Best SteakHouses in Kuala Lumpur
Since one of the world’s most popular cuisines it will likely be a surprise to discover that the true Italian cuisine hardly exists. The fact is, Italian food is still largely considered by regions each and every region in Italy creating its very own unique cuisine based upon its history, people and geography. Each region, followed by province and city, adds its treasure to the national identity of Italian food, but the best option is to eat a local plates in every region – here are a few of our own favorites!
The region of Rome and also the starting point of an empire, Marble-8 food history can be more than overwhelming. From the classic thin-crust Roman pizza to the valuable pasta and slow-cooked meats you’ll have more than enough local, amazing choices! Start with pasta, perhaps trying a real macaroni and cheese, cacio e pepe, or even authentic carbonara. We advise Bucatini all’amatriciana. Bucatini is really a spaghetti-like pasta with a hole through the entire middle. It’s then combined with peperoncino, olive oil, a bit of tomato sauce and, most importantly, guanciale. Commonly confused or substituted with bacon, guanciale is actually pork cheek also, the only genuine method to cook amatriciana. Subsequent these rich dishes with, a recipe from the popular Testaccio neighborhood in Rome. This dish is tail of a cow or bue, ox, sautéed with oil, garlic, cloves, wine and tomato sauce. Though the cut might turn you off, don’t be afraid to try out – the Romans discover how to cook their meat!
Emilia Romagna (including Bologna)
There are not many regions more renowned for food than Emilia Romagna – its major city, Bologna, is nicknamed “The Fat One!” Especially renowned for their homemade egg pasta, le tagliatelle with ragù alla Bolognese is one dish which you can’t avoid while in Emilia Romagna. Just be sure that the pasta is tagliatelle – there’s no such thing as spaghetti al ragù! Now “alla Bolognese” is actually synonymous with a rich flavor and you can be sure that your meal will have a generous amount of sauce and seasons. Follow up your pasta with cotechino e lenticchie, or boiled sausage and lentils. Around since the 16th century, it’s likely that it really originate from the farmer’s wisdom to make use of every part from the pig, in this case the pork rinds. Pair this hearty dish which have a slightly sparkling red wine like Lambrusco from Modena or Grasparossa from Castelvetro. Other regional delicacies include Parmigiano Reggiano, prosciutto and handmade stuffed pasta (tortellini).
2. Wine Cellar
Perhaps the most characteristic dish from Marche is most likely the vincisgrassi, a type of lasagna or baked pasta done in layers of pasta and meat sauce, made using various types of meat, along with sprinkled with cheese (not surprisingly!) Nevertheless the recipe was prepared in honor of Alfred von Windisch-Graetz, an Austrian general who fought against Napoleon in order to save Ancona, a town in Marche. Actually, the recipe actually arrives in cookbooks even prior to when that event however its importance is sealed in Marche history.
For centuries along the central and southern Adriatic side of the Apennines livestock has migrated from mountain pastures in the summer to wintering areas, from Abruzzo to Puglia and back. In memory of this shepherding tradition order the agnello cacio e uova or roasted lamb cooked with prosciutto, onion, white wine along with a breading made using egg, pepper, salt and grated cheese. Abruzzo can also be one of the first regions to start with steady amount of pepperoncino in the cuisine. You can find the added spice in the fish soups but specially in the maiale ‘ndocca ‘ndocca or more literally, “pig little by little.” It’s served hot over a section of bread soaked in a spicy chili pepper sauce, the sweetness of the meat mixing with the warmth within the peperoncini!
Click here for more information: https://en.wikipedia.org/wiki/Steakhouse
While there might be no such thing as Italian food, there may be plenty of food in Italy that will leave the mouth watering. The only question is, which region suits your tastebuds best?