Tuscany vacation rental. A journey into the italian panorama
Tuscany vacation rental: The Italian cuisine. In the kitchen, where strong regional traditions remain, a subdivision can be operated, necessarily summary, for zones it made homogeneous from climatic, economic and cultural affinity. This way to the whole alpine arc they correspond base dishes of polenta and cheeses; to the agricultural bands subalpina and hilly of the whole peninsula base dishes of meat (with abundance of boiled and of roast), besides equally diffused in the Lowland Padana, where a true gastronomic science also practices him in the preparation of full pastas and meats. Narrowness and imagination have suggested in the area of the risaies innumerable base variations of rice; base dishes of fish characterize the kitchen of the whole coastal band (with, more in detail, prevalence of brodetti on the adriatic shore and of soups on that tirrenica). But the most recurrent dish, on which a whole literature is in bloom, is constituted by the spaghetti. One generalized diffusion has also had in the second postwar period the pizza to the Neapolitan. National drink is the wine, of which innumerable types exist: barbera, barbaresco, barolo, nebbiolo, freisa, grignolino, valpolicella, bardolino, merlot, sangiovese, lambrusco, chianti, cirņ and launchings types pugliesi, Sicilians and Sardinians among the red more celebrated; five earths, sweet, they thresh, verdicchio, a lot of vernacces, orvieto, east east east, frascati and others of the Necks Albani, therefore various types pugliesi, Sicilians and Sardinians among the whites; marsala and a lot of varieties of muscat and of malvasia among the sweets. But a great deal tall it is also the consumption of beer as that of liqueurs (above all grappa) and of coffee. Among the cheeses typical products excel as the parmesan cheese-reggiano and the gorgonzola, but diffused they are also the pecorino, the mozzarella, the mascarpone, the ricotta and launchings types of tome, robiole, caciotte and burrini.
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