Making the Simplest of Foods so Delicious?

Italian cooking – the basics

Italy is renowned for its love for food, the large thin based pizzas, the assorted types of pasta and lasagnas, the huge watermelons and peaches, and of course the wine from a nice table red to a stunning bottle of Chianti. So what is its secret, why does the Italian way of eating hold such fascination to the rest of Europe and the world and how do they make what seems to be an average dish of pizza and pasta taste so good?

Italian Cooking - Herb, herbs and more herbs

Italian food doesn’t sound very exotic or exquisite, pizza and pasta doesn’t have the same ring to it as a French gourmet dish such as escargot or Salade de Morue au Basilic, but Italian food is still one of the most popular styles of food in the world today. There are thousands of Italian restaurants in the UK and all over the world, all of which offer us similar dishes, and all of which have the same Italian taste. So what is it, what makes Italian food so Italian and so irresistible?

Italians love herbs! In fact its hard not to think about Italian food without thinking about the strong herbs that is used within the cooking. It tends not to be spicy such as Indian food but just more kicks of flavour such as basil, oregano, rosemary, and garlic. Tomatoes are used a lot in Italian cooking and these herbs, especially basil, work wonders together with tomatoes and tomato based sauces and marinades.

Garlic – garlic is the great Italian love, I don’t think there is one Italian dish that does not have garlic in the recipe, if Italy were a herb it would be garlic. This great flavouring herb adds that Italian touch to any meal without it being overbearing or domineering to the dish as a whole.  

Italian cooking - some Italian dishes

Italian bread – Ciabatta, Panino, Focaccia, Muffuletta, Piadina, Buccellato
Antipasti – Bruschetta, Prosciutto e melone, Cocktail di gamberi,  Peperoni imbottiti
Pizzas -  Margherita, Siciliana, Romana
Pasta - Cannelloni, Conchiglie, Farfalle, Gnocchi, Lasagne, Ravioli, Spaghetti

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About The Author, Lesley Brown
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