Ukutya okuqhelekileyo koLwandle lwaseNtaliyane

Iimpawu zeesidlo zemveli zamazwe ahlukeneyo zichongwe ngobungakanani bezinto ezizodwa zokutya ekuvelweni kwazo. Ezi mveliso zifumaneka rhoqo kwiindawo ezininzi. Siyabulela kule nkalo ukuba izithethe zenkcubeko zaliphi na ilizwe zenziwe. Inkqubo yokwenza izitya zendabuko ekhitshini zichaphazeleka ngqo kwizinto ezininzi. Umzekelo, ukufumaneka kokutya, imozulu kunye nokunye okuninzi. Ukwenza isitya sibe sisizwe, iresiphi yayo kufuneka ibe lula kwaye ifikeleleke kunoma yimuphi ummamkeli. Ngoko ke, yiliphi ilizwe esingenakukuthi, kufuneka umelele iimpawu zabo zokutya kwizinga lemibutho. Umzekelo, xa ucinga ngendawo yokudlela yase-Italia, usuvele ubona i-pizza kunye nemifuno kunye noshi phambi kwamehlo akho, kwaye uyaphunga ama-Amaretto, ashiya i-almonds ingacacanga kakuhle. Ngenxa yoko, kwinqanaba elincinane, ngamnye unxulumana ne-Italy ngokutya ezifana neminqumo, ishizi kunye nama-alimondi. Ezi mveliso zibhekwa njengekhadi lokubiza kweli lizwe. Namhlanje siza kuthetha ngokubanzi malunga nokutya okudumile kwesiTaliyane.

Ukuhamba ngezitrato zaseItali, unakho yonke indawo ukhangele umnquma nemithi ye-alimondi. Ngokomzekelo, i-almonds ngexesha lentsholongwane likholisa amehlo abo bakhenkethi ngombala wabo omhlophe wekhephu. Iziqhamo ezincinci zikhangeleka kwiso ukuba kukho umnqweno wokuziphulaphula nokuzibona. Kodwa musa ukukhawuleza. Iilumndi ziyisipho esikhohlisayo sendalo. Kufuneka kukhunjulwe ukuba iziqhamo zalo azikwazi ukusetyenziswa ngaphandle kokonyango olulodwa, kwaye ezinye zityhefu. Ukuzama iilmond eziluhlaza zeentlobo ezikhuselekileyo, unokude udideke kwintetho yakhe. Njengoko bathetha, akusiyo yonke into igolide ekhangela. Ngoko ke, ukuze uzive uqhelaniswe nolwazi oluqhelekileyo lweemalmond, kufuneka ulinde ukusetyenziswa kwalo. Emva koko, le mveliso isetyenziswe ngamaTaliyane kwiindawo ezininzi zokutya. Ngokomzekelo, ii-almond zeentlobo ezibuhlungu zifanelekile ukwenza i-chocolate kunye ne-adore eyaziwayo e-Amaretto. Iqashiso lama-alimondi amnandi kufuneka isetyenziswe njenge-condiment yeendidi ezahlukeneyo zokutya. Kwaye akusoloko kusondeza.

Imozulu epholileyo yaseItaly yenza iparadesi yomnquma, iiolive ziyimveliso edumileyo eItali nangaphezulu. Akukho ndawo kwihlabathi onokuyidla imifuno emnyama eyaziwayo. Ziye zibonakaliswe ngongoma obumnene kunye nokubetha, okufezekiswa ngokukhula komzimba komntwana kule miqathango yendalo. ImiNquma iyingxenye yezidlo ezininzi zemveli zaseNtaliyane. Kodwa edume kakhulu, ngokuqinisekileyo, i-pizza nesaladi. Kwakhona, ungalibali ngokubaluleka komkhiqizo wokutya onjengeoli yeoli. Akukuphela kuphela ukugqoka ukulungeleka nayiphi na isaladi, kodwa kunye neendlela eziphambili ze-cosmetology. I-Cosmetics esekelwe kwioli yeoli ihlabathi libiza phakathi kwabasetyhini abaninzi. Iminquma isetyenziswe ngamaTaliyane kwaye ibe ngumtsalane kwimimoya emininzi. Kulo mveliso izithelo ezingavuthiyo, ezicwangcisiweyo ngokucokisekileyo. Ngenxa yoko, ama-olives angabizwa ngokuthi "uhlobo lweemikhukhamba ezinomsoco", oludumile kwiRussia.

Ukuba iigundane zehlabathi lonke liye laphunga iphunga, ke zonke iigundane zaziza kuhlala eItali. Ekubeni eli lizwe livelisa iintlobo ezahlukeneyo zeeshizi ezingenazo iimpawu kwamanye amazwe, ukutya okunjalo-njengama- cheeses- ayiyi kushiya nabani na ongenamdla. Eyona edume kakhulu yiParmesan noGorgonzola. UGorgonzola ngenxa yokuzalwa kukaGorgonzola kumafama aseMilanese, owathi ngenxa yokungabikho kwengqondo yabo, wathululela ubisi olusenyongweni kwixesha elinamhlanje. Ngenxa yeso siganeko, ubisi luyekezela kwaye lufakwe ngumbumba we-bluish. I-Gorgonzola ushizi, efunyenwe ngenxa yithuba elihle, libhekwa njengenye yeentshizi ezibiza kakhulu kwihlabathi. Le ngqungquthela, ebonakaliswe ngongcamango onqabileyo kwisiqithi, iveliswa kwingingqi yeLombardy nePiedmont. Le chesi yenziwe ngeenyanga ezimbini usebenzisa ubuchwephesha bokuvelisa i-cheese. UGorgonzola isetyenziselwa ukupheka izitya ezininzi. Kodwa ngokukodwa njengokuzaliswa kwe risotto edumile ne-polenta.

Ukumkani waseNtaliyane ushizi ukususela kumaxesha amandulo kuthathwa njengoluhlobo lweeshizi, njengeParmesan. Olu hlobo oluqinileyo lumele luhlonishwe kuphela ngenxa yokuba inkqubo yokukhula kwayo ifinyelela kwiminyaka emi-3 ukuya kwe-4, ngokungafani ne-gorgonzola. Nangona le nto yinto enzima yeeshizi, ayinancoko (kuphela i-32% enomxholo weoli inomba owomileyo). I-Parmesan ikwadume ngokuphila kwayo kwexesha elide. Le shizi ingagcinwa ukufikelela kwiminyaka eyi-10, kwaye ayiyi kulahlekelwa yintyatyambo, nangona iya kuba nzima. Ngoko ke, ukugcinwa kwexesha elide kulolu hlobo kuyacetyiswa ukuba ulisebenzise kwifom evuyiweyo. Umzekelo, njengokugqoka i-pasta. Le chesi inomdla onqwenelekayo kwisiqithi kunye nesinambitha esinosawoti. Konke oku kumenza abe yinkokeli ngokwemveliso evela kwi-Italian cheeses.

Ukutya kwesiNtaliyane kubonakala nokuba kukho ininzi yemifuno neziqhamo ezisetyenziselwa izitya ezininzi. Kungenxa yoko izondlo zivame ukuthanda le nkcubeko yokutya. Ngokomzekelo, akunakwenzeka ukucinga i-Italy ngaphandle kwe-pasta, kwaye unamathela udla ngokudibanisa neetamatato. Zise-Italy iintlobo ezahlukeneyo. Kwakhona, iziseko zokutya zaseNtaliyane ziquka ukusetyenziswa kokutya okunjengama-orange kunye ne-lemons, basil, i-garlic kunye neeperesi.

Kunzima ukucinga ukuphela kwesidlo kuyo nayiphi na indawo yokudlela yaseTaliyane ngaphandle kweglasi yewayini ebomvu . Yiyo le nkcubeko ekhethekileyo kuphela e-Italy, eyenza ukuphela kwesidlo kunomtsalane kwaye kukhange. Ngoko ke, sikucebisa ukuba ungathethi malunga nezithethe zaseNtaliyane, kodwa unamathele kubo. Emva kwakho konke, i-bouquet flavorful edibeneyo yezidalwa ezidumileyo zeitya zaseNtaliyane ayikwazi ukushiya nabani na ongathandangayo. Apha ayenjalo, iimveliso zokutya zendabuko zase-Itali, ngaphandle kweyiphi ingcamango yakho yelizwe ayiyi kuzaliswa.