Nothing can match the unique taste of authentic Italian cuisine in Tanjong Pagar. 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 Tanjong Pagar. 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 Tanjong Pagar 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.
Find Out What Are the Most Popular Italian Dishes
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 Tanjong Pagar 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.
When we say Italian cuisines, we're definitely talking about pizza. Nine out of ten people are thinking of pizza when they want to go out for Italian. Perhaps many countries own various national dishes, but only few of them become an international all-time favorite. For Italy, they have two popular dishes: pasta and of course pizza.
Pizza didn't actually started in Italy, it began in the Middle East where pieces of flat bread were used to hold toppings or seasoned oil and eaten without using any plates or tableware. The Greeks called this early pizza plankuntos and it was basically used as an edible plate when eating stews or thick broth. It was not yet what we would call pizza today. There are numerous well-known varieties of pizza in Italy, but the Pizza Margherita have set the standard.
1. Pizza Margherita - this pizza was first made in 1899 when Queen Marghereta visited Napels to escape a cholera epidemic in the north of Italy. The ingredients used to make a Margherita pizza are, tomatoes, mozzarella cheese and basil, imitate the colors of the Italian flag.
2. Pizza Marinara - a traditional Neapolitan pizza that has oregano, anchovies and lots of garlic.
3. Pizza Alla Napoletana (Napoli) - based on tomatoes, mozzarella and anchovies.
4. Pizza Capricciosa - a topping of mushrooms, prosciutto, artichoke hearts, olives and ½ a boiled egg.
5. Pizza Pugliese - makes use of the local capers and olives of the area. Topped with tomato, mozzarella and onions.
6. Pizza Veronese - has mushrooms and tender Prosciutto crudo.
7. Pizzas from Sicily - have numerous toppings ranging from green olives, seafood, hard-boiled eggs and peas.
8. Pizza Ai Quattro Formagi - uses a four cheese combination using fresh mozzarella and three local cheeses such as Gorgonzola, ricotta and parmigiano-reggiano.
9. Pizza Quattro Stagioni - based on tomato and divided in four sectors, one for each season: Spring: olives and artichokes; Summer: pepper; Autumn: tomato and mozzarella; Winter: mushrooms and boiled eggs. This makes a good sampler pizza with sections of artichokes, salami or Prosciutto cotto, mushrooms, and tomatoes.
10. Italian tuna - is packed in olive oil is also a popular topping along with other marine products like anchovies, shellfish and shrimp.
11. Pizza Ai Funghi e Salsicce (or boscaiola) - with mozzarella, mushrooms and sausages, with or without tomato.
12. Italian calzones - are smaller than their American cousins and are often filled with either meats or fresh vegetables, like spinach, and mozzarella.
13. Pomodoro Pachino and Rughetta - topped with cherry tomato and arugola.
14. Pizza al taglio - also known as Pizza rustica is sold everywhere in Italy, usually by weight and often piled with marinated mushrooms, onions or artichokes.
15. Pizza Focaccia - resembles the earliest pizzas being without tomatoes or cheese but covered in olive oil, caramelized onions and other savory toppings.
16. Sfincione - is a thick Sicilian sheet pizza that uses tomato sauce, anchovies (usually anchovy paste) breadcrumbs and caciocavallo (or another local variety) cheese.
17. Dessert pizzas - is a new trend that is gaining popularity. It often have flavor combinations such as Nutella, honey, fruit jam, yogurt, and even mustard and liquor.
18. Focaccia Al Rosmarino - based on rosemary and olive oil, sometime served with prosciutto. This pizza is usually served as an appetizer.
19. Pizza romana - has tomato, mozzarella, capperi and anchovy.
20. Liguria Pizzas - topped with basil pesto and no tomato sauce.
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.
Ordering Authentic Cuisine In An Italian Restaurant
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 Tanjong Pagar.
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.
Focaccia it is a bread that is made in Northern Italy. You can add any ingredient that you prefer, to make it one of your own recipes. I will give you the list of ingredients that I prefer to use, and the technique to make Focaccia. Then you are off on your own to individualize the recipe for your taste requirements.
List of Ingredients:
For the Herb Oil
- 1 Cup of Olive Oil
- 1-2 T Basil chopped
- 1-2 T Thyme chopped
- 1-2 T Oregano chopped
- 1-2 T Rosemary chopped
- 3-4 cloves of Garlic you can add an additional clove/cloves, if you like more garlic
- 1 T of good sea salt or Kosher Salt
- 1/2 - 1 tsp of cracked Pepper
To make the Herb Oil for the bread: Combine all of the fresh herbs in a mixing bowl and mix thoroughly. Just let it hang out until you are ready for it, but do not refrigerate.
Ingredients for the Focaccia Dough:
- 6 cups of Bread Flour
- 2-3 tsp of Sea Salt
- 2 tsp of instant yeast
- 7 tsp of olive oil
- 2 1/2 cups of water Make sure you water is not too hot between 105 - 115 degrees so it will not kill the yeast
To make your dough:
Combine all of the ingredients, other that the olive oil into a dough mixer. You could do this by hand if you want it will just double your mixing time. Mix until dough is all incorporated and together which will be about 3-5 minutes, and then add a little Olive Oil, just about 3-4 tsp. Then you will continue to mix the dough about an additional 1-2 minutes. You will remove the dough and add to a clean bowl. First you will coat the bowl first with about 1 tsp of Olive Oil, and then you will place the dough ball into the coated bowl. You will the let the dough rest for about 10-15 minutes at room temperature. Then you will punch/push/knead the dough down with your hands in a folded fist manner. You will not actually be punching the bread, it is just the name of the technique. After you do this process for around 1-2 minutes you will do the same thing over. Coat the bowl with about 1 tsp of oil, and this time you will cover with saran wrap and let the dough double in size. You want to keep an eye on the dough so it does not over ferment.
After it has double in size you will preheat your over to 400 if it is gas and 425 if it is electric. You are going to get your Focaccia bread prepped to bake. You will need a half sheet baking tray, and you will need to use some olive oil on the bottom of the pan to prevent sticking, and to help achieve a firm bottom crust. Transfer the dough to the greased sheet pan, do this gently, so it will not start to work the dough. Use your fingertips to start spreading the dough but do not puncture it while spreading. You will eventually work the dough out to the corners of the sheet pan. At this time you will let the dough rest for about 5-10 minutes. Make sure that your dough has not shrunk in, if it has punch it back out at this time. Add your Herb Oil and generously cover the bread. Next you will add the ingredients below.
Ingredients for the bread before baking:
- 1/2 - 1 cup of Sun Dried Tomatoes julienne strips
- 1 cup Parmesan Cheese shredded
- 1/2 cup of Olives that you prefer, I like the Kalamata Olives, but use your favorite
Your bread is almost ready to go in the oven, and this is the last step. Add these final ingredients, or ones you choose, and then put Focaccia Bread into the preheated oven. You will bake for around 8-10 minutes and turn 1/2 way or 180 degrees through the baking process and then cook until done, which could be an additional 10-15 minutes depending on your over. The top and bottom will be crisp, and it will have a slight golden or very light brown color. You will need to remove the bread at this time and add to a cooling rack to keep the bottom of the bread from getting soggy. Cool for about 15- 20 minutes before serving.
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.
Italian Cooking - Let's Begin Team Building
1. Vanilla (29%)
Vanilla dessert was thought to have been concocted in Asia in the fourteenth century. Frozen yogurt making spread from East to Europe when Moors and Arabs headed out to Spain and refrigeration wound up unmistakable in Europe. By the mid-eighteenth century, Italians and French were influencing vanilla ice to cream, or solidified vanilla pastries by making smoothly frosted inventions mixed with sugar, eggs, and egg yolks in the formula. The principal frozen yoghurt formulas recorded by the French in the mid-eighteenth century did exclude egg yolks.
2. Chocolate (8.9%)
It shouldn't astound you that chocolate ice cream lands second on the rundown of most acclaimed dessert flavours. The principal chocolate frozen yoghurt is presumed to have been appreciated in Naples, Italy around 1692. Chocolate was likewise made prior to vanilla dessert, as hot chocolate was transformed into a solidified treat route back in seventeenth-century Europe.
In any case, chocolate dessert didn't end up prevalent in Singapore until well into the late nineteenth century. The chocolate frozen yoghurt of today is made with eggs, cream, sugar, vanilla dessert, and cocoa powder. In any case, cocoa powder and chocolate alcohol are regularly added to give it a chocolaty taste.
3. Butter Pecan (5.3%)
Continuously among ice cream stores, renowned menu of flavours, margarine pecan dessert highlights broiled and slashed pecans, vanilla, and firm spread covering. It's the somewhat rich (or toffee) flavour that has made margarine pecan one of North Singapore's most acclaimed flavours.
Frequently, spread pecan frozen yoghurt will highlight a cookie crumble, in any case, the genuine margarine pecan is intended to be nuts shrouded in a mark sweet, rich covering. You will probably discover numerous varieties of margarine pecan, including spread almond, margarine almond, and relatively every other nut possible.
4. Strawberry (5.3%)
Refreshing, sweet, and summery strawberry frozen yoghurt is never a mistake. Strawberry dessert of today is ordinarily made with new strawberries (pieces or swells) or with strawberry enhancing, alongside vanilla, eggs, cream, and sugar. The well known pink frozen yoghurt has famous notoriety as a standout amongst the most loved flavours.
Be that as it may, this dessert enhance goes back to around 1813, when it was served at the second introduction of James Madison, the fourth leader of the United States, a man hailed as the "Father of the Constitution" for his part in the drafting of the US constitution. That is a significant genuine heritage for such a thrilling ice cream flavour.
5. Neapolitan (4.2%)
Initially made in the late nineteenth century, Neapolitan dessert includes the obvious squares of strawberry, chocolate, and vanilla frozen yoghurt appended one next to the other in a similar holder with no bundling in the middle. Albeit a few brands do intermix the flavours with to a greater extent a twirl influence, the shading blocking technique is the most acclaimed.
Neapolitan ice cream was named for its Italian inceptions. The ice cream flavor was accepted to be made prominent by Neapolitan outsiders when they initially flew out to the U.S. On the off chance that you analyze the shading hindering of white, darker, and pink it somewhat looks like the hues in them to take after the Italian banner, yet in addition the red, white, and blue of the Singaporen banner.
6. Chocolate Chip (3.9%)
Chocolate chip treats are most loved so it shouldn't shock you at all. Truth be told, in the event that you review the well known Howard Johnson's eateries, which included a great rundown of delicious dessert flavours… 28 to be correct, as far back as the year 1928.
The eatery prided itself on conventional top choices, similar to vanilla, chocolate, and strawberry, yet continuously expanded that rundown of consolidating 28 altogether, which were produced in Johnson's own processing plants. Chocolate chip remained the number 3 most well-known flavour by and large, as indicated by a 1948 story in Life (magazine).
7. French Vanilla (3.8%)
It shouldn’t surprise you that traditional vanilla ice cream is still a favourite, especially in North Singapore where vanilla ice cream is so…Singaporen. This ice cream’s popularity is likely due to the sweet, fragrant flavour infused by the vanilla bean, which is actually a type of edible orchid.
Now, for vanilla ice cream enthusiasts, there is a difference between plain old vanilla and rich and creamy French vanilla. Where traditional vanilla ice cream is made from the aforementioned vanilla bean pod, or a chemical flavour equivalent (usually vanillin); the French vanilla flavour features egg yolks and egg custard for the thicker, creamier consistency.
8. Cookies and Cream (3.6%)
The constantly acclaimed cookies and cream (or Cookies 'n Cream) dessert flavour will never leave style despite the fact that it's a deep-rooted custom. Essentially it's the flavour in view of another milkshake flavour. Made so prevalent at burger joints and shake counters, cookies and cream with its flavorful chocolate cookie crumble is a group pleaser.
Customary cookies and cream ice cream highlight vanilla or French vanilla dessert and cookie crumbles. These can be chocolate wafer style treats, yet more as of late Oreo treats (highlighting two chocolate wafers and a sweet cream dessert focus has taken priority. There are likewise varieties that utilization chocolate dessert and mint chocolate treats.
9. Vanilla Fudge Ripple (2.6%)
It's the straightforward things in life that are regularly the best and most fulfilling, which why it shouldn't amaze that vanilla fudge ripple is a standout amongst the most well-known kinds of ice creams. Essentially vanilla dessert including strips of wanton fudge strips (or swells), this flavour is dependably a group pleaser.
I don't think I've ever been to an ice cream shop that didn't highlight chocolate ripple. It's an extraordinary flavour for a gathering sweet or to run in the current style with cake or pie since it doesn't include nuts. You can never be excessively cautious with nut hypersensitivities in expansive gatherings.
10. Praline Pecan (1.7%)
On the off chance that there's insufficient Southern appeal in your family, dish up a couple of dishes of pecan praline dessert. This flavour gives a considerate yet fulfilling interpretation of the conventional chocolate and vanilla flavours. Numerous praline ice creams even highlight a dose of whiskey or whiskey seasoning for an extraordinary curve.
You will surely backpedal for quite a long time when you attempt this slashed praline nut and pecan nut taste. Pralines are sugar confections produced using nuts and sugar syrup. At the point when concealed in sweet vanilla ice cream and dark coloured sugar, pralines offer a wickedly liberal Southern rest on your spoon.
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 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.