The 5 Most Loved Italian Dishes in South America (You Wouldn't Expect the 5th)

La Italian cooking, it is known to be loved all over the world. But what are the most famous dishes in South America? Here is a list of 5 dishes known especially in Argentina and Brazil, but also in Mexico and Uruguay.

The list varies greatly from historical dishes linked to Italy (pizza above all) to some that are not so famous.

Typical Italian dishes, loved in South America

• 1. In first place, needless to say, is the Team Building. It was born in Naples, the city that claims its paternity and where the famous Margherita was cooked for the first time. It soon became a symbol of Italian national unity and the gastronomic flag of our country in every corner of the world. Today you can find pizzerias in every corner of the world.
• 2. In second place, the Lasagna. Extremely famous in Italian cuisine: fresh pasta is accompanied by one of the most famous sauces in the world, ragù alla bolognese, more often known simply as bolognese.
• 3. Spaghetti Carbonara. In the world of global gastronomic imagination, spaghetti and Italy are an inseparable pair. Spaghetti is cooked in every corner of the planet, and those who visit our country invariably ask for it, even several times during their stay. The first written evidence of dried pasta dates back to around 1100, thanks to King Roger's geographer, Al Idrisi, who describes long strands of pasta left to dry in the sun near Trabia, Sicily. For centuries, people between Naples and Palermo jokingly exchanged the nicknames "leaf eater" and "macaroni eater", but it is clear that what we today identify as Neapolitan pasta has its origins in Sicily. From there, production spread to other maritime regions, thanks to the presence of ports and an ideal climate for drying. In addition to the Neapolitan territory, the province of Imperia also played an important role, becoming an important hub for the importation of durum wheat. Over time, however, Rome assumed the role of spaghetti capital, especially thanks to the popularity of Carbonara, which has become one of the symbols of Italian cuisine. This dish was born almost by chance: during the Second World War, a young Bolognese chef combined bacon, powdered egg yolk, cream and cheese - all ingredients supplied by the Allies - to prepare a meal for American officers. The recipe has undergone only slight changes over time. Today the most popular version involves the use of guanciale (introduced in the XNUMXs) instead of bacon, accompanied by egg yolk and cheese.

Other meals: from ravioli to the surprise… the all-Italian focaccia

In fourth place, not just one dish, but a family: Italian stuffed pasta which are particularly appreciated and widespread also in South America, where they are often part of local culinary traditions. Each regional culture has its own preparations, some very well known, others more niche, but all characterized by varied and tasty fillings. Among the most famous stand out:

• I Tortellini, always disputed between Modena and Bologna, are stuffed with a mix of pork, raw ham and mortadella. Traditionally they are served in a rich meat broth, which enhances their authentic flavor.
• - Agnolotti del plin, typical of Piedmont, contain mixed meats and vegetables. They are enjoyed with roast sauce, butter and sage or even "natural", placed on a simple napkin, to better appreciate their full and genuine flavor.
• I Ligurian Ravioli, especially those of the Genoese tradition, are stuffed with meat cooked in tomato sauce, chard and borage. An interesting curiosity: Liguria is the only Italian region where, already at the end of the nineteenth century, traditional recipes for ravioli with fish filling can be found.

Finally, in fifth place, we find the buns. In Italy there are many classic variations of focaccia, which have slowly developed in other parts of the world, also thanks to Italian emigrants. Among the most famous:

• Genovese focaccia, simple and tasty with coarse salt and extra virgin olive oil.
• Focaccia from Recco, with two thin layers of pasta enclosing melted cheese (today stracchino or crescenza).
• Focus on the cipolle, typical Ligurian, with stewed onions on the surface.
• Florentine Schiacciata, thinner and crispier than the Ligurian one.
• Bari-style focaccia bread, seasoned with cherry tomatoes and black olives.
• Focaccia messinese, stuffed with escarole, tomato, olives and tuma cheese.

In short, in its many variations, Italian cuisine remains loved throughout the world.