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Continue the series post about Italy, today is about Italian Herbs and Spices
Italian food has always been simple. In Italian cooking, there are always lots of seasoning, meats, and fresh vegetables. So, how do they create such amazing dishes out of such simple ingredients? The use of different herbs and spices in Italian cooking, along with cooking methods and a few basic cooking techniques, all aid in creating the perfect Italian dish.
Herbs and Spices
When cooking Italian food, it is important to note that the use of certain herbs and spices is a staple among all of the dishes. These are traditional herbs such as:
- aglio (Garlic),
- alloro (Bay leaves),
- basilico (Basil),
- cipolla (Onion),
- finocchio (Fennel),
- menta (Mint),
- mentuccia (Calamintha nepeta),
- origano (Oregano),
- peperoncino (Chili pepper),
- prezzemolo (Parsley),
- rosmarino (Rosemary),
- salvia (Sage),
- timo (Thyme)
Maybe you will not find all those herbs and spices in all italian dishes but in most of them, yes!
As part of simple ingredients of italian cuisine we can add:
- Olio extravergine di oliva (Extra virgin olive oil)
- Parmigiano Reggiano (aged cow’s-milk cheese), in the North
- Pecorino (aged sheep’s-milk cheese), in the Middle and South
If the pictures are not enough expressive, close your ice and imagine that you are eating some simple pomodoro bruschetta. Enjoy your meal!
Ah and by the way, take the Italian flavor with you. You can buy some dry herbs and spices as a souvenir.
