СТИЛІЗАЦІЯ БАРОКО ТОП МАТЕРІАЛ

Italian cuisine. Grigorenko Natalia. Myronenko Valeria

Italian cuisine. The aroma of Italian cuisine cannot be confused with any other. It is filled with the spirit of the gifts of the warm sea, the fragrance of herbs and the tartness of fruits that have ripened in the sun-drenched spaces. When creating dishes, the culinary wizards of the Apennine Peninsula rely on the centuries-old experience of their predecessors.

Cooking in Italy was raised to the rank of art during the Renaissance. Bartolomeo Sacchi (Platinum), librarian of the Vatican, compiled a complex cookbook called "On True Pleasures and Well-Being" (De Honesta Valuptate ac Valetudine); over three decades, the book went through six editions. Florentine merchants spent large sums, founding culinary arts schools.

PIZZAApproximately 200 years ago, in one of the most densely populated cities in Europe, Naples, bakers began to quickly prepare a dish for the poor - these were dough cakes covered with a layer of tomatoes, sprinkled with oregano (dried marjoram) and sprinkled with vegetable oil, sometimes putting a little on top raw That's how pizza appeared.{5 C22544 A-7 EE6-4342-B048-85 BDC9 FD1 C3 A}

LASAGNALasagna was first baked in Emilia-Romagna, but later this dish gained popularity not only in Italy, but all over the world. The first lasagnas were prepared in the oven in special pans without a handle, where a certain number of layers of thin dough were placed, alternating with stew and Parmesan cheese.

CARBONARAMost culinary historians believe that the dish appeared in Italy. He said that the idea came to the mind of carbonaio, who worked in the Apennines. They set out for the mountains in a few months, gathering non-perishable products with them - hard cheese, olive oil, cured pork and pasta. Eggs were obtained from nearby farms. And then they built a fire and cooked a delicious dinner in a pot.

PANETTONEThe origins of this pie are ancient, since the days of the Roman Empire, when the ancient Romans sweetened sourdough pie with honey. Perhaps this Christmas bread is mentioned in a contemporary recipe book written by the Italian Bartolomeo Scappi, personal chef to popes and emperors during the reign of Charles V.

PANACOTTAPanna cotta literally means "boiled cream" in Italian. But in fact, the cream is not boiled, but only brought to a boil. In ancient times in northern Italy, in Piedmont, cream was heated together with fish bones, after which berries or hazelnuts were added and left to cool. The result was a delicate and delicious dessert.

TIRAMISUThe name "tiramisu" translated from Italian means "take me away". It was an aphrodisiac dessert offered to clients at the end of the evening to perk them up and solve any problems they might have with their marital duties after returning to their wives. That is, it is a natural Viagra of the 19th century.

CHEESEItaly is famous for its cheeses: Mozzarella, Bel Paese, Burielle, Gorgonzola and, of course, Parmesan. Fragrant, grated or cut into small pieces, it is an integral part of an Italian dish that connects all the components and gives it a special taste.

WINEWine in Italy is a national drink, along with other dishes, a jug of wine is always present on the table of Italians, as they are great connoisseurs of wine.

THE END