This section of WebFoodCulture is about the most typical specialties from Italy and all over the world, divided by course. The following articles include their history, places, ingredients, preparation, calories, pairings and many interesting facts. Let’s find out the most traditional restaurants to enjoy their authentic taste.
IN THIS SECTION:
The most typical and traditional specialties presented according to food courses. The historic restaurants and producers to taste their authentic flavor.
‘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’. (Read more)
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). (Read more)
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. (Read more)
‘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. (Read more)
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.
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