Pasta. Pizza. Yawn. Today, we are the food "Italian" on the main road, making it easy view of the fact that fashion Italy exposed a far richer heritage tomato sauces and edible losing custom on the dough. Perhaps the key to understanding the true beauty of Italian cooking is to know the strong - regional assets - and very different.
In the north, close to the rest of Europe, the pizza has achieved near hegemony. Pure Neapolitan and RomanThe tradition of the bread and the recipe for tomato is almost ubiquitous. In addition to sweet dishes hard cheese pasta shop that line-up for our attention on supermarket shelves, our perception of Italian food Frogmarched despite its most common incarnation, with more in common with the cuisines of Manhattan that the rural tradition of simple Italian cooking.
World Cuisine
The really interesting side alleys of Italian cuisine are located in the south of the country - where closeAfrica and a poster of poverty rooted tradition led to expect an exciting clash of styles and tastes in a world away from what you can.
Take the Calabrian version of lasagna. The conventional lights, head twisted to the region on the recipe. Instead of the traditional meat and layers of flat noodles, local chefs are a smaller version meatballs layered with a delicate network of white pasta, and rice, creamy white sauce flavored. ToAdding to the taste difference is subtle but striking the meatballs made from pork.
Pork is the meat of the basic region and forms the basis for many favorite dishes. Salami and sausages - common throughout the country - the chili - it's an original touch by using a single pound added to the region. This small red pepper, intense and almost too sweet to taste Arabic food in the region. In fact, the intensity of fire of some of the local cuisine is a shock tothe system, people used to Italian security blanket of salty cheese and tomatoes.
With the traditional poverty Calabria in the foreground, there is a great tradition in the use of the whole body of the pig. Pork cheeks are a popular snack, for example, but perhaps the clearest example is the large spike in the adult pig roasted whole on the open-pit coal - often as the centerpiece of celebrations such as weddings and religious festivals.
Far fromthe country, the region is also rich in seafood - its hundreds of miles of heavily indented coastline of sheltered bays, which thrive in mussels. Tiny sweet clams are especially popular, are the basis for the race or simply stews served with pasta and I can only speak for themselves. The return of the theme of the peasant diet, Bacala - a form of salt cod as a preservative is the basis for many local specialties. So salty, this dish of fish must be soaked24 hours before the use of salt moving out before it can be eaten. This unusual dish dates back to Roman times, before the creation of a proper road network made it possible to carry the country to keep it fresh and edible fish in its natural state.
So if you're trying to cook something different for your next romantic dinner or family gathering, you will see the food of Calabria as a good starting point for new ideas and new twists on traditional Italian cuisine. Iguarantee that they will not be disappointed with the results and may your eyes a couple of combinations of flavors you would never have done otherwise than to open.
Italian Cuisine - new twists from Calabria
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