L'amore Italian Restaurant

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July 12, 2016 by Kim Abbott

Fun and Interesting Facts About Italian Food That You Probably Didn’t Know

Italian food receives more fanfare than any other ethnic cuisine for good reason. From pizza to pasta, gelato and wine, Italian food simply can’t be beat. Let’s take a look at some facts about these popular culinary creations that most people are unaware of.

Real Italian Pasta is Cooked al Dente

Traditional Italian pasta is rather rigid compared to American versions. Italians cook pasta “al dente”, meaning that it is removed from the cooking pan and served once it has reached its ideal texture. Plenty of Italian chefs will throw a few pieces of cooked pasta against the wall to see if they stick. Once sticking occurs, the pasta is ready to eat. Aside from tasting better, al dente pasta is also significantly easier for the digestive system to process than the overcooked pasta that most amateur chefs make.

Traditional Italian Pizza Features Thin Crust

The average American thinks that authentic pizza has medium to thick crust. This is the result of American cooks manipulating the traditional pizza recipe into their own unique versions. The truth is that the vast majority of pizzas served in the United States are nowhere near authentic. Real Italian pizza is distinguished from most American versions by its comparatively thin crust.

Speaking of Pizza, Italians Like it Simple

Authentic Italian pizza is referred to as pizza margherita. It is quite basic, featuring dough, tomato sauce, mozzarella cheese and basil. Countries across the globe have altered this simple recipe into fancy versions that betray the food’s roots. Foodies will also find it interesting to know that pepperoni pizza is an American twist on traditional Italian pizza. In Italy, “peperoni” as they spell it, actually means bell pepper.

Fettuccine Alfredo is not Authentic Italian Fare

Contrary to popular opinion, Fettuccine Alfredo does not represent traditional Italian food. Legitimate examples of Italian pasta dishes are lasagna, ravioli and spaghetti with meatballs. Those creamy and cheesy Alfredo dishes certainly taste good yet they are primarily served in Italian restaurants in the United states rather than Italy. Few know that this dish debuted in 1914 when Alfredo di Lelio trademarked it. The dish exploded in popularity at his New York restaurant and was soon copied by chefs throughout the United States. Yet few Italian chefs in the homeland added it to their menus.

Italy’s Espresso is Quite Simple

A considerable percentage of Italy’s population consumes espresso. Many drink it for breakfast and after lunch/dinner. Yet true espresso does not contain flavor shots like those added to most American versions of the coffee. Real espresso does not contain milk either. If you order a latte version of anything in Italy, you would likely be served with a glass of plain milk.

Filed Under: Cooking Tips Tagged With: Pasta, Pizza

March 29, 2016 by Kim Abbott

Italian Cooking 101: 7 ‘Must Have’ Pantry Items to Add to Your Shopping List

2738229_SThere are many cultural specialties around the world from the coq au vin of France to the curries of India, but few types of cuisine are more popular – and adaptable! – than that of the country of Italy. With a style based on simplicity that is replete with the finest of cheese, pasta and sauce, here are a few things you’ll want to add to your pantry so you can serve up simple pleasure in your own kitchen.

All About the Oil

There are few food items more synonymous with Italy than olive oil, so make sure you have a bottle of the finest for making pasta or sprinkling over pizza. Whether you decide on extra-virgin or pure, you’ll want to forego the butter when it comes to having an Italian kitchen.

A Can of Tomatoes

It may go against the typical Italian way to reach for a canned tomato, but they can actually be more flavorful than the average tomato straight from the vine. Whether you’re making sauce for pizza or adding these to pasta, they’ll still provide better flavor than a tasteless tomato.

A Bit of Broth

Whether you decide to make this from scratch and freeze it or purchase it from the shelves of the grocery store, broth is a staple item in many traditional Italian foods. Risotto, one of Italy’s most famous foods, lives and dies through the addition of broth.

Dried or Canned Beans

From a side vegetable to salads and meat specialties, beans are a very popular item in many Italian dishes. The dried variety will often taste better and contain less salt than those that are canned, but if you don’t have the time, a can of beans will serve its purpose well.

A Jar of Tomato Sauce

Few things are more common in Italian cuisine than tomato sauce, but many people don’t have time to make this on their own. Instead of slaving over the pot, pick up a jar that is thick and low in sugar so you can instantly add it to spaghetti or pizza.

Fresh or Dried Pasta

There are few foods around the world that have the versatility of pasta, so keeping a number of different options in your pantry will provide recipe ideas for many months. From fusilli and linguine to spaghetti and penne, there’s no shortage of possibility with this staple food.

Put Some Parmesan On

In truth, there are many varieties of cheese that are specific to Italy, but few have had the influence that Parmesan has. While you can go for the cheaper variety of Grana Padano, if you’re really trying to impress, you’ll want to invest in Parmigiano-Reggiano, which is Italy’s most famous cheese at its best.

A pantry well-stocked with the foods of Italy may make it seem like you’ll be wedged in a culinary corner, but the global appeal of Italian food provides plenty of options you can make your own. Whether it’s pasta one night and risotto the next, it’s hard to exhaust the adaptability of Italian cuisine.

Filed Under: Cooking Tips Tagged With: Cooking

March 15, 2016 by Kim Abbott

6 Great Italian Wines And Exactly What You Should Pair Them With

How To Pair Italian Wines CorrectlyFoodies are fond of saying, “If it grows together, it goes together.” The statement could not be more true of Italian wines. Italy’s widespread vineyards generate some truly amazing red and white wines from premium quality grapes. These wines pair well with all different types of Italian dishes as well as some other ethnic cuisine.

Chianti

Chianti is a powerful, bold red wine. It is best served with entrees that are heavy on flavor. Order a glass of Chianti with a dish that features a rich sauce to create the perfect combination of food and drink. Chianti pairs well with just about any type of pasta dish. Though many claim that this wine tastes best with a tomato based sauce, it can also pair with cream sauces as well. Chianti has a particularly high level of acidity that tastes fantastic with fatty meats such as steak and game meat.

Prosecco

The Vento region of Italy produces this lovely sparking wine. A glass of Prosecco is the perfect way to start your meal. Drink it alongside any type of seafood (like our Chilean Sea Bass!)  and your taste buds will be awash with the perfect combination of flavors. Prosecco tastes especially good with oysters. This wine also pairs nicely with shrimp, prosciutto, chorizo and Marcona almonds.

Vin Santo

If you are on the prowl for a particularly sweet wine, Vin Santo is the answer. This wine is made with grapes from the Malvasia and Trebbiano sections of Italy that have been thoroughly dried. Take a sip and you will immediately notice the considerable amount of sugar and acid in Vin Santo. The unique flavor jives nicely with biscotti, dried fruit, cheese, tarts and pies.

Sangiovese

If you love Italian food with a kick, a strong red wine like Sangiovese is the perfect way to wash down each forkful. It works especially well with Italian entrees that have beef, cheese or red sauces. Yet some foodies are adamant that Sangiovese also pairs nicely with cream sauces and oil based sauces.

Soave

Soave is one of the most flexible white wines around. It tastes great with just about any type of food. Order a glass of Soave with your salad, pasta or grilled vegetables and you won’t regret it. The only types of food that it doesn’t jive with are those that are especially rich or heavy.

Barolo and Barbaresco

Italy’s Piedmont region creates one of the country’s best grapes, the Nebbiolo. This grape is the foundation of two of the world’s tastiest red wines: Barolo and Barbaresco. These wines are best enjoyed with entrees that have a considerable amount of protein and/or fat such as pot roast, ribs or beef stew.

Filed Under: Cooking Tips Tagged With: chianti, Italian Wine, vino, wine

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3159 E Lincoln Dr
Phoenix , AZ 85016
Phone: 602.381.3159

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Credit for most photos: Kay W. Eskridge: Images By Kay

Our Hours

Lunch
TBD.
Dinner
Mon – Sat: 4pm–9pm
Saturday Dinner: 4pm–9pm

Sunday Closed

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Mon – Fri: 4:00pm–6:00pm
No happy hour on Saturdays

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