How to Prepare Italian Recipes

Italian cuisine:
Somewhere around the 4th century BC, the roots of Italian cuisine were found in Etruscan, ancient Greek, and
ancient Roman cuisines and thereafter this cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.

The discovery of the New World brought some more significant changes and one of those was the formal introduction of potatoes, tomatoes, bell peppers and maize. Italian cuisine can be considered as the most popular in the world, with influences abroad, though this cuisine is characterized by its simplicity as well as noted by its regional diversity, abundance of difference in taste, as ingredients and dishes vary by region.

Italian Appetizers

Italian Appetizers

Italian cuisine is basically preferred for the quality of the ingredients used in its preparation rather than on
elaborate preparation as well as not the number or quantity of the ingredients. Generally cheese and wine are a
major part of the cuisine and coffee, specifically espresso, has become important in Italian cuisine. Italy has twenty regions and no doubt that the varying geographical conditions of these twenty regions, together with the strength of local traditions strengthened this country to afford a vast range of dishes within it as well as abroad, especially the food items associated with the style of the Neapolitan traditions of cookery, such as Pizza and spaghetti.

Italian Deserts

Italian Deserts

Here is an attempt to provide you the real food lovers to have a typical categorization of Italian Dishes that are popular all over the world and they are:

Italian Main Dishes.
Authentic Italian Dishes.
Italian Deserts.
Italian Appetizers.
Italian Soups and Stews.
Italian Side Dishes.

Now, let us go through some important variety and names of Italian Dishes that you can find in any of the above mentioned 6 categories:

Italian Main Dishes.

Italian Main Dishes.

Fish: Acqua pazza, Buridda, Carpaccio di pesce, Filetti di baccalà, Grancevola alla veneziana, Involtini di pesce, Murena fritta, Nasello al forno, Orata arrosto, Pesce alla pizzaiola, Sarde grigliate, Tonno sott’olio, Zuppa di pesce and so on.

Rice: Arancini, Risotto, Risotto saltato, Insalata di riso, Tiella di riso, Pomodori col riso, Riso con iporcini and so on.

Lazio: Bucatini all’amatriciana, Coda di bue alla vaccinara, Carciofi alla giudia, Carciofi alla romana, Saltimbocca alla Romana, Spaghetti alla carbonara and so on.

Pasta: Bucatini coi funghi, Carbonara, Fettucine Alfredo, Linguini with Clam sauce, Pansotti alla genovese,
Rigatoni con la Pajata, Spaghetti indiavolati, Tagliatelle al pomodoro and so on.

Wines: Abruzzi, Calabria, Campania, Emilia-Romagna, Friuli-Venezia Giulia, Liguria, Lombardy, Marche, Piedmont,
Apulia, Sardinia, Sicily, Tuscany, Umbria, Veneto and so on.

Cheeses: Asiago, Bel Paese, Caciocavallo, Formadi frânt e Formadi salât, Giuncata, Latteria, Malga, Parmigiano
Reggiano, Quartirolo, Ragusano, Scamorza, Tabor and so on.

Italian Side Dishes.

Italian Side Dishes.

Calabria: Cuzzupa, Melanzane alla menta, Pesce spada alla ghiotta, Zippuli, Pipi chini padded pepper, Maccarruni i’casa, satizzu, pisci stoccu and so on.

Sardegna: Culurgiones, Malloreddus, Porcetto, Sa fregula and so on.

Basilicata: Baccalà alla lucana, Ciaudedda, Agnello alla pastora, Orecchiette con la salsiccia piccante, Pecorino di Forenza, Pollo alla potentina, Rafanata and so on.

Campania: Braciole di maiale, Casatiello, Gattò, Insalata caprese, Maccheroni alla napoletana, Neapolitan ricotta cake, Parmigiana, Ragù napoletano, Spaghetti alle vongole, Torta caprese, Zeppole di San Giuseppe and so on.

Lombardia: Tortelli di zucca, Risotto alla milanese, Panettone, Torrone, Mostarda di Cremona, Pizzoccheri,
Nocciolini di Canzo and so on.

Vegetables: Asparagi bianchi e verdi (asparagus), Caponata, Panzanella and so on.

Val D’Aosta: Zuppa di Valpelline, Tortino de riso alla valdostana and so on.

Sicily (Sicilia): Caponata , Il timballo del gattopardo, Maccu di San Giuseppe, Panelle, Scaccia, Tonno alla
palermitana and so on.

Coffee (caffè): Bicerin, Caffè corretto, Caffè macchiato, Caffelatte, Cappuccino, Espresso, Grolla dell’amicizia, Marocchino, Ristretto, Granita and so on.

Apulia (Puglia): Burrata, Caciocavallo podolico, Muscisca, Orecchiette alle cime di rapa, Pancotto, Riso, Tiella
di verdure, Zuppa di cozze alla Tarantina and so on.

Common Pizza: Ai frutti di Mare, Calzone, Focaccia al rosmarino, Pizza marinara, Pizza ai funghi e salsiccia and so on.

Italian Soups and Stews.

Italian Soups and Stews.

Famous Dishes: Bistecca alla fiorentina, Lasagne, Ossobuco, Pizza, Ragù alla bolognese, Salsiccia, Tortellini and so on.

Soup & Sauce: Acquacotta, Bagna càuda, Fonduta, Garmugia, Maccu, Pasta e fagioli, Risi e bisi, Sciusceddu and so
on.

Emilia-Romagna: Zampone, Cotechino, Erbazzone, Fave stufate, Garganelli, Lasagne, Mortadella, Passatelli, Salamina da Sugo, Torta Barozzi o Torta Nera and so on.

Special Occasions: Baccalà, Deep Fried Fish/Shrimp, Linguine with Clam Sauce, Marinated Eel, Tiramisù and so on.

Abruzzo and Molise: Agnello casc’ e ove, Agnello con le olive, Arrosticini, Maccheroni alla chitarra, Mozzarelline allo zafferano, Spaghetti all’ aglio, olio e peperoncino, Sugo di castrato and so on.

Desserts and Pastry: Aceto dolce, Biscuit Tortoni, Cannolo siciliano, Dobos of Trieste, Frutti di bosco, Gubana,
Macedonia, Nocciolini di Canzo, Piccoli Frutti, Strucchi, Torta Bertolina, Zabaglione and so on.

Friuli-Venezia Giulia: Asino, Brovada or Brovade, Cjarsons, Frico, Gubana, Jota, Kaiserfleisch, Montasio,
Palatschinken, Scuete fumade and so on.

Piedmont (Piemonte): Bagna cauda, Carne cruda all’albese, Gnocchi di semolino alla romana, Lepre in Civet, Paniscia di Novara, Rane Fritte, semolino alla romana, Vitello tonnato and so on.

Antipasto (Appetizers): Bruschetta, Crostini, Insalata caprese, Mozzarelline fritte, Nervetti, Olives, Peperoni
imbottiti, Salami, Tortano, Verdure in pinzimonio and so on.

Pane (Bread in Italian): Bari, Casatiello, Farinata, Grissini torinesi, Michetta, Neccio, Pane carasau, Rosetta,
Schiacciata, Testarolo and so on.

Trentino-Alto Adige/Südtirol: Carnsalada e fasoi, Minestrone di orzetto, Speck and so on.

Fresh Meat and Cured Meat Dishes: Abbacchio brodettato, Bresaola, Cotechino Modena, Carne al piatto, Goulash,
Lonza, Mortadella, Osso buco, Porcaloca, Saltimbocca alla Romana, Trippa alla Romana, Violino Valtell and so on.

So, let us move on to go through into the complete details of a recipe that explains about how to prepare a Slow
Cooker Chicken Cacciatore (the term ‘Cacciatore’ refers to food prepared ‘hunter style,’ with mushrooms and onions).

The below given recipe of a Italian Main Dish category by name ‘Slow Cooker Chicken Cacciatore’ requires 15 minutes for preparation and 9 hours of cooking, totaling 9 hours and 15 minutes for the perfect final outcome of yield of 6 servings.

Ingredients:

Onion (finely diced): 1.
Garlic (minced): 2 Tablespoons.
Spaghetti Sauce: 1 Jar of 28 Ounce.
Fresh mushrooms (sliced): 8 Ounces.
Green Bell Pepper (seeded and cubed): 2.
Skinless, Boneless Chicken Breast halves: 6.

Detailed Explanation of the step by step process of making a delicious ‘Hunter Style Italian Main Dish’ prepared
with mushrooms and onions:

Step 1: Put the chicken in the slow cooker.
Step 2: Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Step 3: Cover, and cook on Low for 8 to 9 hours.

So, here is the best ever ‘Italian Main Dish category by name ‘Slow Cooker Chicken Cacciatore’ that is very tasty and popped with lots of flavor is ready to serve and you as a host can offer it to your guests gathered at any special occasion and serve over angel hair pasta.

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