Ngokuningiliziwe kweCuisine yase-Southern Italian, By Region

01 ngo-07

Okubalulekile kwe-Italy Yase-Italy

I-Italy yase-Italy iyizwe elihlukile; Ngakolunye uhlangothi, yiyona ingxenye empofu kunazo zonke e-Italy, futhi esikhathini esedlule iningi labantu laqhubeka lidla ukudla okutshalwe ngokudla kwemifino, ukudla imifino nesinkwa noma i-pasta. Ngakolunye uhlangothi, ubuhle bale ndawo babucebile ngokweqile, bejabulela ukudla okucebile nokucwengiwe kakhulu.

Ngokuphathelene ne-Italy neNyakatho ye-Italy, kukhona ukusetshenziswa okukhulu kwe-pasta omisiwe (okungafani ne-pasta entsha yamaqanda), nakuba abantu bejabulela nesobho esisekelwe emifino njenge- primi . Ngokuqondene nenyama, nakuba kunezinkomo, ngokomlando iNingizimu iyayaziwa ngokulusa, futhi iwundlu nembuzi badlala indima ebaluleke kakhulu ekudleni kunokuba iningi laseNyakatho Italy. Izinhlanzi zidla indima ebalulekile ekudleni, ikakhulukazi ezindaweni ezisogwini.

Inkathi ekhulayo yinde kakhulu futhi ishisa eNingizimu; phakathi kwezitshalo ezivelele kakhulu zasehlobo ziyi-utamatisi (eziningi zazo eziya emasukini abomvu) nesitshalo seqanda, kanti ezinyangeni zasebusika umhluzi we-broccoli ne-cauliflower uya phambili.

Izinkukhu zaseNingizimu nazo kufanele zibalwe; bavame ukuqina, isibonelo, i-caciocavallo ne-provolone, nakuba kunezinto ezimbalwa, isibonelo, i-mozzarella entsha yaseCampania ne-Puglia's burrata.

Okokugcina, amaDesserts aseMelika aseTurkey avame ukuba ngaphezulu kakhulu kunalawo awenziwe ngasenyakatho.

[Ehlelwe nguDanette St. Onge]

02 ngo-07

I-Cuisine ye-Campania Region

I-Campania inomunye wemithi yokudlela e-Italy enhle kakhulu futhi ehlanziwe. Ibuye futhi emhlabeni wonke owaziwayo, ngenxa yenani elikhulu lamaNeapolitans abafuduka ekhulwini leminyaka elidlule.

I-pizza , ngokusobala ukuthi enye yezinto ezidume kakhulu futhi ezithandwa kakhulu emhlabeni, ivela edolobheni laseCampania laseNaples, njengoba kunezinhlobo eziningi ze-pasta yengqolowa ye-durum kuhlanganise ne-spaghetti, namasiki abomvu, ama-tomato (i- marinara , i- puttanesca , ne- njalonjalo) lapho bavame ukukhonzwa ngakho.

I-Campania isinikeze i-lasagna ne-ricotta, isitshalo seqanda se-parmesan , isobho sase-Italy somshado , isisindo se-carne alla pizzaiola, i-struffoli kaKhisimusi kanye ne- Easter pastiera tart, futhi iye yaba nomthelela omkhulu ekuthandeni kwe-Christmas Eve Seven Fishes dinner.

Ngokuqondene nomkhiqizo, lesi sifundazwe sibusiswe ngokukhethekile, nomhlabathi ocebile we-Mount Vesuvius oveza utamatisi we-San Marzano obanika ama-sauces obomvu ubucebile bawo, futhi kuningi kakhulu, kusuka ku-cauliflower ngokusebenzisa umhluzi we-broccoli nemifino ukuze isitshalo seqanda, i-pepper , kanye ne-zucchini, konke okunambitheka okungapheli ngenxa yomhlabathi onentshonalanga.

Ngokuqondene nezinyama, nakuba kukhona inyama yenkomo, i-Campanian lamb kanye nengulube ingcono, futhi ngaphakathi ungathola futhi ibhotela yamanzi - izilwane ziphakanyiswa ngokuyinhloko ubisi lwabo, obanika ubisi lwe-buffalo mozzarella ubucebe obukhulu ne-flavour egcwele ubisi lwe-cow mozzarella buvele buthaka.

Izinhlanzi ezisogwini zihle kakhulu, njengama-walnuts kanye nama-lemons avela eS Sorrento, futhi uma ufuna ukuphumula ngemuva kokudla ukudla, yini engcono kunokugqoka i-limoncello epholile kahle ?

03 ka-07

The Cuisine of the Abruzzo

Isifunda sase-Abruzzo sinomlando wokuba yinto ethile yasendle; emazweni ikakhulukazi izintaba nezigodi ezinamandla, futhi kuze kube yilapho kungekude kakhulu, umsebenzi omkhulu wezomnotho wawukulusa, okwakubaluleke nakakhulu esikhathini esidlule.

Ngemva kokuhlanganiswa kwe-Italy kuma-1860, uhulumeni omusha wadlulisa imithetho evimbela ukufuduka kwemfuyo, futhi ngenxa yalokho isifunda sase-Abruzzo sazihlukanisa kakhulu, ukuzihlukanisa okuphela kuphela nokwanda kwezokuvakasha emva kweWWII: isifunda sinikeza ukukhuphuka kwentaba futhi ukugijima phakathi kwezwe, nokubhukuda nokuhamba ngesikebhe ogwini lwase-Adriatic.

Abantu baphinde bajabulele ukudla kwegundane kanye ne-mutton, i-pecorino kanye nobisi lwezimbuzi, amafutha omnqumo, iwayini, i-safari (eye yakhula njalo ukuze isetshenziswe emithini nasedayi kodwa manje isetshenziselwa emakhishini futhi), pepper eshisayo , futhi nokuningi.

Njengamakhemikhali amaningi asezingeni eliphansi, kulula, kepha lihle kakhulu, ikakhulukazi ekuhumusheni okwedlulele kakhulu okuvumela ukusetshenziswa kwamanye amafutha noma amafutha (emuva ezinsukwini ezikhungetheyo bekungeke kube nokuncane, ngisho noshizi kulabo ababengaphili kahle ). Ngemuva kwegundane kanye ne-mutton, ingulube yayiyi inyama yokuzikhethela ngaphakathi, nabantu abaningi bephakamisa izilwane endaweni engasendle, bebavumela ukuba badonsa lokho abangakuthola emahlathini bese bewashaya ekwindla. Ngasogwini, inhlanzi nayo idlala indima enkulu ekudleni.

04 ka 07

Calabrian Cuisine

Ukupheka kwe-Calabrian kushaya ibhalansi enhle phakathi kwezidlo ezisekelwe inyama, ephethe ingulube, iwundlu, imifino (ikakhulukazi isitshalo seqanda), kanye nenhlanzi, konke okuvezwe ngamagilebhisi aphakeme kakhulu entaba.

Ngokuqondene nezakhamuzi kwezinye izindawo zase-Italy, amaCalabra ayeke agcizelele kakhulu ekulondolozeni ukudla kwawo, ngenxa yokuthi ukushisa nokumeleza kwezintaba ezingaphakathi kwenza ukulimala kungenakwenzeka - abantu bahlela phambili, bapakishe imifino kanye nezinyama emafutheni, ulungiselela ukusikeka okubandayo, futhi, ogwini, uphulukisa izinhlanzi, ikakhulukazi i-swordfish.

Ukudla kwe-Calabrian kuyaziwa njengenye yezinto ezibonakalayo e-Italy; Esinye seziphiwo zendawo eziyaziwayo kakhulu 'yi- nduja , i-salame esithambile, esiphundu esingahle isakaze ngesinkwa noma isetshenziswe kuma-pasta. "I- bomba calabrese " yinye isipesheli esikhethekile esendaweni, isiphuzo esiphundu se-chile esasetshenziswa njenge-condiment kanye nesithako.

Esinye sezidlo ezifaka isazi sefilosofi saseCalabrian "yi- caviale dei poveri," noma "i-caviar yomuntu ompofu," eyenziwe ngokupakisha i-herring roe emafutheni nokugcoba nge-pepper eshisayo. Isiko elicebile, esingenakuqhathaniswa nesizwe esihlanganisa izithako ezilula ukwenza ukudla okunomsoco, okumnandi.

05 ka-07

I-Cuisine ye-Puglia (i-Apulia)

Uma uvakashela i-Puglia bese ushayela enyakatho ukusuka eBari ukuya e-Peninsula yaseGargano, uzodlula izihlahla zomnqumo ezingapheli. Akumangalisi ukuthi amafutha omnqumo kufanele adlale indima ebalulekile ekuphekeni kwesifunda, njengoba kwenza okusanhlamvu nezinhlamvu ezikhulile echwebeni elithambile, elisebhange elingena eningizimu lisuka eBari, lifinyelela eTaranto. Eminye yokusanhlamvu iba i-pasta - i-Puglia iyaziwa ngokukhethekile nge-orecchiette, i-pasta obumbako obangela ukukhumbuza indlebe yomuntu - kanti enye iba yisinkwa; isinkwa saseDolobheni lase-Altamura siyaziwa, futhi kulo lonke isifunda uzothola i- friselle , ama-disks wesinkwa esomile afakwa emanzini futhi agwetshwe ngamafutha omnqumo, ama-capers, kanye no-utamatisi omusha.

Yini enye ekhona ukuze ujabulele? Ama-cheeses amahle newundlu elimnandi kakhulu nelizinyane - I-Puglia yayisinye sezizinda ezinkulu zokwalusa zase-Italy - nenhlanzi enhle kakhulu: lesi sifunda sinamaphesenti angama-miles ogwini, amanzi aphikisiwe, futhi ukudoba kokubili kunezinto eziningi futhi ezihlukahlukene. Phakathi kwemifino ethandwayo yi-fava ubhontshisi, i-lampasioni (uhlobo lwe-bulb), nesitshalo seqanda. Futhi ukuqedela, iPuglia idla amaqebelengwane amnandi ama-alimondi futhi inezithelo ezinhle kakhulu; ikakhulukazi amakhiwane.

Ngokuqondene newayini, nakuba iPuglia yayaziwa esikhathini esidlule ngokuhlinzeka ngokunamandla kwewayini iwayini kulezi zinsuku kwezinye izindawo, abakhiqizi besifunda sebeqale ukuheha kakhulu iwayini abazibhodlela. Ngokukhethekile, bheka Primitivo, Salice Salentino, Negramaro noNero di Troia.

06 ka-07

The Cuisine of the Basilicata Region

Omunye angalindela ukudla okwejwayelekile kwe-Basilicata ukuthi kufake inani elihle lemifino yokudoba, okunikezwe ulwandle olude oluseduze kwesigodi se-Peninsular boot. Akunjalo; izakhamuzi zaseBasilicata zibizwa ngokuthi uLucani, ovela eLucanus, noma ehlathini: Ngenxa yogwini lwayo olumangalisayo iBasilicata lalivame ukuvakashelwa abahlaseli nabaqolonti, futhi ngenxa yalokho, umphakathi wendawo wawuhambela emazweni ashahlazekile.

Njengomthetho jikelele, ukudla okunempilo kulula, kunomsoco omusha kanye nemifino yonyaka, kanye nama-sausage kanye nokunye okunjalo, ikakhulukazi, i-Luganega, isisindo eside esinebushelelezi esasiyazi kahle futhi siyakuthandwa kakhulu amaRoma aseMandulo futhi uyaqhubeka ejabule namuhla.

Amafutha omnqumo amafutha akhethekile , kuyilapho isipuni esiphezulu siphendu eshisayo, endaweni eyaziwa ngokuthi i- diavulicchiu ( idayini encane), i- frangisello (i-saddle breaker), noma i- cerasella . Izitsha ezenziwe nge-pepper eshisayo zivame ukubizwa ngokuthi abalimi noma abelusi ngoba ukudla okuphambili kwakubaluleke kakhulu ekudleni kwasezindaweni zasemakhaya.

Ngokuqondene newayini, i-Aglianico del Vulture, obomvu obunamandla obungabonisa futhi i-finesse enkulu, idonsa ukunakwa okukhulu, okufanelekile kusuka kumshini wewayini. Zama ibhodlela nge-steak enamandla, enhle.

07 ka-07

I-Cuisine yeSifunda saseMolise

I-Molise, isifunda sesibili esincane kunazo zonke e-Italy, cishe intaba yonke, ngaphandle kwesigamu esincane sogwini. Lesi simo sibonakala ekudleni, okuyizwe elingaphakathi, okususelwa emasimini okulima, futhi ngokuyinhloko kusekelwe ezitshalweni zonyaka, kanti ingulube iyinyama yokuzikhethela. Ama-sausage ahlanzekile esifundeni, agcwele ama-herbs kanye nama-aromas wendawo, afunwa ngabachwepheshe , njengoba kunjalo yi- soppressata kanye ne-ventricina, ukusika okubandayo okwenziwa izingxenyeni ezinhle kakhulu zezingulube.

Ngasogwini, njengoba umuntu angalindela, izinhlanzi zasolwandle zihamba phambili, ngokubambisana nezinsipho kanye ne- risotti .