Italy

Pizza Margherita is a delicacy that is literally fit for a queen. In 1889, Queen Margherita of Savoy visited Naples, where she was served a pizza that was made to resemble the colors of the Italian flag: red tomatoes, white mozzarella cheese, and green basil. It was made by a chef named Raffaele Esposito of Pizzeria Brandi, who is credited for its invention. The Queen loved the dish, and Esposito named it after her - pizza Margherita, but such a pizza was also made before that time, and can be dated back to at least 1866, when the most popular pizza toppings included basil, cheese, and tomatoes, but the pizza was not yet named Margherita. Since those times, Margherita has become one of the most popular pizza varieties in the world, and in 2009, it was protected as one of the three Pizze Napoletane with an STG European label of protection, proving its excellence in flavor, ingredients, and traditional pizza-making techniques.

Pizza Margherita

Italy&rsquo;s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations &ndash; marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito&rsquo;s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy&rsquo;s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.

Pizza Napoletana

El entrecôte es un tipo de filete de res que se corta entre las costillas, pero se lo conoce más comúnmente como filete de costilla fino y deshuesado. Los carniceros cortan los rib-eyes con hueso, con el hueso a cada lado, pero también quedan seis filetes deshuesados de la carne entre cada rib-eye con hueso, y se los conoce como entrecôtes. Debido a que estos cortes son finos, son ideales para cocinarlos rápidamente en la parrilla o en una sartén (a fuego alto), pero es importante no cocinarlos demasiado. Los filetes son jugosos, tiernos y generosamente marmoleados. Este tipo de corte de carne es popular en Francia y Europa, y la palabra entrecôte significa entre las costillas.

Entrecot

Even though tiramis&ugrave; is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami s&ugrave;, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee. The origins of tiramis&ugrave; are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramis&ugrave; (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine. However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramis&ugrave; should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz. In 2021, Ado Campeol, the owner of the restaurant where tiramis&ugrave; is widely thought to have been invented, has died.

Tiramisù

These crescent-shaped turnovers are traditionally prepared for the Carnival season, and even though it is believed that they originated in the Apulia region, panzerotti are extremely popular all across southern Italy. They resemble small calzone pizzas&mdash;both in shape and the dough used for its preparation&mdash;but instead of being oven-baked, panzerotti are deep-fried, which is why they're also called calzoni fritti (fried calzones), pizze fritte (fried pizzas), or simply frittelle (fritters). The classic panzerotto filling consists of merely tomatoes and mozzarella, but they can be filled with pretty much anything and in various combinations: prosciutto-mozzarella, pepperoni-provolone, spinach-ricotta, zucchini-mozzarella, onion-olives-tomatoes, speck-fontina, etc. Apart from the savory variations, there are also panzerotti filled with all kinds of fruits such as apples, pears, plums, oranges, cherries, peaches, and strawberries, which are wonderfully paired with ricotta, chocolate, or custard cream.

Panzerotti

Türkiye

Hadise es una variación moderna de la baklava tradicional, que presenta masa filo suave en capas con deliciosa crema de mascarpone y pistachos finamente molidos. Este postre ofrece un giro único a la baklava clásica al incorporar mascarpone, lo que resulta en un perfil de sabor cremoso y rico. La combinación de la masa hojaldrada, el relleno cremoso y los pistachos crujientes proporciona una mezcla armoniosa de texturas y sabores.

Hadise

Conocido como el más sagrado de los santos de la cocina italiana, el bistec de ternera al estilo florentino se prepara exclusivamente con carne de vacuno madurada en seco de la raza Chianina, que es especialmente apreciada por su ternura. Aunque la bistecca alla Fiorentina suele describirse como un bistec T-bone, se parece mucho más a un chuletón: dado que se corta más cerca del centro, el solomillo es mucho más grande que el de un T-bone normal. Además, la bistecca alla Fiorentina debe ser gruesa; el corte debe tener al menos tres dedos de ancho para que cuando la carne se ase a la parrilla sobre una llama muy caliente, se forme una costra agradable y ligeramente carbonizada en el exterior del bistec mientras que el interior permanece suculento. De hecho, la bistecca alla Fiorentina nunca, jamás, se sirve a punto o muy hecha, ya que cualquier verdadero toscano insistirá en que este sueño de bistec solo debe comerse sanguinoso, es decir, poco hecho. Para disfrutar de su filete al estilo florentino al estilo italiano, la simplicidad es el camino a seguir: resalte el rico sabor de la carne a la parrilla con nada más que un chorrito de aceite de oliva virgen extra, romero y sal.

Bistec a la florentina

La palabra raviolis designa varios tipos de pasta que se preparan colocando un relleno entre dos capas finas de masa. La pasta que se utiliza suele estar hecha a base de harina de trigo y huevo, y actúa como un envoltorio a la vez que se une a la salsa o al caldo en el que se cocinan o se sirven los raviolis. Los raviolis se suelen servir hervidos con una salsa como primer plato, o hervidos y servidos en caldo como plato tradicional de invierno. Los rellenos de los raviolis incluyen diversas variedades de carne, queso y verduras, y varían de una región a otra. También hay raviolis dulces, que suelen freírse. Aunque nadie está seguro de cuándo se hicieron exactamente los primeros raviolis, la primera receta escrita de raviolis aparece en un documento del siglo XIV escrito por Francesco di Marco, un comerciante toscano. Hoy en día, las variedades regionales modernas se distinguen por sus rellenos, por los ingredientes utilizados en la masa (como el aceite de oliva en el sur de Italia) y por su forma, que puede ser cuadrada, redonda, rectangular o de media luna con bordes rectos o dentados.

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