The Story of Italian Food: A Beautiful Love Story of Food and Senses
The most difficult thing about eating in Italy is that you can’t try the
whole lot. Every day you have a limited number of meals, and a limited amount
of space in your stomach, while there seem to be an endless number of Italian dishes
that you “absolutely need to try”. From local specialties to the finest seasonal delicacies, you would need multiple lifetimes to try all
the best Italian food, and that’s before you even deliberate on the dessert and
drinks, here is a list of popular Italian Foods that you must try, while you
visit the beautiful country. Book your tickets on XcelTrip just to eat the culinary
exquisites that have shaken the world:
Pizza
Due to Naples’ history with Queen Margherita, the
city privileges to be the birthplace of contemporary pizza, though the point is
disputed all over Italy. Whatever the case may be, the general rule for
ordering pizza in Italy is to order it with fewer toppings. You should also be sceptical
of any pizzerias that load the toppings onto their pies – this can often be a
tactic used to cover up the use of poor ingredients. Fewer toppings are a sign
of sureness in the product because each topping has to be exemplary.
Lasagna
Lasagna is a wide, flat pasta noodle, typically
baked in layers in the oven. Like most Italian dishes, its roots are hotly disputed,
but we can at least say that’s its throttlehold is in the region
of Emilia-Romagna, where it altered from a poor man’s food to a rich meal full
with the ragù, or meat sauce.
Polenta
Although we tend to associate pasta with all of
Italy, the truth is that until fairly lately, the staple starch eaten in the
northern parts of the boot was polenta. This corn mush, which is nearly undistinguishable
to the grits eaten in the southern states of America, was initially made from whatsoever
starches were convenient, counting acorns and buckwheat. However, the
introduction of corn to Europe in the 16th century saw it become the central component
of polenta.
Gelato
gelato has far less butterfat than ice cream: about 4 to 8
percent compared to 14 percent for ice cream in the United States. The low-fat
content means that gelato is served warmer and tends to melt in your mouth
sooner, it also increases the flavour and gives it a velvetier texture. Gelato
has a much higher thickness. Regular ice cream has air and water added to
upsurge volume and weight. Unfortunately, these trappings also make it less
flavourful. The repetition is illegal in Italy, leaving gelato traditional
artisan gelato fantastically sweet and super flavourful. Finally, great gelato
isn’t made for long-term storing.
Book your trip to Italy on XcelTrip just to taste authentic Italian Food and
let the taste of it register as memories that last a lifetime.
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