01 ka 05
Okubalulekile ngokupheka kwe-Central Italy
Izifunda ezine zase-Central Italy. Danette St. Onge / Creative Commons I-Italy Ephakathi iqukethe izindawo ezine: iTuscany, Umbria, Le Marche, neLazio, ikhaya laseRoma, inhloko-dolobha.
Ukubamba kulezi zifunda kuyashisa futhi kude kunamanye amazwe aseNyakatho, futhi ngenxa yalokho izitsha zamatamatisi ezisezintweni zivame kakhulu kunokuba zisenyakatho. Ngesikhathi esifanayo, ubusika buyi-inland, okwenza kube lula ukutshala imifino emifino esebenza kahle kakhulu emva kwamaqhwa, isibonelo, ama-black lacinato (aka, Tuscan noma i-dinosaur). Nakuba kunezinyosi ezikhishwa ngogesi, ezindaweni eziningi zaseCentral Italy, isisindo esikhulu sokudla kwesidlo sase-classic siyoba isitsha sezinyosi ezivutshiwe noma ezigcobe, nezinkukhu, ingulube, nenkomo, ikakhulukazi eToscany, lapho izinkomo ezidumile zeChianina zidla khona amasimu. ELazio, ngakolunye uhlangothi, isitsha cishe sinomvu, okungenzeka futhi ibe khona e-Umbria naseMarche.
I-Central Italy nayo inezolimo ezikhethekile ezikhethekile zokulima, nezitshalo eziningi okunzima ukuthola kwenye indawo, kufaka phakathi i- farro , okusanhlamvu okusendulo okukhulunywa amaRoma, ne-safron, okubukhali obuhlukile obufaka izitsha eziningi kakhulu. Indawo, cishe ephelele noma enentabeni, ibuye ibe nama-chestnut amakhulu emithambekeni ephakeme; ama-chestnuts, esikhathini esedlule, enye yokudla okuyisisekelo kwama-chestnuts ampofu ngisho namanje ahlambulukile kuyisimangaliso esihle ebusika, njengoba kunesidlo esiphundu futhi esinomsoco owenziwe ngopuphu lwe-chestnut.[Ehlelwe nguDanette St. Onge]
02 ka 05
I-Tuscan Cuisine
Bistecca alla fiorentina: I-Florentine-Style Steak. John Rizzo / Getty Images Ekuboneni kokuqala, ukudla kwe-Tuscan kubonakala kulula: Akukhona okuningi endleleni yezinongo ngaphandle kwe-pepper emnyama, kunezinsalela ezimbalwa noma ama-seasonings ngaphandle kwamafutha omnqumo, futhi kuphela ubuncane bama-herbs. Ngisho isinkwa asikhiphi.
Eqinisweni, akuyona into elula, kepha kunalokho okuyisisekelo: AmaTuscans afuna ukudla okungcono kakhulu, imifino, inhlanzi, nezithelo, futhi uma benesisindo esihle, abafuni ukungeza noma yini engaphazamisa ukunambitheka kwalezi izithako zekhwalithi. Inyama yenkomo ye-Chianina ihle kakhulu, isibonelo, ngakho-ke ifakwe uketshezi oluncane nje uma ugwasa i- steorentina steak.
Ukudla kweTuscan okuthokozelayo kuqala nge-crostini yenkukhu-isibindi, okulandelwa yi-pasta noma isobho; Amamenyu athambekele ekuzinikeni isikhathi esiningi kakhulu ebusika, isibonelo, i-pasta e fagioli (isobho sebhontshisi nesasta ), i- ribollita , i-pasta ne-sauce yemidlalo noma inyama ye-sauce, noma i-lasagna ebusika, nokuhamba okulula ehlobo, njenge-panzanella noma i-pappa al pomodoro, noma i-pasta ene-sauce elula.
Inkambo eyinhloko (i- secondo ) ilandela iphethini elifanayo, ne-heartier roasts kanye nezinhlayiya ezinyangeni zasebusika, futhi ngokupheka okuphekwe noma ngisho okuthosiwe (inyama noma inhlanzi) ehlobo. AmaSaladi angumnyaka ojwayelekile, enamanzi ngamafutha omnqumo, uviniga, nosawoti - akukho pepper - nobhontshisi nabo bathandwa kakhulu. Kusha uma kutholakala, kodwa kumisiwe uma kungekho okukhethwa kukho.
Ama-dessert, ngezinye izinto ezimbalwa, alula kakhulu, evame ukujabulela ingilazi encane yeTuscan vinsanto noma i- nocino (i-walnut liqueur).03 ka 05
I Cuisine of the Marche
I-Ciambella marchigiana, ikhekhe le-ring nge-pinenut ukugcwalisa namaqanda, ikhekhe lendabuko le-Easter e-Le Marche. Nico Tondini / Getty Images Ukudla kwendabuko eLe Marche kwaba cishe kuphela imifino yabantu abaningi abahlala ezweni elingaphandle, kanti nakuba izinhlanzi zazidlala ingxenye emadolobheni angasogwini, ukuqoqwa kwakumanje ikakhulukazi yemifino: i-polenta eyenziwe evela emzimbeni, okhethwe ngamafutha, ushizi, anyanisi, i-ricotta, utamatisi, imifino, ubhontshisi, njll; isinkwa esenziwe ngxube ye-cornmeal kanye nofulawa, iwayini kuphela ngesikhathi sokuzikhandla okukhulu, nosawoti wengulube kuphela ngezikhathi ezithile.
Ukunqunywa kwe-veal, iwundlu noma inkukhu kubonakala kuphela ekudleni kwamaholide kanye nemikhosi yemishado, kanti izingxenye zikhulu kangangokuba zonke izivakashi zingathatha okuthile ekhaya. Nakuba kukhona ukuchuma okuningi manje, amasiko akhanya.
Kunezinhlobo eziningi ze-polenta, amakhambi asendle, ikakhulukazi i-fennel zasendle ezintabeni, amakhowe, kufaka phakathi ama-truffles, imisipha, eyayithandwa ikakhulukazi ezinsukwini ezingenalutho ezingenhla lapho inhlanzi kuphela etholakalayo kwakuyi-baccalà (omisiwe usawoti cod), nemifino. Ukudla kuvela kaningi kakhulu manje kunalokho ababekujwayele kepha kungabonakali.04 ka 05
I Cuisine of Lazio neRoma
I-Roman-Style Artichokes - I-Carciofi alla romana. maakenzi / Getty Izithombe Ukupheka kweLazio, empeleni, ukupheka kweRoma; UMuzi Ongunaphakade ulawula lesi sifundazwe manje futhi wenza kanjalo ngezinga eliphakeme nakakhulu esikhathini esidlule. Ngenxa yalokho, umuzi waba yiwona wonke amasiko kaCaulin ahlala kuyo, kuhlanganise nawabantu abangamaJuda abangamaRoma.
Uma umuntu angakhetha igama elilodwa ukuchaza ukupheka kweLazio, cishe kuyoba lula (ngokungafani nokucacisa). Lesi sifundazwe sinamapulazi amahle kunazo zonke e-Italy, futhi umkhiqizo uhle kakhulu, ikakhulukazi, ama- artichokes , ama-olives, i-chicory, kanye ne-saladi imifino, futhi abapheki baye baqaphela ngokuhlakanipha ukuthi abancani abakwenzile kulezi zithako ekhishini kungcono.I-pasta sauces ibuye ibe lula, i- aglio e-olio (i-garlic namafutha omnqumo), isibonelo, noma i- all'amatriciana , i-sauce esiphundu i-tomato ne-pancetta noma i-guanciale, noma i- alla carbonara , ne-pancetta namaqanda.
Lokhu kulula kufaka phakathi izitsha zenyama, okungukuthi, ngaphandle kweminye imbalwa - i-coda alla vaccinara ifika engqondweni - ikakhulukazi i-veal kanye newundlu esekelwe: Ama-cutlets okuphekwe ngokushesha, noma nge-sauce yewayini noma i-prosciutto ( saltimbocca ), futhi egosiwe noma i- abbacchio eboshwe , okungukuthi, iwundlu elisondayo.
Iwayini lokujabulela nakho konke lokhu? Nakuba abakhiqizi bakaLazio sebebe benza ama-reds futhi, isiko lisho ukuthi i-quaff i-white quest i-whiteness evela ku-Alban Hills, futhi ibhanqa elihle.05 ka 05
I-Cuisine ye-Umbria
Amapulazi amancane e-porcini. I-Umbria, isifundazwe esisodwa esisodwa e-Italy, esaziwa ngokuthi i- Il cuore verde D'Italia, "i-Green Heart yase-Italy," ngenxa yezigodi zayo ezinamathele, amagquma aluhlaza, nokuntuleka okuhlobene nokukhiqiza. Ukupheka kungenye yezindawo zokudlela eziningi zase-Italy, ngomqondo wokuthi ama-Umbri aye ahlala eqinisweni emzimbeni, ezwa isidingo esincane sezithako noma izinqubo ezivela kwamanye amazwe.
Lesi sifundazwe siyaziwa ngemikhiqizo yaso yengulube, ikakhulukazi i-salami ne-prosciutto, okungukuthi i- alato, ngamanye amazwi, kunomunyu owedlula ukwedlula i-prosciutto ye-Parma. Ezinye izilwane zihlanganisa inyama yenkomo, nezinkukhu ezihlukahlukene, kuhlanganise nezinkukhu kanye nezinkukhu zezinkukhu. IWundlu ayitholakali kangako, kanti amawundlu aseColfiorito ayaziwa.
Ngokusebenzisa izindlela zokupheka, i-Umbria iyaziwa ngokugcoba, okwenziwa ngokumane, ngamakhambi ambalwa noma izinongo ukuze kuguqulwe ama-flavour of the meats. Ngaphezu kokudla, ukudla kwe-Umbrian kucebile imifino - izitshalo zemifino yomndeni zikhiqiza umkhiqizo omkhulu kunabalimi bezentengiselwano, abathengisa kakhulu imikhiqizo yabo ezindaweni ezizungezile. Kanti, ukupheka nokupheka kuyisilula; I-Umbria inamafutha omnqumo omuhle kakhulu nabantu abaningi nje kanye nosawoti omncane.
Amahlathi nawo adlala indima ebalulekile ekudleni; I-Umbria iyaziwa ngezinhlobonhlobo kanye nekhwalithi yamakhowe ayo, afaka phakathi kokubili i-porcini kanye ne-truffles, futhi isitshalo se-chestnut sinembile kakhulu.
Amawayini? Bheka u-Orvieto, umhlophe, no-Torgiano no-Sagrantino, kokubili ama-reds.