International-level pastry chefs are also called first-class pastry chefs, and they are almost still one of the few masters in the culinary world, and there are very few who can be called masters.

Sikong Yao was overjoyed, and the affirmation from Lute gave her great encouragement and courage, which made her more determined to use more food to deliver more happiness.

Sikong Yao smiled, looking at her work, that tiramisu would be the source of motivation to push her forward.

Venice's Grand Canal has returned to its former peace, but under the calm water, there is an undercurrent surging, and Sikong Yao's strength is rising with her efforts.

After getting Lute's affirmation, Sikong Yao also silently made up her mind, there is still a long way to go before she becomes a molecular chef, and her personal plan should be ten years, so before that, it is also a good choice to become a professional pastry chef.

If you want to join the International Association for Gastronomy Research, although you don't have to reach the international first-class level, but at least there are professional levels, if Sikong Yao wants to become a molecular chef, you must first show a professional level, and only when you are recognized by others can you further develop in this field.

Having made up his mind, Sikong Yao looked up at Lute and asked curiously, "Brother Lute, what do you need to do if you want to become a professional pastry chef?" ”

Lute pondered for a moment, and then explained: "If you want to become a professional pastry chef, you must first have a certification, dessert is an international cuisine, so the requirements for the assessment are also set by the International Association for Gastronomy Research. It's different from year to year, and I think you can ask the Judge and he might know. ”

Sikong Yao nodded, as a senior member of the International Association for the Study of Gastronomy, even if he didn't do it himself, he knew a little bit about it.

The morning was spent in the duel between two tiramisus, the faint aftertaste of coffee had not yet completely dissipated, and the light of the sun had enveloped the whole of Venice, awakening the breath of the entire water city, and the streets were full of pedestrians. It's midday. People who have come out to forage for food have already bustled the restaurants.

On today's trip, the judges are still bringing everyone to taste the local Italian food.

Pizza is best eaten in Venice, and the traditional way is to grill it over charcoal. Made with tomatoes, cheese, anchovies and other ingredients. There are pizzas with some cheese, tomatoes, and capers on top. There is a pizza topped with a layer of tomatoes, garlic, clams, mussels, etc.

A good pizza should be fluffy, sweet, and stilted on the sides. Except, of course, pizza. Italians also love bread without butter, and they use fruit juice and olive oil as a condiment. Each region, each town has its own specialty, and there are about 1,000 varieties of bread in different shapes. In Tuscany, this hard, white bread has no salty taste, while other foods are; The southern ones have a hard-shelled wheel.

The most popular bread is the Gino bread with olive oil, topped with salt and olive oil. This bread is similar to pizza and topped with some onions. Sardinia's famous "musical bread" is a thin, unleavened bread that has been preserved for a long time and is often carried by herders when they graze in the mountains.

This kind of bread without butter, the taste is somewhat similar to pizza, and the Ginobread tastes like pizza, so Sikong Yao and others have tasted it, but they didn't expect the bread to be made like this, which is really interesting.

However, the staple food of Italy can never be separated from noodles, the world in pasta is vast, from the various flavors of pasta, and then from the way of Italian cuisine, Sikong Yao found a few similarities with Chinese cuisine, and then found that although the two countries are so far apart, there are similarities in temperament, which is an interesting process.

Chinese like to wrap stuffing in dough, the big one is called dumplings, and the small one is wonton; Italians also have similar dumplings, which are round or square in shape, and the fillings include beef filling, cheese filling, ham filling, and vegetable filling, and the flavors are more diverse.

Some Italian chefs bluntly said that in terms of practice, although Italian cuisine is a little complicated, people in Guangzhou can actually choose a few home-cooked dishes to try, and they can also taste delicious Italian flavors.

Just as Chinese cuisine is divided into eight major cuisines, Italian cuisine in Italy is also divided into several categories, which can be divided into four according to the statistics of the International Association for Gastronomy Research.

Central Italian cuisine is represented by two places, Dosnica and Lazio, and specialties include Dosnican beef, artichokes and Pacoliano cheese.

An equally important part of the lesser-known cuisine of the island, represented by Sicily, is heavily influenced by Arabia and has a different style from the rest of Italy, still focusing on seafood, vegetables and all kinds of dried pasta, with the specialty of salted dried fish roe and blood citrus.

The main ingredients of pasta are flour and eggs, and the main ingredients are northern Italian cuisine, especially lasagna and lasagna. Northern Italy is rich in medium-long rice, which is suitable for cooking Italian and Milanese risot, and likes to use butter to cook food.

Specialties include hazelnuts, dried tomatoes, mosarina cheese, bergamot oil and precinct mushrooms. The main ingredients of pasta are hard wheat flour, salt and water, including macaroni, spaghetti and wheel flour, and olive oil is preferred for cooking, using herbs, spices and seafood in dishes.

The so-called eating noodles in the south and good rice in the north. The rice of southern Italy is loose and non-sticky round rice, made of seafood, mushrooms, green beans, cheese and other mounds, and when cooled to make a variety of seafood and vegetables, it is really difficult to resist, and Italian cuisine is rich in seafood and vegetables, and the color cooking has an obvious Mediterranean style, the spices are heavy, the technique is simple, and the original flavor is highlighted. In central Italy, the best of both worlds are the best of both worlds, especially the variety of vegetables and spices that have grown in the volcanic soil, and many historical delicacies with rich tastes.

When it comes to the Mediterranean style, we have to talk about the most famous Italian dish - grass-flavored food.

Bursts of fragrance waft from the Mediterranean, and rosemary, a drop of water from the Latin Ocean, swaying in the wind, tells her own legend.

The most essential elements of gastronomy are nature and art, and Italian cuisine has both. The rich flavour of the Apennine Peninsula gives Italian cuisine a natural flavour. The cultural heritage that has traveled through time and space makes Italian cuisine rich in artistic inspiration.

Reminiscing about Italian cuisine is a process that will leave delightful people with memories coming back for more.

Herbaceous food is a type of cuisine, not a specific type of dish, just like Cantonese cuisine likes steaming, and herbaceous cuisine prefers to use a variety of herbs to cook food.

Among the most sensitive herbs, basil, thyme, sparkling leaves, saffron, parsley and rosemary are produced in Italy.

Calling these names, you may feel that they are far away from the city, but at the same time, you will be stuck in the smell of their fragrance.

Vanilla plays an irreplaceable role in many traditional Italian recipes, even in some pasta dishes. Basil sauce, for example, does this: basil leaves, parsley, and sweet oregano grass are coated together, and then added with olive oil, pame, and garlic, all typical of the Genoese Mediterranean style.

Italy is a God-given island between Europe, Asia and Africa, bordered by the Ligurian and Tyrrhenian Seas to the west, the Adriatic Sea to the east, and the Mediterranean Sea to the south. The Alps to the north are bordered by the Po Plain to the south, and the Apennines across the peninsula are Sicily and Sardinia to the south.

Snow-capped, golden waves, flowers and fruits, mountains, islands, seas, volcanoes, this is Italy.

As early as the 10th century, numerous city republics were formed here. You may not have to look at the paintings, architecture, sculptures, poems and arias left by the great artists of the Renaissance, but you only need to glance at the gloves, shoes, clothing, fabrics, hairstyles and furniture displayed in the kitchen window and you will feel a different Italy!

Believe that in Italy everyone is an artist, and they sometimes can't help but boast about their achievements: only fanatical people can make it! Italy inherited the fervor of Rome, and even the climate was fanatical! In the region between 30~40 degrees north and south latitude in the world, it is the most strange and strange here. Hot and dry summers, mild and rainy winters, and abundant produce make the food here magnificent.

Chefs are also artists, and no one rules that only animals eat grass, and in ancient Rome, grass was eaten before Normandy. They absorbed the pollen of the Eastern food civilization and transformed the traditions of the ancient Greek era through centuries to form their present characteristics. Pick up a random Italian dish that is almost a replica of the dish loved by ancient Roman gourmets. FOR EXAMPLE, POLENTA IS A KIND OF WHEAT PORRIDGE, WHICH WAS THE FOOD THAT THE ROMANS ATE WHEN THEY WANTED TO CONQUER THE WORLD, AND THE COOKING METHOD USED HAS NOT CHANGED MUCH.

The vast Apennine Peninsula is home to a dense patch of vanilla, olives, lemons, figs and millet grains. The magic of Italian cuisine is that simple food is made delicious and artistic. There are also seafood, meat, and dairy products that can be prepared to create an indescribable taste. Find two of the most prosaic and bizarre examples of Italian cuisine to see how much they enjoy nature's bounty!

Herbaceous food is an art, a culinary technique, a treasure that the Italians have brought to the world, and a treasure that the world has given to mankind, and the Italians have carried it to the extreme.

In the form of cooking, the taste of vanilla is presented in front of the diners, which is the herb flavor. (To be continued......)