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Italy

Risotto alla milanese / Italy

By T_Nagata Leave a Comment

risottoallamilanese

In the 1400s Spain brought rice to Italy. Risotto was born by putting that rice into soup. At the time, famine struck, and the new food, rice and risotto, quickly became popular. But…many rice fields were deliberately destroyed. Rice was mistakenly thought to cause malaria.

Filed Under: Italy Tagged With: Appetizer, Beef, Rice

Roman Style Pollo alla cacciatora (Braised Chicken with Garlic & Herb) / Italy

By T_Nagata 2 Comments

This is a dish that has its roots in Italian hunters. It is famous for its red cacciatora with tomatoes, but this is the Roman style without tomatoes. I had it with a local recipe. It goes well with bread and rice, of course.

Filed Under: Italy Tagged With: Bread or Sandwich, Chicken, Main Course

Spaghetti alla Carbonara / Italy

By T_Nagata Leave a Comment

carbonara

The carbonara, made from an authentic Roman recipe, was unlike anything I’ve ever had before. It’s probably because of the essential ingredient, pecorino romano. And while there are many theories about the history of carbonara, I was able to predict the history of carbonara after researching and making all of the dishes that are very similar.

Filed Under: Italy Tagged With: Cheese, Egg, Main Course, Pasta or Noodle, Pork

Amatriciana (Mother of Carbonara) / Italy

By T_Nagata Leave a Comment

Amatriciana

Like Cacio e pepe and Carbonara, it is one of the three major pasta dishes in Rome. I made it using a local recipe.

Filed Under: Italy Tagged With: Cheese, Main Course, Pasta or Noodle, Tomato

Pasta alla gricia (Father of Carbonara) / Italy

By T_Nagata Leave a Comment

Pasta-alla-gricia

This dish is the father of carbonara, I felt. Roman pasta is famous for Cacio e pepe, Amatriciana and Carbonara; Pasta alla gricia is Amatriciana minus the tomatoes. I was able to enjoy the local recipe.

Filed Under: Italy Tagged With: Cheese, Main Course, Pasta or Noodle, Pork

Cacio e pepe (Ancestors of Carbonara) / Italy

By T_Nagata Leave a Comment

This is the most important pasta dish that people in Rome consider to be the most important. The people of Rome will judge a restaurant as good or bad based on how good this Cacio e pepe is. It’s also the ancestor of carbonara, and if you eat this with a local recipe… you’ll understand why Italians are so obsessed with their ingredients.

Filed Under: Italy Tagged With: Cheese, Main Course, Pasta or Noodle

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This site posts local recipes from around the world, or recipe with some adjustments of mine to it.

I’ve also included the history of each dish, so you can enjoy it along with the local recipes.

I hope that this site will help you feel like you are traveling abroad while at home.

And, I would be happy to receive ratings and comments that are placed on each post.

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★I’ve written “laurel leaves” in some recipes. I think the name is different in different countries. In some countries it means “bay leaves”.

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3/5 = Chang Ying Tou / Taiwan

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The Roman Pasta

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    Italy/Cacio e pepe
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    Italy/Pasta alla gricia
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    Italy/Amatriciana
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