Akunjalo kwiresi kwaye kungekhona iimfihlelo zabapheki baseNtaliyane. I-cuisine yasekuhlaleni ivinjelwe kwaye ilula, njengamakholomu aseTuscan eetempileni zamaRoma, okwenza ukuba ithandwa kakhulu kwihlabathi. Isizathu sikulanga laseItali, apho iimveliso zendawo zizaliswe kwaye zizaliswe. Akukho ndawo naphina.
Iintlanzi zaseItaly, naphezu kwayo yonke into, musa ukubona i-mozzarella kwi-briquettes, okanye ukutshintshwa kweoli yeoli kunye neoli ye-sunflower. Kwaye uqhubeke nokuvelisa iParmesan kuphela e-Emilie-Romagna, kwaye kungekhona kwiTuscany okanye eLombardy (okanye ungayifumani i-parmesan cheese eyenziwe ngaphandle kwe-Italy). Ziyi-1,000 ngokuqinisekileyo, wonke umntu uya kuthi ngubani obenamathuba okuzama izitya ze-Apennines.
"Ubuthathu Emantwini"
AmaTaliyane anesiqiniseko sokuthi ukutya okulungileyo kuyimfuneko: i-pasta, ushizi kunye neoli yeoli. Ukusuka kule trio kunye nokongezwa kwemifuno kunye neziqhamo zonyaka zidala inani elingaqhelekanga lokutya. Banikezela nje i-pinch yetyuwa, i-pepper, i-seasonings yendawo kwaye, ewe, iglasi yewayini elibomvu.
Ioli yeoli
Okokuqala uyamangalisa umbala walo: ubunzulu, phantse i-emerald, ingakumbi xa ucofa ioli uvela kwizityalo ezinobuninzi obunobumba obutshanje, kwaye uphuthule ngokukhawuleza kwi-groove encinci.
Emva koko uvelisa iphunga: i-herbaceous, fresh, egcwele iinkumbulo zeziqhumiso zeminquma, i-silvery kwiintlambo ze-Umbria. Ngoko ke, kwiindwendwe ezikhoyo kule sakramente, zizisa isitya esikhulu esinesonka sengqolowa, esonyiweyo. Ugubungela i-hunk nge-clove yegalikhi, ufefe ngetyuwa, ukhulule ioli, kwaye okokuqala ngqa ebomini bakho uziva unomdla weoli weoli. Lo yi-Italian bruschetta-ukupheka kwe-cuisine yasekhaya.
I-Butter ngetyuwa kwi-Apennines ayiyiyo i-seasoning, kodwa isiseko esizimeleyo, esinokuxhaswa xa kunqweneleka naluphi na isithako: imifuno okanye intlanzi ephekwe kwi-grill, i-pizza test (i-pizza bianca, eyenziwa kwiindawo ezininzi zokutyela endaweni yesonka) kunye nebhola ice cream ye vanilla. Into ephambili kukuba ioli oyisebenzisayo kufuneka ibe ngowona mgangatho ophezulu.
Ngokuphathelele iwayini, ioli yeoli e-Italian, izitya ezidumileyo ziye zavelisa amabakala azo ezihlukeneyo: ukusuka kumagumbi okudlela ukuya kwiindawo eziphakamileyo, iivini. Ingcali kuphela inokuqonda yonke imiba. Yingakho kwinkampani yaseMonini (umkhiqizi omkhulu we-Italy weoli ephezulu), umkhiqizo awuyibhobhoza kude kube nguMnu. Monini, ummeli wobukhosi bebhotela, ayithandayo kwaye avume. Ngoko ke, khetha imveliso kufuneka isekelwe kwi-brand.
Ukulahlwa
Ioli ecocekileyo isoloko ishushu, amanqaku engca okanye inkuni, iintyatyambo okanye i-almond. Qaphela ukuba uvakalelwa ngumbumba, ukukhwabanisa okanye umhlaba: kuthetha ukuba ioli yaveliswa kwimimoya ewayo, inkqubo yokubola iqalisile. Iziqhamo zokuvumba zivela xa iziqhamo zigcinwa ngokungalunganga, xa iswekile isiliswa kwiviniga okanye utywala.
Ukutya
Ngaba uziva unwabu? Musa ukwesaba! Ezi zi-polyphenols - izinto zokunyanga, i-antioxidants. Zixhamla ngakumbi kwizityalo zomnquma eziluhlaza. Njengoko ukuvuthwa kwemifuno kwandisa inani leoli kunye nokunciphisa umxholo we-polyphenols. Ngoko ke, abakhiqizi abasebenzayo basebenzisa abaqalayo ukuba bavelise iziqhamo. Ukuba akukho buhlungu kwioli, ngoko kwakubangelwa iziqhamo ezingaphezulu - zikhona izinto ezimbalwa ezisebenzayo kuyo, kwaye ubomi balo bhedlele bufutshane.
Umbala awukho uphawu lwekhwalithi. Inokuluhlula ukusuka eluhlaza kuze kube yilephu, kuxhomekeke kummandla, indlela yokuvelisa kunye nokukhula kwesiqhamo. Kwaye ubukho bomthunzi obomvu kwioli lubonisa isitoreji esingalunganga.
Kwi-palm kunye ne-bhotela ibhotela, ngokungafani neoli yeoli, kukho "amaninzi" amafutha apheleleyo.
Icebiso
Ioli yeoliyi imveliso ephilayo, ngoko kufuneka igcinwe ngokucophelela: kwiibhotile ezivaliwe ngokuqinileyo, ukuze kungabikho qha ga mshelwano nomoya, kwaye kwindawo engumnyama ukuze i-chlorophyll equlethwe ioli ayisebenzisane ngokukhanya. Imisindo yelanga nomoya iyonakalisa zombini iingubo kunye nezixhobo ezixhamlayo zeoli.
Izinzuzo zeoli
Naliphi na italiyane okanye ubuncinane i-amateur yokutya yaseNtaliyane, izitya ezidumileyo zikwazi ukucula ingoma yeoli yeoli, ngelixa liwuthululela kwi-cup ekhethekileyo yegrasi kwisobho, isaladi, i-pasta, i-risotto, inyama kunye nentlanzi, ngokufutshane, konke okukusetafileni. Kwaye, ekhangele uhlobo oluneentyantyambo zabantu, bayakholelwa ngokuzithandela. Yaye ukuba uqala ukungathandabuzeki, unokuphulaphula umbono weengcali.
I-Vitamin E kunye ne-polyphenols bayayichasa ngempumelelo isenzo se-radicals ekhululekile esonakalisa iiseli, kwaye inokuphucula.
I-predominance ye-monounsaturated fatty acids inciphisa umngcipheko we-atherosclerosis nezinye izifo zengqondo.
Ioli iguguzwa lula, kwaye ngenxa yendawo ephezulu yokubilisa ilungele ukutshiza. Izondlo zicebisa ukuba kungabikho ukushisa amafutha anendawo yokubilisa engaphantsi kwee-180 degrees, ngaphandle koko izidumbu ze-carcinogen ziqala ukufaka kuwo.
Imfihlelo yoNobumba
I-Pasta yaseNtaliyane ibetha phantse zonke iintlobo zenhlama kwaye ziyifumene ezininzi. I-Acini di Rere ibhondi ifakwa kwiindawo ezivuthayo, iCasarecce ne-casseroles ziyi-casseroles, kwaye i-Spaghetti eyaziwayo kakhulu ifakwe ngetamatato. Yaye yayingenakunyanzeliswa ngokuphathekayo kunye noMaccaroni. Kulo mbutho omkhulu ukhiqiza i-pasta yase-Italiya, iBarilla ivelisa iintlobo ezingaphezu kwama-200 ze-pasta, kwaye ngamnye unyaka zakha into entsha. Uninzi lwentlukwano alukhathaleli amaqulunqa, kodwa iifom. Zonke iipasta zaseNtaliyane ezomileyo zahlulwe zibe zimbini iintlobo: ezinye zenziwa kuphela kumgubo okhethekileyo kunye namanzi, ngelixa abanye bongeza iqanda. Kwaye akukho zongezo zokufakelwa! Imfihlelo yembono, ukuma kunye nokunceda kwe-pasta yaseNtaliyane ingumgubo kunye neempawu zenkqubo yezobuchwepheshe, njengexesha lokumisa. Kwaye oku kufezekiswa yiminyaka emininzi yokuvelisa amava. Umgubo wePasta ubizwa ngokuba ngu "Semolina" kwaye ufunyanwe kuphela kwikolweni yengqolowa. Ezi ziqhwaba njengeBarilla zigawula igalelo lawo (elikhulu kwihlabathi). Ukuchaphazela i-semolina kufana ne-manga. Ukugaya okubonakalayo kubonakalisa intsingiselo: unamathela ngumthombo wee-carbohydrates eziyinkimbinkimbi, okungafani nokulula, ukukhulula ngokukhawuleza amandla afunekayo. Isitya se-pasta siza kunika amandla ngamandla ixesha elide kunomqhekeza wenyama okanye isaladi.
E-Italia, kuvunyelwe ukufaka umgubo kwizinto ezinqabileyo zengqolowa ukuya kuma-pasta zokupheka. Ngoko ke, i-pasta yaseItali - i-100% yezinto ezinzima.
Ukupheka ngesiNtaliyane
AmaTaliyane ahamba ngokukhawuleza kwimiba yokupheka i-pasta. Umgaqo odumileyo we-al dente ubonwa njengongcwele njengephulo lokuMisa yeCawa. I-Macaroni kufuneka ibe yinto ephela yokwenene yokulungela: ithambile ngaphandle kwaye iqine ngaphakathi ngaphakathi. Ukwenza oku, thatha ipenethi yale vidiyo ukwenzela ukuba unobumba kunye nombane aluhlali ngaphezu kwe-3/4 kwimiqulu, kunye namanzi-ngesantya se 1 litre nganye nge-100 g yemveliso. Emva kokubilisa, yongeza ityuwa uze ufake i-pasta. Ungafaki ioli yeoli: iyakubhenca imveliso ngefilimu. Yenza i-pasta ngexesha lokupheka. Uze ugcine ixesha elichazwe kwiphakethi. Ngokukhawuleza xa ubona ukuba i-pasta ilungile, balahla kwi-colander. Musa ukuthulula umhluzi. Ingasetyenziselwa ukwenza ii-sauces.
Hlanganisa ukunambitha
I-Macaroni kulula kakhulu ukuba ithathwe kunye neentlambo zaseMedithera ukuqala ukudala imixube engaqhelekanga. Kodwa ukuba ufuna ukufumana iPasta yangempela italiana, yiba nesineke.
Landela umgaqo "ungaphantsi kungcono kuninzi". Lungisa i-spaghetti ye-classic ag aglio, i-olio e peperondno kunye negalikhi, ioli yeoli, i-red yelpil pepper kunye ne-parsley. Emva kwabo amaTaliyane anqwenela ukuchitha ubusuku. Okanye udibanise ioli yeoli kunye negalikhi, utamatisi ococekileyo, ipetropi eomileyo kunye ne-basil esitsha.
Umnquba we-pasta, ogqithisileyo i-sauce.
Imifuno emnandi inika i-paste ingcamango yeMeditera. I-basil engathandeki ibhetele ukufaka kwi-sauce ngomzuzu wokugqibela. I-rosemary yomthi-enobumba ngamakhowe.
Zama ukufaka i-sauce njengamafutha amaninzi kunokwenzeka: ngenxa yoko, umxholo wekhalori wesitya ukhula ngokukhawuleza. Endaweni ye-ukhilimu, sebenzisa umhluzi okanye i-puree yemifuno (umzekelo, ukusuka kwitamatati okanye i-pepper ebomvu).
Unako ukucebisa unamathela ngamaprotheni ngokufaka iiimbotyi okanye iimveliso zobisi ezincinci.
Ungesabi ukuzama: i-zucchini kunye nama-eggplants kwiisiksi ziguquguqukayo.
Ieshizi
Asiyibizi iItali ilizwe le-cheese, sinika lesi sihloko kwiFransi. Kwaphela ngokupheleleyo. Emva koko, amaGaul afunda isithethe sokwenza ushizi kumaRoma asendulo, kwaye ubugcisa bookhokho basendulo kwiApennines buphila nanamhlanje. Oku kuphawuliwe ngoko nangoko, ngokukhawuleza xa ufumanisa kwiimarike zendawo ezixakekileyo, ziqhutywe phantsi kwee-umbreli ezimhlophe, apho ivili ezinkulu zengqolowa zihlala kunye neentloko zeengqungquthela, kunye neembalo ezimhlophe zomthunzi omnyama we-emerald eluhlaza kwegorgonzola. Namhlanje e-Italy kukho iintlobo ezi-400 zeeshizi, apho abahlali bendawo bengakhonzanga kuphela ngewayini esikhundleni se-dessert, kodwa banokongeza kwiitya ezithandwa kakhulu.
Mozzarella
I-cheese mozzarella yakwazi ukuba yinxalenye yesidlo esikhulu selizwe i-Insalata i-caprese: ushizi omhlophe, i-basil eluhlaza, i-tomato ebomvu yimibala yeflegi yesizwe.
I-salari ye-Capri, gcoba iigayi ezincinci zetamatyiti kunye ne-thick-mozzarella (i-mozzarella engcono kakhulu ivela kubisi lwe-buffalo). Gcoba amaqabunga ase-basil, ityuwa, i-pepper uze ufefe ngeoli yeoli. Ukuba uyifake konke kwintlama, ufumana i-Pizza Margherita-ethandwa kakhulu kwihlabathi.
Grana Padano
Le shizi ilawulwa yimvelaphi. Omnye wabameli abakhulu be-grana yentsapho, izilwanyana ezinzima kunye nesakhiwo esiqingqiweyo, esingasifanelanga kwisithunzi seParmesan eyaziwayo. I-spicy, ene-nutty taste, ikhulile ubuncinane ubuncinane kwiinyanga ezili-9, ukuhamba kwexesha kube lula ukugaya. Xa ixesha elide livuthwa, i-tart iya kuba. Akunamanzi amaninzi, umfana uGranana Padano unhle ngewayini elibomvu. I-Sharp cheese inikwe igrated kwi-pasta, i-risotto kunye nezitya zemifuno.
Iwayini
Umhlobo ongenakunqwenelekayo phantse nayiphi na isidlo saseNtaliyane. Bayivuyela ngokukhawuleza kwaye ixesha elide. Kwiindawo zewayini zeApennines, kunye nakwiindidi - ezithandayo iwayini zendawo. Apha, njengakwamanye imikhiqizo yaseItali, awuyi kufumana "ukudibanisa umhlaba jikelele." Kungcono ukuqalisa ukuqhelana newayini zommandla omnye. Ngokomzekelo, ukusuka kwingingqi yaseVeneto - "inkulu" ye-winery e-Italy. Le yilapho iivini ezithandwayo zivela khona: i-White Soave, enefuthe, ngokwembali, yayinguGothic King Theodoric, i-Bardolino ekhanyayo (obomvu okanye obomvu) kunye neyona edume kakhulu - i-Valpolicella - umbala we-cherry ococekileyo kunye ne-flavour. Kuzo zonke iintlobo zeValpolicella, iwayini ehloniphekileyo yi-Amarone iivini ezivuniweyo, ezindala kwimibhobho ye-oki. I-Amarone yikratshi yendawo yaseVeteto kunye nekhadi lokutyelela ye-winery yasekhaya iMasi, esizukulwaneni sesithandathu sihlala sithembekile kwizithethe zendawo zokuphumelela.