can you give me some Italy food information(english please )

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Focaccia - a flatbread, contains slightly more oil than normal breads and mostly flavoured with dried herbs. It has a crisp crust from the oil, a texture which Italians love.

Pizza - a flatbread first made with tomato sauce, sliced mozzarella, fresh basil, and olive oil. This variety is now called Pizza Margherita. The deep pan pizza a.k.a. Boston-style, (Pizza Hut’s signature pizza), is an American variation, and not popular in Italy.

Bruschetta - a slice of bread, which is grilled or toasted, and flavoured by rubbing garlic on the surface. Traditionally, it is topped with olive oil, salt and pepper, but the more common variation of bruschetta is topped with tomatoes, red pepper, and cheese, and is baked again until the cheese has melted.

Risotto - a creamy rice dish flavoured with stock/broth, white wine, and vegetables and/or meat. As most Italian dishes, it usually contains Parmigiano Reggiano (original Italian parmesan cheese) and the creamy texture is from the amylopectin starch from short grain rice. The grains of rice are individual; not mushy, and it normally takes 30 minutes to make, even in busy restaurants.

Lasagna - a layered pasta casserole, the traditional Lasagne alla Bollognese contains: ground meat & vegetables in a tomato Bolognese sauce, a bechamel (white sauce), and cooked lasagna noodles. It is topped with Parmigiano Reggiano. (Lasagna is singular, used in North America, and Lasagne is plural used in Europe). Lasagna in Italy is usually made of a combination of meat - beef, pork sausage and/or pork, but in other parts of the world it is usually made solely of ground beef.

Pasta - are typically made of semolina, or a blend of semolina and other flour. The basic rule is thin sauces for thin pastas, and thick sauces for thick pastas.

Ravioli - a stuffed pasta, mostly seen in rectangular or circular shape. They are often filled with cream-based sauce with meat or vegetables, or a cheese and vegetable filling. The fillings are usually a bit thick to prevent leakage.

Ossobuco - a renowned Italian dish of braised veal shanks in wine & stock/broth.

Minestrone soup - a soup created for using leftover ingredients. It always contains vegetables, and now most variations are tomato-based, but the other ingredients are optional and depend on the ingredients available, such as beans, onion, celery, meat, and usually contains a starch (pasta or rice).

Frittata - an Italian omelette. They are typically much thicker than omelettes of other countries and are par-cooked on stovetop, usually finished baking or broiling in the oven. They also contain vegetables and/or meat.

Biscotti - an Italian cookie, distinguished by their shape – they are cut from a thick dough into strips which are much longer than regular cookies and usually dipped into espresso. They are quite dry, hard, and do not contain as much fat as normal cookies. As most Italian pastries and desserts, they often contain almonds or hazelnuts.

Cannoli - a fried tube shaped pastry filled with sweetened ricotta or mascarpone cheese, usually flavoured with liquor, nuts, or chocolate, etc.

Italians are known for their wide varieties of sausages and dried/cured meat products, e.g. prosciutto, pancetta, salami, coppa, bresaola, guanciale, lardo, etc. The dried/cured meats are thinly sliced and are always served raw in antipasto (appetizers) and sandwiches.
They are also known for their cheeses, all made of raw milk, and have distinguished regional taste and texture.
Parmigiano Reggiano is used in nearly every compatible savoury dish, and ricotta is used in a variety of savoury and sweet applications (e.g. it can be used for the white sauce in lasagna, and also used in making tiramisu, and pastry fillings). Many times mascarpone is paired, or interchangeable with ricotta in sweet applications, but mascarpone is much denser in milk fat.

can you give me some Italy food information(english please )

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