The history of Italian cuisine

While some of the most popular dishes associated with Italian culture are a tempting slice of pizza and a dish of pasta, there are many more in the world of Italian cuisine. In many regions of Italy, the distinctive cuisine of the Italians seems to be a wide range of eating habits, cooking styles, and the selection of ingredients. The changing times has also influenced Italian food, because food in pre-Romanhave both similarities and differences in cooking today.

The culinary history of Italy has made a name for more than 2,000 years, a prominent movement in the Roman Empire. cultural background was very important in the past where flashes of significance only surviving cookbook (Apicius), which were again captured in the first century BC.

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The spread of Italian food diversity began after the fall of the Roman EmpireEmpire when the individual city-states began to separate identities and traditions to maintain. Each region has started to produce its own way of viewing area, the formation of a hamburger with cheese and wine in a room. The northern Tuscany developed beef, while black truffles were very popular in the Marche. Provolone and mozzarella developed in the south, and a host of interesting citrus.

The history of Italian cuisine

Various types of bread, pasta, anddifferent preparation techniques also varies by region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg. Milan is known for their risotto, while Bologna has a deep history of tortellini, and Naples is famous for its pizzas.

Over the years, a strong denunciation of Italian cuisine comes in part due to a variety of external influences and tastes, have admitted their characteristics. In principle,Ancient Greek cuisine was an integral part of Italian cuisine. Finally wealth of imports found their way into the kitchens of early Italians, Roman ships sent for some foodstuffs imported ingredients, including wheat, wine, and exotic spices from the end from around the world. Some ships even traveled to faraway places like China, to bring the food resources that the depth and diversity of Italian kitchen design catapults.

Coastal regions areknown for its fish and seafood development. For example, Sardinia offers a simple and traditional cooking style, which often included delicacies from the sea, connected with. Swordfish, lobster, anchovies, sardines and other Mediterranean delicacies that are Italian cuisine in the region. In Sicily (another island region), a large part of cooking drew heavily from the influence of North Africa. An Arab influence also affected cuisinethe island and the rest of the South, especially with the introduction of various spices and sweets, like ice cream cake called Sicilian Cassata.

As one of the most popular Italian dishes, while the history books is often found that pasta was brought to a product of China re-eaten by the Venetian merchant Marco Polo, was actually a rediscovery of a foodstuff in Etruscan and Roman . It is believed that it was the first pasta in Italy, like that of pastatoday - from the same durum wheat - which was baked in the oven instead of boiled in water.

Today, the differences in the splendor of Italian cuisine through the differences between the north and south. Each region still carries their own traditions in the kitchen reflects deep history and culture with a never-ending of the main dishes, appetizers and desserts, which always looks for the taste buds.

The history of Italian cuisine

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NZ Cuisine

NZ cuisine is culturally diverse - with European, Maori, Polynesian, Asian and Indian influences. It 's a reflection of the country's multicultural society, geography and history. Kiwi barbecues - with NZ beef, lamb, sausage and fish - are a big part of culture, and classify the relaxed, informal and friendly nature of the kiwi.

The focus of New Zealand cuisine with fresh ingredients - fresh mussels and seafood, lean and tender beef, lambor Cervena (venison), the best dairy products in the world of the garden, fruit (apples, pears, and kiwi) and vegetables, world class wines - there is no shortage of high-quality cooking ingredients.

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Typical dishes include roast leg of lamb, New Zealand, traditionally known in New Zealand as "Colonial Goose, grilled or fried Muttonbird (a Maori delicacy) and Pavlova, the national dessert." Fish and chips (French fries) is the traditional NZ takeaway (take-out), and Hokey PokeyIce, the symbol of the ice.

NZ Cuisine

Every year in New Zealand earns three-quarters of a million tonnes of fish from coastal waters and exclusive economic zone under the quota management system for success. The delicate flavors of fresh fish NZ, as Hoki, hake, orange roughy, or SNAP Royal Pacific salmon are perfect with New Zealand fusion cuisine. Raw shellfish, such as paua (abalone) and Ling (eel) are best served raw in sushi or sashimi -style, while green-lipped mussels, rocksoysters, lobster (crustaceans) or Bluff are delicious when marinated.

The traditional Maori hangi (pronounced Hung-ee) is a different kind of cooking is very NZ. Kumara (potatoes), along with chicken, pork, lamb, cabbage, squash, stuffing and bread pudding steam umu (earth oven) cooking. A hole is dug in the ground and covered with hot stones. A basket of steel with the food is placed on hot stones. After creating a short jet of water vapor on the stones,is covered with banana leaves damp sheep. potatoes or wet sacks of sugar placed over the wet leaves. The hole is then filled with earth and left to steam for several hours. The result of the smoky flavor is delicious hangi, and a great dining experience for tourists.

An important element is the New Zealand cuisine is innovation through research and technology. New Zealand adopts new variety and general consumer products to develop.

In 1970, newNew Zealand deer farming pioneer. Today is the leading manufacturer and exporter of game farming.

New Zealand has developed Royal Gala and Braeburn apples, now known as a premium eating apple. New Zealand improved production techniques, post-harvest procedures, quality assurance programs, transportation and distribution market for the Kiwis.

The community of food and wine

to complete the course of the last 30 years, New Zealand wines develop slowlythe kitchen. The world famous Sauvignon Blanc from NZ's Marlborough region is now rated the best in the world with its unique aromas of gooseberry, passion fruit, lime, melon, nectarines, red pepper (Capsicum) and asparagus. Fresh is best with Sauvignon Blanc. His vibrant flavor enhance the freshness of seafood and white fish, especially if served with citrus sauce and garlic and fresh salad with tomatoes and peppers in the summer.

NZ Pinot Noir is now officiallyThe large (red) wines in the world. Martinborough Pinot Noir from the region has the highest praise for New Zealand with its strong flavors of ripe plum and deserves great concentration. The South Island regions of Marlborough and Nelson produce Pinot Noir with strong cherry and plum flavors, while Central Otago Pinot Noir producing region with strong black cherry flavors.

NZ Pinot Noir is a wide choice of dishes. Lean veal, venison or turkey, are perfect withPinot Noir. The flavors of cherry Pinot Noir from the South to integrate the flavors of Turkey, like the classical decoration, the cranberry sauce.

NZ Chardonnay earned a reputation as a versatile food wine. Fresh, young NZ Chardonnay is compatible with most seafood, like clams, shrimp, crabs, fish and white meat salmon delicious. Older NZ Chardonnay is rich and complex with aromas of hazelnut concentrate that are mixed with stronger dishes and cream sauce.

NZ sparkling wineGenerally stronger and have more fruit flavor and have lower acidity than Champagne. From full-bodied Pinot Noir with subtle and delicate Blanc de Blanc (100% Chardonnay), NZ dress sparkling wines of a wide range of light dishes to taste like shrimp, crabs, clams, caviar, fish and white meat.

New Zealand's capacity for production, red wines from Bordeaux varieties complement the country's reputation for making quality white wine. Cabernet Sauvignon and CabernetSauvignon / Merlot blends are full-bodied, with aromas of ripe berries ..

high-fat meats such as lamb or duck, have strong flavors, which are an excellent addition to Cabernet Sauvignon and Cabernet Sauvignon / Merlot blends. Merlot is less intense in flavor and in the form of lean meats and hearty dishes like stews or casseroles.

The delicate flavors and acidity of the aromatic dry wines, such as New Zealand Riesling, Gewurztraminer and Pinot Grigio, with a wide spectrum of moderately spiced mixtureSalads, seafood and chicken dishes. Slightly sweet aromatic wines are delicious with spicy Thai and Asian dishes. You can also meet vegetarian dishes, or his or fresh fruit like soft blue cheese.

In truth, kiwi and excellence in wine and shows the ingenuity of the foods that are produced from New Zealand are as big as one of the world's largest producers of food and beverages.

NZ Cuisine

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Paris - the most romantic city in the world

If you want to go around the world, the first destination that you choose, it's Paris. Paris has everything, past, present and future. You'll find that Paris is full of modern architecture and historic buildings and standing, the world speaks of the days when Paris was one of the largest cities look like in the food and the feeling of lack of visibility is not.

Louvre, the best museum in the world, even in Paris.Your memories of this museum will remain forever. And that climb to the top of the Eiffel Tower? This is something that Paris makes it desirable for every tourist. Do not miss the Cathedral of Notre Dame.

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Sacre Coeur, Montmartre is the place to another place in Paris, which attracts thousands of tourists from all over the world. If you also want to du Tertre, which is not far from the Sacred Heart. In fact, you can visit both places at onceTime as they are almost opposite each other.

Paris - the most romantic city in the world

The inner life of Paris is full of romance and perfumes. You will not find a place more romantic than Paris. People from all over the world Paris, fly to their romantic memories.

Paris is the fashion center. Here you will find the world's top models to fly to Paris to take a look at the fashion world. The top designers of each decade, living in Paris. This means that if youVisit to Paris, you will see many new and unique fashion trends evolve before your eyes.

There is also a Disneyland in Paris. This is a fantastic destination. Even if you are traveling with children, you should enjoy every second of Disney Land and the three spent park attached to it.

Every tourist who visit the shopping area and always buy something to keep the memories. Eventually, visitors to shop just for fun. But whileYou are in Paris, you can go shopping, because it will not be able to withstand easier. Elegant shopping malls are nothing new in Paris. The latest trends come and go to Paris and making the mall more fun here.

The French love food. This is clear when you eat in Paris. French cuisine is famous worldwide. The French are creative and let that influence their food as well. The French meal usually has three courses. Saladsand the soup comes first, followed by a main course and then at the end of eating cheese.

Paris - the most romantic city in the world

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Eating French - Do not be afraid to haute cuisine

When people think of "French food," mental images of the French flag, trendy restaurants, table settings complicated and difficult to pronounce words come to mind. And even though the kitchen and French is usually the world served in bistros, brasseries, steak houses and dinner at home, a significant number of restaurants in France and in French across the species continues to satisfy the most daunting - the "Haute Cuisine ", literally" high cooking ".

FoodGuests may argue that death is haute cuisine, but old habits die hard, artisans, and needless to say that the type of kitchen needs these advanced craft. The haute cuisine has always been much bustle of preparation, even though formally, as its primary objective is to celebrate dining as an art form. The food is prepared and served with a more elaborate attention to detail, and the goal is perfection. The perfection in this art meansSearch and find the purest flavors of natural products. While some courts and, of course, some French chefs cook the best ingredients and satisfied the second link, the chefs of haute cuisine knows that the quality of the dishes, also offers great products from all over the grandiose. Make no mistake in thinking that they adhere completely to their normal routes and leave no room for innovation. You in front of moreRecent developments in cooking, but still keep in mind the essential elements of their great tradition of excellence and are usually careful with their experiments.

World Cuisine

Intimidation by setting the table full and complex arrangement of cutlery occur in a restaurant can easily be overcome. The glasses are easy to understand, because the waiters pour on it as a rule, drink what you want. As for the silverware, basic table etiquette tells us that most are those usually used firstalthough some dishes have their own equipment, and what are the foods that arise from it.

Eating French - Do not be afraid to haute cuisine

Lunch in a restaurant, haute cuisine, always begins with a drink that stimulates the appetite, which, as the so-called cocktail and ends with another drink that aids digestion in the digestive asked. The courses are known and fairly simple. You have the starter, main course, dessert and - this is wonderfully clear and French - the fourth beingCheese. If you eat out, in France, cheese is more likely to come before dessert, while in other countries, the cheese can be.

If the menu is entirely in French, and goes from fast wave "au revoir" and rushed out the exit, keep trying, the "table d'hôte" or "prix fixe" menu, find the offers opportunities for a menu that includes all courses. If this does not speak to the waiter. Discuss with him what is popular, whatcould recommend, and what are the ingredients for some of the courses. In this way you can be pretty sure of what you eat, and your experience is not haute cuisine such a disaster. Once done with your orders, then comes the best part - eating. The waiter who could bring in small servings of sorbet between courses to cleanse your palate for the next course, the tradition of bringing needed to tap into the purest taste of food.

As long as you lookthe basics and choose your assignments carefully, and himself to be adventurous at the same time, experience haute cuisine offers a delight for the palate, perfection is reinforced by the experience, technology and the right touch.

Eating French - Do not be afraid to haute cuisine

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Cooking Academy 2 - World Cuisine - On test your culinary skills!

The second part of the blow Cooking Academy is out, and the sequel maintains all the great features of the original game. to cook delicious food, information on the various cuisines of the world and addictive simulation game to play many of them - all this makes Cooking Academy 2: World Cuisine is a perfect choice for players of action.

Do you consider yourself as an expert cook? Welcome to Fugazoville!

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Since only the annual workshop will be held Culinary World, and onlyHere you can improve your culinary skills even more. Especially considering that the most famous chef in the world (notably China, Japan, Italy, France, Thailand and others) have given permission from their kitchens to you and the other train operators and their national secrets. A great opportunity for young students who aspire to learn, not to win the opportunity of $ 1,000,000, and start using your restaurant, do not you think? Then take the firstTeachers and start cooking!

Cooking Academy 2 - World Cuisine - On test your culinary skills!

The game is largely occupied by the first cooking academy, although there is now more balanced and add some new interesting challenges. The game is divided into levels and in all countries organized national cuisine you can find a variety of exotic dishes you have to practice, and then you can take the exams, go to the next country and its peculiarities. You can choose which courts of first attempt, and you can get any repeat prescription every time aa better result.

First, you receive for each dish, its history, tradition and other interesting information on what you are cooking. Then you can boil himself, and take a step by step. And the variety of tasks is surprising, but not enough to bore you did. Although only the mouse, the tasks require both speed and accuracy you need to complete a certain number of shares within a fixed time and in a certain order. You can roll the dice andDisco all kinds of food with your mouse to guide the knife, then add the ingredients in the correct order (visual signals can sometimes be a bit 'of confusion, so that the tasks are very challenging) fortune, mix, grate, fold and Cookie breaking eggs on a corner and absolutely correct with absolute precision thickness, temperature set and watch it roll, for example, golden brown and a darker shade. Most tasks require your attention andperfect timing, so you really sometimes necessary to repeat some steps in order to get enough stars (the stars are used for the evaluation of your hard work - and the judges are strict, I would say).

The graphics are great - nothing more to say, we need to see from their eyes. And the music started, the transition from the national stage for the environment, creates a beautiful backdrop.

So if you're ready to test your cooking skills and maybe even find something in yourEveryday cooking - is the time to visit Cooking Academy 2: World Cuisine!

Cooking Academy 2 - World Cuisine - On test your culinary skills!

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Best World Cuisine?

Firstly there is the cliché. We have all heard at one time or another. It works like this:

The cuisine of Provence is made up of too many tomatoes, too much garlic, lots of olive oil, over-preponderance of basil, dried chicken, lamb and fish fat, and no one has heard of so many bones that go, it is impossible to eat!

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Like most stereotypes, there may be a small kernal of truth somewhere. It 'true that you can eat wellevil in Provence, as you can in any other region of France - or anywhere else in the world for that matter. There are restaurants and chefs evil and evil (especially tourists) to many people who are too ready to eat foods are lower at high prices and go away who think they have the best that Provence has to offer to scan.

Best World Cuisine?

What a shame!

Because I think that is really at its best, the cooking of Provence is the lightest, most delicious, most elegant, mostcolorful and, above all, healthy food in the world.

I do not agree?

Well, just think for a moment ....

No butter .... no cream .... no flour .... no heavy sauces .... no animal fat .... very little red meat .... very few dairy products ....

And much, much, lots of fresh fruit .... fresh vegetables .... fresh herbs .... fresh fish and seafood .... lean poultry and game .... cuts light wine and stock. ... and all mixed upmarinated and cooked in extra virgin olive oil!

What many do not realize that the cuisine of Provence is essentially home cooking.

Sure, there are dishes in Provence complicated, but these are the best professional chefs in restaurants in the multi-star connections abundant in the region: places like Le Clos de la Violette in Aix-en-Provence or Christian Etienne in Avignon or Alain Ducasse , the famous Louis XV in Monaco or Oustau de Les BaumanièreBaux-de-Provence .......

A wife or mother of Provence have neither the time nor the money - not even the inclination - to indulge in extravagant meals and complex. For most of the food served, family and friends will be essentially simple food - but simple foods prepared and presented with care and imagination.

If you have a wonderful fresh local produce at your fingertips - fruits, vegetables, fish, seafood, fresh herbs and olive oil to Provenceknown - the demand is low or need to over-complicate things.

Just think of the judges, for which Provence is famous - Nicoise salad, peppers, stuffed tomatoes, grilled sardines, sea bass with fennel, etc. ......

What makes these dishes is not the complexity of their preparation but the freshness of ingredients. Try a salad or ratatouille Nicoise with canned or frozen, and you will soon see what I mean.

The kitchenProvence is mainly among the finest and freshest local products, then look to your own personal flair and imagination to transform them into good food, healthy, elegant and memorable.

Here is a good example of what I mean:

Filets de Rouget au parmesan

(Red mullet fillets with parmesan)

Ingredients (serves 4): 8 fillets of red mullet, 50 g of fresh Parmesan cheese, 1 tablespoon extra virgin olive oil, a few leaves of freshBasil.

Method: Make sure that the red mullet fillets are completely free of bones. Remove any bones with tweezers. Heat the oil in a large frying pan. Cook the fillets, skin side down, over medium heat for no more than 2 minutes. Turn carefully and cook for another minute.

Carefully, transfer the fillets to a plate (or 4 individual dishes). Drizzle on some olive oil. Scatter over some fine shavings of Parmesan and shredded basilLeaves. Serve.

Less than five minutes work! What could be easier? Do not feel like cooking sauces or pyrotechnic skills required - only fresh ingredients cooked simply and served with care and imagination. Whether you think of appetizers, salads, side dishes, main course, dessert - the principles are exactly the same.

Faites simple!, As someone once said.

(I think it was Escoffier!)

Best World Cuisine?

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A brief history and presentation of Russian cuisine

Russian cuisine is not only the world-famous, but it is calories coming in contact with some Russian courts to give more shocked. Why Russian cuisine has developed in this way?

Although Russia is absolutely a huge land mass, most of them unusable for long periods of the year because it's too cold to sustain plant growth. But in the past, Russia diet mainly of grain from wheat, rye, oats and millet, as the majorityThe people were plowing, they could boyfriends. Beef was popular, there was the hunt, due to a series of dishes of animal origin and do it. The vast forests of northern Russia was rich in berries and mushrooms. So while the weather may have been hard a lot of time the Russian people is never too hard. The harsh conditions meant that food would be stored and easily survive with enough energy for people in the winter. This brought to justiceas "Bags" - a soup with heavy samll pieces of meat - or "Okroshka" with hard-boiled eggs, potatoes and cucumbers.

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Of course, alcohol is also a popular way for the winter cold, which also led snacks to accompany drinks warm.

A brief history and presentation of Russian cuisine

Traditional (today), a Russian court is composed of three dishes. The first is a meat soup with vegetables, like beet soup or soljanka schtschi. Secondly, the main meal of a fish or meat accompanied by someCarbohydrates such as pasta, rice or potatoes. Thirdly, a heavy drink - juice, fruit compote or Kissel. A starter could also be included, such as pancakes with caviar, pickles, or salad with sour cream. The bread is at all times, such as cakes with cabbage, minced meat or potatoes.

In the past, lunch and dinner were rigid, as is the seating. Man of the House was sitting at the head of the table. Before each have a spoon and a piece of bread;Soup was served from a common bowl unique. The head of the House should ensure that everyone had a fair share of the meal. Before the introduction of forks, the food was pre-cut pieces presented on a large flat, and diners would take the food with their hands. Of course, this is no longer respected.

There were also some fairly strict rules and taboos in eating - to knock or scrape a spoon on the plate, food scraps on the floor, talking loudly or laughing werebanned altogether.

A brief history and presentation of Russian cuisine

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