義大利美食介紹用英語怎麼說

『壹』 義大利的美食...要中英文對照的

Italian Xiangjian rib eye steak意式香煎肋眼牛復排

Coke mud beef potato cake牛肉薯泥制可樂餅

Pasta sauce義大利面醬汁

Portuguese baked spaghetti sauce Beef葡汁牛柳焗意粉

Delicious meat string pasta美味串肉義大利面

Tomato pasta sauce西紅柿醬汁義大利面

Beef balls pasta牛肉丸義大利面

Italy face cream peas奶油青豆意麵

『貳』 義大利美食的英文介紹，內容充實而豐富一些

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 rum 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 procer 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.

『叄』 急急急急求義大利飲食文化英文版

Italian cuisine as a national cuisine known today has evolved through centuries of social and political changes, with its roots traced back to 4th century BC. Significant change occurred with discovery of the New World which helped shape much of what is known as Italian cuisine today with the introction of items such as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but not introced in scale until the 18th century.[1]

Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy.

History
Italian cuisine has evolved extensively over the centuries. Although the country known as Italy today had not officially formed until the 19th century, the cuisine can claim roots going back as far as 4th century BC. Through various influences throughout the centuries, including neighboring regions, conquerors, high-profile chefs, political upheavals as well as the discovery of the New World, a concrete cuisine has formed to what is known today as one of the premiere cuisines in the world.
Antiquity
See also: Roman cuisine
The first known Italian food writer was a Greek Sicilian named Archestratus who lived in Syracuse in the 4th century BCE. His writing was a poem that spoke of using "top quality and seasonal" ingredients of the freshest nature. He also stated that the flavors of the dishes should not be masked by spices, herbs, or other seasonings with an importance put upon this style of preparation for fish. This style of cuisine seemed to be forgotten ring the 1st century AD when De re coquinaria was published with 470 recipes included many with heavy usage of spices, herbs which would hide much of the natural flavor of the dish. The Romans employed the best Greek bakers to proce their breads, imported pecorini from Sicily as the Sicilians were known for being the best cheese makers. The Romans were also known for rearing of goats for butchering, and gardening of artichokes and leeks.[2]

Middle Ages
See also: medieval cuisine
As Sicily had already obtained culinary traditions from Rome and Athens, a cuisine developed in Sicily that some consider the first real Italian cuisine.

Muslims invaded Sicily ring the 9th century as most of what is known today as Northern Europe was being attacked by Viking raiders. The Arabs introced spinach, almonds and rice and some say spaghetti as it made its possible first appearance ring the 12th century AD when the Norman king made a survey of Sicily and noted that he saw people making long strings made from flour and water called atriya, which eventually became trii which is another term used for spaghetti in southern Italy. Normans also introced casseroling, salt cod (baccalà) and stockfish which remain extremely popular today.[3]

Food preservation techniques were a necessity as refrigeration did not exist. Preservation was either chemical or physical. Meats and fish would be smoked, dried or kept on ice. Brine and salt were used to preserve items like pickles, herring and to cure pork meat. Root vegetables were also preserved in brine after they had been parboiled. Other items used to preserve foods included oil, vinegar or immersing animal proteins in their own congealed, rendered fat. For preserving fruits, liquor, honey and sugar were used.[4]

Making noodles; Tacuinum Sanitatis, 14th century.The northern regions of future Italy started to show a mix of Germanic and Roman culture while the southern portion continued to reflect the influences of Arab culture as they controlled much of the Mediterranean trade routes, as such much of the Mediterranean cuisine had been spread by the Arab trade.[5] The oldest Italian book on cuisine is Liber de coquina written in Naples ring the 13th century. Dishes included "Roman-style" cabbage (ad usum romanorum), ad usum campanie which was "small leaves" prepared in the "Campanian manner", a bean dish reflecting the Marca di Trevisio, a torta, compositum londardicum which are similar to dishes prepared today in Italy. In two other books from the 14th century recipes are found for Roman pastello, Lavagna pie, use of salt from Sardinia or Chioggia.[6]

During the 15th century Maestro Martino was chef to the Patriarch of Aquileia at the Vatican. His manuscript Libro de arte coquinaria describes a more refined and elegant cuisine. His book contains a recipe for Maccaroni Siciliani which was made by wrapping dough around a thin iron rod and dried in the sun. The macaroni was to be cooked in capon stock flavored with saffron, illustrating the Arab influence. Of particularly note is Martino's shedding the use of excessive spices in favor of fresh herbs.[3] The Roman recipes mentioned in the text includes recipes for coppiette and cabbage dishes. His Florentine dishes included eggs with a Bolognese torta, Sienese torta and for Genoese recipes such as piperata, macaroni, squash, mushrooms, and spinach pie with onions.[7]

Martino's manuscript was included in a book printed ring 1475 in Venice written by Bartolomeo Platina entitled De honesta voluptate et valetudine ("On Honest Pleasure and Good Health"). Platina puts Martino's "Libro" in regional context, writing about ingredients coming from the regions, including perch from Lake Maggiore, sardines from Lake Garda, grayling from Adda, hens from Paa, olives from Bologna and Piceno, turbot from Ravenna, rudd from Lake Trasimeno, carrots from Viterbo, bass from Tiber, roviglioni and shad from Lake Albano, snails from Rieti, figs from Tuscolo, grapes from Narni, oil from Cassino, oranges from Naples and moray from Campania. Grains from Lombardy and Campania are also mentioned as is honey from Sicily and Taranto. The wines he mentions are from the Ligurian coast, Grecco from Tuscany and San Severino and Trebbiano from Tuscany and Piceno.[8]

Early modern era
The courts of Florence, Rome, Venice and Ferrara were part of the creation of fine cooking in Italy. The court of Estes in Ferrara was a central figure to the creation of this cuisine. Christoforo Messisbugo, steward to Ippolito d'Este, published Banchetti Composizioni di Vivande in 1549. In this work Messisbugo gives recipes for items such as pies and tarts (containing 124 recipes with various fillings). The work does emphasize the use of Eastern spices and sugar, whose use was otherwise diminishing.[9]

Bartolomeo Scappi personal chef to Pope Pius VIn 1570 Opera was written by Bartolomeo Scappi personal chef to Pope Pius V. This was a five-volume set that gave the most comprehensive detail of Italian cooking up to the period. The work contained over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils. The difference between most books written for the royal courts and this volume is its shedding of game and other meats and includes instead domestic animals and courtyard birds which was more inline with the "modest household". Recipes are also included how to clean and use lesser cuts of meats including tongue, head, and shoulder. The third book contains recipes for fish, or Lent cookery. Preparations for fish are simple including poaching, broiling, grilled, or fried after being marinated. Particular attention is given to seasons in which fish should be caught and in which location. The final volume includes pies, tarts, fritters and includes a recipe for a Neapolitan pizza. This version of the Neapolitan pizza is not the savory version known today, it was instead a sweet version as tomatoes had not yet been introced to Italy. There were recipes for corn and turkey however, which were items from the New World.[10]

L'arte di Ben Cucinare published by Bartolomeo Stefani in 1662During the first decade of the 17th century chef Giangiacomo Castelvetro published Brieve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti (A Brief Account of all Vegetables, Herbs and Fruit) which was translated into English by Gillian Riley. Originally from Modena, Castelvetro moved to England because of his Protestant background. The book included a listing of Italian vegetables and fruits as well as their preparation. The chef's preparation of vegetables featured them as a central part of the meal, not just accompaniments. The favored preparation (still popular in Italy today) was to simmer vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, lemon juice and verjus or orange juice. Another preparation includes roasting vegetables wrapped in damp paper over charcoal or embers with a drizzle of olive oil, again a technique still used. Castelvetro's book is separated into seasons with mentions of hop shoots in the spring and truffles in the winter, detailing the truffle search with the use of pigs. [10]

In 1662 Bartolomeo Stefani chef to Gonzagas published L'Arte di Ben Cucinare. He was the last chef to publish a book of Italian cuisine, but the first to offer a full section on vitto ordinario ("ordinary food"). The book contained a section on a banquet given by Gonzagas for Queen Christina of Sweden with details for preparation prior to the banquet, preparation of the food and table settings including each guest having a setting of a knife, fork, spoon, glass, a plate instead of bowls often used up to this point and a napkin. Other books were published at this time to illustrate how scalco (server i.e. the waiter) should manage themselves while serving their guests. A book Galatheo by Giovanni della Casa. The book instructed waiters to not scratch their heads or other parts of themselves, not to spit, cough or sneeze while serving diners. The book also instructed diners to not use their fingers while eating as well as not wipe their sweat with their napkin.[11]

Modern era
Much of what is known as Italy today was still governed by France, Spain, and Austria in the 18th century. It was at the beginning of the 18th century that the culinary books of Italy began to show the regionalism of Italian cuisine instead of the cuisine of France. The books written at the time were also no longer addressed to professional chefs but to bourgeois housewives.[12] Originating in booklet form, periodicals such as La cuoca cremonese (The cook of Cremona) written in 1794 gives a sequence of ingredients according to season along with chapters on meat, fish and vegetables. As the century progressed these books increased in size, popularity and frequency.[13]

The 18th century peasant diet consisted of heavy foods, necessary in an age where food was required to proce energy for the daily toil. Medical texts of the time warned peasants from eating refined foods as it was poor for their digestion and their bodies required a heavy meal to satisfy their hunger. It was also thought that peasants had coarse stomachs which were unable to digest refined foods and it was believed by some that peasants ate poorly because they were accustomed to eating poorly, resulting from the fact that many peasants had to resort to eating rotten foods and moldy breads in order to survive.[14]

Cucina Borghese published by Chef Giovanni Vialardi in 19th centuryIn 1779 Antonio Nebbia from Macerata, in the Marche region, wrote Il Cuoco Maceratese (The Cook of Macerata). In this book, Nebbia addressed the importance of local vegetables plus pasta and gnocchi. Instead of pureed soups in the French style, they included Mediterranean vegetables along with pasta or rice. For stocks, vegetables and chicken were favored over meat. Similarly, Vincenzo Corrado wrote Il Cuoco Galante (The Courteous Cook) in Naples in 1773 which featured regional vegetables and ingredients. Particular emphasis was given to Vitto Pitagorico (vegetarian food) in his words "Pitagoric food consists of fresh herbs, roots, flowers, fruits, seeds and all that is proced in the earth for our nourishment. It is so called because Pythagoras, as is well known, only used such proce. There is no doubt that this kind of food appears to be more natural to man, and the use of meat is noxious." It was also this book that the tomato took its first central role with thirteen recipes. Zuppa alli Pomidoro first appears in Corrado's book, it is a dish similar to today's Tuscan Pappa al Pomodoro. In Corrado's 1798 edition he introced a "Treatise on the Potato" after the approval of France through Antoine-Augustin Parmentier's successful promotion.[15]

In the 19th century chef Giovanni Vialardi, chef to the first king of Italy, in his book A Treatise of Modern Cookery and Patisserie Vialardi wrote on recipes "suitable for a modest household." Many of his recipes included regional dishes from Turin including twelve recipes for potatoes Genoese Cappon Magro, still a regional dish today. Published in 1829, Il Nuovo Cuoco Milanese Economico written by Giovanni Felice Luraschi feature dishes regional to Milan including Kidney with Anchovies and Lemon and Gnocchi alla Romana, also used to this day. Gian Battista and Giovanni Ratto published La Cucina Genovese in 1871 and addressed the regional cuisine of Liguria. This book contained the first recipe for pesto. La Cucina Teorico-Pratica written by Ippolito Cavalcanti mentions the first recipe for pasta with tomatoes.[16] La scienza in cucina e l'arte di mangiare bene (The Science of Cooking and the Art of Eating Well), by Pellegrino Artusi, first published in 1891, is widely regarded as the canon of classic modern Italian cuisine, and its use is still widespread throughout Italy. Its recipes come mainly from Romagna and Tuscany, the regions where he was born and raised and where he subsequently lived.

你好，這只是一部分，我是從維（河蟹）基網路的義大利菜（Italian cuisine）詞條中給你找的 ！上面資料有很多，超過了網路的長度限制了。
地址在這里en點wikipedia點org/wiki/Italian_food，你自己看看吧，超級全！

『肆』 翻成英文關於義大利的美食

The Italian vegetable has 「's flavor」, but 「mother's flavor is the world best delicacies」.The Italian majority mother can the Italian surface and the m.s.g which rolls in Sunday executor, and waits when the winter uses. The Italian vegetable the reason that has 「mother's flavor」, is the chicken, the capture game which because by oneself garden the Italian vegetable is which plants the green vegetables, raises, in addition mother's love, boils the world good food which boils. Each Italian small town all has manufacture ice cream, the fruit jelly and creates ice Gurney it the popsicle ice cream shop (grlateria).Each square all has 12 bars, may drink the thick coffee in this which stamps out immediately, is installing with the very small cup, also thick also is fragrant.

『伍』 介紹義大利面```(英語)

給你弄點資料吧 自己看下
Origin of pasta
While many believe that spaghetti (or even pasta in some accounts) originated in China (where long thin noodles have a lengthy history), some now assert that the reading of a lost Marco Polo manuscript which led to this belief, was in fact an inaccurate Latin translation. Historically people in Italy ate pasta in the form of gnocchi-like mplings – pasta fresca eaten as soon as it was prepared. It has now been asserted that the Arabs who populated Southern Italy (around the 12th Century) were the first to develop the innovation of working pasta from grain into thin long forms, capable of being dried out and stored for months or years prior to consumption. Legend has it that Cicero, the famous Roman orator was fond of "laganum", an ancient tagliatelle. The Saracens, originally from North Africa, invaded southern Italy in the 9th century and occupied Sicily for 200 hundred years. Pasta is now associated with Italians as a whole. The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass proction of pasta for the Italian market.

義大利面的起源
關於義大利面條的起源，有說是源自古羅馬人，也有的說是由馬可-波羅從中國經由西西里島傳至整個歐洲的講法。

義大利面的世界就像是千變萬化的萬花筒，數量種類之多據說至少有500種，再配上醬汁的組合變化，可做出上千種的義大利面料理！

最早的義大利面約成型於公元13至14世紀，跟現在我們所吃的義大利面最像。到文藝復興時期後，義大利面的種類和醬汁也隨著藝術逐漸豐富起來。

食用面團最初出現時的製造方法是將麵粉團壓成薄紙狀，然後覆蓋在食物上，放入焗爐內烹煮食用。其後，人們想到將面團切成小塊狀或條棒狀的細長面條，而阿拉伯人更想到了將面條風干儲存的做法。

西紅柿的出現及隨後的品種改良，在義大利的拿坡里首次被人用作醬汁搭配面條，從此令面條大受歡迎，甚至連皇室貴族也被受吸引。正宗的義大利粉是由銅造的模子壓制而成，由於外型較粗厚而且凹凸不平，表面較容易黏上調味醬料，令吃起來的味道口感更佳。

除了原味面條外，其他色彩繽紛的面條都是用蔬果混制而成的，如：番紅花面、黑墨魚面及蛋黃面等。

義大利面的醬料基本來說可分為紅醬和白醬，紅醬是用番茄為底的紅色醬汁，白醬則是由麵粉、牛奶及奶油為底的白醬汁，此外，還有用橄欖油調味的面和用香草類調配的香草醬。

義大利南部的人喜愛食用干意粉，而新鮮意粉則在北部較為流行。一般來說，意粉多用作頭菜，海鮮意粉配以白酒，而醬料濃的則配紅酒。

英文翻譯為：The origin of pasta
Italian noodles on the origin, said to be derived from ancient Rome, and some are said to be from Mark - from China via the Baltic Sicily spread to Europe as a whole herring.
Italy face of the ever-changing world like a kaleidoscope, reportedly as many as the number of species at least 500 kinds image of a combination of changes in sauces can be made on the thousands of Italian fabrics rationale!
Some of the earliest forming Italy in the year 13 to 14 century, we now eat with the most like Italy surface. After the Renaissance, Italy surface types and sauces also graally enriched with the arts together.
Consumption initially appear dough manufacturing method is to pressure corporations into flour Tissues were then covered in food, cooking food Add焗furnace. Since then, people will think of dough and cut into small block of the rod or the slender noodles, and the Arabs will be more thought of dried noodles storage practices.
The emergence of tomato varieties and the subsequent improvement of the拿坡里the first time in Italy was used as sauces with noodles, noodles from the popular, and even by the royal family and nobles were also attracted. Authentic Italian powder is made from copper mold from repression, but because of rugged appearance coarse thick, sticky surface more easily on the seasoning sauce, the flavor of the food taste better together.
Apart from the original flavor noodles, the other colorful noodles are mixed with vegetables and fruit from the system, such as: Crocus sativus L. face, black cuttlefish noodles and egg yolk surface, and so on.
Italy face the sauce, can be divided into the basic red sauce and white sauce, red sauce at the end is used as a red tomato sauces, white sauce is from flour, milk and butter at the end for the white sauces, in addition, also the usefulness of olive oil flavored with vanilla and the vanilla sauce category deployment.
The popular southern Italy Italian food dry powder, and fresh powder in northern Italy more popular. Generally, the first Italian dishes for more powder, seafood The Spaghetti supported liquor, and the sauce is thick with the red wine.

『陸』 誰能提供義大利美食的英文介紹資料

Italian cuisine has developed through centuries of social and political changes, withroots stretching to antiquity.
Significant changes occurred with the discovery of the New World and the introction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and it is probably the most popular in the world, with influences abroad.
Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.
Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.

『柒』 義大利美食介紹.(附帶英文)

Pizza is the most famous Italian dish all over the world.
Its name comes from Piza,an old Italian city.It is famous for the Leaning Tower of Piza.In pizza,there are lots of things,such as mutton,butter and pepper.It is delicious.In general,pizza is a mixture of lots of nourishing and tasty things.So it is a popular food all over the world.
Spaghetti is also a tasty Italian food.

『捌』 用英語介紹美食, 急求一篇用英語介紹義大利美食和日本美食的文章,口語式的

The Italian diet is known to be among the healthiest in the world.The food ranges from simple to hearty,sweet to spicy,subtle to strong.Everyone might know the pizza,pasta,risotto,ossobuco,polenta,prosciutto,tiramisu,pesto,saffron,parmesan,focaccia,pecorino,tortellini - all these fine foods come from Italy.
The Japanese people love to eat raw fish in the form of sushi or sashimi as a domestic delicacy.Sushi shops are among the most popular eating spots in the country.But fish of any preparation is not a staple food.Only rice enjoys that status.You may be surprised to discover an almost infinite variety of Japanese cuisine,which more than holds its own against the inundation of overseas ethnic cuisines that have "traveled" to Japan with immense success.

『玖』 對義大利文化，飲食等方面的介紹 英文版

綜合介紹:
Italy (Italian: Italia), officially the Italian Republic, (Italian: Repubblica Italiana), is located on the Italian Peninsula in Southern Europe, and on the two largest islands in the Mediterranean Sea, Sicily and Sardinia. Italy shares its northern Alpine boundary with France, Switzerland, Austria and Slovenia. The independent states of San Marino and the Vatican City are enclaves within the Italian Peninsula, while Campione d'Italia is an Italian exclave in Switzerland.

Italy has been the home of many European cultures, such as the Etruscans and the Romans, and later was the birthplace of the movement of the Renaissance, that began in Tuscany and spread all over Europe. Italy's capital Rome has been for centuries the center of Western civilization, and is the seat of the Catholic Church.

Today, Italy is a democratic republic, and a developed country with the 7th-highest GDP, the 8th-highest Quality-of-life index,[1] and the 20th-highest Human Development Index rating in the world. It is a founding member of what is now the European Union (having signed the Treaty of Rome in 1957), and also a member of the G8, NATO, OECD, the Council of Europe, the Western European Union, and the Central European Initiative. On January 1, 2007 Italy began a two year term as a non-permanent member of the United Nations Security Council.

飲食:
Italian Food: The Italian food section of Life In Italy is divided into several categories: First we have our Italian food Ratings database, a rating of Italian food by selected Italian and American consumers. Second we provide recipes by Venetian chef Francesco the co-owner and chef at award winning restaurant Remi in New York City. Third we provide some general articles about Italian cooking like how to make Italian Pizza at home, bread, and articles about Italian foods such as olives, cheeses, herbs used in Italian cooking.

While in New York city and in my area (Washington DC) - there are few real Italian restaurants, my subjective, but experienced, opinion is that 90% of the Italian restaurants in the US are not Italian at all. If "Italian food" conjures up thoughts of Italian American restaurant chains or pizza with a red-purple sauce and lots of garlic powder this is simply not Italian! I personally hate that type of cooking -Italian American food is loaded with too many strange tasting "additives". One might even call them "addictives" because these strong flavors cultivate consumer taste for heavy style foods, to the detriment of the much more delicate and healthier authentic Italian cooking. As an example of this altered taste are things like Italian dressing - Italian style bread crumbs - Italian seasoning are all things with 'oversaturated' taste that you will never find in Italy .

In the minds of many in the US, Italian food continues to be associated with the image of a pretty large guy eating spaghetti with meat-ball sauce - the reality is that in Italy practically no one eats spaghetti with meat ball sauce. Italians do have some meat sauce recipes that require long and laborious preparation (including marinating the meat for 3-4 days in aged red wine), but they also have an incredible number of variations of pasta dishes cooked with vegetables or seafood. And when I say pasta, this is not equivalent to only spaghetti. Again there is an amazing range of forms, shapes, sizes of pastas, many of which are unique to specific regions. The variety in the Italian diet, the continued widespread reliance on fresh ingredients cooked on the spot, and the extensive use of vegetables, fruit and olive oil all contribute to the generally healthy state of Italians that on average appear to be much thinner than Americans, especially in middle and later years. In my opinion, there is a direct relationship between being overweight and heavy consumption of instrial and chain foods, widespread soda drinking and avoidance of fruits, vegetables and reasonable amounts of wine, not only in the US but also among younger generations in Italy that love to imitate the American life style. A lot has been written about the health benefits of the Mediterranean diet. Without going deeper into the matter, I would like to tell you that Italian food - that found in Italy - is not only good for you but it really tastes great! Enjoy the adventure of exploring authentic Italian food, not only a delight for the senses but also an expression of the cultural and traditional heritage of the country.

『拾』 急求義大利美食英文介紹

Pizza is the most famous Italian dish all over the world.
Its name comes from Piza,an old Italian city.It is famous for the Leaning Tower of Piza.In pizza,there are lots of things,such as mutton,butter and pepper.It is delicious.In general,pizza is a mixture of lots of nourishing and tasty things.So it is a popular food all over the world.
Spaghetti is also a tasty Italian food.