Nothing can match the unique taste of authentic Italian cuisine in Outram. 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 Outram. 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 Outram 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.
The Influences of Italian Cooking
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.
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 Outram 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.
Pasta. Pizza. Yawn. Today, we are so exposed to 'Italian' food on the high street that it's easy to lose sight of the fact that Italy has a far richer edible heritage than tomato sauces and bland, made-over pastas. Perhaps the key to understanding the real beauty of Italian food is to learn about the strong - and widely differing - regional heritages.
In the North of the country, close to the rest of Europe, the pizza has achieved near hegemony. Purely a Napolitan and Roman tradition this basic bread and tomato recipe is nearly ubiquitous. Alongside the bland, heavy, cheese-laden pasta dishes that line up for our attention on supermarket shelves has frogmarched over our perceptions of Italian food, despite its most common incarnation having more in common with the kitchens of Manhattan than the simple rustic traditions of Italian food.
The really interesting side avenues of Italian food are to be found in the South of the country - where the proximity of Africa and a tradition rooted in overt poverty has resulted in an exciting clash of flavours and styles a world away from what you might expect.
Take Calabria's version of lasagna. The traditional version is turned on it's head in this region's twist on the recipe. Instead of the traditional mince and layers of flat pasta, the local cooks make a version in which tiny meatballs are layered with a delicate network of white noodles and flavoured with a rice, creamy white sauce. To add to the subtle and yet sensational taste difference, the meatballs are made from pork.
Pork is the staple meat of the region and forms the basis of many favourite dishes. Salami and cured meat - common throughout the country - is given its own twist by the use of a chilli unique to the region - the peperoncini. This small, sweet and intense chilli lends an almost arabic flavour to much of the region's food. Indeed, the fiery intensity of some of the local cuisine is a shock to the system of some people accustomed to the Italian comfort blanket of salty cheeses and tomato.
With Calabria's traditional poverty to the fore, there is a great tradition of using the entire carcass of the pig. Pig cheeks are a popular snack for example, but perhaps the most obvious example of this are the huge spit roasts in which whole adult pigs are roasted over an open charcoal pit - often as the centrepiece of celebrations such as weddings and religious festivals.
Away from the land, the region is also rich in seafood - its endless miles of heavily indented coastline creating hundreds of sheltered bays in which shellfish thrive. Tiny sweet clams are a particular favourite, forming the basis of delicate stews or simply served with pasta and allowed to speak for themselves. Returning the theme of peasant food, bacala - a form of cod heavily salted as a preservative forms the basis of many local delicacies. So salty is this delicious fish dish that it must be soaked for 24 hours before use to draw the salt out from it before it can be eaten. This unusual dish dates back to Roman times, before the establishment of a proper road network made it possible to transport fresh fish inland and keep it edible in it's natural state.
So, if you're looking to cook up something a little different for your next romantic meal or family get-together, look up the food of Calabria as a great starting point for new ideas and twists on traditional Italian food. I can guarantee you won't be disappointed with the results and it might open your eyes to a few flavour combinations you might never have happened across otherwise.
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.
Italian Cuisine - Its Exclusive Regional Variation
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 Outram.
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.
Italian food is more than a form of nourishment; it's a way of life in a country where family, friendship and feasts are all indelibly linked. Italian food is simple, vibrant and good for you. From roasts to risotto, pasta to preserves, soups to sauces, Italian food is popular all year round. Italian food is highly famed: greatly loved and tirelessly imitated the world over, it has been a source of endless pleasure and joie-de-vivre in countries far and wide. Italian food is not just for Italians, but for everyone.
For hundreds of years Italian cooking has followed a very simple principle: food is best when it's cooked fresh and in season. I am a great fan of Italian cuisine, and a firm believer that cooking is an art, not a task. Most traditional Italian dishes as we know today, are on the whole derived from simple peasant cookery, for example the Pizza, which could be found a couple of centuries ago on the streets of Naples being sold by street vendors to those that had no cooking facilities of their own at home. The regional cooking depends on a number of factors, not only as to what ingredients are most abundant each region, but also historical factors. The recipes of Northern and Southern Italian dishes are quite different and use different methods of cooking. With the exception of a few areas near lakes that exert a moderating influence, Northern Italy is too cold for olive trees to grow, and as a result much of the population used butter for cooking.
Pasta, no doubt, plays a large part in most traditional Italian food, and few cultures know how to employ a tomato the way that Italians can. Pasta and olive oil are considered the characteristics of southern Italian food, while northern food focuses on rice and butter (although today there are many exceptions). Italian food is all about combinations of delicious local flavours, a simple sauce, a sprinkling of Parmesan and of course real Italian pasta.
Ingredients used in Italian cooking, such as pasta, olive oil, garlic, tomatoes and red wine have proved to be contributory factors to a healthier lifestyle. Finding the right balance of ingredients is vital in creating vibrant good food. Although there are essential ingredients that every Italian kitchen should have, basil, garlic and olive oil, the most important ingredient is creativity. Italian cookery is exceptionally varied, nutritious and healthy; traditions have been handed down from one family to the next over the centuries, and are associated mainly with country life in that dishes are directly linked to what the Earth produces over the changing seasons: in other words, wholesome cooking whose goodness depends on all-natural ingredients.
Somebody once said "The trouble with eating Italian food is that 5 or 6 days later you're hungry again". Italian food is not just for Italians, but for everyone. Did you know that Italian food is the most popular cuisine for eating out throughout the world? I think the success of Italian food is that it's the food that is easiest to live with.
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.
Who Are the World's Best Italian Chefs?
Italian cuisine is without a doubt divinely delicious. This is an irrefutable fact. Who can resist a delicious plate of pasta? Italian food is healthy, savory, tasty and filling. The best way to get the real experience is to get your food from the world's best Italian chefs.
Let's Get to Know Italian Chefs
Italian chefs are quite famous for creating exciting and innovative Italian dishes. To them cooking is not just stirring pots and pans. Cooking is an art. Every dish is a masterpiece. Only the purest olive oil, softest mozzarella cheese, freshest tomatoes are used by the world's best Italian chefs. Their menu will often leave your mouth watering. Italy must be so lucky to have a long list of world-renowned chefs. It is these chefs who have introduced the world to pastas, polentas and pizzas.
Italian chefs are all over the world, and they are doing a great job promoting Italian cuisine. They act as culinary ambassadors of their country, continually sharing the traditional Italian food to the rest of the world. It is definitely hard to watch your weight if you are eating an Italian treat.
Now, when it comes to selecting the world's best Italian chefs are behind the world's best restaurants. When it comes to gauging and judging restaurants, the only authority is El Pellegrino. This year's El Pellegrino World's 100 Best Restaurants named six restaurants in Italy, and these restaurants are run by some of the world's best Italian chefs.
Naming Italy's Best Chefs
If you are going to visit Italy, you should definitely visit six of the country's best restaurants. Of course, these are also some of the world's best restaurants. Here you will find six of the world's best Italian chefs.
a. Massimo Botturo of Osteria Francescana. He is an innovative chef who has deep respect for traditional Italian cuisine. Like every good chef, he only uses the best ingredients. This is something he learned from his mentors Alain Ducasse and Ferran Adria.
b. Carlo Cracco of Ristorante Cracco. He has perfected his craft after several years of study and cooking. He has proven himself to be one of the most progressive and innovative Italian chefs.
c. Fulivio Pierangelini of Gambero Rosso. He is an eccentric chef with a seemingly brusque manner. He did not start out as a chef, but he eventually fell into the profession. He is now one of the best chefs in Tuscany - and of course, the world.
d. Davide Scabin of Combal Zero. He is a culinary magician, a creator of fantasies. Many food critics have called him a renegade chef because he refuses to conform. He is a culinary rebel, but he has managed to create a world-class restaurant.
e. Nadia Santini of Dal Pescatore. She is considered by the French to the world's best chef. She came to be in the culinary industry because of her husband Antonio whose family has always been in the restaurant industry. Like her in-laws she has a deep respect for traditional Italian cooking. She is the heart of Dal Pescatore kitchens.
f. Chef Massimiliano Alajmo of Le Calandre. He is the youngest chef to have received three stars. That's not an easy feat, but this Italian chef has managed to do it. He grew up in a family of chefs and restaurateurs, so it is not surprising that he has made his own mark in the culinary industry.
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.
Most people will recognize pasta and pizza - two of the most popular dishes that form part of the Italian cuisine. However, Italian cuisine has a lot more to offer than just these two well known dishes. Most importantly, Italian cuisine also has a rich and tempting history - just like the different dishes that form part of its offerings.
All over the land of Italy, all the Italians always maintain a distinctive cooking habit or style that shines in their eating habits, their styles of preparing a meal and the way they select local ingredients. Right from the pre-Roman era till date the Italian food history has gone through a considerable change.
In the ancient times, the preparation of food was very important. One of the ancient and surviving cookbooks is known as the Apicus. The Apicus dates right back to 1st century BC.
It was after the downfall of the Romans that the spread of the Italian cuisine began. Individual states started to uphold their separate traditions and identities. Every region started its own special and unique method of cooking, from the very basic preparation of the meatballs to characteristic varieties of cheeses and also the wine produced in any locale.
For example Northern states developed the Tuscan beef, on the other hand black truffles was prepared in Marches, and the very famous Mozzarella and Provolone cheeses developed in South, simultaneously being the host of a lot of citrus fruits.
There were varieties in bread, pasta, and other different food preparation methodologies according to the region. The eating habits were also a total contrast as the people in Southern Italy loved hard-boiled spaghetti, but those from the North preferred the soft-egg noodles.
Different cities started to become famous for their specialties like Milan for Risotto, Bologna for Tortellini, while Naples for Pizzas.
In these past few years the Italian cuisine evolved greatly due to the wealth from outside influences which added a flavor and an appeal. The ancient Greeks with their wealthy imports from various places added an exotic ingredients and spices to the Italian cuisine.
The Coastal regions of Italy are popular for delicious seafood and fish. For example, while Sardinia has a traditional style of cooking that includes foods such as Swordfish, anchovies, lobster, sardines, etc, Sicily has heavy North-African influences.
Even today the varieties in Italian cooking show distinctions between the northern and the southern style of cooking. Each and every region carries their traditions reflecting deeply in history. This wonderful culture with never-ending preparations of appetizers, main-courses, and desserts that will always continue to tempt our taste buds.