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Food - Recipes and Advice
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Italian cuisine, food and culinary arts

Who doesn't like Italian Cuisine? It is loved worldwide and is among the most varied and richest anywhere. Explore and prepare these fine recipes... your family will thank you.

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About.com Italian Food Get the latest headlines from the About.com Italian Food GuideSite.

Almost Wordless Wednesday: Zucchine... 28 Jul 2010 at 5:51am


Baby zucchini of this sort are one of the nicer things about summer...

I had a half pound of them today, and for want of something better to do sliced ...

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Thinking about Vongole... Clams! 26 Jul 2010 at 6:44am
When it gets hot, I like lighter dishes, and develop a tremendous affection for clams. Especially in pasta sauce, which I find to be delightfully refreshing. And light on the ...

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Too hot to cook? Go out! 22 Jul 2010 at 9:52pm
We're in the grips of a heatwave in Italy, and to be honest nobody wants to cook. So what do we do? Head to the Festa dell'Unità, the annual fair ...

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Almost Wordless Wednesday: Hot As Blazes 21 Jul 2010 at 3:11am


It is dreadfully hot in much of Italy, and they've told us to expect things to get worse. When this happens, the last thing you want is to cook indoors. ...

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Start with a Tomato... 17 Jul 2010 at 9:41pm
Actually, several; Italian markets are full of sun-ripened tomatoes at this time of year. An Antipasto? Pomodori Ripieni, stuffed tomatoes. There are a great many recipes, and I suggest you stuff them with bell peppers, which are especially refreshing. A First Course? Spaghetti with pomarola (marinara sauce in the English-speaking world) is very nice, but you might also want to consider pappa al pomodoro (the ultimate kid's food), or if you want something cold, pasta all'ammiraglio, a tasty tomtoey pasta salad. Main Course?Carne alla pizzaiola is just about perfect. Or, if you want fish, triglie (reef mullet) alla livornese. Don't have reef mullet? The recipe will work well with most any fish. A side? Freshly sliced slightly green tomatoes seasoned with olive oil, vinegar, and salt and pepper to taste. Simplicity, and satisfying. A wine? A light Chianti Classico D'Annata (vintage wine, not a Riserva) And for dessert? No tomatoes. Sorbetto al Limone More about Tomatoes and other recipes
Looking for something else? The General Recipe Index


Hot Hot Hot: Caldissimo! 16 Jul 2010 at 7:04am
They said on the news today that at Cortina D'Ampezzo, one of those towns up in the Alps people associate with the Jet Set and Snow, the thermometer was pegged ...

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Almost Wordless Wednesday: Peperoni! 14 Jul 2010 at 5:48am


We're well into bell pepper season, and the markets are full of them. My favorite way to cook them, assuming I have lit a fire, is to grill them, and ...

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A Seriously Simple, Homey Summer Meal 12 Jul 2010 at 3:19pm
I'm spending a couple of days at the beach with Daughter C, and since we knew her friends all had other plans for this morning we decided to go to ...

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String Beans? Graziella's Stew! 8 Jul 2010 at 9:27pm
The markets are full of string beans now, and while it is true that one can find them year round, those that ripen naturally in the summer have a richness ...

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Almost Wordless Wednesday: Immigrant Chicken 6 Jul 2010 at 11:33pm


In the late 1800s millions of Italians packed their bags and left, fleeing an endemic poverty so fierce it was simply called miseria.

Now, others are coming to Italy, bringing ...

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Italian for everyone

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Italian Culinary Arts Are Becoming More And More Recognized As One Of The World's Leading Cuisine
By Tim Gorman

Until recently the food that most people thought of when they were talking about high class food was French. This is easy to understand because French food can be very technical and complicated. The dining in French restaurants also tends to be more formal. But the Italian culinary arts are becoming more and more recognized as one of the worlds leading cuisines. Of course the staples of the Italian menu such as pizza and pasta have always been very popular, but they were generally thought of as not of the same quality as French cookery.

This is mostly because the emphasis was more on the technical aspects of the cookery and the refinement of flavor that the French food had, as opposed to other cuisines. After all even the word cuisine is, as is much of the generally used language of the culinary arts, French.

But these days, rather than valuing the technical skill of the chef and the complexity of the food, many food writers are reflecting the trend in society for simplicity, both of taste and preparation. This is reflected in the upsurge of interest in Italian cooking. Italian food is not generally complicated. It also does not have the separation in what is considered to be good cuisine for the masses and for the better off.

This is because the essence of the food is that the food should being made from fresh ingredients that are prepared well served with the minimum of fuss. This easy attitude to food, that it should be made from there finest ingredients that have only been prepared with the least cooking possible, means that the food is always good and although not complicated, it is as good as the finest French cuisine. They fact that it is easy to prepare does not detract from the quality. Rather it adds to it, as it means that really good food is accessible to everyone and you do not need a high degree of skill to prepare it. This is the basis of the Italian culinary arts.

If you follow the easiest Italian recipes and make sure that you use good ingredients, then you will be getting some of the best food around. If you have the money, then fine restaurants are great. But if you go to a good Italian diner that has a respect for the tradition of its food and the freshness of the ingredients and you will get as good a meal as you will ever have.

Article Source
http://EzineArticles.com/?
expert=Tim_Gorman


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