Sun on the plate and “dolce vita” on the palate
For many of us, Bella Italia is the epitome of summer, holidays and pleasure, not least due to its treasures from the cellar and the kitchen. As diverse and versatile as the dishes from north to south, one thing is the same in all 20 regions: pleasure is celebrated!
Summer and enjoyment
The starters, better known as antipasti, also combine well with a salad. This is followed by the primo piatto as the first main course, which consists of one of the countless pasta creations, risotto or a rich soup. The secondo piatto, the second main course, is usually a delight of fish or meat dishes that are often grilled, deep-fried or roasted. The espresso at the end is enjoyed with so-called dolci. And last but not least, this is where the diverse influences from Italy’s eventful history are evident.
The use of fresh and dried herbs such as basil, oregano, thyme and allium plants such as onion and garlic is typical. Lemons, limes and high-quality Italian vinegar specialities such as the famous Aceto Balsamico di Modena ensure freshness and acidity. An indispensable ingredient of Italian delicacies – whether savoury or sweet – is olive oil. It is not for nothing that it is considered Italy’s green gold. The ochre-coloured soil and the golden sun of Sicily, for example, are the origins of the unique WIBERG Organic Olive Oil Extra Sicily.
Basil – the king of Mediterranean cuisine
It is not by chance that basil's name is derived from the Greek Basileus – the king. And its status in Italian cuisine is truly royal. Whether classic pizza, caprese salad or countless pasta creations: Basil is an indispensable starter! As the main ingredient in the famous pesto Genovese, basil is combined with olive oil, pine nuts and parmesan, the latter adding a more intense flavour to all components through its naturally present glutamine.