Ingredients:

300 gr. flour
200 gr. salted butter / slightly salty soft (I can also use normal butter)
100 gr. of sugar
method:

I turn the oven on 180 degree

            ITALIAN FOOD
Italin people have three main meals a day:Breakfast,lunch and dinner .
Breakfat is a very quick meal
let's eat  crossaint and milk .
Lunch  is a rich  meal let's eat: pasta ,meat end vegetables or chips.
Dinner is a very quick meal  let's eat: meat or fish  and vegetables.Here is a typical recipe  italian: THE  TIRAMISU

500g Mascarpone;300g Cookies sponge; biscuits150g;Sugar6pcs; Egg yolks freshly; 4pcs Spoons of Marsala;4pcs espresso coffee cups long Bitter cocoa powder.
Duration: 1 h 45 minLevel: EasyDose: 8 people

75 grams of flour
1 teaspoon of baking soda
175 grams of muscovado type sugar
3 eggs
175 grams of butter at room temperature
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of mixed spices (cloves, anise, black pepper, nutmeg)
175 grams of breadcrumbs
25 grams of almond flour
a pinch of salt
225 grams of raisins
225 grams of sultanas
125 grams of mixed candied fruit
125 grams of sweet cherries
1/2 grated apple
1 bottle of 33cl dark beer
Brandy
Fresh whipping cream / ice cream.

1. Beat the butter and the sugar with a fork until a thick cream is obtained then add the 3 slightly beaten eggs and mix for the bne.
2. Sift in this mixture the flour, any bicarbonate, salt, cinnamon, nutmeg and mixed spices then, after mixing well, add the raisins, the sultanas, candies, cherries, half grated apple and almond flour. Stir well to obtain a very slippery mixture then add the breadcrumbs and the entire bottle of beer. Give the last mixture then cover with a cloth and leave to mix for one night.
3. The next morning light the oven at 150 ° and transfer all the mixture into a pudding mold (or inside a pudding mold, completely oiled / buttered then put it directly in a bain-marie oven with the surface covered by aluminum so that it does not burn and leave to cook for 5-7 hours or until, removing the tin foil, the color of the pudding does not become dark.
4. Remove from the oven, place on a heat-resistant surface and, once cooled, turn over on a serving dish and se
brandy on the surface.

Italian  recipe
STRAWBERRY PIE.
INGREDIENTS:

400 g of short pastry ready
400 g of strawberries
Butter
50 g of sugar
50 g of dry biscuits
cinnamon powder

METHOD:

To prepare the strawberry tart, first of all, take the shortcrust packaging from the fridge and open it. When the work is done, devote yourself to smoothing the pastry with the help of a rolling pin. Roll out the dough well. Next, line the inside of a 22 cm diameter circular mold previously greased and floured or coated with parchment paper. So, 🤬 off the bottom of the dough.

2. Once the bottom has been pierced, sprinkle with crushed cookies and cinnamon. To make the operation easier, wrap the cookies in a sheet of foil and pass the rolling pin over it. Cut all the pasta that comes out from the edge of the mold in order to obtain a linear crust. So, keep it aside to rest and dedicate yourself to strawberries.

3. Peel and wash the fruits, let them lose the water well. Then cut them into small pieces and collect them in the cavity of the crust still raw. At the end of the operation, spread the sugar. Finish your strawberry tart "sfiocchettando" the butter on the surface.

4. Then, use the scraps of pasta left aside at the beginning to create strips to be applied to the tart as a grate. At this point, put the pan in a preheated oven at 200 ° for about 40 minutes. When cooked, let the cake cool.

125 grams White skinny yogurt 
150 grams flour
200 grams Milk 
1 eggs 
8 grams baking powder

ITALIAN FOOD
Italian people have three main
Meals a day : BREAKFAST , LUNCH and DINNER .

In the morning , people usually have Milk with
Cornflakes and fruits

Lunch is at 1p.m. for most people and they eat :pasta and meat or fish and potatoes.

Dinner is after 7p.m. and people eat : meat or pizza
THE PIZZA 

500 grams of flour
300 ml of water 
35 ml of extra Virgin olive oil
10 grams  of fine Salt 
5 grams of brewer's yeast 

Traditional cuisine

Despite the spread of fast food, traditional British cuisine has survived, mainly in rural areas and in higher social classes.
The Sunday roast, typical for English families, is perhaps the major symbol of a cuisine strongly linked to tradition. Sunday lunch usually includes a Yorkshire pudding, a kind of savory pie made with wheat flour and baked, accompanied or sometimes followed by a combination of meat and assorted vegetables, generally served roasted or boiled. The typical choice for Christmas roast is instead represented by turkey, especially following its widespread diffusion after the second world war. Game meat, such as deer meat, is particularly consumed by the upper classes. At home the British prepare many original home-made desserts such as pudding, bread and butter pudding, spotted dick and trifle. The traditional accompaniment is the English cream. The dishes are simple and traditional, with recipes passed down from generation to generation. The maximum exponent among the puddings is represented without doubt by the budino Christmas. Scones are usually served with butter, jam and whipped cream, or assorted biscuits and sandwiches. A unique type of sandwich is definitely the one with the marmite, a dark brown salted cream that is obtained from the yeast extract, with a very pronounced flavor. One of the typical home-made preparations is the butterfly cake (literally "butterfly cake"). Some schools teach how to cook these desserts during cooking lessons. Tea is consumed throughout the day and occasionally drunk even during meals. Coffee is perhaps less common than in continental Europe and usually served long and with milk. Italian coffee preparations, such as espresso and cappuccino, are still growing both in popularity and quality, while tea, although still considered an essential part in the life of an Englishman, is losing its predominance. In recent years, even herbal teas have spread. During elegant or formal lunches, wine is usually served, while on more informal occasions lunch is accompanied by beer or cider. Even the full English breakfast remains a culinary classic.
Italian Cuisines
Italian cuisine has developed through centuries of political and social changes, with roots dating back to the 4th century BC. Important changes took place with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in the kitchen but introduced in quantity only in the eighteenth century. Italian cuisine is known for its regional diversity, abundance in taste and condiments, is also considered the most famous in the world, with international influences. The main feature of Italian cuisine is its extreme simplicity, with many dishes composed of 4 up to 8 ingredients. Italian chefs rely on the quality of the ingredients rather than the complexity of preparation. Dishes and recipes have often been created by grandmothers rather than by chefs, and this is why many recipes are suitable for home cooking. Many dishes that were once known only in the regions of origin, have spread throughout the nation. Cheese and wine are an important part of the kitchen, with many variations and specific legal protection, the denomination of controlled origin. Even coffee, especially espresso, has become important in Italian cuisine.
The main meals
In Italian cuisine the main meals are:
The breakfast
Breakfast is usually sweet with hot or cold milk or fruit juice accompanied by baked goods such as biscuits or bread with jam or hazelnut cream. Coffee predominates with the variations of cappuccino, caffellatte, or the famous espresso coffee. On some special occasions such as Sundays or holidays, confectionery products may also be present.
The lunch
Traditionally lunch is the most important meal of the day and is, if complete, composed of three or four courses;
• An appetizer, usually composed of croutons, cured meats, cheeses, vegetables.
• A first course usually a plate of pasta or rice or a soup.
• A second course of meat or fish or cheese or ham accompanied by a side dish of vegetables.
• Sweet and / or fruit to close.
Today this complete lunch is used mainly on holidays, while on other days it is generally used only for one course or one dish.
Dinner
The dinner scheme follows that of lunch, with more or less the same dishes. Today, unlike lunch, dinner still remains, along with breakfast, a meal usually consumed in the company so it can present more dishes for lunch. All this can vary according to the traditions and the development from region to region.
PIZZA MARGHERITA
• 500 g of flour • • 8 g of brewer's yeast • • Extra virgin olive oil q.b. • • 2 teaspoons of salt • • Tomato pulp q.b. • • 2 mozzarella • • Basil q.b. •
Preparation
Heat slightly 250 ml of water, so that it is at room temperature, and then dissolve the yeast. Place the flour in a fountain on a pastry board, add 2 tablespoons of oil, salt and gradually pour the water with the melted yeast, then knead until you get a homogeneous mixture, adding a little 'warm water if the dough it should be too dry.

When you have obtained an elastic, soft and homogeneous dough, transfer it to a bowl, cover with a cloth and let it rise for at least 4-5 hours.

Once the leavening time has elapsed, roll out the dough with a rolling pin on the floured work surface.
Grease an oil pan (or 2, if the pans are small). Arrange the base for the pizza, sprinkle with tomato and season with a little oil. Cook in a hot oven for about 20-25 minutes at 200 ° C.
Then add the diced mozzarella and the basil leaves and bake for another 5 minutes.
SCONES
Ingredients
• 230 g of soft flour 00 • • 2 teaspoons of salt • • 1 teaspoon of sugar • • 1 packet of brewer's yeast powder • • 40 g of butter • • 1 glass of milk • • 1 egg yolk •
Preparation
Put the sifted flour in a bowl and add the salt and sugar.
Add the yeast, the butter softened at room temperature and cut into chunks and pour the milk flush, starting to knead.

Knead vigorously so as to mix all the ingredients well, then roll the dough on a floured surface, until you get a sheet of about 1.5 cm thick.

With the hollow part of a glass cut out the scones and place them on a baking sheet lined with parchment paper.
Brush the surface with the beaten egg yolk and bake at 180 ° C for about 15-20 minutes, until they become swollen and golden.
Remove from the oven and let it cool at room temperature before serving.
SCONES

PIZZA

BRITISH FOOD
British people have three main meals a day:breakfast,lunch and dinner.
Breakfast is a rich meal.british people usually drink tea or  coffee or have milk with cornflakes and toast with butter and jam or marmalade.
Lunch is a very quick meal. generally pepole have a sandwich and fruit at work or at school. At School children take a packed lunch or eat at the school canteen.
Dinner is the main meal of the day People usually have dinner at 6 or 6.30 p.m.They eat meat or fish with cooked vegetables and then a dessert. 
Teatime
Teatime is an important moment of the day.It's generally at 5 p.m.. and is a break for having tea with sweet home-made pastries.

ITALIAN FOOD
In Italy there are three main meals:breakfast,lunch and dinner.
In the morning, people usually have  milk with cereals.
Lunch is at 1 p.m. for most people and they eat pasta,meat with fried chips, fruit.
Dinner is after 8 p. m. and people eat chicken baked potatoes or pizza.