After all, for them lunch, dinner and breakfast are not just meals, but a part of their way of life. How to behave in an Italian restaurant? How to place an order correctly? How to eat traditional Italian food without pointing the finger at you? Let's find out all about how Italians feel about eating.

Food for an Italian is not just food, it is a real pleasure, which they take with all the seriousness and passion characteristic of this people. Absorbing food is not just eating, delights and variety, it is an extremely important process in which everything is important: mood, setting, time and order. But the place and the price do not matter: both the most expensive restaurant and the village little trattoria - all live by the same rules. But there are exceptions - these are establishments in the center of tourist clusters. Although the Italians can be justified here, they are motivated not only by the thirst for profit, they simply do not see the point of wasting the art of cooking on scanty people who do not know how to appreciate it, and can order pasta for meat with meat, drink grape vodka in cold weather ...

To truly enjoy Italian food, you need to relax, surrender to chance, but at the same time remember that the good owner of a good restaurant is always a bit of a rapist. You need to be prepared that when asked to serve a glass of red wine with seafood, you will hear: "You can only white." It is inconceivable, but the owner is ready to go to financial losses, if only to withstand the tradition and ritual.

And what horror can be seen on the face of the waiter, who will notice how the client, out of inexperience, begins to sprinkle the truffle pasta with Parmesan. He will shout: “No! Don't do that! It is forbidden!". Trust the Italians in these matters - they are professionals, following their recommendations, you will receive a dinner that will exceed all your expectations. Even such world culinary masters as the French, albeit secretly, still give the palm to the Italians. For perfection, they apparently lack the Italian passion and seriousness.

Food is one of the most frequent topics of conversation in Italy. The question "What did you eat today?" occurs as often as the question "How are you?"

With the same trepidation, this people treats drinks. What to drink, when, where and with whom - these rules are immutable here. Early Saturday morning, adult men, sitting in bars, are holding wine glasses with a liquid of raspberry hue; if it is a weekday, they will drink Prosecco, an Italian variation of champagne (Papan's famous phrase about "aristocrats and degenerates" immediately comes to mind). During a meal - always wine, only combined with food; for proper digestion - grappa (grape vodka) or another drink of the same strength. After eating - digestif. Despite the fact that Italians drink constantly, it is extremely rare to meet drunk people.

Lard is a primordially Italian food. Italian lard is included in the European Union register of regional products, the production of which violates sanitary standards.

There are several reasons for this. Firstly, they understand perfectly well that it is extremely difficult to behave with dignity in a state of alcoholic intoxication, which is very important for the Italian culture of behavior. Secondly, Italians do not drink out of grief or joy, in order to relieve tension or relax, they do it to get high-quality taste sensations, for pleasure. Three adult men of strong physique in a restaurant may well not finish even one bottle of wine.

Haste and greed are absent here, but a special ritual takes place, which is much more important than the alcoholic effect. Therefore, in bars on the motorway (only in Italy!) You can easily come across an announcement that in order to increase safety on the road from 22.00 to 6.00 in the morning the sale of alcoholic beverages with a strength of more than 21o is not carried out. And it doesn't matter at all that no one will drink such drinks anyway: they honor their fellow citizens and pay tribute to the anti-alcohol tendencies adopted in Europe.

The Italian bar deserves a separate conversation, which is not just a room where random people can sit and drink, it is a special separate world, a place where relatives and friends gather to chat, tell the news, show themselves and only then have a drink.

Just imagine: 10 o'clock in the morning, life is in full swing, and visitors literally run into the tiny bar to drink their favorite morning drink and chat with other visitors right at the counter. The bartender does not even ask what to pour to whom, he already knows everything: an elegant lady - coffee, a policeman - a glass of cognac, a cook from a nearby restaurant - wine, a serious man in a strict elegant suit - some kind of a tumble of a strange greenish hue. The usual course of events this morning can only be broken twice.

First, a clerk from a small shop next door asks for a glass of hot water with squeezed lemon juice instead of a regular cocktail. He, for sure, either returned late yesterday from the guests, or simply caught a cold. The second event, even more serious: two huge men with weapons in the form of guards enter the bar and calmly pass a glass, and a couple of minutes later two more guys of the same kind appear, and the situation repeats itself. And here there is a logical explanation: in the bank they unload or, conversely, load a large batch of money, and the security only takes advantage of the free minute that has appeared. And these minutes accumulate here decently throughout the day.

This is an article with a photo about Italian dishes that must be eaten in Italy. Italian cuisine is considered one of the best in the world, but you need to know what to choose from the menu.

After a couple of days in Italy, eating pizza, pasta and panini, I ran into a problem. What exactly to order in Italian restaurants, so as not to be disappointed (or God forbid to lose weight :)) in 3 weeks of rest?

My dear readers, friends and social subscribers came to the rescue. networks that generously shared their advice, for which many thanks to them. Below is a list of Italian dishes, compiled by common efforts, as well as the average price of food in Italian establishments. 90% of the list I had a chance to try, 10% left for the next time.

Seafood in Italy

• Tomato mussel soup(Zuppa di cozze al pomodoro) is the best I've ever eaten in Italy. I also ate mussels in Sicilian style, was not delighted. It all depends on the restaurant. Price 8-13€

• King prawns grilled or in sauces (Gamberoni alla griglia). The most delicious shrimps were in. Price 10-15€

• Sicilian swordfish with tomatoes (Pesce spada alla siciliana). Price 12-13€

• Swordfish Grilled(Pesce spada alla griglia). Price 12-13€

• Grilled dorado(Dorado Griglio). Price 50-60€ for 1 kg. Dorado stands in the market 15€ per kg .

• Octopus in different variations (Polpo). For example, Sicilian octopus with garlic and thyme. "Nothing tastier in Mediterranean cuisine has yet been invented," - a quote from the traveler and gourmet Sergei Kormilitsyn. 12-18€ for a hot dish

• Octopus with potatoes(Polpo con patate) is a signature dish on the Amalfi Coast. Keep in mind that octopus is often served as a cold appetizer in Sicily and southern Italy. Price 7 —8€

• Shrimp cocktail(Сocktail di gamberi). Popular cold appetizer. For an amateur. Served in a glass, where shrimps are mixed with salad and sauce. If you spread shrimp on bread, it turns out delicious. 7-10€

Other Italian dishes

• Eggplant baked with tomatoes, mozzarella and parmesan (Melanzane alla parmigiana)

• Grilled vegetables(Verdure alla griglia) - always delicious. Price 6€

• Sheep meat on skewers(Arrosticini di pecora). This dish is prepared only in the Abruzzo region and nowhere else. To make this lamb kebab in the Marche region, you had to order meat online from Abruzzo. I didn't eat the lamb, but the guys said it was delicious

• Spaghetti with clams and parsley (Spaghetti con le vongole). This dish was prepared by friends from shellfish collected on the seashore near the house. You need to collect shellfish early in the morning (at 6-7) in order to get ahead of other fishermen. 12-15€

• Carne Kruda(Сarne cruda) - raw beef of a certain breed of bulls, a minimum of spices. Originally from Piedmont. Have not tried. 15-20€

• Pizza(Pizza) - real pizza is cooked in a charcoal oven. You can talk about pizza for a long time. From 2€ for a piece in a street eatery before 12€ for a seafood pizza in a restaurant.

• Paste(Pasta) is a traditional Italian dish. Pasta with various sauces. For our taste, pasta in Italy is undercooked. They specially cook pasta for a very short time. The version of the pasta served in our restaurants will be tasteless and overcooked for an Italian. 7-15€

Be sure to read mine, where I tell you how much a vacation in this delicious and warm country will cost.

• Minestroni(Minestrone) - vegetable soup

• Panini(Panini) - Italian flat white wheat bread sandwich, price 5€

• Risotto(Risotto) is a rice dish. Prepared with seafood, meat, vegetables. 8-13€

• Lasagna(Lasagne) is a popular dish of Italian cuisine made from pasta flat sheets with filling, 9-12€

• Ravioli(Ravioli) is an Italian analogue of dumplings made from filled pasta sheets. Restaurants often serve boiled store-bought ravioli - they are mediocre. When twisted by hand, it turns out very tasty.

• Polenta(Polenta) - cornmeal porridge

• Caprese(Caprese) - Italian appetizer made from tomatoes, mozzarella, basil and olive oil

• Gnocchi(Gnocchi) - Italian dumplings

• Provola and Caciocavallo cheeses

Italian desserts

Desserts and sweets are usually sold in cafes or places called Pasticceria

• Tortuffa(Tortuffa) - divinely delicious scoop of ice cream with chocolate inside. It is better not to order chocolate ice cream, because chocolate with chocolate is too sweet. Costs 4-5€

• Granite(Granita) - Sicilian dessert. Crushed ice with sugar syrup of different colors and flavors. Price 3-4€

• Cannoli(Cannoli) - Sicilian dessert. Wafer roll filled with mascarpone cheese, whipped cottage cheese or ricotta with added syrups or wine. Sold everywhere

• Tiramisu(Tiramisù) - Italian students' cake because it doesn't need to be baked. Made with savoyardi cookies, mascarpone cheese, coffee, eggs and sugar. I thought I had eaten Tiramisu many times, but it turned out that before my trip to Italy I had never tasted Tiramisu.

• Ice cream(Gelate) sold in Gelateria - from 1€ for the ball. On average - 2 € for a small box and 4-5€ for a big one. On the tourist streets they ask for 4-5€ for one small ball.

• Coffee, coffee, coffee, coffee! Even if you don't drink coffee, it's worth a try once. 1-4€, average 2€

Where to eat in Italy?

Places in Italy are divided into several types:

• Ristorante- high prices and level of service.

• Trattoria Is often a family run establishment with a homely atmosphere, a steady clientele and a menu in Italian. Prices in trattorias are lower than in restaurants.

• Taverna Is a tavern where you can not only drink, but also eat.

• Osteria- also a simpler institution with food and wine.

• Pizzeria- usually there is only pizza and snacks on the menu, less often - other dishes.

• Gelateria- ice cream is sold there

• Pasticceria- they sell cakes, pastries and desserts here

Where can I buy products in Italy?

There are many supermarket chains in Italy: Lidl, Auchan, Carrefour and others. Also, in every, even the smallest town, there will definitely be a small Supermercado, where the products of the first and second necessities are sold at inflated prices.

If you want to cook your own food, you can also buy food in Italy in special shops. I don't know if they exist in the north, but they are still popular in the south of Italy. We mostly rented apartments with kitchens and sometimes cooked our own meals.

• Macelleria- Butcher shop

• Pescheria or Mercato del pesce- a shop or market with seafood. Markets are usually open in the morning

• Panificio- bakery

What you need to know before going to an Italian restaurant in Italy?

• In Italy, expensive is not = tasty. More often the opposite. If possible, always ask locals where they eat and go to local establishments.

• If you want to have a normal tasty meal in Italy, then it is better to learn the name of the main dishes and products in Italian.

• Cafes and restaurants with menus in English or Russian are designed for tourists. Chance is great that the food there is so-so

• We were faced with the fact that on the menu in Italian the prices were lower than for the same dishes on the menu in English.

• Check the final invoice amount. There was a precedent when a couple of euros was added to the price indicated on the menu. When they pointed out the mistake to the waitress, they returned the money. This is a trifle, but still unpleasant.

• In some restaurants, the bill depends not only on what you ate, but also on where you sat: at the bar, at the table by the window, on the terrace. This is rather rare, but it can happen that breakfast will cost like a full meal due to the fact that your table was with a good view.

• If you are served palm oil sticks, popular in Italy, before your meal, do not rush to eat them. This is not Mexico, where they give free tacos, and not even Georgia with its lavash at the expense of the establishment. Somehow, in joy, we ate one stick, each cost 3€ .

• Bread is often served with food. Sometimes they take money for it, sometimes they don't. Italians themselves pour olive oil on bread (it is always present on the table) - it tastes better

• Restaurants also charge for water 2-3€ , but can be brought without demand.

• Drinks in restaurants cost 2-4€ for a small can of cola or beer, 2-3€ for a bottle of water.

• Tips in Italy are included in the bill in most restaurants and cafes and amount to 10% of the amount

• If you want to eat in a small town, be prepared for the fact that most establishments are open from 12.00 to 14.00, after which they close for siesta from 14.30 to 18.00, then open until 21-22 hours. It's not easy to find a place that works in the middle of the night. Italians dine clearly from 13.00 to 14.30, and have dinner only in the evening, so if the city is unpopular with tourists, restaurants and cafes in 90% of cases will be closed for several hours during the day.

• Italians drink coffee around the clock, but cappuccino only in the morning. If you plan to pretend to be local, do not drink cappuccino day and night - sleep :)

Menu in Italian restaurants

The menu in Italian restaurants usually consists of several sections.

What do Italians eat for breakfast, lunch and dinner?

The worldwide fame of the European southern state is due to many cultural factors. One of them is food. Italian food lures and attracts tourists from all over the world. Of course, there is a logical explanation for this. The population of Italy pays great attention to the culture of food, therefore the best chefs of world cuisine live here. To enjoy Italian cuisine at its true worth, every tourist needs to know several features of the preparation and use of national dishes.

What do Italians eat for breakfast?

The morning meal is notable for its lightness. Native Italians eat breakfast approximately from 8 to 10 am. Most often, their morning diet includes croissants, cookies or fruit ... They wash down their food with coffee with milk, or expresso or juice. This is where the Italian breakfast ends. It does not pay due attention to the first meal and the accumulation of energy for the whole day. This is the mentality of the Italian population that differs from ours.

Fortunately for tourists coming to rest, breakfasts in hotels have a much more varied assortment, in contrast to the national menu. Such changes have occurred under the influence of the conditions of the tourism market. After all, none of the tourists wants to leave the hotel hungry. Today's breakfast includes ham, yoghurt, bacon and scrambled eggs, sweet pastries, ice cream, etc. Thus, Italy delights tourists from early morning.

Lunch is the main meal

The list of dishes that are offered in Italy for lunch is practically no different from the dinner menu. Residents of Italy begin to eat thoroughly from 13 o'clock in the afternoon. It often happens that dinner is held with the family and even with the invitation of relatives and friends. Before meals, light alcoholic (wine, champagne) or non-alcoholic drinks are consumed. Generally in Italy wine is a cult drink, and it can be on the table during any meal. Then the time comes snacks .

Here are some examples of some Italian snacks:

. finely chopped ham;

... salami;

Sweet buns;

Different types of cheeses;

Cold salmon;

Vegetables.

The favorite snack of temperamental Italian residents is considered raw marinated meat dish - carpaccio.

First meal
In Italy, first courses rarely include meat. These includebroths, various cereals (most often corn), vegetable soups and even lasagna.

Second courses
The second dish in Italy is the main one, and is presentedpoultry, fish or other meat delicacies. Garnish in the form of vegetables or salad is served after eating meat.

Dessert
For dessert at you will be offered famous Italian sweets:tiramisu, panna cotta, gelato, etc.

Having got acquainted with the national Italian cuisine, you will definitely not remain indifferent to it. They cook deliciously in Italy everywhere, from a small country house to fashionable restaurants. Therefore, you can confidently order any dish in the proposed menu and be sure that you will get a gastronomic pleasure.

You probably know everything about the English morning meal. Do you know what an Italian breakfast is. For those who like to start the morning with a hearty meal, such a morning meal can be disappointing, while fans of sweets and coffee, on the contrary, are inspiring. In a word, it can frighten or amaze (the tradition of breakfast in Italy is very far from ours), but will not leave anyone indifferent.

What do Italians eat for breakfast?

The inhabitants of the boot peninsula never have a hearty breakfast. Another habit of the local population is waking up early. Then they go to the bar, but not to have a glass of some strong drink in the morning, but coffee. Yes, yes, in Italy in the morning, not only in cafes, but also in bars, coffee is served, and in most cases with milk. And here they know many interesting ways of preparing this divine drink. But for coffee, it is customary to eat light pastries, not necessarily sweet. And those who are lazy to go to a bar, and are unlikely to bake pies early in the morning, eat sandwiches with cheese, butter or something meat, such as ham and sausage, with coffee. However, the traditional Italian breakfast is still in the first place - delicious and aromatic croissants, which are called canollo here. And most Italians prefer cappuccino. But believe me, it has a completely different taste that we get when dissolving a bag with the inscription cappuccino in a glass of boiling water.

Italian coffee

As already mentioned, in the morning, the inhabitants of this southern country prefer not to gorge themselves to the dump, but just drink an invigorating drink and eat it with freshly baked pies with or without filling. Italian coffee comes in the following types:

• Caffe corto. This is a very strong espresso. Its price in bars and cafes is just over one euro. It is served in very small thimble cups.
• Caffe lungo is a less strong coffee.
• Caffe doppio. It tastes the same as espresso, only it is double.
• Cappuccino- this type of drink is made with the addition of milk. It's almost double the price of an espresso.
• Latte macchiato is a variation of the previous type, only it has more milk and very little coffee.

As you can see, lovers of Italian coffee have a very wide choice, and everyone can find an option to their liking. If this is contraindicated for someone, then it can always be replaced with another, no less refreshing, that is, tea. And even today in Italy you can be offered barley "coffee" - a drink close to it, but does not contain caffeine. Its name is Orzo. It costs almost twice as much as regular coffee, especially if it is used to make cappuccino.

Italian breakfast traditions

It is very difficult for Russians to understand how it is possible to eat just one small bun, drink a glass of coffee with milk and eat before the start of a hard day at work. If we talk about breakfast in a cafe, then this is a very quick process: you come, order, in 5-7 minutes steaming coffee will be on your table, and fragrant pies are either baked in all Italian cafes in the morning, or are brought from nearby bakeries. By the way, you can always buy something awesome in the nearest bakery, come home and, comfortably sitting on the balcony, eat it with a cup of aromatic coffee with milk, and then run towards the working day. Nevertheless, true Italians who value their comfort turn their Italian breakfast into a ritual. They become guests of the same bar and have come here every morning for many years. All the staff here know them, and other loyal guests as well. Here they spend their mornings interestingly reading the morning newspapers and exchanging news with other visitors. This is Italian! Nice, tasty, aromatic and warm! By the way, if you are interested, bars and cafes in Italian cities open at 5 am and at dawn everyone can get a real Italian breakfast. By the way, most bras do not bake cakes, but cooperate with specialized percarnies, which deliver boxes of exquisite cakes early in the morning every day. Naturally, the very first visitors get the freshest and still warm cakes. They melt in the mouth and give the eaters incredibly pleasant emotions.

Types of cakes

I must say that each of the regions of the country has special types of pastries. However, all of them are distinguished by one main feature: Italian pastries are incredibly tasty and light. The classics, of course, are croissants with various fillings: chocolate, various creams, jam or preserves. There are also varieties without filling and they are called cornetto. By the way, you are probably surprised, because until now you thought that the croissant is a French cake. The second most popular cannolo siciliano. If you haven't tried it yet, you've lost a lot. It is an incredibly tasty crispy tube with a cream filling made from Ricotta cheese and candied fruit. As you understood from the name, the home of this delicious cake is the island of Sicily, and for its inhabitants this is considered its real pride. There are other types of this pastry in Italy, for example, canollo fritto and others. Next on the list of the best cakes in the country is Sfogliatella.

Istroia "Sfogliatella"

It was first prepared by pastry chefs from the Salerno province of the Campania region. The story goes that once in the local monastery of Santa Rosa da Lima, a little dough was left after making the bread. And then one skillful nun, without thinking twice, added candied fruits, sugar, limoncello to it and began to bake sweet bread from it to please the monks with an Italian breakfast. It turned out very tasty and everyone was delighted with it. In 1818, the Neapolitan pastry chef Pasquale Pintauro, having once learned the recipe for this cake from the inhabitants of Salerno, modified it. Thus, the modern variation of the sfogliatella was born.

A few more varieties of cakes for an Italian breakfast

Diplonatica is a pastry that is famous throughout the country. This cake is made from two types of dough - biscuit and puff pastry - and glued together with custard or Chianti cream. Legend has it that this expensive and delicious cake was first prepared for the famous Duke of Milan, Francesco Sforza. It was a diplomatic gift. Hence its name. The Bombolone cake is a Tuscan delicacy. It is made from soft dough that is fried in oil and sprinkled with sugar. "Oh, donuts" - you probably thought, and you were not mistaken. Bombolone is actually very similar to our traditional donut. And it also comes with or without filling. Needless to say, they are very high in calories. You understood it yourself.

Italian breakfast at home

You understand that not all residents of the Apennine Peninsula eat breakfast in bars. So, what exactly do they prefer to eat in the morning at home? To be honest, the very principle of breakfast is the same - coffee and pastries or a sandwich, but nothing more. Of course, making a real cappuccino at home is difficult, so coffee with milk replaces it, while cakes are replaced with ready-made cookies or crussans, which can be bought at a supermarket or a specialty bakery shop at bakeries. The most popular cookies are almond amaretti, coconut or wine - cantuccini. Less demanding Italians eat coffee with regular bread, with some crumbling it straight into a cup of milk and then spooning it out. By the way, there are many varieties of bread in the country - from ordinary white to carazau - the famous bread of Sardinia. Those who don't like sweets for breakfast eat pizza. And for those who are anxious about their figure, cornetts with bran, or the most ordinary muesli, are produced in the country. Sometimes coffee is replaced by juice.

Children's breakfast in Italy

And what do little Italians eat in the morning? We must advise that the Italian breakfast for children is practically the same as for adults. Some parents take babies with them to cafes. Instead of coffee, they drink hot chocolate or milk, eat donuts or everyone's favorite chocolate croissant. Little Italians love nutella, various jams, sweet pastries, especially in the southern regions. And, of course, they, like all children of the world, adore yoghurts, sweet curds, cornflakes, etc. Therefore, you can rarely see an unfed baby here.

How to make the famous cannoli cake: recipe

There are many recipes for Italian cuisine for breakfast, and among them the method of preparing traditional cannoli comes first. This requires the following ingredients: white wine vinegar or wine (30 milligrams), a teaspoon of cocoa powder, the same amount of ground coffee and cinnamon, a glass of flour, 1 tbsp. tablespoons marsala, salt 5 grams, ghee (1 tablespoon), one egg, 1 tablespoon full of powdered sugar and peanut butter for frying. The cream is made from ricotta (¾ kg), a glass of sugar, chocolate chips and candied fruits. This is an Italian breakfast, the recipe for which you already know, is prepared as follows.

Dough

Mix all the dry ingredients required for the dough and then add the liquid ingredients. This should result in an elastic and soft dough. Form a lump out of it and cover with food, in order to put it in the refrigerator for an hour. After cooling, roll it out 1-2 mm, then cut out ovals with a glass or a special notch. Then they need to be wrapped around steel tubes-molds, greased with protein and fried in peanut butter. After reddening, use a slotted spoon to remove them from the deep fat and place them on a paper towel and let the oil drain.

Cream

Add sugar to the ricotta, mix thoroughly and cover with cling film, refrigerate for an hour. After that, rub the mixture through a sieve and add candied fruits and chocolate chips. Instead of ricotta, you can use Marsala, and replace sugar with powdered.

Finishing touches

After the tubes have cooled, fill them with cream using a pastry bag. For decoration, you can use pistachios, candied fruits or candied cherries. The most popular Italian breakfast is ready.

I order pizza Margarita. A few minutes later, the waiter brings in a steaming tomato-basil perfection of the Italian flag. I cut a piece with a crispy crust and stretching strings of cheese, take the first bite and ... Madonna mamma mia! Questa pizza è una BOMBA. Che buona! Incredibile. Then everything is like a fog, I woke up already over an empty plate.

Since childhood, I have developed a Disney-inspired image that the most traditional Italian dish is spaghetti with meatballs. Remember this wonderful scene from The Lady and the Tramp? When I got to Italy, I learned that this is a 100% Disney invention that has nothing to do with Italian cuisine. Thank you Hollywood.

In fact, Italian cuisine is not just food. This is a century-old history of cheese making and winemaking, spicy salami and a variety of olives, crispy panini with prosciutto and herbs, the freshest vegetables, aromatic pastries and desserts melting in your mouth. Eating in Italian is a ritual with a specific sequence of food and drinks.

I am amazed at the regionalism developed in the country: each region of Italy has its own traditional dish. Some dishes remain typically regional, while others are spread throughout the country and the world. So Italian food is not Italian food. This is Lombardy, Ligurian, Neapolitan, Roman, Sicilian cuisine and everything else, from Milan to.

Italians are proud of their cuisine and guard it very reverently. For the most part, the inhabitants of this country believe that their cuisine is the best in the world. By starting to criticize a dish, you risk ruining the relationship or, at least, upsetting the Italian. But, frankly, there will be few or no reasons for criticism. Italian cuisine is excellent in every way. Of course, taste preferences are always a matter of individuality, but I think that at least a few dishes from this article have a chance to inspire your admiration or even become loved.

What is Italian food?

Breakfast

The principle of "eat breakfast yourself, share lunch with a friend, and give dinner to the enemy" is completely contrary to Italian gastronomic culture. Italian Breakfast - Typical continental breakfast. This is the lightest meal of the day, consisting of a cup of coffee, a glass of orange juice, and a pastry. Italian croissants - with chocolate, honey, fruit jams or simple ones - are a delicate crunchy miracle. I highly recommend trying cornetto alla crema - a croissant with cream. In the absence of fresh baked goods, such as having breakfast at home, Italians replace them with all sorts of biscotti - biscuits that can be bought at the supermarket.

It is not customary to eat breakfast on the run. Even in a terrible rush, Italians find a few minutes to enjoy their morning coffee and pastries at least standing at the bar. By the way, the price differs depending on whether you will occupy a table or not: it is cheaper to have breakfast standing. Of course, cafes and restaurants also offer a hearty English breakfast - scrambled eggs and tomatoes, toast, Bennedict eggs, but this is not authentic. I think: "If you come to - act like the Romans."

Lunch and dinner

Lunch and dinner are the most dense meals, consisting of several changes of dishes. You can skip one or more dishes, but the sequence must not be broken. Italians are convinced that eating in the correct order is healthier.

Antipasto is served first. Antipasto is a light cold or hot snack. For example, a plateau of cheeses or sausages, pieces of vegetables, bread, olives, seafood slices. Snacks are designed to allow a person to satisfy the first hunger and calmly think about what he wants to taste next.

Cheeses

As an antipasto, you should definitely try Italian cheeses.

The most famous is Parmigiano Reggiano. Parmigiano is a hard cheese with a delicate taste and a bright aftertaste that crumbles on the cut. Another amazing hard cheese is Grana Padano. Grana is very similar to Parmesan, both cheeses are made from cow's milk. These are the undoubted favorites of my ranking of Italian cheeses.

Among the cheeses made from sheep's milk, the spicy Pecorino Romano from the Lazio region is extremely good.

The famous Italian blue cheese comes from the north of the country, Gorgonzola. Gorgonzola cheese is spicy, spicy and, I would say, not for everybody.

Tomino cheese baked with honey and berries became a revelation for me in the world of Italian cheese snacks. This is a whole range of the most delicate flavors: crispy crust, warm melted cheese inside, rich creaminess and light hints of honey.

The soft mozzarella is definitely worth the attention of cheese lovers as well. For example, in the famous caprese salad, which is also served as an antipasto. Caprese is simple and elegant: tomatoes, basil, mozzarella, ideally made from buffalo milk (la mozzarella di bufala), drizzled with olive oil.

Bread

Other snacks are dried pieces of bread with garlic, butter, tomatoes and basil, that is, bruschette. There are a lot of variations on the theme of bruschetta: bread can be supplemented with seafood, vegetables, mushrooms and anything for every taste.

In general, Italy has amazing bread, which is served with almost any dish. I loved the crispy taralli from Puglia, a bit like bagels.

Meat

The famous raw beef appetizer - carpaccio cannot be ignored. I think that with sushi and other delights of Japanese cuisine firmly rooted in our gastronomic life, raw fish and meat no longer scare anyone. And if you are still frightened, then do not be afraid. Carpaccio is delicious thin slices of beef, on which arugula and grated Parmesan are laid out. The dish is poured with oil and lemon juice. In general, carpaccio is more of a cooking method, so any thinly sliced ​​raw product can be called so. Porcini carpaccio is also incredibly tasty.

Speaking of meats, I can't help but mention prosciutto di Parma (pictured left) and bresaola (pictured right). Prosciutto is a raw-cured Parma ham. Prosciutto can be cotto and crudo, that is, boiled and raw. I advise you to try both types. Bresaola is a salted, dry-cured beef, a popular snack in northern Italy.

Aperitif

With antipasto, you can drink water, wine and everything that belongs to aperitivo, and serves to increase the appetite. These are, for example, cocktails based on Prosecco (dry sparkling wine), vermouth, Campari or Aperol liqueurs. The famous Aperol Spritz has become the "face" of the aperitif. This is a low alcohol cocktail with lots of ice. In any cafe in Italy, bright glasses with orange Spritz are always visible on the tables.

My favorite Bellini cocktail is Prosecco with peach puree. Rossini is in no way inferior to him - Prosecco with strawberry puree.

The aperitif is a characteristic part of the Italian dolce vita, demonstrating the love of this nation for long friendly meetings with a glass of refreshing drink and light snacks.

First course

Antipasto is followed by primo - the first course. In Italy, this is, first of all, pasta, that is, an obligatory part of the gastronomic program. There are a lot of types of pasta, and there are even more sauces for them. The classic of the genre is the Roman pasta spaghetti alla Carbonara with Italian bacon. By the way, contrary to popular belief, the authentic Spaghetti Carbonara does not contain cream.

A bit about other types of pasta: tagliatelle - wide ribbons similar to noodles that come from Bologna. It is tagliatelle, and not spaghetti, as is commonly believed, that traditionally serve as the basis for pasta alla Bolognese.

Cannelloni are rolls of dough that are filled with filling. For me, the most delicious were the cannelloni stuffed with an amazing Italian combo: spinach and ricotta (soft cheese).

If you find ravioli con funghi porcini in the Primo section of the menu, take it without hesitation. These are ravioli (small Italian dumplings) with porcini mushrooms.

In addition to pasta, gnocchi - Italian dumplings are served as a first course. Incredibly delicious gnocchi al pesto - gnocchi with basil sauce. By the way, interestingly, the word gnocchi is used in Italian slang to refer to an attractive person. If you hear Che gnocca! (or gnocco for masculine), don't feel like being called dumplings. You've received a compliment.

Another confirmation that Italian cuisine does not consist entirely of pasta is risotto. Risotto is made from Italian Arborio rice. I definitely recommend trying the beautiful yellow risotto alla milanese - Milanese risotto with saffron. Interestingly, rice in risotto, like pasta, should be al dente, i.e. slightly undercooked and slightly sticky to the teeth.

Second course

The second course or secondo is a hot meat or fish dish. Choosing a second-hand is worth it depending on the traditions of the region. Obviously, the coastal regions have amazing fish and seafood. In Sicily, they specialize in preparing hot dishes from swordfish, sardines and other types of fish. Horse meat is very popular in (and the surrounding area), however, I did not dare to try it. In addition, chicory is considered a national vegetable, which seems too bitter to me. In general, the kitchen is not for me. But the Ligurian rabbit, considered traditional in the region (Genoa), is something. Such a Roman dish as lamb with artichokes is very famous.

Note: the portions in Italy are quite large, so not everyone can cope with lunch with a change of all dishes. I like to order one first course and one second course for two. This way, you can try as much as possible without having to change all the clothes in your wardrobe 2 sizes wider. In Italy, it is widely practiced to order a dish da dividere, that is, for two.

Coffee

After the meal, Italians drink coffee with dessert. This is real religion.

Espresso is served in Italy during the day - it is customary to end the meal with it. Espresso is a small cup of strong black coffee with a creamy froth on the top. It is mistakenly believed that espresso contains more caffeine than other types of coffee. This is not the case: there is no more caffeine in a cup of espresso than in a regular cup of coffee prepared by another method.

There are varieties of espresso - ristretto and lungo. Less water is used to make ristretto, that is, in fact, it is one sip of rather strong coffee. For lungo, on the contrary, additional water is taken - for one more sip.

If you like coffee, but for you, as for me, a certain amount of milk is vital, it is quite acceptable to order a caffe macchiato after a meal. It is an espresso with milk froth on the surface, literally translated as coffee labeled with milk. Macchiato can be caldo or freddo, respectively, hot milk will be used for caldo and cold milk for freddo.

Latte macсhiato is, on the contrary, warm milk, "labeled" with a small amount of coffee. Drink for the morning. Cappuccino is an espresso with plenty of frothed milk. It is customary to drink cappuccino only at breakfast. Italians never drink coffee with a main course or order coffee with milk in the afternoon.

In Italy, they don't drink americano - espresso diluted with water. An Italian friend of mine says that for him "Americano" is dirty water. His compatriots are in solidarity with him.

Wine

Another drink elevated to art in Italy is wine. And if coffee completes the meal, then wine accompanies it all the time. Italian wines, like food, differ significantly from region to region. In wine-making Italy, it is not necessary to buy wines of the highest price segment in order to experience all the delights of the Italian bouquet. A reasonable price for a bottle of good wine starts from € 15–20. Packaged wine, which you can find in supermarkets, is used for culinary purposes only. It is added, for example, during the preparation of risotto or hot dishes. Not being a sommelier, I can still tell you a little about the Italian wines I know.

Perhaps the Italian wine that is definitely famous all over the world is Chianti and Chianti Classico. These red wines have become the undoubted symbol of Tuscany. Chianti wines are characterized by sunny fruity and berry flavors, hints of spice and a long aftertaste. Obviously, Chianti wines will complement Tuscan cuisine in an amazing way.

The most revered wine in Piedmont is Barolo. There are stories that at a certain time the quality of Barolo wine was controlled by King Carlo Alberto himself, therefore Piedmont wine is sometimes called royal. Actually, due to their importance, Barolo wines are not the most democratic in terms of prices. You can purchase a bottle of Barolo for a big occasion, or enjoy a glass of royal wine at dinner.

Valpolicella wines from the region attract me with their aroma and a certain acidity. In addition, for me such a factor as the design of the bottle matters (everyone has their weaknesses). So, certain Valpolicella wines are distinguished by incredibly beautiful bottles with a stylish black label. This factor can be important if the bottle of wine is purchased as a gift.

Of the white Italian wines, Pino Grigio ranks first in terms of prevalence. This grape is native to northern Italy, where most of the white wines are produced. I can't count myself among his fans, however, I really liked Pino Grigio from the Dolomiti region. Also, when choosing a white wine, you can turn to the Veneto region.

Words to help you when buying wine: secco - dry, dolce - sweet, riserva - more matured, frizzante - sparkling and, finally, rosso and bianco - red and white, respectively.

desserts

Legends can be made about Italian desserts. The most popular Italian dolce is tiramisu. Tiramisu is a very light and airy dessert, coffee and creamy splendor, without which no confectionery in the country can do.

The second most popular Italian sweet is panna cotta, literally "boiled cream". North Italian cream pudding topped with fruit sauce. The black dots on panna cotta are vanilla seeds.

In the line of Italian desserts, there is something that tastes like the good old "potato" cake: salami di cioccolato - chocolate salami. Salami is even denser and richer and very, very chocolatey.

There is no need to talk about Italian gelato, that is, ice cream. It should be eaten every day, with different tastes and the same pleasure. Except mango. Mango ice cream is so good that it should be banned.

After antipasto, primo, second and dessert, the body will need help to digest this amount of food. Therefore, an Italian meal can end with digestivo, a strong after-meal drink. This, for example, the famous Limoncello liqueur, Grappa grape vodka. They say that digestivo is just a cute Italian excuse to drink more.

Street food

You don't have to go to a restaurant and order three courses to experience the great tastes of Italian cuisine. Street food in Italy is also great and fully reflects the country's regional gastronomic diversity.

The most popular food you can buy on the street is pizza al trancio, which is a slice of pizza.

It is clear that pizza has long gone beyond the borders of Italy and has confidently won a niche for itself in the gastronomic culture of any country. However, the concept of Italian pizza may differ significantly from what you are offered NOT in its historical homeland. Very often in Russia, America and other countries, they try to pass off something like a thick pie with chicken, pineapple, pepper and everything else that came to hand of the cook for Italian pizza. In severe cases, ketchup or mayonnaise is offered with pizza. God forbid. None of this can be found on real Italian pizza. From the word "absolutely". Italian pizza is a very simple dish with few ingredients on a thin crust. I really love the classic pizza Margarita (with mozzarella and basil) and the pizza with prosciutto, arugula and parmesan.

A popular street food native to Sicily is arancini. Arancini are deep-fried rice, meat or cheese bombs. Arancini is sold in open-air kiosks throughout the country. One or more of these balls, in terms of calorie content, may well replace a full meal.

Focaccia is a delicious tortilla from Liguria. The classic freshly baked focaccia with olive oil is a masterpiece in itself. Cheese is added to it - then it's focaccia di recco or ham - focaccia con prosciutto.

In the north of the country, the sandwich-like piadina is popular. Piadina is a thin Italian bread (almost lavash) filled with meat, cheese, or vegetables.

In the south of the country and in the coastal regions, deep-fried pieces of fish and seafood - grigliata di pesce mista - are sold on the streets. For convenience, the seafood mix is ​​wrapped in a paper envelope and supplemented with a lemon wedge. Very simple and endlessly delicious.

Olives are popularly loved in all Mediterranean countries. Italy is no exception. On the street you can taste deep-fried olives stuffed with meat - olive all'ascolana. Italians even say that you didn't taste Italy until you tried deep-fried olives.

Italian street food is not complete without desserts. Terrific street sweets from Sicily - cannoli. Cannoli is a delicious ricotta cream wrapped in crispy dough. The cakes can contain candied fruits, pieces of fruit, drops of chocolate. In general, fantastic.

Another dessert that I can confidently recommend is crema fritta, that is, fried cream. Like other street food, this dessert is deep-fried. It is a very sweet cream with a crispy crust that owes its appearance to the region. An obligatory attribute of walks in Venice is a paper envelope with cream frit.

In my opinion, street food can tell a lot about the gastronomic culture of a country. Leaving aside the simple dishes people eat on the streets will give you less of an Italian experience. Street food festivals are constantly held in Italy. This is the surest way to sample a wide variety of regional dishes without having to travel across the country.

Italian cuisine has its own melody, its own choreography, and once you fall into its rhythm, there is no turning back. And to be honest, amazing Italian food is a very good reason why I want to go to Italy over and over again. Even if the most delicious homemade tiramisu in Italy, which is prepared by my friend's sister, will someday destroy my wardrobe :).