Italian cuisine recipes for hot appetizers. Recipes for Italian cold appetizers. Other Italian dishes

Guys, we put our soul into the site. Thank you for that
that you are discovering this beauty. Thanks for the inspiration and the goosebumps.
Join us on Facebook And In contact with

Pasta and pizza are two of the most popular dishes around the world that sunny Italy gave us. In fact, the range of traditional dishes of this distinctive country is so rich and varied that it is difficult to fit it into one article.

However, the editors website I have chosen for you the 10 most famous and most delicious Italian dishes that you will definitely want to try.

Panini

Traditional Italian closed hot sandwich filled with ham, Parmesan, tomatoes and pesto sauce on wheat bread, it has become popular all over the world due to its simple yet sophisticated taste.

You will need (for 4 servings):

• 8 slices white bread
• 2 tbsp. l. butter
• 200 g Mozzarella
• 2 tomatoes
• 2 tbsp. l. pesto sauce
• fresh basil leaves to taste

Preparation:

1. Spread pesto on 4 slices of bread.
2. Cut the mozzarella and tomatoes into thin slices. Place tomato slices on halves of bread with pesto and top with Mozzarella.
3. Then, if desired, you can put basil leaves on top, and cover each sandwich with the other half of the bread.
4. Then heat the pan and fry the panini in butter for 3 minutes on each side.

Panna cotta

A real celebration of taste made from cream, sugar and vanilla. The name of this amazing dessert is translated from Italian as “boiled cream” and is prepared mainly in the north of the country.

You will need:

• 1 liter full fat unsweetened pastry cream
• 150 g grated raspberries (optional)
• 20 g gelatin
• 20 whole raspberries (optional)
• 2-3 tbsp. l. Sahara
• 1/2 tsp. vanillin

Preparation:

1. Pour the cream into a small saucepan, place over low heat, add sugar and vanilla.
2. Dilute the gelatin with a small amount of warm water, then pour it into the heated cream, mix everything well until smooth - the gelatin should dissolve. Pour dessert into bowls.
3. Place in each glass with butter cream raspberries.
4. Refrigerate the dessert for at least 4 hours, during which time it should harden well.
5. Pour grated raspberries (or any other berry sauce) over the dessert and serve.

Chicken Parmignana

One of the most popular dishes in the Campania region and Sicily has become widespread in the United States. Tender chicken fillet baked in tomato sauce with Parmesan is the perfect complement to spaghetti.

You will need:

• black pepper - 1/2 tsp.
• breadcrumbs - 2/3 cup
• salt - 1 tsp.
• red hot pepper - 1/2 pod
• Parmesan cheese - 50 g
• chicken (breast) - 1 pc.
• sifted flour - 1/2 cup
• basil - 1 bunch
• olive oil - 3-4 tbsp. l.
• Mozzarella cheese - 4 slices
• large egg - 1 pc.
• young garlic - 4 cloves
• large tomatoes - 3-4 pcs.
• small onion - 1-2 pcs.

Preparation:

1. Remove skin and bones from the chicken breast, wash and dry with a towel. Cut each half lengthwise into 2 parts. Season with salt, black pepper, chopped garlic and basil. Add 1-2 tablespoons of olive oil, stir and refrigerate for 1 hour.
2. Prepare the sauce. To do this, fry an onion cut into small cubes until transparent in 2 tablespoons of olive oil, add chopped garlic, simmer for another 5 minutes. Then add grated or blended tomatoes and flakes hot pepper. Simmer for 10-15 minutes to evaporate excess liquid. Add chopped basil to the prepared sauce.
3. Prepare 3 containers for breading. Pour flour into the first, beat into the second a raw egg, mixed with a small amount of water, and place the mixture in the third breadcrumbs and Parmesan cheese, grated on a fine grater. Every piece chicken fillet roll successively in flour, lezone and bread-cheese mixture and place on a greased baking sheet or in a baking dish. Place in preheated oven for 15 minutes.
4. Remove the pan with the fillets from the oven and top each piece with a layer of tomato sauce and a slice of Mozzarella cheese. Return the pan with the fillets to the oven and bake for another 5 minutes. Serve garnished with a sprig of fresh basil.

Gelato

The taste of the original Italian dessert gelato cannot be compared with any other ice cream. It is rightfully considered the best sweet culinary masterpiece of this sunny country.

You will need:

• 250 ml whole milk
• 250 ml cream with a fat content of 33-35%
• 4 egg yolks
• 150 g sugar
• 1 vanilla pod or 1 tsp. vanilla extract

Preparation:

1. Pour milk into a deep non-stick bowl, add cream and half a portion of sugar. Heat over low heat and bring the mixture until small bubbles appear, stirring constantly. Don't boil! Remove from heat, add vanilla extract.
2. Separate the yolks from the whites. Lightly beat the yolks. You can beat it either manually (with a whisk) or using a mixer.
3. Add the second part of sugar and continue whisking continuously. Pour in a little more hot mixture and continue whisking for another 1-2 minutes. Pour the yolk-sugar mixture into the milk-cream mixture and continue whisking continuously. Heat the mixture over low heat, stirring constantly.
4. Using a thermometer, measure the temperature of the mixture. It is very important to prevent it from overheating. The custard is ready when it begins to thicken and reaches 185°F (85°C). You can determine the temperature without a thermometer by observing the cooking process. As soon as the mixture begins to bubble, the heating process must be completed. The custard is completely ready when it has become sufficiently thick and viscous. Just enough to completely cover the back of the spoon or spatula.
5. Strain the mixture through a sieve to avoid lumps into a deep bowl immersed in crushed ice. An ice bath will allow the hot custard Cool much faster and continue cooking immediately. Pour the well-cooled mixture into the bowl of an automatic ice cream maker. The freezing time in the ice cream maker is indicated in the instructions for your machine. Typically this time is from 20 to 30 minutes.
6. Then transfer the ice cream to an airtight container and place in the freezer for another 30 minutes.

Risotto

Along with spaghetti Italian risotto considered one of the most common dishes. The rice base allows you to endlessly fantasize with fillings and add any ingredients to your taste.

You will need:

• chicken fillet (breast and thighs) - 1 kg
• celery stalk - 1 pc.
• onions - 2 pcs.
• carrots - 1 pc.
• butter - 100 g
• dry white wine - 200 ml
• Arborio rice - 200 g
• Parmesan cheese - 50 g
• salt and pepper to taste

Preparation:

1. Cut the chicken meat into cubes, do not throw away the bones. Place chicken bones, whole celery, carrots and 1 onion in a saucepan. Add 1.5 liters of water, pepper and salt. Bring to a boil and simmer over low heat for 30 minutes. Strain the broth, pour 500ml of the broth into a clean saucepan and heat until it simmers gently.
2. Melt 65 grams of butter in a saucepan, add 1 finely chopped onion and chicken meat. Stir-fry over low heat for 10 minutes until the chicken is golden brown. Add wine, salt and pepper. Cook for another 12-15 minutes until the liquid has evaporated.
3. Add rice and cook, stirring, 2 minutes until rice is translucent. Add enough broth to cover all the rice and cook, stirring constantly, until the broth has evaporated. Then add the broth again and continue cooking, stirring.
4. Continue until the risotto is ready (about 20 minutes), then remove the pan from the heat and, while the risotto is hot, stir in the remaining butter and grated Parmesan. Cover with a lid and wait 5-7 minutes. The dish is ready!

Lasagna

A traditional dish from Bologna, made from layers of dough mixed with layers of filling, topped with a sauce (usually bechamel). Layers of filling can be made from meat stew or minced meat, tomatoes, spinach, other vegetables and, of course, Parmesan cheese.

You will need:

• minced beef - 400 g
• onion - 40 g
• carrots - 100 g
• celery stalks - 40 g
• tomato paste - 40 g
• water - 400 ml
• wheat flour - 40 g
• butter - 40 g
• milk 3.2% - 750 ml
• ground nutmeg - 1 pinch
• fresh basil - 4 sprigs
• salt - 2 pinches
• olive oil- 1 tbsp. l.
• Parmesan cheese - 80 g
• pasta dough for lasagna - 8 pcs.

Preparation:

1. Prepare bolognese sauce.
   Mix tomato paste With hot water. Cut onions, carrots and celery into small cubes. Place vegetables and minced meat in a saucepan, pour tomato sauce, salt, bring to a boil, simmer over medium heat under the lid for 30 minutes. 2-3 minutes before readiness, add finely chopped basil.
2. Prepare bechamel sauce.
   Pour the milk into a saucepan and heat without bringing to a boil. The milk should be hot. Melt the butter in a saucepan, add flour, fry for 2-3 minutes, then gradually add hot milk, stirring so that there are no lumps. Continue stirring and simmer over low heat, add salt and nutmeg. The sauce will be ready when it thickens and you can remove it from the heat.
3. We spread the lasagna.
   Grate the cheese. Preheat the oven to 220 degrees. Grease the bottom of the pan with oil, pour in a little bechamel sauce so that the bottom is completely covered, then follow the same principle with Bolognese sauce. Lay out 4 sheets of lasagna dough overlapping each other. Pour sauces on top, sprinkle with cheese, lay out sheets of dough again, pour sauces and sprinkle with cheese.
4. Place the mold in a hot oven for 20 minutes. Then turn off the oven, cover with foil and leave in hot oven for another 10 minutes.

Tiramisu

A fabulously tender delicacy with a mild coffee taste is traditionally prepared from Mascarpone cheese and special cookies savoiardi.

You will need:

• 500 g cream cheese Mascarpone
• 4 eggs
• powdered sugar - 5 tbsp. l.
• 300 ml cold strong espresso
• 1 glass of sweet wine Marsala (or cognac, or rum, or Amaretto - just not glasses, but a few spoons)
• 200 g prepared savoiardi (or lady fingers)
• bitter cocoa powder for dusting or dark dark chocolate

Preparation:

1. Beat the whites into a very strong foam. For greater foam strength, it is advisable to add a little powdered sugar at the end of whipping. The density of the whipped egg whites will determine whether the cream will spread or not.
2. Grind the yolks until white with powdered sugar.
3. Add Mascarpone and stir well (it’s easier to use a large fork).
4. Add egg whites to the cream by spoonfuls and mix gently.
5. Mix cold espresso with alcohol. Dip each cookie into the coffee mixture for 5 seconds and place in the pan.
6. Spread half the cream on the savoiardi. Place a second layer of coffee-soaked cookies on top.
7. Place the remaining cream on them. Decorate the top with cream from a pastry syringe.
8. Place the tiramisu in the refrigerator for 5-6 hours. During this time the cream will thicken.
9. Sprinkle with bitter cocoa powder or dark chocolate before serving.

Tortellini

Italian dumplings from unleavened dough with meat, cheese or vegetables. The historical homeland of tortellini is the Emilia region.

You will need:
Dough:

• flour - 2 cups
• yolk - 1 pc.
• water (warm) - 100 ml

Filling:

• spinach (fresh or frozen) - 2 large bunches (200 g)
• cheese (ideally ricotta, but regular cottage cheese is fine) - 200 g
• onion - 1 pc.
• salt to taste (0.25 tsp)

Refueling:

• butter - 100 g
• garlic - 1-2 cloves
• Parmesan (can be replaced with any hard grated cheese) to taste

Preparation:

1. Let's prepare the filling. If the spinach is fresh, wash it thoroughly, dry it and chop it. If frozen, then defrost, drain, and chop. Heat a small amount in a frying pan vegetable oil and fry the spinach for about 7-9 minutes, stirring occasionally.
2. Peel and finely chop the onion. Transfer the prepared spinach to a separate bowl, add a little more vegetable oil (1 tbsp) to the frying pan and sauté the onion until soft for about 5 minutes. Add cheese (ricotta or cottage cheese) and sautéed onions to the spinach and mix - the filling is ready.
3. Fill a wide saucepan with water, add salt and place over medium heat until the water boils.
4. Knead the dough: to do this, combine all the components of the dough according to the recipe, knead it for a while (it is very convenient to first mix everything with a mixer, and then add it with your hands). Then divide the dough into 2 equal parts and wrap each in cling film so that it sits and does not dry out.
5. After 10-15 minutes (or better after half an hour), unroll the dough and roll it into long thin rectangular strips. How thinner dough If you manage to roll it out, the better.
6. Place the filling on one layer of dough in such quantities and at such intervals that the size of the finished tortellini suits you. So, cover the filling placed on one layer of dough with another rolled out layer. Press down with your fingers where the layers of dough meet to form the contours of each dumpling.
7. As soon as the first part of the tortellini is ready, immediately place them in boiling salted water. As soon as they surface, continue cooking for another 3-4 minutes, and then remove them to a plate with a slotted spoon.
8. To make the dressing, melt the butter and mix it with pressed garlic. Place the tortellini in a bowl (pour a little dressing in there so they don’t stick to the plate) and pour the dressing over it, sprinkle grated Parmesan on top, decorate with a leaf of any greenery and start enjoying.

1. Beat eggs with cream, salt and pepper. When the eggs and cream turn into a homogeneous mixture, add the herbs.
2. Heat a frying pan, pour a spoonful of olive oil. Fry the sausages on both sides. As soon as they become soft, use a wooden spatula to separate them into pieces. Continue frying until fully cooked.
3. Pour the remaining olive oil into the pan. We put half of our sausages on the bottom. Then pour in the egg-cream mixture. Lay out the tomato pieces and spoon the ricotta between them. Then lay out the remaining sausages.
4. Place the frittata in the oven for 20-25 minutes.
5. When the dish is ready, take it out and cool for 5 minutes. Sprinkle with basil and eat.

A typical dish of the Emilia-Romagna region (more precisely Bologna). Boiled sausage large in diameter (but served thinly sliced), to which ingredients such as olives, pistachios, etc. can be added. After our doctoral thesis for 2 rubles. 20k. - so-so.

Prosciutto crudo

Typical Italian appetizer. Thinly sliced ​​dry-cured pork ham. The most famous dry-cured ham is Prosciutto di Parma, in Russian Parma Ham. Aged for an average of 22 weeks, salt content in finished product should not exceed 5%.

Prosciutto e Melone (Ham with Melon)

An expanded version of the previous snack. Thinly sliced ​​raw smoked ham with melon slices. The Italian translator did not think that these two ingredients go together, but nevertheless they do. Definitely try it, but I recommend ordering in May-June-July, when melon season is in progress.

Speck

Basically the same as Prosciutto Crudo, but this raw smoked ham is made in the Alps, in the province of South Tyrol, where the Germans live. Therefore, the German word is literally translated as “spig”, although it is made from lean pork.

Tagliere di Salumi

Translated from Italian “Plate with Smoked Meats”. Same thing as .

This is an article with photos about dishes Italian cuisine must-eat foods in Italy. Italian cuisine is considered some of the best in the world, but you need to know what to choose from the menu.

After a couple of days in Italy, stuffed with pizza, pasta and panini, I ran into a problem. What exactly should you order in Italian restaurants so as not to be disappointed (or God forbid you lose weight :)) during your 3 weeks of vacation?

My dear readers, friends and subscribers on social media came to the rescue. networks who generously shared their advice, for which we thank them very much. Below is a jointly compiled list of Italian dishes, as well as the average price of food in Italian establishments. I tried 90% of the list and left 10% for next time.

Seafood in Italy

• Tomato soup from mussels(Zuppa di cozze al pomodoro) - the best thing I had the opportunity to eat in Italy. I also ate Sicilian-style mussels and was not delighted. It all depends on the restaurant. Price 8-13€

• King prawns grilled or in sauces (Gamberoni alla griglia). The most delicious shrimp were in . Price 10-15€

• Swordfish in Sicilian style with tomatoes (Pesce spada alla siciliana). Price 12-13€

• Swordfish Grilled(Pesce spada alla griglia). Price 12-13€

• Grilled Dorado(Dorado Griglio). Price 50-60€ for 1 kg. Dorado is worth on the market 15€ per kg .

• Octopus in different variations (Polpo). For example, Sicilian-style octopus with garlic and thyme. “Nothing tastier has yet been invented in Mediterranean cuisine,” is a quote from traveler and gourmet Sergei Kormilitsyn. 12-18€ for a hot dish

• Octopus with potatoes(Polpo con patate) is a specialty of the Amalfi Coast. Keep in mind that octopus is often served as a cold appetizer in Sicily and southern Italy. Price 7 —8€

• Shrimp cocktail(Сocktail di gamberi). Popular cold appetizer. Not for everybody. Served in a glass with shrimp mixed with salad and sauce. If you spread shrimp on bread, it turns out delicious. 7-10€

Tomato mussel soup
Shrimp cocktail and octopus with potatoes
Grilled swordfish

Other Italian dishes

• Eggplant, baked with tomatoes, mozzarella and parmesan (Melanzane alla parmigiana)

• Grilled vegetables(Verdure alla griglia) - always delicious. Price 6€

• Lamb meat on skewers(Arrosticini di pecora). This dish is prepared only in the Abruzzo region and nowhere else. To prepare this lamb kebab in the Marche region, you had to order the meat online from Abruzzo. I haven't eaten the lamb, but the guys said it was delicious.

Lamb meat on a skewer

• Spaghetti with clams and parsley (Spaghetti con le vongole). Friends prepared this dish from shellfish collected on the seashore near their house. You need to collect shellfish early in the morning (at 6-7 o'clock) in order to get ahead of other fishermen. 12-15€

• Carne cruda(Сarne cruda) - raw beef of a certain breed of bulls, a minimum of spices. Originally from Piedmont. Have not tried. 15-20€

• Pizza(Pizza) - real pizza is cooked in a charcoal oven. We can talk about pizza for a long time. From 2€ for a piece in a street eatery up to 12€ for pizza with seafood in a restaurant.

• Paste(Pasta) - a traditional dish Italian cuisine. Pasta With various sauces. For our taste, pasta in Italy is undercooked. They specially cook the pasta for a very short time. The version of pasta that is served in our restaurants will be tasteless and overcooked for an Italian. 7-15€

Be sure to read mine, where I tell you how much a vacation in this delicious and warm country will cost

Pizza in Italy
Spaghetti with clams

• Minestroni(Minestrone) - vegetable soup

• Panini(Panini) - Italian flat white sandwich wheat bread, price 5€

• Risotto(Risotto) - a rice dish. Prepared with seafood, meat, vegetables. 8-13€

• Lasagna(Lasagne) - a popular Italian dish made from flat sheets of pasta with filling, 9-12€

• Ravioli(Ravioli) is an Italian analogue of dumplings made from pasta sheets with filling. Restaurants often serve store-bought ravioli - they are mediocre. When you twist it by hand, it turns out very tasty.

• Polenta(Polenta) - porridge made from corn flour

• Caprese(Caprese) - Italian appetizer made from tomatoes, mozzarella, basil and olive oil

• Gnocchi(Gnocchi) - Italian dumplings

• Provola and Caciocavallo cheeses

Sicilian swordfish with tomatoes and peppers Grilled vegetables

Italian desserts

Desserts and sweets are usually sold in cafes or establishments called Pasticceria

• Tortuffa(Tortuffa) - a divinely delicious scoop of ice cream with chocolate inside. It is better not to order chocolate ice cream because the chocolate with chocolate is too sweet. Costs 4-5€

• Granita(Granita) - Sicilian dessert. Crushed ice with sugar syrup different colors and tastes. Price 3-4€

• Cannoli(Cannoli) is a Sicilian dessert. A waffle tube filled with mascarpone cheese, whipped cottage cheese or ricotta with the addition of syrups or wine. Sold everywhere

• Tiramisu(Tiramisù) is the cake of Italian students because it does not need to be baked. Made from savoiardi biscuits, mascarpone cheese, coffee, eggs and sugar. I thought that I had eaten Tiramisu many times, but it turned out that before my trip to Italy I had never tried Tiramisu.

• Ice cream(Gelate) sold at Gelateria - from 1€ per ball. On average - 2 € for a small box and 4-5€ for a big one. On tourist streets they ask for 4-5€ for one small ball.

• Coffee, coffee, coffee, coffee! Even if you don't drink coffee, it's worth a try. 1-4€, average 2€

Ice cream in Italy. 2.5 euros for three different balls
Italian sweets

Where to eat in Italy?

Establishments in Italy are divided into several types:

• Ristorante— high prices and level of service.

• Trattoria- often this is a family establishment with a homely atmosphere, a regular clientele and a menu in Italian. Prices in trattorias are lower than in restaurants.

• Taverna is a tavern where you can not only drink, but also eat.

• Osteria- also a simpler establishment with food and wine.

• Pizzeria— usually there are only pizza and appetizers on the menu, and less often other dishes.

• Gelateria— they sell ice cream there

• Pasticceria— cakes, pastries and desserts are sold here

Italian restaurant

Where can I buy products in Italy?

There are many chain supermarkets in Italy: Lidl, Auchan, Carrefour and others. Also, in every town, even the smallest one, there will definitely be a small Supermercado, where essential and essential products are sold at inflated prices.

If you want to cook your own food, you can also buy food in Italy in special shops. I don’t know if they exist in the north, but they are still popular in the south of Italy. We mostly rented apartments with a kitchen and sometimes cooked our own meals.

• Macelleria- Butcher shop

• Pescheria or Mercato del pesce— a store or market with seafood. Markets are usually open in the morning

• Panificio- bakery

Dorado, bought in a store and prepared at home. The asking price is 10 euros for 2 fish.
Pasta in an Italian store

What do you need to know before going to an Italian restaurant in Italy?

• In Italy, expensive does not = tasty. More often it's the other way around. If possible, always ask locals where they eat and go to local establishments.

• If you want to have a normal tasty meal in Italy, it is better to learn the names of the main dishes and products in Italian.

• Cafes and restaurants that have menus in English or Russian are aimed at tourists. There's a good chance the food there is so-so.

• We encountered that the prices on the menu in Italian were lower than for the same dishes on the menu in English.

• Check the final invoice amount. There was a precedent when they added a couple of euros to the price indicated on the menu. When they pointed out the mistake to the waitress, they returned the money. It's a small thing, but still unpleasant.

• In some restaurants, the amount of the bill depends not only on what exactly you ate, but also on where exactly you sat: at the bar, at a table by the window, on the terrace. This is rather rare, but it may happen that breakfast will cost as much as full lunch because your table had a good view.

• If before eating you are served chopsticks, popular in Italy, palm oil, do not rush to eat them. This is not Mexico, where they give free tacos, or even Georgia with its pita bread at the expense of the establishment. Once, to celebrate, we ate one stick each, each cost 3€ .

• Bread is often served with meals. Sometimes they take money for it, sometimes they don’t. The Italians themselves pour olive oil on their bread (it is always present on the table) - it tastes better.

• Restaurants also charge for water 2-3€ , but they can bring it without asking.

• Drinks in restaurants cost 2-4€ for a small can of cola or beer, 2-3€ for a bottle of water.

• Tips in Italy are included in the bill in most restaurants and cafes and amount to 10% of the amount

• If you want to eat in a small town, be prepared for the fact that most establishments are open from 12.00 to 14.00, after which they close for a siesta from 14.30 to 18.00, then open until 21-22 hours. It is not easy to find an establishment that is open in the middle of the night. Italians have lunch strictly from 13.00 to 14.30, and have dinner only in the evening, so if the city is unpopular among tourists, restaurants and cafes will be closed for several hours during the day in 90% of cases.

• Italians drink coffee around the clock, but cappuccino only in the morning. If you plan to pretend to be a local, don’t drink cappuccino during the day and evening - sleep yourself :)

Unsuccessful mussel soup with seaweed

Menu in Italian restaurants

The menu in Italian restaurants usually consists of several sections.

Antipasti (“antipasti” or “antipasto” if in the singular) is Italian snacks, without which no Italian meal, no matter how long, is unthinkable. Literally translated, “antipasti” means “before a meal,” that is, a dish consumed as a prelude to the main hearty dishes of lunch or dinner. Below we list in detail the main types of Italian snacks. There will be dishes with smoked meats, and vegetables marinated in oil, and dishes with olives, and caprese, and dishes with cheeses and seafood, and, and, and dishes with pieces of fresh fruit and herbs.

The selection of Italian snacks is truly huge. In general, it should be said that if in some establishment Catering, associated with Italian cuisine, they will not be able to offer it to you, then this will only speak of the unprofessionalism of the chefs there. As a rule, the higher the class of an Italian restaurant, the higher the chance that you will find a display case with snacks, where you can choose those that your heart desires.

Types of antipasti

All Italian antipasti can be divided into three main types: meat antipasti, fish antipasti and vegetarian antipasti.

If you suddenly have to order them in Italy, then my advice to you is to try to order fish antipasti where they definitely know how to cook them, that is, in the coastal cities: Catania, Rimini, Livorno, Genoa, Venice and Milan. The latter is not located on the sea, but there is always the freshest fish and virtuoso chefs when it comes to fish antipasti.

In the central part of the country, where the sea is relatively far away (not by our standards), I would recommend trying meat antipasti: in Verona, Brescia, Mantua.

Don’t forget that white wine goes well with fish dishes (and this also applies to appetizers), and it’s better to order red wine with meat antipasti. You can even go with fish with beer, for that matter, but under no circumstances take local vodka (grappa). This, let's say, is not for everyone.

Antipasti di pesce – fish snacks

Antipasto di pesce

Antipasto di pesce– cold assorted fish appetizer. It is characteristic that there should not be a lot of fish in its composition. What should be: shrimp, lobsters, crustaceans, shells and small pieces of fish are allowed.

Capesante

Capesante- This is a scallop antipasti. Translated from Italian it means “Holy Head”. It so happened historically that in medieval Italy scallops were distributed everywhere and were eaten by the poorest segments of the population, mainly poor monks. They could catch scallops during their long wanderings anywhere on the coast and cook them right there on the spot. And they practically had no other food.

Carpaccio di pesce spada (salmone, tonno)

Carpaccio di pesce spada (salmone, tonno)– antipasti in the form of sliced ​​swordfish (salmon, tuna). It comes in the form of cutting all three types, then it is called tris di pesce. The fish must be smoked.

Cocktail di gamberetti con salsa rosa

Cocktail di gamberetti con salsa rosa– carefully peeled pink shrimp with a thick sauce. Very tasty snack!

Cozze e Vongole

Cozze e Vongole- these are mussels and small gray boiled shells, which we call “venery”. Beautiful and very healthy dish, which goes well with white wine.

Cozze alla Marinara

Cozze alla Marinara- in general, this is the same dish as Zuppa di Cozze, that is, fisherman's mussels. Mussels are boiled in own juice(just in a deep bowl without water). During the cooking process they open on their own. To the dish Cozze alla Marinara An empty vessel is also supplied for discarding inedible shells. But if the shell did not open during cooking, then you just need to throw it out entirely - it was spoiled even before you tried to cook it. It is not always possible to determine this in advance. This dish you can pepper generously and add tomatoes, then we get another dish - Pepato.

Crudo di mare

It's just another name for the dish Antipasto di pesce.

Frittura di calamari

Frittura di calamari– this is a very fatty food for the stomach fried dish. Translated as “deep-fried squid.” As an addition, other inhabitants of the deep sea may be found in deep frying.

Insalata ai frutti di mare

Insalata ai frutti di mare- funny translation “from sea reptiles.” Boiled squid, octopus, mussels and all sorts of other things that were caught in the nets overnight and brought aboard the fishing boats in the morning. Watered abundantly lemon juice and olive oil.

Moscardini in umido

Moscardini in umido- This is an antipasti made from small boiled octopus, which is covered in tomato sauce and served with polenta. Tasty enough even for those who are skeptic about seafood.

Pepata

Pepata– fish antipasti, which is a more savory version of the dish Cozze alla Marinara. The name translates as “pepper”. As we wrote above, the main difference from Cozze alla Marinara consists of adding tomato and pepper.

Tartara di tonno (di salmone)

Tartara di tonno (di salmone)– tuna (salmon) tartare. Tuna (salmon) is chopped very finely and formed into a kind of cutlet. Initially, the ingredient should be lightly salted.

Zuppa di cozze (di pesce)

Zuppa di cozze Cozze alla Marinara.

Zuppa di pesce– (from sea reptiles) will differ in that, in addition to mussels, a couple of tiger shrimps or a couple of crayfish will be added to it. We can say that this dish is a relative of Russian fish soup, although not the closest.

Antipasti di carne – meat snacks

Affettato misto

Affettato misto– assorted meat antipasti. May include: p rosciutto crudo(raw smoked jamon ham), salame (smoked sausage) and s oppressa(this is in the Veneto region, thick dry-cured salami).

Bresaola

Bresaola– bresaola. This is beef that was salted for about 2 weeks and then aged for about 2-3 months. Bresaola is consumed raw, is highly digestible and contains almost no fat, but contains a lot of iron and protein. As an option: Bresaola Equina or "Bresaola horse".

Carpaccio con rucola e grana

Carpaccio con rucola e grana– antipasti made from lightly marinated beef, which is cut into thin slices. For this dish in classic version add dandelion and some hard cheese, for example cheese Grana. Also called "carpaccio" and seasoned with lemon juice (fresh) and olive oil.

Mortadella

Mortadella is an antipasti from the city of Bologna. Thinly sliced ​​boiled sausage of substantial diameter. Pistachios and olives can be added to the dish.

Prosciutto crudo

Prosciutto crudo- a common Italian antipasti. Dry-cured ham, thinly sliced. Simple and tasteful. And, perhaps, the most famous of Italian dry-cured hams is Parma ham ( Prosciutto di Parma).

Prosciutto e Melone

Prosciutto e Melone– ham with melon and, in fact, a complicated version of the previous antipasti. TO dry-cured ham melon slices are added. It's hard to imagine that this can be successfully combined, but nevertheless.

Tagliere di Salumi

Tagliere di Salumi- this is just another name for the dish Affettato misto. The name translates as “Plate with Smoked Meat”.

Italian vegetarian snacks

Bruschetta

Bruschetta– translated as “roast”. Bruschetta is soaked in olive oil and garlic. White bread, which is fried and garnished with tomato slices. Tasty and satisfying, and most importantly, it cooks very quickly.

Caprese

Caprese- in the closest translation from Italian, “a dish from the island of Capri,” where Maxim Gorky loved to visit a century ago. It is not that far from the city of Naples. Caprese is tomatoes with cheese (“ Mozzarella"). Well, the ultimate dream of every caprese is to be made from buffalo milk - “ Mozzarella di buffalo.”

Insalata mista

Insalata mista– is both a side dish and an appetizer – you can order it either way. Contains: red bitter salad, green salad, arugula and carrots. As a dressing, you can use olive oil, balsamic vinegar (you can also use regular vinegar), salt and pepper.

Polenta

Polenta is a dish typical of the northern regions of Italy that came to us from antiquity. - This corn porridge, which can be toasted and thick. Corn replaced millet in the Middle Ages, when sailors brought it from the New World. Depending on the overall richness of the meal, it can be considered either an antipasti or a main course.

Tagliere di Formaggi

Tagliere di Formaggi- translated into Russian as “Plate with Cheeses”. Usually, Tagliere di Formaggi This is a cheese slicer. For example, you can serve Gorgonzola or Brie cheeses (soft with mold) and Grana or Parmesan ( hard cheeses). You can also add special jam to the dish - Mostarda.

Sandwich recipes

On the pages of this section you will also find sandwich recipes Italian cuisine. Sandwiches and snacks are an integral part of any developed cuisine, including Italian. A distinctive feature of Italian sandwiches, as well as all Italian cuisine in general, is the mandatory use of fresh herbs, vegetables and sauces in the vast majority of recipes.

All of the above fully applies to traditional snacks Italian cuisine. So, read and prepare - sandwich recipes and Italian appetizers.