Dubai, United Arab Emirates (CNN) – Probably the first thing that comes to mind when you think of going to Italy is Italian cuisine, followed later by everything that is beautiful in this country.
Italian cuisine has captured the hearts and minds of young and old alike around the world. What if, after the Italian meal, you treat yourself to a piece of tiramisu or some agave? You will surely feel happy.
Here are the 10 most delicious dishes in Italy:
Its traditional ingredients include fresh tomatoes, extra virgin olive oil, basil leaves and melted mozzarella cheese.
The original taste of pizza can only be enjoyed in her hometown, Naples.
tagliatelle al rago
In the world it is called “Spaghetti Bolognese”. This dish is a perfect blend of delicate ragout sauce and fresh golden tagliatelle pasta. This plate bears the signature of the northern region of Emilia-Romagna, especially the city of Bologna.
Legend has it that the tagliatella was inspired by the curly blonde hair of Lucrezia Borgia, the fearsome 16th century Italian nobleman. Ingredients for ragout sauce are: pork chops, finely chopped or coarsely ground beef, mixed with celery, carrots, onions, tomato sauce and red wine.
Sprinkled Parmigiano cheese is sprinkled on the plate to make it look covered in snow.
Rigatonne alla Carbonara
This dish suffices with few ingredients, but its secret lies in the quality and how well they stick to the pasta in the form of a tube. He uses pecorino cheese, bacon and raw organic eggs, which are essential for this Rome specialty. It is preferable to eat this dish for dinner because it is rich in protein.
It is likely that this dish became popular with the arrival of American forces in Italy during World War II, but the Romans and Italians in general, adhere to the indigenous account that the dish was preferred to be cooked on charcoal stoves in the cold Apennine mountains.
The products available in supermarkets ready to freeze this classic dish are well prepared. Rich layers of ragout sauce, bechamel and Parmigiano cheese spread between sheets of fresh, hand-made flat ‘sfoglia’ pasta.
For the preparation of lasagna recipes using spinach or tomatoes, it is closely related to contemporary Bologna, but its origins date back to the Roman era.
The handmade pasta is stuffed with minced bacon, mortadella sausage, Parmigiano cheese, eggs and nutmeg.
Many cities in the Emilia-Romagna region claim to be the origin of this basic element, but there is strong competition between the three cities of Modena, Bologna and the small town of Castelfranco Emilia between them.
This dish of boiled corn flour is best served as a semi-liquid soup on a wooden plate. It can also be stored in the refrigerator, frozen, cut into fingers and served grilled or rectangular.
The dish is a great alternative to gluten-free bread. Its taste is neutral, allowing it to accompany all kinds of foods like mushrooms and beef cooked with tomato sauce and milk.
Karçovë Alla Joudia
This dish includes fried artichokes. The best berries are selected, which are 15 centimeters wide, twice the natural size and grow on top of the plant that absorbs most of the sunlight.
After the thick leaves are well cut with a knife, the artichokes are dipped twice in oil for frying at different temperatures. Serve as an appetizer.
Risotto Alla Milanese
It is an Italian base dish that has an exotic taste. This creamy rice dish takes on the golden color and smooth texture of saffron. This is why it is also called risotto alla zafferano, although Milanese call it the risotto with the most common name, risotto alla zafferano (yellow rice).
Local carnaroli or arborio rice is cooked with beef broth, butter, grana padana cheese and sometimes bone marrow. The secret to making Risotto alla Milanese is to give the rice time to absorb the flavors.
Linguine Aloo Skolio
Scoglio means “sea rock” in Italian, which is the proper name for this dish with linguine fibers intertwined with squid, oysters, mussels, shrimp and baby shrimp, garnished with chili peppers, parsley and tomatoes, and sprinkled with white wine.
This recipe goes back to ancient fishing traditions when families living along the coast ate pasta in the evening with seafood they caught during the day.
If you can not rest in the afternoon, this delicious dish is best served with layers of fried eggplant, Patino tomato sauce, eggs, fresh basil, cashew cavallo or cheese latte.
The best type of eggplant to use in the preparation of this dish is oval, dark purple, perfect for frying. It can also be garnished with minced and smoked ricotta cheese.
Although this dish has nothing to do with the northern city of Parma, it bears the signature of the island of Sicily and is famous in southern Italy.