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Get Ready to Savor the Flavors of La Cucina Italiana
Pizza, Pasta, Prosciutto, Dolci, Expresso- the very names conjure up the mouthwatering array of Italian delights and beverages displayed on a table, ready to be savored to the last bites and ultimate drop. You might have had these in numerous gastronomic joints in your country, popular as they are the world over and tinged with some of the local tastes. Nevertheless, how about tasting the true tangs and zests of these ambrosial delicacies in all their authenticities amidst the country, which gave birth to them? Italy luxuriates in its culinary skills, the aftertaste of which has spread to the farthest corners of the globe. Look at the gourmet La Cucina Italiana that you cannot simply miss out.
Captivating Café
Can anything be more refreshing than a cup of hot frothy Expresso or a Cappuccino, Caffe Machiato or Corretto? Italians simply go gaga over coffee, which can be blended with hot milk, topped with a dash of cream or liqueur to make myriad lip smacking concoctions of the beverage. The dark roasted coffee beans, with their rich aroma, fill your senses and stimulate your brain.
For the Meals
Peppy Pizza
Pizza the piquant, zesty baked bread spruced with a cauldron of toppings according to one’s palate, has its roots back during the ancient cultures of the Romans, Egyptians and the Greeks. Since the time the first pizzeria Antica Pizzeria Pot ‘Alba was inaugurated in the 1830s, the awesome bread assortment traveled all over the globe to win hearts of gourmands in every place it landed. So aged has been the origin of the pizza, that the mozzarella cheese that used to make the first pizzas were derived from Indian Water Buffalo back in the 7th century. Today, the delicacy forms the national dish of the country.
Brochette
Bruschetta forms an Italian style toasted dribbled with healthy olive oil topped with tangy tomatoes. You can also go for other assortments such as chicken or meat pieces to form your special delicious topping.
Bottarga
A dried, cannedscrumptious delicacy of fish, either of tuna or swordfish or grey mullet, the Bottarga is first softened and made supple by soaking in olive oil for about half an hour or one. It is then served with omelet that is grated along with some lip smacking mozzarella cheese, rice or bread and mashed potatoes.
Carne or Meat
The Italian steaks made from the meat of the Wild Boar, Rabbit, Horse, Tripe or Veal as well as preserved ones such as Cacciatore sausage are simply epicurean in flavor. The specialty of the steaks lie in the fact that they are cooked over charcoal until the time the meat melts in your mouth.
Contorni
Contorni presents the Italian choice of vegetable assortments, which comprises broccoli, cauliflower, potatoes as the regular ones, while spruced up with other piquant flavors such as Pepperoni, Aubergines, Artichokes, Zucchini, Funghi and Porcini among some more.
Wines
The Italians are simply crazy about their Vino that come in a number of varieties like Chianti, Nobel di Montepulciano Barbaresco, Soave Asti and the likes and form a major component of every meal.
For the Sweet Tooth
What is Italian gourmet without some dolci and gelato? The ambrosial Tiramisu, the luscious Torta della Nonna, or the delish Zuppa Inglese are simply divine. Try out the tantalizing Zabaglione prepared with sugar, egg yolks and Marsala wine and the crisp Cantucci biscuits accompanied by your succulent Vin Santo wine for an ultimate dessert recipe. Of course, your La Cucina Italiana venture would not be complete without some scoops of the yummy gelato in flavors of your choice or the tempting Cantaloupe mousse and the delicious chocolate pudding Budino do Cioccolato. Every scoop you take is sure to transfer you to the heavenly paradise of succulent puddings, ice creams and pies and make your trip to Bella Italy a memorable one.
Doug Gulleson loves to scuba dive overseas and makes sure he has his US health care and overseas health care, www.overseashealthinsurance.com/trip-protection.asp, information with him at all times when he travels.
