意大利有乜野特色食物????急!!!!!

嘩~~都好多喎, 你指邊個地區先.

我嘅選擇系
a/ 頭盤
- Mozzarella with Tomato (水牛芝士配番茄), or
- Beef carpaccio (生片薄牛肉片)

b/ 主菜
- Risotto Salmoni (三文魚飯... 超正, creammy source), or
- Veal Milanese (米蘭特式牛仔肉... 其實, 意大利整牛仔肉好出名, 唔一定系Mialnese), or
- Herb crusted lamb rack (香草羊架)

c/ 甜品
- 我唔系好中意Tiramisu. 如果你中意都ok, 不過, 香港嗰啲大部分so and so, or
- GELATO (traditional Italian ice cream by scoop) <== 我自己比較中意食雪糕

d/ drinks
- 我一定選擇esspresso
**cappuccino於意大利系早上飲. 不過, 如果你中意都無乜問題..

2007-05-01 16:39:34 補充：
a/ 頭盤- parma ham (薄鹹火腿包(/圈)木瓜)

2007-05-01 16:43:21 補充：
點解有啲字唔見左? 再打.. a/ 頭盤- parma ham (薄鹹火腿包(/圈)木瓜) 我好中意嘅頭盤之一.同Beef Carpaccio一樣, 系好特式嘅意大利菜頭盤之一**** 本人經常到意大利, 在港也經常食意大利菜.. 而非重網上揾資料post上來..

2007-05-02 01:13:06 補充：
Risotto整法好多, 不過, o向香港定意大利都系比較少用Salmoni... 真系唔知點解, 又唔系難整.. 一般用mushroom(蘑菇)creammy source整比較普遍.. 又或是用海鮮番茄漿/汁/膏整.. 加埋好多herbs就好普遍嘅特式菜.

***意大利有乜野特色食物????急!!!!!
SUGGESTION :龍蝦天使麵
圖片參考：http://hk.yimg.com/i/icon/16/8.gif


圖片參考：http://simg.sina.com.hk/cp/0/0018/2730/1/p.jpg

龍蝦天使麵






圖片參考：http://simg.sina.com.hk/cp/0/0018/2732/2/p.jpg







Step 1﹕用尖刀刺於龍蝦心臟位置約1分鐘進行放尿程序，洗淨。





圖片參考：http://simg.sina.com.hk/cp/0/0018/2733/2/p.jpg







Step 2﹕將蝦頭及蝦身邊扭轉邊拆至分開，用剪刀於蝦身旁拆出蝦肉，挖出龍蝦頭內的蝦膏，留起備用。烚熟蝦頭及蝦殼留作裝飾用途。





圖片參考：http://simg.sina.com.hk/cp/0/0018/2734/2/p.jpg







Step 3﹕在熱水內加少許鹽，以旋轉形式放進天使麵，煮約3分鐘，盛起後隔水備用。





圖片參考：http://simg.sina.com.hk/cp/0/0018/2735/2/p.jpg







Step 4﹕用橄欖油稍煎龍蝦肉，加入白酒煮至八成熟後盛起﹔用同一煎鑊放入番茄絲、蒜片、乾蔥片、白菌片、芫荽碎及紫蘇葉炒香。





圖片參考：http://simg.sina.com.hk/cp/0/0018/2736/2/p.jpg







Step 5﹕加入水、龍蝦膏及天使麵，炒拌均勻後加入糖、鹽調味，再加入忌廉及龍蝦肉，將汁煮至濃度適中便可上碟。

圖片參考：http://hk.yimg.com/i/icon/16/3.gif
材料
龍蝦 1隻
天使麵 60克
乾蔥片 2粒
蒜片 3粒
白菌片 50克
番茄絲 50克
紫蘇葉 少許
芫荽碎 少許
鹽 少許
橄欖油 少許
白酒 少許
水 2湯匙
忌廉1湯匙
糖 少許


圖片參考：http://hk.yimg.com/i/icon/16/22.gif
**貼士﹕
1. 煮天使麵時要常攪拌，以免麵條黏在一起。
2. 龍蝦在未使用前，保持用冰水浸泡，可防止龍蝦肉變黑。
3. 天使麵不用汆水，否則會沖掉應有的味道。
4. 盛起備用的天使麵可以少許橄欖油拌勻，可防止麵條黏著，麵條亦較爽身。

Italian cuisine is extremely varied: the country of Italy was only officially unified in 1861, and its cuisines reflect the cultural variety of its regions and its diverse history (with culinary influences from Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations). Italian cuisine is imitated all over the world.

To a certain extent, there is really no such thing as Italian cuisine in the way that one usually understands national cuisines. Each area has its own proud specialties, primarily at regional level, but also even at provincial level. Italian cuisine is not only highly regionalised, it is very seasonal. The high priority placed on the use of fresh, seasonal produce distinguishes the cuisine of Italy from the imitations available in most other countries.

Regional differences
Roman cuisine, for example, uses a lot of pecorino (sheep milk cheese) and offal (frattaglie, frattaje in dialect), while Tuscan cooking features white beans, meat, and unsalted bread. Pizza also varies across the country, the crusts of pizzas in Rome are thin as crackers, while Neapolitan pizza and Sicilian pizza is thicker. The influence of Northern Italian cuisine can be seen in French and German cuisines. Piedmont and Lombardy each grow their own different kinds of rice, which are used to make risotto. The North of Italy is the home of polenta. Emilia-Romagna is known for lasagna and tortellini (stuffed pasta), mortadella, prosciutto, and parmigiano. Naples (Napoli) is the home of pizza, mozzarella cheese and pastries (babà, sfogliatelle). Calabria's cuisine uses a lot of hot pepper for its distinctive salami (that are common, in several varieties, throughout the country) and uses capsicum. Sicily is the home of gelato (ice cream) and granita but its cuisine also has many influences from Arab cuisine (lemon, pistachio) and also includes fish (tuna, swordfish). Sardinia is famous for lamb and pecorino.


Northern versus Southern Italian cooking
Traditional Italian cuisine is very regional and does not follow strict North-South patterns. To most, northern and southern Italian cuisines are differentiated primarily by the north using more butter and creams and the south more tomato and olive oil. In general terms, however, there is a marked difference between regional use of cooking fat and traditional style of pasta. Inland northern and north-eastern regions tend to favour more butter, cream, polenta, mascarpone, grana padano, and parmigiano cheeses, risotto, lasagna and fresh egg pasta. Coastal northern and central regions are somewhat of a bridge between north and south and often use tortellini, ravioli and are known for prosciutto. The southern regions are traditionally known for mozzarella, caciocavallo, and pecorino cheeses, olive oil, and dried pasta. Southern Italian cuisine also makes far greater use of the ubiquitous tomato.

2007-05-01 17:32:32 補充：
意大利菜就是 Pizza、Pasta 和 Risotto！特色是材料新鮮，煮食方法不花巧，但食物健康口感好。靴子形的意大利，南北狹長，南北的氣候和地理差別很大，各自擁有獨特的烹調風格。意大利南部以海鮮菜式為主，內部則喜歡食用菌類、Risotto、蔬菜，北部則喜歡食用意大利粉。北部鄰近法國，受影響下有不少加入牛油等乳製品菜式，味道較濃郁而調味簡單；南部則用大量茄醬、乾蕃茄、辣椒及橄欖油，味道較豐富。夏日的菜式以海鮮為主，多採用燒烤、烚或蒸等原味烹調法，調味亦只用鹽及少量胡椒。意大利菜喜歡加入大量橄欖油、黑醋、蕃茄汁及辣椒等，調味簡單而健康。

Italian cuisine

Italian cuisine is extremely varied: the country of Italy was only officially unified in 1861, and its cuisines reflect the cultural variety of its regions and its diverse history (with culinary influences from Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations). Italian cuisine is imitated all over the world.

To a certain extent, there is really no such thing as Italian cuisine in the way that one usually understands national cuisines. Each area has its own proud specialties, primarily at regional level, but also even at provincial level. Italian cuisine is not only highly regionalised, it is very seasonal. The high priority placed on the use of fresh, seasonal produce distinguishes the cuisine of Italy from the imitations available in most other countries.


Regional differences

Roman cuisine, for example, uses a lot of pecorino (sheep milk cheese) and offal (frattaglie, frattaje in dialect), while Tuscan cooking features white beans, meat, and unsalted bread. Pizza also varies across the country, the crusts of pizzas in Rome are thin as crackers, while Neapolitan pizza and Sicilian pizza is thicker. The influence of Northern Italian cuisine can be seen in French and German cuisines. Piedmont and Lombardy each grow their own different kinds of rice, which are used to make risotto. The North of Italy is the home of polenta. Emilia-Romagna is known for lasagna and tortellini (stuffed pasta), mortadella, prosciutto, and parmigiano. Naples (Napoli) is the home of pizza, mozzarella cheese and pastries (babà, sfogliatelle). Calabria's cuisine uses a lot of hot pepper for its distinctive salami (that are common, in several varieties, throughout the country) and uses capsicum. Sicily is the home of gelato (ice cream) and granita but its cuisine also has many influences from Arab cuisine (lemon, pistachio) and also includes fish (tuna, swordfish). Sardinia is famous for lamb and pecorino.

Northern versus Southern Italian cooking
Traditional Italian cuisine is very regional and does not follow strict North-South patterns. To most, northern and southern Italian cuisines are differentiated primarily by the north using more butter and creams and the south more tomato and olive oil. In general terms, however, there is a marked difference between regional use of cooking fat and traditional style of pasta. Inland northern and north-eastern regions tend to favour more butter, cream, polenta, mascarpone, grana padano, and parmigiano cheeses, risotto, lasagna and fresh egg pasta. Coastal northern and central regions are somewhat of a bridge between north and south and often use tortellini, ravioli and are known for prosciutto. The southern regions are traditionally known for mozzarella, caciocavallo, and pecorino cheeses, olive oil, and dried pasta. Southern Italian cuisine also makes far greater use of the ubiquitous tomato.

Types of Italian coffee
Italian coffee (caffè), also known as espresso, is a strong coffee prepared by forcing boiling water through finely ground coffee beans. It is usually served in a demitasse in relatively small quantity. Caffè macchiato is a topped with a bit of steamed milk or foam; caffè ristretto is made with less water, and is stronger. Cappuccino is mixed or topped with steamed, mostly frothy, milk. It is generally considered a morning beverage. Caffelatte is generally equal parts espresso and steamed milk, similar to café au lait, and is typically served in a large cup. Latte macchiato (spotted milk) is a glass of warm milk with a bit of coffee.

Italian wines
Italian cuisine cannot be separated from Italian wine. Most Italian wines of great renown are produced in three main Italian regions: Piedmont (Barolo), Venetia (Amarone, Pinot Grigio, etc.) and Tuscany (Chianti, Brunello). Other great wine producing regions such as Puglie (Primitivo) and Sicily also produce some respected wines.