In June 1889, to honour the Queen of Italy, Margherita of Savoy, the Neapolitan chef Raffaele Esposito created the "Pizza Margherita," a pizza garnished with tomatoes, mozzarella, and basil, to represent the colors of the Italian flag. Nowadays Pizza is the most famous Italian food and it’s eat everywhere in the world. Queen Margherita of Savoy

Spaghetti is a long, thin, cylindrical pasta. Spaghetti is made of semolina or flour and water. An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, olive oil, meat, or vegetables, or seafood. Other famous and delicious spaghetti preparations include Bolognese sauce and carbonara (with eggs and bacon). Lasagne is a wide, flat pasta shape and possibly one of the oldest. The lasagna is filled of a seasoning Ragù (meat sauce), béchamel and Parmigiano-Reggiano cheese. You can prepare green Lasagna with the addition of spinach pasta. Other kind of pasta:

In south Italy it is a typical to eat homemade pasta like “Orecchiette”, “Frizzuli” and “Cavatelli” prepared with a mixture of durum wheat semolina and water. ORECCHIETTE CAVATELLI FRIZZULI

Polenta is coarsely or finely ground yellow or white maize used as a foodstuff. Polenta was originally and still is classified as a peasant food. In the 1940s and 1950s, polenta was often eaten with just a little salted anchovy or herring, sometimes topped with sauces. It is typical in the North of Italy. Prosciutto or Parma ham is a dry-cured ham. Prosciutto is made of either a pig's or a wild boar's ham. The process of making a prosciutto can take from nine months to two years, depending on the size of the ham.

Parmigiano-Reggiano is a hard, granular cheese and it is made of raw cow's milk. Parmigiano-Reggiano is commonly grated on pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes. Fresh mozzarella is white and it is a semi-soft cheese. Pe sto is a sauce originating in Genova in the Liguria and traditionally consists of crushed garlic, basil, European pine nuts and cheese. Pesto is commonly used on pasta.

Panettone and Pandoro They are a type of sweet bread loaf originally from north Italy usually prepared and enjoyed for Christmas and New Year. Panettone contains candied orange, citron, and lemon Zest, as well as raisins, which are added dry and not soaked. Pandoro is often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of the Italian Alps during Christmas.. The cotechino is an Italian Charcuterie product, similar to salami, but must be cooked. It is usually eaten with lentils on New Year’s eve: people says that it will bring good luck! Pettole are a dough fried in hot oil, typical of Puglia and Basilicata

Which Italy would it be without ?! At The End… Nutella is the brand name of a chocolate hazelnut cream. it can be spread on bread and it can be used to stuff cakes… buon appetito !!!