The range of digestifs is overwhelming there are more than three hundred to choose from, from sweet grappa or limoncello to bitter amari. As for the celebrated Italian ice cream? This is enjoyed during a summer’s evening walk.Įspresso & digestivo – After the meal, a final cup of strong coffee and a digestif follows. They save creamy dolci, like tiramisu and pannacotta, for the weekend. Secundo pattio – The second course is a meat or fish dish served with bread and a contorni (side dish/vegetable/salad).įrutta & dolci – Italians prefer to finish their meal with a bowl of fruit (always peeled). Primo pattio – The first course consists of a small portion of pasta, soup, gnocchi or risotto. Antipasti are reminiscent of Spanish tapas. Consider slices of meat, olives, grilled vegetables, bruschetta and/or cheese. What you are served varies from region to region and from season to season. Then, the Italian meal consists of the following components:Īntipasti – Snacks that are served with a glass of alcohol. In modern Italy, you can still see this tradition on Sundays and public holidays, and at formal restaurants. Just like us, most Italians have a bowl of gnocchi or a generous slice of frittata as a main meal on weekdays. Italians transform their tomatoes into marinara sauce, bolognese sauce and toppings for bruschetta and pizza. San Marzano tomatoes, grown on the sunny hills of Vesuvius, are the most celebrated variety. Once tried, the Italians took the tomato to their hearts. Tomatoes are a relatively recent addition to Italian cuisine – only at the end of the eighteenth century did the average European dare to eat the tomatoes brought back from America by explorers. For grating, they opt for the slightly cheaper Grana Padano. For this, they choose aged Parmigiano Reggiano. Just like us, Italians also enjoy a piece of (in contrast to our block of) cheese with a glass of wine. However, it is important to choose a decent (Italian) brand of dry pasta, because cheap pasta becomes fibrous during cooking.Īs everyone knows, Italians like to sprinkle Parmesan cheese on their food, but that’s not all they do with this umami-rich ingredient. Good dried pasta is not a second-rate product in Italy: fresh and dried pasta each have their benefits. Mild olive oil is used for cooking while more expensive, more flavorful extra virgin oil is used drop by drop, on salads or to finish dishes with. In this paper, performance of concept matching of food ingredients is semantic-based, meaning that it runs its own semantic based rule set to infer meaningful results through the proposed Ontology-Driven Mobile Safe Food Consumption System (FoodWiki).The number one ingredient in Italian cuisine is, of course, olive oil. Next-generation smart knowledgebase systems will not only include traditional syntactic-based search, which limits the utility of the search results, but will also provide semantics for rich searching. Smart e-health systems with powerful knowledge bases can provide suggestions of appropriate foods to individuals. By supervising what and how much to eat as well as what not to eat, we can maximize a patient's life quality through avoidance of unhealthy ingredients. According to World Health Organization, governments have lately focused on legislation to reduce such ingredients or compounds in manufactured foods as they may have side effects causing health risks such as heart disease, cancer, diabetes, allergens, and obesity. Over 3,000 compounds are being added to processed food, with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. An ontology-driven safe food consumption mobile system is considered.
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