To describe Italian cuisine I should say they don’t care much about the number of ingredients. This is the quality of the used ingredients that they do care about. Italian chefs may use only 4-5 ingredients but they taste perfect though. So, why it happens like this? Well, Italian spices, cheese and original technique make you feel starving from the very smell of the Italian restaurant at the corner. What is an important part of the dishes is cheese along with olives and wine. And don’t forget about espresso that has become popular there too. So, as we see simplicity of cooking has nothing to do with tasteless food.

New Yorkers definitely admire Italian cuisine. I simply judge by the number of restaurants opened in Manhattan. Particularly there is no difference where to have your pasta: in an expensive posh or in some tiny village-style Italian restaurant, just see the cook to be Italian by origin and the spirit of Italian cuisine will be in the meal you order.

Usual menu one can find in New York Italian restaurants is represented by wide range of mouthwatering dishes. For you to understand we provide some of them: Homemade mozzarella sticks, Baked little neck clams, Mussels in white wine, lemon broth, Seafood salad with peppers and olives; Pollo Casareccio Pollo Scarpariello, Pollo di Parma Pollo Alla Pellegrino, Pollo del Bosco; Pasta – Fettuccine Alfredo egg yolk, With Shrimp or Chicken, Gnocchi Napoletana homemade potato pasta, Linguini al Pesto blend of rich basil, Rigatoni Alla Vodka pink vodka sauce with mushroom, Lasagna homemade meat and ricotta lasagna, Spaghetti Pellegrino with shrimp. Specially cooked meat – Seared medallions of filet mignon, Grilled prime aged porterhouse steak, Sauteed steak, chicken, sausage, Grilled prime aged black angus sirloin, Whole filet mignon grilled with sauteed mushrooms, Rack of lamb over-roasted with a cabernet sauce and definitely some seafood – calamari, scallops, clams and sole in a red or white sauce, Shrimp in spicy or mild tomato sauce served over linguine pasta, Shrimp in fresh garlic, Squid or conch in white wine sauce served over linguine pasta, Squid or conch in tomato sauce served over linguine pasta, Shrimp stuffed with herbed bread crumbs, Pan seared sea scallops, Grilled salmon, Filet of sole with tomato.

Talking about Thai cuisine we should  say that Thai cooks put main stress on strong aroma of the dish and serve it lightly cooked. Just be ready that this type of cuisine is very spicy. Actually professional Thai chefs keep the perfect balance of four tastes: sour, sweet, bitter and salty. And all these flavors are present in a single dish at once. There are four regional cuisines there: Northern, Northeastern, Central, Southern.

The peculiarity of Thai cuisine is one dish if you eat alone or a big portion of rice with additional dishes if there is a lot of people at one table. Traditionally Thai food should be eaten sitting on the floor and using only right hand. But today you will be offered to sit at the table and eat with a fork or a spoon. What you should do is to use the fork to put the meal into the spoon. There are many sauces to go with Thai cuisine: nam pla phrik (ingredients: fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar and more. Traditionally after having finished your meal you will be served with some fruit or dessert. Mainly they will be as follows: Chaokuai – jelly is served with brown sugar; Khanom bua loi – mashed taro root and pumpkin are combined with rice flour to form small balls, boiled and served in coconut milk; Khao niao mamuang – rice cooked in sweet coconut milk, served with mango. Concerning drinks you will be offered Cha yen which is iced tea; Krating Daeng energy drink; Oliang – iced coffee; Satho – special wine of rice.