【西餐】意大利菜食谱-英文.pdf

La cucina italiana , with its appetizing medleys of Fresh produce is essential to Italian cooks, with aromas, flavors, colors and textures continues to gain their legendary knack for making things look easy. magnitude as the western worlds favorite cuisine. But menus also rely on specialty foods - cheeses, Italian food is doubly appealing for its healthful pasta, cured meats and fish, baked goods, olive oil, nature, for the olive oil, grains, vegetables, herbs, vinegar, condiments and sauces - crafted by artisan in fish, cheese, fruit and wine of the ancient Italy following age-old techniques. Their excellence Mediterranean diet that is increasingly esteemed as cant be duplicated, yet copies abound. The gap in the ideal modern way to eat. quality between Italys authentic artisan foods and By now the pleasures of pasta, pizza, risotto, the widespread fabrications continues to grow. balsamic vinegar, Parmigiano Reggiano, Mozzarella, Italians trace their culinary heritage to Romans, gelato and espresso are so familiar to foreigners that Greeks, Etruscans and other early Mediterranean they might not realize that Italy doesnt have a peoples who elaborated the methods of raising, stereotyped national cuisine. Instead, cooks over the refining and preserving foods. But dining customs monumental repertory of recipes and dishes that acquired local accents in a land divided by mountains vary from region to region and town to town. Its this and seas into natural enclaves where independent local individuality that makes la cucina italiana so spirits developed during the repeated shifts of ruling original, so diversified, so delightful.