Nothing can match the unique taste of authentic Italian cuisine in Cecil Street. 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 Cecil Street. 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 Cecil Street 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.
Background of Italian Food In Asia Pacific
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 Cecil Street 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.
To make traditional Italian cuisine it's essential to know all ingredients and Italian spices are well. Italian cuisine is very popular worldwide, but the important thing is to create the right balance of ingredients, to make wonderful meals. Here are some of the traditional Italian ingredients that makes the best Italian food:
Olive oil - Most Italian food is cooked with it. it introduces traditional Italian flavor to food. It comes in four varieties, extra virgin olive oil, virgin olive oil, pure olive oil and olive pomace.
There are also special gourment olive oil mixtures on the market that are mixed with garlic, chile, onion, truffle essence and lots of others.
bocconcini cheese: This is a type of mozzarella cheese is very soft and not very mature. Is regularly used in salads in Italy and authentic Italian pizza.
Mozzarella - This is a stretched curd. It is used in Italian cuisine and is widely known for its great qualities for melting.
Parmigiano and Grana Padano di Regiane: This is granulated with a strong flavor and the texture is very hard. They are brilliant both grated cheese to pasta and risotto, but also an excellent table cheese. Freshly grated Parmesan is better than the commercial product, a dairy product, but not the real Parmesan cheese.
Olives - Italian olive ingredients are very healthy. They are very good for your health, especially for levels of cholesterol and the heart. Olives can go in pizzas, pastas. wraps, anti-pastas, salads and paninis, etc.
Dried tomatoes - sun-dried tomatoes are used in a variety of Italian dishes. They are marinated in garlic, herbs and spices used to make many dishes such as pasta, pizza, salads and dressings.
Prosciutto - Prosciutto is an aged ham, salt-cured, air-dried, usually thinly sliced and served on Panini or food for the table.
Pesto - pesto is the combination of fresh basil leaves, pine nuts, cheese, hard table cheeses (such as Parmigiano Regiane), garlic and lemon juice. It is an excellent sauce for cooking any kind of Mediterranean dish, on top of fish fillets, lamb chops in pesto crust, many Italian dishes and more.
Capicollo - capicollo is a type of ham. It can be mild or spicy. The hot varieties are simply brushed with chile paste on the outside. Capicollo is very good for Italian paninis and pizzas, as well as anti-pasta.
There are important elements that should be in all Italian kitchens such as basil and garlic. However the most important element is creativity!
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.
Focaccia Bread - It Is One Of The Staples Of Northern Italian Cuisine
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 Cecil Street.
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 Cuisine is much more regional and varied than many people imagine. It is easy to think that some pasta, some marinara sauce, a crust of Italian bread and a glass of wine is the beginning and end of Italian cuisine, especially if you grew up in the United States.
There is much more than red sauce and starch on the agenda for most Italian regional cuisines, and with all of the various regions and cultures in the boot on the ocean. Form the snow capped north to the sun drenched islands of the Mediterranean; Italian cuisine is as varied as the landscape.
Tuscany is one of the gems of northern Italy and thousands of tourist's flock to this beautiful region every year. Tuscany is sought out for its simple but delicious dishes, seasoned sparingly with basil, parsley, and thyme. Tuscan bread and a little bit of olive oil are a big part of the seafood dishes of the Tuscan region.
Abruzzo, a little known treasure in the Middle Eastern section of the boot mixes chili peppers into almost all of their dishes. Like many other regions in Italy, there is a mixture of mountain and seafood dishes. Although pasta is usually a main dish in many countries, in this and many regions of Italy it is as likely to be served as an hors dourves.
Most of the chefs in the Abruzzo region are skilled at hand rolling their own stuffed pastas, and crepes are used in meat dishes, rolled in savory sauces or put in to broths. Polenta is as prevalent in this part of Italy as pasta and the local sausages are some of the best you will come across.
Sardinia is home to a diverse cuisine and their island roots are reflected in their love of all things seafood. This, in addition to a rich heritage of not only Italians, but also Arabs, French, Greeks, and Spaniards, has made the island home to a diverse culture of seafood and meat dishes spiced with fennel and saffron. The Sardinians have a number of specialist cheeses based on sheep's rather than cows milk and a penchant for good solid home cooking, such as stews, that give the local cuisine a wonderful richness.
Emilia-Romagna although not a name that springs to mind when you are discussing Italy, has perhaps the finest regional cuisine in the country. It is often called the market basket of Italy. Located in northern Italy, Emilia-Romagna is home to many of Italy's most renowned dishes, like Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and balsamic vinegar. Highly spiced food and a more stylish presentation are the hallmarks of this wonderful part of Italy.
The Italian cuisine that we are used to eating abroad is only the tip of the iceberg and it is well worth exploring in depth the styles and variations of Italian regional cuisine. The style of the food is very often influenced by its proximity to other areas such as Northern Africa and other Mediterranean and European countries. All of these places have deeply affected Italian regional cuisines.
Shepard's, shopkeepers, farmers, and fisherman all contribute to one of the most diverse cultural cuisines in the world. . When you next go out for Italian food try and see if you can find something a little more regional than the ubiquitous pasta and pizza, who knows it could be the start of a real passion for Italian regional cuisine.
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 Cuisine - New Twists From Singapore
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.
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 characterized, in particular, by an abundance of fresh foods of the Mediterranean region, which differs markedly from the original Italian cuisine of its attempts to imitate the world.
Among the typical products:
- Vegetables (tomatoes, eggplants, zucchini squash, lettuce, peppers, artichokes)
- Wheat flour (pasta)
- Cheese (Parmesan, gorgonzola, mozzarella, mascarpone)
- Olives and olive oil
- Spices (basil, capers, garlic, rosemary, pepperoni)
- Fish and Seafood
- Beef and lean pork
- Legumes (beans, lentils)
- Fruit (lemons, oranges, peaches) and berries
- Wine, Italian liqueurs, grappa
Nowadays Italian cuisine is very popular. It includes many different products, and if you want to "get acquainted" with it this article might be very useful for you.
Talking about Italian delicacies - Pizza - known worldwide flan baked with tomato sauce, cheese and a variety of optional ingredients. Among the classic varieties of Italian pizza should be made such as the Marguerite (mozzarella, tomato, and oregano), Capriccioso, Diablo, Four Cheeses and Four Seasons.
History of pizza is rooted in the deep past and now no one will say when the first pizza was cooked. Not so long ago, pizza was considered a very simple meal in rural Italy, but from the moment when the Italians began to move en masse to settle permanently in the United States, it quickly became acquainted with the whole world. It is believed that the first time, combine cake, cheese and tomatoes guessed in Naples, so Neapolitans any pizza except his own, called sandwiches.
Another product representing exquisite Italian food is Spagetti, cannelloni and other numerous pastas. They certainly are served with one of the many traditional sauces, plenty of which creates a variety of dishes, united in Italian (as well as in English and many other languages) in one word "paste" (Italian pasta). Among the most famous and simple dishes: Spaghetti Napoli (spaghetti in Naples) - with tomato sauce, Spaghetti Bolognese (Spaghetti in Bolonsky) - with tomato sauce and minced meat, Spaghetti Aglio e Olio (spaghetti with garlic and oil) - hot olive oil and very lightly fried it with garlic.
Risotto - a very popular Italian rice dish, which, in addition to boiled rice, finely cut meat, poultry, cheese and vegetables (tomatoes, spinach, beans), oil, garlic, onion, pepper, gives the dish a special taste. Ingredients used for making risotto, do not have a precise quantitative and qualitative determination - all ready to face, depending on regional preferences and personal opinions about cooking "right" risotto. Ravioli - one of the traditional dishes of Italian cuisine, suspiciously similar to the Russian meat dumplings.
In every region of Italy you feed the ravioli in its special recipe, where the ravioli will vary in shape, size and filling. For example, they may be square, round, even in the shape of a crescent. Another distinctive feature of the ravioli is that regardless of the ingredients used for stuffing, it must necessarily to be added cheese, and most likely it will be loved by the Italians Parmesan.