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🧁 | [Sweets] Autumn afternoon buffet appears at "The Ritz-Carlton Osaka" ♪


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[Sweets] Autumn afternoon buffet is now available at "The Ritz-Carlton, Osaka"♪

 
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There are 6 types of savory, mainly Italian, such as pumpkin bread and mushroom and bacon pasta.
 

At The Ritz-Carlton, Osaka, a limited-time afternoon buffet “O… → Continue reading

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Italian food

Italian food(Italy,Italian: Italian cooking) IsItalyOriginated inCuisine·Cookery·Food culture:Generic name.Preferred in many parts of the world.

In 2010, Italian foodGreek food,Spanish,Moroccan foodWithMediterranean dietAsUnited Nations Educational, Scientific and Cultural Organization of (UNESCO)Intangible cultural heritageRegistered in.

Name and definition

JapanThen "Italian""Ita rice(Itameshi)[Note 1]It is popular with names such as ".

One of the characteristics recognized in Japan isOlive oil,olive,TomatoIs often used.However, this is justNaplesSuch asSouth ItalyIt is a characteristic of the cuisine eaten in the city ofNorthern ItalyThen adjacentFrance,Switzerlandalikeバ タ ー,Fresh creamThere are many dishes that use.In eastern ItalyAustria,スロベニアinfluence can be seen.again,SicilySuch asNorth africaIn areas close toArab,BerberInfluenced by the cuisine ofCouscous,Arancini,SprySuch dishes are eaten.

Overview

As a whole, there are many simple dishes that make the most of the ingredients.

地中海in the area facingseafoodThere are many dishes usingEuropenot eaten in the countries ofOctopus,squidis also used as food.But on the other hand, in northern and inland areasmeat,Dairy productsYou can eat a lot of dishes using

Because Italian cuisine has its own characteristics in each region, there is a view that ``there is no such thing as Italian cuisine.''[1][2].This is because Italy, which is long from north to south, has various geographical features,Italy kingdomMany until unification byIndependent stateEach country has completely different characteristics, such asNeapolitan food,Genoasuch as cookinglocal cuisineIs well developed.

On the other handpastais popular all over Italy and is prepared in many ways.

TomatoOne of the characteristics is the heavy use of tomatoes.Latin AmericaIt was native and spread to Italy16st centuryAfter that.As a feature before thatAnchoviesIn the form ofFish sauceA lot of it was used, and the appearance was simple.With the influx of tomatoes, the variations increased and the colors became more vivid, but on the other hand, many of the characteristics before that were lost.It is also pointed out that[By whom?].Tomato sauceItalian tomatoes, including the San Marzano variety used foracidityIt is a variety that is strong and not suitable for eating raw.Japanese tomatoesCookingBecause it is not suitable for tomato, in Japancanningare imported from Italy.

History

The foundations of modern Italian cuisine are very old and ancient.Roman Empiredating back toSince that time, the Romans have placed great importance on the time spent on meals, and had three meals a day.And there was a custom to make one meal a course meal and spend 1 to 3 hours eating.When they were full, they would vomit by stimulating their throats with bird feathers, and when they were hungry, they would eat again.Lucius Annaeus Seneca"The Romans vomit to eat and eat to vomit".In addition, it was fashionable among the wealthy Romans to call in skilled cooks to present their dishes to their guests.Chefs competed to hone their skills and worked hard to create new dishes, which led to the creation of an excellent food culture unrivaled by neighboring countries, which spread throughout Europe along with the development of the Roman Empire.To give some specific examples, it was triggered by the fact that it was carried as a stamina source for the expeditionary soldiers of the Roman army, and it spread to various parts of Europe as well.cheese,melon,OysterAnd so on.

Italian foodFrench cuisineIt is also the prototype of 1533,FlorenceIs a prestigious aristocratMedici familyKaterina (laterCatherine de Medicis)ButFrance OfHenry IVMarried toParisWhen I moved to Italy, I took a lot of Italian chefs and perfumers to cook Italian food.Frozen dessert,knife,forkintroduced to France such as the use ofThis led to the refinement of French court cuisine and table manners, which were crude at the time.By the way, the fork has four claws, but thisKingdom of NaplesKingFerdinand IIt is said that the court increased the number of claws so that the pasta would stick well and be easier to eat.

Thus, on behalf of the WestThe world's three major dishesFrench cuisine, which is counted among theIt can be said that the Italian food culture, which has continued since Roman times, is said to be the mother of Western cuisine because of this history.

spaghettiSource andpizzaTomatoes used for sauceMexicoThe tomato is said to have been brought to Europe in the 16th century, and it was not until the 18th century that it began to be used for food.Before that, spaghetti was eaten with cheese.

Dietary manners

I put it in my mouthfruitThe act of putting out the seeds and skins of the chicken again leaves a bad impression.

fruits andBreadIt was bad manners to eat while biting into the meat, and it was served in large chunks.watermelonEtc. is eaten after cutting into small pieces with a knife.

Bread is provided to clean the palate and to wipe the sauce off the plate before eating.In general, pizza is not included in course meals, and bread is not provided when eating pizza.However, trattoria-class restaurants and below offer both pizza and course meals on their menus.[3]Customers are free to choose which dishes they want to eat and in what order they want to be served.Waiteryou can ask

Restaurants do not have to order all of these.at the restaurantDessert,coffeeIt is common for the waiter to come again after the meal to take the order.

In an Italian course, there is a traditional order in which the dishes are served.Menus are also generally listed in this order.

1. aperitivo
食 前 酒..To increase appetiteAmaroSake with herbs, such as (Italian for "bitter")Campari,Spumante(foamingWine), etc.before going to a restaurantbarEtcbeeretc. are often taken as an aperitivo.
2. Antipasto (antipasto)
Appetizer (Hors d'oeuvres), many of the dishes are prepared ahead of time.Ham,cheese,Smoked,CarpaccioSuch.It can be said that it is a time-saver until the Primo Piat is made.
3. Primo Piat (first course)
main course.Literally translated, it is the first dish, but it is not necessarily the only one.Salad,pasta,risotto,Polenta,SoupEtc. are classified.SardiniaThen.CouscousIs also served as Primo Piat.
4. Second Piat (secondo piatto)
Main dish.Direct translation is the second dish.bigfish dishesとMeat dishare classified into two types.If both are included in the course, the fish is served first.
5. Contrno (contorno)
side dish(Non-staple food), a side dish.Mini salads and vegetables (baked or boiled vegetables).Garnish.Usually secondo piatto dishes don't come with side vegetables like in Japan, so if you want vegetables, you have to order contorno separately.boil, bake, fry, simmer,MarinatedThere are many things that are simply cooked such as making.The traditional menu is to serve a salad with the secondo piatto.Some items are on the same plate as the secondo piatto.
6. dolce
Dessert(sweet taste).fruit,Dolce(confectionery),cheeseIs offered.
7. caffè
coffee.. fundamentallyespresso・It is coffee.If you order a café lungo (long coffee), it will be served with a little hot water (JapaneseBlended coffeeabout the same density).Cappuccino(espresso coffee topped with frothed milk) orLatte macchiato(Streaked milk. Warm, not frothed.)milkIt's best to avoid anything with milk, such as espresso coffee poured over it, as it means you're not full.Italians don't drink cappuccinos after meals, but café macchiatto (espresso coffee with a little frothed milk) is often ordered after meals.
8. Digestivo
After dinner drink.Grappa,LimoncelloSuch asLiqueurServed in small glasses.

Relationship with the day of the week

RomeThere is still a tradition of what dishes should be eaten depending on the day of the week.In particular, customs on Thursdays, Fridays, and Saturdays are unevenly distributed, and some restaurants in the city follow them.And the same can be said for all of Italy when it comes to Friday customs.

Types of restaurants

There are various types of restaurants serving Italian cuisine, and the following order is roughly listed from the high-end restaurants.

Ristorante
A high-class restaurant that mainly serves course meals.Osteria trattoria, while being a luxury restaurant classEnoteca(Japanese cuisine tavern) to give a casual impression, and it is becoming difficult to judge just by the name of the store.
Trattoria (Trattoria)
Mass cafeteria.Independently owned and family run restaurants serving local and home cooked food.You can also enjoy alcoholic beverages, focusing on à la carte dishes.
Osteria (Osteria)
A light dining room, izakaya, and a high-class restaurant with a long history.You can also enjoy alcoholic beverages, mainly à la carte dishes.
Bettra (tavern)
Almost like Osteria.Means "dining room" or "kitchen" in Italian.
Taverna (Taverna)
Almost the same as a trattoria.There is also a simple store that serves cooked menus.
(Locanda)
All stores
belowPizza,pasta,WineIn addition to specialty stores,beer,Cocktails,GelatoSome stores specialize in
Peatzeria (Pizzeria)
A specialty store centered on pizza.
(Spaghetteria)
A specialty store centered on pasta.
Enoteca (Enoteca)
A wine-centered specialty store.Izakaya. Also called "Enoteca".
(it: Bacaro)
(Paninotec)
sandwichhouse.
(it: Birreria)
beer bar.
(it: Tavola calda)
Available for in-store diningSide dishhouse.
bar (Cafe)
have counter seatsA coffee shop.At night, it resembles a shot bar in Japan.Some also serve light meals, espresso, bread, gelato, and more.They always exist even in small villages and play a central role in the community.AlsoLottery,busWe also sell tickets forconvenience storealso play a role.
cafeteria (Caffetteria)
coffee shop.There is also a form mixed with a crowbar[4].
Pasticeria
Confectionery specialty store.
Gelateri
ice creamspecialty shop.

Regional classification

Classification and list of Italian food

pasta

pastaThe dishes are classified in the first dish.With various forms of noodles (pasta) made by kneading wheat flourソ ー スThe basic combination isPasta is also used in salads and as an ingredient in soups.gratinis also a type of pasta dish.Some desserts have the name ``pasta'', which indicates the meaning of pasty confectionery (pastareference).

Pizza

pizza (pizza, pizza) is a single dish in which ingredients are placed on flat bread dough and baked.It is often served as a light meal.In Italy, there are many ristorante-class shops that have not commercialized it, and it is served in specialty shops called pizzerias.In Italy, when it comes to cheap, easy and quick meals,PeatzeriaIt is common to eat pizza atThere are differences in seasoning and texture in various parts of Italy,MilanThe thinnest pizza.the most traditional pizzaNeapolitan pizza.Romepizzas are often halfway between Milanese and Neapolitan in thickness.Seasonings, ingredients, etc.Americais very different from that of

Rice dishes

Rice dishesSpeaking of which, risotto is famous, but rice is often treated like a small pasta.It is also common to use rice for dessert.Italy is Europe's number one producer of rice, and the best type of rice is used for each dish.carnaroli rice,Arborio riceThe cultivar is famous and most popular.

Bread

Bread

It is used to relieve hunger until the food is served, to refresh the palate with a meal, or to wipe off the sauce on the plate before eating.It is sometimes eaten as a single light meal by placing or sandwiching ingredients (Panino).

Bread dishes

Soup

Meat dish

Meat products such as salami and ham

fish dishes

Vegetable dishes

Other dishes

cheese

Dessert (sweets)

Alcoholic beverages

Wine

sparkling wine

Distilled liquor

Liqueur

beer

Other alcoholic beverages

Cocktails

drink

coffee

Mineral Water

Naturale without gas, Frizzante with gas.

Soft drink

Italian cook

Italian food researcher

Italian food in Japan

History

The oldest Italian restaurant in Japan was in 1880NiigataPietro Miriore opened inItalia Kenis.Italiaken is said to be the oldest western restaurant in Japan.again,Meijifirst time in terminalmacaroniThere are also records of imports ofHowever, the spread of authentic Italian cuisineSecond World WarIt was later carried out by former Italian soldiers and civilian employees who remained in Japan.They married Japanese people and opened a restaurant when they decided to live in Japan permanently.[5]..It is said that pizza and pasta became popular nationwide as Italian food from the 1970s, when it became popular with Japanese noodle tastes.[6].Bubble periodIt was sometimes commonly called 'Ita-meshi'.Ita-meshi was the first appearance of the later slang word ``〇〇meshi''.[7].

Italian restaurant chain in Japan

Other

Related item

reference

footnote

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注 釈

  1. ^ Magazine houseThe women's magazine published byHanako] was named as a common name.

Source

  1. ^ Nobuo Nishimura Author,Mediterranean Society Edited by "Regional Italian Cuisine", "Mediterranean Culture Trip (2)",Kawade Shobo Shinsha, 216, 1990.ISBN 4-309-47194-3. 
  2. ^ "Encyclopedia of French Food (Popular Edition)" edited by the French Cuisine AssociationBaishuishe, 2007, 45 pages.ISBN 978-4-560-09202-6. â€œThere is not much food that can be called 'Italian'.”
  3. ^ Ristorante in Italian (restaurant).The etymology isEnglishis the same as "restaurant" in
  4. ^ Fumiyo Kawakami "The Most Kind Italian Cooking Textbook"Nova publisher, February 2007.ISBN 4-405-09152-8. 
  5. ^ Keiichi Sawaguchi (2012) "Industrial History of Italian Cuisine in Japan and Life History Research of Cooks: An Introductory Consideration"Taisho UniversityResearch Bulletin 97: 143-154
  6. ^ Seitetsu Kido (1988) "Italian Cuisine"World Encyclopedia"平凡 社
  7. ^ "[Heisei history of fashion food] The real reason why "Italian food" was popular with Japanese people | citrus”(Japanese). citrus. All About Navi. April 2021, 5Browse.

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