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1、Lacucinaitaliana,withitsappetizingmedleysofFreshproduceisessentialtoItaliancooks,witharomas,flavors,colorsandtexturescontinuestogaintheirlegendaryknackformakingthingslookeasy.magnitudeasthewesternworld'sfavoritecuisine.Butmenusalsorelyonspecialtyfoods-cheeses,Italianfoodisdoublyappealing
2、foritshealthfulpasta,curedmeatsandfish,bakedgoods,oliveoil,nature,fortheoliveoil,grains,vegetables,herbs,vinegar,condimentsandsauces-craftedbyartisaninfish,cheese,fruitandwineoftheancientItalyfollowingage-oldtechniques.TheirexcellenceMediterraneandietthatisincreasinglyesteemedascan'tbedu
3、plicated,yetcopiesabound.Thegapintheidealmodernwaytoeat.qualitybetweenItaly'sauthenticartisanfoodsandBynowthepleasuresofpasta,pizza,risotto,thewidespreadfabricationscontinuestogrow.balsamicvinegar,ParmigianoReggiano,Mozzarella,ItalianstracetheirculinaryheritagetoRomans,gelatoandespressoa
4、resofamiliartoforeignersthatGreeks,EtruscansandotherearlyMediterraneantheymightnotrealizethatItalydoesn'thaveapeopleswhoelaboratedthemethodsofraising,stereotypednationalcuisine.Instead,cooksovertherefiningandpreservingfoods.Butdiningcustomsmonumentalrepertoryofrecipesanddishesthatacquire
5、dlocalaccentsinalanddividedbymountainsvaryfromregiontoregionandtowntotown.It'sthisandseasintonaturalenclaveswhereindependentlocalindividualitythatmakeslacucinaitalianasospiritsdevelopedduringtherepeatedshiftsofrulingoriginal,sodiversified,sodelightful.powersthatfragmentedItalyfromRomanti
6、mestotheRisorgimento.Still,despitethedifferentattitudesabouteatingexpressedfromtheMediterraneanislestotheAlps,Italianfoodshavepointsincommon.ConsiderpizzawhichmigratedfromNaplestobecomewhatmustrankasItaly's-andtheworld's-favoritefastfood.EveryItaliantownhasagelateriamakingicecreamsherbet
7、andshavedicegranita.Andeverypiazzahasabarortwowheretinycupsofdenselyaromaticespressoarebrewedrigorouslytocommand.Pastaisanationalinstitution,anditcomesinsomanyshapesandsizesandcarriessomanynamesthatthereisnowayofdocumentingallthedifferenttypes.Still,pastafallsintotwobasic