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1、WESTERnFOODItalianfoodItalyislocatedinthesouthernEuropepeninsula,about76millionpopulation,mostRomanCatholic.Thenoblesresearchedanddevelopedthecookingskillsorhadmoresuperbcooktoshowhisstrengthandpower.Theythoughtthosearehonorandglory.Therefore,plainfolksthoughtiftheyhadgreatco
2、okingskills,thereareopportunitiestoenterintothenoblecircle,sothatthenationpushtherestaurantindustrydevelopment,andthenestablishedtheholystatusinfluencinginmostofEuropeandknownasthe"continentalEuropecooking'sfather".Thedishesemphasizeoriginalandpayattentiontotheuseoftemperatur
3、e.Theuseofingredients'naturalflavorisveryclever.CooktheItaliandishes,alwaysuseoliveoil,blackolives,drywhitedairy,spices,tomatoesandMarsalawine.Dishesalwayscookedwiththelocalfood.Themostcommonlyusedvegetablehavetomatoes,cabbage,carrots,asparagus,lettuce,potatoes,etcOGGIItalian
4、restaurant:"芦果拉汁螺蛳粉"Choosingtheoldest,highestqualitythingswhichalsoisthemostexpensiveSicilysnailspowder.Becauseonlythespirallionspowderisthebestintentions,thechefusedamyrciacalled"芦果拉",cooperatedwithsmalltomato,creamsauceandParmigiano-Reggiano,makethesimon-purefood.Introduced
5、severalItaliansignboardsdishesItaliandisheswerealsodescribedas"themomtaste".OnSundays,manymotherswillcookpasta,whichmadecommoningredients.Sohomelymaterialswiththemother'slove…NoonewouldnotlikeitEatingItalianfoodmustcompletewithwine(Vino)Cattle,sheep,porkmatchsredwine,lightfla
6、voredsuchaschickenandseafoodiswithwhitewineAndbesidesdrinking,theItaliansalsoliketodrinkacupofespresso(Expresso)toaidindigestionafterameal.Coffeeisaworkofart.Latte,mostcanillustratethispointItalianbreadandcheeseItalianpeopledidn'teatbutteredtoast,theyusedthefruitjuiceandolive
7、oilwhenseasoningParmigiano-Reggianohasalonghistroyabout700hundredyears,Atfirstglance,it'snotlikeacheese,insteadtolikeonedeviceofartAccordingtorecords,Italyexistsicecreamfromthe17thcentury.AgoodItaliancolddrinkshophave15to20kindsoficecream,somestoreshaveevenmorevarieties.TheSi
8、cilianicecreamisstillconsideredthebestItalianicecreamIcecreameraInth
