Dubai, United Arab Emirates (CNN) — Probably the first thing that comes to your mind, when you think of going to Italy, is Italian cuisine, followed later by all that is beautiful in this country.
Italian cuisine has captured the hearts and minds of young and old around the world. What if, following your Italian meal, you treat yourself to a piece of tiramisu, or some gelato? You will definitely feel happy.
Here are the 10 most delicious dishes in Italy:
Napolitana pizza
Its traditional ingredients include fresh tomatoes, extra virgin olive oil, basil leaves and melted mozzarella cheese.
The original taste of pizza can only be enjoyed in its hometown of Naples.
tagliatelle al rago
It is called “Spaghetti Bolognese” in the world. This dish is a perfect blend of delicate ragu sauce and fresh golden tagliatelle pasta. This dish bears the signature of the northern Emilia-Romagna region, especially the city of Bologna.
Legend has it that tagliatelle was inspired by the curly blonde hair of Lucrezia Borgia, the fearsome Italian noblewoman of the 16th century. The ingredients for ragu sauce are: pork chops, finely or coarsely ground beef, mixed with celery, carrots, onions, tomato sauce and red wine.
And sprinkle grated Parmigiano cheese over the plate to make it appear covered with snow.
Rigatonne alla Carbonara
This dish is content with a few ingredients, but its secret lies in its quality and how well it sticks to the tube-shaped pasta. It uses pecorino cheese, ham and raw organic eggs, which are essential to this specialty of Rome. It is preferable to eat this dish for dinner because it is rich in protein.
It is likely that this dish became popular with the arrival of American forces in Italy during World War II, but the Romans, and Italians in general, adhere to the indigenous account that the dish was preferably cooked on charcoal stoves in the cold Apennine Mountains.
Libyan
The products available in supermarkets ready to freeze this classic dish are well prepared. Rich layers of ragu sauce, béchamel and Parmigiano cheese spread among sheets of fresh, handcrafted flat pasta ‘sfoglia’.
For preparing lasagna recipes using spinach or tomatoes, it is closely related to contemporary Bologna, but its origins go back to the Roman era.
Tortellini
Handmade knot pasta is stuffed with shredded ham, mortadella salami, Parmigiano cheese, eggs and nutmeg.
Many cities in the Emilia-Romagna region claim to be the origin of this staple, but there is strong competition between the three cities of Modena, Bologna, and the small town of Castelfranco Emilia between them.
بولنتا
This dish of boiled cornmeal is best served as a semi-liquid soup on a wooden plate. It can also be refrigerated, frozen, cut into fingers, and served grilled or rectangle.
The dish is a great alternative to gluten-free bread. Its flavor is neutral, allowing it to accompany all kinds of foods such as mushrooms, and veal cooked with tomato sauce and milk.
Karchovo Alla Joudia
This dish includes fried artichokes. The best berries are chosen, which are 15 centimeters wide, twice the natural size, and grow on the top of the plant that absorbs the majority of sunlight.
Once the coarse leaves are neatly trimmed with a knife, the artichokes are dipped twice in frying oil at different temperatures. It is served as an appetizer.
Risotto Alla Milanese
It is a basic Italian dish that has an exotic taste. This creamy rice dish gets its golden color and smooth texture from saffron. That is why it is also called risotto alla zafferano, although Milanese call it risotto by the more common name, risotto alla zafferano (yellow rice).
Local carnaroli or arborio rice is cooked with veal broth, butter, grana padana cheese and sometimes bone marrow. The secret to making Risotto alla Milanese is to give the rice time to absorb the flavors.
Linguine Aloo Skolio
Scoglio, meaning “rock of the sea” in Italian, is the name appropriate for this dish of linguine strands intertwined with calamari, oysters, mussels, shrimp and baby shrimp, garnished with hot peppers, parsley and tomatoes, and drizzled with white wine.
This recipe goes back to ancient fishing traditions when families living along the coast ate pasta during the evening with the seafood they caught during the day.
Parmigiana
If you can’t rest in the followingnoon, this delicious dish is best served with layers of fried eggplant, patino tomato sauce, eggs, fresh basil, cashew cavallo or cheese latte.
The best type of eggplant to use in preparing this dish is the oval, dark purple perfect for frying. It can also be garnished with shredded and smoked ricotta cheese.
Although this dish is not related to the northern town of Parma, it bears the signature of the island of Sicily, and is famous in southern Italy.
