From the French sophistication, of course, far, but Italian cooking has a trump card: used for food products depend on the season. Italian, going to the market, make a list of products, as they do not know what to buy and even more do not know what meal will be cooked for dinner.

The formation of the kitchen was carried out for several centuries and important role in this process was played by the neighbouring state. On the European map, the government of Italy appeared only 100 years ago, and because of this it was able to absorb all the best culinary delights of the Sicilian, Ligurian, Neapolitan and Milanese cuisine. Today Italian cooking is divided into Northern and southern cuisine. They differ only in the spices used. In short the same dish cooked on the Northern or southern manners may differ significantly in taste due to the spices.

Every meal starts with snacks - in Italy they are called antipasti. For example, as the primary snacks on the table can be chicken ham with a very strange and seemingly incongruous a garnish of melon or peaches. Snacks are replaced with salads. Here is one unwritten rule: at least vinegar and oil and salt. And only after the appearance on the table of the salads are served the first dish – soup, pasta or risotto. The most common main dish on the table of the Italians is pasta, because without it the table is empty and boring.

After the first course, prepare for one more culinary delights in Dolce or in simple words a dessert. Basically bring tiramisu, rarely lemon cake or rum cake, you will also be offered an incredible number of varieties of ice cream. Tea in Italy are cool, so after dessert, I usually bring coffee. For Breakfast I prefer to drink a cappuccino and afternoon espresso. Although the latter is so loved by Italians that they drink it all day.

National Italian cuisine is not only one of the best in the world but also the fashion. However, this is not surprising, because so many of the ingredients used in one dish as not to meet even in a refined French cuisine.