Who is the originator of western food? Many people will get the wrong answer-French food? Don't! The mother of western food is Italian food! Italy is located in the Apennine Peninsula in southern Europe, with a population of more than 76 million, most of whom believe in Catholicism. Since its founding in 753 BC, the Roman Empire has developed advanced ancient Roman civilization on the basis of absorbing the essence of ancient Greek civilization, thus becoming the political, economic and cultural center of Europe at that time. In this context, the princes and nobles headed by Florence began to compete with each other in cooking-whoever developed new cooking skills and had the most cooking experts was a powerful representative; Therefore, at that time, ordinary people thought that as long as they could become masters of cooking, they would have the opportunity to join the aristocratic circle, and even the whole country was filled with the fun of research and development of cooking skills, which pushed the development of catering industry to the peak, thus establishing the sacred status of "mother of western food" and influencing most parts of Europe, and was known as "the ancestor of mainland cooking". In A.D. 1533, Italian princess Catherine di Medici married French Crown Prince Henry II with 30 chefs and brought her ingredients and cooking skills to France. The French combined the advantages of the two, created the most famous representative of western food-French cuisine, and also established the status of Italian cuisine as the "ancestor of mainland cooking". The fork used in western food today was also invented by Italians. Compared with French cuisine, Italian cuisine is also very artistic and well-made, but it is not as rigorous and formal as the former, but more original and more casual. Sicilian fish fillet rolls learn about Italian food 1. The homely complex of Italian cuisine Italians are "casual" in their diet, just as Chen Weizhong, the executive chef of the Western Chef of Garden Hotel, said-French food is more to the chef's taste, the sauce should be very beautiful, and Italian food is more casual and homely. "Italians want to eat the original flavor when they eat any ingredients. They often use the simplest method, such as steak, and the best is charcoal roasting. " Among the Italian dishes promoted by Mingshige Restaurant in Garden Hotel, there is a dish called "Fried Cowboy Sliced with Baoxianni Mushroom and Martha's Wine Juice". The cowboy meat selected by the chef can't tell you how rare it is-distribute the heat to the best taste in the chef's mind and put it in the oven to "fry casually". This is the way Italians eat beef, just like having a barbecue party at home. Italian food is described as "the taste of mom". Many Italian mothers make hand-rolled spaghetti on Sundays. The most commonly used ingredients are vegetables grown in the yard and their own poultry. This kind of home cooking ingredients and mother's love are combined to cook a warm taste. 2. Italian "Don't eat from time to time" One of the cooking principles that Cantonese people understand and practice most is "Don't eat from time to time". You may not know that romantic Italians are also big fans of this cooking principle. It can be said that as long as you eat real Italian food, the chef will definitely give you the best combination of local and seasonal ingredients. Here bread contains two important elements-place and season. Alessandro, the chef of OGGI Italian restaurant, is Italian. His father is from Milan and his mother is sicilian, so Sicilian food culture has a great influence on him. Italy has a long and narrow terrain, from north to south and from west to east, and the styles of dishes vary from place to place. But in different Italian cuisines, there is not much difference in taste, and more importantly, there are differences in the choice of ingredients-each place has its own rich ingredients, and the most popular is seasonal ingredients. "In summer, seafood and fish in Sicily are very popular. They are used to match some summer fruits and vegetables. Cooking methods can be cooked or roasted without too much oil. " It is reported that sicilian introduced a variety of oriental spices and invented linear pasta. Local fresh fruits and vegetables, high-quality seafood and Italian snail powder are all famous. For a "snail powder with Luguo sauce" in OGGI Italian restaurant, we must choose Sicilian snail powder with the longest history, the highest quality and the most expensive price, because only this kind of snail powder is the most chewy. The chef plans to use the fragrant leaf "Luguola" commonly used in summer with small tomatoes, cream sauce and Parmesan cheese to make an authentic Italian staple food. 3. Important supporting role: Everyone knows Italian coffee. Italian food must be accompanied by good wine-red meat with red wine, white meat with white wine, aperitif before meals, brandy or sweet wine after meals, all in order to set off the best taste of food with the fragrance of wine. Besides drinking, Italians also like to drink a cup of strong coffee after meals to help digestion. As Rorty, the owner of Rorty Coffee Italian Restaurant, said: It is almost perfect to end an Italian meal with a cup of espresso. "For most people, coffee is just a refreshing drink, but in the hearts of people who know coffee, coffee is a work of art." Rorty believes that Italian coffee, like traditional Italian food, needs color, fragrance and taste, and the latte that best shows the art of pulling flowers can best illustrate this point. "Latte" stands for the art of milk in Italian. Rorty said that the art of latte is also called the art of drawing flowers, that is, with the help of external force or simply by hand, by pushing forward or pulling back, milk is soaked in coffee to form various patterns, which requires extremely superb skills. The best Italian coffee must be deeply roasted in essence, the original characteristics of coffee beans are fully respected, and finally its aroma and fragrance are displayed to the maximum extent-only such a cup of coffee with exquisite appearance and rich connotation can be regarded as the perfect ending of an Italian food trip. Sometimes the barista will walk up to the guests and pull out the patterns they want on the spot, which is also a "special service" of Rorty Cafe. The protagonist of Italian food is not only pizza and pasta? Besides Italian pizza, pasta and tiramisu, Italian salads and seafood are also quite good. 1. Salad: Simple, casual and changeable. As an appetizer, Italian salad advocates simplicity. Generally, only olive oil and vinegar are used for seasoning, and cheese is often used. They don't have a fixed format, but change according to the ingredients around the chef-red meat and cheese are added in winter, and fresh vegetables, seafood and black olives are often used to appetize in summer. Rorty Coffee Italian Restaurant, the "red cabbage" recommended by the chef, is said to be one of the favorite appetizers for Italians. The method is to use fresh tomatoes with buffalo cheese, rocket vegetables and black olives, and finally drizzle with Italian vinegar sauce. It is said that many Italians eat red and white platters and pizza for dinner. In OGGI Italian restaurant, the "little snowball salad" made of rich mozzarella cheese is a portrayal of Italian cheese feelings. 2. Seafood: roasted, boiled and original. Due to the geographical coastal characteristics, seafood is an important protagonist in Italian cuisine. Alessandro, the chef of OGGI Italian restaurant, said that the seafood in Sicily is the most beautiful in Italy, and there are many local seafood, which is as good as mackerel. The most "Sicilian style" approach is to make mackerel into fish fillet rolls, roll the fish outside the secret sauce, and then serve with small tomatoes, basil leaves, watermelon willows, colored peppers and other dishes, which is full of Mediterranean flavor. Seafood can also be made into a good side dish, such as "Zhu Zhishui boiled cuttlefish". Fresh cuttlefish, with special spices such as Zhi Zhu, thyme and pine nuts from the southern Italian coast, becomes a fragrant and refreshing hot food. In addition, seafood is also the staple food of Italian appetizers, such as shrimp with exposed bamboo shoots and egg salad, which are common dishes in summer. Generally speaking, Italians eat seafood mainly by stewing, and then pour all kinds of sauces and spices after cooking. But if baking is used, the original flavor must be maintained. 3. Bird-based Italians are good at using flour. An excellent Italian chef can make thousands of kinds of pasta, among which the unique bird-based is special. Bird base is transliteration, but it is actually a small ball mixed with potatoes and flour. It tastes fragrant, tough and strong, and hot food is very delicious and there are many kinds.