Italie

Venise

Italy

Rome claims carbonara, and the version served in the city's trattorias runs on four things: guanciale, pecorino romano, egg yolk and black pepper. Cream belongs to the export version. Guanciale is cured pork jowl, fattier and more strongly scented than pancetta, and the fat it renders is half the sauce, so the substitution most home cooks make is the one that changes the dish most. The origin is contested. One account credits the carbonari, charcoal burners working the Apennine woods; a better-documented version places it in Rome around 1944, when American rations of bacon and powdered egg met local pasta and pecorino. The first printed recipes date from the 1950s, which is late for a dish now treated as ancient.

The whole difficulty is temperature. Egg yolks set at around 65°C, so the pan comes off the heat before the pasta meets the eggs, and the emulsion is built from rendered fat and starchy cooking water rather than direct flame. Cut the guanciale into short batons about half a centimetre thick, start it in a dry pan, and render it slowly until the fat runs clear and the edges go glassy rather than brittle. Beat the yolks with a heavy hand of grated pecorino, roughly one yolk per person plus one for the pan, until the mixture is a thick paste. Drain the pasta a minute early, toss it in the fat off the flame, wait a moment for the pan to drop below scrambling heat, then stir the egg through and loosen with cooking water until it coats.

A good carbonara is glossy and moves on the plate; it should pool slightly rather than sit in a solid mound. Scrambled curds mean the pan was too hot. A thin, watery sauce means the emulsion never formed at all. The pepper wants to be coarsely cracked and present enough to register as heat, not just as black specks. Spaghetti and rigatoni are both standard in Rome, and rigatoni carries the sauce better. Watch for the tells of a shortcut kitchen: pancetta or bacon in place of guanciale, parmesan standing in for pecorino, cream added to stabilise the sauce, or a raw yolk dropped on top for the photograph. Each is worth marking down, though the cream is the one Romans will argue about longest.

Carbonara

Dal Moro's Venice | Fresh Pasta Restaurant

Ustam yenir. Domuz etiyle ilgili bir sıkıntın yoksa bas geç. Heralde en güzel makarnalardan birisi, gerçek yağ çıtırları sevenlerin anlayacağı bir tat. Makarna kendi başına zaten güzeldi. Minnak domuz yağları da yakışmıştı. Net yenir.

A quintessential American food, burger evolved from the German Deutsches beefsteak, according to the New York Times food critic Mimi Sheraton. Its other name (hamburger) is a result of the fact that many German immigrants originally came from the port of Hamburg. Burger is a succulent dish consisting of, ideally, medium-rare seared beef patties tucked in fresh, lightly toasted buns, accompanied by onion slices and ketchup or Dijon mustard. Of course, there is a variety of other condiments and vegetables such as salad greens and tomatoes, but they tend to turn the meat cold, according to Mrs. Sheraton. If cheese is added, it should be mozzarella, Gruyere or Cheddar, slightly melting and mildly pungent. It is yet unclear who first thought to encase the beef patties with buns. Giovanni Ballarini, a food historian, says that the immigrants were given grilled meat between sliced of bread, so there would be no plates involved, and no water was wasted for washing the dishes. Hannah Glasse first mentioned a Hamburg "sausage" in her 1747 cookbook The Art of Cookery, Made Plain and Easy, defining it as a chopped mixture of beef and spices that should be served with toast. Or maybe it was Charlie Nagreen, a meatball seller from Wisconsin, who, in 1885, decided to put meatballs between bread so the consumers could eat them while walking at a country fair where he worked. Today, toppings and accompaniments vary from region to region, but for an original version one should visit Louis' Lunch in New Haven, Connecticut, serving the burgers since 1900, and claiming to be the oldest burger joint in the United States. Whatever the theories about the origin of burgers may be, and there are a lot of them, it is a convenient, simple and hearty meal that most meat lovers will gladly indulge in.

Burger

Five Guys

Ustam tamam et et yiyoruz fıstıklarımızı çıtlatıyoruz patates zaten menüye dahil değil sınırsız kolanın binbir çeşidi mevcut nerden tutsak türklere hitap etmeyen pahalı bir mevzu. Tekrar da gitmem.

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.

Rang	Adresse	Plat phare	Avis	Note
1	Dal Moro's Venice \| Fresh Pasta Restaurant Rugagiuffa, 4864, 30122 Venezia VE, Italy 1 avis Plat phare : Carbonara	Carbonara	1	9.07
2	Five Guys Fondamenta Santa Lucia, binario 1, 30121 Venezia VE, Italy 1 avis Plat phare : Burger	Burger	1	6.50
3	Venice Venice, Metropolitan City of Venice, Italy 1 avis Plat phare : Pizza Margherita	Pizza Margherita	1	6.04

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