can anybody tell me something about italian food?

Question

can u name a book from which i can learn cooking italian food??????

Answer 1

Just some add on to what "seema kg" said, the most well known are Northern and Southern. BUT their cooking is way more than that.

VALLE D' AOSTA - lies in the extreme NW corner of Italy, bordered by the southern slopes of Mont Blanc, The Gran Paradiso and the Mt. Rosa ranges. Its cuisine includes polenta, carbonade and chamois, served with Gamey and Chambave raisin wines.

PIEDMONT - Mountains and plains, rivers, cities, farming and industry all live together in harmony in this region. The bon vivant has game, truffles and fondue, accompanied by Barolo, Barbaresco, Barbera, Nebbiolo and Gattinara wines.

LOMBARDY - Outstanding for its monumental romantic waterways, rich art galleries and quality cuisine. Typical dishes are risotto, ossobuco and zuppa pavese. The "panettone" is the local cake; while wines include Barbagallo, Chiaretto and Tocai del Garda

TRENTINO ALTO ADIGE - Here the Dolomites reign supreme, and to many people symbolize winter and summer sports. Local dishes include Trent-style hare, roast alpine lake fish, and strudel, to be eaten with Merlot, Pinot Bianco, Bianco Val d'Adige or moscato wine.

FRIULI VENEZIA GIULIA - Art, landscapes and ancient traditions are the jealously guarded treasures of this region. Rome is the true mother of this region. Eat their brodetto, luganighe, and San Daniele prosciutto, with a glass of Pinot, Tocai or Riesling.

VENETO - A welcoming land of a great civilization. Veneto means Venice. . Rice and peas, fish, Venetian-style liver, Vicenza-style dried cod can be enjoyed with the Valpolicella, Soave and Bianco di Conegliano wines.

LIGURIA - Imagine an endless balcony with a seaview from the front, and a compact wall of mountains behind. It is the mildest region in northern Italy; its two rivieras have an exceptional climate all year round. "Pesto" is the Ligurian sauce par excellence. Famous wines from the Cinque Terre need no introduction.

EMILIA ROMAGNA - The region runs from the Apennines to the Adriatic and nearly every town and village has a medieval cathedral, castle and a couple of towers reaching up to the sky. The cuisine is famous for its meat dishes, sausages, Comacchio eels, tortellini and lasagna. Wines: Lambrusco, Sangiovese, Albana, Bianco di Scandiano.

TUSCANY - The magical evocative landscape of Tuscany, dotted with flickering vines and the darker green of cypresses embodies the classic Italian ideal and is, for many people the very essence of Italy. The typical dishes include the T-bone steak (alla Fiorentina), while Chianti And Brunello da Maontalcino wines are known the world over.

UMBRIA - The gentle green land of the Saints: this is the native country of Saint Francis and Saint Clare (Assisi), Saint Benedict (Norcia), Saint Rita (Cascia), The mystical land that inspired Jacopone da Todi, Perugino, Pinturicchio. At Perugia see the Palazzo dei Priori, Fontana Maggiore, the University for Foreigners. Norcia's black truffles and Perugia's confectionery are a delight to the palate, while the classic wine of the region is Orvieto.

MARCHE - A miracle of harmony, built up slowly across the ages. An unknown region, that may be defined as summing up all the beauties of Italy. Typical dishes include fish soup, roast pig (porchetta), tournedos alla Rossini, and Fabriano salami. Verdicchio dei Castelli di Jesi, and Piceno red, are its best known wines.

ABRUZZO - Harsh mountains and long coastlines offer an ideal holiday for every kind of tourist. . A region rich in folklore, with so many traditions and the remnants of ancient rites. Local dishes include maccheroni alla chitarra, sgrippelle, and lamb, to be eaten with the typical Cerasuolo and Trebbiano wines.

MOLISE - Molise's past history is largely linked to the history of the Samnites. Typical dishes are maccheroni alla chitarra, polenta and cavatelli, to be eaten with Montepulciano wine.

LAZIO - Lazio is like an oyster shell with a pearl inside. The region contains Rome, but is not identified with the capital from which it often differs considerably for historical and natural reasons. Typical dishes include lamb, artichokes and spaghetti alla carbonara. Apart from the famous "Castelli" wines, there is also Montefiascone's Est! Est! Est!

CAMPANIA - Settled by the Greeks, Romans, Normans, Swabians, Angevins, Aragonese and the Bourbons - all of whom have left something behind in this region. Typical dishes include maccheroni, clam and mussel soup, pizza and sfogliatelle pastry. Wines: Falerno, Epomeo, Gragnano and Lacrima Christi.

BASILICATA - Its archaic face and voice are hidden behind the mountains and under the stones of civilizations long since disappeared. The cuisine is based on vegetables; the Garagusa sausages are excellent. Wines include Aglianico, and Moscato del Vulture

PUGLIA - The region overlooks the southernmost part of the Adriatic Sea, with the Gulf of Taranto, the Salentina peninsula and the Ionian Sea. Typical dishes: "recchietelli", fish soup, and fusilli, to be enjoyed with Aleatico, Moscato di Trani, delle Murge or del Salento wines.

CALABRIA - See the Tyrrhenian with your right eye and the Ionian with your left: a great deal of Greece, a great deal of Rome, a great deal of Byzantium. The special dishes are aubergines cooked in thousands of different ways, and "peseta incasata", while the best known wines are Ciro, Greco and Savuto.

SICILIA - The civilization of Magna Graecia can be found everywhere in the island - Agrigento, Gela, Tindari, Erice, Taormina, Syracuse. Typical dishes: pasta con le sarde, caponata, cuscusu, and swordfish. Confectionery abounds here: candied fruits, marzipan, cassata siciliana. Wines: Marsala, Malvasia di Lipari, and Moscato di Pantelleria.

SARDEGNA - The miracle of thousands of years and the influence of many civilizations from the bronze age onwards have created the fascination of this island. It is Italy's second largest island, and has been inhabited since prehistoric times, as one can see from the timeless nuraghi cone-shaped fortifications/dwellings. Typical dishes include: "porcheddu" (roast suckling pig), and lobster. Wines: Vernaccia, Malvasia, Nuragus and Canonau.

The best way to do is choose the region you like the most and by a cook book base on that region

Answer 2

The king of all italian cookbooks is the Silver Spoon by Phaidon Press. It was published in the US in 2004 and is the compilation of 150 years worth of tradition Italian recipes as translated from the Italian equivalent.

Answer 3

There R two types
1. Northern -White sauces, boneless flattened out meats, a lot of creme and butter used
2. Southern- Red Tomato based sauces, a lot of olive oil , garlic, parsley, basil Parmesan and reggiano cheeses used to top off dishes
Try and find a Italian cookbook written by an Indian, U will prefer the taste, to authentic Italian food.

Answer 4

There are many Italian cookbooks available and from noted chefs.

Everyday Italian : 125 Simple And Delicious Recipes Giada de Laurentis

MANGIAMO (LET'S EAT) a Collection of Family Recipes by Sebastiani, Sylvia

Answer 5

Your question is very open ended, are you looking for a particular dish?. Italian cooking mainly comproses of pasta with different kinds of sauce. The sauce could be made of tamato, or a white sauce with butter with cream. Some Italian dishes the pasta is tossed with olive oil, vegetables and meat. I am not familiar with different parts of Italy and their specific cuisine, but go to website foodtv.com and pict the show marrio batalli or everyday italian, they have recipes ofr Italian dishes. Mario's dishes are very Italian and a little difficult to make, Giada's dishes(every day Italian) are a little easy and adaptable.

Answer 6

Lots of great Italian cook books that are designed by Region...more sophisticated recipes from the North, Southern recipes, Sicilians for example use more tomato and tomato sauces, wild game, tuna, raisins, etc. Proper pasta design is important for holding the sauces. Its great to explore different kinds of recipes, lots of good websites too.

Answer 7

It is easy to prepare and most people like it.

The Italians use fresh ingredients when possible. Onions, garlic, oregano, herbs, tomatoes.

You must learn to make a good sauce. Try a recipe and innovate as you go along. If your boy friend is Italian, get some recipes from his mother.

Bon Appetite

Answer 8

Yes, Italian cuisine is wonderful! It is much more than pasta, and tomato sauce. Volumes have been written on Italian Cuisine, wo you need to ask a more specific question to get helpful answers.

Ciao
Doc

Answer 9

All you have to know is: start with garlic, onions and a little olive oil. Saute until the onions are transparent and then add anything you want. Eat plain or with spaghetti and Marone! you're eating Italian.

Answer 10

Get an Italian cookbook.

Answer 11

Simple and fresh ingredients make the best Italian dishes.