Italian cuisine is characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, have proliferated with variations throughout the country.
Pasta, vegetables, olive oil and fish are a major part of the Italian cuisine. Italian cuisine is probably the most important expression of the Mediterranean diet. Naturally there are some basic foods which can be found all over Italy, and now in many other countries. These are pasta, pizza, cannoli Pastry dessert, ice cream and red or white wine. Calamari dishes of fried squid (fried calamari) are often on the menu.
Ukranian Cuisine :
Ukrainian cuisine is the cuisine of Ukraine. The cuisine is diverse and has elements of various European cuisines in the area, especially Russian, Polish, German, Hungarian and Turkish. But the most important is the Old-Slavic influence.
Chinese Cuisine :
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates.
The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.
Georgian Cuisine :
Georgian cuisine is the result of the broad interplay of culinary ideas carried along the trade routes by merchants and travelers alike. It also carries some influence from other European and nearby Middle Eastern culinary traditions.
Each historical province of Georgia has its own distinct culinary tradition, with variations such as Megrelian, Kakhetian, meretian cuisines. Rich with meat dishes, the Georgian cuisine also offers a variety of vegetarian dishes.
Working in tourism business I consider Wine and Culinary as one of the priorities and try to deepen my knowledge in this direction however I am here with 26 years of experience!
I admit learning the culinary of various countries not only gives me the flavor of variety but draws me back to history .The history how all started and how this history connected the world around!
“True Travelling Starts from the Kitchen! “
Persian Cuisine :
Iranian culinary styles have shared historical interactions with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine. Through the Persianized Central Asian Mughal dynasty, aspects of Iranian cuisine were adopted into North Indian and Pakistani cuisine.
Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables (such as onions and various herbs), and nuts. Fresh green herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime, cinnamon, turmeric, and parsley are mixed and used in some special dishes.
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Common pastry dishes include pies, tarts, quiches and pasties.
Pastry can also refer to the pastry dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products.
Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.