World Cuisines विश्व के व्यंजन 1
Food खाना 13
Pizza Napoletana
Soft, blistered pizza baked 60–90 seconds at about 485°C. The Margherita's colours echo the Italian flag. Pizzaiuolo craft is UNESCO heritage.
Pasta Carbonara
Roman pasta with no cream: the sauce is egg, cheese and pork fat.
Cacio e Pepe
Three ingredients emulsified into a creamy sauce.
Lasagne
Baked layers of pasta, ragù and béchamel.
Tagliatelle al Ragù (Bolognese)
In Bologna ragù goes with tagliatelle, never spaghetti.
Risotto alla Milanese
Golden saffron risotto.
Pesto Genovese
Basil sauce pounded in a mortar.
Tiramisu
'Pick me up': coffee-soaked biscuits layered with mascarpone cream.
Gelato
Denser, less airy than ice cream, served slightly warmer.
Parmigiano Reggiano
The 'king of cheeses': hard, nutty, with crunchy crystals.
Mozzarella di Bufala
Soft, milky stretched-curd cheese.
Gorgonzola
Italian blue cheese, sweet (dolce) or sharp (piccante).
Pasta (Dried)
Over 350 shapes; each shape suits particular sauces.
Drinks पेय 16
Sangiovese
Tuscany's red grape: sour cherry, tomato leaf and high acidity, which makes it perfect with tomato-based food.
Nebbiolo
Pale in colour but powerful in tannin, smelling of roses and tar. Barolo is called 'the king of wines'.
Pinot Grigio / Pinot Gris
Light, crisp and neutral in Italy (Grigio); richer and spicier in Alsace (Gris).
Prosecco
Light, fruity Italian sparkling wine; its second fermentation happens in large tanks, keeping it fresh and affordable.
Marsala
Sicily's fortified wine, best known in cooking (chicken Marsala, tiramisu).
Espresso
A short, concentrated coffee made by forcing water at about 9 bar through compact coffee in 25–30 seconds. A common recipe: 18 g coffee in, about 36 g of drink out. The golden foam on top is crema.
Cappuccino
Espresso topped with steamed milk and a thick layer of foam, roughly equal thirds. Named after the brown robes of Capuchin friars. Italians drink it only in the morning.
Caffè Latte
Espresso with plenty of steamed milk and a thin layer of foam. In Italy, ordering a 'latte' gets you a glass of milk.
Macchiato
'Stained' espresso: just a dash of foamed milk.
Americano
Espresso diluted with hot water, said to have been made for American soldiers in Italy during WWII.
Affogato
'Drowned': a scoop of vanilla ice cream with a hot espresso poured over.
Negroni
Created in Florence around 1919 for Count Camillo Negroni. Spec: equal parts, 30 ml each gin, Campari, sweet vermouth.
Americano (cocktail)
The Negroni's lighter parent. Spec: 30 ml Campari, 30 ml sweet vermouth, soda to top.
Aperol Spritz
Venice's aperitivo hour drink. Spec: 90 ml prosecco, 60 ml Aperol, 30 ml soda (3-2-1).
Bellini
Spec: 100 ml prosecco, 50 ml white peach purée.
Hugo Spritz
Alpine spritz: 120 ml prosecco, 20 ml elderflower syrup, soda, mint, lime.
Spirits & Liqueurs दारू · स्पिरिट्स 9
Grappa
A spirit distilled from what is left after pressing grapes for wine. Clear and fiery when young; smoother when aged.
Sambuca
Sweet Italian anise liqueur.
Campari
A bright red bitter aperitivo, made to a secret recipe since 1860.
Aperol
A lighter, sweeter, orange-coloured cousin of Campari.
Sweet Vermouth
Red, sweet, herbal fortified wine created in Turin. Keep it in the fridge once opened.
Amaretto
Sweet almond-flavoured liqueur.
Fernet
An intensely bitter Italian amaro. In Argentina, Fernet con Coca is practically the national drink.
Amaro
A family of bittersweet Italian herbal liqueurs drunk after dinner to help digestion. Each region has its own.
Limoncello
Sweet lemon liqueur from southern Italy made by steeping lemon peel in alcohol.