Akukona ngisho iresiphi hhayi izimfihlo zabapheki base-Italy. I-cuisine yendawo ivinjelwe futhi ilula, njengamakholomu aseTuscan amathempeli aseRoma, okwenza kube yinto ethandwa kakhulu emhlabeni. Isizathu sisebusweni se-Italy, lapho imikhiqizo yendawo igcwele khona futhi igcwele. Akunjalo nakwezinye izindawo.
Ama-Italiya enenkani, naphezu kwakho konke, awuboni i-mozzarella ku-briquettes, noma esikhundleni samafutha omnqumo ngamafutha we-sunflower. Futhi ngokuqhubekayo uqhubeke nokukhiqiza i-Parmesan kuphela e-Emilie-Romagna, hhayi endaweni yaseTuscany noma eLombardy eseduze (futhi awuqapheli ushizi we-parmesan owenziwe ngaphandle kwe-Italy). Ziyiqiniso izikhathi eziyinkulungwane, wonke umuntu uzokuthi ngubani onethuba lokuzama izitsha ze-Apennines.
"UZiqu-zintathu zase-Italy"
AmaNtaliyane aqiniseke ukuthi ukudla okudinga udinga izithako: i-pasta, ushizi namafutha omnqumo. Kusukela kulesi trio kanye nokwengezwa kwemifino yonyaka kanye nezithelo kudala inani elimangalisayo lezitsha. Kubo bengezela ucezu kasawoti kuphela, i-pepper, i-seasonings yendawo futhi, yebo, ingilazi yewayini elibomvu elihle.
Amafutha omnqumo
Okokuqala uyamangala ngombala walo: okujulile, cishe i-emerald, ikakhulukazi uma ususa amafutha kusuka ezitshalweni eziluhlaza okwesibhakabhaka esanda kuvuna, futhi kancane kancane ungena emgodini ojulile ngomfula omncane.
Khona-ke uvuselela iphunga: i-herbaceous, fresh, egcwele izinkumbulo zezihlahla zeminqumo, ukuthungatha emithambekeni ye-Umbria. Khona-ke, izivakashi ezikhona kule sakramente, ziletha isitsha esikhulu esinesinkwa sokolweni, okuthosiwe kalula. Udubha i hunk nge-clove yegalikhi, ufafaze usawoti, ukhulule ngokukhululeka amafutha, futhi okokuqala empilweni yakho uzizwa unambitheka wangempela wamafutha omnqumo. Lona yi-bruschetta yase-Italy - i-quintessence ye-cuisine yendawo.
I-Butter ngosawoti e-Apennines ayiyona isisindo, kodwa isisekelo esizimele esingasetshenziswa uma singathandwa nanoma isiphi isithako: imifino noma inhlanzi entsha ephekwe ku-grill, ukuhlolwa kwe-pizza (i-pizza bianca, ekhonzwa ezindaweni eziningi zokudla esikhundleni sesinkwa) ngisho nebhola i-vanilla ice cream. Into eyinhloko ukuthi amafutha oyisebenzisayo kufanele abe ngezinga eliphezulu kakhulu.
Ngokuqondene namawayini, ngamafutha omnqumo wokudla kwe-Italy, izitsha ezidumile kunazo zonke ziye zathuthukisa amamaki azo ezinhlobonhlobo: kusukela emakamelweni okudlela kuya ku-elite, isivuno. Uchwepheshe kuphela angaqonda zonke izinhlobo ze-nuances. Yingakho enkampanini uMonini (umkhiqizi omkhulu wase-Italy wamafutha ekhwalithi), umkhiqizo awuxhunyiwe kuze kube yilapho uMnu. Monini, ummeleli wezintambo zokwenza ibhotela, ethanda futhi evuma. Ngakho-ke, khetha umkhiqizo kufanele ususelwe kumkhiqizo.
Hlonipha
Amafutha amahle ahlale ephunga amasha, amanothi etshani noma izinkuni, izimbali noma ama-alimondi. Qaphela uma uzizwa iphunga lesikhunta, i-rancidity noma umhlaba: kusho ukuthi amafutha akhiqizwa emifuleni ewile, inqubo yokubola isuqalile kakade. Izitshalo zokuvutshelwa zenzeka lapho izithelo zigcinwa ngokungalungile, uma ushukela uvinjelwa kuviniga noma utshwala.
Ukudla
Ingabe uzwela? Ungesabi! Lezi yi-polyphenols - izinto zokwelapha, ama-antioxidants. Ziningi kakhulu izithelo zomnqumo aluhlaza. Njengoba ukuvuthwa kweminqumo kunandisa inani lamafutha futhi kunciphisa okuqukethwe kwe-polyphenols. Ngakho-ke, abakhiqizi abangcono kakhulu basebenzisa abaqalayo ukuthela izithelo. Uma kungekho ukufutheka emafutheni, khona-ke kwakungekho izithelo ezingaphezu kwamandla - kukhona izinto ezimbalwa eziwusizo kuwo, futhi ukuphila kwayo kufushane.
Umbala awuyona inkomba yekhwalithi. Ingahluka ukusuka eluhlaza kuya ophuzi, kuye ngokuthi isifunda, indlela yokukhiqiza nokukhula kwesithelo. Futhi ukuba khona komthunzi obomvu emafutheni kubonisa isitoreji esingalungile.
Esikhathini sesibhakabhaka nesigqubuthe, ngokungafani namafutha omnqumo, kunamafutha amaningi "amabi" agcwele.
Ithiphu
Amafutha omnqumo ngumkhiqizo ophilayo, ngakho-ke udinga ukugcinwa ngokucophelela: eziqukathweni ezivaliwe ngokuqinile, ukuze kungabikho oxhumana nomoya, futhi endaweni emnyama ukuze i-chlorophyll equkethe amafutha ayihlanganyeli ngokukhanya. Imisebe yelanga nomoya yonakalisa kokubili ukunambitheka kanye nezakhiwo eziwusizo zamafutha.
Izinzuzo zamafutha
Noma yikuphi isi-Italy noma okungenani ukudlala ukudla kwase-Italy, izitsha ezidume kakhulu zingadumisa ingoma yamafutha omnqumo, ngenkathi ziwuthululela ekomelweni elikhethekile lokugcoba zibe isobho, isaladi, i-pasta, i-risotto, inyama nenhlanzi, ngokufishane, konke okukusetafuleni. Futhi, lapho bebuka uhlobo oluvuthiwe lwabantu bendawo, bakholelwa ngokuzithandela. Futhi uma uqala ukungabaza, ungalalela umbono wezingoti.
I-Vitamin E ne-polyphenols imelana ngokuphumelelayo nesenzo sama-radicals mahhala abhubhisa amangqamuzana, futhi abe nomphumela wokuvuselela.
I-predominance ye-monounsaturated fatty acids inciphisa ingozi ye-atherosclerosis nezinye izifo zenhliziyo.
Amafutha aguzwa kalula, futhi ngenxa yendawo ephakeme yokubilisa ilungele ukuthosa. Izondlo zokuncoma zincoma ukuthi ungashiseli amafutha anezinga lokubilisa elingezansi kwe-degrees 180, ngaphandle kwalokho izinto ze-carcinogenic ziqala ukwakha kuwo.
Imfihlo Yokunamathisela
I-Pasta yase-Italiya ibiza cishe yonke inhlama yenhlama futhi iyayithatha ngobuningi obukhulu. I-Acini di Rere ubuhlalu bufakwa ezinhlakeni ezimnandi, i-Casarecce ne-casseroles yi-casseroles, kanti i-Spaghetti eyaziwa kakhulu idonsa ngamatamatisi. Futhi ngokuphathwa ngokungathandeki nge-Maccaroni. E-factory enkulu kunazo zonke ezikhiqiza i-pasta yangempela yase-Italy, i-Barilla ikhiqiza izinhlobo ezingaphezu kuka-200 ze-pasta, futhi ngonyaka ngamunye zakha into entsha. Izingxabano eziningi azikhathaleli amafomu, kodwa amafomu. Zonke i-pasta ezomile zase-Italy zihlukaniswe zibe izinhlobo ezimbili: ezinye zenziwe kuphela ufulawa olukhethekile namanzi, kuyilapho abanye befaka iqanda. Futhi akukho izithasiselo zokufakelwa! Imfihlo yokunambitheka, ukuma nokusetshenziswa kwe-pasta yase-Italy kuwufulawa kanye nezici zenqubo yezobuchwepheshe, njengesikhathi sokumisa. Futhi lokhu kufinyelelwa eminyakeni eminingi yokukhiqiza. Ufulawa lwePasta ubizwa ngokuthi "Semolina" futhi utholakala kuphela ngesikolweni se-durum. Ama-giant anjengeBarilla awagaya ngethusi (elikhulu kakhulu emhlabeni). Ukuthinta i-semolina kufana ne-manga. Ukugaya okweqile kubonisa lokho okusemqoka: ukunamathela kungumthombo we-carbohydrate eziyinkimbinkimbi, okungafani nokulula, ukukhulula kancane kancane amandla adingekayo. Ipuleti ye-pasta izokunika amandla isikhathi eside kunomqwenga wenyama noma isaladi.
E-Italy, kuvunyelwe ukufaka ufulawa kusuka ezinhlobonhlobo zikakolweni kuya kuma-pasta zokupheka. Ngakho-ke, i-pasta yase-Italy - 100% yezinhlobo ezinzima.
Ukupheka ngesiNtaliyane
Ama-Italiya ahamba ngokumangalisayo ngokuphathelene nokupheka i-pasta. Umthetho odumile we-al dente ubhekwa njengengcwele njengomkhankaso we-Mass Mass. I-Macaroni kufanele ibe yiyona kuphela yezinga leqiniso lokuzilungiselela: ithambeke ngaphandle futhi iqine ngaphakathi ngaphakathi. Ukwenza lokhu, thatha i-pan yale vidiyo ukuze unamathisele olusetshenziselwa uketshezi lungabi ngaphezu kuka-3/4 wevolumu, namanzi - ngesilinganiso se-litre elilodwa ngemikhiqizo engu-100 g. Ngemuva kokubilisa, engeza usawoti bese ufaka i-pasta. Ungangeze amafutha omnqumo: uzohlanganisa imikhiqizo ngefilimu. Hlanganisa i-pasta ngesikhathi sokupheka. Futhi ugcine isikhathi esichazwe kuphakheji. Ngokushesha nje uma ubona ukuthi i-pasta ilungile, yilahle kulakholandi. Ungadli umhluzi. Ingasetshenziselwa ukwenza ama-sauces.
Hlanganisa ukunambitha
I-Macaroni kulula kakhulu ukuthuthwa futhi ngentshiseko yaseMedithera ukuqala ukudala ukuxuba okungajwayelekile kakhulu. Kodwa uma ufuna ukuthola iPasta yangempela italiana, yiba nesineke.
Landela lo mthetho "okungaphansi kuncono kunezinye". Lungiselela i-spaghetti con aglio yama-classic, i-olio e peperondno ne-garlic, amafutha omnqumo, i-red pepper kanye ne-parsley. Ngemuva kwabo amaNtaliyane afuna ukuchitha ubusuku. Noma uhlanganise amafutha omnqumo ngegalikhi, utamatisi ocijiwe, uphethi omile oshisayo kanye ne-basil fresh.
I-pasta i-pasta, isondlo se-sauce.
Imifino esisha inikeza ukunamathisela ukunambitheka kweMedithera. Isisekelo se-basil singcono ukwengeza ku-sauce ngomzuzu wokugcina. I-rosemary yezinkuni - enamathiselwe ngamakhowe.
Zama ukufaka i-sauce njengamafutha amancane ngangokunokwenzeka: ngenxa yalokho, okuqukethwe kwekhalori kwesidlo kukhula ngokuphawulekayo. Esikhundleni sokukhilimu, sebenzisa umhluzi noma imifino ehlanzekile (isibonelo, kusuka utamatisi noma uphepele obomvu obomvu).
Ungakwazi ukucebisa ukunamathisela ngamaprotheni ngokungeza ubhontshisi noma imikhiqizo yobisi ephansi.
Ungesabi ukuzama: ama-zucchini nama-eggplant ngamasoso aguquguquka ngokuphelele.
Amachizi
Asibizi i-Italy izwe lama-cheese, sinike lesi sihloko eFrance. Futhi ngokuphelele ize. Phela, amaGauls afunda isiko leshizi ekwenzeni amaRoma asendulo, futhi ubuciko bokhokho base-Apennines buphila nanamuhla. Lokhu kubonakala ngokushesha, ngokushesha nje lapho uthola emakethe yendawo ematasa, esetshenziswa ngaphansi kwezambulela ezimhlophe, lapho amasondo amakhulu kakhulu okusanhlamvu ehlala khona kanye namakhanda amathanga, kanye nezigaxa ezimhlophe zomthunzi omhlophe we-emerald green of the gorgonzola. Namuhla e-Italy kunezinhlobo ezingaba ngu-400 zama-ushizi, izakhamuzi zendawo azisebenzi kuphela ngewayini esikhundleni se-dessert, kodwa futhi zengeze izitsha ezithandwa kakhulu.
I-Mozzarella
I-cheese mozzarella yakwazi ukuba yingxenye yesidlo se-insney se-patriotic kakhulu: i-white cheese, i-basil eluhlaza, utamatisi obomvu yimibala yefulegi kazwelonke.
Ukuze isaladi ye-Capri, faka amagayi amancane omatamatisi kanye ne-thick-mozzarella (i-mozzarella engcono kakhulu ivela ebhodini lobisi). Fafaza amaqabunga ase-basil amasha, usawoti, pepper bese ufafaze ngamafutha omnqumo. Uma ubeka konke enhlama, uthola i-Pizza Margherita - ethandwa kakhulu emhlabeni.
Grana Padano
Le shizi ilawulwa ngokuvela. Omunye wabameli abakhulu be-grana yomndeni, izinyosi ezinzima ezinezakhi ezibucayi, ezingafanelanga emthunzini weParmesan odumile. Okuthakazelisayo, ngokunambitheka kwe-nutty, kuneminyaka engu-9 ubudala, ngokuhamba kwesikhathi kube lula ukugaya. Uma isikhathi eside sivuthwa ushizi, i-tart eyengeziwe iba. Akusiwo usawoti, i-grana Padano encane iyinhle ngewayini elibomvu. Ukukhishwa ushizi kuhanjiswe ku-pasta, i-risotto nemifino yemifino.
Iwayini
Umngane ongenakuqhathaniswa cishe cishe noma yikuphi ukudla kwase-Italy. Bakujabulela kancane kancane nangesikhathi eside. Ezindaweni zewayini ze-Apennines 20, futhi ngayinye - iwayini lendawo elithakazelisayo. Lapha, njengeminye imikhiqizo ye-Italy, ngeke uthole "ukuhlanganiswa kwezwe lomhlaba." Kungcono ukuqala ukujwayela namawayini wesifunda esisodwa. Isibonelo, kusukela esifundeni seVeneto - "inqwaba" enkulu kunazo zonke e-Italy. Yilapho amawayini amathathu athandwa kakhulu avela: i-Soave emhlophe, ogama lakhe lingumGothic King Theodoric, i-Bardolino ekhanyayo (obomvu noma obomvana) futhi edume kakhulu - i-Valpolicella - umbala ocebile we-cherry nokuvutha okunomusa. Kuzo zonke izinhlobonhlobo zeValpolicella, iwayini elihlonishwa kakhulu yi-Amarone iwayini kusukela kumagilebhisi aphelile, asebekhulile emigodini ye-oki. I-Amarone ukuziqhenya kwesifunda saseVeneto kanye nekhadi elivakashelayo iMeryasi yomndeni womndeni, esesizukulwaneni sesithupha sihlala sithembekile emasikweni wendawo yokuncintisana.