The dishes of Italian cuisine are famous all over the world; anyone who thinks of good food inevitably thinks of boot, which is fully part of the glossary of national culture.
Each region has produced and preserved its specialties over time, the best known dishes are those of tradition, certainly tasty, appreciated and have become a symbol of Italianness in the world. From the simple ingredients of Mediterranean diet we arrive at culinary creations that have changed history: spaghetti with tomato sauce, pizza, the inevitable coffee at the end of the meal and the delicious ice cream.
And now around the world, it is possible to find restaurants that have always brought a piece of Italy to be savored wherever you are. Here are the most famous Italian dishes in the world!
1 - Pasta
It is the cornerstone of the Mediterranean diet, and the symbol of Italian cuisine in the world. Most likely its origin dates back to Sicily during the Arab domination, and from the island pasta soon became a typical dish of all Italy. His main ingredient is starch, which contains very high energy properties, and is obtained from processing of durum wheat semolina, which is mixed with pure water. Subsequently the dough is worked giving it a specific shape, so we have an infinite variety of types of pasta, from spaghetti, penne, rigatoni to farfalle. Smooth or striped, pasta is basically a simple food, ideal to be seasoned to your liking.
With regard to best known pasta recipes, are Carbonara, Spaghetti with tomato sauce and Spaghetti with meat sauce.
2 - Pizza
It is thetraditional Italian food best known in the world. Its origin is uncertain, but it probably has the Kingdom of Naples as its main seat. Its variant symbol is pizza margherita, so called because it was prepared by the pizza chef Raffaele Esposito for Queen Margherita of Savoy, in 1889. The royals, in fact, had known about the circulation of this very popular food, and the square chef Esposito made the margherita pizza starting from the tricolor, so here a dough made from flour, water and yeast, seasoned with the green of the basil, the white of the mozzarella and the red of the tomato, all cooked strictly in a wood oven. In pizzerias around the world it is possible to find pizzas seasoned in a thousand different ways.
3 - Lasagna
I'm a dish of very ancient origin. It seems that the ancient Romans already spoke of a thin layer made from wheat flour, then stuffed with meat. Even during the Middle Ages, and in several regions of Italy, there are written traces that refer to what, during the 600s, officially became a definitive dish, exactly in Emilia. However, the use of tomato sauce is to be attributed to the Neapolitans, therefore still today a sort of struggle persists about the origin of the recipe between the two regions, but whatever the truth is today a nice plate of lasagna is made from thin sheets of egg pasta, meat sauce, grated cheese and bechamel.
4 - Risotto
It is a dish typical of the regions of northern Italy, in particular of Veneto and Lombardy. Its history is uncertain, but it certainly dates back to the importation of rice from the East, which gave the idea, over time, to start rice cultivation also in Italy, especially around Milan. If rice was originally consumed in various ways, even as a medicine, today the dish is made in such a way that the starch during cooking binds the rice grains, giving it that aspect and that creamy consistency, typical of risotto. Among the most famous Italian variants are the Milanese risotto, starring saffron, Ticino-style risotto, with red wine, cheese, luganighetta or porcini mushrooms, and seafood risotto, with white wine, fish broth, mussels , clams etc.
5 - Polenta
It is a dish of Italian origin, and was born as a food consumed mainly among the poorest segment of the population. If once it was obtained from the processing of spelled and rye, today the color that characterizes the dish is yellow, so that it is prepared using corn flour. It is a typical dish of some northern regions, even if still today it is widely consumed in the Marche, Abruzzo, Lazio and Tuscany. Polenta generally comesserved with meats and gravy, cheeses and butter.
6 - Mozzarella
Among the best known Italian cheeses in the world, this dairy product is native to southern Italy. To obtain mozzarella, it is necessary to resort to hot spinning, a process that reduces the acidity of the milk.
Consumed fresh, to dress salads or enrich certain dishes, hot mozzarella becomes stringy and its fried version is very well known, that is the mozzarella in carrozza, which features the cheese inside crispy layers of bread, according to the typical Neapolitan recipe .
Finally, protected by the DOP mark in Campania, the buffalo mozzarella from Campania is also famous, that is the mozzarella obtained from buffalo milk, other variants are the pecorina, typical of Sardinia, Lazio and Abruzzo and the recently produced goat cheese, based of goat's milk, considered more easily digestible.
7 - Tiramisu
Among the desserts of traditional Italian cuisine, tiramisu stands out, originating from the regions of Veneto and Friuli-Venezia-Giulia, although there are theories that place the origin in Siena and Piedmont. In all cases, protagonists are the ladyfingers, soaked in coffee and then covered with a cream based on eggs, sugar and mascarpone, obtained from the processing of cream and citric acid, on which is finally sprinkled with cocoa powder. A recent variant is the tiramisu with strawberries, in which the ladyfingers are soaked in strawberry juice.
8 - Meatballs
They are certainly among the most famous and tasty dishes of Italian cuisine. They are obtained from a dough based on meat, egg yolk, breadcrumbs and various spices, which is subsequently processed giving it the rounded shape that characterizes all meatballs. Meat can be replaced with vegetables or fish.
The term "meatball" appears for the first time in an Italian recipe book in the fifteenth century and the description given is practically the same as the recipe that is currently used. Meatballs come cooked in various ways: fried, stewed, baked and served in as many ways, for example to complete a second dish, or to enrich some types of pasta (spaghetti with sauce and meatballs are very famous in this regard).
9 - Arancine
Arancine, or arancini, as you prefer, represent the symbol of Sicilian cuisine. Circular in shape to recall the food they are inspired by, the orange or cone, to evoke the shape of Etna, the arancine are made from rice and inside there is a sauce based on meat sauce or cooked ham and mozzarella, the agglomerate is then breaded and fried, until it reaches a golden covering.
The origin of the dish is uncertain and complex, and in Sicily several cities claim the authorship of the recipe. In general, we know with certainty that the recipe dates back to the Arab domination on the island, during which rice was imported.
10 - Parmesan
It's a hard cheese of Italian originin particular, the parmesan par excellence is the Reggiano one, produced in Parma, Modena and Bologna. Its origin dates back to the th century, and the places where this food begins to appear are monasteries and fortresses, or places where the first dairies stood.
Parmesan cheese it must mature for at least 12 months, but in other cases the seasoning can even exceed 72 months. It can be eaten in flakes, as often happens in the preparation of cold cuts platters, or grated, usually on pasta, such as spaghetti with sauce or cappelletti in broth (another typical dish of Emilia Romagna).
11 - Coffee
It is a drink that is obtained from the processing of the seeds of some tropical trees, the Coffea. The origin of coffee is very complex and there are several legends about it, including the one that sees a shepherd from Ethiopia as the protagonist, who discovers the exciting properties of the drink by observing the bizarre behavior of his flock, precisely following the chewing of the plants. by Coffea. Coffee in Italy is widely worn, especially in its espresso coffee formula, that is obtained from the roasting and grinding of Coffea seeds, Arabica or Robusta, the most common varieties.
12 - Ossobuco
It is a dish of Lombard origin, however it is not clear the period in which the food began to appear on the tables of Italians. The first written traces date back to texts of the nineteenth century, where it is clear that ossobuco was the festive dish consumed by the bourgeois. It is a complete single dish, as according to the traditional recipe veal must be served with Milanese risotto and the indispensable gremolada, or the sauce obtained by mixing lemon peel, parsley, garlic, and anchovies. The peculiarity of ossobuco lies in the chosen cut of meat, which corresponds to the upper part of the leg, which is served with the bone, in which the marrow is located.
13 - Fiorentina (Florentine steak)
Typical dish of Tuscan cuisine, the Florentine steak is a cut of veal, exactly of the loin, the middle part of the back, which is served with part of the bone, after being cooked to blood, to be done on the grill or on the grill.
According to legend, the dish was born on the day of San Lorenzo, August 10, during the 600s when the Medici ruled. It was some English travelers who gave the name to the dish they were eating in Florence, namely beef steak, hence the term steak still in use today.
14 - Ice cream
It was born in Sicily, during the Arab domination, although in various historical texts it is known that since ancient times, from Alexander the Great to the Romans, there was a delicious dish based on snow and fruit.
In Sicily snow from Etna was mixed with fruit juices with the addition of cane sugar and soon these delicious sorbets became famous; but it was during the 600th century that a Sicilian fisherman, moving to Paris with his tool to produce sorbets he had inherited, discovered the addition of milk, giving life to the real ice cream. Milk, ice, almonds, pistachios, all the delicacies of the island took shape in the food that first drove the French court and then the whole world crazy.
15 - Bottarga
With bottarga we mean the fish eggs, mullet, tuna or swordfish, which come work according to the salting and then drying process.
Mullet bottarga is usually associated with Sardinian cuisine and Tuscan cuisine, while tuna is produced in some areas of Sardinia, Sicily, Campania and Calabria. Its origin is uncertain, presumably the term derives from the Greek, but in Italy it was the Arabs who introduced this type of preparation of fish eggs, based on the salting technique.