Olive Garden

Olive Garden is a restaurant chain famous for Italian-American food.

Olive Garden is an American restaurant chain specializing in Italian-American  cooking Based in Orlando, Florida, the group is owned by Darden Restaurants,  Inc., which was spun off from General Mills in 1995 and which also operates Red  Lobster, Bahama Breeze, Seasons 52, Capital Grille, and LongHorn Steakhouse.

Originally named The Green Frog, the chief Olive Garden was opened by General  Mills on December 13, 1982, in Orlando. By 1989, General Mills had opened 145  restaurants, creation it one of the fastest-growing units in the group's  restaurant assets While not a critical hit it was common and its  per-store sales soon coordinated sister group Red Lobster. The group finally  became the largest chain of Italian-themed full-service restaurants in the  US.[1]

As of 28 October 2009 (2009 -10-28)[update], present are 700 restaurants. All  Canadian restaurants have been stopped up apart from for a few in Winnipeg, Manitoba;  Calgary, Alberta; Edmonton, Alberta; and Langley, British Columbia. (Some were  rehabilitated to East Side Mario's restaurants.)

Newer restaurants are styled once a accommodation in the town of Castellina in  Chianti, Tuscany, on the basis of the Rocca delle Macie vineyard The accommodation  is home to the Riserva di Fizzano restaurant next-door the Culinary Institute  of Tuscany, which is led by manager chef Romana Neri.

Competing, alike restaurant manacles incorporate Maggiano's Little Italy and  Romano's Macaroni Grill.
[edit] Cuisine

The ambience of Olive Garden restaurants seeks to duplicate an Old World,  Italian design utilizing plants in their decoration stucco ramparts and experience  melody consisting of Italian and Italian-American themes. Olive Garden is accepted  for their cash put appetizers.


Famous recipe of Pasta:

Pasta Florentine
Prep Time:15 minutes
Cook Time:30 minutes
Serving Size:8
   
Ingredients:
2 cups heavy cream
1 cup chicken broth
24 oz sliced mushrooms
3 cups frozen peas
6 cloves garlic
1/2 cup extra virgin olive oil
8 oz ham (Black Forest if possible), julienned
1/2 cup chopped parsley
16 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped

Procedures:

   1. HEAT extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.
   2. RETURN cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.
   3. REMOVE pot from heat and stir in grated Parmesan. Toss gently to combine.
   4. TRANSFER to large serving platter. Garnish with chopped parsley and serve.