eat!

Great Variety of Food Choices in Italy

Italian cuisine has influenced food culture around the world and is viewed as a form of art by many. Cheese, pizza and pasta are important part of Italian meals. Pasta comes in a wide range of shapes, widths and lengths, including penne, spaghetti, linguine, fusilli and lasagna. For Italians, food isn't just nourishment, it is life. Family gatherings are frequent and often centered around food and the extended networks of families.

Everyone knows that Italian food is delicious, but did you know that it is one of the healthiest traditional cuisines in the world? Italian dishes have been applauded for the ability to help with some chronic diseases, provide some anti-ageing benefits and are the source of various healthy nutrients. Traditional Italian cuisine is a concoction of olive oil, plant foods, red meat, and moderate amounts of eggs and wild vegetables / herbs and many other beneficial foods.

The Italian diet has been approved to help speed up metabolism and detoxify the body, removing the body toxins. The Italian diet consists of very powerful anti-oxidants including lycopene, Vitamins A, C and E, selenium, beta-carotene and lutein. They are also abundant in vegetables, fruits, nuts and whole grains. Eating such foods help purge your body from free radicals, hence leading to a healthy life. Free radicals are basically unstable molecules that damage body cells, and the antioxidant properties of some Italian foods therefore have the power to reduce cancer risk.

Below are some types of Italian foods that you must indulge in during your visit to Italy and also you have a variety of other types of foods from different countries to enjoy……

Pizza Margherita

The pizza Margherita is one of the symbols of Italian cuisine throughout the world. Invented in June 1889 by the Neapolitan pizza maker Raffaele Esposito in honor of Queen Margherita of Savoy, the color combination of its ingredients is not accidental: the red tomato, white mozzarella and green basil, represent the Italian flag. Although the creation of pizza Margherita is relatively recent, the pizza has very ancient origins. Even the ancient Egyptians were making a flat bread baked in the oven that can be considered a sort of ancestor of pizza.

But evidence relating to the preparation of food similar to pizza are present throughout the history of Mediterranean civilization: disks of leavened dough baked or grilled and served as both sweet and savory dishes, were already popular at the time of the Etruscans and continued to be prepared by Europeans until the middle Ages. The combination of pizza with tomato sauce was born in Naples in 1730, when for the first time the traditional Neapolitan bread was paired with tomato sauce, which originated in Spain. That fortunate combination became known as pizza, first a symbol of Neapolitan cuisine and later of Italian food in general. There are hundreds of varieties of pizza to choose from with almost any ingredient and flavors can be added. A must to try when you are in Italy!!

Italian Tomatoes

The sixteenth century is when Spanish conquistadors brought the novel fruit back as part of their plunder from their discovered Americas. It soon travelled to Italy. The earliest description we have is from 1544, written by an Italian doctor and botanist named Mattioli. He gave it the name pomo d’oro (golden apple) which persists to this day.

There are different types of tomato – cherry, plum, beefsteak and so on – have different culinary uses because they have different physical properties. Plum (or paste) tomatoes are first choice for sauces because they have thick, meaty flesh, fewer seeds, less juice, and thicker skins, which makes them comparatively easy to peel. Commercially, they are usually tinned or used for passata. The most well-known is ‘San Marzano’, which hails from the Sarno valley near Vesuvius and thrives in its volcanic soil. It has been awarded PDO (protected designation of origin) status. It is also the tomato needed to make a true Neapolitan pizza. The tomato is integral to so many classic Italian dishes. In fact, it’s hard to imagine the country’s cuisine without it.

Buffalo Mozzarella

Mozzarella was rarely seen as such a prized ingredient. Initially consumed only by the dairy farmers, it was regarded as a ‘poor’ alternative to cow or goat’s milk cheese. The proliferation of news and information at the time saw its popularity grow. Royal and noble houses such as the 18th century Bourbon Royal farmhouse near Carditello, Naples made much effort to promote and produce a product whose origins go as far back as the 12th century. Since its introduction into the Italian diet, it has become one of the world's most enjoyed and famous cheeses. You should try to have an opportunity to have this incredible cheese!!

Italian Bread

Italians have developed a wide range of varieties bread over the centuries and many ancient types are still produced–-in most cases on a local or regional basis. Commercial bakers account for most of the bread consumed in Italy today as they have since professionals started turning out loaves in ancient Rome in the 2nd century BC. Baking is still practiced at home to a certain extent, as at Genzano, a village near Rome. The selection nationwide ranges from extremely large loaves, once intended to keep a household supplied for a full week, to small rolls.

Most breads are leavened but many are not, like the Sardinian carta da musica (thin as sheets of music paper) or carasau. Crackers are a relatively recent addition to the Italian roster of breads and related products. However, the concept is basically the same as that of the communion wafer. Grissini or breadsticks are a specialty of Turin, although they are now found virtually everywhere. Most are pencil-thin but in their homeland bakers still shape them by hand so that they are thick and irregular. Flat breads are extremely popular in central Italy and include Tuscany’s rosemary-flavored schiacciata, the Romagna’s piadina and Emilia’s crescentina and gnocco. Some are fried and some are baked. Sweetened breads are common but they belong to the dolce or confectionery category. There are over 350 bread types of which 250 are readily available. You must try the different types of bread in Italy to savor the splendor of the flavors….

Seafood

Italy is closely related to the sea as there are 7,600 km of coastline and many inland waters (lakes and rivers). There are more than 16,000 fishing vessels, the majority of which are coastal and small scale fishing vessels. Sea Food is a very predominant part of the Italian Life and culture. The cooking styles vary from region to region from rich flavors of citrus to strong tomatoes presences accompanied with different types of pastas. To the south Calabria and in Sicily, chili is used in most of the seafood as the locals there are very accustomed to spicy foods.

There are also many budget price seafood restaurants where you can enjoy delicious dishes without spending a fortune. Seafood restaurants are located all over the country and some are cool and stylish venues.

Gelato

The perfect treat for a hot summer day, homemade gelato and its fruit-based cousins, sorbet richer than ordinary ice creams, yet less fattening. Traditional tastes, healthy, genuine ingredients, and artisan production render Italian gelato a symbol of wholesomeness and goodness for all palates, not just the sweet tooth among us. Almost 30,000 artisan gelaterie cover the Italian territory, making for a 2.5-billion Euro market that has yet to see the effects of recession, and probably never will. The taste and feel of cool gelato, whether cupped or coned,

Whether strolling the lanes or relaxing in the piazzas of Venice, Rome, Florence, Napoli or Milan, is one of those undeniable pleasures of life that go hand in hand with the beautiful sceneries of all of Italy. From Piedmontese Gianduia to Pistachio from Bronte, Sicily, from north to south. It is a Sin not to try especially in summer!

The Famous Tiramisu

Perhaps the “happiest” Italian dessert of the bunch, tiramisu in Italian literally means “pick me up.” It makes sense – who wouldn’t feel uplifted by a delicious dessert made of coffee-coated soft cookies called Savoiardi (lad fingers), a delicious mascarpone cream and chocolate? Though many regions claim it as their own, including Friuli-Venezia Giulia and Piedmont, most accounts link the delicious dessert to Treviso, in the Veneto region. Everyone must have tried this sometime in their life but when you are in Italy must have it at least once!!!


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There are many other non-Italian restaurants that you can savour during your visit……

The Burger

Over 20 burgers and sandwiches on the menu, starting from the great classics and beyond: Special egg Burger with a bull's eye, beef hot dogs, chickpea burger and fresh chicory, Soy Burger, Chicken Burger with breadcrumbs, Pastrami sandwich, Tortilla Crispy, fried onion rings, Bagels and many other fried delicacies. Each Burger can also be ordered to the dish, accompanied by sautéed vegetables or salad. Discover all the burgers and sandwiches! All cooked in the Kosher way!

Sushi Restaurant

The philosophy is to produce the most famous and appreciated Japanese specialty in the world, Sushi, with the highest quality ingredients and a product at reasonable prices. With this objective and dedication to contribute in spreading Japanese culture in the capital Rome. The particularity of this restaurant in the chain is to serve strictly kosher recipes, following the rules of preparation.

The Steak

Taste, Tradition and Design in the heart of the Jewish quarter of Rome. The quality kosher restaurant focused on the world of meat, which brings kosher cuisine to the highest levels, declining it with the flavors and aromas of the recipes of the Roman tradition

Taste of Asia

Indian restaurant where you can savor a cuisine far from our culture, but with strong flavors. The spices used to make the best traditional Indian dishes will accompany you on a truly unique culinary journey, thrilling you with every bite. Right in heart of Rome, Milan, Florence, Venice & many other cities!

Arabian Middle Eastern food

Restaurant has authentic Middle Eastern style, with a rich and varied menu for self-serve lunches and dinners. The hot first course always includes a soup option. The main course includes a wide range of meat, fish and chicken dishes alongside side rice, pasta, potatoes and more. Over 15 hot and cold salads are there for your picking.

Persian Restaurant

Even the kitchen lives up to the suggestion inspired by the place, and offers a repertoire of typical Persian cuisine with the greatest success. They also organize parties and catering in a charming Persian style. All their products are Italian and fresh.

Orient Experience

A melting pot of cultures and flavours — just like Venice! The guys that run this cozy little place will pull you through an Eastern experience, serving up serve Greek, Pakistani, Afghan, Indian, Syrian, and Moroccan dishes. There are only few tables inside, but you can always ask for takeaway and bring it out onto the benches so you can eat in the sunshine. You will find falafel, vegetable tempura and a huge variety of rice and cous cous recipes.

A Kosher Italian restaurant

An abundant and varied menu of Italian cuisines, Arabic & Jewish featuring dishes such as "batata" pancakes and zucchini, fish kebab, grilled salmon or filo pastry stuffed with pistachio, stand out among the most sought after. Great Middle Eastern specialties such as humus, falafel, tabboule, baklawa and others delicacies. You can also taste excellent pizzas made with traditional ingredients and typical of both Italian and Oriental cuisine. A must when you are in Milan & In Rome!!

Kebab

Kebab made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The outer layer is sliced vertically into thin shavings as it cooks.

The sliced meat of a kebab may be served on a plate with various accompaniments, stuffed into a pita bread or other type of bread as a sandwich. Since the early 1970s, the sandwich or wrap form has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". The sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces. All over Italy in the main cities you will find kebab shops and mostly run by foreigners with Islamic backgrounds. They are open late and a favorite among the Italian Millennials.

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