It is well known that restaurants with the essence of a foreign country adapt many of their recipes to the tastes of Spanish customers. In the case of Italy, pizza or pasta are usually the most usual claims. It is important, in addition if the implantation becomes lasting in the time, to propose new plates and recipes that discover new corners of that other country to the most demanding companion.
In this way, the connection with Italy will be total and surprising flavours will be combined that will take you to the most unknown corners of the country in question and its culinary customs. In the case of Italy, two great strangers can be the 'Bucattini all'amatriciana' or the 'Vincisgrassi'.
The Bucattini all'amatriciana is typical in the central region of Lazio, with a sauce based on chacina de cero, tomatoes, red pepper and a very special cheese that is produced in the municipality of Amatrice. They can be served with both bucattini and spaghetti.
Vincisgrassi comes from the essence of lasagne, in the style of the Marche region. Each sheet of pasta has a delicious sauce based on milk and chicken casqueria.
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