Everyone knows that Italians eat differently than Americans do. But what does that mean exactly? What is different about 'eating Italian'? The biggest difference is in how the two countries think of meals. Americans tend to think of meals as something we need to do to survive, more and more people are eating on the go, over sinks or not really eating at all. Italians, however, know the importance of setting down with family and friends to a good, home cooked meal. These meals tend to turn into events that can last several hours or more.

There are several courses to an event meal in Italy, starting with appetizers and ending in dessert. While an everyday meal usually consists of 1 or 2 courses, a holiday or special occasion meal often has 4 courses or more.

The first course is the aperitifs, which is an alcoholic drink that is used to stimulate the appetite. The next part of the meal is the antipasto, or before the meal, and is what we would call appetizers, this part of the meal can be served either hot or cold. This is followed by the third course (we often consider it the first course), of hot soup or pasta.

Finally, the second dish, or main course is served. The main course is traditionally a meat of some sort, served with a side dish of cooked vegetables or a salad. The meat that is served tends to vary depending upon the region or the time of year. Beef has not been a traditional meat in Italy, but is gaining popularity.

After the main course is finished, it is time to move on to the third course. The third course, is in fact, the first dessert. This is a light serving of local cheeses paired with in season fruits. It is kept intentionally light to allow the body to digest the meal before moving on to the heavier dessert.

The next part of the meal is the Dolce, the second dessert. This dessert portion of the meal is often heavier, consisting of cakes, pies or puddings and brings us to the closing of the meal. Italians like to end their meals with coffee and discussion.


Article Source: http://EzineArticles.com/?expert=Emily_Contadino

Pizza is perhaps the most widely distributed Italian meal in the world. It has been transformed from its humble beginnings as a flatbread meal to the now famous Chicago and New York style pizzas of today. How exactly did this phenomenon known as the pizza pie come to pass? What kind of combinations can be found today? Which is the most popular?

Pizza in its most basic form dates back to the early Greeks who made a seasoned flatbread from water and flour. Over time, tomatoes and cheese were introduced and voila! pizza was born. While other countries have their own version of pizza, including sweet corn pizza from Japan, sweet pea pizza in Brazil and coconut pizza in Costa Rica. No matter what the rest of the world does with pizza, Italians tend to be traditionalists.

Pizza made in Italy is prepared in a wood fired stove, they don't deviate from the traditional round shape, and (almost) never experiment with untried toppings. While there are regional pizza favorites, of course, they all have certain things in common. These pizzas have a tomato base, and a mozzarella type cheese and some type of meat. The meat component of a pizza (even in Italy) can vary widely by region and what happens to be available.

Italy is not immune to changes in the world and some new trends in their pizza are starting to emerge. Calzones are a popular choice in Italy (as they are in America) and are most often filled with popular pizza toppings such as cheese, meats and vegetables. While the Italian versions are smaller than the American calzones, they are thought to make a good choice for lunch.

Pizza isn't just for the main course anymore, dessert pizza is becoming popular in both Italy and America as something out of the ordinary. This type of pizza is often made of pizza dough, smothered with a sweet sauce (pudding, frosting, etc) and then topped with a variety of fruits and/or candies. This type of dessert is often made at the request of children.

Pizza is such a versatile meal, whether it is made in the traditional Italian style or customized to be all yours, it seems to be the perfect meal.



Article Source: http://EzineArticles.com/?expert=Emily_Contadino

Imagine tossing your friend a beer can which was invisible? As you threw the beer can they could see the fluid inside sloshing around, but they couldn't see the edges, and when they grabbed it from the air they would feel the beer can but the beer can would be translucent. Wouldn't that be cool? Well that could be a reality in the future. No, this isn't science fiction, well it's almost science fiction except for the fact that some scientists in Hamburg Germany have come up with translucent aluminum.

How do they do that, you ask? Well, they take micro-lasers, and they shoot off the electrons spinning around the aluminum atoms, this creates what scientist believe could be a fourth state of matter. But for beer drinkers it's just plain cool. Maybe President Obama might like this too, it could be something great for his next Beer Summit, even better than killing a fly like the Karate Kid.

Can you think of a cooler thing to have a party, than beer cans that are see through? I'm sure as this fad catches on people will also want it for their soft drinks, and diet sodas. But for those that are serious partiers the translucent aluminum beer can would surely do the trick.

And speaking of serious partiers what if you're throwing a major Keg'er? Imagine if you put down your deposit, and picked up a tap at the local beer company or distributor, and they gave you two or three translucent beer kegs to take over your party?

Wouldn't that be cool? Well, at least one online think tank and Futurist believes it will happen, and beer drinkers across America cannot wait. Please think on this.


Article Source: http://EzineArticles.com/?expert=Lance_Winslow

Vending Machines have never been high on the list of interior designers next challenge, understandable when you consider the nature of these bulky beasts requires a style before substance approach. The twenty-first century approach to almost everything - by which I mean stack em high and sell em cheap and who cares what it looks like! However not everyone lives their lives by these rules and fortunately for those of us with eyes and taste some of these people are making inroads into the design of vending machines.

Architects and software designers are taking up the challenge and are attempting to create machines that work with their immediate environment - not against it. The difficulty of course is that it is very difficult to create a beautiful piece of furniture with both function and form - with a blueprint to reduce size and bulkiness whilst retaining capacity - The designers were up against it. However, having had a sneak peak at upcoming designs I think they've cracked it.

Much of the new approach, which experts in the vending industry are calling an appealing and efficient fusion of vending with other amenities, will be showcased at the EU's annual vending fair in Cologne in September 2009. Part of the emphasis comes in recognising that vending machines, which are becoming increasingly part of our 24 hour lifestyles as other materials like cosmetic items, newspapers and telecommunications services become available alongside more traditional products such as food, beverages, transport tickets and postage stamps, should be recognised for the impact they have on the appearance and function of our built-up environments.

Many European countries appear to be at the forefront of the drive towards streamlined drinks vending machines. This might seem like an irrelevance to some but in such a fast paced world we need to be able to lay hands on food and drink quickly and efficiently and it now seems only to be common sense to marry this principle with our aesthetic desires to live and operate in a pleasant environment. Must these big, bulky obtrusive machines continue to be a blight on the eye in our stylish and well built modern buildings? It appears not.


Article Source: http://EzineArticles.com/?expert=Jonathan_Moore

Calabria is the toe of the Italian boot. It is located in the southwest corner of Italy, with 500 miles of coastline on the Ionian, Mediterranean, and Tyrrhenian Seas. This region has belonged to so many other countries over the years, leading to quite a variety of local specialties. When you taste the delicious local food you wouldn't think that Calabria's soil tends to be poor.

Alici a Beccafico (Anchovies Beccafico style) is considered a main dish, but some people prefer it as an appetizer. Others avoid anchovies altogether; I think they are missing out on many tasty, albeit salty, dishes. You start preparing this dish by gutting the anchovies and soaking them in a dry white wine. Then you stuff them with a combination of stale, crust less bread garlic, grated Pecorino cheese, and some spices. Then you fry them. Suggested wine pairings include Sangiovese-based wines such as Chianti DOCG from Tuscany.

Calabria is known for great vegetables. Make sure to try Melanzane Fritte con Mozzarella e Olive (Fried Eggplants with Mozzarella and Olives). In addition to the title ingredients this recipe calls for tomatoes, onions, herbs, and spices. As always, salt the eggplant to remove the bitter juices. Even if you are not a vegetarian you'll enjoy this dish with an Italian Pinot Nero or one of the many Barbera DOC wines from Piedmont.

Costolette d'Agnello alla Calabrese (Lamb chops Calabrian Style) is easy to make and simply delicious. Besides the chops you'll need ripe tomatoes, an onion, green olives, sweet peppers, olive oil, and some spices. Once you've prepared the veggies, this recipe is fairly quick. Suggested wine pairings include Chianti DOCG, Chianti Classico DOCG, or Brunello di Montalcino DOCG from Tuscany, and Barolo DOCG from Piedmont.

Cinghiale all'Aspromonte (Wild Boar Aspromonte style) is a local specialty. Hang the boar saddle, remove the rind, finely chopped bay leaves, oil, salt, and pepper and cook on a spit meat, basting it with the juices until done. Somehow, I don't think making this delicious dish is as simple as it sounds. Enjoy with a Vino Nobile di Montalcino DOCG, a Cabernet Sauvignon based Super Tuscan from Tuscany, a Barbaresco DOCG, or Barolo DOCG from Piedmont.

Capretto Farcito (Stuffed Spring Kid) is an unusual but delicious local specialty that is often served at Easter. The meat is boned and then stuffed with pasta and the giblets and baked. Enjoy this dish with an Aglianico del Vulture DOC from the neighboring region of Basilicata, a Taurasi DOCG from Campania, or a Torgiano Rosso Riserva DOCG from Umbria.



Article Source: http://EzineArticles.com/?expert=Levi_Reiss

Calabria is the toe of the Italian boot. It is located in the southwest corner of Italy, with 500 miles of coastline on the Gulf of Taranto and Ionian and Tyrrhenian Seas. Its total population is about 2 million. The countryside is mountainous, and prone to earthquakes. Over the centuries the peasants learned how to extract the maximum from the poor soil. The red onions from Tropea are as good as they get. Some people eat them raw. Does anybody out there have a wine pairing for raw onions?

An excellent starter or side vegetable dish is Carciofi Ammollicati (Artichokes with Breadcrumbs) that also includes grated Pecorino cheese, lemons, and olive oil. Some say that artichokes are difficult to pair with wine. They haven't tried this dish with a Vermentino di Sardegna DOC, a Vermentino di Gallura DOCG from Sardinia, or an Italian Gewurztraminer, Pinot Grigio, or Sauvignon Blanc.

Another first dish is Bucatini con la Mollica (Bucatini Pasta with Breadcrumbs) that includes salted anchovies, olive oil, salt, and pepper. Use whole-wheat breadcrumbs. This dish is traditionally served without cheese and works best with Bucatini, large hollow spaghetti. Enjoy with an Italian Sauvignon Blanc or Pinot Grigio.

An alternative local pasta dish is Spaghetti al Ragù di Totano (Spaghetti with Squid and Tomato Sauce). Of course the hardest part of preparing this dish is cleaning the squid. Other ingredients include onion, garlic, and basil. If you are up to it, save some of the squid rings for your second course. Wine pairings for the pasta dish (often made with angel hair spaghetti) include Italian Pinot Grigio and Verdicchio dei Castelli di Jesi DOC or Verdicchio di Matelica DOC from The Marches.

Pesce Stocco alla Calabrese (Salted Cod Calabrian style) is made with tomato sauce, black olives, onion, potatoes, and some herbs and spices. The real thing is cooked in a terracotta dish. If you like salt cod, you'll enjoy this meal with an Italian Chardonnay or Sauvignon Blanc.

I've saved the best for last; namely Pesce Spada alla Bagnarese (Swordfish Bagnara style). Bagnara is a fishing and now tourist village that is also known for Torrone, a delicious almond-nougat candy. The swordfish is roasted with capers, chopped parsley, lemon, and olive oil. Suggested wine pairings include Vernaccia di San Gimignano DOCG from Tuscany but you have to get a good one, an Italian Chardonnay or Pinot Grigio.



Article Source: http://EzineArticles.com/?expert=Levi_Reiss

There are some places that have a wonderful selection of Indian restaurants while others don't seem to have any. Los Angeles is a wonderful part of the country that seems to neglect no type of cuisine and Indian Restaurants are available for those who are looking for a fine dining experience in one of these restaurants.

An Indian restaurant is more than just a place to get a meal. It is an experience that you will enjoy thoroughly. Many people are unfamiliar with Indian food or even the proper way to order their meal. For those who have never tried Indian food, it is a good idea to bring along someone who has or ask the wait staff what they recommend and they will be happy to give you some advice.

If you are unfamiliar with the various dishes that are served in an Indian restaurant, make sure that you inquire about the spiciness of the dish. Curry can be spicy or not according to your preference, but always make sure that you ask. Other dishes such as Masala is usually not too spicy, but ask to be sure.

Make sure that you order your nann or pancakes made of bread. These are used for soaking up the yummy curry and are meant to be eaten with your hands. It will only be a few visits before you are an Indian food fan and ordering like a pro. There are some dishes that are very hot such as Vindaloo which you should only order if you enjoy extremely spicy and hot food.

Enjoy Indian beer with your meal or ask about a traditional Indian drink so that you can experience the whole effect of Indian cuisine. It is something to be experienced and a wonderful place to bring the family.

Experiencing new foods that are served in various restaurants all over Los Angeles is certainly a fun pursuit. It never hurts to expand your horizons and try something that you have never had before. You will soon discover whole new worlds of food that you never knew existed.

Check out some of the fine dining Indian restaurants in Los Angeles for an experience you won't forget. You should always inquire about reservations before you make your plans in any of these outstanding restaurants. Many others have already discovered the joys of Indian cuisine so they fill up quickly.

There are also Indian grill restaurants that are a good place to begin your experiment with Indian food. You will get a chance to sample some of the milder dishes and then give a spicier dish a try. There are a large number of vegetarian dishes available in most Indian restaurants and if you are looking for some outstanding vegetarian food, Indian is your best choice.

Bring the family to an Indian restaurant in Los Angeles and expand everyone's horizons a little bit. Sampling the cuisine of another culture makes for an evening that you won't forget. You might just become a fan of Indian food once you give it a try.



Article Source: http://EzineArticles.com/?expert=Francesca_Romano

When you are looking for some wonderful French food, but dread the thought of heading out to a local French restaurant, the obvious alternative is a bistro. There are a number of French bistros in the Los Angeles area that will give you the great food that you are craving without the expense and formality of a full scale restaurant.

Well prepared French food is a treat for the eyes and nose, but preparing for an evening at a full scale formal French restaurant is not something that you will always be up for. The French Bistro in Los Angeles will fit the bill very nicely. Most of the restaurants that you will find will have all of your favorites without the pretension and upscale crowd that frequents the higher end restaurants. Simple food prepared well served in a simple manner.

A French bistro is also a wonderful place to be introduced to French cuisine. Many people are turned off by the idea of visiting a French restaurant because of the effort and formality of the place. Unfortunately, these folks will miss out on enjoying French food because of the atmosphere that they perceive in a French restaurant. The bistro is a great way to experience French food and finally understand why this type of cuisine is world famous.

A lower key lunch or dinner is also a great place for a French bistro. You can relax in the casual atmosphere of the restaurant and just enjoy the wonderful food. Many people prefer the atmosphere of a smaller restaurant that does not have as many rigid requirements as a formal dining restaurant. While it is nice to dress up and head out for a night on the town, it is sometimes more enjoyable to enjoy the same fine foods without the formality of dress that is often required at larger restaurants.

You should still check to be sure that you can get a table at your favorite French bistro in Los Angeles. A very popular bistro could become too busy to accommodate you when you decide at the spur of the moment to go out for French cuisine. Try lunch if the dinner crowd is too much for you and you just might get a table easier.

If you have never tried French food before, the bistro will prepare some of the traditional French cuisine that will show you exactly why the French are world renowned for their food. Enjoy some of the traditional favorites, but it is always a good idea to step outside of your comfort zone once in a while and try something new.

A simple search of your local Los Angeles area will show you all of the French bistros in your area of Los Angeles. This city is home to some of the best restaurants in the world and you are likely to find any type of food that you had in mind in Los Angeles. The French bistro is a classic that needs to be experienced by those who have never tried French food and those who have and know how wonderful it is.



Article Source: http://EzineArticles.com/?expert=Francesca_Romano

Food is something that is great, admitted, and it also makes an amazing gift for people who loves food as much as the rest of us. Shipping food is something that really isn't one of the most common things. With this stated, there really isn't much literature about it, as people do not feel that it is one of the safest things a person can do. And with increasing measures on security, the concern is something that is real. One of the biggest things to be concerned about is the safety of the food, as well as time it takes the food to get there.

Time, time, time

Obviously, you're going to want the food to get there before it gets spoiled. So, timely delivery here is key. If the food spoils, not only did you waste your time, you also wasted money. You will want to make sure that your efforts do not go to waste, so you'll want to make sure that the timing of this is key, no more than 3 days should elapse before your food gets to where it is going. If at all possible, it should be shipped overnight in most cases, just to assure that it will be as fresh as it was the second that you made it.

Preparation

Be sure that the container that contains your food is something that is secure. If it is something that can potentially have a weak structural integrity, be sure that you take all of the precautions before it is sent. Ideally, the container will be something that will keep the air out, as this is how bacteria and mold contaminate the food. So, security is something of an issue, only eclipsed by the fact that you want your food to get there.

One of the best things to ship would be something like chocolates, which really do not have much of an expiration date, on top of the fact that everyone loves chocolates. In the case of chocolates, they usually do not have any issues with integrity, as they can roll around and not really incur any heavy damage. This would probably be the best thing to ship, although you would still want to make sure that this is secure and that it gets there in a timely manner.

If you choose to use a box for the shipping of your food, make sure that it can withstand the weight of other boxes. The best idea here is to get a corrugated box, sold at many stores that deal with the movement of packages and the like. Sufficient tape will be required for this to work as well as you would like.

In Summation

Be sure that everything is sent quickly, as you do not want much time to elapse before it gets to the recipient. Secondly, you do not want anything to be crushed, so be sure to use a box that you think is strong enough to handle things that may be placed on top of your box. Follow these tips and your food will be thoroughly enjoyed on the other end.

Not just a shipping company, as Canada's largest courier company, we deliver innovative products and superior air freight service on which you can depend

Article Source: http://EzineArticles.com/?expert=Amy_Nutt