ITALY

Melanie Sawyer , A2

Native Dishes

Lasagne:

Originated in Italy, in the region of Emilia-Romagna, Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragu, bechamel, parmigiano-reggiano. Lasagne typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.


Timballo:

Is an Italian dish consisting of baked pasta, rice, or potatoes, usually with one or more other ingredients (cheese, meat, fish, vegetables, and fruit) included.


Bruschetta:

Is an "Antipasti" (meaning before the meal) appetizer/snack from Italy. It consist of grilled bread smothered with garlic and topped with olive oil, and salt and pepper. Toppings are optional but can include tomatoes, vegetables, beans, cured meat, or cheese. In Italy it is prepared using a brustonlina grill, made with a salami call ventricina.


Semifreddo:

is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because its usually produced by uniting two equal parts of ice cream and whipped cream.


Spaghetti:

Italy's most famous pasta including tomato sauce, tomatoe paste, water, onion, garlic, mushrooms with liquid, nutmeg and sugar in a dutch oven. After two hours they add the groud beef, you can crumble or form the meat however you desire then add cheese.

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