SGP Chinatown Parmigiana

Nothing can match the unique taste of authentic Italian cuisine in Chinatown. For the people who are having it for the first time or the people who enjoy the dishes regularly, they would find a connection to the richness of Italian food, if the food made well. If not properly made, they can also tell the difference in the taste of the food and just by their appearance.

To make Italian food from scratch and making it good can be a daunting task for any newcomers and old veterans in Chinatown. The newcomers don’t want to ruin the dishes, and the veterans want to stick true to the authentic taste that the dish offers. One of the unique things, if not, the most important unique thing, about Italian dishes are the carefully selected ingredients that go into making one. Every ingredient in an Italian dish is carefully examined to know the true nature of the ingredients, where it lacks flavor, what other ingredients can fill up that space with its own flavor.

It is the job of an Italian chef in Chinatown to know all of these things beforehand to execute in the kitchen without any mistake. Ingredients such as Olive oil, it gets used in Italian food all the time. It adds the authenticate taste of an Italian dish and also by being healthy to consume. There is a saying that cooking with ingredients that are taken from the same region will result in a better taste.

Italian Cuisine - Its Exclusive Regional Variation

Garlic, pasta, tomatoes, basil add the true nature of an Italian dish to the surface. What is so fascinating about these ingredients, that they are very common, and on the right hand they can bring more to the dish than thousands of rare material combined. A clove of garlic will bring all the hidden flavors from the dish, but can’t say the same thing to jarred garlic. Tomatoes, nearly every pizza, and spaghetti ever made on this planet have used tomatoes in one way or another. Basil, is another iconic ingredient in making Margherita pizza. There is a reason why the word basil is synonymous with King of herbs.

Side Dishes For Italian Sausage

Another widely used ingredient in the Italian dishes are Rosemary, basil may be called King of herbs, but rosemary is known to be the queen. Rosemary really shines in a perfectly made risotto.

No Italian dish in Chinatown would complete without the inclusion of wine. Wine in an Italian culture takes a significant role in making the cuisines and adds many more flavors to the dish. The wine gets used in the Italian dish is drinking wines, not cooking ones. If any ingredient doesn’t bring its own flavor then it is better left alone. Adding wine to a dish has long been a cultural identity for the Italians. If the wine isn’t fit to drink, then it would be no use in the making of an Italian dish, if used, then it wouldn’t be a genuine Italian product.

Italian cuisine is as varied as the regions of Italy. Although Italy was officially unified in 1861, the food reflects the cultural variety of the country's regions with culinary influences from Greece, Roman, Gallic, Germany, Turkish, Hebrew, Slavic, Arab, Chinese and other civilizations. In this sense, there really is no one Italian cuisine because each area boasts of its own specialties. Not only is the food of Italy highly regionalized, but a high priority is also placed on the use of fresh available produce.

Although traditional Italian dishes vary by region, they also do not follow strictly to a North/South pattern either. The north tends to use more butter, creams, polenta, mascarpone, grana padano and Parmigiano cheeses, risotto, lasagna and fresh egg pasta, while the south is more tomato and olive oil based cooking, along with mozzarella, caciocavallo and peconrino cheeses, and dried pasta. Coastal and central regions often use tortellini, ravioli and prosciutto in their cooking. Even pizza varies across the country. In Rome the crusts are thin and cracker-like, while Neapolitan and Sicilian pizzas have a thicker crust.

For most Italians, pasta is the first course in a meal with the exception of the far north where risotto or polenta is the norm. Vegetables, grains and legumes play a regular part of many Italian diets with meat often not being a regular part of everyday meals, Olive oil is usually seen in its dark green state (from its first pressing) in the south, where in the north a more refined, golden oil is seen.

Basically, Italian cuisine consists of a combination of vegetables, grains, fruits, fish, cheeses and a some meats, with fowl and game usually seasoned or cooked with olive oil (with the exception of the far north). La cucina povera, the food of the poorer Italian people of the southern coastal area, has shaped a diet popular for centuries but now there is a resurgence of this "poor people's food", the Mediterranean diet, which is now being touted as the model around which we should restructure our eating habits.

Breakfast is considered a minor meal in Italy, often consisting of nothing more than a bread roll and milky coffee (café latte). Traditional lunches tend to be larger, have several courses and are eaten slowly. Italian children don't go to school in the afternoon, and because of the heat, many small businesses close from midday until about 4pm which makes lunch the social meal of the day.

The traditional menu structure in Italy consists of basically eight courses, but the long traditional Italian menu is typically kept for special occasions such as weddings, with everyday fare including only the first and second courses, with the side dish being served with the second course. As an exception to this order, a unique course, Piatto unico, can replace the first or second course with, for example, pizza.

The traditional menu consists of:

1. ANTIPASTO - which are hot or cold appetizers, literally it means "before the pasta"; consists of a varied combination of colorful foods. The most popular ingredients are melon or tomatoes served with prosciutto cut into very thin slices. Lettuce, such as the slightly bitter endives or rocket, or other green leaves, such as the aniseed-tasting fennel, are typically used as a garnish, placed around the edges of the serving dish. Salami, mortadella, coppa and zampone, manufactured meat products, are common in antipasti. The artistry of the food is as important to Italians as the taste. For example the reddish colour of salami provides a good contrast to the green lettuce. Fish and other seafood may also be used in the antipasti course and, of course, olives and artichokes are also common servings, as are mushrooms (fungi) seasoned with salt, pepper and lemon juice.

2. PRIMO (first course) - which usually consists of a hot dish such as pasta, risotto, gnocchi, polenta or soup, with many vegetarian options. There are many types of pasta, each type usually named after its shape with common types including spirali (spirals), farfalle (butterflies; sometimes described as 'bow-tie-shaped'). Penne (hollow tubes) and conchiglie (shells). Different shapes are supposed to be better with the different types of sauces. Spirals are two strips of pasta twirled around each other and are used with the heavier sauces, such as those containing minced meat and vegetables. Rigatoni is cylinders or tubes, with a wide diameter and grooves (or lines) on the outside. The grooves are supposed to hold the sauce onto the pasta, meaning that this pasta is good with runnier sauces. Then there is the group of pasta made up of long thin strands, which includes the most common type of pasta, spaghetti. Typically you eat this type of pasta by coiling its long thin strands around a fork. Other long thin pastas are tagliatelle, fettuccine and linguini, which are all varieties of flattened spaghetti. Extremely thin strands of pasta are called vermicelli (meaning 'little worms'). Yet another group of pasta is made of flat sheets (lasagna) or tubes (cannelloni), which are either layered or stuffed with meat and cheese fillings. Some pastas have 'pockets' to hold the sauce inside them instead of outside like ravioli or tortellini, which are soft sheets of pasta rolled around meat or cheese. Italians cook pasta of all kinds, whether fresh or dried, in boiling water until al dente ('to the teeth', meaning still a tiny bit hard in the centre. It is then served immediately in a bowl with sauce or cheese.

3. SECONDO (second course) - this is usually the main dish of fish or meat. Veal, pork and chicken are traditionally the most common and are often pan-fried or casseroled. Beef is used as steaks (bistecca), while lamb (agnello) is roasted on special occasions, such as Easter and Christmas. Fish and other seafood are often used as main courses.

4. CONTORNO (side dish) - this may be a salad or cooked vegetable. Salad is traditionally served with the main course. Common vegetables are beans (greens and pulses), potatoes (often sautéed), and carrots as well as salads.

5. FORMAGIIO AND FRUTTA (cheese and fruit) - this is the first dessert course and the fruit and cheese are usually served together. Grapes, peaches, apricots and citrus fruits are a major product of Italy's agricultural industry and are common.

6. DOLCE (dessert) - the cakes and cookies course Italians produce many sweet desserts and 'sweet treats', including Amaretti, almond-flavoured meringues, which Australians call macaroons, Panforte, a sweet semi-hard 'strong bread' based on nuts and containing dried fruit (a classic Christmas treat from Siena), and. Pannettone, a very rich bread-cake (another Christmas treat).

7. CAFFÉ (coffee) - which is usually espresso coffee

8. DIGESTIVE (liqueurs) - which may be grappa, amaro, or Limon cello. The wine industry has been important to Italy for centuries and the most common drink associated with Italy is wine. Until recently, and even now in the countryside, most Italians would make their own red or white house wine after the grape harvest. This would be drunk at every lunch and dinner. Even children are given wine to drink, but it is usually watered down with mineral water. Before dinner many Italians drink an amaro (bitter) to stimulate the digestive system, while after dinner they may drink sweet wines, such as marsala (from Sicily). Children are also sometimes given Marsala, beaten with a raw egg and sugar into zabaglione, to strengthen them.

PIZZA
Modern pizza has evolved from pizzas made by peasants in Naples, Italy, but more than a few Mediterranean peoples can claim to have 'invented' the pizza. In ancient times many civilizations created dishes of flat bread with various herbs and toppings. As a staple for the poor, it was a matter of necessity that food could be eaten without utensils, and that the 'plate' it was served on could be eaten as well. They made a bread crust from flour, water and yeast, topped it with olive oil, herbs, cheeses, sometimes even leftovers, and baked the whole thing in a stone oven.

Given that most pizza connoisseurs today consider the tomato sauce to be the key ingredient, it may be surprising that pizza pre-dates the introduction of tomatoes to Europe. Tomatoes reached Italy by way of Spain in the early 1500s but were thought to be poisonous. It was several decades later that tomatoes topped a flatbread in the form of a pizza.

Italian cuisine is very popular in all its forms and is imitated all over the world. Wouldn't you like to include Italian cuisine in your kitchen today?

Cooking with these ingredients in a perfectly well manner style to bring out the richness of the ingredient is like learning a new language by normal interaction. The more you interact with others, the more you will get better at speaking. The same method can be applied here, learning Italian cuisine is a lot like learning a new language. And each ingredient becomes the grammar and the vocabulary for your final dish, which can be seen as a sentence in this metaphor.

Making Italian Dishes At Home Is Fun And Easy

The first thing to do before starting to cook with the ingredients you have is to limit them. Almost all Italian dishes use a finite amount of ingredients to make the dish, overloading with unnecessary spices will put out the subtle taste of the natural ingredients. Learning the value of each of the ingredients will help you know their weaknesses and strength, finding a better ingredient to fill the weakness of another is the step to become a great Italian restaurant in Chinatown.

Italian Side Dishes For Lasagna

The second thing to do is to make sure every ingredient in the pantry is fresh and well-seasoned. This process really helps to bring the dish closer to the authentic Italian dish that we know and love.

When cooking pasta, make sure to leave it a little undercooked, so the pasta can still have the bite factor. Otherwise, everything on the plate would be soggy and wet. Frequent tasting the pasta before serving will help you get to know the dish better and understand the time management of the sogginess of the pasta.

When most people think about dining in an Italian restaurant, they get ready to order pizza or ravioli. Although these menu items can be delicious, they are not authentic cuisine from this region. Learn about foods that did not originate from this country to enable you to revise your selections accordingly.

Spaghetti and Meatballs

Although long spaghetti pasta, tomato sauce, and seasoned meatballs top the list of Italian cuisine, this menu item did not originate in this country. In actuality, this entre was likely born in a New York Italian restaurant in the early 1900s. Overseas in Rome, people are fond of meatballs smothered in tomato sauce. The catch - they never eat this combination on pasta.

Fettuccine Alfredo

For a dish with a lighter flair, many people choose fettuccine Alfredo. This dish features a light and tasty cheese sauce that smothers long fettuccine noodles. In a Roman restaurant in 1920, the chef created this dish to appeal to the tastes of American visitors. In contrast, people of this region do not typically combine cream and pasta in their dishes.

Veal Parmesan

Veal Parmesan involves layering veal, melted cheese, and pasta in a tantalizing dish. The reality is that authentic restaurants in Europe do not serve this dish. Combining melted cheese and meat is not a standard menu item for people in this region. It's common to eat these foods in the same meal, but never combined together in the same dish. The same goes for chicken - people from Italy simply never combine poultry with pasta. However, you might find seafood pasta in an authentic restaurant in Sicily, thanks to the local catches coming in off the water.

Garlic Bread

While garlic seems to be a major ingredient in these foods, authentic dishes are not garlic-heavy. It's the American fare that tends to feature prevalent amounts of garlic. Spreading slices of bread with olive oil or butter and garlic is not an authentic menu item, either. Garlic bread likely surfaced in America during the 1940s.

Cheesecake

An Italian restaurant without cheesecake on the menu might seem out of place. In reality, the connection between cheesecake and Italy likely began in the United States. In southern regions of this European country, locals are partial to sweetened ricotta cheese. Chefs pipe this lightly sweetened cheese into cannolis or other delectable pastries. You might find cassata Sicilian in an authentic eatery, which is a sponge cake soaked in liquor with a layer of ricotta on top. Over the ricotta, you will find a layer of green almond paste and icing.

Look for Italian restaurants that feature menu items that do not cater to American palates. Remember, meats and pastas do not combine traditionally. If you find a dish that features both meat and pasta, this is food created for the American consumer. Italian food tends to be regional, according to the unique tastes and preferences of people in each region. To sample authentic cuisine of the entire country, you would need to travel to each individual city.

You can follow all the rules in the textbook to create a perfect Italian dish but you won’t reach the final stage of an Italian dish without putting your heart in it. It is never about pleasing the crowd with Italian dishes, it has always been sticking to the original recipe, you can have all the ingredients but it won’t be complete without putting the heart and soul in cooking. Knowing who you are cooking for, what do they like the most, then creating the dish made especially for them will taste better.

Background of Italian Food In Asia Pacific

Traditional Italian Bolognese Ragu

Italy has its reputation through a lot of things, from sports cars and interior design, but for all that Italian cuisine has earned a nationally renowned. Of course, Italian national football team won the 2006 World Cup, but Italian cuisine continues to win the hearts of millions of people every day. It was observed that Italian cuisine is the most popular type of food when it comes to eating out. This is not just in Italy moderately the world at large is tending towards Italian food for diverse reasons.

The country initiating long, thin shape has a kitchen that is quite unlike anything that you will be able to find in the world. To the preponderance of the comparatively unaware public pizza and pasta happen to be the symbol of Italian cuisine. It is true that pizza in Naples is the largest consumer Italian food together with different types of pasta in the world, but the Italian cuisine goes much deeper than these two items. The cuisine of Italy is rich in foods and desserts. The amount of diversity that you will be able to find in the kitchen of the country is overwhelming. Not every region contributes only with its special foods and desserts instead have their ways of cooking the same as well. For this reason you will find many different regional varieties of pasta in Italy.

When you look at the history of the country, we see that for the greater part of it the country was divided into separate regional states. Moreover, many parts of the country were inhibited by foreigners like the French. In 1861 the county was united and the Italian cuisine we know today was first formalized. So we see that it contains a lot of foreign influences in terms of ingredients that are used and the way food is prepared.

The Toe on the map of Italy is the Calabria region. This region is famous for its delicious spicy salami. Naples is a city famous for introducing the world to pizza and mozzarella. The region is also famous for sfogliattele which is a popular dessert voice. These are basically filled Italian pastry. The areas of northern Italy, is credited with producing some of the most amazing food and dessert items that are part of the kitchen. The popular rice dish risotto originates from the Northern areas of Lombardy and Piedmont. Some of the other original elements of the area are the Parmesan cheese, tortellini, mortadella, lasagne, meat sauce and balsamic vinegar.

The thin crust pizzas have originated from Rome, where they used sheep offal, as the main ingredients. Sardinia is credited with feta cheese in which Sicily has a number of delicious seafood items to his credit. Gelato ice cream and granite is a delightful semi-frozen dessert from the area as well. Everybody identifies that Italian food is some of the very best in the world. Evidently, many people have never experienced the various regional dishes that are not as common as the traditional spaghetti or lasagna. If you are looking for something truly wonderful, try some of the other regional dishes that are native to Italy the next time you visit your favorite Italian restaurant.

Rushing the stages of cooking is a bad way to cook Italian food. Cooking something good takes time, if not, the dish would come off under cooked and as the dish wouldn’t have much time to fully utilize all the ingredients in it. The end result would not match the standard quality. It is recommended to savor the moment because Italian dishes are more than just average fast food.

There is a rigorous process must be followed to create a perfect Italian dish. The addition of any new ingredients might spoil the genuineness of the dish. Italian cuisines leave much more than just a taste, they offer the traditional food aroma, the very quality of taste of the ingredients, and just by being healthy. Since there is no inclusion of any chemicals to appeal to a larger audience, the food can far away from reaching for the fast-food processed taste. Authenticity adds much more value to Italian food than just being another thing to eat while hungry.

Italian cuisine is popular in many countries, and particularly in North America. Pasta is a staple in many households. Many Italian meals are easy and economical to prepare yourself, with ingredients commonly found in many households. In addition to this, children usually love to eat such things as pizza, ravioli and spaghetti. For these reasons, Italian cuisine is a good choice for dinner at home.

Like many countries in Europe, the cooking methods vary from one region to the next, but all areas have a few things in common. Cheese is a common ingredient, particularly parmesan and mozzarella, as well as olive oil and a variety of pastas.

Pasta meals are often served with a rich tomato sauce. Italy grows wonderful plum tomatoes which add great flavor, and are considered to be the best tomatoes to use for making a delicious sauce. A lighter meal is the primavera, served with lots of vegetables, olive oil and Parmesan cheese. This is usually a vegetarian meal, but may include chicken or sausage. The pesto sauce uses basil and oil and goes well with one of the smaller pastas such as penne.

Risotto is Italian rice that is cooked in a broth and cheese and onion are often added for extra flavor. This is sometimes used as an appetizer but often accompanies a meat dish.

Although many types of meat are used, some of the most common are sausages, salami and chicken. Prosciutto is an Italian ham, used in a variety of ways but often in salads or panini sandwiches. Because it is very thin it is not easy to use in cooking unless it's a topping for pizza.

Italian desserts range from the light and refreshing gelato to the much more elaborate and rich tiramisu. Spumoni ice cream combines the flavors of different ice creams and may include nuts.

Italian restaurants can be found is most cities around the world, and include everything from fast food places that serve pizza by the slice to more elaborate dining. Because a lot of the cooking uses common ingredients, many of these restaurants are reasonably priced, making them family friendly. They can be a great choice for those who like to dine out once in awhile but are on a limited budget.

There are some interesting facts about Italian cuisine you may not be aware of. It has developed over many centuries and is one of the most popular and widely regarded cuisines in the world today. The Espresso coffee had its beginnings in Italy over 100 years ago. Today this hot beverage is loved by many, and espresso home machines are an item found in homes.

Italy is the biggest wine producer in the world. The country has twenty wine regions producing both red and white, which are great to serve or enjoy along with a traditional Italian meal. Since they produce so much wine, it's not surprising they are also the biggest exporter of this product in the world.

Italian food offers a variety of things to please almost everyone. It's a great choice for dining out, or if you want something fast and delicious to make at home.

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