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現在位置 : 美食 > 義大利料理 美食 // -- (Italian Cuisines)
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義大利料理
義大利飲食文化可追溯至西元前四世紀，歷經社會政治變革至今，其中以伊特拉斯坎、古希臘、古羅馬、拜占庭、猶太、阿拉伯等文化影響最為深遠。美洲新大陸的發現，帶來馬鈴薯、番茄、菜椒、玉米等作物引進，直到十八世紀時開始大量栽種，逐漸成為義大利飲食文化的主要食材。番茄對現代義大利菜來說不可或缺。義大利飲食以豐富多元的味覺饗宴著稱，各地區亦具不同特色；它是世界上最知名的飲食文化之一，影響力亦達海外。 義大利菜其食材運用與料理隨地區而異。許多原屬區域性的菜餚，傳遍全國後融入當地特色。乾酪(又稱起司, cheese)、葡萄酒是義大利飲食最主要的食物，政府並針對葡萄酒訂定法定產區等相關法律。義大利北部多肉食與乾酪，用牛油、鮮奶油等動物性脂肪；義大利南部則多食海鮮與蔬果，多用橄欖油。咖啡亦在義大利飲食文化漸佔一席之地，尤其是義式濃縮咖啡(Espresso)。由於許多義大利人移民美國，加上二次大戰及戰後美軍進駐義大利，義大利菜在美國亦十分流行。 義大利菜主食通常都用到雜菜湯(minestrone soup)，雜菜湯與義大利通心粉或麵條(spaghetti)一樣常見，雜菜湯湯較濃，見圖。雜菜湯可以撈不同的菜，可以是豆、洋蔥、西芹、紅蘿蔔、番茄、土豆等。有時湯會加入義大利通心粉或飯。義大利雜菜湯無特定材料，通常以當季菜為食材，可以素食，亦可以加肉，或肉湯底。 |
Italian flag
義大利式食物 (Deli Cold Cuts, Italian food.)
Cup-o-Noodles Italian food
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番茄肉醬 義大利麵 (Spaghetti with meat sauce)
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海鮮義大利麵 (Spagcrayfish)
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義大利麵條 (Italian Spaghetti)
義大利麵條 (義大利語：spaghetti)又稱義大利麵、義大利通心粉、義大利粉，即義式麵食，亦是西洋麵食，由小麥品種中最硬質的杜蘭(durum)磨粉於義大利中南部製成的粗麵條。 義大利麵煮法簡單，首先把水燒開，然後將麵條放入熱開水內續煮。常見於超市的spaghetti麵條細長，所以需以深鍋烹調，亦有人為求方便，將麵條折斷煮食。為了增添風味或防止麵條沾黏，在下麵過程中可加入鹽巴與少許橄欖油。義大利麵根據種類與廠牌不同，烹調時間從3-65分鐘不等。煮好的義大利麵一般是倒進麵篩或使用撈麵杓濾掉水分，有人會以冷水冷卻麵條備用。標準作法是先煮麵條、再煮醬汁。市面上有出售義大利麵醬，粉包或罐裝皆有；但亦有人愛用番茄汁或罐頭湯加水烹煮醬汁。煮好的醬汁加上麵條一起攪拌，待拌勻麵條入味，即可享用。 有一些義大利餐館使用「noodle」稱呼中國人所謂的「寬麵」，而與麵條截面類似圓形的義大利通心粉「spaghetti」作區別。若在麵糰製作過中，以適當比例加入蔬菜汁、墨魚的墨汁、胡蘿蔔汁、番茄汁等不同材料，亦會使義大利麵條呈現不同風味與顏色。真正義大利人不一定用汁。 義大利麵是根據粗細程度以分種類，以1-16為編號，1號為最細的 Angel's Hair (天使義粉)，而一般常見的義大利麵約為5號。較細的義大利麵會稱為spaghettini ，而較粗的會叫 spaghettoni。 What is the difference between pasta and spaghetti? Spaghetti is a long straight thin piece of pasta. Pasta is a generic term for all different shapes of pasta. It is made the same way, boiled in water and usually topped with something like butter or a sauce like tomato. You can add different meats or no meat at all and spices and different vegetables too. |
Classic spaghetti carbonara
Delicious Italian food - Lasagna
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Italian Food Pasta / Spaghetti
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Beef Lasagna Italian food
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Pasta (義大利通心麵)
Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried and fresh. Chicken eggs frequently dominate as the source of the liquid component in fresh pasta. Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines. Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes. Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten. History In the 1st century BC writings of Horace, lagana (Sing.: laganum) were fine sheets of dough which were fried and were an everyday food. Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna. However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century. There is a legend of Marco Polo importing pasta from China which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting the use of pasta in the United States. Marco Polo describes a food similar to "lagana" in his Travels. |
義大利麵食 (Italian Food spaghett)
義大利 雜菜湯 (Minestrone soup)
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披薩 (Pizza)
披薩 (義大利語：Pizza)其字義，根據字典上的解釋為：「混合著不同香料、番茄及起司烘焗而成的餅」，是一種原創於義大利的食品，在全球頗受歡迎。披薩的通常做法是用發酵的圓麵餅皮上面覆蓋番茄醬、乳酪和其他配料，並由烤爐烤製而成。乳酪通常用莫薩里拉乾酪，也有混用幾種乳酪的形式，包括帕馬森乾酪、羅馬乳酪(romano)、義大利鄉村軟酪(ricotta)或蒙特瑞·傑克乾酪(Monterey Jack)等。 披薩歷史 -- 公元前3世紀，羅馬的第一部歷史中提到：「圓麵餅上加橄欖油、香料和蜂蜜，置於石上烤熟」；及「薄麵餅上面放乳酪和蜂蜜，並用香葉加味」。在龐培城遺址附近，考古學家也發現類似現今比薩店的房址。儘管上述的食品與今天的披薩很相似，然而現在披薩必須的兩種原料－番茄和莫薩里拉乾酪，當時還沒有傳到義大利和地中海地區。番茄是16世紀由美洲傳入歐洲，到18世紀晚期，這種加有番茄的發酵麵餅已成為那不勒斯地區窮人的家常食品。 披薩逐漸為人們所喜歡，甚至吸引外地的遊客專程前往品嘗。1830年前，披薩都是由攤販或比薩烤房露天售賣，這時期義大利的那不勒斯出現世界第一家真正的比薩飯館：Antica Pizzeria Port Alba。 據統計，現在義大利大約有兩萬多間披薩店，全球最大的披薩連鎖店是美國的必勝客(Pizza Hut)，達美樂披薩(Domino's Pizza)則是全美第二大披薩連鎖店。 必勝客 (Pizza Hut)
必勝客 (Pizza Hut)是美國著名連鎖餐廳，也是全球最大的披薩專賣連鎖式企業。由法蘭克·卡尼和丹·卡尼兩兄弟在1958年，憑著由母親借來的$600美元於美國堪薩斯州威奇托創立首間必勝客。第二年在州首府托皮卡市建立首間特許經營的必勝客。必勝客與肯德基和塔可鐘是百勝集團的三大品牌。 必勝客在1958年由法蘭克·卡尼和丹·卡尼(Dan and Frank Carney)成立，原本的店鋪遷移到威奇托州立大學校園裡。第二年，在托批卡設立首間特許經營分店，之後陸陸續續地又開了諸多分店。正當必勝客在堪薩斯州地區發展時，對手Shakey's Pizza在美國西岸也經營的有聲有色，這樣的競爭之下，使得必勝客重新找尋公司的定位，決定是否跟娛樂圈做連結或是純粹的社區型披薩餐廳。卡尼兄弟決定定位為社區型披薩餐廳，並了解到他們有良好的標準形象的必要。之後，卡尼兄弟將店面的營運和設計系統化，以對抗喜客比薩。 1964年，必勝客確立了單一店面標準和標誌，全球的顧客皆可輕易辨別。1965年，第一個電視廣告播放。 1968年，必勝客在加拿大開設首間分店，從此開展國際市場。 1970年，全球分店數達314家，必勝客在紐約證券交易所掛牌上市，交易號為PIZ。1977年，被百事可樂公司併購。 1997年，必勝客被併入百勝餐飲集團。 臺灣 1986年必勝客開始進軍臺灣，在臺北市南京東路開了第一家百勝客南京餐廳店。 1990年百勝客被怡和取得經營權，更名為「必勝客」，當時僅有5家店面。 1997年除將普通餐廳形式裝修成為精緻餐廳形式外，也在內部管理作改善，務使其組織能在穩定中逐步成長。 1997年推出「比薩自助吧」，目前共有149間以上的分店。是少數販賣可口可樂的國家。目前台灣必勝客的特許經營公司為富利食品公司。 中國內地 中國大陸第一家必勝客餐廳於1990年在北京開設，至2009年3月已在50多個城市有超過430家連鎖店。其經營者為百勝餐飲集團中國事業部(百勝中國)，為擁有必勝客商標的百勝全球餐飲集團之子公司。 達美樂披薩 (Domino's Pizza)
達美樂披薩 (英語：Domino's Pizza)是一家跨國的披薩外送連鎖店，總部在美國密西根州的安娜堡，於1960年由湯姆·莫納根(Tom Monaghan)創立。在50個國家設有超過8,100家分店(2011年)，也是全美第二大批薩連鎖店(2004年)，僅次於必勝客。 2003年它的銷售額超過四億美金，超過四分之一來自美國海外。 1980年代晚期之前，達美樂披薩的菜單都非常的簡單，大多店鋪只販售手拍餅皮、兩種尺寸(大、小)和一種飲料(可口可樂)，之後由於同業的競爭壓力，增加Ultimate Deep Dish餅皮和薄脆餅皮，取消小號披薩(雖然小號已重回國際市場)，增加中號和特大號的選擇，並販售多種飲料和副食(如巴掌麵包和雞翅)。 1990年代晚期，小凱薩（Little Caesars）披薩發表辣味特製披薩，使得達美樂外帶和外送的訂單減少，公司的準副總裁肯·卡爾維爾(Ken Calwell)發表「555」特餐並大力宣傳，點此套餐的顧客可以一個5美元的價格購買三個中披薩，所以稱為「555」，有些地區的價格為5.55，可多營收1.65元。 Oreo餅乾口味的披薩首先在安娜堡限期販售，其餅皮鋪有香草醬和Oreo碎餅乾，再撒上糖衣。達美樂多次改進其公司產品，包含披薩外帶的瓦楞紙盒、輸送帶式的烤箱和攜帶式的電熱包(確保披薩遞送時的溫度)。 |
義大利 那不勒斯特色的瑪格麗特披薩，由莫薩里拉乳酪、番茄醬和羅勒為材料
香腸橄欖披薩 Supreme pizza
Pizza al taglio in Rome, Italy.
義大利 披薩 A pizza topped with spinach in Turin, Italy.
Pizza Pie Italian food
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Pizza (披薩)
Pizza is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings. Pizza was originally invented in Naples, Italy, and the dish has since become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria". Many varieties of pizza exist worldwide, along with several dish variants based upon pizza. In 2009, upon Italy's request, Neapolitan pizza was safeguarded in the European Union as a Traditional Specialty Guaranteed dish. Some mass produced pizzas by food chains have been criticized as having an unhealthy balance of ingredients. Some studies have linked consumption of the antioxidant lycopene, which exists in tomato products that are often used on pizza, as having a beneficial health effect. |
How It's Made Frozen Pizzas
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