”Italian food is the best in the world and the most imitated!”
If you ask any Italian person, you may get this answer. And there may be a bit of truth into that. There’s such a varied gastronomic heritage that no countries can compete. The types of food for any genre is essentially unlimited.
As often comes, next to the taste and quantity, it takes high scores also when it comes to quality standards. In Europe for example, Italy is the country leading organic farming with over 60 thousand organic farms.
10 foods representing the culture, the history, and obviously the great taste that Italy can offer to the world. ”As no one else!”
10) Osso buco alla Milanese (Lombardy)
Its name next to the origin, it indicates precisely the cut that is used, the bone in fact.
The tender meat around and the tasty marrow in the center of the bone make this part a real delicacy.
It’s prepared by cooking the meat in the seasoning already amalgamated and then adding the wine, leaving the meat to soften until it is possible to cut it with a knife.
The preparation is stewed: the meat is cooked in a small sauce, at a low temperature with the addition of liquids, little by little.When cooked, it will be seasoned with the lemon and parsley-based cream.
9) Arancini (Sicily)
Arancini are a gastronomic specialty from Sicily, the magnificent southern Italian island.
Thanks also to internal move of several sicilians to the north of Italy, it’s well known throughout the entire country.
They are small rice timbales, which can be eaten as a snack or as an appetizer, first course or even a single dish.
There are many types and shapes, but the traditional rice arancini version is characteristic for the particular orange shape and color, filled with yellow rice with meat sauce and peas.
8) Bucatini all’ Amatriciana (Lazio)
The name “Amatriciana” derives from a town in the province of Rieti, even for a long time, the recipe has been included in the list of traditional agricultural products of Lazio.
The main ingredients are guanciale, pecorino cheese and tomato.
In a pan, cut the onion into strips, do the same with the bacon and the chili, pour a little oil and fry (without burning) over medium-low heat. Pour the tomato sauce, add a pinch of salt and after putting the lid, cook. Throw the bucatini in salted boiling water.
Once cooked, drain the pasta and back into the pot. It’s time to lay the sauce, turn off the heat and sprinkle with pecorino . At this point serve and add a little more pecorino and ground pepper!