THANKS IN ADVANCE FOR ITALIAN FOOD

After a tense and exhausting day, today I continue to post the famous food I know. Before talking about the food I would like to thank : @joe.nobel -Thank you for comforting me up to 2 times while I am most pathetic!! Thank you 2 friends: @sunnylife , @pixelheldin .. have encouraged and trusted me! I love everyone! And thanks @ardian27 , @blevley , @armandocat !!-Although not know each other but you still give me advice..
After the thanks, will be the food of the country of Italy that I introduced by a friend.
Speaking of Italian food, what do you think of, pizza or spaghetti? Most of us only know a few popular Italian and many people do not think that basically these things are not much difference. However, if you are lucky enough to travel all the way to Europe's "Boot," you will notice that the Italian palate varies from region to region, even from a few kilometers apart. .
1.Traditional Lasagna
In Italian, lasagna is a thin pasta dish (covered with egg powder) covered with a layer of minced carrots (sugo di carne). The multi-layered Lasagna is called "Lasagna al Forno", originating from Bologna and is also the most popular. This is an easy to do Lasagna, featuring many layers of fresh pasta piled up, intermingled with layers of sugo di carne sauce, white Balsamella sauce (an easy to make Italian dish with ingredients consisting of Milk, wheat flour, salt and cheese fresh parmigiano reggiano).

When baked in 175oC heat, the standard Lasagna is evenly saturated, not bluish with the bright red color of the attractive tomato sauce, looking through the cut to see the inner layers. When putting Lasagna on their mouth, they will be seduced by the characteristic aroma of fresh Parmigiano Reggiano cheese and tomato sauce mixed together at high temperature. The delicious Lasagna has a pleasant smell but does not linger, moderate salinity, soft but not crushed.

2. Rissoto rice with asparagus

Rissoto is an Italian-style rice dish made from the short grain Arborio (originally from the Po Valley town) along with white wine, Broth (made from plants and animals), onion, Butter, cheese, and pepper. It contains higher levels of starch than most other types of rice (expressed in light cream color) which is very flexible and easy to combine with other flavors.

So, with Rissoto, like fried rice, you can give whatever ingredients you like, but asparagus is considered the perfect choice not only because of the light flavor that is easily blended with Parmigiano cheese. The indispensable part of Rissoto, but the green shoots also increase the aesthetics of the dish anymore. Rissoto is often presented on a plate, eat hot.

3.Pâte à Choux (Bigne ')

Pâte à Choux in French and called incorrectly Italian as Bigne '. This is a line of easy-to-make and easy-to-shape sandwiches. The multi-layered cake is said to have originated in Italy when Queen Catherine Medici brought her entire entourage to France in 1533. The group had chef Panterelli, who devised a dry gateaux called pâte à Panterelli. Later, the multi-layered bread known as pâte à Popelin and Popelin became the official name for the great multi-layered cake of the Middle Ages. Through the hands of Avice and finally Antoine Carême, the multi-layer plank achieved perfection today. In Italy, multi-layer custard sandwiches are often piled up and filled with chocolate and cream. Another popular form is soft stuffed cake.

4.Grilled orange sauce

If they want to prepare a special holiday, the orange sauce is a good idea. There is no need to spend time cooking, everyone can make this attractive, impressive, and delicious food. All that has to be done is a piece of pork (800gr) marinated celery chopped and covered with sliced prosciutto and then tied tightly, fried gold in olive oil, cut pieces. The oranges and avocados are then made into marinade and then mixed with the original piece of meat along with carrots, chopped onion and ornamental pieces cut into pieces between the meat pieces.

5.Tuscan style Zuccotto cake
The combination of the flavors of the Florence cake and the circular shape of the Cupola of the Duomo make up the Zuccotto name. What makes this cake unique is the method of shaping and the process of making cream sauce complex with nearly 10 types of ingredients.

6. Bean soup (Pasta Fasul)

Similar to Lasagna, this traditional dish is so popular that every part of Italy has its own bean soup and it is almost impossible to statue it. Soon after Christopher Columbus discovered the Americas, the popular bean varieties were immediately imported into Europe. This Italian soup is not smooth and almost always has pasta. Traditionally, bean soup is slowly cooked in a pot and added with Prosciutto or Pancetta, two types of Italian salted meats, to enhance the flavor of the soup..

7.Cuccidati

Cuccidati specialty cakes are definitely something that every Sicilian away from home and any tourist who has come here to remember. The taste and shape of Cuccidati is hard to mingle with any other biscuits due to its special ingredients: dried figs, raisins, chocolates, apricots, cinnamon and rum mixes. Make a unique flavor of 1 of 2 cake. How to make strange cakes like molding candy sucking together with countless seeds sprinkled on top to create the unmistakable shape of Cuccidati. Looking at the new disc, there is hardly anyone who can resist the desire to taste even a single piece of Sicilian flavor.