Italian food
VicentaLakin
In turn, it's another year of warm flowers, in the yard, in the park, with all the colours of the little flowers, and every bead full of fresh buds. Spring is beautiful, spring is fresh. It's a wonderful season, and it's a special pleasure. A lot of fresh fruit is now on the market. It's a gift from nature. We must treasure it. Children, in particular, eat more fruit and less snacks, which must be beneficial for their healthy growth. Because this is a fruit pizza, so when I was on the bottom of the pie, I was using whole milk, a little butter, and eggs, the whole pizza was filled with milk and eggs, and all kinds of fragrances, and all the colours of the colours, which are truly overwhelming。
VicentaLakin
In Italian food, the headboard is usually soup, pasta, pizza, etc. The pasta is famous. The taste of pasta is dominated by three basic sauces, one based on tomatoes, one based on cream and one based on olive oil. These sauces can also match seafood, beef, vegetables, or simply spices, changing into different tastes. I'll have a pasta on the front plate today, and it's delicious to make pasta with vegetables alone。
VicentaLakin
This trip to Italy, with a lot of pasta, pizza, tiramisu and other Italian foods, it's amazing how the Italian pasta has changed, so many and so many, so often it's one table, each tastes different, but it's all the same! In particular, the Italian seafood pasta is full of good food and smells. So when I left Italy, I went to the store and found the spice for seafood pasta. The pasta of Italian seafood is usually cooked with pasta (Pesto), which is widely divided and not always green. Soy sauce can add nuts, like pine, walnuts. The most common is Pestoalla Genovese, which is cooking with pine walnuts, with Loretta, olive oil, garlic, Italian hard cheese. Pestoallasiciliana, who added tomatoes, reduced the amount of Pestoallacalabrese used by Rohler, added red berry and black pepper, which tasted hot. This time, I used the first type of green sauce to make seafood pasta, with matching packages, and you could go to the supermarket import area or find out if there were ready packages. If not, you can do it at home, if you have a Loretta. You can put a proper amount of olive oil in the pan, you can fry it with a piece of garlic, you can fry it with a few pines and a walnut, and you can fry it with dry Loretta。
VicentaLakin
There have been reports that the food country selected for a given week is ranked first, not France, not Japan, not China, but Italy. It's estimated that the nation will be snuffing, huh? If not to comment on the scientific accuracy of this ranking, Italy is ahead of France in the eyes of Westerners, known as the First Food Nation, which shows that Italian food is indeed unusual. The most widely known estimates for Italian foods are pasta and pizzas, and today, it's very simple to make a pastry, so long as your materials are correctly chosen, you can make exotic tastes at home. Today's powder is made of imported Italian Napoleonic pasta, which consists mainly of tomatoes and each bottle of pasta is said to contain 10 tomatoes from Italy. Tomatoes are the most important material in Napoleon's pasta, not only as a basis for Italian food, but also for Mediterranean food. It's got sweet onions, garlic, centrifugal, celery and olive oil in it. It makes you have a Mediterranean flavor. That's not an ad, ha ha。
VicentaLakin
Pesto is a frigid pasta, and the raw materials are simple: fresh loles, pine, garlic and olive oil, which are the basic ingredients of caviar, and with these can be the most basic and popular Pesto. It is easy to use, as long as it's smouldered with cooked pasta, with a very strong fragrance of roach and pine. This cold sauce is healthy and delicious, and is particularly popular with girls, compared to the long-lasting meat sauce. Most of the time, Pesto is used to mix noodles and rub bread, and now more and more. They can make a variety of meat pickles and sauces, even steaks。
