Demonstrate the preparation of European Italian cuisine. Italian dishes, menu translation
Italian cuisine has many advantages. Among them are bright, unusual combinations of products, simplicity, and loyalty to tradition, but the main thing is that Italian cuisine is not overloaded with meanings, which makes it accessible and understandable to everyone. Frankly, I can’t even imagine a person who might not like Italian cuisine, with its bright Mediterranean flavors and ability to squeeze the most out of seemingly simple products. Along with the French one, it made a huge contribution to the formation of the world culinary heritage, and you can now find an Italian restaurant or a modest pizzeria anywhere in the world.
In this collection, I decided to collect 10 of my favorite Italian recipes, and I had to rack my brain wondering which ones to include in this list and which ones to cross off. As a result, the list was still incomplete, because it did not include a single recipe for risotto or pizza, there are no desserts or fish dishes, but there are three classic pasta recipes and several vegetable hits. Nevertheless, I hope that you will appreciate this collection of recipes, despite some of its one-sidedness, because Italy is invariably delicious - in any form and in any execution!
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Generally speaking, Genoese pesto is a brilliant invention and one of those things that, when you try it for the first time, is quite shocking, so pesto doesn’t need any fancy names. She is perfect without them, in and of herself. When choosing pasta, opt for spaghetti or, like me, tagliatelle. I think they pair best with pesto. And if you have pesto sauce left over, don’t worry, you can eat it not only with spaghetti, but even just with bread. |
Italian cuisine is the most widespread and consumed in the world. It gained its championship primarily thanks to such dishes as pasta and pizza. Various variations of these dishes are prepared in almost all countries of the world. Getting closer to the gastronomy of Italy, you discover many unique regional recipes, the main components of which are pasta, vegetables, meat, fish, seafood, olive oil, cheeses, wine and herbs (especially basil).
Let's remember the dishes of Italian cuisine in more detail...
The Roman Empire was famous for its feasts, which included a huge variety of dishes. Since those times, the tradition of cooking meat in its natural form has been preserved in Italy. For example, if Italians prepare a meat stew, they quite often do not cut the meat into small pieces, but stew the entire piece.
During the Middle Ages, Italian cuisine became more refined. The fish table has become more varied. In addition to Mediterranean fish, Italian residents began to use crabs, shellfish, cuttlefish, shrimp, lobsters and lobsters in cooking.
During the Renaissance, cooking in Italy was elevated to the rank of art. In the 16th century, a complex cookbook was published by Vatican librarian Bartolomeo Sacchi entitled On True Pleasures and Well-Being. The publication was reprinted 6 times, it was very popular among the people of Italy. Subsequently, schools teaching culinary skills began to open in Florence.
Much of what the world knows as Italian food comes from the southern part of Italy. Northern Italy was wealthier than the rest of the country. Because of this, great differences arose between the northern and southern cuisines of Italy. The southern part of the country was poor, so people had to use nutritious and inexpensive products in cooking. While in the north they were creating fresh pasta from cream and eggs, in the south they were perfecting the craft of making dry pasta and pasta.
Italian cuisine is considered one of the best in the world, but, for example, unlike French, it is more specific. One of its main advantages is the seasonality of the products used.
The main ingredients of Italian dishes are dough, tomatoes, garlic, capsicum, olive oil, cabbage, carrots, onions, celery, potatoes, salads, asparagus, herbs and a lot of cheese. Rice is also popular, served with meat, shrimp, oysters, mushrooms and so on.
Italy is the birthplace of Parmesan, Gorgonzola, mozzarella, mascarpone and others. Cheese is the most important component of an Italian dish; it is added grated or cut into small pieces.
Almost no Italian dish is complete without olive oil. It is used for frying, preparing various seasonings, and also adding to salads. Interestingly, Italian cuisine does not use sunflower oil: either extra-virgin olive oil or lard.
Tomato sauce is very popular in Italy. It is usually simmered over low heat for a long time, and then seasonings such as basil and marjoram are added. In general, a lot of different spices are used in Italian cooking: rosemary, oregano, sage, cumin and others. Thanks to them, dishes acquire a unique taste.
Each region of Italy has its own customs that shape the culture of cooking. Some of the main factors influencing the cuisine of a particular region of the country are climate, lifestyle and products produced by local residents.
The regions of Molise and Abruzzo are famous for their cheese and smoked meats. Basilicata's cuisine includes beef dishes, rich soups and other hearty dishes. Calabrian, Ligurian and Apulian dishes are based on fish and seafood. In addition, a huge amount of vegetables and fruits grow in Calibria. 
The birthplace of the world famous Italian dish - pizza - is the capital of Campania - Naples. Hearty, seasoned stews and fruit desserts are also popular here.
Parmesan, Parma ham, balsamic vinegar and mortadella come from Emilia Romagna. And the cuisine of the Lazio region, of which Rome is the capital, is characterized by the consumption of veal and lamb.
The cuisines of the Lombardy and Piedmont regions are typically characterized by the use of rice, polenta and gnocchi dishes. Piedmont is also known to produce the best white truffles.
Tuscan fertile lands provide excellent fruits and vegetables, as well as pasture for livestock. Beef, pork and game dishes are popular here.
The main role in the cuisine of Sardinia goes to eel, tuna, lobster, and the traditional holiday dish is a young pig roasted on a spit. Dishes of Sicily combine elements of Italian, Arabic, Greek and Spanish cuisines. And if you briefly describe Sicilian cuisine, it would be three words: pasta, fish, sweets. Traditional dishes of the Trentino-Alto Adige region are dumplings and smoked sausages. Winemaking is also done here.
Umbria supplies quality olive oil and black truffles. Dishes in this region are prepared from pork, lamb, game and river fish. Veneto and Friuli are famous for their fish dishes, as well as polenta and risotto, while the main products of the Marche region are pork, pasta and olives.
In first place in popularity in Italy are a variety of pasta dishes, which differ in shape, quality and taste. These dishes are called in one word - pasta. It is usually seasoned with one of the many Italian sauces. There are long “spaghetti”, medium-sized “Maccheroni”, short “bucatini”, thin “vermicelli” and very thin “cappellini”. Real pasta is made from durum wheat.
“Pasta” includes dishes such as pasta, gnoczi (small dumplings), spaghetti, ravioli, tagliatelle (a type of noodle). All these dishes are very tasty and are eaten with tomato sauce. Fritto de pesce (fish fried in oil) is considered the most delicious and at the same time uncomplicated fish dish.
Pizza is also very popular, not only in Italy, but all over the world. Pizza is prepared in special restaurants - pizzerias, but it can also be ordered in a regular restaurant.
Another traditional Italian dish is risotto - rice pilaf with ham, cheese, onions, mushrooms and shrimp. But the composition may vary.
Italians eat wheat bread. It is prepared and sold in small private bakeries called paneficcio.
No less famous is carpaccio, which is pieces of beef fillet cooked with herbs and spices and seasoned with olive oil. This dish is served either as an appetizer or as a main course.
The French traveler de Brosse, traveling through Italy, wrote to his friends about chicken fricassis in 1739. He outlined the recipe for this dish in some detail: “first prepare the onion broth in a large flat bowl, then add the cream sauce and immerse the young stewed chickens in it. This dish is topped with water prepared from an infusion of orange flowers and served hot.” Next, de Brosse describes the extraordinary taste of this dish. Admiring this dish, he advises you to try cooking it to see for yourself the unique taste. It should be noted that there were other travelers who specifically traveled around Italy in search of unusual recipes.
Soups are also popular in Italy. The word soup itself has Italian roots. The most unusual soups include “Pavesa” and “Neapolitan offal”. Pavesa soup is made from toasted white bread and eggs. They are filled with broth and sprinkled with grated cheese on top. “Neapolitan giblets” are made from giblets, various vegetables and cheese. The soup turns out very tasty and satisfying. Undoubtedly, there are many more dishes in Italian cuisine. Above, only a few of them were briefly described, which seemed interesting to us, and at the same time, they are not difficult to prepare at home. Along with its unusual cuisine, Italy has a very interesting history. And often it is connected with cooking. Below we will tell you unusual cases and interesting facts about the history of Italian cooking.
Determining when and in which house a holiday in a poor Sicilian village is not at all difficult. As you know, on a holiday, all the best that the family has is put on the table. And the Sicilian poor peasant always fries schnitzel on holiday, the aroma of which quickly spreads throughout the village and means that the holiday will be successful and fun. Pork schnitzel is rubbed with salt, pepper, finely chopped onion and other seasonings and fried. Then the tomatoes are fried separately and the schnitzel is placed on them. The side dish is usually fluffy rice.
There are many versions about the origin of pasta. According to one of them, the name of this dish was given by a cardinal. When he first saw and tasted pasta, he exclaimed: “Oh, ma caroni!” - which translated from Italian means “Oh, how sweet!” According to another version, the name belongs to the Greeks, who, when encountering something unusual in the cities of Southern Italy, called it “maccherone”. In literature, pasta is mentioned for the first time in the Decameron. Cooking pasta is a real art. They should only be immersed in boiling water. You need to discard the pasta in a colander when it is still a little hard. After this, pour HOT water over it. Let the water drain and place on plates. The pasta is ready. The best sauce for pasta is the authentic Italian sauce "Salsa di pomodoro".
Cooking in Italy was elevated to the rank of art during the Renaissance. Bartolomeo Sacchi (Platinum), the Vatican librarian, compiled an elaborate cookbook entitled De Honesta Valuptate ac Valetudine (On True Pleasures and Well-Being); over three decades, the book went through six editions. Florentine merchants spent large sums establishing schools of culinary arts.
When Catherine de Medici, a great gourmet, married the French king Henry II, she took an Italian chef with her. Before this, French cuisine did not exist. Even the gastronomic encyclopedia (Larousse Gastronomique) calls Italy the birthplace of national cuisine.
The first victims of Italian cuisine were the French, so convinced of their influence on the cuisine of Northern Italy bordering France that traditional Italian pastas managed to take a place almost unnoticed by them on the menu of a huge number of French restaurants. The United States has added the fastest-to-cook Italian dish to its universal fast food repertoire: pizza. It must be admitted that the Italians themselves are no longer happy about this: it took the Americans only a few years to disfigure a century-old recipe with mayonnaise. To say that pastas are recognized as the hallmark of Italian cuisine is to say nothing. Archaeologists found the first tools for producing and cooking pastes in Etruscan graves. And in 1000 AD, the patriarchal chef Martin Corno had already written the book “Culinary Art of Sicilian Vermicelli and Pasta.” It is enough to know that pasta in Italian is not only the name of pasta, but also a synonym for the word “food” in general. So asking someone to cook something to eat at the same time sounds like “give me some pasta”!
Chef Salvatore Burgo prepares that very authentic Italian cuisine, the taste of which is memorable when traveling around Italy, and which is almost impossible to find at home. Traditional and recognizable, Salvatore’s dishes, which he prepares from local seasonal products, take on a signature flavor thanks to the experience and vision of the chef, who also managed to work in a Michelin-starred restaurant.
We feed our youngest guests under 6 years of age free of charge using a special children's menu.
COLD APPETIZERS
Cheese with fruit (50g)
Assorted hard and soft cheeses with grapes, pears and sauces
560Tuscan salad
Tomatoes, ciabatta, fresh basil and olive oil
520Caprese with pesto sauce
Mozzarella, tomatoes, pesto sauce, tomato juice and frisee salad
580Burrata with baked peppers, beets and sun-dried tomatoes
Creamy burrata with baked peppers and beets, cherry confit and corn leaves
780Burrata with tomatoes and arugula
Creamy cow's milk burrata with tomatoes and arugula leaves
780Bruschetta with tomatoes, garlic and basil
Toasted country bread with tomatoes, garlic and basil
590Bruschetta with tuna and sun-dried tomatoes
Toasted country bread with seared tuna, mixed lettuce and pesto sauce
570Bruschetta with crab and avocado cream
Fried country bread with crab meat, fried with garlic, avocado cream, Baku tomatoes and basil
890Salmon tartare with cucumber and red caviar
Chilled salmon tartare with shallots and lime, fennel, mustard citronet and red caviar
640Tuna tartare with passion fruit and orange
Chilled tuna, passion fruit, lime, siboulet, watercress and orange sauce
780Sea bass tartare and carpaccio
Chilled sea bass with sun-dried tomatoes, sibulet onions and capers
870Salad with crab, asparagus and fennel
Crab meat, boiled asparagus, tomatoes, arugula, corn salad, fennel, orange and citronet sauce
1100Vitello tonnato
Thin slices of baked beef with tuna and caper sauce
580Young beef carpaccio with black truffle
Thinly sliced chilled young bull tenderloin with arugula and corn salad, citronet sauce and black truffle
760Young bull tartare
Chilled finely chopped meat with capers and onions
880Parma with arugula and cherry tomatoes
Aged Parma ham with arugula leaves and cherry tomatoes
480Parma with arugula and melon
Aged Parma ham with melon slices
480Italian deli meats
Bresaola, parma, pancetta and salami with sun-dried tomatoes and olives
790Oyster (1 piece)
Check with your waiter for the current selection of oysters.
280
HOT APPETIZERS
Quinoa polpette with concosse tomatoes and avocado cream
Quinoa, pepper and zucchini cutlets with concoce tomatoes and avocado sauce
390Eggplant alla parmigiana
Eggplant slices baked with mozzarella and tomato sauce
480Roman style snails
Snails, 6 pieces, stewed with anchovies, shallots, thyme, garlic, chili and tomatoes
780Salad with sea bass, tomatoes, avocado and passion fruit
Seared seabass fillet with avocado slices, corn and romaine leaves, tomatoes, garlic ciabatta croutons and passion fruit sauce
720Scallops with porcini mushroom cream
Fried scallops with porcini mushroom cream and three types of puree: bell pepper, parsley and beetroot
760Salad with shrimp, avocado, spinach and arugula
Fried shrimp, arugula, spinach leaves, avocado, tomatoes and orange slices
820Salad with tuna, arugula, oranges and pine nuts
Seared tuna cubes with arugula, tomatoes, aeplesin wedges, capers, taggiasque olives and pine nuts
860Salad with octopus, new potatoes and artichoke
Fried octopus tentacles with pickled artichoke, cherry potatoes and pesto sauce
890Salad with chicken liver and caramelized pear
Tender chicken liver with lettuce, tomato slices and caramelized pear
580Foie gras with berries
Foie gras slices with meringue, watercress, strawberries, blackberries, blueberries and currants, and berry sauce
1200
SOUPS
Minestrone with young peas and pesto
Traditional Italian vegetable soup with green peas
350Creamy asparagus soup with poached egg and black truffle
Puree asparagus soup with chicken broth, poached egg and black truffle petals
720Tuscan soup with porcini mushrooms, spinach and black truffle
Mushroom soup with spinach, porcini mushrooms, egg and black truffle
780Spicy squid guazzetto
Spicy, thick tomato soup with squid, croutons and basil
580Gazpacho with crab
Cold soup of mashed tomatoes with cucumbers, bell peppers, celery, chili and garlic, with Kamchatka crab meat
860Soup di mare
Thick fish soup with shrimp, mussels, vongole, squid and tomatoes
970Traditional fish cachucco from the chef for two
Traditional Tuscan caciucco with wild fish fillets, tiger prawns, octopus, squid, mussels and vongole
2600
RISOTTO
Risotto with porcini mushrooms
Risotto with fried porcini mushrooms, shallots, parmesan, thyme and demi-glace sauce
560Seafood risotto
Risotto with shrimp, squid, mussels, vongole and tomatoes with Parmesan
880Emerald risotto with octopus stewed in port wine
Risotto with parsley cream, shallots, parmesan, thyme and octopus tentacle stewed in porto
1100Risotto with duck ragout in pomegranate sauce
Risotto with shallots, parmesan, taleggio, thyme and duck ragout in pomegranate sauce
720
PASTE
Ravioli with dorado in fish broth
Ravioli filled with dorado fillet with garlic, chili, mint and wine, served with bisque fish broth, fried, pickled red onion and boiled broccoli
580Tagliatelle with porcini mushrooms
Tagliatelle with porcini mushrooms, herbs and parmesan
620Spaghetti alla quitarra with squid and zucchini
Pasta with squid strips, zucchini and confit tomatoes
480Homemade strozzapreti pasta with scallops and asparagus
Homemade pasta with asparagus, scallops, garlic, thyme and chilli
680Spaghetti nero with seafood and bell pepper
Black spaghetti with shrimp, squid, scallops, broccoli and bell pepper sauce
790Spaghetti with squid, vongole and bottarga
Spaghetti with squid, vongole and dried mullet roe
860Linguine with crab, tomatoes and basil
Pasta with Kamchatka crab meat, garlic, chili, basil and tomatoes
1300Pappardelle with lamb
Homemade pasta with lamb and tomato ragout with garlic and pecorino, served with roasted lamb rib
780Tagliolini with quail and foie gras
Tagliolini with quail, foie gras slices, morels, cream, marsala and truffle
1320
HOT FISH DISHES
Salmon steak with pea and bell pepper cream
Grilled salmon steak with steamed vegetables, corn salad, green pea sauce
720Fritto misto with red mullet, sea bass, shrimp and squid
Red mullet, sea bass fillet, squid, shrimp, zucchini and carrots lightly breaded, fried in oil
780Mussels with black pepper in wine sauce
Mussels stewed in white wine with garlic, oregano and black pepper, served with garlic ciabatta croutons
780Smoked tuna with bisque sauce
Smoked tuna steak, pistachio breaded, bisque sauce and vegetables
780Grilled tiger prawns with spicy sauce
Grilled tiger prawns with spicy vegetable sauce
960Dorado or sea bass cooked according to your choice
980Dorado or sea bass baked in a sleeve
Dorado or sea bass baked with squid, shrimp, scallops, mussels and vongole
1280Mediterranean grilled platter
Seabass fillet, scallops, tiger prawns, cuttlefish, octopus tentacles, grilled squid, frisee, arugula and concasse tomatoes
1480Chilean seabass steak with bleu cheese sauce
Fried steak with blue cheese sauce, cherry tomatoes and mixed salad
1800Black cod with coconut milk cream and beetroot caviar
Seared black cod steak with spicy coconut milk sauce and beetroot caviar
1800Whole wild sea fish, cooked to your choice (100g)
Sicilian, Ligurian, Mediterranean, grilled, salted or steamed
380Kamchatka crab, cooked according to your choice (100 g)
Soup, pasta, salad or baked thermidor sauce
540Giant black tiger prawns, prepared according to your choice (100 g)
With spicy cuttlefish ink sauce, Catalan style (salad of Baku tomatoes with red onion and basil), or grilled
780Lobster prepared according to your choice (100 g)
Soup, pasta, risotto, Catalan style (salad of Baku tomatoes with red onion and basil), thermidor
1000
HOT MEAT DISHES
Duck breast with port sauce and potato chips
Seared duck breast with port and thyme, mashed potatoes, black sponge soil, potato chips, blueberries and thyme
840Stewed rabbit leg with vegetables
Stewed rabbit leg with wine and thyme, with stewed zucchini, carrots, potatoes and broccoli with garlic and chili
780BBQ pork ribs with cherry potatoes
Roasted pork ribs marinated with herbs and spices, homemade BBQ sauce and baked cherry potatoes
840Lamb in Tuscan style
Baked lamb shoulder on the bone with Taggiasque olives, baked potatoes and demi-glace sauce
980Beef tenderloin with green pepper sauce
Beef tenderloin steak with green pepper and mustard sauce, fried zucchini and bell pepper
980Filet mignon al Chianti with mashed potatoes and black truffle
Grilled steak mignon with Chianti wine sauce, mashed potatoes and black truffle
1200Rack of lamb with caramelized apple
Rack of lamb with apple caramelized with garlic and rosemary
1350Grilled prime ribeye steak (100g)
Marbled Black Angus beef, 200 days grain-fed, Russia Bryansk, steak more marbled, grilled with bell pepper, broccoli, cauliflower and oyster mushrooms
880
PIZZA
Focaccia
Crispy flatbread with rosemary or garlic butter
180Focaccia with Parmesan
Crispy parmesan flatbread
210Focaccia marinara
Crispy flatbread with tomato sauce, olives and chilli pepper
210Focaccia with marinated salmon and arugula
Marinated salmon, arugula, cherry tomatoes, red onion, sesame seeds
650Pizza Margherita
Tomato sauce, mozzarella and fresh basil
360Pizza with pear and roqueforti cheese
Roqueforti cheese, mozzarella and fresh pear
550Vegan pizza with tofu
Tomato sauce, zucchini, eggplant, grilled tomatoes and tofu
570Pizza frutti di mare
Tomato sauce, shrimp, squid, mussels, cherry tomatoes, basil and arugula
690Pizza Quattro carni
Tomato sauce, pepperoni, pancetta, salsicce, ham and mozzarella
580Pizza with salsicce and porcini mushrooms
Salsicce, porcini mushrooms, mozzarella, parmesan and tomato sauce optional
580Pizza Fra Diavolo
Tomato sauce, pepperoni, champignons, mozzarella
630Pizza with parma, arugula and parmesan
Tomato sauce, Parma ham, Parmesan, mozzarella and arugula
660Pizza calzone with ham and artichokes
Closed pizza with ham, artichokes and tomato sauce
450
DESSERT
Handmade chocolates (1 piece)
Raspberry, date, truffle, nut, praline, hazelnut, Mexico
60Panna cotta with strawberries (with xylitol)
Creamy dessert with strawberries, with xylitol instead of sugar
320Tiramisu
Traditional Italian dessert with mascarpone cream and savoiardi cookies, coffee and cocoa
350Cheesecake with passion fruit
Cold cheesecake with passion fruit jelly, blackberries, raspberries, blueberries and mint
380Hot chocolate tortino with vanilla ice cream
Chocolate dessert with liquid center and vanilla ice cream
380Apple strudel with ice cream
Strudel with apples, cinnamon, pine nuts with a scoop of ice cream
380Trio panna cotta (blueberry, arugula, sea buckthorn)
Creamy dessert with sauces: blueberry, arugula and sea buckthorn
390Porcino - vanilla and nut semifreddo on black sponge cake
Homemade mushroom ice cream dessert
390Crostatina with berries
Shortbread basket with Chantilly cream, meringue and raspberries, strawberries and blueberries
480Strawberry flambé with vanilla ice cream
Strawberries are flambéed with sambuca, with the addition of almonds
480Millefeuille with Chantilly cream and wild berries
Crispy cakes with butter cream and wild berries
560Gelato Artigianale ice cream (1 scoop)
Homemade ice cream and sorbets. Please check the ice cream flavors with your waiter
150
Dishes for a company
Mediterranean style wild fish (1.0 kg)
Whole fish baked with cherry tomatoes, capers, olives and onions. For 3-4 persons
3800Kamchatka crab "Tormidor" (1.0 kg)
Crab baked in cream sauce with asparagus. For 4-6 persons
5400Duck stuffed with apples (1.5/0.2/0.4/0.4 kg)
Duck baked with apples, mashed potatoes and apple sauce. For 4-6 persons
3200Beef Wellington with broccoli and cauliflower (1.5/0.8/0.8 kg)
Beef tenderloin baked in puff pastry, with boiled broccoli and cauliflower, demi-glace and berry sauce. For 7-8 persons
5600Honey leg of lamb with cherry sauce (1.5/1.0/0.4 kg)
Whole leg of lamb baked with honey, cherry sauce and baked cherry potatoes with rosemary. For 6-8 persons
4800Veal shoulder with mini potatoes and mustard sauce (2.0/0.8/0.3 kg)
Whole shoulder baked with rosemary, baked mini potatoes and mustard sauce. For 10 persons
5800Marbled beef ribeye steak with cherry potatoes (0.8/0.7 kg)
Rib eye baked in the oven with new potatoes. For 6-7 persons
5900Panettone cake 1.2 kg
Panettone pulp with raisins and candied fruits, with Chantilly cream and mascarpone cheese, with the addition of chocolate chips and sambuca
2800Yogurt cake 1.8 kg
Creamy yoghurt mousse with white chocolate, biscuit base and fruit
2800Tiramisu cake 1 kg
Savoyardi with mascarpone and yolk cream, cocoa and berries
2800Napoleon cake 1 kg
Chantilly layer cake with condensed milk and fresh berries
2800Honey cake 1 kg
Layered honey cake with custard
2800Sicilian cassata cake 1.6 kg
Mousse made of ricotta, candied fruits and chocolate, on a biscuit base, decorated with sugar mastic and candied fruits
3000Cheesecake with passion fruit 1.2 kg
Cream cheese and cream mousse on a shortbread base with passion fruit jelly
3000Emerald cake 1.2 kg
Sponge cake with chopped spinach, mascarpone cream and cream, raspberries
2800Chocolate cake with liqueur of your choice 1 kg
Dark chocolate mousse and creamy mousse with liqueur (Baileys, amaretto or mint) on a biscuit base, with berries
3000
Parma ham with mozzarella
Ham slices with mozzarella cheese
240Sandwich with chicken fillet and fried pancetta
Chicken fillet, tomato, lettuce and pancetta
280Chicken noodle soup
Homemade chicken broth with noodles
200Parma ham and veal tortelloni in broth
Dumplings stuffed with ham and veal in chicken broth
180Minestrone with peas
Vegetable soup with green peas
180Lasagne Bolognese
Baked puff pastry made from thin dough, minced beef, béchamel sauce and Parmesan cheese
280Ravioli with ricotta and spinach
Ravioli stuffed with ricotta cheese and spinach leaves in a creamy sauce with ham
180Salmon brochetto with champignons and bell peppers
Salmon skewers with mushrooms and peppers
280Chicken cutlet
Homemade chicken cutlet with a side dish of your choice: mashed potatoes, rice, vegetable salad or pasta
180Any type of pasta with shrimp, salmon, creamy or tomato sauce to choose from
Guest's choice of pasta
280Crispy fish fingers
Breaded cod sticks with a side dish of your choice: mashed potatoes, rice, vegetable salad or pasta
200Ravioli with cherries
Small dumplings with cherries
180Profiteroles with ice cream and chocolate sauce
Round profiteroles, with sauce and a scoop of ice cream of your choice
180Cheesecakes with jam
Cheesecakes made from cottage cheese and ricotta cheese, with berries and jam
180
Freshly squeezed juices / Fresh
Pomegranate (250 ml)
Pomegranate
650Pineapple (250 ml)
Pineapple
490Celery stalk (250 ml)
Stalk of celery
250Pear (250 ml)
Pears
390Orange (250 ml)
Orange
240Apple (250 ml)
Apple
240Grapefruit (250 ml)
Grapefruit
240Carrot (250 ml)
Carrot
240Tomato (250 ml)
Tomato
320
Juices
Orange (200 ml)
Orange
210Pineapple (200 ml)
Pineapple
210Tomato (200 ml)
Tomato
210Apple (200 ml)
Apple
210Cherry (200 ml)
Cherry
210
Mineral water
Aqua Panna (250 ml)
Acqua Panna
240S. Pellegrino (250 ml)
S. Pellegrino
240Aqua Panna (750 ml)
Acqua Panna
380S. Pellegrino (750 ml)
S. Pellegrino
380
Non-alcoholic drinks / Soft drinks
Non-alcoholic mojito (250 ml)
Mojito virgen
250Coca-Cola (250 ml)
Coca-cola
150Coca-Cola light (250 ml)
Coca-cola light
150Fanta (250 ml)
Fanta
150Sprite (250 ml)
Sprite
150Schweppes Tonic (250 ml)
Schweppes
150Mint lemonade (250 ml)
Minth lemonade
280
Frullati / Frullati
Strawberry (300 ml)
Strawberry
300Banana (300 ml)
Banana
300Strawberry with banana (300 ml)
Strawberry & banana
300Wild berry (300 ml)
wild berry
800
Coffee
Italian (300 ml)
Italianets
240Espresso (30 ml)
Espresso
120Ristretto (20 ml)
Ristretto
120Macchiato (50 ml)
Macchiato
140Double Espresso (60 ml)
Double Espresso
190Americano (90 ml)
Americano
120Cappuccino (90 ml)
Cappuccino
Elite coffees / Elite coffee
Black tea
Green tea
Fruit and herbal tea
Aperitifs
Beer
Cocktails
Vodka
Grappa
Whiskey
Scotch
Single Malt
Irish Whiskey
Tennessee Whiskey
Bourbon / Bourbone
Tequila
Rum / Rum
Gin
Cognac
Cognac / Cognac VSOP
Cognac / Cognac XO
Armagnac / Armagnac
Calvados / Calvados
Porto
Sherry
Liqueurs
Tinctures/Bitters
SPARKLING WINE/SPARKLING WINE
CHAMPAGNE/CHAMPAGNE
ITALY/ITALY
WHITE WINE
ITALY/ITALY
PIEMONT
TOSCANA/TUSCANA
APUGLIA
LOMBARDIA/LOMBARDIA
MARCHE
CALABRIA/CALABRIA
UMBRIA/UMBRIA
ABRUZZO/ABRUZZO
CAMPANIA
SICILIA/SICILY
SARDEGNA/SARDINIA
FRANCE
ALSACE/ALSACE
BOURGOGNE/BURGUNDY
CHABLIS/CHABLIS
VAL DU LOIRE/LOIRE VALLEY
GERMANY/GERMANY
MOSEL SAAR RUWER/MOSEL SAAR RUWER
AUSTRIA/AUSTRIA
WAHAU
SPAIN/SPAIN
RIASBAIXAS/RIAS BAISHAS
NEW ZEALAND/NEW ZEALAND
MARLBOROUGH
RED WINE/RED WINE
ITALY/ITALY
PIEMONT
LOMBARDIA/LOMBARDIA
TRENTINO ALTO-ADIGE/TRENTINO ALTO-ADIGE
VENETO/VENETO
FRIULI VENEZIA GIULIA/FRIULI VENICE GIULIA
TOSCANA/TUSCANA
ABRUZZO
MARCHE
PUGLIA/APULIA
SARDEGNA/SARDINIA
SICILIA/SICILY
CAMPANIA/CAMPAIGN
CALABRIA/CALABRIA
FRANCE
BOURGOGNE
SUD-OUEST/SOUTHWEST
Italian cuisine or national cuisine of Italy- This is one of those cuisines that makes up the culinary European family or, as it is otherwise called, Mediterranean cuisine. It is special in the variety of its dishes, which have a regional division (this means that the recipes of different regions of this country are somewhat different, although, of course, there are still common features).
If we turn to history, we will learn many interesting facts about Italian cuisine. For example, it is not inferior in its characteristics to exquisite French cuisine, because it is, in fact, its ancestor. It is a well-known fact that Emperor Francis I was partial to Italian cuisine and brought it to his country. It began to spread everywhere after the wedding of the son of this august person with Catherine de Medici, which took place in 1533.
As we said earlier, traditional Italian cuisine varies in its dishes from region to region, but there are still some common features:
Pizza is considered the most famous and popular Italian dish, although this is not entirely true. In fact, this dish, which is a flatbread made from unripe wheat or millet with tomatoes and cheese, was prepared in Naples. Thus, pizza belongs to Neapolitan cuisine. In this part of Italy the previously mentioned dish was a simple poor man's food. It gained popularity after 1945 thanks to American soldiers who liked the poor peasant’s dish.
It is worth noting the fact that classic Italian cuisine for gourmets from all over the world is becoming more popular every day. Therefore, it is not surprising that the names of traditional dishes in Italy are known and recognizable. You could even say that they are well known. Surely, you have heard more than once about pasta, spaghetti, risotto, ciabatta, calzone and many other dishes of this country. They are not just tasty, but also healthy! Some even believe that eating traditional Italian food will help you lose weight. We will not confirm the veracity of this fact, but such a theory has a right to exist!
In order to better understand the features of Italian cuisine, let's figure out what constitutes breakfast, lunch and dinner for an Italian. So, in the morning they traditionally drink a cup of coffee with sweet pastries, children eat almost the same thing, although instead of coffee they drink juice, drinks or milk. In general, breakfast for an Italian is an ordinary “snack”. Lunch is represented by more substantial food. It consists of an appetizer, for example, some kind of vegetable salad, a first course, a main (second) course, as well as a dessert, invariably served with a cup of coffee. Of course, not all Italians eat so heavily at lunch. It all depends on tastes; some dishes may be excluded, or the lunch menu, on the contrary, may consist of more dishes. Dinner usually consists of one dish. This is either soup or some kind of meat/fish dish.
In order to experience, without a doubt, delicious Italian cuisine, it is not at all necessary to go to Italy or go to a cafe/restaurant of the national cuisine of this country! All dishes can be prepared at home and this should not cause any difficulties. Italian cuisine is not so complicated, especially if you know the secrets and tricks in preparing traditional national dishes. You can recognize them from the photo recipes that are given on our website. All of them are supplied with the most detailed instructions. In addition, all recipes contain step-by-step photographs.
So go for it, we are sure that everything will definitely work out for you!!! We also hope that the question: what to cook or what to try in relation to the national cuisine of Italy will not remain unanswered, because we are trying to collect for you a real “culinary treasury” full of simple and tasty recipes!
If you find yourself in an Italian restaurant in Italy, where there is no menu in Russian or English, and you do not have an Italian translator with you, then the description of Italian dishes below may be useful to you. Italian cuisine is very rich, so I only list the most typical dishes that I have personally tried and are worth trying.
It is difficult to systematize Italian cuisine, because... Italians are individualists and dreamers; they specifically try to make things different from their neighbors. But I will try.
ITALIAN MENU
Coperto (obligatory tip)
The amount depends on the level of the establishment. On average 1.5 euros per person. Even if this word is not on the menu, it will definitely be on the bill. Translated from Italian as “covered”. This is not food, but an analogue of a tip, but only fixed. Includes bread and wonderful crispy sticks" grissini", which are already on the table and you can and should crunch on them while waiting for the ordered dishes. You must pay, but there are no additional tips, look.
Menu del giorno, Menu fusso, Menu turistico - Set lunch
Menu del giorno (literal translation: menu of the day) is a set lunch for ordinary Italians. Also called Menu fisso (literal translation: fixed menu). This usually includes two courses (for example, a first and a second, or an appetizer and a second), a bottle of water and coffee, sometimes 1/4 liter of wine is included. The price, depending on the configuration, varies from 10 to 15 euros.
Menu tourism (Russian translation: tourist menu)- this is the same set lunch as Menu del Giorno, but in tourist places where there are many tourists it is called Turistico, so that it is clearer to people who cannot translate from Italian. In this case Coperto not paid.
Al buffet - Buffet
[Ál Buffé] - translated as "Buffet".
For example: Colazione al buffet= Breakfast Buffet. If breakfast is at the hotel, the number of approaches is unlimited, you can apply it with a slide. Italians are already accustomed to Russians.
Or, another example, the menu of an Italian restaurant says " Antipasto al buffet". This means "Buffet Appetizer". That is, they give you a plate, or you take it yourself, and put it to your liking from the dishes laid out. The number of approaches is 1 (one, in Italian Uno)! It is impossible to apply it with a slide! (otherwise you may hear Italian curse words.)
