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Italian First Courses
The Most Typical Specialties

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Welcome! This section of WebFoodCulture is dedicated to the most typical first courses of the Italian gastronomy. We will explain what makes them so special and inimitable, starting with their history and places of origin, all seasoned with a large number of curiosities. Finally, we will discover the most traditional restaurants and producers, thanks to which it will be possible to savor the most authentic taste of these delicacies. Enjoy the reading!

Italian first courses: Neapolitan Casatiello.

Castiello, the famous savory cake from the city of Naples, is one of those specialties that, during Easter festivities, can’t go missing from the table of every Neapolitan family. It’s simple to prepare, made with just a few ingredients, very rich in flavor. (read more)

Origin: Naples       Typology: First Courses

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Sicilian Arancini.

It’s impossible to deny that the very moment one hears of Sicilian cuisine, arancini immediately come to mind: this rice-based specialty, in fact, sums up the taste, aroma and colors of the exuberant culinary tradition of the Italian island. (read more)

Origin: Sicily
Typology: First Courses / Street Food

Arancino or Arancina?

Arancino or arancina? Which is the correct name for the famous Sicilian specialty?
A doubt that, over time, has started heated discussions. Let’s try to shed some light on the matter.
(read more)

Origin: Sicily
Typology: First Courses / Street Food

Margherita Pizza.

Few people know that Margherita pizza, the famous Neapolitan speciality, takes its name from that of a real queen: Margherita of Savoy. Let’s find out the secrets of this classic of taste.(read more)

Origin: Naples (Campania)
Typology: First Courses

Neapolitan fried pizza.

Even of specialties quite similar to fried pizza can be found in many parts of the world, the one that can be eaten in Naples has unique characteristics, largely related to the particular nature of the city: peculiarities that make it special and inimitable.
(read more)

Origin: Naples (Campania)
Typology: First Courses / Street Food

Fettuccine Alfredo.

There is a very Italian dish that, quite oddly, is very little known in Italy. In the United States, on the contrary, it’s popular and appreciated, not to mention that, during the second part of the last century, many of Hollywood’s greatest stars loved it. We are talking about Fettuccine Alfredo, the Roman specialty: let’s find out everything there is to know about this ‘blond’ delicacy.
(read more)

Margherita pizza: preparation.
De Sica, fried pizza and ‘The Gold of Naples’.

Fried pizza is one of the most typical specialties from Naples: it’s possible to say that, in a way, it sums up its spirit. (read more)

Arancini in the world.

Although the ideal place to enjoy an arancino is, without any doubt, Sicily, it’s important to stress the fact that it’s possible to savor this delicacy also in the rest of Italy and in many places around the world. This is due to emigration that, mainly in the past, led many Sicilians to relocate abroad.
(read more)

Pasta Carbonara.

Although pasta Carbonara cannot boast very ancient origins, it’s considered very traditional. This is because it represents the perfect synthesis of a culinary sensibility matured over the centuries in a precise geographical area. (read more)

Origin: Italy (Lazio)       Typology: First Courses

How to make Fettuccine Alfredo?

It’s difficult to find a recipe both simple and tasty as Fettuccine Alfredo. One of its secrets lies in the quality of the three ingredients (fresh fettuccine, butter, and Parmigiano), another is the care required by the preparation. (read more)

Cous Cous.

Cous Cous is generally considered the quintessential Arab gastronomic specialty. There is no doubt about its deep connection with the desert and its people: those Berber nomads who in ancient times invented a food that was easy to transport and quick to cook. (read more)

Origin: Maghreb       Typology: First Courses

Specialties from the world

The origins of the name ‘Couscous’.

It’s quite possible that the origins of the name ‘Couscous’, as well as those of the specialty, are Berber. (read more)

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