National cuisine of Italy Italian

of Italy Italian is known throughout the – and not only pizza and spaghetti, but also an abundance of seafood in the recipe of dishes that are unique in their taste and serve, which have no analogues in any other corner of the globe. Lasagna, ravioli, ciabatta, panna kota are names for dishes that enthrall with their taste. What do the Italians cook, what is the exclusivity of the national cuisine and what is a must to try, at least once visiting this ancient Mediterranean state? Peculiarities of traditional dishes The national cuisine of Italy was shaped by the influence of various cultures and peoples. Different nationalities at one time contributed to the recipe of dishes that are now known as “Italian cuisine” and are revered by many gourmets around the world. The specificity of traditional dishes in their ingredients, which depend on local traditions, seasonality and location of the region. For example, the legendary dessert “White Truffle” is prepared only in certain regions of the . The basic components for the preparation of national dishes of Italy include: shrimp, mussels and various types of fish; vegetables (tomatoes, zucchini, peppers and eggplants); meat (beef, lean pork, poultry); legumes; flour from wheat (different varieties of pasta, pastries); olive oil and olives; cheese (mozzarella, parmesan, etc.); seasonings; nuts (almonds, pine); mushrooms; rice; wine and liquors; fruits, citrus and berries.


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