Real itailian food?

Question

i dont really like seafood besides the small steamed clams. what is a good authintic italian dish you would recommend to someone like me

Answer 1

Charbroiled hot & sweet Itallian sausage, with some macaroni and gravy...all sopped up with some polenta..

Answer 2

Veal Panate - Basically breaded veal cutlets.  Very very tender and spiced perfectly.  Good with green bean salad dressed with olive oil, salt, pepper and garlic.  If you are looking for good local tourist friendly foods, with a little flair of the region you are in, look for cafeteria style restaurants which can be found in most major cities.  You can choose a few dishes and have a full meal for a reasonable price. That way if you want to avoid certain things, you'll still have a huge selection of authentic Italian food to choose from.  And if you are looking for a traditional pasta without the cream or the tomatoes, pasta alio e olio, which is olive oil, garlic and chili peppers sauted together, lightly tossed into al dente, boiled, salted pasta.  Yummy!

Answer 3

Past w/ four cheeses or with meat sauce. Good dish for kids. Italian bread is really good.

Answer 4

i would say lasgana .

Answer 5

Chicken Marengo is 100% authentic. It is from the Piedmont area of Italy and is easy to make. The recipe you can find here http://www.my-italy-piedmont-marche-and-...

Answer 6

pizza

Answer 7

Stay with something not too spicy if you are not a seafood fan nor very knowledgeable yet about Italian.  I suggest fettuccine Alfredo, meaning with a butter coating and sometimes a white sauce; Alfredo just used Italian bread crumbs and the butter trick.

Another is linguine with peas.

And if you don't like a good restaurant minestrone of choice, you may be in the wrong cuisine;  or not a chef and half Italian as I am.

Enjoy!

Answer 8

My wife cooked me this , it's delicious , it's Italian and not so difficult to make

Recipe: Risotto al Barolo

Adapted from "Molto Italiano" by Mario Batali (Ecco, 2005)

Time: 30 minutes

1/4 cup extra virgin olive oil

1 medium onion, finely diced

1 1/2 cups arborio rice

1 cup Barolo or other dry red wine

6 cups chicken stock, preferably homemade, or low-sodium, canned

3 tablespoons cold, unsalted butter, cut into small pieces

1/3 cup freshly grated Parmesan cheese, more for serving.

1. In a wide, deep skillet, heat oil until very hot but not smoking. Add onion and cook, stirring, until softened and translucent, 8 to 10 minutes. Do not brown; reduce heat as needed. Add rice and stir with a wooden spoon until opaque and slightly toasted.

2. Meanwhile, heat the stock in a saucepan and keep it just below a simmer. Add wine and a ladleful of hot stock and cook, stirring often, until liquid is absorbed. Continue stirring and adding hot stock a ladleful at a time, always waiting until liquid is almost completely absorbed before adding more. Cook until rice is tender and creamy but not mushy, about 20 minutes. Toward the end of cooking time, rice will quickly soften, so stir constantly and taste often. Turn off heat and stir in butter. Stir in cheese and serve with additional Parmesan.

Yield: 6 to 8 first-course servings.

Answer 9

Try veal piccata, browned with a light sauce made from olive oil, butter, lemon juice, and capers....my personal favorite.

Answer 10

only real itailians make good itailian food!