Italian Fizz Food
ITALIAN FIZZ
Steps:
- Fill rocks glass with ice. Pour in vermouth and Fernet-Branca. Stir until chilled and top with seltzer and orange twist.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 0 grams
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- Risotto. Risotto is a typical northern Italian dish that can be cooked in an infinite number of ways. Creamy and rich in cheese, it is prepared with rice typical of northern areas, such as the Arborio, Carnaroli, and Vialone varieties, and cooked slowly in broth.
- Pizza. Inevitable if we speak about Italian food: pizza is a national symbol, a food that represents Italy in the world, and has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
- Pasta. Another symbol, a national icon, loved all over the world, is pasta. Born in Sicily, in a short time it expanded its production to other regions by the sea that at the time had ports and an ideal climate for the drying of the product.
- Gnocchi. And after pasta, we had to follow with gnocchi, another typical Italian dish. Gnocchi are small rounds of potato dough. Each region has its own variation, but the most typical ingredients are cheese, spinach, eggs, and a variety of sauces.
- Pesto alla Genovese. Pesto is a delight that comes from Genoa, Liguria. A traditional sauce, simple, but to be prepared strictly with a marble mortar, a wooden pestle, and 7 essential ingredients: Genoese basil DOP, extra virgin olive oil, preferably from the Ligurian Riviera, Parmesan cheese, Pecorino cheese, pine nuts, garlic, and salt.
- Lasagne. Another cornerstone of Italian cuisine is lasagne. This baked dish, typical of Bologna, is made up of layers of fresh pasta covered in béchamel sauce and the famous “ragù bolognese.”
- Gelato (Ice cream) In Italy, it is a traditional dessert that is enjoyed all year round. It is eaten on walks, as a snack, or as a dessert at the end of a meal.
- Prosciutto di Parma (Parma Ham) Italy is the kingdom of cured meats. Among the famous mortadella, salami, coppa, and culatello, the cured raw ham stands out, usually served as an appetizer.
- Ribollita. Originally from Tuscany, ribollita is a rural soup, a symbol of poor people’s cuisine, which dates back to the Middle Ages. The story goes that in those days, the peasant families were numerous and could not afford meat, so they prepared soups in large quantities with the ingredients available in the countryside.
- Bagna Cauda. A typical Piedmontese dish, bagna cauda (translated from the dialect: hot sauce) is a preparation based on extra virgin olive oil, anchovies, and garlic, all reduced to a sauce after long cooking.
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