Food+and+Drinks


 * DUMPLINGS WITH “FIORETTA” FROM RECOARO TERME (writer: Marzia Dal Bosco)**

Dumplings with “fioretta” is a typical Recoaro Terme ‘s dish. Recoaro Terme is a small mountain’s village near Vicenza. The “fioretta” is the last part of processing milk before to obtain the cheese. In this town this plate get ready adding white flour to the “fioretta” and to mix the all togheder. So, with the tablespoon put the mixture in the boiling hot water and bring to the boil for five minutes. The dumplings can be seasoned with the butter and sage. It’s not very difficult to prepare and this is a very good dish!!!

Pasta is a tipical Italian food. It's made with hard wheat flour, water and other ingredients, and it's cooked in a pot with boiling water. There are so many shapes of Pasta: fusilli, farfalle, penne, ruote, tortiglioni... and there are many kinds of Pasta: noodles, homemade pasta, unrifined pasta. Pasta comes from the Mediterranean diet. Usually, most Italians eat Pasta at least once a day. The most famous condiment for Pasta is tomato sauce: it's made with tomatoes, sage and basil, but the tradition changes everywhere. In Liguria region there is a good sauce made of oil, basil, garlic, pine seeds and cheese, wich are characteristic of Genoese cooking. In the regions of the center of Italy, people eat Pasta with fish. In the north, instead, people eat Pasta with meat sauce of game. Differently from common knowledge, Pasta isn't a side dish, but it is a first course.
 * PASTA (writer: Sara Menapace)**

Goooooooodmorning guys, I'm Massimo and I speak about pizza!!! Do yuo like pizza? Pizza is a tipical italian food. It has been made since 1500 in Naples, when a pizzaman invented the pizza Margherita. It was named Margherita that was the name of Queen of Naple's name. To make a pizza margherita you need these ingredients: tomato souce, cheese, flour, oil, salt, yeast, sugar. Firstly you have to spread the paste and after that you put tomato souce and cheese. Secondly you put it in the oven, you cook it and at the end you eat it.
 * PIZZA (writer: Massimo Beltrame)**

There are many varieties of wine in Italy. Red wine and white wine are produced in the all Italian regions. I must choose only few kinds of wine. I have chosen Brunello di Montalcino, Amarone della Valpolicella, and Teroldego. I prefer red wine.
 * THE ITALY'S WINE (writer: Mirko Giannetta)**

This wine is the most famous in Italy and it is produced in the territory of Montalcino, near Siena in Tuscany. The first official year of Brunello di Montalcino is 1888 but its history began earlier. Five bottles of 1888 are in existence. Now, 3.600.000 bottles are produced every year. The grape-vine of Brunello di Montalcino is a variety of "Sangiovese". Before the commerce, the aging must be 6 years at least, but this wine can reach the age of 30 years. The colour is ruby red, the fragrance and the taste are intense. This wine is coupled with food with intense taste as red meat (game) or seasoned cheese (Italian cheese "Parmigano Reggiano" or "Pecorino toscano"). You must drink this wine at 18-20° C of temperature.
 * Brunello di Montalcino**

This wine is produced in the territory of Valpolicella, near Verona, north-east of Italy. The grapes-vine of Amarone are "Corvina veronese", "Rondinella" e "Molinara". Every years 3.000.000 bottles are produced. The colour is dark-red and the taste is intense with an aftertaste gently bitter. This wine is coupled with roast or braised meat. You must drink this wine at 18-20° C of temperature.
 * Recioto della Valpolicella Amarone**

This wine is produced in the territory named "Piana Rotaliana" in Trentino Alto Adige region, north of Italy. The grape-vine have the same name of wine: Teroldego. The aging of this wine can be few years up to 10 years. The young wine is coupled with fish or chicken. The old wine is coupled with red meat with intense taste. The colour is ruby red, the taste is intense with an aftertaste of almond. You must drink this wine at 16-18° C for young variety and 18-20° C for old variety.
 * Teroldego**

It's agreable, nutritious; it's sweet but also bitter; you can take it pungent too! Wath's it? It is the ICE-CREAM and the main ingredient is the milk. So, on eat the childs with your grandparents; the ice cream born in Dolomiti mountains at North-est of Italy: the more wonderful mountains of the World (do you know the movie "Cliffanger" with S.Stallone?). Come back to the ice cream: Dolomiti is the homeland of these food and many people of these land exported the ice cream in the World. The best event of the year is the __fair of of ice cream of Longarone__: you can eat a lot of ice cream with few euros... You can see the machine to produce the ice cream and you can eat a new flavour: I eated a chili ice cream and my throat burned! Fortunately I extinguished the burn with chocolate, vanilla, banana and lemon ice cream!
 * THE ICE CREAM (writer: Matteo Cultrera)**