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- Italian Cuisine - recipes and advice -

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.

Italian in English: Saltimbocca alla Romana 3 Feb 2012 at 12:52am
IMG SRC=http://0.tqn.com/d/italianfood/1/0/q/C/1/saltimboccaallaromana.jpg BORDER=0 HEIGHT=145 WIDTH=200 ALT=Saltimbocca Align=leftThe word ISaltimbocca/I literally translates as Ihoppintheouth,/I and is singularly apt for this quick Roman dish: Veal medallions seasoned with prosciutto sage, and pan-saut#233;ed in either oil or butter -- ...pa href=http://clk.about.com/?zi=1/1hc#038;zu=http://italianfood.about.com/b/2012/02/03/italian-in-english-saltimbocca-alla-romana.htmRead Full Post/a/p

Almost Wordless Wednesday: Polenta Grigliata 1 Feb 2012 at 12:27am
A HREF=http://italianfood.about.com/od/polentarecipes/a/aa030498_2.htmIMG SRC= http://0.tqn.com/d/italianfood/1/0/b/J/1/polentagrigliataww.jpg BORDER=0 HEIGHT=483 WIDTH=289 ALT=Grilled Polenta/ABRBR A HREF=http://italianfood.about.com/od/polentarecipes/a/aa030498_2.htmPolenta/A is Corn Meal Mush, and on the face of it not a good choice for the grill. However, you can adjust the thickness of polenta with the cooking time ...pa href=http://clk.about.com/?zi=1/1hc#038;zu=http://italianfood.about.com/b/2012/02/01/almost-wordless-wednesday-polenta-grigliata.htmRead Full Post/a/p

It's Orange Season! 26 Jan 2012 at 7:01pm
Most definitely; the markets are full of all kinds of oranges now, and though my favorite way to enjoy them is at the end of a meal or as a ...pa href=http://clk.about.com/?zi=1/1hc#038;zu=http://italianfood.about.com/b/2012/01/27/its-orange-season.htmRead Full Post/a/p

Almost Wordless Wednesday: Agnello Scottadito 25 Jan 2012 at 12:40am
IMG SRC=http://0.tqn.com/d/italianfood/1/0/V/J/1/scottaditowwgal.jpg BORDER=0 HEIGHT=472 WIDTH=300 ALT=Agnello ScottaditoBRBR Agnello scottadito, finger-burning lamb, is one of several Italian recipes whose names suggest how good they are - A HREF=http://italianfood.about.com/od/beefbracioleetc/r/blr0234.htmSaltimbocca alla Romana/A, Roman hop-in-your-mouth, is another - and the name is ...pa href=http://clk.about.com/?zi=1/1hc#038;zu=http://italianfood.about.com/b/2012/01/25/almost-wordless-wednesday-agnello-scottadito.htmRead Full Post/a/p

Something (Very) Different: Coratella D'Agnello 24 Jan 2012 at 5:17am
A HREF=http://italianfood.about.com/od/tripetrottersmore/r/Lamb-Coratella-Sannita-Style-Coratella-D-Agnello-Alla-Sannita.htmIMG SRC=http://0.tqn.com/d/italianfood/1/0/R/J/1/soffrittointerioraagnellos.jpg BORDER=0 HEIGHT=136 WIDTH=200 ALT=Coratella ALIGN=left/AJust got back from the presentation of the 2008 Taurasi, a great Italian red wine from Irpinia, inland of Naples. There were about 60 wines, and at noon Luciano Pignataro, ...pa href=http://clk.about.com/?zi=1/1hc#038;zu=http://italianfood.about.com/b/2012/01/24/something-very-different-coratella-dagnello.htmRead Full Post/a/p

To Keep the Cold at Bay 18 Jan 2012 at 7:19pm
Winter has definitely arrived, bringing with it heavy frosts and driving down the temperatures indoors as well -- Italian homes are ...pa href=http://clk.about.com/?zi=1/1hc#038;zu=http://italianfood.about.com/b/2012/01/19/to-keep-the-cold-at-bay.htmRead Full Post/a/p

Almost Wordless Wednesday: Pasta Reale 17 Jan 2012 at 11:28pm
IMG SRC=http://0.tqn.com/d/italianfood/1/0/b/I/1/pastarealeww.jpg BORDER=0 HEIGHT=500 WIDTH=296 ALT=Pasta RealeBRBR Pasta Reale is one of Sicily's most glorious traditions, almond paste beautifully sculpted and painted. A feast for both eyes and palate! BRBR This pasta reale was on display at Torino's ...pa href=http://clk.about.com/?zi=1/1hc#038;zu=http://italianfood.about.com/b/2012/01/18/almost-wordless-wednesday-pasta-reale.htmRead Full Post/a/p

Funghi! That's Mushrooms 16 Jan 2012 at 9:27am
A HREF=http://italianfood.about.com/library/rec/blr0090.htmIMG SRC=http://0.tqn.com/d/italianfood/1/0/4/8/1/porcinofrescogals.jpg BORDER=0 HEIGHT=179 WIDTH=200 ALIGN=LEFT ALT=A Porcino!/AIn Italy, if you mention mushrooms most people think of porcini, Boletus edulis, and they're what you're most likely to find people gazing raptly at if you visit a market ...pa href=http://clk.about.com/?zi=1/1hc#038;zu=http://italianfood.about.com/b/2012/01/16/funghi-thats-mushrooms.htmRead Full Post/a/p

Almost Wordless Wednesday: Radicchio Rosso Trevigiano 10 Jan 2012 at 11:34pm
IMG SRC=http://0.tqn.com/d/italianfood/1/0/Y/I/1/radicchioprecoceww.jpg BORDER=0 HEIGHT=450 WIDTH=300 ALT=Radicchio Rosso PrecoceBRBR Radicchio Rosso looks like, and is a leafy vegetable. But it's more than just a salad green, and not just because of its arresting color. The area around Treviso has ...pa href=http://clk.about.com/?zi=1/1hc#038;zu=http://italianfood.about.com/b/2012/01/11/almost-wordless-wednesday-radicchio-rosso-trevigiano.htmRead Full Post/a/p

Dining at Simone's 9 Jan 2012 at 2:45am
A HREF=http://italianfood.about.com/od/illustratedrecipesmore/ig/Piatti--Italian-Dishes/Crostini-Misti.htmIMG SRC=http://0.tqn.com/d/italianfood/1/0/P/I/1/simoneciattinicrostinis.jpg BORDER=0 HEIGHT=136 WIDTH=200 ALT=Crostini ALIGN=LEFT/AA few weeks ago we went to the A HREF=http://www.trattorialabaracchina.it/Trattoria La Baracchina/A, a restaurant owned by Simone Ciattini that's about a half hour south of Florence, not far from L'Albergaccio, where ...pa href=http://clk.about.com/?zi=1/1hc#038;zu=http://italianfood.about.com/b/2012/01/09/dining-at-simones.htmRead Full Post/a/p

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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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