Food Cooking

Italy, a nation of 58 million people, is a mosaic of 20 different regions in 103 provinces. All Italian cooking with olive oil, cereals and fresh, seasonal produce, but each region has its own preferences and specialties. Northern Italy, where the country's highest standard of living and rich food, and even one third of Italy ' s best wines. The eight regions sottili risotto, gnocchi and polenta, fish soups and balanced fish soup is a peculiarity of the region. North's right to true glory, even if, as a paradise for lovers of cheese. Parmesan, Gorgonzola and Asiago cheese, accompanied by meats, sausages, goats, geese and deer, a divine meal. Media in Italy, by contrast, is to provide the artichokes, peas and black truffles and white. These six regions rather lamb pasta and rice and beef in the North. One of the most famous regional specialties is a suckling pig, fresh pork roast stuffed with garlic, fennel, salt and pepper. Historically, the six regions of southern Italy are known as the garden of the Greeks and Romans. Later, during the Middle Ages, the Arabs, pasta in Sicily. Variety of pulp proliferation,"short " pasta doughs generally known as"time ", such as spaghetti and pasta. No other sector in Italy has a great heritage of this type of candy and ice. Many sweet greek testimony and Arab influences in Sicily, with its almond paste, fruit, Quark, honey, raisins and nuts. The South is also 75% of organic products in Italy. With nearly 2.5 million hectares of land cultivated without chemicals, Italy is the leader in organic agriculture.