soup)

A type of thick soup with vegetables, beans, pasta, rice, or tomatoes. Served as a main course. Minestrone is a good alternative to pasta or risotto.

Fish soup

Braised fish seasoned with fresh ingredients.

Meat and fish dishes (and other second courses)

Main Italian dishes(depending on the region) are considered: Florentine steak, beef stew, veal chops in egg or fried chops, schnitzel with saffron and spices, boiled meat, osso buco, eggplant parmesan casserole and saltimbocca alla romana.

Ossobuco

Veal shank fried in olive oil. This dish has thousands of interpretations, such as lemon, capers, marsala, and more. famous dish"in Milanese" (alla Milanese).

Neapolitan mussel soup

Despite the name, this is not exactly a soup, but rather a classic way of serving and cooking mussels with delicious sauce and white wine, garlic and Italian parsley. Soup is prepared in a similar way with beans and vongolo, mussels and clams.

Depending on the type, Italian cheeses can be served as an appetizer for the first courses, or when serving third, fourth courses and desserts. The most famous Italian cheeses are: Parmesan, sheep's cheese, and of course Buffalo Mozzarella.

Parmesan

In Italy (and the rest of Europe), the name "Parmesan" is the designation for a hard, granular cheese from Parma. The generic name of this cheese in other parts of Europe is Garna.

Famous Italian desserts: Tiramisu, Sicilian birthday cake and Neapolitan Easter cake.

Tiramisu

Tiramisu is the most famous dessert. This is a sponge cake soaked in coffee with mascarpone cheese.

Other sweet dishes: Italian ice cream, pasteurella (Sfogliatelle, Maritozzi, Aragoste) and pasticini (cookies).

Italian cuisine has many advantages. Among them are bright unusual combinations products, and simplicity, and loyalty to traditions, but most importantly, Italian cuisine is not overloaded with meanings, which makes it accessible and understandable to everyone. Frankly, I cannot even imagine a person who can not like Italian cuisine, with its bright colors. Mediterranean flavors and the ability to get the most out of seemingly simple products. Along with the French, she made a huge contribution to the formation of the world culinary heritage, and to find Italian restaurant or a modest pizzeria is now possible anywhere in the world.

In this compilation, I decided to collect 10 of my favorite Italian cuisine recipes, and I had to rack my brains over which ones to include in this list and which ones to cross out. As a result, the list turned out to be incomplete anyway, because it did not include a single recipe for risotto or pizza, no desserts and fish dishes, but there are three classic recipe pastas and a few vegetable hits. Nevertheless, I hope that you will appreciate this selection of recipes, despite some of its one-sidedness, because Italy is always delicious - in any form and in any execution!

Generally speaking, Genoese pesto is an ingenious invention and one of those things that, when you try it for the first time, is quite shocking, so pesto doesn't need any fancy names. She is perfect without them. When choosing pasta, opt for spaghetti or, like me, tagliatelle. I think they go best with pesto. And if you have pesto left over - don't worry, you can eat it not only with spaghetti, but even just with bread.