Italian cuisineThe Italian kitchen or Italian cuisine is known and appreciated all around the globe and it has gained the sympathy of the Thai people. Thai people as well as Italian people have a strong feeling and a strong attachment to their food habits. Italian cuisine features go beyond the simple flavors. It is a kitchen very appetizing and tempting, and, if eaten in the right amount, it is also healthy. In fact it is a full Mediterranean diet: fresh foods, not too much elaborated and without exceeded in sauces (that are anyway not made out from concentrate). Italian cuisine also uses a small amount of animal fats. A feature that jumps immediately to your eyes is the division of the lunch in first, seconds and side serves. The first dishes come dressed with "sugo". The Italian sugo, respect to generic sauces, is made on the spot just before eating time and it should not be made from concentrated. Most common ingredients of sugo are fresh tomatoes, olive oil, onions, capers or milk, peppers, or also pine nuts, basil, garlic etcetera. A lot of other kitchens, eastern or westerners usually present a main course instead of a “primo” and “secondo” that, sometimes, comes flavored with concentrated sauces. If you have got the patient to observe an Italian cook, it will be difficult to see him/her busy handling bottles and cans to pour the content in pot. It is preferred the utilization of fresh food stuffs. The composition of first, second, surround with raw vegetables and fruit with final coffee it reflects the proportions between ready sugars, carbohydrates, proteins, fat and daily mineral contribution. The pizza is a perfect example of it! The habit of begin the meal with antipasti (hors d'oeuvre or starter) that generally consist in sliced ham and other cold cuts plus vegetables in oil to continue accompanying the first course with some bread and the conclusion of the lunch with pastry and/or gelati doubles the calories! Anyway, every not so often some calorie extra can be useful, especially to the youngest. But a single course of antipasti to share with your companions can stimulate your appetite without necessary put you on weight. The basic aliment of the Italian cuisine is pasta. It has to be composed only with flour of durum wheat 100%. Infinite the types and the shapes of pastas. The use of them varies concerning the kind of sugo, to catch more or less the taste of it. The most famous type of pasta linked to every Italian is spaghetti! Why all this love for pasta? A part of this feeling could depend from the liveliness of a dish of pasta with sugo. Eating a good pastasciutta it is like a meeting with different flavors, bite after bite. The taste it is not linear like, for example, in a baked fish with potatoes. It changes. The first bite must be quite chewed, the pasta in fact should be served al dente (strong) and, while chewing, we will bump into the structure that will slowly release taste. Must be considered that the pasta has to be served just after been drained and it will be quite hot (caution that it burns!). This heat will continue a mild cooking even when in the dish. Slowly we will face a tendered and a more rich of juice pasta. Therefore we will increase our eating speed varying the resulting after-taste that will be crossed with the seasonings used on your dish of pasta or spaghetti. Well, when all this will be ended maybe you would like to start again to discover new reality, a new dish of your favorite pasta. These reasons, and more to come, explained why a good cook is always so apprehensive to any small detail and perhaps also always a little dissatisfied. In the Italian kitchen, even if less famous compare to pasta, the rice has been using from centuries already, especially in the north of the Italy. Few fried specialty and usually olive oil is used to fry them. This vegetable oil is rich of monounsaturated fats as oleic acid, palmitic acid and other fatty acids but not saturated fatty acids. During the overheating of frying, if the cook has a good skill, it does not release the harmful acrolein. The meats are served very natural, without mush with terrifying amount of sauces based of flours and fermented sugars. Also fresh salads come sprayed only of olive oil and some drops of vinegar, better if balsamic. Think about the word salad: it derives from the past: "add salt", even if today salad has a very different meaning, is the historical simplicity that drives Italian cuisine. The handmade Italian gelato is obtained from fresh milk, from which comes an excellent cream. Then the addition of the others ingredients, always fresh, and then everything is slowly cooled down to very low temperature. Lots of care is used in the preparation of our gelato. The Italian ice cream (Italian gelato) is very special. Beyond having succulent and creamy appearance, in America became a part of the vocabulary! The word 'gelato' in the United States indicates just a handmade fresh-based frozen cream; the word ice cream is used to indicate all the other frozen creamy products of industrial origin composed from concentrated food powders.
For who does not love the cold stuffs, our bakery production laboratory create homemade cakes, tiramisu', tarts and pastry that should equally satisfy your desires. Here some examples:
Pan Pan Restaurants Pattaya (Chonburi), a small extra care for your dinner! Please look at some of our dishes in the food page and come to relish them in one of the Pan Pan restaurants of Pattaya and Jomtien (Chonburi TH).
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