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Italian cuisine 10-V Suharskaya Olga

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Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.

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Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that Roman beans (also called Borlotti beans) "are the beans to use for genuine minestrone".

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Ribollita Ribollita  is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet , cavolo nero , and onion. Its name literally means “ reboiled ".

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Braciola Braciola is the name of an Italian dish. Braciole are slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut fettine ("small/thin slices"), which never have bone and are generally thinner.

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Bruschetta Bruschetta  is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil, salt and pepper. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy in olves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is sold as bruschetta.

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Cotoletta Cotoletta (from Italian: costoletta = "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for veal breaded cutlet. Cotoletta alla milanese  is a fried cutlet similar to Wiener schnitzel, but cooked "bone-in". It is fried in clarified butter or olive oil and traditionally uses exclusively milk-fed veal.