01 o 07
ʻO kahiʻikepili o Southern Italia
ʻO nāʻaoʻaoʻeono o Southern Italia. Danette St. Onge / Creative Commons He wahi aina like ole o Italy Italia; ma kekahiʻaoʻao,ʻo ia ka hapa pōʻino loa o Italia, a ma ka wā ma mua ua nui ka nui o ka poʻe i hele i ka meaʻaiʻai, nā meaʻaiʻai a me ka berena a me ka paʻi. Ma kekahiʻaoʻao, he kūlana waiwai nui ka noʻonoʻo o kēia wahi, eʻoliʻoli ana i ka waiwai momona a momona.
Me ka nānā aku i ka Northern a Central Italia,ʻoi aku ka hoʻohana nuiʻana o ka parani maloʻo (me ka kū'ē i ka paʻi huamakai hou),ʻoiai e hauʻoli nā kānaka i nā soupona'ohia i ka paila . Ma nāʻano o ka meaʻai,ʻoiai he mau bipi ia,ʻo ka mea kahiko o ka hema he mea iʻikeʻia no ke kahu hipa, aʻo ka hipa a me ke kao eʻoi aku kaʻoi aku o kaʻoi aku o kaʻoi aku o kaʻoihana ma mua o kā lākou hana ma ka nui o Northern Italia. ʻO ka iʻa iʻa ka mea nui i kaʻai, ma kahi o nā kahakai.
ʻO ka wā ulu e lōʻihi aʻoi aku ka wela ma ka hema; aia nā'ōmaʻomaʻa iʻikeʻia ma kahi kaulana loa (he nui nā huaʻomaʻa) a me ka eggplanta, akā, i loko o nā kau mahina hoʻoulu kūmole a me ka puaʻapiʻi ke hele mai ma mua.
ʻO nā meaʻai e hoʻomaʻemaʻeʻia e nā mea kanu. no ka mea, he mau mea hoʻokoehua lākou, no ka mea, he mozzarella hou a me Puglia .
ʻO ka hopena,ʻo nā Italian Desserts ka mea i maʻalahi aku ma mua o nā mea i hanaʻia i ka'ākau.[Hoʻoponoponoʻia e Danette St. Onge]
02 o 07
ʻO ka Cuisine o ka Campania Region
ʻO kahi kūlana pizza Neapolitan maʻamau. Valeria Schettino / Getty Images Hāpaiʻo Campania i kekahi o nā meaʻai nani a me ka hoʻoponopono maikaʻi o Italia. ʻO ia kekahi o nā mea i kaulana loa ma ke ao holoʻokoʻa, mahalo i ka nui o nā Neapolitans i neʻe i ka makahiki i hala.
ʻO ka pizza ,ʻo ka hōʻailona o kekahi o nā mea i kaulana a kaulana loa ma ka Honua, no ke kūlanakauhaleʻo Campaniaʻo Naples, e like me ka nui o nā pīpī kānā palaoa e like me ka spaghetti, a me kaʻulaʻula, ( marinara , puttanesca , a me a pēlā) i lawelawe pinepineʻia ai lākou.
Ua hāʻawi maiʻo Campania iā mākou i ka lasagna me ka'āpana, ka eggplant parmesan , ka hulu mele Italian , zesty carne alla pizzaiola, kāpuni o ka Mele Kalikimaka, a me ka Easter Easter Tart , a he mea nui i ka kaulana o kaʻaina ahiahiʻehiku Fishes.
Ma keʻano o ka huahana, hoʻopōmaikaʻi nuiʻia ka'āina, me ka lepo momona momona o ka mauna Vesuvius e hana ana i nā'ōmato San Marzano plum e hāʻawi ana i nā meaʻulaʻula i ko lākou waiwai, a uaʻoi aku ka nui, mai ka puaʻaʻalaʻi ma ka broaboli raab a me nā lau i ka eggplant, pepa , a me zucchini, nā mea a pau me ka'ōʻahi kūlanaʻole i mahaloʻia i ka lepo lua pele.Ma kaʻano o ka meaʻai,ʻoiai he pipi kahi,ʻo ka hipa a me ka puaʻa Campanian ka maikaʻi, a ma uka eʻike nō hoʻiʻoe i ka buffalo wai - ua hānaiʻia nā holoholona no ko lākou waiū, e hāʻawi ana i ka momona a me ka waiu mozzarella i ka momona a me ke kīʻaha piha. ʻaʻole nele ka bipi wahine mozzarella.
He nani nā iʻa ma kahakai, e like me nā walnuts a me nā lemona mai Sorrento, a makemakeʻoe e hoʻomaha ma hope o kaʻaina awakea, pehea lā eʻoi aku ka maikaʻi ma mua o ke aniani o limoncello ?
03 o 07
ʻO ka Cuisine o ka'Aruzzo
Ka waiū waiū hānai me ka berena a me ka waina i loko o'Aruzzo. John Hay / Getty Images He kūlana maikaʻi ko ka'āina Abruzzo ma keʻano hihiu hihiu; aia i uka kahi nui o nā mauna a me nā awāwa, a hiki i ka wā lōʻihi loa,ʻo kaʻoihana hoʻolālā waiwai muaʻo ia ka mālamaʻana i nā kahu hipa, aʻoi aku iʻoi aku ka nui ma mua.
Ma hope o ka hoʻohuiʻiaʻana o Italia i nā makahiki 1860, ua kau ka aupuni hou i nā kānāwai e pale ana i ka neʻeʻana o nā hipa, a ma muli o ka hopena, ua kaʻawale loa ka'āinaʻo Abruzzo, a me ka hoʻolālāʻana i hoʻopauʻia ma ka hoʻonuiʻana i ka holokaʻi ma hope o ka WWII: a me ka heʻenaluʻana i uka, a me kaʻauʻau a me ka holoʻana ma ke kahakaiʻo Adriatic.
Hele pū nā kānaka eʻono i ka meaʻai - ke keiki hipa a me ka moa, ka waina a me ke kao kao, kaʻailaʻoliva, nā waina, ka sāffron (ka mea i ulu mauʻia no nā lāʻau lapaʻau a me nā mea e holoi ai akā ua hoʻohanaʻia i kēia manawa i nā lumi kuke), nā mea wela , aʻoi aku.
E like me ka nui o nā meaʻai pāʻani, he mea maʻalahi, akā maikaʻi loa, ma kaʻike hou aku paha i kēia manawa no ka hoʻohanaʻana i kekahi mea aiʻoleʻaila (hoʻi mai i nā lā kūhiki he nui iki paha,ʻaʻole hoʻi i ka hīnaʻi no ka poʻe maikaʻiʻole. ). Ma hope o ka hipa a me ka moa, kaʻiʻo puaʻa kaʻiʻo o kahi'āina maikaʻi loa, me nā kānaka he nui e hānai ana i nā holoholona i loko o ka moku'ākau, eʻae ana i ka mea e loaʻa ai iā lākou i loko o nā ululāʻau a kāʻili i ka hāʻule. Ma kaʻaoʻao o ke kai, iʻa nui nā iʻa i kaʻai.04 o 07
Calabrian Cuisine
'Nduja, he salama maikaʻi hou i nā meaʻokoʻa o Calabria. Aldo Pavan / Getty Images Kūleʻa ka'alaina Calabian i kahi pale nani ma waena o nā pāʻina meaʻai, me ka puaʻa, ke keiki hipa, nā hua manu (ʻo ia ka eggplant), a me nā iʻa, nā mea i hoʻouluʻia me nā mea ulu momona maikaʻi loa.
No ka poʻe e noho ana ma kahi o Italia'ē aʻe, ua hoʻokau nui ka poʻe Calapian i ka mālamaʻana i kā lākou meaʻai, ma keʻano no ka hoʻomaʻamaʻaʻana o ka wela a me ka maloʻo o nā kuahiwi i uka. i kaʻaila, e hoʻomākaukau ana i nā'āpana anu, a, ma kaʻaoʻao o ke kai, e lawaiʻa i nā iʻa,ʻo ia hoʻi i ka iʻa.
ʻO ka mea Calaberian hoʻi, uaʻikeʻiaʻo ia kekahi o nā meaʻoi loa i Italia; ʻO kekahi o nā meaʻoihana kaulana iʻikeʻia he ' alakaʻija , he māmā,ʻoluʻolu hou hou e hiki ke hoʻolaha ma luna o kaʻai a hoʻohanaʻia paha i nā pāʻina pasta. ʻO ka " pība calabrese " kekahiʻanoʻoihana kaulana kaulana, he mea kanu hoʻokipa pīpī i hoʻohanaʻia e like me ka mea hōʻailona a me ka meaʻene.
ʻO kekahi o nā kīʻaha e hōʻuluʻulu ana i ka'ōhukaliko Calabianʻo ka " caviale dei poveri," aiʻole "ke kāpena o ka meaʻilihune," i hanaʻia e ka hoʻouluʻana i ka roe i kaʻaila a hoʻolāʻau i nā hua wela. ʻO kahi moʻomeheu waiwai, momona ka mea e hui pū i nā mea maʻalahi eʻoluʻolu ai i nā meaʻai.05 o 07
ʻO ka Cuisine o Puglia (Apulia)
ʻO ka'atika Orecchiette me ka broccoli raab, he ipu nani Pugliese. Brian Hagiwara / Getty Images Ināʻoe e kipa aku iā Puglia a holo i ka'ākau mai Bari a hiki i ke Kulaʻo Gargano, e heleʻoe i nā lāʻauʻoliva pauʻole. He mea kupanaha no ka pono o kaʻailaʻoliva e hana nui i kaʻaiʻana o ka'āina, e like me kaʻaiʻana o ka palaoa a me kaʻohi i ke pālahalaha e piʻi ana mai ka hema mai Bari, a hiki i Taranto. Hoʻomaopopoʻia kekahi o ka palaoa - Puglia iʻike nuiʻia no ka orecchiette, pasta nona keʻano e hoʻomanaʻo ai i ka pepeiao kanaka - a lilo kekahi i berena; ʻikeʻia ka berena o ke kūlanakauhaleʻo Altamura, a ma nā wahi a pau eʻike aiʻoe i nā maka'āinana , nā huna o kahi maloʻo maloʻo e hoʻokomoʻia i loko o ka wai a hoʻouluʻia me kaʻoliva, ka'opena, a me kaʻohi.
He aha hou aʻe kahi e hauʻoli ai? Nā pīpī maikaʻi a me ke keiki hipa maikaʻi a me ke keiki -ʻO Puglia kekahi o nā wahi kahu hipa nui o Italia - a me nā iʻa nui: ke hoʻonani nei ka'āina i nā haneli haneli mai ke kahakai,ʻo ka wai ka'ōkoʻomaʻo, a he nui a he nui nā iʻa. Aia i waena o nā meaʻai i makemakeʻia he piʻa momona, lamplighti (kahiʻano hoʻomama), a me eggplant. A i ka hoʻopauʻana, hoʻolahaʻo Puglia i kekahi mau'alemona almond me nā hua maikaʻi loa; ʻo ia hoʻi nā hua fiku.
ʻO ka waina,ʻoiaiʻo Puglia iʻike muaʻia i ka hāʻawiʻana i nā waina ikaika e hui pū i nā mea inu waina ma nā wahi'ē aʻe, ua hoʻomaka nā mea hana a ka'āina e hāpai i ka manaʻo nui me nā waina e hoʻonani iā lākou iho. Eia kekahi, e nānā iā Primitivo, Salice Salentino, Negramaro a me Neroʻo Troia.06 o 07
ʻO ka Cuisine o ka Region Basilicata
ʻO ka'ōwili o ka sausage topnega mai Basilicata. Peter Anderson / Getty Images Hiki i kekahi ke manaolana e hoʻokomo i nā iʻa iʻa o Basilicata, no ka lōʻihi o ka palena o ka'āina i ka manawa o ka Pene Peninsular. ʻAʻole pēlā; Ua kapaʻia nā kānaka o Basilicataʻo Lucani, ka mea i loaʻa mai iā Lucanus, aiʻole nā ululāʻau: No ka mea, uaʻike pinepineʻiaʻo Basilicata e ka poʻe kaua a me nā colonists, aʻo ka poʻe o ka'āina, ua neʻe i uka i uka.
Ma keʻano laulā, ua maʻalahi kaʻai, me nā meaʻai hou a me nā hua'ōmaʻa, a me nā sausa a me nā mea like,ʻo Luganega, kahi lōʻihi, a me ka'ūlūʻoluʻolu i kaulana a mahalo nuiʻia e ka poʻe Ancient Romans a Ke mau nei ka hauʻoli i kēia lā.
ʻO kaʻailaʻo Olive ka momona o ka mea i kohoʻia,ʻoiai he mea wela ka meaʻala nui, kahi iʻikeʻiaʻo diavulicchiu ( diabolul ), franistello (noho lio), a me cerasella . ʻO nā mea i hanaʻia me ka pepa wela ke hāʻawi pinepineʻia i kaʻai a nā kahu hānai a nā kahu hānai paha no ka mea he mea koʻikoʻi ka pepa wela ma ka'āina kai.
No nā waina, Aglianico del Vulture, heʻulaʻula nui e hiki ai ke hōʻike i ka maikaʻi nui, ke nānā nuiʻia mai ka waihona waina. E ho'āʻo i kahi'ōmole me kahiʻeleʻele a me ka momona.07 o 07
ʻO ka Cuisine o ka Molise Region
ʻO Soppressata a me coppa e kau nei. Alan Fishleder / Getty Images ʻO Molise, ka moku lua-ʻelua o Italia, kahi kokoke loa i nā mauna, koe wale no kahi'ōpala o ke kahakai. Hōʻikeʻia kēiaʻano i loko o ka meaʻai, ka mea, ma uka, ka mea i loaʻa mai i nā loina mahiʻai, a ma luna o nā mea kanu i nā mea kanu, akāʻo ka puaʻa kaʻiʻo o ke koho. Hoʻopuka maikaʻiʻia nā loʻi hou o ka'āina, i hoʻolimalimaʻia me nā mea kanu a me nāʻala o ka'āina, e nā mea hōʻoluʻolu, e like me soppressata a me ventricina, nāʻoki liʻiliʻi i hanaʻia mai kahi maikaʻi loa o ka puaʻa.
Ma kahi o ke kai, e like me ka mea e manaolana ai, e koho muaʻia ka iʻa, e pili ana i ka soups a me ke risotti .