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Italian food. The aroma of Italian cuisine cannot be confused with any other. It is filled with the spirit of the gifts of the warm sea, the fragrance of herbs and the astringency of fruits ripened in the sun-drenched expanses. When creating dishes, the culinary wizards of the Apennine Peninsula rely on the centuries-old experience of their predecessors.
Cooking in Italy was elevated to the rank of art during the Renaissance. Bartolomeo Sacchi (Platinus), the librarian of the Vatican, compiled an elaborate cookbook called On True Pleasures and Well-being (De Honesta Valuptate ac Valetudine); The book went through six editions over three decades. 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. Prior to this, French cuisine did not exist. Even the gastronomic encyclopedia (Larousse Gastronomique) calls Italy the birthplace of national cuisine.
Italy is famous for its cheeses: mozzarella, bel paese, burielle, gorgonzola and, of course, parmesan. Fragrant, grated or cut into small pieces, it is an integral part of the Italian dish, connecting all the ingredients and giving it a special taste. Italians also love tomato sauce - salsa di pomodoro. According to some recipes, it is boiled for a very long time over low heat, so that the salsa barely boils. Spicy herbs are added to the sauce - basil or marjoram. Olive oil is one of the most important ingredients in Italian cuisine, and although it may seem expensive, it is best to use the highest quality oil. In most dishes, this oil is added quite a bit to give the food a special taste. The purest olive oil, which is obtained by cold pressing olives, is excellent for salads and pasta, and ordinary is suitable for cooking any food.
The French were the first victims of Italian cuisine, so convinced of their influence on the cuisine of Northern Italy, which borders France, that traditional Italian pastas managed to almost imperceptibly take a place on the menu of a huge number of French restaurants. The United States has added the fastest Italian dish to the universal fast food piggy bank - 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. Although we ourselves are not much better: just remember how long Russian gourmets got used to the sight of real Italian pizza made from thin dough, almost translucent at the bottom. Today, probably everyone already knows this. Those who only intend to “make acquaintances” need to remember: a real good pizza is cooked only in a wood-burning oven (and not in an oven), it is supposed to be eaten right away, piping hot, which, as you understand, is impossible when delivered to your home , serve whole pizza, i.e. with a diameter of at least 50 cm, and, perhaps, it cannot be mastered alone. The most expensive pizza is seafood, and the cheapest is Neapolitan pizza with fresh mozzarella cheese and tomato sauce. For some reason, we call the latter “Margherita”, although the correct name is “Neapolitan”, since the first pizza was born in Naples - then it was still an ordinary thick cake of dough with a thick layer of tomato sauce. Today, among the ingredients of pizza, in addition to the obligatory cheese and tomatoes, you can find anchovies, raw smoked ham, boiled ham, mushrooms, sausages, all kinds of sausages, artichokes, mussels, farts, garlic, vegetables, etc. However, you should not go to try pizza in a restaurant, there are special pizzerias for this. In restaurants, Italian cuisine is represented by dishes of a higher class. In the appetizers section, be sure to choose carpaccio - you will not find anything like it in Russian cuisine. Carpaccio is a raw marinated meat that just melts in your mouth.