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Italian food

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  • 1. In June 1889, to honour the Queen of Italy,Margherita of Savoy, the Neapolitan chefRaffaele Esposito created the "PizzaMargherita," a pizza garnished with tomatoes,mozzarella, and basil, to represent the colorsof the Italian flag. Nowadays Pizza is the mostfamous Italian food and it’s eat everywhere inthe world.Queen Margherita of Savoy
  • 2. Spaghetti is a long, thin, cylindrical pasta. Spaghetti ismade of semolina or flour and water. An emblem of Italiancuisine, spaghetti is frequently served with tomato sauce,olive oil, meat, or vegetables, or seafood. Other famousand delicious spaghetti preparations include Bolognesesauce and carbonara (with eggs and bacon).Lasagne is a wide, flat pasta shape and possibly one of theoldest. The lasagna is filled of a seasoning Ragù (meat sauce),béchamel and Parmigiano-Reggiano cheese. You can preparegreen Lasagna with the addition of spinach pasta.Other kind of pasta:
  • 3. In south Italy it is a typical to eat homemade pasta like“Orecchiette”, “Frizzuli” and “Cavatelli” prepared with a mixture ofdurum wheat semolina and water.ORECCHIETTECAVATELLIFRIZZULI
  • 4. Polenta is coarsely or finely ground yellow orwhite maize used as a foodstuff. Polenta wasoriginally and still is classified as a peasant food. Inthe 1940s and 1950s, polenta was often eaten withjust a little salted anchovy or herring, sometimestopped with sauces. It is typical in the North ofItaly.Prosciutto or Parma ham is a dry-curedham. Prosciutto is made of either a pigs or awild boars ham. The process of making aprosciutto can take from nine months to twoyears, depending on the size of the ham.
  • 5. Parmigiano-Reggiano is a hard, granular cheese and it ismade of raw cows milk. Parmigiano-Reggiano iscommonly grated on pasta dishes, stirredinto soups and risottos, and eaten on its own. It is oftenshaved or grated over other dishes.Fresh mozzarella is white and it is a semi-soft cheese. Pesto is a sauce originating in Genova in the Liguria andtraditionally consists of crushed garlic, basil,European pine nuts and cheese. Pesto is commonly used onpasta.
  • 6. Panettone and PandoroThey are a type of sweet bread loaf originallyfrom north Italy usually prepared and enjoyedfor Christmas and New Year.Panettone contains candied orange, citron, andlemon Zest, as well as raisins, which are addeddry and not soaked.Pandoro is often served dustedwith vanilla scented icing sugar made toresemble the snowy peaks of the Italian Alpsduring Christmas..The cotechino is an Italian Charcuterie product, similarto salami, but must be cooked. It is usually eaten with lentilson New Year’s eve: people says that it will bring good luck!Pettole are a dough fried in hot oil, typical ofPuglia and Basilicata
  • 7. Which Italy would it be without ?!At The End…Nutella is the brand name of a chocolate hazelnut  cream .            it can be spread on bread and it can be used to stuff cakes…         buon  appetito !!!

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