Risotto translated from Italian means “arrozinho”. The dish, which originated in the northern region of Italy, in the city of Lombardy, is one of the most requested in restaurants.
In his initial recipe, it was basically composed of lightly roasted rice with onions, some vegetables and butter. Only a few years later, ingredients such as seafood and other meats were introduced.
The most common risotto is saffron.
It's impossible to talk about typical italian food without mentioning the famous lasagna bolognese. The origin of its word comes from the Greek “lasanon” and means “kitchen pot”. The association came about because in the past, lasagna was prepared and served in these containers.
The dish consists of layers of pasta filled with white cheese and sauces (bechamel) and meat with tomato paste (bolognesa). Regarding cheeses, in Italy Parmesan and ricotta are used.
Despite being little known by Brazilians, bruschetta is much appreciated by Italians and Europeans.
With a simple and easy recipe, the dish basically consists of toast, oil, pepper, garlic, basil and salt, lightly roasted.
Served as an antipasti (before the main meal), the word comes from Italian, from the word “bruscatto” (roasted or toasted).
Regarding the time and place, it is believed that bruschetta emerged in the period of Antiquity before Christ, in the regions of Lazio and Abruzzo. It is believed that the dish was born from the need to use the old bread for the peasants.
For those who don't know, ossobuco is a meat taken from the back of the leg of an ox or calf.
The piece has a rounded shape, with a piece of bone in the middle, made of marrow, an ingredient rich in proteins and with a high nutritional value.
Its origin was in the city of Milan, the preparation of the dish takes a few hours, being accompanied by sauces based on red wine, vegetables and spices. The saffron risotto is a great accompaniment to the ossobuco.
Its preparation is more common during the spring, when artichokes are most productive.
It originated in the city of Rome, Italy, and its preparation consists of washing and cooking the flowers, where they receive later seasonings and spices, such as mentuccia (typical herb of Rome), garlic, olive oil, Sicilian lemon, thyme, sage and so on.
For fans of a good appetizer, here's a mouth-watering recipe. the dish of finger food (food to eat with the hand), was born in the Marche region, more precisely in the city of Ascoli Piceno. The original recipe is believed to have been created around the year 1800 by the cooks charged with serving the royal families.
In its preparation, the “ascolana tenera” olive variety is used, larger in size and with more pulp than those in common use. In addition, other ingredients used in the recipe are ground beef, panceta, wheat flour, grated cheese, tomato, egg and black pepper.
The piadina Romagnola is a very old typical Italian bread. It is believed that the ancient Roman peoples learned the technique of its fabrication from the peoples of the Middle East, such as the Palestinians and Byzantine Greeks).
It is commonly served with other accompaniments, such as Italian cheeses and hams, vegetables and meat, as well as other types of fillings. Piadina is an excellent meal for those looking for light dishes that are easy to prepare and at the same time tasty.
Typical of the Tuscany region, the meat that the dish consists of is considered to be one of the finest in the world. The input is extracted from Chianina cows.
In terms of comparison, here in Brazil this steak corresponds to filet mignon, kebab and rump. The difference lies in the breed of animal from which the piece of meat was extracted.
It is commonly prepared over the grill and seasoned with spices such as ground pepper, oil and herbs. The most common accompaniment is the famous bean salad followed by slices of Sicilian lemon.
Regarded as the simple and easy pasta in Italian cuisine, the delicacy is very simple to prepare. The dish originates from the cheese of the same name and which is one of the ingredients that make up the recipe: pecorino or cacio (sheep's cheese) and black pepper (pepe).
It is believed that its appearance dates back to 3,000 years before Christ, having been the main food for shepherds and peasants.
The ingredients to prepare a Cacio e Pepe are spaghetti pasta No. 5, black pepper and cacio cheese.
Traditional in the Lazio region, Trippa Alla Romana's recipe has gained traction in the city of Rome, being considered the most consumed food by the poor class in the capital. Today, it has gained the status of exquisite by the world's gastronomic community.
Its preparation is done with one of the less noble parts of the ox: the tripe. There are also ingredients such as guanciale, mentuccia herb and pecorino cheese in its preparation.
One of the most consumed foods in the world, pizza is undoubtedly the biggest and best known typical dish of Italian cuisine.
Its origins date back to 1889, where it was served for the first time by King Umberto I and Queen Margherita of Savóia. The pizza's nickname was even given in honor of the monarch. Its creator was Raffaele Esposito.
It is believed that the ingredients chosen for the preparation were thought to be representations of the colors of the flag of Italy (green, white and red).
Spaghetti modality, the dish originated from the Umbria region and was prepared on charcoal grills. Hence the origin of the name: carbonara (coal in Italian).
The preparation of the recipe consists of mixing the spaghetti dough in eggs, pecorino and parmesan cheese, black pepper, oil or butter. In some options, add small pieces of bacon or pork.
Here we have two well-known ingredients among Italians: the bucatini (thicker spaghetti dough with a hole in the middle) and the Matriciana sauce (made with tomato, pecorino cheese, olive oil, and the famous guanciale, which is nothing more than cured pork cheek.
The origin of the name comes from the word “amatrice” which means “beloved” or “lover”. Originally from the region of Lazio, the recipe arose from the need of peasants to feed themselves during periods of long journeys.
Typically Italian, Arancini is the famous Italian breaded rice ball. Traditional in the cuisine of the island of Sicily, it is usually prepared with leftovers from another well-known Italian dish, risotto.
The origin of the name derives from the word “arancia”, which means “orange” in Italian. It has a rounded shape (balls) that resemble oranges. It is believed that the inspiration to create the dish came from the Arabs who made a lot of use of meat, spices (saffron) and herbs.
Among so many savory dishes, we couldn't forget about desserts. Tiramisu is undoubtedly the best known typical italian sweet.
It is based on biscuit, chocolate, coffee and mascarpone cream. The origin of its name is linked to the Italian word “tirami sù” which means “pull me up”.
The dish was created in the 16th century by Tuscan confectioners in reference to Duke Cosme III de Médicis.
It is the Italian artisan ice cream. Unlike common ice cream recipes, gelato uses less milk, fat and sugar. In its preparation, the ingredients are fresher and more natural, nuts, fresh milk and avocado.
Another interesting feature of the dessert is the incorporation of air into the recipe. That's right, air. It is what guarantees the smoothness, lightness and creaminess. Generally, seasonal fruits are used in their preparation, without the use of preservatives, dyes or artificial flavorings in their preparation.
Cannoli is without doubt the most famous Italian dessert in the world. It is a tube-shaped dough, fried and filled with the most diverse flavors, the most classic being ricotta cream.
Originally from Sicily, the dish appeared during the Arab domination in southern Italy, around 75 AD. Ç. Interesting fact: the cannoli symbolizes the love and union between man and woman, respectively represented by the biscuit (virility) and the ricotta cream filling (sweetness, softness and delicacy).
