This section of WebFoodCulture is about the most typical and traditional specialties from Italy and all over the world, divided by course. The following articles include fascinating stories, useful information and interesting facts. They also provide indications on the historic restaurants and producers of these delicacies, giving the opportunity to taste their authentic flavor.
IN THIS SECTION:
The most typical and traditional specialties divided by food courses. The historic restaurants and producers to taste their authentic flavor.
Food courses according to the Italian tradition.
‘Appetizers’ include all those specialties that are usually served at the beginning of a meal. These specialties are generally quite light, since they are meant just to whet the appetite. Many of them can also be considered as ‘street food’. (continue)
The ‘first course’ starts the meal. This course belongs mainly to the Italian tradition and includes foods based on cereals (like pasta and risotto) and recipes made with vegetables and / or legumes (like soups and purees). (continue)
The ‘main course’ is, as its name implies, the true heart of the meal. This course includes specialties of different complexity, mainly based on meat, fish or eggs. Specialties like, for example, roasts, stews, omelets. etc.
‘Side dishes’ are meant to accompany the second course. This course includes both cooked and raw dishes. Specialties usually quite light, often served in small portions. They are prepared in many different ways, using vegetables, legumes, mushrooms, potatoes, etc. (continue)
The ‘dessert’ is the last course, including many different specialties, related to each other for the high sugar content. Specialties like cakes, pastries and ice-creams, biscuits, chocolates, etc. (continue)
ONLY THE MOST TYPICAL AND TRADITIONAL FOOD & WINE
The ‘buffet’ by Pierre Buffet.
The ‘buffet’, the system in which diners get the food by themselves from a table specifically laid, derives its name from a historical figure: Pierre Buffet. He was the cook working for Francis I, king of France who invented a particular type of trunk, a sort of ‘mobile cupboard’: at any time this could be opened, making immediately and easily available to the sovereign everything he needed (food, drinks, dishes and cutlery) to feed himself.
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