用英文怎么介绍意大利面的吃法

[用英文介绍篮球]This post is one of my friends give me as my birthday present,on which is the famous star in the National Basketball Association(NBA)Kobe Byrant.Now he is playi...+阅读

用英文怎么介绍意大利面的吃法

Pasta with plates filled with food, Chinese noodles with Bowl; Pasta with a fork to eat Chinese noodles with chopsticks; Most are foreigners to eat pasta, Chinese noodles are Chinese people eat ; Pasta tastes than the Chinese side takes a long time because it is more expensive ;Do you want to know more?Eat pasta will know everything~...

意大利面的英语解释

Spaghetti is a long, thin form of pasta. It is versatile, popular, and available throughout the Western world. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning ＂thin string＂ or ＂twine＂. The word spaghetti can be literally translated as ＂little strings.＂ SERVING: Most spaghetti sold and consumed is commercially prepared, then dried. Spaghetti is cooked by reducing the pasta with seasoning in water until soft. The consistency or texture of spaghetti changes as it is reduced. The most popular consistency is detensi which is translated from the Italian as ＂to the tooth＂; that is soft but with texture, sometimes even with bite in the center. Others prefer their spaghetti overly cooked, which gives it a much softer consistency. The best dried spaghetti is made from yeast, semolina and egg yolks. Inferior spaghetti is not tolerated. Fresh spaghetti should be prepared with grade '01' flour. Spaghetti is used as a base in cooking for meals such as Lasagna and Pizza. Lasagna is a multi layered meal whereas pizza is not. An emblem of Italian cuisine, spaghetti is frequently served in tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other toppings include any of several hard cheeses, such as Pecorino Romano, Parmesan or Asiago. Outside Italy it is often served with mea

意大利美食的英文介绍内容充实而丰富一些

Veneto is well known for risotto is a dish where the added ingredients differ by according to location, with fish and seafood being added closer to the coast and pumpkin, asparagus, radicchio and frogs' legs appearing further away from the Adriatic. Beans and other legumes are seen in these areas with the dish pasta e fagioli being a unique combination of beans and pasta. Veneto features heavier dishes using exotic spices and sauces. Ingredients like stockfish or simple marinated anchovies are found here as well. Less fish is eaten in Veneto and more meat and sausages are preferred such as the famous sopressata and garlic salami. High quality vegetables are prized here with red radicchio from Treviso being prized as well as asparagus from Bassano del Grappa.

Apulia

The northern portion of Apulia uses copious amounts of garlic and onion. The region is known for its dried pasta made from durum wheat flour. Fresh vegetables come in the way of tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, Belgian endive, as well as legumes such as chickpeas, lentils and beans. Apulia is the largest producer of olive oil in Italy. The closeness to the sea brings a proliferation of fish and seafood to the table, especially oysters, and mussels. Goat and lamb are seen on the table here occasionally as well.