Vegetables are very important nutrient for human - are a source of many vitamins, including vitamin C and provitamin A, as well as fiber and minerals. Due to climatic conditions, the Mediterranean countries, especially Italy, are endowed with great abundance of vegetable species.

The most important Italian tomatoes are a vegetable, and it is prepared in various ways. Italian cuisine would be unthinkable without their 'golden apples'. Basin is growing tomatoes in southern Italy. It's here. in the Sicilian sun and drought in mature tomatoes, which later after the flooding of oil are a perfect snap, or add to pasta, pizza or sandwiches. This product appears in the name pomodori secchi - dried tomatoes or. Yes tomatoes are ready to cook the basis of red pesto, a paste of dried tomatoes.

In order to shorten the cooking with fresh tomatoes, Italy developed a large-scale processing of vegetables. Preserved in cans and jars tomatoes Pelatiah - that whole tomatoes, diced tomatoes, crushed tomatoes, or give us the opportunity to enjoy their flavor throughout the year.

"King" of vegetables in Italy artichoke. Is mainly grown in the region of Puglia and Sicily, as it requires high temperatures and sun. Is collected before flowering, and consists of a crown and a thriving floral fleshy bottom, which is part of the dining area. After cooking in salted water with lemon juice, is subjected to a traditional Italian formula preparation in the flood of vegetable oil.

With a wide variety of Italian processed vegetables, deserve special attention Borettane bulbs and bulbs Lampascioni. According to the provisions of Italian cuisine roots can be baked, grilled or marinated. They are perfect as an addition to meat dishes, or can be administered in the form of a separate snap-in. Another specialty is popular in Italy Chiodini - small mushrooms with a delicate, delicious flavor. Are prepared in brine with sunflower oil, with only a small amount of vinegar with the addition of parsley, garlic and spices. This way of pickling makes it can also be consumed by people who for health reasons must be excluded from their usual diet products containing vinegar.

The Mediterranean diet plays a great importance legumes, which contain an enormous wealth of nutrients. In the group of leguminous vegetables occupy an important place: soybeans, lentils, chickpeas and various varieties of beans, which are a rich source of high grade plant protein and many valuable minerals and vitamins.

A characteristic plant of the Mediterranean basin countries are shrubs capers, which were already known and appreciated by the ancient Greeks. Edible part of plants are both buds - capers and fruit. Capers are antyreumatyczne properties, improves liver functioning and reduce flatulence. Because of its crisp, slightly tart, refreshing and spicy flavor are added to meat dishes, rybnyvh, pizza and various sauces. A very popular vegetable dishes of Mediterranean cuisine is also basil pesto, different vegetable pastes (including oil), pepper in brine with vinegar, fried peppers and many others.

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