Il Cibo Italiano

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Il Cibo Italiano

• Ialian 1A

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• Mediterranean diet

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Antipasti, antipasto, anti-pasta, whatever you
call it ...

• Italian appetizers offer some of the tastiest
  beginnings of any ethnic niche. Antipasti,
  Antipasto in the singular, means to tease the
  palate.

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Primo Piatto

• Types of pasta.
• There are two basic kinds of pasta pasta
  'asciutta' - 'asciutta' means 'dry' - which is
  found on grocery shelves, and 'fresh' pasta, or
  just pasta, which you make yourself, or find in
  the refrigerated section of your grocer.

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• Pasta shapes. At last count, there were more that
  130 pasta shapes available somewhere in Italy. A
  subjective choice, although Italians tend to name
  their pasta dishes with the name of the pasta
  used Fettuccine Alfredo, Bucatini a
  l'Amatriciana, linguine with clam sauce, pointing
  up the importance of using a particular shape of
  pasta with a particular sauce - chunky sauces
  with larger pasta sizes and shapes (bucatini goes
  well with the chunks of bacon in Amatriciana
  sauce, for instance) and more delicate shapes
  with more delicate sauces.

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Risotto, the very name epitomizes Italian cuisine

• To make risotto, you must use a certain type of
  rice. Italian Arborio (a fat, starchy, medium
  grain rice) is by far the most common used in
  this country to make risottos.

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Secondo Piatto
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I contorni

• Peperoni  arrostiti Melanzane  sott'
  olio Patate  al  forno Piselli con cipolle e
  prosciutto  Insalata  campagnola.
• Ingredienti  naturali  e tanta  fantasia  per 
  accompagnare i vostri piatti 

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Le bevande
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Dolci
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