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Italian cuisine

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by

Neringa Chmelevskyte

on 12 March 2014

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Transcript of Italian cuisine

Europe on a plate
Italian cuisine

Project was made by: Augustinas Jokubauskas
Neringa Chmelevskyte
Gabriele Smirnovaite 1a

2013
History of Italian food
Sardinia
and their cuisine
Most popular dishes
La Cassòla - SARDINIAN FISH SOUP OR STEW
Cavolata - PORK AND CAULIFLOWER SOUP
Malloreddus - SARDINIAN GNOCCHI
Pillas - SEMOLINA GNOCCHI
Culingiones - Sardinian Ravioli with Spinach and Cheese
Seppie Ripiene - STUFFED SQUID
Uova alla Sarda - SARDINIAN HARD-BOILED EGGS
Sicily
Spaghetti tutto mare
Rigatoni con cavolfiore
ALMOND COOKIES FROM SICILY
RICOTTA CREAM
Crema di ricotta
Calabria
PASTA WITH ANCHOVY AND BREADCRUMBS
Pasta Ammuddicata
VERMICELLI WITH HOT PEPPER AND ANCHOVY
Vermicelli piccanti alla Calabrese
TOMATO SOUP WITH PASTA
CAMPANIA


CAULIFLOWER, OLIVE AND CAPER SALAD
Insalata di rinforzo


SPAGHETTI WITH CLAMS AND TOMATO SAUCE
Spaghetti alle vongole con pomodoro
PASTA CAPRESE, WITH RAW TOMATOES, BASIL AND MOZZARELLA
Pasta caprese
BUCATINI WITH TOMATO AND RICOTTA CHEESE
Bucatini or perciatelli all Napoletana
MOLISE
BAKED FETTUCINE WITH TOMATO, HERBS AND MOZZARELLA
Fettucine con salsa d'aromi
WALNUT, GARLIC, PARSLEY AND HOT PEPPER WITH PASTA
Spaghetti con le noci
CHICKPEA AND PASTA SOUP
Pasta coi Ceci
UMBRIA
PORCINI MUSHROOMS WITH TOMATO SAUCE
Fettuccine con funghi porcini
FETTUCCINE WITH BLACK TRUFFLE SAUCE
Fettuccine con tartuffo nero
BRUSCHETTA WITH TOMATO AND BASIL
Bruschetta con pomodoro e basilico
VEGETABLE SOUP, MILAN STYLE
Minestrone Milanese
VEGETABLE SOUP WITH RICE
Minestrone di riso
RICE MILAN STYLE
Lombardy - Risotto alla Milanese
Panna Cotta
La Panna Cotta
For the Panna Cotta:

360 ml cream
90 ml milk, any kind
85 g sugar
3 x 2 g sheets of leaf gelatine or 1 tbsp. powdered gelatine
Put the sheets of leaf gelatine to soak in cold water, in a small bowl, until they become very soft and jelly like in consistency. Do not do this too early as the gelatin leaves can get too soft in which case they'll give their "gelling power" to the soaking water and your Panna Cotta will never set. For powdered gelatine, sprinkle on top of 45 ml / 3 tbsp. cold water until it becomes spongy and foamy.
Gently heat the milk, sugar and cream together, to dissolve sugar. Be very careful not to let the mixture come to the boil. Though the Italian name translates as "cooked cream", the cream is barely "cooked" and it absolutely must not boil.
Squeeze out the leaf gelatine and add it (or the spongy powdered gelatine) to the milk/cream mixture off the heat. Stir at once to dissolve the gelatine completely. Allow the cream/milk mixture to cool until it starts to set a little, by which time it should be just tepid.
Using cold water, rinse out some small smooth moulds, ideally metal ones, and shake excess out. Fill them carefully with the mixture - you can fill to the top - and refrigerate for at least 4 hours or until firmly set.
Information sources
http://www.e-rcps.com/pasta/inf/regions.shtml
http://www.ifood.tv/network/panna_cotta
http://blog.cookitaly.com/2011/05/panna-cotta.html
Thank you for your attention
Lombardy
Capretto Ripieno al Forno - roast kid stuffed with herbs
Conclusion
All in all, Italy is a great country where every region has its own different cuisine. Even though the most known dishes are pizza and pasta, there is a huge variety of foods which are delicious and worth giving a try.
Campari
Martini
Cinzano
Negroni
Sparkling wine
Drinks
GINGER
CORIANDER
SAFFRON
VANILLA
Bay Leaves
Spices
Full transcript