Anchovies
Olive oil
Salt
Pepperoni

preparation:

Before frying the peppers cut into strips; then in the same oil fry the anchovies. Roll in rice paper to dry them, gather and salt.

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Preparation

Cut the chicken into thin strips and arrange it in a large bowl. Check the carrot, pelatela and rinse thoroughly under running water. Pat dry with absorbent kitchen paper and cut into thin strips thin. Clean the celery, remove the coasts and use the less tender heart by cutting it into thin slices. Pour into bowl and season with olive oil, lemon juice, salt, pepper and mayonnaise and mix well to mix the ingredients. Meanwhile, put into the oven for 5/6 minutes at 180 degrees slices of bread, then you can smear of salad and serve immediately hot and crispy. Tip: you could serve the bruschetta as an appetizer or afternoon snack.

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• 500 G Small Anchovies
• 1 clove garlic
• 2 Lemons
• 1 bunch parsley
• Olive oil
  salt
  pepper

Preparations:

Clean the anchovies, remove the head, guts and bones, open them in half without dividing them; arrange to haul in a deep dish. Chop parsley and garlic, add the lemon juice, salt and pepper. Emulsified and pour the sauce over the fish; cover and keep cool a few hours.
Here your marinated anchovies!

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The type of food served in Italy at weddings generally depends on the tastes and preferences of both the Groom and the Bride. It could also be based on the region of Italy where the ceremony is held. A welcome note to the wedding banquet begins with a cocktail that goes for almost an hour. This is then followed by appetizers and then the main course. Thereafter, desserts are served. The dessert can be fruits, sorbet or even a limoncello. The banquet can never be complete without the wedding cake.

This article looks at the basic guide to each of the stages of the wedding menu;

Cocktail session:
During this hour, the guests are served while standing just to welcome them to the main dish. Trays are simply passed around to the partakers. The trays contain small amounts of food bites such as crisps, fried vegetables, olives, cherry tomatoes, mini quiches and parmesan cheese.

Starters:
This is served while the guests sit on their respective tables according to the desired arrangement. Basically, the first dish includes appetizers. Examples of the appetizers you are likely to encounter during weddings at Italy include melon, grilled seafood, mushrooms, smoked salmon, ham, bruschette or shrimp cocktail.

First course:
Comprising of risotto, penne, spaghetti, lasagne, gnocchi, linguine, ravoli or paccheri.

Main course:
This is made of pork, guinea fowl, beef or lamb.

Side dish:
This depends on the main course, and it includes vegetables such as spinaches, herb roasted potatoes, eggplants or mixed salad.

Dessert:
Italian dessert generally comes before the wedding cake. A perfect idea for the dessert can be strawberries, cookies, Tiramisu or ice cream depending on the season.

Wedding cake:
The wedding cake in Italy is usually one layered; the cake commonly known as ‘Torta Nuziale’ is made with Chantilly from Choco or white or even lemon sponge/cream. It is then covered well with icing sugar. Nevertheless, it is possible to order for a multi-tiered cake.

Below is a description of how a typical wedding cake is prepared in Italy:

The recipe discussed here can prepare a one layered cake;

Ingredients:
Buttermilk- ½ cup

Baking soda- 1 teaspoon

6 egg yolks

All-purpose flour – 2 cups

Margarine- ½ cup

Vanilla extract- 1 teaspoon

White sugar- 2 cups

Salt- 1 teaspoon

Almond extract- ¼ teaspoon

6 egg whites

Flaked coconut- ½ cup

Chopped pecans- 1 cup

Softened butter- ¾ cup

Crushed pineapple- ½ cup

Cream cheese- 8 ounce

Procedure:
Heat the oven to about 350F.

Mix the buttermilk, salt and baking soda in a large basin.

Combine the sugar and margarine in a separate bowl until the mixture is fluffy and light. Add the already beaten egg yolks and then stir the mixture thoroughly. Add almond and vanilla extract.

Stir the beaten white eggs in a separate bowl and then add pineapple, pecans and coconut.

Pour all the contents of the separate bowls into one large bowls. Bake in the already heated oven for about 40 minutes.

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• 1 Chicken (about 800 g)
• 350 g Tomatoes
• 50 g Crudo Parma (Ham)
• 1/2 glass of white vine
• 1 small marjoram
• 2 spoon of oil
• salt
• 1 garlic chopper

Preparation:

Cut the chicken, then clean and dry the pieces with kitchen paper.
At the same time cut the tomatoes previously peeled, remove seeds and cut into small pieces.

Proceed to cut the ham into strips and cleaning garlic. Then take the whole and chop with washed marjoram.

Put the ham in a frying pan with the olive oil until became brown; then add the chicken pieces to be well browned on both sides.

Then add the chopped garlic, marjoram and wine. Evaporation conclude with the chopped tomatoes and salt. The firing will continue until the meat is tender and the sauce thick.

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• 2 anchovies
• some capers
• some black olives
• some parsley
• 350ml tomato sauce
• salt
• 1 clove garlic
• 1 fresh chili pepper

Preparation:

We put in a pan a drizzle of extra virgin olive oil. Add half a clove of minced garlic, anchovies, a bit of crushed red pepper. We turn the heat to low and we expect the anchovies melt, stirring with a wooden spoon. So let’s add the tomato sauce, black olives, capers and adjust salt and pepper. We cook the rigatoni pasta with the sauce and flavour and ending with the chopped fresh parsley.

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Ingredients
4 slices homemade bread
4 Mushrooms
2 cloves garlic
5 tablespoons olive oil
1 tablespoon oregano
1 Spicy Chili
1 Celery
salt
pepper

Preparation

Crush the garlic and place in a saucepan with 5 tablespoons of olive oil, oregano, pepper and grated celery: cook until the celery is not golden. Saute in a pan with a tablespoon of olive oil the mushroom caps, salt and pepper; Put a chapel on each slice of toasted bread and topped with the sauce.

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Preparation

Place the bread cut into slices about 1 inch thick on a wire rack over the coals; if you do not have a barbecue grill you can use your oven or even an old frying pan heated on the stove. When the bread begins to ‘toast’ (hence brustichino), that is, its color turns light brown and the surface becomes slightly crispy bread is ready. It ‘better to serve the bread is still warm, pour the oil to add salt to taste. The brustichino lends itself to be ‘completed’ in many ways: try by to rub garlic on a tomato or Plum.

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Preparation

Make the dough and let it rest covered half an hour. Prepare the filling: you soften the squash in the oven, mash the pulp, add onion, walnuts and chopped sage; salt and pepper. Roll out the dough into three thin sheets, spread the filling and give shape to the agnolotti. In a saucepan, cook a chopped shallot in plenty of butter, pour the sherry and cook a few minutes. Add the raisins softened in warm water, salt, pepper. Boil the agnolotti, toss with the sauce and serve.

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• 200 g tomatoes
• 30 g olive oil
• 1 clove garlic
• Pepper Diced 1
• 1 tablespoon capers
• 100 G Black Olives
• 3 anchovy fillets
• 1 teaspoon chopped parsley
• 6 slices apulia bread
• salt
• pepper

Preparation:
Heat the oil with the garlic and chilli for a few minutes. Add the tomatoes, anchovies, capers and chopped olives, stir and cook for another 15 minutes. Adjust salt and distribute the mixture on the slices of bread cut in half and already golden in the oven.

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