Savor pasta made from rustic crops and warm and fragrant herbs, and you can smell the never-ending natural atmosphere.

With the time and space tunnel of food, you can also wander through the gaps in the history of ancient Rome and even the East. If you eat a little more white chocolate almond yogurt cream from the Adriatic coast and drink a cup of cabakino, will you become lazy too?

Italian cuisine, which originated during the Roman Empire, is undoubtedly the mother of Western cuisine, and even French cuisine is under its patronage to achieve today's scale. Some experts say that it is the most Western dish with oriental origin, and that Chinese pasta was introduced to Italy in the eighth century, ushering in the era of the Great Leap Forward of Italian cuisine.

All Italian dishes basically use herbs, and if you look at the orthodox Italian menu, it is usually divided into appetizers, seafood drinks, soup for the first course, pasta and pasta, meat and seafood for the second course, and dessert at the end.

The full set menu consists of a choice of appetizers, the first and second courses, and a dessert. If you have a limited appetite, you can choose one of the starters or first course, or skip the dessert. But remember, Italy has a traveler's second home, and you don't have to be tied up to eat Italian food.

The trouble is that Italy is like a mecca of food, with its own specialties and flavours to be proud of, and local restaurants can only pick and choose the main dishes. However, basically there is still a belonging, like Yibei because of its proximity to France, Austrian mountains, rich in agriculture and animal husbandry, the taste is warm and fragrant, and it is good at roasting with troublesome workmanship.

Italian cuisine is rich in seafood and vegetables, and the color and cooking have a distinct Mediterranean style, with heavy spices, simple techniques, and highlighting the original flavor. 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.

Chinese prefer to use processed spices, while Italian cuisine prefers to use unique herbs, and the variety of herbs used in Italian cuisine is endless.

If it belongs to the perilla family plant sage. It has a grassy and bitter taste. It goes well with the taste of cream or fresh cream, and the sage cream sauce made from it is a representative of seasoning.

Rosemary, like basil, is the most representative vanilla in Italy. It is characterized by a slightly bitter fragrance that removes the fishy smell of meat. However, due to the strong odor, it is necessary to control the amount used.

Basil is the most common vanilla in Italy, with a refreshing and slightly sweet smell, most commonly used in vanilla sauces, and goes well with the flavor of tomatoes.

The flower mint is native to the Mediterranean. It has a more pungent fragrance. Dry products are usually used. It goes well with the flavors of tomato and cheese, and it is indispensable when making crepes.

The refreshing and sweet aroma of thyme goes well with seafood, meat and orange sauces. Since it does not lose its flavor even when cooked for a long time, it is ideal for stewing or baking.

As for shrimp and shallots, also known as shallots, although they belong to the family of green onions, they have a milder taste and can be used as a decoration for food and add color after chopping.

Vanilla is abundant in the Mediterranean coast, especially in Italy and Greece, and has been used in cooking since ancient times. And. In addition to eating, it is also commonly used in religious ceremonies and medical treatment. The use of vanilla can be said to be from ancient times to the present, people have been using vanilla for a long time in cooking, and the experience accumulated slowly makes people know what herbs should be used with different ingredients.

Basil, rosemary and sage are indispensable ingredients in Italian cooking, and it is common to add a few herbs to a dish to bring out the best in the food.

In fact, the biggest effect of herbs is to release the umami of food and make the whole dish more delicious. For example, before a barbecue. Allow the flavor of the herbs to soak into the oil before frying the meat, or sprinkle the herbs and salt on the meat before grilling. Of course, which herb should go with which food, or how to cook it best. There are no hard and fast rules at all. The use of vanilla is a personal preference, and it takes a few tries to get the hang of it.

Milanese veal knuckle is a traditional Italian dish made with cross-cut veal shin as the main ingredient, accompanied by a few side dishes such as tomatoes, and simmered in white wine. Herb-painted with a juicy beef, the beef is soft and juicy, and is usually paired with saffron risotto, especially if you add a little orange peel anchovy sauce.

Select fresh calf elbow, wash it and wipe it dry to cut off the fat around it, there will be a circle of white film around the calf elbow, which needs to be cut with scissors, otherwise when stewing, the meat will roll up and be easy to stew.

Sprinkle pepper evenly on both sides of the veal, then pat on the flour, pour a little olive oil into the pan, add butter and fry the veal until golden brown on both sides.

All the ingredients are cut into small cubes and divided, and the flat fragrant root is bundled into a small bunch, which is the unique flat fragrant root used by the locals in Milan, not celery, but the flat incense produces leaves in the summer, and the roots are fattened after late autumn, so people usually use celery instead of flat incense.

Heat the pan, add a little olive oil, add the onion and sauté until golden brown, add the carrots and sauté until fragrant, put the fried veal elbow flat in the pan, add the appropriate amount of pepper, and pour in the dry white.

Cover the beef with diced tomatoes and pour the consommé at the end, which must be submerged with all the ingredients. Bring to a boil over high heat and simmer for about two and a half hours, without turning over in between. It is not recommended to cook this dish in the oven, because it takes a long time, and secondly, the finished soup is too much, the taste is poor, and the sauce needs to be dried up.

Serve the veal on a plate, strain the remaining soup and pour over the veal elbow when served. This sauce is very tasty and can wipe out a lot of white rice. Orange and lemon peeling, chopped flat fragrant leaves, chopped anchovies, mixed with the above three ingredients, and a little pepper, it is an authentic Italian dish.

Italian cuisine is known for its emphasis on the authenticity of food, and Italian cuisine is all about the essence of the ingredients, the true colors, and the finished product. Italians are very fond of using garlic, green onions, fresh tomatoes and it to make paste sauce and cheese in the cooking process, the sauce is made exquisitely, the cooking method is stir-fried, fried, roasted, simmered, etc., usually the main ingredients are bundled or pickled, or fried or roasted, and then stewed with appropriate ingredients, the dish is bright in color, excellent in taste, and rich in taste.

It is also Western food, but the world of cooking has a lot of connotation, and it is impossible to exhaust it all.

Although it is not a rare dish, the cuisine produced by the International Association of Gastronomy Research is still a feast for Sikong Yao and others, and the use of herbs is definitely an indispensable and important step in Italian cuisine.

At any formal Italian table, there are only two options for dessert, tiramisu or granita.

Granita may seem unfamiliar, but if you talk about Sicilian tricolor ice cream, there is probably no one who does not know its name, this dish originated in Sicily, Italy, is a semi-frozen dessert between ice cream and shaved ice, with the crystal clear texture of ice crystals, it can also be called "slush".

Granita sorbet is so popular because it's not only easy to make, but also versatile: chocolate, juice, flowers, and even champagne, so it's also called "cocktail sorbet".

It is recorded that ice cream has been available in Italy since the 17th century. In many large cities in Italy, from Milan to Palermo, there are traditional cold drink shops, which have been around since the end of the last century. Every good cold drink shop makes its own ice cream. A good Italian cold drink shop has 15 to 20 varieties of ice cream, and some shops even have even more varieties. Every cold drink shop has one of the most distinctive ice creams, and sometimes they become popular in the country, such as Bacio and ginaduia, which take their names from the famous Italian chocolate candy. In the past few years, people have also discovered "slimming" ice cream varieties such as yogurt, soy or bean sprouts.

In addition to "fully frozen" ice cream, there are also semi-frozen ice creams. They can be carefully stored in the freezer, such as the Cassata, a triangular ice cream made with chocolate, whipped cream and preserves, or the round ice cream Zuccoto, a cocktail made with whipped cream, chocolate and cherry shochu on a plain porcelain plate filled with rice wine.

There are also sweets that can be eaten in the refrigerator, such as ZuppaInglese or Tiramisu.

Italy's ice cream culture is also unique.

After lunch, the councillors made no further arrangements, and everyone proposed to visit the Phoenix Opera House, but Sikong Yao stayed.

"I'd like to continue the discussion with the chef here, so let's go play."

Sikong Yao declined everyone's invitation, and immediately found the judge, "Lord Judge, I want to become a professional pastry chef, I don't know what assessment I need to pass?" ”

After a moment of silence, the jury replied: "If you want to become a professional pastry chef, then you need to complete this annual examination, go to a Tuscan farm, and obtain the highest quality D.O.C.G. wines through the approval of the owner of the farm." ”

"D.O.C.G. wine, I know."

Sikong Yao kept this unheard wine name in her heart, and it would be the goal of her assessment.

The reviewer smiled and said, "Why, don't you want to become a molecular chef, why do you suddenly want to go to the exam again?" ”

Sikong Yao smiled: "There is no conflict between the two, right?" I want to become a professional pastry chef, so that I can go to the top level, and then further strengthen my strength, and when the real trial comes, I can also face it calmly. ”

The reviewer nodded with satisfaction: "I am also very pleased that you are so motivated, if you really think about it, I will contact the Tuscan farmstead." (To be continued.) )