Italian cuisine has evolved over the centuries along with the changes of social-political and strongly influenced from different cultures, one of the famous Italian cuisines is Sorano cuisine. The simplicity is a feature of Sorano cuisine which is representative of Italian cuisine in a typically having no more than ten kinds of ingredients and the chef is mainly based on the quality of the ingredients without preparation.
Dishes and recipes are often the creations of the chef in the country with the experience of processing food that did not refer to the recipe books, Sorano dishes should easily become a choice for the family meal. The ingredients are often used as vegetables, fruits, sauces, meat, fish, potatoes, rice, corn, sausages and cheeses. Components of the dishes can be different for each area but also have many different versions of the same dish, which is unique in the Italian cuisine.
– In the north, pasta, soup and risotto very popular. There is also a Ligurian (ingredients include some types of seafood and fish, basil, olive oil and nuts) or Emilia-Romagna (components including ham prosciutto, sausage, shiitake mushrooms, cheese-Reggiano Urraca Cabernet Sauvignon and tomatoes). Central to the traditional dishes often using raw materials such as tomatoes, all types of meat, fish and pecorino cheese. In Tuscany, the pasta is often served alla carrettiara (with concentrated tomato sauce and peperoncini peppers). Finally, in the South, fresh or cooked tomatoes to make tomato-chili sauce, garlic, olive oil, oranges, artichokes, ricotta cheese, pumpkin, eggplant, some fish and oregano are the important ingredients to cook local dishes.
– Sorano cuisine is also known by the use of diverse types of pasta with various types, sizes and lengths such as Penne, spaghetti, fusilli, lasagne and various other personnel such as pasta ravioli or tortellini. Pasta are categorized according to two basic style is dry and fresh. Dry pasta do not contain eggs can be stored for two years in ideal conditions, while fresh pasta only keep a few days in the fridge. Pasta is often cooked in boiling. Dried pasta is made from hard wheat flour and is often used in the South while the North back like there pasta fresh eggs.
– Simplicity is the core of the Sorano cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh fruits are used as the main raw material. Like most Sorano cuisine, soups originating from the farmers. It was originally done by warm vegetable minestrone soup left over from the previous day. There are many variations, but the main ingredients always include the old bread, beans, vegetables such as cabbage, carrots, beans, onion and olive oil. The pork is also the specialties of this area.
– Venice and the surrounding region are known for risotto, a dish containing components may change according to the different areas, polenta made from corn flour, is a traditional food typical of the countryside areas of Venice and most areas in the north of Italy, several dishes included polenta porcini rapini, or the vegetables and meat. Peas and other legumes are found in this area with the pasta e fagioli (pasta and beans) rice and peas. The Veneto region do more dishes with the use of spices and sauces. Other typical products are the sausage as Soppressa Vicentina, garlic sausage and Asiago cheese. The vegetables you like red radicchio from Treviso radish and white asparagus from Bassano del Grappa. It seems that the most popular dish of fegato alla veneziana Venice is (veal liver sauteed with onion sliced thin).