Ukuhamba emigwaqweni yase-Italy, ungakwazi yonke indawo ukugcina umuthi wama-olimon kanye nama-alimondi. Isibonelo, ama-alimondi entwasahlobo entwasahlobo ejabulisa amehlo abavakashi ngebala labo elimhlophe. Izithelo ezincane zikhangeleka kakhulu emehlweni ukuthi kukhona isifiso sokusiklebhula nokuwadla. Kodwa ungasheshi. Ama-almonds isipho esikhohlisayo semvelo. Kumele kukhunjulwe ukuthi izithelo zawo azikwazi ukusetshenziswa ngaphandle kokwelashwa okhethekile, kanti ezinye zinobuhlungu ngokuphelele. Uma uzama ama-ammondi aluhlaza ezinhlobonhlobo eziphephile, ungadumazeka nakakhulu ukunambitheka kwakhe. Njengoba bethi, akuyona yonke into igolide egcwala. Ngakho-ke, ukuze uzizwe ukunambitheka okujwayelekile kwama-almond, kufanele ulinde ukucubungula kwalo. Phela, lo mkhiqizo usetshenziswa amaNtaliyane eziningi zazo izitsha. Isibonelo, ama-alimondi ezinhlobonhlobo ezibabayo afanele ukwenza ushokoledi kanye nophuzo oludumile lwe-Amaretto. Inqwaba yama-alimondi amnandi kufanele isetshenziswe njenge-condiment yezidlo ezihlukahlukene zaleli cuisine. Futhi akuzona ama-dessert njalo.
Isimo sezulu esibucayi sase-Italy senza ipharadesi lomnqumo, iminqumo iwumkhiqizo odumile e-Italy nangaphezulu. Ayikho enye indawo emhlabeni ongayinambitha ama-olive omnyama adumile. Zibonakaliswa ukunambitheka okunomusa futhi okuhlabayo, okutholakala ngokuvuthwa kancane kancane kwe-fetus kulezi zimo zemvelo. Ama-Olives ayingxenye yezitsha eziningi zendabuko zokudla zase-Italy. Kodwa edume kakhulu, ngokungangabazeki, i-pizza nesaladi. Futhi, ungakhohlwa ukubaluleka komkhiqizo onjalo wokudla njengamafutha omnqumo. Akuyona kuphela ukugqoka okungcono kunoma yisiphi isaladi, kodwa futhi kuyindlela enhle kakhulu ye-cosmetology. Amakhemikhali asekelwe emafutheni omnqumo abe nezwe elibiza abesifazane abaningi. Ama-Olives asetshenziswa amaNtaliyane futhi njengesihenqo semimoya eminingi. Ngenxa yalokhu ukusetshenziswa izithelo ezingavuthiwe, ezihlanjululwa ngokucophelela. Ngakho-ke, ama-olivini angabizwa ngokuthi "uhlobo lwamakhukhamba aluhlaza", oluthandwa kakhulu eRussia.
Uma izimpumputhe zomhlaba wonke zenza iphunga leshizi, khona-ke zonke amagundane zazizohlala e-Italy. Njengoba leli lizwe likhiqiza izinhlobo ezihlukahlukene zama-ushizi ezingafani namanye amazwe, ukudla okunjalo - njengama- cheeses - ngeke kushiye noma ubani ongathandi. Okudume kakhulu yiParmesan noGorgonzola. I-Gorgonzola ingenxa yokuzalwa kukaGorgonzola kubalimi baseMilanese, ngenxa yokuthi babengazi lutho, bathelela ubisi olusha olungenayo ngezolo. Ngenxa yalesi sigameko, ubisi lwalugobile futhi lugcwele isikhunta sama-bluish. I-Gorgonzola ushizi, etholakala ngenxa yelithuba elihle, libhekwa njengenye yezinyosi ezibizayo kakhulu emhlabeni. Lezi zinhlobonhlobo, ezibhekwa ukunambitheka kwesiqhingana, zikhiqizwa esifundeni saseLombardy nasePiedmont. Lolu shizi lwenziwe izinyanga ezimbili besebenzisa ubuchwepheshe bokukhiqiza ushizi kunazo zonke. UGorgonzola isetshenziselwa ukupheka izitsha eziningi. Kodwa ikakhulukazi njengokugcwalisa i-risotto edumile nge-polenta.
Inhlanzi yama-Italian yama-Italian kusukela ezikhathini zasendulo ibhekwa njengehlobo losizi, njenge-Parmesan. Lezi zinhlobonhlobo eziqinile kufanele zihlonishwe kuphela ngoba inqubo yokuvuthwa kwayo ifinyelela eminyakeni emi-3 ukuya kweyine, ngokungafani ne-gorgonzola. Naphezu kokuthi lokhu kuyisihlobo esinzima se-ushizi, akusiwo amanoni (okuqukethwe kuphela kwamafutha angu-32 kwindaba eyomile). I-Parmesan nayo idumile ngokuphila kwayo kwelanga elide. Le shizi ingagcinwa iminyaka engaba ngu-10, futhi ngeke ilahlekelwe ukunambitheka kwayo, nakuba kuyoba nzima. Ngakho-ke, ukugcina isikhathi eside salezi zihlukahlukene kunconywa ukuthi usebenzise ifomu elivuliwe. Isibonelo, njengokugqoka i-pasta. Leli shizi linomnandi kakhulu we-island and flavor ukunambitheka. Konke lokhu kumenza abe ngumholi ngokweqile phakathi kwezilwane zase-Italy.
Ukudla kwesiNtaliyane kubonakala nokuba khona kwenani elikhulu lemifino nezithelo ezisetshenziselwa izitsha eziningi. Yingakho abanikazi bezondlo bavame ukuthanda lesi siko seCulinary. Isibonelo, akunakwenzeka ukucabanga i-Italy ngaphandle kwe-pasta, futhi unamathisele kuvame ukuhlotshaniswa notamatisi. Zise-Italy izinhlobo eziningi ezihlukahlukene. Futhi, izinto eziyisisekelo zokudla zase-Italy zihlanganisa nokusetshenziswa kokudla okunjengama-oranges nama-lemons, i-basil, i-garlic nama-peaches.
Kunzima ukucabanga ukuphela kokudla kunoma yiziphi izindawo zokudlela zase-Italy ngaphandle kwengilazi yewayini elibomvu . Kuyinto le masiko ekhethekile e-Italy kuphela, okwenza ukuphela kwesidlo kube mnandi futhi kukhange. Ngakho-ke, sikukwazisa ukuba ungakhulumi ngamasiko we-Italian cuisine, kodwa unamathele kubo. Phela, i-bouquet flavorful ehlanganiswa izithako ezidumile zediza lase-Italy ayikwazi ukushiya noma ubani ongathandanga. Nakhu, imikhiqizo yokudla yendabuko yase-Italy, ngaphandle kwakho lapho umbono wakho wezwe ungaphelele khona.