What do they eat for breakfast, lunch and dinner in Italy? Italian cuisine: what to try in summer What you must try in Italy.
Caprese salad made from tomatoes, mozzarella and arugula is not prepared only by the lazy. And we’re not even talking about Italy now - this is also a must-have in Russian restaurants. To be honest, I'm tired of it. Better try the sweet melon wrapped in salty prosciutto - a real gastronomic ecstasy!
In Italian supermarkets you can find two types of prosciutto: crudo and cotto. The first is dry-cured meat rubbed with salt. The second is steamed prosciutto. You should try both, of course. And more than once. And take some more home.
Pizza "Margherita" vs. pizza "Marinara"
You love pizza, we love pizza, everyone loves pizza. On thin dough and thick dough, spicy and not very spicy. There is even an Italian recipe for sweet pizza - with Nutella and strawberries, but the most popular pizza is, of course, Margherita, named after the Italian queen Margherita of Savoy.
This pizza was created by chef Raffaele Esposito, who specially prepared it in the colors of the Italian flag: red tomato sauce, white mozzarella cheese and green basil. The Neapolitans, of course, are proud of their invention: not so long ago, Neapolitan pizza was included in the UNESCO heritage list, and in the city itself, next to pizzeria Brandi, where Esposito worked, there is a sign : “One hundred years ago, Margherita pizza was born here.”
Questions may arise regarding cheese in the summer - in thirty-degree heat it is difficult to eat pizza with mozzarella. But there is a way out! In all pizzerias in Italy you will definitely find “Marinara” - without cheese, with tomato sauce, garlic and basil. Unlike Margarita, which not everyone likes cold, Marinara will go great cold even the next day.
For an Italian, there is no worse insult than pizza with pineapple, pickles or other perversions. When you go to Italy, don’t even think about talking about “Hawaiian” pizza - believe me, traditional Italian pizzas are worth keeping silent!
Pasta carbonara vs. cold pasta
Let's move on to the pasta. The most famous is carbonara (with pecorino cheese, eggs and guanciale - a special type of bacon). This is Roman pasta, and according to one version, it began to be prepared only after the liberation of Rome by Allied forces in 1944.
The carbonara recipe is sacred to the Romans: if they somehow find out that you add onions, garlic, or (God forbid!) cream to the pasta, they will laugh at you.
For a sultry summer afternoon, carbonara may be too filling, and besides, it’s already mainstream. Glory to the inventive Italians, the guys have about 50 types of cold pasta! With pepperoni and zucchini, with grilled vegetables, with tuna, with arugula pesto, with cherry tomatoes, oregano and mozzarella... Choose any one and take it with you to the beach!
Pasta Bolognese vs. pasta with seafood
Pasta Bolognese is another boring classic. We recommend replacing it with seafood pasta (pasta alo scoglio) - with mussels, clams, squid and shrimp in garlic sauce. Pasta is prepared with tomato sauce and white wine. Served with it. Everything is under control: I ate the pasta and drank the wine.
Tagliatelle al ragu - sounds unfamiliar, but in fact - this is the same sauce that is served with spaghetti alla bolognese. Contrary to expectations, spaghetti bolognese cannot be found. The famous sauce here is usually served with tagliatelle (another type of pasta) or lasagne. If you really want pasta with bolognese sauce, say: Tagliatelle al ragu, per favore! (“Tagliatelle al ragU, per favore!”).
Carpaccio vs. saltimbocca
Of course, you need to try real Italian carpaccio. This is a light dish made from the thinnest (no more than 0.8 mm!) pieces of meat, seasoned with various additives. One of the most delicious options is carpaccio made from bresaola (Italian cured beef), grana padano cheese and arugula.
As an alternative, we recommend saltimbocca (Italian salt im’ bocca - “jump into your mouth”) - one of the three pillars of Roman cuisine (together with the already mentioned carbonara, as well as amatriciana pasta). Thin pieces of veal are fried in butter, covered with half a sage petal and a piece of prosciutto. Then all this is stewed in white wine. The portion is quite small, however, this does not mean at all that about eight pieces will not jump into your mouth.
Gelato vs. granite
A day without ice cream is a vacation down the drain. We suggest taking a break from regular gelato; you’ll be eating it three times a day anyway. For variety, try granita - a Sicilian dessert made from crushed ice with fruity, berry, coffee, and sometimes even floral flavors. Served in a plastic cup - you can drink from a straw or eat with a spoon (the density of granita depends on the region, for example, it is more solid, and - completely liquid).
Another delicious summer dessert - watermelon! Italians love it so much that they even organize watermelon parties (cocomerata). This event usually takes place on the beach. Everyone, young and old, gets together and... just eats a lot of watermelon. They eat for pleasure, eat at speed, eat without hands and then start wars with watermelon seeds. Oh, these Italians know how to remain children until old age!
Red wine vs. White wine
The tradition of switching to chilled white wine in the summer is not unique to Italy. However, only here you can try Trebbiano wine - very simple, understandable and drinkable. It is found throughout the country, but the most delicious is made in the regions and. Of course, you can’t help but try real Italian Pinot Grigio. The taste can be both quite delicate and full-bodied. Also pay attention to Soave - this wine is made from the Garganega variety.
If you buy wine in a supermarket, be sure to look at the classification: IGT, DOC, DOCG - look for these letters on the bottles, and you won’t end up with poor quality wine. DOCG is the highest category of classification of Italian wines, then comes DOC, and the simplest and most inexpensive, but still high-quality wines are the IGT categories.
Cappuccino vs. Shakerato
The Italian habit of drinking coffee five times a day does not go away, even in summer. Only hot cappuccino replaces cold coffee. For example, shakerato is an ideal substitute for espresso, because it is almost the same, only mixed in a shaker with ice cubes. If evening is approaching, you can add a little liqueur to the shacherato. But wait, you’re on vacation and you don’t have to wait until the evening!
The habit of tourists ordering cappuccino at any time of the day makes Italians smile. Here it is customary to drink cappuccino only before noon, but at lunch everyone (from a businessman to a policeman) drinks coffee without milk. Italians are sure that dairy products are less digestible after noon. So if you want to pass yourself off as a local, forget about cappuccino after 12:00!
Italy, of course, is not only about food. But it’s already impossible to imagine it without food - Italian cuisine has long and firmly won the hearts of people around the world. And if it’s better to swim and sunbathe here only in the summer, then you can eat in any season!
To get to know a new city or get to know one you’ve already been to better, you need to wander through its streets. Without frantically checking the list of attractions and without constantly stroking the clock, wondering: “if I run now, I’ll also have time to check the box next to this item.” Sit on a bench because you liked it, and not because celebrity number 517 sat on it in some bearded year, and watch the people and life of the city, leisurely and measured or seething and a little crazy. And of course, try street food. What can best tell about people, city and country? Of course, simple, accessible, cheap food. Each such dish necessarily has its own history, centuries-old traditions and way of life of generations. Having tried them, imbued with the atmosphere that reigns all around, you will definitely discover a new, previously unknown world. After all, this is exactly what we travel for: to see something new, to push the boundaries of the familiar.
PESCE FRITTO AL CONO / pece fritto al cono
Ice cream isn't the only food item sold in cones. On the streets of many Italian port cities you can buy a mix of seafood: shrimp, squid, small fish (usually anchovies) or octopus. All this is fresh from the ships that bring their catch to the port every morning, literally immediately coated in flour and deep-fried. And depending on what the catch was today, your bag may be full of small fish or a mixture of shrimp and squid. Well, half of the bag will still be occupied by French fries. Both to make it cheaper and because everyone loves it. Sprinkle with lemon and eat with your hands or with a wooden skewer if you're going to ferment more.
ZEPPOLE / zappole
If you have ever been to an Italian bakery or been tempted by this simple delicacy while walking along the winding streets, then you know very well that it is absolutely impossible to eat just one donut. Italian donuts are essentially just deep-fried balls of dough, and although they originated in Naples, they are now made throughout Italy. Now you can find many varieties of them: filled with jelly, custard or even chocolate, you can’t count them all. But still, nothing compares to that very first option: when blazing hot, straight from the fryer, lightly sprinkled with sugar, they are thrown into a paper bag - it’s incredibly appetizing and tasty!
STIGGHIOLA / stighiola
Meat is fried on the streets of most countries and Italy is no exception. A favorite dish of the Sicilians, stigiola is a sausage made from the intestines of lamb or kid, fried over an open fire. They are eaten with salt and lemon.
PANI CA MEUSA / Pani ka Meusa
If you've ever been to Palermo, you've probably seen this dish on every corner. Pani ca meusa is a traditional Sicilian sandwich containing boiled, thinly sliced and deep-fried spleen and lungs, sometimes topped with grated provolone cheese. It looks worse than it tastes. White bread, soft, with a nutty flavor, tender meat - the dish turns out juicy and aromatic. There is always a queue of locals for the chefs who prepare the best paninos. Yet Sicilian food is not for weak stomachs: deep-fried, deep-fried and deep-fried. And then there's the spleen. But it’s definitely worth a try!
ARANCINE / arancino
If, however, sandwiches with spleen and intestines on skewers are a little too much for you, then everyone will like arancini. Golden, deep-fried rice balls filled, most often, with minced meat, mozzarella and peas. Crispy on the outside and creamy on the inside, they are similar to croquettes. Although this dish originated in Sicily in the 10th century, it has since become one of the country's most popular street foods. Moreover, in Naples it is called pall"e riso, and in Rome - suppli. Be sure to order one, or maybe even two servings, with a spicy arrabiata sauce and bon appetit!
PANZEROTTI / panzerotti
Originally from Puglia, panzerotti are deep-fried patties, most often shaped like a crescent. The filling is usually made from tomatoes and cheese. These pies are so popular that over time they entered the menu of restaurants and not only: throughout the country there are many panzerotterias - small establishments that prepare only these pies with a variety of fillings. But still, bought on the street, straight from the fryer and wrapped in a napkin, panzerotto is incredibly tasty!
Porchetta is perhaps the most common street food in Italy, originating from the central part of Italy. It is a whole boneless pork carcass, rolled into a tight roll and baked in a wood-burning oven. No other spices are added to it except garlic, salt and pepper, and when baking, which lasts up to 8 hours, branches of heather and laurel are used. The roll is then soaked in a saline solution for 1-2 days to soften the hard crust. The finished meat is cut into flavorful, juicy pieces and eaten either on its own or with crispy fresh bread. By the way, the crispy and aromatic crust of porchetta is also eaten.
PANELLE / panel
If porchetta is the most common dish, then panelella is the simplest of all Italian street food. It is pieces of flatbread made from chickpea flour, deep fried. Apart from parsley, nothing else is usually added to it. And they are most often eaten in a mafalde bun or simply with croquettes, seasoned with salt, lemon and grated pecorino Romano. Due to its modest composition and ease of preparation, panella has long been considered the food of the poor, a peasant dish. But many people have eaten and continue to eat this simple, satisfying and very tasty dish with pleasure every day.
PIADINA / piadina
Like panelella, piadina is one of the few purely vegetarian street dishes. The “bread” of the Emilia-Romagna region, this flatbread made from wheat flour, olive oil, salt and water, also comes from the peasant table. Traditionally it is cooked in a clay shallow frying pan, although metal pans are now more often used. Eat as a separate dish or wrap a wide variety of fillings in it. The simplest and perhaps most delicious option is piadina with the freshest mozzarella and chicory.
During the colder months, every street market and fair in Venice is filled with the heady aroma of fried custard. And there is nothing better than wandering the winding streets of this magical and amazingly beautiful city with a paper bag full of hot and slightly sticky delicacy.
Oh, Roman food, you came from the people, you are high in calories, you are huge, you are simple... but you can’t help but try...
Pasta creativity after a plate of Caccio e peppe and a carafe of wine. Sorry!
However, you cannot understand Rome unless you taste it. you think food in Rome– is it prosciutto, mozzarella, pizza, pasta?... No, no, no! Or rather, not only these well-known Italian dishes and ingredients.
Real Roman cuisine (and not the one adapted for tourists) is not distinguished by sophistication. This is the cuisine of the common people, and when there is no extra money, everything that is edible and that grows in the nearby area is served on the table, so as not to go hungry.
Roman dishes tend to be high in calories and fat. And this is not without reason. Ordinary Romans worked really hard and needed very nutritious food to replenish their strength.
The main ingredients of dishes in Rome are cheap, nutritious and easy to prepare: beans, peas, pasta, broccoli, potatoes.
What about meat?
The Romans were not above using what was left after selling the most valuable parts of cattle and sheep to those who could afford it. And what remained was the so-called fifth quarter - these are the entrails of the animal (cow or sheep):stomach, kidneys, heart, liver, intestines, tripe, spleen, brain, tongue, tail and lungs.
Dishes containing these cacophonous ingredients, usually richly seasoned with various spices and herbs, are today considered real delicacies and are served only in the best Roman restaurants.
So, what is the must-try in Rome?
Snacks, or antipasti
- Carciofo alla Romana– artichokes boiled in water, olive oil and white wine.
Or Jewish artichokes (Сarciofi alla giudìa). Well-cleaned artichokes, fried whole in oil.Artichoke season in Rome: February – March.
- Pumpkin or zucchini flowers (Fiori di zucca, Fiori di zucchine)- This is an unusual, but very popular appetizer in Rome. A zucchini (pumpkin) flower is stuffed with mozzarella and fried in batter.
- Supplì– fried rice balls stuffed with meat and mozzarella.
Oxtail (Coda alla Vaccinara)
Saltimbocca alla romana
Roman tripe (Trippa alla Romana)
Pizza in Rome
Did you know that there are two main types of pizza: Neapolitan and Roman?
- Neapolitan pizza has soft dough and high edges that “puff up” due to the air that moves to the edges as the pizza is rolled out. The filling is concentrated in the center, and the edges remain empty.
- Roman pizza- This is a thin crispy dough. The filling is distributed evenly throughout the circle, to the edges, which may burn, which is considered quite normal.
They say that Roman soldiers cooked pizza right on their shields - this is what the locals explain why it is so “thin and fragile.”
Where to eat pizza in Rome?
- My favorite pizza is Pescatora (with seafood) in PizzaRe, via di Ripetta, 14(next to Piazza del Popolo and via del Corso).
- Delicious and inexpensive pizza in Pizzeria La Montecarlo, Vicolo Savelli, 13(next to Piazza Navona).
- La gatta mangiona, via F. Ozanam 30-32(Monteverde area).
- Pizzeria ai Marmi (l’obitorio), viale Trastevere, 53(Trastevere district).
In any case, the quality indicator of a good pizza is the wood-burning oven in the restaurant. Pizzerias with such an oven usually have a sign Forno or Forno a legna.
Wine in Rome
The Lazio region, which includes the city of Rome, is famous for 3 main wine-growing areas:
1. Northern region on the border with Umbria and Tuscany, near the town of Montefiascone and Lake Bolsena, where the famous wine Est! Est! Est! The following grape varieties are used in the production of this wine: Trebbiano (65%), Malvasia (20%) and Rosseto (15%).
Its aroma contains notes of hawthorn, musk and ripe apples.
The wine is well balanced with an elegant dry and soft taste. The aftertaste reveals hints of plum and almond.
It is perfect for appetizers and fish dishes, as well as egg dishes.
2. Southern zone between the towns of Frosinone and Zagarolo, where it originates Cesanese wine. Wine has been known since the times of Ancient Rome; emperors and popes drank it. Don't miss out on the opportunity to try it by ordering a bottle of red wine to go with your carbonara or Roman-style saltimbocca meat dish.
3. The third wine-growing zone is a hilly area Castelli Romani, rich in volcanic deposits, plenty of sunshine and a favorable climate. Wine from this area is characterized by a deep ruby red color, with a medium fruity flavor, bright notes of blackberry and dried fruit and a slight balsamic tint. Ideal for all Roman dishes.
So what wine worth a try in Rome?
- Est! Est! Est!,
- Tusculum Castelli Romani DOC Rosso,
- Cesanese del Piglio,
- Colli Albani DOP,
- Frascati Superiore DOC,
- Cannellino di Frascati (traditional dessert white wine)
- D.O.P. Monte Compatri Colonna.
Very popular all over the world national dishes of Italy, thanks to spaghetti and pizza. Traditional cuisine is very diverse and regional. Each region has its own original dishes. The basis of Italian cuisine was laid by historically established traditions with the cultural trends and taste preferences of the Arabs, Greeks, Romans, Lombards and other peoples who once inhabited the peninsula.
How to choose a restaurant in Italy?
Locals know where the food is really tasty. You need to focus on them.
Expert advice! Restaurant owners aren't always looking to make expensive renovations, so don't judge the food by the decor of the space. It’s better to take a closer look at lunchtime, where there are more local visitors - and go there.
The waiter will lead you to your table and present you with a menu. While the national dishes of Italy are being prepared, they order something to drink (wine or water).
Usually they first ask for antipasto (literally “before pasta”). From a wide variety you can choose smoked meats, olives, pickled vegetables, capers, cheeses, herbs, seafood or fresh fruit.
A common version of antipasto bruschetta is toasted bread with tomatoes, garlic, pepper, salt and olive oil.
Expert advice! You shouldn't order a lot of antipasto so as not to ruin your appetite. It's better to leave room for other dishes.
National dishes of Italy - first and second courses
The choice of first courses (il primo piatto) is huge. This includes pasta, lasagna, risotto, ravioli, soups, etc.
The second course is traditionally meat, fish or seafood with side dishes. For example:
- Beefsteak (bistecca).
- Chicken cutlets or meatballs (polpette).
- Salmon (salmone).
- Seafood (frutti del mare).
Advice from an expert! Tips range from 5% to 10% of the order. In addition, the cost of serving is included, which usually ranges from 2 to 8 euros.
Products typical of Italian cuisine
Italian cuisine is distinguished by the abundance of fresh Mediterranean ingredients. Typical products include:
- Cheeses (parmesan, mozzarella, ricotta, gogonzola, mascarpone).
- Vegetables (eggplant, tomatoes, lettuce, zucchini).
- Wheat flour (all kinds of pasta and dough products).
- Olives (olive oil).
- Beef and poultry.
- Almond.
- Spices (garlic, basil, rosemary, capers, oregano, pepperoni).
- Legumes (lentils, beans).
- White mushrooms.
- Wine, grappa (40-55% strength).
- Fruits (oranges, lemons) and berries.
Many of these products can be brought home from your trip. Read more about this in our article -. Various sets of the mentioned products are the hallmark of a particular area. Let's take a closer look at the national dishes of each region of Italy.
What dishes are the regions of Italy famous for?
Rome
Based on seasonal ingredients and fairly simple preparation. Therefore, traditionally it contains vegetables (beans, peas and artichokes), cheese (ricota, pecorino Romano) and meat (goat, lamb). A must-have winter product is lard (strutto). Natural fats are widely used in cooking, and olive oil is used for raw vegetables.
Abruzzo and Molise
These regions are united by a common history, and therefore their national cuisines are very similar. Abruzzo and Molise are located in the north-west of Rome and are famous for their smoked meats and cheeses. Their residents often eat lamb, and closer to the coast - seafood and fish. Peperoncino hot peppers are grown in Abruzzo.
Basilicata
The region is located on the “height of the boot” in the most mountainous area (2/3 of the territory is mountains), so the development of agriculture is difficult. Basilicata's cuisine consists mainly of very hearty dishes: rich soups, smoked meats, beef. Basilicata is the birthplace of provolone cheese.
Calabria
The “toe” of the Italian “boot” Calabria borders a mountain range in the north and is washed by seas on three sides. The national dishes of Italy here are represented by fish and seafood, especially tuna and swordfish. Vegetables and fruits (olives, eggplants, lemons, oranges) are widely used. The dessert menu consists of dishes made from almonds, figs and honey.
Campaign
Naples (the region's capital) is home to world-famous pizza and sun-dried tomatoes. In this area, first place is given to fish and seafood, second to hearty stews with lots of garlic and seasonings, third to fruit desserts and locally produced confectionery.
Emilia-Romagna
The medieval regional capital of Emilia-Romagna, Bolnier, has some of the best restaurants in the country. This is where Parmesan, Parma ham, mortadella (pork sausage), balsamic vinegar and all kinds of pastas come from.
Expert advice! In the famous dish Spaghetti alla Bolognese, despite the name, they do not use spaghetti, but long flat noodles (tagliatelle) or short types of pasta.
Local cuisine is well flavored with butter, cream and other dairy products. On New Year's Day in Modena they stuff pork feet (zampone).
Lazio
On this land stands the capital city of Rome, which is home to the best restaurants and famous ice cream parlours. The region's cuisine is rich in lamb and veal (saltimbocca schnitzel). Its characteristic feature is fresh, high-quality products, quite simply prepared. A typical national dish of Italy is Suppli al telefono, which is rice balls (risotto) stuffed with mozzarella cheese and deep fried.
Lombardy
The region borders Switzerland and is the richest. In the southwest there are corn and rice plantations. From here came: polenta, risotto alla Milanese, sweet pie pentone, amaretto and campari liqueurs, gorgonzola cheeses, mascarpone and grana padano. The local population prefers meat stewed in wine (osso buco) and various filled pastas (tortelloni, ravioli).
Liguria
The Primorsky region is famous for its seafood and fish dishes. The port of Genoa is one of the first cities to gain access to Asian spices. Spicy spices are still very popular here. Liguria produces the best basil in the country and is where the pesto sauce made from basil, olive oil and cheese comes from.
Marche
National dishes of Italy in the town of Marche are prepared from game caught in the mountains and seafood. Pork, olives and pasta, intricately prepared, are also common.
Piedmont
The region's cuisine has adopted some culinary trends from Switzerland and France as it borders them. Typical dishes are polenta (porridge made from corn flour), gnocchi (dumplings), and risotto. Viticulture and winemaking are developed in the Padan Valley. This is where Barbaresco is produced. Piedmont produces white truffles and the best garlic and onions. One of the popular dishes is vitello tonato (marinated veal) and panna cotta dessert (cream pudding).
Apulia
In addition to mussels and oysters, the signature dish in the region is the closed calzone pizza. Puglia produces excellent fruits, vegetables, herbs and olives.
Sardinia
The main roles in Sardinian cuisine are played by tuna, lobster and eel. A traditional holiday dish is suckling pig on a spit. The locals' favorite dessert is Pecorino sardo (a type of pecorino).
Sicily
Different cultures dominated the island at different times, so the dishes combine elements of Spanish, Greek, and Arab cuisine. They introduced a craving for spices (cinnamon, nutmeg, cloves), bell peppers, sweets and fruits (citrus fruits, melons, apricots) into Italian cuisine. Main dishes are fish and pasta.
Trentino – Alto Adige
The gastronomy of the region has been influenced by neighboring Austria, which is why dumplings and smoked sausages are traditional dishes. Winemaking is also well developed here.
Tuscany
The fertile land allows you to grow excellent fruits and vegetables, and the large pastures allow you to raise livestock. Beef, pork and game dishes are popular. The most famous: Florentine steak, cacciucco (seafood soup), ribollita (bean soup), panzanella (salad of vegetables and croutons), crospini (appetizers on toasted bread). In Florence - lampredotto (made of rennet).
Umbria
The region eats pork, lamb, game, and river fish, all very simply prepared. Umbria supplies high quality olive oil and black truffles. A typical dish is a thick stew of lentils, green beans and chickpeas.
Veneto and Friuli
Produced here 20% of all Italian wine. Characteristic dishes include fish and seafood; risotto and polenta. The signature dish is rice with peas (risi e bisi).
Traveling through different regions of the country, you can become more familiar with the national dishes of Italy, prepared from high-quality products and spices, taste delicious desserts and enjoy a variety of wines.
Today I want to talk a little about what I was able to try in Italy, how Italian pasta differs from navy pasta and what shpritz is. Haven't you had lunch yet? Then I recommend having a light snack before reading the article).
Almost every time in an Italian cafe, I persuaded myself to try something new and not floury, but in the end I still chose pasta. I love pasta, what can I do?
The imagination of Italian cuisine in terms of pasta has practically no limits. If you're tired of bolognese, take cannelloni. Did you get the cannelloni? Try the tortellini!
The first dinner in Italy in Verona was marked by a tasting of tortellini.
In Rimini, I really liked the seafood pasta. Moreover, we later observed the same shells that were in the plate on the beach))). But still very tasty!
Don’t think anything bad, but almost every day at dinner I couldn’t deny myself the pleasure of drinking a glass of Italian wine. By the way, before my trip to Italy, I didn’t understand dry wines at all. Upon returning from Italy, I lost interest in semi-sweet varieties.
Please note there are packaged chips and breadsticks on the table. Grissini (breadsticks) are often served before the main course. If you can’t wait for pasta, you can curb your appetite a little.
By the way, in Italy pasta is not the main dish, but rather the first, i.e. Sometimes it can replace soup. Grated Parmesan must be served with the pasta.
I didn't order chips, so they surprised me the most. It turned out that in Italian cafes after 4 p.m. chips are served as an aperitif with wine. For me personally, the best appetizer to pair with wine is cheese.
I tried another pasta version of the Italian dish in Sirmione. This is lasagna. Thin layers of dough are baked with minced meat and cheese. Incredibly tasty and very satisfying.
Note that the wine was again served with chips)).
We can say that our navy pasta is almost pasta. You just need to add a little imagination, tomatoes and cheese.
To be in Italy and not try pizza is at least strange. The photo shows the Verona version with local prosciutto.
Pizza with a thick base (as is sometimes prepared in Russia) for me is not pizza at all, but some kind of open pie. Real pizza should be thin, flavorful and fresh from the oven, but this pizza was incredibly tasty and tender.
Salads in Italy are varied. First of all, you should try Caprese. However, be prepared for huge portions. It’s better to order a salad for a group or at least one for two.
In general, it is not difficult to navigate the restaurant menu. In tourist places, the composition of dishes is often duplicated in Russian. In some cases, there is even a menu in Russian.
If you find yourself in a cafe far from the tourist routes and don’t understand a damn thing in Italian, ask for the menu in English. Familiar words like “chicken” are much easier to find there.
Before the trip, I read reviews about various cafes and even marked them on the map, but in the end I didn’t take the advice of experienced people. You can say that I ate wherever I had to (just kidding).
Italy has very tasty ice cream. Even if you watch your figure very strictly, do not deny yourself the pleasure and try the delicacy.
A little about prices. The average cost of pizza and pasta in ordinary Italian cafes is 5 - 10 euros. A glass of wine will cost you 2.5-3.5 euros. Of course, this is the most ordinary Italian dry wine. Salads cost from 5 euros.
In the evening, noisy Italian groups gather near open bars and drink something orange. This is a Spritz, a light cocktail.
It was difficult for me when I explained to the bartender that I wanted “this something orange.” If you are in Verona and want to try this light alcoholic drink, I recommend Caffeteria Borsari, a bar with a football flavor on Corso Portoni Borsari.
Last evening, surrounded by me, I was a little sad and I decided to try something like this in a restaurant on Bra Square. I didn’t feel particularly hungry, so I spent a long time tormenting the menu. In the end, this is what happened.
Gastronomic tourism is now very developed in Italy. Do not deny yourself the pleasure of going shopping with a true Italian, who will show, tell and let you try local specialties. You can even go to a master class in cooking Italian dishes. In my opinion, this is a great opportunity to get to know this delicious country better.
Choose your city from the list and see what offers are available from local guides.
While I was writing this article, I realized that I missed Italy. On the one hand, there are so many interesting things in the world. New countries give you new emotions, you try on a different culture, try new dishes. On the other hand, there are places where you want to return again and again... I know that I will visit Italy more than once). This is my country.
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