The Italian cuisine of our country is extraordinarily diverse, because it is also made up of small regional excellence, perhaps less well-known internationally, but of which they are proud of the small towns that produce them.
The variety is also due to the many invasions over the centuries, during which populations occupants took their dishes, which were then harmonically revisited by Italian chefs.
An example: the Sicilian cuisine combines couscous inherited from the Arabs and rolls born in the Bourbon period in a matrix of Hellenic cuisine.
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