his section of WebFoodCulture is about the most typical international food specialties, presented according to the course they belong to: the nature and the order of these courses are inspired to the Italian tradition. The following articles include not just recipes, but also fascinating stories and interesting facts. More importantly, they provide precious indications on the most traditional restaurants and producers, giving the opportunity to taste the original flavor of these delicacies.
IN THIS SECTION:
The most typical and traditional international specialties presented according to the course they belong to.
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.
he ‘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.
The images bearing the logo ‘webfoodculture’ are copyrighted.
The following images are public domain:
The header image is in public domain:
(*) The copyright of this image has expired.
(**) Image released in public domain by its author.