https://sworld.co.uk/ Articles Category Typical dishes https://sworld.it/discovering-the-hazelnut-magic Hey there, fellow wanderers! I'm Alex, your intrepid travel blogger who's always chasing the next hidden gem in Italy's culinary landscape. Picture this: rolling hills dotted with ancient hazelnut groves, the air buzzing with folk music, and the irresistible aroma of toasted nuts wafting through a quaint town square. That's the magic I experienced at the Festa della Nocciola in Baiano, a charming village in Campania's Avellino province. This isn't just a festival—it's a heartfelt celebration of a humble nut that's been woven into the fabric of local life for centuries. Let me take you on a journey through its history, traditions, quirky curiosities, a few delightful anecdotes, and yes, a simple recipe for the star dish: Pasta al Pesto di Nocciola. Trust me, once you try it, you'll be booking your ticket to Baiano! A Nutty History: From Ancient Roots to Modern Festivities Hazelnuts have deep roots in Campania—literally and figuratively. This region boasts the oldest history of hazelnut cultivation in Italy, dating back to Roman times when the nuts were prized for their nutritional value and even used in early confections. The province of Avellino alone produces about a third of Italy's hazelnuts, with varieties like the sweet Nocciola Mortarella thriving in the fertile volcanic soil around Mount Vesuvius. Baiano, nestled near Nola and Avella, has long been a hazelnut haven, where families have passed down grove-tending techniques for generations. The Festa della Nocciola itself kicked off in the mid-1990s and is now in its 31st edition in 2025, evolving from a small community gathering into a vibrant three-day extravaganza from September 12 to 14. Organized by the local Pro Loco, it's a nod to the harvest season, honoring the "queen of the land" with music, dances, and feasts. Historically, hazelnuts weren't just food—they were symbols of wisdom in Celtic lore, used in divinatory rites, and even as talismans in the Middle Ages to ward off evil. In Baiano, this tradition blends with Campania's rustic heritage, where the nut features in everything from savory dishes to sweets like torrone (nougat). Traditions That Bring the Community Together At the heart of the festival are age-old traditions that make you feel like you've stepped into a living postcard. The event unfolds in Baiano's historic squares, like Piazza Francesco Napolitano and Villa Comunale, with live folk music from groups like "’A Muntagna e Somma" and "I Picarielli," playing tarantellas that get everyone dancing under the stars. There's "Free Dance" sessions for spontaneous fun, guided tours of hazelnut groves (book ahead!), and tastings from local producers showcasing everything from raw nuts to artisanal creams. Food is the real star, with stalls offering hazelnut-infused delights. The menu highlights the versatility of the nut: think polpette (meatballs) in hazelnut fonduta, straccetti di carne (beef strips) with hazelnut cream, and even gourmet panini slathered in it. Gluten-free options ensure everyone joins the feast. It's all about community—locals volunteer to cook, sharing recipes handed down through families, turning the festival into a giant family reunion that draws thousands from across Campania. Curiosities and Anecdotes: The Fun Side of Hazelnuts Did you know hazelnuts were once considered magical? The Celts saw the hazel tree as a source of wisdom, and they'd crack nuts during rituals to predict the future—talk about a crunchy crystal ball! In Avellino, there's a quirky tale of how hazelnuts saved a village during a famine; legend has it that groves provided sustenance when crops failed, earning them the nickname "bread of the poor." Another fun fact: while Piedmont gets fame for its hazelnuts in Nutella, Campania's varieties are sweeter and more aromatic, thanks to the mineral-rich soil—perfect for that pesto punch. One anecdote that stuck with me: During my visit (okay, virtually for now, but I'm planning a trip!), I heard from a local nonno (grandpa) how the festival once weathered a massive storm in the early 2000s. Instead of canceling, villagers huddled under tents, toasting nuts over impromptu fires, turning it into the "wettest but best" edition ever. It's stories like these that make Baiano feel so authentic—no polished tourist trap here, just pure Italian passion. The Star Recipe: Pasta al Pesto di Nocciola This dish is the festival's crown jewel—exclusive to the event and a must-try for its creamy, nutty twist on classic pesto. It's simple to recreate at home, blending hazelnuts' earthiness with Parmesan for a sauce that's both comforting and elegant. Here's my easy version, inspired by traditional recipes: Ingredients (serves 4): 200g hazelnuts (toasted and skinned) 100g Parmesan cheese, grated 2 garlic cloves 100ml extra virgin olive oil 50ml milk (or cream for extra richness) Zest and juice of 1 lemon (optional for brightness) Salt and pepper to taste 400g pasta (spaghetti or pici work great) Fresh basil or parsley for garnish (optional) Instructions: Toast the hazelnuts in a dry pan over medium heat for 5-7 minutes until fragrant, then rub off the skins. In a food processor, blend the hazelnuts, garlic, and Parmesan until finely chopped and crumbly. Slowly add the olive oil and milk while blending to form a creamy paste. Stir in lemon zest and juice if using, then season with salt and pepper. Cook the pasta in salted boiling water until al dente, reserving 1 cup of pasta water. Drain the pasta, return to the pot, and mix in the pesto, adding reserved water as needed for a silky sauce. Serve hot, topped with extra grated Parmesan and a sprinkle of chopped hazelnuts for crunch. Pro tip: Pair it with a crisp Campania white wine like Fiano di Avellino—pure bliss! Baiano's Festa della Nocciola isn't just about eating; it's about savoring life's simple joys amid Italy's timeless landscapes. If you're planning a trip to Campania in September 2025, mark your calendar—this festival will steal your heart (and your taste buds). Until next adventure, ciao from the road! Fri, 12 Sep 2025 04:13:24 +0000 https://sworld.it/discovering-the-hazelnut-magic https://sworld.it/banitsa-1 An icon of the Bulgarian breakfast, it is a pastry filled with Syrene cheese (similar to feta), eggs and sometimes spinach or pumpkin.It is crispy on the outside and soft inside, perfect with a natural yogurt or ayran, a savory yogurt drink.If you want to try banica in Sofia, Sofiyska Banitsa is perhaps the best place. The bakery is not very big, but there are high tables to sit and eat. As far as I can see, they only sell banica and have cheese, spinach with cheese, mushrooms, leeks and cheese, apples and pumpkin, but at the moment they only had cheese and spinach with cheese..It is sold by weight and you can buy 100 grams, 250 grams and 1 kg. I got 250 g and had enough. The banica was one of the best I have ever tried in my life. I also bought ayran from the Balkan company, which is also beautiful and I enjoyed eating it. The banica was still warm. Tue, 10 Jun 2025 11:35:02 +0000 https://sworld.it/banitsa-1 https://sworld.it/xuixo-de-girona A local pastry legend. This sugar-dusted, deep-fried delight is filled with sweet cream and has origins tied to a romantic (and slightly mischievous) local tale. Try it fresh from a bakery — you won’t forget it. Sun, 08 Jun 2025 06:07:56 +0000 https://sworld.it/xuixo-de-girona https://sworld.it/pa-amb-tomaquet-tomato-bread It’s not just a side — it’s a cultural ritual. Rustic country bread rubbed with ripe tomato, drizzled with olive oil, and sprinkled with salt. Sometimes served with cured ham or anchovies. Don't underestimate its simplicity — it’s divine. Sun, 08 Jun 2025 05:57:02 +0000 https://sworld.it/pa-amb-tomaquet-tomato-bread https://sworld.it/botifarra-amb-mongetes-catalan-sausage-with-white-beans This rustic dish is a classic of the region — a hearty grilled sausage served with sautéed white beans. It’s simple, comforting, and beloved by locals. Add a glass of red wine, and you’ll understand why this dish has survived centuries. Sun, 08 Jun 2025 05:53:52 +0000 https://sworld.it/botifarra-amb-mongetes-catalan-sausage-with-white-beans https://sworld.it/kabsa-the-royal-rice-rhapsody Lamb Kabsa, Saudi Arabia Among the most flavorful pages of Saudi Arabia’s culinary tradition, Kabsa holds a place of honor, standing proudly as a symbol of hospitality and culture. This national dish brings together aromatic basmati rice, tender meat — usually lamb or chicken — and a rich blend of exotic spices, dried fruits, and toasted nuts. The magic of Kabsa lies in its slow-cooking technique: the rice slowly absorbs the rich juices and deep flavors of the meat and spices, which often include cardamom, cinnamon, cloves, black pepper, and bay leaves. The result is a harmonious blend of aromas and textures, often served on large communal platters and garnished with toasted almonds, raisins, and fresh lemon slices. Originating from the Arabian Peninsula, Kabsa has long been part of Saudi history, gracing royal banquets and family gatherings alike. Tasting an authentic Lamb Kabsa in Saudi Arabia means experiencing a ritual of ancient flavors, where each bite tells a story of land, tradition, and pride. Tue, 29 Apr 2025 06:47:02 +0000 https://sworld.it/kabsa-the-royal-rice-rhapsody https://sworld.it/seupa-a-la-vapelenentse   In the charming village of Valpelline, nestled in the Aosta Valley, the preparation of the delicious Seupa à la Vapelenentse is a matter of pride for locals, who see themselves as both creators and guardians of this ancient recipe. This baked soup, made with bread and fontina cheese, is more than just a dish—it’s a cultural treasure that embodies the rich traditions of the region. Recognized with the prestigious De.Co. (Denominazione Comunale di Origine), this culinary gem is celebrated for its adherence to time-honored methods, preserving the past in every bite. For over 50 years, the Seupa Festival has brought the town of Valpelline to life during the last weekend of July, in honor of the Patron Saint. The preparation of Seupa, just as in the past, involves much of the community, strengthening a collective sense of belonging and drawing enthusiasts and tourists alike to partake in this joyous event. The festival is the perfect occasion to savor this and other local specialties, while also exploring the stunning landscape that surrounds Valpelline. Recipe: Seupa à la Vapelenentse Ingredients (for 4 people): 1.5 liters of meat broth 1 savoy cabbage 400g of fontina cheese 500g of white bread (rustic) sliced Cinnamon powder 150g of butter Preparation: In a baking dish, layer the bread and fontina, finishing with a top layer of fontina. Boil the cabbage in the meat broth. Pour the broth over the bread layers, allowing everything to soften. Then, drizzle very hot melted butter over the top layer. Sprinkle with cinnamon and bake in a preheated oven at 200-220°C (390-430°F) for about 40 minutes, until the fontina becomes golden and begins to form a crust. Serve hot. Recommended Wine: Pair this hearty dish with Arnad Montjovet, served at 18°C (64°F), to enhance the rich flavors of the Seupa. Thu, 15 Aug 2024 16:59:10 +0000 https://sworld.it/seupa-a-la-vapelenentse https://sworld.it/maple-glazed-rutabaga-finland Maple Glazed Rutabaga is a delightful dish that brings a touch of Finnish flair to the Thanksgiving table, highlighting the versatility and rich flavor of this often overlooked root vegetable. This dish's combination of earthy rutabaga with the natural sweetness of maple syrup creates a side that is both unique and comforting. Ingredients and Preparation: To prepare Maple Glazed Rutabaga, you'll need: Rutabagas, peeled and cubed Shallots, peeled and halved Olive oil Salt and pepper Maple syrup Start by tossing the cubed rutabaga and shallots with olive oil, salt, and pepper, ensuring that the vegetables are well coated. Spread them on a baking sheet in a single layer to ensure they roast evenly. Roasting brings out the natural sweetness of the rutabaga, while the shallots become slightly caramelized, adding depth to the dish. After the rutabaga is tender and starts to brown, which usually takes about 25-30 minutes in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius), drizzle maple syrup over the roasted vegetables. Return them to the oven for an additional 10-15 minutes. This final glaze not only enhances the dish's flavor but also gives the rutabaga a beautiful, glossy finish and a pleasant crunch on the edges. Flavor Profile: The sweetness of the maple syrup complements the mild, slightly sweet, and earthy flavors of the rutabaga, while the shallots add a hint of sharpness and richness. The result is a dish with layers of flavors and textures that make it a standout side dish. Cultural Significance: While rutabaga is commonly used in Scandinavian and Finnish cuisines, its inclusion in Thanksgiving dinner is a nod to the culinary practices of these cultures, introducing a new and exciting flavor to the traditional American holiday feast. Maple syrup, a staple in North American cuisine, particularly in Canada and the northeastern United States, bridges these culinary traditions, making Maple Glazed Rutabaga a perfect dish for an inclusive and diverse Thanksgiving meal. Serving Suggestions: Maple Glazed Rutabaga pairs wonderfully with traditional Thanksgiving dishes such as turkey, stuffing, and cranberry sauce. Its sweetness balances the savory elements of the meal, and its vibrant presentation makes it a visually appealing addition to the holiday spread. In summary, Maple Glazed Rutabaga is a simple yet flavorful dish that can add a new dimension to your Thanksgiving dinner. Its easy preparation and exquisite taste are sure to impress your guests, making it a must-try for anyone looking to enhance their festive menu. Sun, 05 May 2024 19:35:47 +0000 https://sworld.it/maple-glazed-rutabaga-finland https://sworld.it/tourtiere-canada Tourtière, a quintessential French Canadian dish, is deeply rooted in the culinary traditions of Canada, particularly in Quebec, where it originated. This savory meat pie is a staple during the holiday season, especially at Thanksgiving and Christmas, serving as a comforting and hearty dish that warms the spirit during the cold winter months. Ingredients and Preparation: The filling for a traditional tourtière typically includes a mix of ground meats such as pork, beef, veal, or turkey, which reflects regional preferences and family traditions. Some variations also include potatoes, which add a starchy component that helps bind the filling, making it more substantial. The meat is seasoned with onions, garlic, and a blend of spices like cloves, cinnamon, allspice, and sometimes nutmeg—these provide a distinctive flavor that is both savory and slightly aromatic. The seasoned meat mixture is then encased in a flaky pie crust and baked until golden brown. The crust, usually made from a simple dough of flour, butter, and water, is crucial as it holds the filling and provides a satisfying texture contrast to the rich, moist interior. Cultural Significance: Tourtière originated in the 1600s when French settlers brought their culinary traditions to Quebec. Over the centuries, it has evolved into a regional dish with various local adaptations that reflect the diverse culinary landscape of Canada. Traditionally, tourtière was part of the réveillon, a long dinner held on Christmas Eve, but today it is enjoyed throughout the holiday season. Each family's recipe for tourtière can vary, with secret ingredients and techniques often passed down through generations, making each version unique. This personal touch adds to the dish's significance as part of holiday celebrations, symbolizing family heritage and communal identity. Serving: Tourtière is typically served with condiments like ketchup or chutney, and it pairs beautifully with pickled beets or a green salad for a complete meal. It can be made in advance and is perfect for sharing, making it ideal for holiday gatherings and gift-giving. The pie is not only a satisfying meal but also an affordable one, with simple, readily available ingredients. This makes it accessible to many and a practical choice for feeding a crowd during festive gatherings. In conclusion, tourtière is more than just a meat pie; it is a beloved tradition that embodies the warmth and generosity of the holiday season in Canada. It offers a delicious taste of French Canadian heritage and a comforting, nourishing dish that's perfect for sharing with family and friends during Thanksgiving and beyond. Sun, 05 May 2024 19:27:58 +0000 https://sworld.it/tourtiere-canada https://sworld.it/the-ethiopian-special-doro-wat Doro Wat is indeed a cornerstone of Ethiopian cuisine and a dish that embodies the rich culinary traditions of the country. Known for its deep, complex flavors and vibrant heat, it is often called the national dish of Ethiopia and is a source of pride in Ethiopian culinary heritage. Ingredients and Preparation: The base of Doro Wat is a flavorful spice mixture known as berbere, which includes chili peppers, garlic, ginger, dried basil, korarima, rue, white and black pepper, and fenugreek. This gives the stew its characteristic red color and fiery taste. Other essential ingredients include onions, which are cooked down to a rich reduction, lots of garlic, and ginger, which are sautéed to form the foundation of the dish. Chicken, traditionally a whole bird cut into pieces, is simmered in the spice mixture along with key additions like lime juice, which adds a fresh zesty flavor, and a generous amount of niter kibbeh (a seasoned clarified butter), which imparts a rich, aromatic note. The stew is often enriched with hard-boiled eggs, which are pierced and added to the sauce to absorb the flavors. The use of dry red wine in some recipes enhances the depth and richness of the sauce, creating layers of flavor that are robust yet beautifully balanced. The cooking process is slow and careful, allowing the flavors to meld together and the chicken to become tender and infused with the spices. Cultural Significance: Doro Wat is more than just a meal; it's a part of important rituals and celebrations. It is commonly served during Ethiopian festivals and gatherings, making it a dish of celebration and community. Eating from a shared platter, as is traditional with Doro Wat served over injera (the spongy, sour flatbread that acts as both a plate and a utensil), signifies unity and friendship. Serving: Injera not only complements the texture and spice of the stew but also balances its intense flavors with its mild, slightly sour taste. The injera soaks up the sauce and becomes a delicious part of the meal itself. Comparison to American Cuisine: While Doro Wat is distinctly Ethiopian, its texture and method of preparation may remind some of American stews, with their focus on simmered, hearty ingredients and rich flavors. However, the unique spices and cooking techniques used in Doro Wat offer a distinctly different flavor profile that is quintessentially Ethiopian. Doro Wat's popularity in Ethiopian restaurants around the world has introduced many to the delights of Ethiopian cooking, and its presence on the menu is often a mark of authenticity and commitment to traditional flavors. Whether enjoyed in a cozy home setting or as a festive meal during Thanksgiving, Doro Wat brings warmth, spice, and a taste of Ethiopian hospitality to the table. Sun, 05 May 2024 19:25:49 +0000 https://sworld.it/the-ethiopian-special-doro-wat https://sworld.it/beans-and-rice Cuban-style beans and rice, commonly referred to as "congri," is a staple dish in Cuban cuisine, cherished for its flavor, simplicity, and nutritional value. This dish beautifully exemplifies the ability of Cuban cooking to create something deeply satisfying from basic, inexpensive ingredients. Culinary and Nutritional Highlights: Congri is a hearty, wholesome dish that combines black beans and rice—two ingredients that, when cooked together, not only complement each other in terms of flavor but also provide a complete protein source. This aspect makes congri an excellent dietary option for vegetarians and those looking to reduce meat consumption while still enjoying nutritious meals. The cooking process for congri is distinctive because the beans and rice are cooked together rather than separately. This method allows the rice to absorb the rich flavors and dark color of the black beans, resulting in the dish’s signature gray shade. The nutritional profile of congri can be enhanced by substituting white rice with brown rice, which offers more fiber and generally more nutrients. Flavor Profile: The flavor of congri is enriched with a classic Cuban sofrito—a sauté of onion, bell pepper, and garlic. This is seasoned with cumin and oregano, which add depth and a slight earthiness to the dish. The sofrito is key to building the base flavor that makes this simple dish robust and satisfying. Cultural Significance: Beans and rice are a common thread in many Latin American cuisines, but congri holds a special place in Cuban culture. It's a versatile dish that complements virtually any main course, from roasted meats to grilled vegetables, making it a fundamental part of both everyday meals and festive occasions. Serving Suggestions: Congri is typically enjoyed as a side dish but can easily stand alone as a main due to its filling nature. It's commonly served alongside dishes such as roasted pork, fried plantains, or a simple salad, allowing for a well-rounded meal. In Cuban households and across its diaspora, congri is more than just food; it’s a reminder of home and heritage. This dish not only showcases the ingenuity of Cuban cuisine in creating nourishing, flavorful meals from simple ingredients but also reflects the cultural importance of food in bringing people together. Whether you’re looking to expand your culinary repertoire or simply want a meal that is both satisfying and healthy, Cuban-style beans and rice is a timeless choice. Sun, 05 May 2024 19:23:28 +0000 https://sworld.it/beans-and-rice https://sworld.it/pumpkin-empanadas Pumpkin empanadas are a delightful treat that melds the festive spirit of Thanksgiving with the rich culinary traditions of Mexico. These pastries encapsulate the warmth and comfort of family gatherings and are a testament to the integral role that pumpkins play in both American and Mexican cuisines during the autumn season. Culinary Significance: Pumpkins are a staple in Mexican cooking, featured prominently in both sweet and savory dishes. Empanadas, a popular type of pastry in Latin America, Spain, and the Philippines, traditionally consist of pastry dough that is filled and then baked or fried. The pumpkin empanadas, with their sweet, spiced pumpkin filling, offer a seasonal twist on this classic dish. They are typically prepared during significant occasions and festivals, with Thanksgiving providing a perfect context for their warmth and spice. Cultural and Historical Context: In Mexico, empanadas are enjoyed across the country with various fillings influenced by local ingredients and preferences. Pumpkin, a New World squash, has been used in Mexican cooking for centuries, long before it became a Thanksgiving symbol in the United States. The use of pumpkin in empanadas during Thanksgiving is a beautiful example of how Mexican-American families blend their culinary heritage with American traditions, creating a unique and meaningful celebration. Preparation and Ingredients: Making pumpkin empanadas typically involves preparing a pastry dough, which can be made from scratch with ingredients like flour, butter, and sugar, providing a tender and flaky casing. The filling is usually made from pureed pumpkin, seasoned with traditional spices like cinnamon, nutmeg, and clove—echoing the flavors of Thanksgiving. Some recipes might also include ingredients like brown sugar, vanilla, or even a splash of brandy for added depth. Fresh pumpkin is preferred during the Thanksgiving season due to its availability and flavor, though canned pumpkin can be a convenient alternative, especially when time or resources are limited. The prepared dough is filled with the spiced pumpkin mixture, then folded and sealed before being baked until golden. Serving and Celebration: Pumpkin empanadas are often dusted with powdered sugar or served with a dollop of whipped cream to complement their rich filling. They can be served as a dessert or a sweet accompaniment to the main meal, making them a versatile addition to the Thanksgiving table. These empanadas not only provide a taste of Mexican tradition but also evoke memories of childhood and familial love, often recalling times spent with mothers and grandmothers preparing the feast. Thus, pumpkin empanadas are more than just a dish; they are a celebration of heritage, family, and the joyful sharing of food during one of the most heartfelt times of the year.     Sun, 05 May 2024 19:20:56 +0000 https://sworld.it/pumpkin-empanadas https://sworld.it/sweet-and-spicy-braised-turkey-with-a-korean-twist The dish I've described, a Sweet and Spicy Braised Turkey with a Korean twist, is a modern fusion creation that brings together traditional American Thanksgiving flavors with Korean culinary techniques and ingredients. This blend reflects the growing trend of incorporating diverse, international flavors into American holiday traditions, demonstrating how cultural boundaries can be transcended through cuisine. The Dish: The main feature of this dish is the turkey, traditionally central to Thanksgiving meals in the United States, symbolizing abundance and harvest celebration. The twist comes from its preparation and seasoning. Instead of the classic roast with herbs and butter, this turkey is braised with a glaze made from soy sauce, mirin (a sweet rice wine common in Japanese cooking but appreciated in various Asian cuisines), cranberry sauce, ginger, garlic, and gochujang (a spicy, slightly sweet Korean fermented chili paste). These ingredients add layers of umami, sweetness, and heat, contrasting yet complementing the natural flavors of the turkey. The cranberry sauce maintains a connection to traditional Thanksgiving flavors, which typically include cranberries served as a sauce or relish. Mirin adds a subtle sweetness that balances the heat from the gochujang, while the soy sauce brings saltiness and depth, enhancing the umami profile of the dish. History and Tradition: Thanksgiving itself is a holiday rooted in the history of the United States, commemorating the 1621 harvest feast shared by the English Pilgrims of Plymouth and the Wampanoag people. The traditional Thanksgiving meal centers around the turkey, which has been on holiday menus since at least the 18th century, although it became more standardized as the centerpiece only by the 19th century. Korean cooking methods and ingredients have gained significant popularity across the globe, particularly in the U.S., where there has been a surge in interest in and appreciation for international cuisines. Incorporating Korean flavors into a Thanksgiving turkey reflects both a respect for tradition and an embrace of global gastronomy, symbolizing the melting pot that is America today. Culinary Techniques: Braising the turkey—as opposed to the traditional roasting—allows for the meat to become infused with the flavors of the braising liquid, resulting in a moist, tender, and flavorful end product. The use of a glaze, particularly one that includes sugar and gochujang, leads to a beautifully caramelized exterior. This method not only enhances the visual appeal but also adds a rich layer of taste that complements the natural flavors of the turkey. Post-Thanksgiving Creativity: Leftovers from this dish can be transformed into various delightful meals, making the most of the turkey by incorporating it into different culinary contexts. This speaks to both a practical approach to food (minimizing waste) and a creative one, as each subsequent dish brings new life to the flavors created by the Thanksgiving meal. In conclusion, this Sweet and Spicy Braised Turkey with a Korean twist is more than just a meal; it's a celebration of cultural diversity and culinary innovation, adding a new dimension to traditional Thanksgiving dining. Sun, 05 May 2024 19:18:14 +0000 https://sworld.it/sweet-and-spicy-braised-turkey-with-a-korean-twist https://sworld.it/the-carbonara-s-origin-a-tale-of-two-cities The carbonara pasta is a legendary culinary delight, but its true origins are shrouded in a fascinating mystery. While many believe this dish has Roman roots, there is compelling evidence to suggest a Neapolitan invention. Picture yourself in Naples, surrounded by friends, as you savor a freshly prepared plate of carbonara pasta. The creamy egg, pecorino romano cheese, and crispy pancetta combine in a burst of flavors that tantalize the palate. Some experts argue that carbonara pasta was born in Naples, and there are historical records to support this claim. The preparation of a sauce similar, with the same ingredients and technique, is documented in the 1837 treatise "Cucina teorico-pratica" by the Neapolitan Ippolito Cavalcanti, a true treasure of Neapolitan cuisine. The first written testimonies of carbonara can be found in the menus of some taverns in Naples starting from 1946, suggesting that this dish may have originated during the post-war period when Americans brought supplies of bacon and freeze-dried eggs. Some ingenious Neapolitan cooks must have experimented with these ingredients, giving birth to carbonara pasta as we know it today. Furthermore, it's important to note that there is no mention of a dish resembling carbonara in Ada Boni's seminal work on Roman cuisine, dated back to 1930. Therefore, even if we were to disregard Cavalcanti's treatise, one thing is certain: Romans certainly weren't indulging in carbonara before 1930. These factors should give even the staunchest advocates of this dish's Roman origins pause for thought.Regardless of its exact origin, carbonara has conquered palates worldwide, thanks to its simplicity and irresistible taste. Whether it was born in Naples or Rome, one thing is certain: carbonara pasta is a true culinary masterpiece that has made both Neapolitans and Romans proud. The Carbonara Recipe Ingredients for 4 people: 4 egg yolks per person 1 whole egg 150g of seasoned pancetta or guanciale 100g of grated Pecorino Romano and/or Grana Padano or Parmigiano Reggiano cheese 400g of spaghetti or spaghettoni or bucatini 1 tablespoon of extra virgin olive oil freshly ground black pepper to taste Instructions: Cut the pancetta or guanciale into small cubes or rectangular pieces and fry them in a non-stick pan with olive oil until crispy. While the pasta is cooking in abundant water, beat the eggs and add the grated cheese mixture, a pinch of salt, and a grind of black pepper. Once the pasta is drained, return it to the still-warm pot, but off the heat, and add the egg and cheese mixture, stirring everything together and adding a little cooking water if necessary. Then, add the crispy pancetta or guanciale, and serve piping hot. Optionally, sprinkle additional grated cheese and pepper on top. The Secret The egg should remain creamy and not cook completely. To achieve the perfect cooking for this preparation, the temperature should not exceed 65-70°C, at which point the egg begins to coagulate. Sun, 07 Apr 2024 07:25:41 +0000 https://sworld.it/the-carbonara-s-origin-a-tale-of-two-cities https://sworld.it/herbal-jelly Herbal Jelly, also known as "Liangfen" in Chinese, is a popular local delicacy in Xiamen. It is a cold, translucent jelly made from various Chinese herbs and starch. The jelly is typically served in a savory sauce made with soy sauce, vinegar, garlic, and chili oil, creating a refreshing and flavorful dish. Xiamen's Herbal Jelly is known for its unique texture and herbal infusion, making it a favorite among locals and visitors alike. It's a popular street food and can be found in many food stalls and local eateries throughout the city. The dish is often enjoyed as a snack or appetizer, especially during hot weather, as its cold and herbal qualities are believed to have cooling effects on the body. The combination of the jelly's smooth texture and the savory sauce's rich flavors contributes to its popularity in Xiamen's culinary scene. Sat, 03 Feb 2024 06:05:39 +0000 https://sworld.it/herbal-jelly https://sworld.it/liwan-culinary-stroll-exploring-the-flavors-of-authentic-cantonese-cuisine Exploring Guangzhou means immersing yourself not only in its vibrant culture but also in the delicious culinary landscape that has made Cantonese cuisine famous. An excellent way to savor local delights is to join a fascinating walking tour in the Liwan district, led by a knowledgeable local guide. With a population of 15 million people, this city offers a plethora of flavors that can be best appreciated with the help of someone who truly knows the area. Awaken Your Palate: Start the tour by exploring the lively local markets of Liwan, where colors and aromas blend into a unique sensory experience. The guide will lead you through stalls filled with fresh ingredients, aromatic spices, and local products, allowing you to discover the beating heart of Cantonese cuisine. Taste Authentic Delights: Make your way through local bakeries and hidden restaurants, where you can taste authentic Cantonese dishes. From dim sum, with its variety of delicious morsels, to skillfully crafted Chinese cakes, every bite will be a journey into flavor. The guide will reveal the secrets behind each dish, enriching your culinary experience. Local Knowledge: Take advantage of the guide's local knowledge, as they not only lead you to gastronomic treasures but also share anecdotes and stories related to the history of the Liwan district. Discover the context behind each dish and its significance in Guangzhou's culinary culture. Travel Tips: Appetite: Bring a hearty appetite to savor a variety of dishes. Camera: Capture tasty moments and the vibrant colors of the markets with a camera. Interaction: Ask questions to the guide and engage with vendors for a more immersive experience. This walking tour in the Liwan district will not only take you to discover the authentic flavors of Guangzhou but will also make your culinary journey an unforgettable experience. Sat, 03 Feb 2024 05:19:35 +0000 https://sworld.it/liwan-culinary-stroll-exploring-the-flavors-of-authentic-cantonese-cuisine https://sworld.it/chou-tofu Stinky Tofu, known locally as "Chou Tofu," is a unique and iconic street food in many parts of Asia, including Chengdu. Despite its initially off-putting smell, this fermented tofu dish has gained popularity for its delicious taste. Here's a glimpse into the experience of Chou Tofu: Aroma: The first thing that strikes you about Chou Tofu is its distinctive and strong aroma. Some describe it as pungent, and the smell can be quite intense. The fermentation process, which involves marinating the tofu in a brine of various ingredients, contributes to its potent scent. Preparation: Chou Tofu is typically deep-fried to perfection, creating a crispy exterior while maintaining a soft and creamy inside. The outer layer is often seasoned with a mix of spices and sauces, adding flavor complexity to the dish. Flavor: Once you take a bite, the robust flavors unfold. Despite the initial strong smell, the taste is surprisingly delicious. The fermentation process imparts a unique umami richness to the tofu. The crispy exterior contrasts with the creamy interior, creating a delightful textural experience. Accompaniments: Chou Tofu is often served with a variety of condiments and sauces. Common accompaniments include pickled vegetables, chili sauce, or a savory soy-based dip. These additions enhance the overall flavor profile and provide a customizable aspect to the dish. Street Food Experience: Chou Tofu is frequently found in street markets and food stalls, adding to its appeal as a quintessential street food experience. The sizzling sounds of tofu frying and the enticing aroma create an immersive atmosphere that draws locals and tourists alike. Cultural Significance: Despite its polarizing smell, Chou Tofu holds cultural significance and is embraced as a culinary tradition. It's not just a dish; it's a representation of the diverse and adventurous palate of Chengdu's culinary landscape. In summary, Chou Tofu is a must-try for those looking to explore the bold and unique flavors of Chengdu's street food scene. The contrast between its strong smell and delightful taste adds an element of surprise and adventure to the culinary journey in this vibrant city. Thu, 01 Feb 2024 16:59:41 +0000 https://sworld.it/chou-tofu https://sworld.it/sticky-rice-balls Sticky Rice Balls (糖油果子) are a typical delight of Chengdu's street food scene, representing a true culinary classic of the region. This sweet treat is often enjoyed as a refreshment after savoring the spicy dishes of Sichuan cuisine. The preparation is quite simple: glutinous rice flour is used to shape small balls, which are then deep-fried in oil and finally topped with sesame seeds. These deep-fried glutinous rice balls offer a combination of a crispy exterior and a soft interior. Their sweet flavor is balanced by the fragrance of sesame seeds. This delicacy is a popular choice among locals and visitors alike who wish to indulge in a sweet break while exploring the lively streets of Chengdu. Thu, 01 Feb 2024 12:06:21 +0000 https://sworld.it/sticky-rice-balls https://sworld.it/noodle-jelly-in-red-oil Noodle Jelly in Red Oil, known as "凉粉" (Liáng Fěn) in Chinese, is a Sichuan dish renowned for its unique texture and spicy flavor. Here's a detailed description: Ingredients: Noodles: The dish typically features translucent, wide, and flat noodles made from starch, often mung bean starch or pea starch. Sauce: The noodles are drenched in a flavorful sauce consisting of red chili oil, soy sauce, vinegar, garlic, and sometimes sesame paste. Toppings: Common toppings include julienned cucumber, wood ear mushrooms, bean sprouts, and occasionally sliced meat or tofu. Preparation: Noodles: The Liang Fen noodles are first cooked and then cooled, giving them a gelatinous and jelly-like texture. Sauce: The sauce is a crucial component, typically made by combining red chili oil for spiciness, soy sauce for saltiness, vinegar for tanginess, minced garlic for aromatic depth, and sometimes sesame paste for a nutty flavor. The precise proportions may vary based on personal preferences. Toppings: The cooled noodles are then generously coated with the spicy red oil sauce. Toppings such as julienned cucumber, wood ear mushrooms, and bean sprouts are arranged on top. Presentation: Noodle Jelly in Red Oil is often served in a bowl, showcasing the vibrant colors of the sauce and toppings. It's a visually appealing dish with a spicy aroma. Taste Experience: The dish delivers a multi-sensory experience with its jelly-like noodles, spicy and flavorful red oil sauce, and the crunchiness of fresh vegetables. The combination of different textures and the bold, spicy flavors make Noodle Jelly in Red Oil a memorable and satisfying dish. Noodle Jelly in Red Oil is a popular street food in Chengdu, celebrated for its refreshing yet fiery taste, making it a must-try for those seeking an authentic Sichuan culinary experience. Thu, 01 Feb 2024 11:14:08 +0000 https://sworld.it/noodle-jelly-in-red-oil https://sworld.it/sichuan-hot-and-sour-soup Sichuan Hot and Sour Soup (酸辣汤) is a popular and flavorful dish known for its rich and tangy taste. Here's a detailed description: Ingredients: Base: The soup typically features a flavorful broth made from chicken or vegetable stock, vinegar for sourness, and chili oil or pepper for spiciness. Proteins: It often includes a mix of proteins such as thinly sliced pork, tofu, and sometimes bamboo shoots or wood ear mushrooms. Vegetables: Mushrooms, wood ear mushrooms, and other vegetables are commonly added to enhance the texture and flavor. Seasonings: Garlic, ginger, white pepper, soy sauce, and sometimes a bit of sugar are used to balance the flavors. Preparation: Broth: The base of the soup is prepared by simmering the broth with vinegar for sourness and chili oil or pepper for spiciness. The balance between these two elements is crucial for the characteristic hot and sour taste. Proteins: Thin slices of pork, cubes of tofu, and other protein sources are added to the simmering broth. The proteins absorb the flavors of the broth as they cook. Vegetables: Mushrooms, wood ear mushrooms, and any other desired vegetables are incorporated. These ingredients contribute to both the texture and taste of the soup. Seasonings: Garlic and ginger are finely chopped or grated, adding aromatic depth to the soup. White pepper provides a mild heat, while soy sauce and, occasionally, a touch of sugar enhance the overall flavor profile. Presentation: The finished Sichuan Hot and Sour Soup is typically served hot and garnished with green onions for freshness. Taste Experience: The soup offers a delightful contrast of flavors – the tanginess from the vinegar, the spiciness from the pepper or chili oil, and the savory notes from the proteins and vegetables. The various textures, from the tender meat to the silky tofu and the chewy mushrooms, make each spoonful a satisfying and complex experience. Sichuan Hot and Sour Soup is a comforting and well-balanced dish that has gained popularity not only in Chengdu but worldwide for its unique and addictive taste. Thu, 01 Feb 2024 11:11:16 +0000 https://sworld.it/sichuan-hot-and-sour-soup https://sworld.it/deep-fried-meat-pie The Deep-Fried Meat Pie, known as "锅魁" (guō kuí) in Chinese, is a popular street food in Chengdu. Here's how it's made: Dough Preparation: The dough is crafted from wheat flour, creating a thin, pizza-like base. This dough is then sectioned into smaller pieces. Stuffing: The dough is filled with a savory meat mixture. The choice of meat and seasonings can vary, providing a diverse range of flavors. Assembly: After stuffing, the pie is assembled and shaped, ready for the cooking process. Frying: The pies are then sautéed until both sides achieve a luscious golden brown color. This frying process imparts a delightful crispiness to the exterior. Enjoyment: Once cooked to perfection, these Deep-Fried Meat Pies are ready to be enjoyed. The combination of the crispy outer layer and the flavorful meat filling makes it a delectable treat. These delightful meat pies offer a wonderful combination of textures and flavors, making them a must-try when exploring the vibrant street food scene in Chengdu. Whether you decide to try making them at home or savor the authentic taste in Chengdu itself, the Deep-Fried Meat Pie promises a delightful culinary experience! Thu, 01 Feb 2024 11:08:57 +0000 https://sworld.it/deep-fried-meat-pie https://sworld.it/chengdu-street-skewers Chengdu Street Skewers (串串香): A local version of Chinese skewers, with a variety of ingredients skewered, boiled in spicy broth, and then seasoned with aromatic sauces. Actually, Chengdu has its own version of the Chongqing hotpot, which is basically a stew or a soup you cook your own meat and veggies in. In Chengdu you can find chuanchuan restaurants just about anywhere. First, you choose your assortment of raw skewers, be it meat, fish, or veggies. You then give your tray to the waitress who boils the skewers in spicy hotpot broth. You can also choose you dipping sauce while you wait and voilà! Your Chengdu-style skewers are ready! Thu, 01 Feb 2024 11:05:27 +0000 https://sworld.it/chengdu-street-skewers https://sworld.it/city-of-gastronomy In 2010, Chengdu achieved the prestigious title of City of Gastronomy from the UN Scientific and Cultural Organization, making it the first Asian city and the second globally (after Popayan, Colombia) to receive this recognition. As the capital of the Sichuan province, Chengdu proudly upholds the Sichuanese culinary tradition, one of China's four major cooking styles. To truly appreciate the explosive flavors of Chengdu's cuisine, a firsthand experience is essential, as recreating the tongue-tingling dishes outside of China would be a formidable challenge. Take, for instance, the classic mapo tofu (spicy bean curd): the bean curd should be crafted from organic beans sourced in northeast China for freshness and tenderness. The peppercorns, renowned for their lasting taste, must come from Hanyuan county in the southwest of Sichuan. The broad bean paste, considered the 'soul' of Sichuan cuisine, should be from Pixian county. However, even beyond this triangle of key ingredients, nearly 20 more components are required to adequately prepare a dish of mapo tofu. There's truly nothing better than indulging in the delights of local cuisine right at its authentic home. Thu, 01 Feb 2024 11:00:34 +0000 https://sworld.it/city-of-gastronomy https://sworld.it/the-chichi Il "Chichì" è una prelibatezza culinaria tipica di Offida. Si tratta di una focaccia rustica cotta al forno, farcita con ingredienti deliziosi come tonno, olive verdi, sott'olio e alici. Questa specialità è un piacere per il palato, un connubio di sapori mediterranei che si fondono in una crosta dorata e fragrante. Il Chichì di Offida è un'autentica delizia gastronomica che riflette la tradizione culinaria e il gusto unico di questa affascinante località. Sat, 20 Jan 2024 10:30:01 +0000 https://sworld.it/the-chichi https://sworld.it/greek-patsas-soup "Patsas," a beloved staple of Greek cuisine, isn't just a soup—it's a culinary rite that has stood the test of time. Tracing its roots back to the Melanos Zoumos or "black soup" of Ancient Sparta, patsas has evolved over centuries, inheriting rich traditions and local flavors along the way. The version of patsas found in Thessaloniki is often touted as the most iconic in all of Greece, garnering a dedicated following of locals and tourists alike. This revered tripe soup serves as more than just a hearty meal; it's often considered an elixir for the soul and a balm for the body. Long after their late-night escapades—often filled with a mix of alcohol and tobacco—Greeks turn to patsas as the ultimate morning-after cure. Its restorative powers on the stomach are legendary, making it the breakfast of champions for those who've had a night to remember—or perhaps, one they'd rather forget. The art of making patsas lies in its simple yet carefully chosen ingredients. At its most basic, the dish consists of a rich broth made from cow's head, but variations abound. Some chefs opt for a complex blend of cow head, feet, and beef tripe, offering a robust flavor profile and added textural complexity. A pig's head and legs can also be used as alternatives, each lending their unique flavor nuances to the soup. But patsas is more than the sum of its parts. Its lingering aroma and hearty taste tell stories—of ancient warriors, of festive nights turned into dawn, of a city that cherishes its traditions. Whether you're seeking to remedy the aftermath of a night out or simply to start your day with a taste of Greek heritage, a bowl of patsas promises to be a soul-satisfying experience. So, the next time you find yourself wandering the vibrant streets of Thessaloniki, consider stopping by a local eatery to indulge in this celebrated dish. Whether you're a lover of traditional Greek fare or a culinary adventurer eager to experience authentic local flavors, patsas is a must-try delicacy that serves as a delectable connection to Greece's rich cultural tapestry. Fri, 27 Oct 2023 05:08:13 +0000 https://sworld.it/greek-patsas-soup https://sworld.it/biftekia Biftekia may at first glance seem like an ordinary burger, but upon taking that first bite, the difference becomes evident. This Greek version of a burger is packed full of herbs that give it a unique, Mediterranean twist. The minced meat, often a mixture of beef and pork, is blended with breadcrumbs and then generously seasoned with oregano, parsley, and mint. This creates a burst of flavors that elevate the simple patty into a gastronomic experience. In Greece, Biftekia is a popular choice for a quick yet satisfying meal, easily found at street vendors, casual eateries, and even some upscale restaurants. The dish often comes accompanied by fried vegetables and a dollop of tzatziki sauce, a garlicky yogurt-cucumber sauce that complements the meat wonderfully. A side of fries is often the finishing touch to this satisfying meal, making it both delicious and convenient for people on the go. So while it might share similarities with the American burger, Biftekia stands as a testament to how local flavors can transform a universal dish into something distinct and memorable. Whether you're in a bustling Athens marketplace or a quiet island taverna, Biftekia offers a hearty and flavorful taste of Greek cuisine. Wed, 25 Oct 2023 12:49:49 +0000 https://sworld.it/biftekia https://sworld.it/greek-dolmades-stuffed-grape-vine-leaves Dolmades are a quintessential part of Greek cuisine, though they can be found in various forms throughout the Mediterranean and Middle East. This dish represents the epitome of Greek street food: flavorful, versatile, and portable. The vine leaves, once boiled, become a pliable wrapper for a stuffing made from sautéed onions, rice, mint, pine nuts, and parsley. The result is a bite-sized treat bursting with flavor. Served cold or at room temperature, Dolmades are often drizzled with lemon juice or a dollop of yogurt, adding an extra layer of tanginess to balance the earthiness of the vine leaves and the richness of the filling. They are ideal for snacking at any time of the day and can be found at numerous street vendors, markets, and even in restaurants as appetizers. Furthermore, Dolmades offer a healthier option for those looking for vegetarian street food. The vine leaves are rich in nutrients, and the rice and pine nuts provide a bit of protein, making them a nutritious as well as delicious choice. Whether you're a foodie exploring the streets of Athens or someone simply interested in trying a new dish, Dolmades are a must-try when in Greece. They offer a true taste of Greek culinary tradition, encapsulated in each small, savory package. Wed, 25 Oct 2023 12:44:52 +0000 https://sworld.it/greek-dolmades-stuffed-grape-vine-leaves https://sworld.it/koupes Koupes is a versatile and flavorful dish that you can find in various forms throughout the Mediterranean and Middle East. In Greece, this snack is a delightful blend of textures, with a slightly crunchy bulgar wheat and flour shell giving way to a soft, aromatic filling of onions, tomatoes, and peppers. The spices used can vary, making each experience of eating Koupes a little different. This dish is an excellent example of how traditional recipes can be adapted and influenced by the local ingredients and culinary techniques of a particular region. Whether served as an appetizer in a restaurant or grabbed from a street food vendor for a quick snack, Koupes is satisfying and offers a burst of Mediterranean flavors. It's one of those dishes that gives you a real taste of the local food culture, combining both traditional and modern culinary practices. Don't miss the chance to try Koupes if you find yourself in Greece; it's a tasty snack that's perfect any time of the day. Wed, 25 Oct 2023 12:39:04 +0000 https://sworld.it/koupes https://sworld.it/dakos-salad Dakos is indeed a must-try dish if you find yourself in Crete. Its combination of textures and flavors make it a perfect appetizer or light meal. The mizithra cheese adds a unique, tangy richness to the dish, making it different from Italian bruschetta. The freshness of the tomatoes, the crunch of the rusk, and the smoothness of the cheese are beautifully harmonized by the addition of herbs and a drizzle of olive oil. This dish is a beautiful representation of Cretan cuisine, which is known for its use of fresh, locally-sourced ingredients. Dakos can often be found in local tavernas and even some street food stalls around the island. The best time to try Dakos in Crete is during the tomato season, when the local tomatoes are at their most flavorful. But truthfully, this dish is delicious year-round thanks to the island's high-quality olive oil and artisanal cheese. If you want to experience the real essence of Cretan food culture, Dakos is the way to go. Not only is it delicious, but it's also a window into the island's rich culinary tradition. Wed, 25 Oct 2023 12:34:52 +0000 https://sworld.it/dakos-salad https://sworld.it/tiropita Tiropita is another shining star in the world of Greek pastries, and it's a cousin to the more vegetable-heavy Spanakopita. The primary distinction lies in the filling: while Spanakopita is a celebration of spinach and feta, Tiropita is an ode to cheese, and sometimes multiple kinds at that. Made with the same flaky phyllo pastry that defines so many Greek baked goods, Tiropita takes the savory route by incorporating a range of cheeses. Common choices include feta for its crumbly texture and salty tang, ricotta for creaminess, and sometimes even a sprinkle of Parmesan for added depth of flavor. Some versions may also include cream cheese to give the filling a rich, luxurious mouthfeel. All of these elements come together to create a dish that's as satisfying as it is versatile. Like Spanakopita, Tiropita is often found in bakeries and coffee shops throughout Greece, sold either by the slice or as individual hand pies. They're perfect for breakfast, as a snack, or even as a light meal. Whether served warm from the oven or at room temperature, the crisp layers of phyllo juxtaposed against the rich, creamy filling make Tiropita an experience that appeals to both the eye and the palate. The dish's roots may trace back to Ancient Greece, but its appeal is timeless. From local fairs to family gatherings, Tiropita continues to be a favorite on Greek tables, offering a savory, cheesy delight wrapped in layers of culinary tradition. Wed, 25 Oct 2023 12:29:50 +0000 https://sworld.it/tiropita https://sworld.it/spanakopita-3 Spanakopita is a beloved staple in Greek cuisine and an excellent example of the Mediterranean's love affair with spinach and cheese. Encased in layers of delicate, crispy phyllo pastry, the interior is a mix of cooked spinach, crumbled feta cheese, and an assortment of herbs such as dill, parsley, or mint. The dish bears similarities to Turkish Borek, illustrating the culinary cross-pollination that often occurs in this region. Making Spanakopita at home is considered an art form, and many home bakers take great pride in mastering the technique required for the phyllo pastry. This thin, flaky dough can be challenging to work with, but when executed correctly, it bakes into a beautifully golden, crisp shell that contrasts wonderfully with the moist, flavorful filling. Despite the home-baking monopoly, you don't have to look far to find Spanakopita in Greece. Whether you're in Athens or a small island village, chances are there's a nearby bakery or coffee shop offering freshly baked Spanakopita. They're often sold in individual servings, making them a convenient and nutritious option for a quick snack or a light meal on the go. The dish’s fresh flavors and satisfying crunch make it popular year-round, though it's especially appreciated as a quick, nourishing bite that can be enjoyed any time of the day. Wed, 25 Oct 2023 12:25:22 +0000 https://sworld.it/spanakopita-3 https://sworld.it/bougatsa Bougatsa is another gem in the realm of Greek street food, particularly beloved in Northern Greece and often attributed to the city of Thessaloniki. Unlike gyros and souvlaki, which are generally more suited for lunch or dinner, Bougatsa is predominantly a breakfast item—though its irresistible taste makes it a welcome treat at any time of the day. What sets Bougatsa apart is its incredibly flaky pastry, which is often served warm, fresh out of the oven. The pastry envelopes a variety of fillings, offering something for everyone. For those with a sweet tooth, the custard-filled version dusted with powdered sugar and cinnamon is the go-to option. Those leaning toward savory delights can indulge in Bougatsa filled with a mixture of meat and cheese. Sipping on Greek coffee while enjoying a sweet Bougatsa is considered the quintessential way to relish this dish, as the strong, aromatic coffee perfectly complements the sweetness of the pastry. So whether you're starting your day in Heraklion or enjoying an afternoon break in Thessaloniki, Bougatsa offers a deliciously versatile gastronomic experience that can be tailored to suit any palate. Wed, 25 Oct 2023 12:20:10 +0000 https://sworld.it/bougatsa https://sworld.it/greek-street-food-souvlaki Souvlaki, another staple in Greek street food, is frequently mistaken for gyros, especially by those new to Greek cuisine. While both involve pita, meat, and a variety of accompaniments, Souvlaki has its own distinct preparation and flavor profile. In Souvlaki, the meat—typically chicken or pork—is marinated before being threaded onto wooden skewers and grilled over charcoal. The char-grilled meat is then placed inside a pita wrap, accompanied by a simple yet flavorful salad of tomatoes and onions. The wrap is completed with a dollop of tzatziki sauce and a sprinkle of lemon zest, adding a tangy kick to the ensemble. Historically, Souvlaki is not a modern invention. Known as Kandaulos in ancient Greece, the dish traditionally included cheese and fresh dill, indicating its long-standing presence in Greek culinary heritage. Lefteris o Politis (Lefteris of the City) on Satovriandou Street has some of the best Greek souvlaki in Athens. Named after the original owner, Lefteris, who was from Istanbul, the souvlaki stand has been open since 1951 and is a local favorite. Lefteris o Politis is no-nonsense, offering one option of traditional grilled beef souvlaki—served spicy, with no fries and limited toppings. O Kostas on Pentelis Street near Syntagma Square is another old-school souvladzidika that you absolutely must try when in Athens. In business since 1950, the tidy little shop is known for its mouthwatering meats and fresh flavors. The souvlaki is served with plain yogurt rather than the traditional tzatziki. Go there early to avoid the lunch crowd. The shop usually closes around 3 p.m. when they run out of meat. Livadia, near Kanigos Square, is another excellent choice for traditional kalamaki in Athens. Go to Livadia to feast on succulent cubes of grilled pork on a skewer, served with bread, not pita. The old-fashioned shop has been open since 1963 and is named after the town in central Greece whose specialty is kalamaki. The town even holds the Guinness World Record for the longest souvlaki ever, at 201 meters. So, whether you opt for Gyros or Souvlaki, each offers its own unique burst of flavors and textures, representing different aspects of Greece's rich food culture. The next time you find yourself navigating a Greek food menu, knowing the difference between these two could enrich your dining experience. Wed, 25 Oct 2023 12:17:13 +0000 https://sworld.it/greek-street-food-souvlaki https://sworld.it/gyros Gyros stand as a testament to Greece's rich culinary tradition, offering a delectable mix of grilled meat, fresh vegetables, and tangy tzatziki sauce, all bundled within a soft, oiled pita bread. This street food staple might be reminiscent of the Turkish doner kebab, but it carries its own unique Greek flair, particularly in the choice of meat. Unlike the beef or lamb commonly used in doner kebabs, Gyros in Greece are often made with chicken or pork. Preparation involves slow-cooking the meat on a vertical rotisserie. As the outer layer cooks to a perfect crisp, it is thinly sliced off and added to the pita bread. Complementing the meat is a salad made from a medley of fresh vegetables like tomatoes, cucumbers, onions, and lettuce. The tzatziki sauce, made from yogurt, cucumber, and garlic, adds a creamy tanginess that balances the flavors. Often, the pita is rolled up for ease of eating, especially on the go, and it's not uncommon to find fries either tucked inside the roll or served on the side. All these elements come together to create a satisfying, well-rounded meal that has won the hearts of locals and tourists alike. Whether you're wandering the streets of Athens or island-hopping across the Aegean, the aroma of grilling meat from a nearby Gyros stall is a call few can resist. Wed, 25 Oct 2023 12:11:12 +0000 https://sworld.it/gyros https://sworld.it/alalunga-alonnisos-tuna The gastronomic delights of Alonnisos go beyond its fresh seafood and traditional Greek dishes. One culinary highlight that you absolutely must try when visiting the island is the famous Alalunga Alonnisos tuna. This white tuna is a local specialty and you'll find it featured prominently on the menus of nearly every tavern across the island. Prepared in a variety of ways, from grilled to baked, or even served in a rich tomato sauce, the Alalunga Alonnisos tuna is known for its succulent, flaky texture and rich, full-bodied flavor. What sets this particular type of tuna apart is the local methods of preparation that have been passed down through generations, ensuring that the taste is unlike anything you've ever experienced. Whether it's served as part of a meze platter, a main course, or even in a pita wrap, this tuna is a true taste of Alonnisos. Its unique flavor profile pairs wonderfully with the island's local wines or a glass of ouzo, making it a must-try experience for any food lover. So, when you find yourself in a cozy tavern by the sea, make sure to order the Alalunga Alonnisos tuna. It's not just a meal; it's a taste of the island's rich culinary tradition. Tue, 24 Oct 2023 10:49:58 +0000 https://sworld.it/alalunga-alonnisos-tuna https://sworld.it/saganaki-with-phyllo Saganaki is a Greek culinary delight that celebrates the joy of cheese in one of the most indulgent ways possible—by frying it. Though it can be made with various types of cheese, the essential concept remains the same: a block or slice of cheese is lightly coated and fried until it reaches a state of crispy, melty perfection. In Santorini and other parts of Greece, you may come across a variation that involves wrapping the cheese in thin layers of filo pastry before frying. The filo adds an extra dimension of texture and flavor, resulting in a dish that's both crunchy and gooey. Once the cheese is fried, it's often finished with a generous squeeze of lemon juice, a sprinkle of fresh herbs, or even a drizzle of honey or a splash of ouzo for those who like to mix sweet and savory flavors. Whether you enjoy it as a standalone dish, as part of a Meze platter, or even as a quick snack at a beachside taverna, Saganaki is a testament to the rich and diverse culinary culture of Greece. Each bite is a harmony of contrasting textures and flavors, making it a memorable dish that you'll want to recreate long after your travels are over. Tue, 24 Oct 2023 02:16:17 +0000 https://sworld.it/saganaki-with-phyllo https://sworld.it/santorini-fava Santorini Fava, or Greek Fava, is indeed a hidden gem in the treasure trove of Greek cuisine. Not to be confused with fava beans, this dish is made from yellow split peas. These peas have been cultivated on the island of Santorini for more than 3,500 years, and the dish itself is a celebration of simplicity and flavor. The preparation involves simmering the yellow peas with aromatic ingredients like onions, garlic, and sometimes a bay leaf or sprigs of thyme or rosemary. Once the peas are tender, they are then pureed to a smooth, hummus-like consistency. The resulting dish is often garnished with a drizzle of olive oil, a sprinkle of fresh herbs, or even a dash of lemon juice for some tanginess. This velvety, flavorful spread is a cornerstone of Meze, the Greek tradition of enjoying a variety of small dishes often accompanied by ouzo or wine. It's commonly spread on a piece of warm pita bread or served as a dip with vegetables. Santorini Fava is not only delicious but also nutritious, packed with protein and fiber. Though it might not be well-known outside of Greece, Santorini Fava holds a special place in the hearts of locals and travelers who have experienced its comforting flavors. If you're visiting Greece or specifically Santorini, this is one dish that you shouldn't miss, both for its historical significance and its delectable taste. Tue, 24 Oct 2023 02:12:44 +0000 https://sworld.it/santorini-fava https://sworld.it/flatbread-with-cappuccino Focaccia with cappuccino might seem an unusual combination to some, but in La Spezia and other locations in Liguria, it is a typical and beloved breakfast for many locals. Although it may surprise visitors, baristas in the area will not be surprised at all when you order this combination.Focaccia is one of Liguria's most celebrated culinary specialties, with its soft and fragrant base, enriched with olive oil and sea salt, and often garnished with cherry tomatoes, olives, or other delicacies. In La Spezia, focaccia is often enjoyed in the morning, either on its own or accompanied by a hot drink such as cappuccino.Cappuccino, a combination of espresso and hot milk with a sprinkling of cocoa or cinnamon, is a traditional Italian drink that often accompanies breakfast. While some may be used to associating cappuccino with sweet croissants or brioche, in the La Spezia area, focaccia is the preferred choice of many to accompany this delicious beverage.The combination of the soft and savory focaccia with the creamy cappuccino creates a perfect balance of flavors and textures, making this breakfast a unique taste experience. Although it might seem like an unusual pairing at first, trying this typical La Spezia breakfast can be a pleasant culinary discovery that will make you reconsider.So, if you are in La Spezia or other parts of Liguria, do not hesitate to try focaccia with cappuccino and immerse yourself in the local culinary culture. You will be immersed in an authentic Italian experience and fully appreciate the flavors and traditions of this beautiful region. Sat, 29 Jul 2023 14:30:01 +0000 https://sworld.it/flatbread-with-cappuccino https://sworld.it/the-agnolotti-of-ponte-di-legno-calsu Agnolotti di Ponte di Legno - Calsù are part of the Camonica gastronomic tradition whose recipe is now protected by the Municipal Denomination of Origin of Vione and the municipalities that are part of the territory to which Ponte di Legno in Val Camonica belongs.It was a very good dish that took advantage of local products: potatoes, cotechino, ciciola cheese, parsley, etc. The tradition of filling with potatoes and not breadcrumbs (as with calsonsei) is typical of the upper Camonica Valley, from Monno to Pezzo. Each village then contributes its own variations. In Monno and Vezza, for example, they do not put meat. In Villa Dalegno they add raisins.... Tue, 11 Jul 2023 14:00:02 +0000 https://sworld.it/the-agnolotti-of-ponte-di-legno-calsu https://sworld.it/the-fava-bean-maccu Macco di fave, known in Sicily as maccu di fave, is a poor peasant dish that used to be served to workers at the end of each harvest.The main ingredient is, of course, fava beans, which can be dried or fresh depending on the seasonality, the long cooking of which gives the soup the right creaminess, once the fava beans have broken down completely.Very often, a vegetable, such as chard, is added to the recipe. Sun, 09 Jul 2023 20:00:01 +0000 https://sworld.it/the-fava-bean-maccu https://sworld.it/cavatelli-al-cartoccio-1 Cavatelli al cartoccio is a delicious pasta dish enriched with typical Sicilian ingredients, such as eggplant. Preparation begins by cooking the cavatelli al dente in salted water, following the directions on the package.Meanwhile, the eggplant is diced and fried in olive oil until soft and lightly browned. Once ready, the fried eggplant is mixed with diced tomatoes, fresh basil cut into strips and crumbled ricotta salata. You can also add a pinch of salt and pepper to adjust the flavor.Next, the pasta and sauce are transferred to aluminum foil, which is sealed to form a packet. The foil is then baked in the oven at a temperature of about 180-200°C for about 10-15 minutes, or until the pasta is well heated and the ingredients have blended.Once cooked, cavatelli al cartoccio are served directly in the aluminum foil package, which is opened at the table to reveal the delicious aromas that have developed during cooking. This dish is especially popular on Sundays, when you want to enjoy a special and tasty lunch.You can accompany cavatelli al cartoccio with a side of fresh vegetables or a simple salad. This dish offers a combination of Mediterranean flavors, with the sweetness of eggplant, the freshness of tomato and basil, and the richness of ricotta salata.I hope this recipe is useful to you and wish you enjoy cavatelli al cartoccio! Sun, 09 Jul 2023 19:30:01 +0000 https://sworld.it/cavatelli-al-cartoccio-1 https://sworld.it/st-joseph-s-soup Minestra di San Giuseppe, also known as Macco di San Giuseppe, is a traditional Italian soup that originates from an ancient religious custom. On March 19, St. Joseph's Day, it was customary to offer food to the poor, and this soup represented one of the dishes prepared for that purpose. In addition, since March 19 falls near the beginning of spring, the soup was also used to celebrate the arrival of the new season.The main ingredients of St. Joseph's Soup are broad beans and other legumes. However, there are several variations of this soup, some of which also include pasta. Here is a basic recipe for making St. Joseph's Soup:Ingredients:250 g dried broad beans150 g of other legumes (such as chickpeas, lentils, beans)1 onion2 cloves of garlic2 carrots2 potatoes2 ribs of celery1 ripe tomato1 bunch of parsley1 bay leafExtra virgin olive oilSalt and pepper to taste.Procedure:Soak the dried broad beans in cold water overnight before preparing the soup. This will help rehydrate the fava beans and reduce cooking time.Drain and rinse the fava beans after soaking.In a large pot, add the fava beans and other legumes and cover with plenty of cold water.Bring the water to a boil, then reduce the heat and let the legumes cook on low heat for about 1 to 2 hours, or until soft. While cooking, you may need to add more water if necessary.Meanwhile, prepare a stir-fry with onion, garlic, carrots and celery. Finely chop them and sauté them in a pan with olive oil until soft and lightly browned.Add diced tomatoes to the stir-fry and let them cook for a few minutes.Add the soffritto to the legumes in the pot, along with a bay leaf and chopped parsley.Season with salt and pepper to taste.Continue cooking over low heat for another 30 to 40 minutes, or until all the flavors have blended and the soup has reached the desired consistency. Add water, if necessary, to achieve the desired consistency.At this point, you can decide whether to serve the soup as is or to add cooked al dente pasta. You can use a short pasta such as ditalini or tubetti. Cook the pasta separately, then drain and add it to the soup just before serving.Serve Minestra di San Giuseppe hot, perhaps accompanied by crusty bread and a drizzle of extra virgin olive oil.This recipe can be adapted according to personal taste and availability of ingredients. St. Joseph's Soup is a hearty and nutritious dish, ideal to enjoy during the springtime or as comfort food during the colder months. Sun, 09 Jul 2023 19:00:03 +0000 https://sworld.it/st-joseph-s-soup https://sworld.it/the-soup-i-sicci Minestra I Sicci is a delicious cuttlefish soup that is very popular in the province of Agrigento, especially in coastal towns such as Siculiana. This dish is especially popular during the months of April through July, when there is a greater presence of cuttlefish in the surrounding waters.Minestra I Sicci is usually accompanied by fresh, tender peas, which add a touch of sweetness and color to the dish. It can be enjoyed for both lunch and dinner, and is an excellent choice for those who wish to savor the authentic flavors of the sea and fresh local produce. Sun, 09 Jul 2023 18:30:02 +0000 https://sworld.it/the-soup-i-sicci https://sworld.it/the-taganu Taganu, also known as Tianu di Aragona, is a traditional dish from the town of Aragona, in the province of Agrigento, Sicily. It takes its name from the earthenware pan, called "taganu" in Sicilian dialect, in which it was originally prepared. A special feature of this preparation is that the pan was broken on the table to reveal its contents.Taganu is a complex and elaborate recipe that is usually served on Easter Saturday, an important occasion in Sicilian culinary tradition. The preparation involves layers of pasta topped with meat sauce, eggs and cheese. Sun, 09 Jul 2023 18:00:02 +0000 https://sworld.it/the-taganu https://sworld.it/sole-a-la-saccense Sole alla saccense is a typical dish from the town of Sciacca, Sicily, Italy. The cuisine of Sciacca is renowned for its seafood recipes, thanks to the traditional cianciolo or "a lampara" fishing technique used to catch bluefish.Sole alla saccense is prepared by flavoring the sole with typical Sicilian citrus fruits, such as lemons or oranges, which give a fresh and vibrant flavor to the dish. Next, the fish is baked in the oven with a special gratin coating. The gratinatura may include ingredients such as breadcrumbs, parsley, garlic, and olive oil, which form a crispy crust on the surface of the fish.This preparation gives the sole a rich, aromatic flavor, while the gratinatura adds a crispy, golden note. Sole alla saccense is usually served as a main dish accompanied by light side dishes, such as fresh seasonal vegetables or baked potatoes.It is a dish appreciated by seafood-loving gourmets and represents an excellence of Sciacca's culinary tradition. If you visit the area, I recommend sampling this delicious dish to experience the authentic flavors of Sicilian cuisine. Sun, 09 Jul 2023 17:30:01 +0000 https://sworld.it/sole-a-la-saccense https://sworld.it/sardine-meatballs Sardine meatballs are a typical Sicilian dish and are loved throughout the island. These meatballs are prepared with a mixture of sardines, breadcrumbs, raisins, pine nuts and eggs, which are then fried until crispy on the outside and soft on the inside.Sardine meatballs can be enjoyed in different variations depending on personal preferences and local traditions. The classic version involves accompanying the meatballs with a tomato sauce, which makes them even more flavorful and succulent. However, sardine meatballs can also be enjoyed simply fried, without the addition of sauces or seasonings.Another popular variation involves the use of onions and a sweet and sour sauce to accompany the meatballs. This combination of sweet and sour flavors creates an interesting contrast and further enriches the flavor of sardine meatballs.Sardine meatballs are very versatile and can be enjoyed at different times of the day. They are often served as an appetizer or side dish, but can also be eaten as a quick snack or in traditional Sicilian street food.This simple but irresistible dish represents an excellence of Sicilian cuisine and I recommend you try it if you have the opportunity to taste real local cuisine during your visit to Sicily. Sun, 09 Jul 2023 17:00:02 +0000 https://sworld.it/sardine-meatballs https://sworld.it/the-stigghiola Stigghiola is a typical Sicilian street food dish and is prepared using the guts of lamb or kid. It is a popular dish in the streets of Sicilian cities, where "stigghiulari" set out their stalls and roast the guts, especially at night.Stigghiola is prepared by rolling the guts on themselves and skewering them on a skewer. They are then cooked on the grill or embers, resulting in a texture that is crispy on the outside and soft on the inside.Usually, stigghiole are seasoned with a simple mix of salt, lemon juice and fresh parsley. This combination of simple flavors enhances the unique flavor of the guts and gives stigghiola a fresh, aromatic taste.A particularly popular variant of stigghiola comes from Racalmuto, a small town in the province of Agrigento, Sicily. Here, stigghiola is prepared according to a traditional recipe that gives it unique and tasty characteristics.Stigghiola is a dish much loved by Sicilian street food lovers and represents an excellence of local cuisine. If you have the opportunity to visit Sicily, I recommend trying this traditional and authentic dish, which will allow you to experience the genuine flavors of Sicilian street food. Sun, 09 Jul 2023 16:30:02 +0000 https://sworld.it/the-stigghiola https://sworld.it/the-mpanatigghi "Impanatigghi" represent a traditional dish of Sicilian cuisine, particularly popular in the province of Ragusa. It is a culinary specialty consisting of sheets of dough filled with a tasty meat filling, usually pork or lamb.The preparation of impanatigghi requires some skill in rolling out the dough, which is rolled out thinly and then stuffed with the meat filling. The filling can be enriched with ingredients such as onion, tomato, olives, capers and aromatic spices, depending on regional variations and personal preference.Once stuffed, the breads are closed into a crescent or rectangle shape, sealing the edges well to prevent the filling from leaking out during cooking. Next, they are fried in hot oil until crispy golden brown.Impanatigghi are often eaten as street food or as appetizers at traditional festivals and festivals. They are highly valued for their combination of intense flavors and for their crispy outside and soft inside texture.This Sicilian gastronomic delicacy is a dish that recalls the culinary traditions of the region, with its authentic and genuine flavors. Impanatigghi are a dish that represents the culinary identity and gastronomic richness of the province of Ragusa. Fri, 07 Jul 2023 17:30:02 +0000 https://sworld.it/the-mpanatigghi https://sworld.it/montalbano-s-arancini Arancino, also known as arancina depending on the area of origin, is one of the most beloved and versatile typical Sicilian dishes. Whether round or pointed, arancino always enchants with its unique taste and conquers everyone's palate.This delicacy has an ancient and fascinating history. It is said that arancino was imported to Sicily by the Arabs, who enjoyed rice seasoned with herbs and meat during their meals. The characteristic outer breading, however, seems to have originated during the court of Frederick II. This stratagem allowed the dish to be preserved and made it suitable for transportation during travel, hunting trips, and perhaps even for work in the fields.In Sicilian tradition, especially in Palermo, arancini are eaten on December 13, the day of Santa Lucia.There are numerous variations of Sicilian arancini. Among the most popular are those with meat sauce, with butter, with mozzarella and ham, Catanese style with eggplant, and with pistachio from Bronte. Actually, the possibilities for creating arancini are endless, whether sweet or savory, with meat or fish, depending on everyone's personal taste.Preparing a traditional arancino requires patience and skill. The base consists of rice seasoned with meat sauce, cheese and other ingredients, which is shaped into a conical or rounded shape. Next, the arancino is breaded and fried to a golden crispness.Arancino is a popular street food in Sicily and should be enjoyed hot, freshly fried, to best appreciate its crispy texture and soft, flavorful heart.So if you are in Sicily, you cannot miss the opportunity to enjoy an authentic Sicilian arancino. It is a culinary experience not to be missed that will introduce you to the unique flavors of this enchanting region. Fri, 07 Jul 2023 05:00:01 +0000 https://sworld.it/montalbano-s-arancini https://sworld.it/i-cavati-al-sugo-1 Cavati al sugo di Ragusa is a typical dish of Ragusa cuisine, combining simple but tasty flavors. This dish represents the authentic culinary tradition of the area and has a unique flavor that conquers the palates of those who taste it.Cavati are a type of fresh homemade pasta, similar to small gnocchi or dumplings. They are made with flour, water and salt, and their teardrop shape makes them perfect for holding sauce and seasonings.Ragusa sauce is a rich and flavorful ragout made with beef or pork, tomatoes, onion, celery, carrot, wine and spices. The meat is slowly cooked in the sauce, creating an intense and inviting flavor.To prepare cavati al sugo di Ragusa, the pasta is cooked in plenty of salted water until it reaches an al dente consistency. Once cooked, it is drained and then tossed with the meat sauce, ensuring that every bite is full of flavor.This dish is often accompanied by a generous sprinkling of grated cheese, such as pecorino or caciocavallo, which adds an extra touch of flavor.Cavati al sugo di Ragusa represents a local culinary excellence, offering a combination of fresh pasta and flavorful sauce that will delight gourmets. It is a dish that reflects the authenticity and culinary tradition of Ragusa, inviting you to enjoy the unique flavors and aromas of this fascinating Sicilian region. Fri, 07 Jul 2023 04:30:01 +0000 https://sworld.it/i-cavati-al-sugo-1 https://sworld.it/asturian-rice-pudding This is one of the traditional dessert recipes that I really wanted, one of the most traditional desserts in Asturian cuisine.They are as important as the food that we will find on the table, the great protagonists of the most traditional Asturian pastries. A rice pudding prepared with a special rice to withstand that slow, slow and unhurried cooking and stirring with a wooden spoon makes the milk fatten little by little and the rice is perfect. For this dessert we trust the special rice desserts that always give us such a good result. For me the best rice pudding is the one made with patience and a fresh cow’s milk. The result, a creamy rice pudding in which the grain is somewhat loose in a cream flavored with cinnamon and lemon and that the next day was even better. Sun, 21 Nov 2021 14:17:44 +0000 https://sworld.it/asturian-rice-pudding https://sworld.it/borrachinos-asturianos The borrachinos are traditional from the Principality of Asturias. They are made to take advantage of stale bread and it is a cheap dessert that has nothing to envy to the expensive ones.It is made mainly with sugar, eggs and stale bread from previous days. It is a sweet that requires the preparation of a syrup with sugar, water, white wine and cinnamon in cane. Sun, 21 Nov 2021 10:43:23 +0000 https://sworld.it/borrachinos-asturianos https://sworld.it/fabada-asturiana The most universal dish in Asturias is the fabada. An abundant and popular dish, a source of energy above all, that has given the Principality great fame, its people part of its "grandon" mood and all the stomachs that host it an unforgettable "fartura". At this point this information is perogrullo. The problem is that behind this gastronomic truth hides a huge variety of Asturian beans and an endless number of parallel plates, with thousand ingredients, and in principle lighter, that we will also try to elucidate here. The typically Asturian fabada has demanding traditional guidelines, and it is spoken of as unique and singular, sometimes without considering the other regional "fabistic" wealth, the typology of native beans that accompany as "misses" secondary to the queen of the regional recipes Let's see. Some of the most popular varieties of Asturian beans are: roxa, or colorá (to stew); Verdina (very fashionable, small and green to eat with eels or rabbit, seafood in general or game dishes); Fabones, or beans of May; that of the kidney (to serve with vegetables); the pint, the güeyín, the amarillina, the granjilla, etc, etc. Jovellanos, in his diaries, speaks of Asturian fabas or beans which shows that, at least since the eighteenth century, this crop was widespread throughout the Principality, already brewing the neat quantity and quality of the varieties that we find today. The one that is usually associated with the fabada proper is that of the Farm or of the Healing. But it also offers a versatile versatility in its cooking. Apart from the one accompany the famous "compangu", this white grain bean, oblong, straight, long and flattened, large in size, is eaten with many other tasty and indigenous ingredients. That said let's focus on that masterful and specific fabada that prestige of Asturian beans in general and its multiple recipes. The fabada is the quintessential dish, so excellent that sometimes it is not even accompanied by a main course, but a digestive dessert. As said, it is made with "farm fabes" or "butter fabes," a kind of large, soft and very thin skinned bean, so typical of Asturias that, apparently, it does not thrive in other national gardens. Some people call it a "pillow", it is buttery on the palate when it is well cooked and the previous soaking considerably increases its volume. Sun, 21 Nov 2021 08:28:40 +0000 https://sworld.it/fabada-asturiana https://sworld.it/cachopo The cachopo is an Asturian preparation, a basic dish of its cuisine that abounds in all its geography but, because it is so good, has managed to internationalize, to leave its borders, to acquire a thousand and one nuances and variants. There is cachopo in Mexico, Canada, the United States, in Madrid, Rome, London or Berlin. Nevertheless, the real cachopo, the grandón, the genuine one, the one with whom you "fartas", continues to be served in Asturias, in its restaurants and chigres. Nourished an identity culture around "house food." There is nothing more humiliating for an Asturian to compare the cachopo with a san jacobo or a Cordon Bleu. Sun, 21 Nov 2021 08:14:23 +0000 https://sworld.it/cachopo https://sworld.it/the-tourment-d-amour The Tourment d’Amour. It’s a small tart tender on the inside and crunchy on the outside made with coconut, banana or guava filling. History tells us that the Les Saintes sailors’wives sewed these little delights waiting anxiously for the return of their husbands gone to sea. Sat, 20 Nov 2021 14:58:51 +0000 https://sworld.it/the-tourment-d-amour https://sworld.it/the-fojata-of-the-valnerina Typical of the culinary tradition of the Valnerina, the fojata is a recipe with ancient origins. Once upon a time it was cooked under the embers, in large copper pans or in the ancient wood-burning ovens. It is a savoury pie composed of a very thin sheet of crispy rolled up dough, containing a tasty filling of wild herbs - or chard or chicory - pecorino cheese, extra virgin olive oil and nutmeg. It is served warm or cold and is ideal for a practical second course or a tasty appetizer. Thu, 28 Oct 2021 13:19:03 +0000 https://sworld.it/the-fojata-of-the-valnerina https://sworld.it/the-fojata-of-the-valnerina Typical of the culinary tradition of the Valnerina, the fojata is a recipe with ancient origins. Once upon a time it was cooked under the embers, in large copper pans or in the ancient wood-burning ovens. It is a savoury pie composed of a very thin sheet of crispy rolled up dough, containing a tasty filling of wild herbs - or chard or chicory - pecorino cheese, extra virgin olive oil and nutmeg. It is served warm or cold and is ideal for a practical second course or a tasty appetizer. Thu, 28 Oct 2021 13:19:03 +0000 https://sworld.it/the-fojata-of-the-valnerina https://sworld.it/truffle-omelette Omelettes are very common in traditional kitchens, and in Umbria they are also prepared with wild asparagus, strigoli or other wild herbs. This autumn dish is prepared by combining a poor ingredient such as egg with one of the most prized, the black truffle, for an incredibly delicious and tasty result. Scrambled" means a soft omelette, well cooked on the outside but very soft on the inside (just cook it quickly and over high heat). Thu, 28 Oct 2021 13:18:12 +0000 https://sworld.it/truffle-omelette https://sworld.it/truffle-omelette Omelettes are very common in traditional kitchens, and in Umbria they are also prepared with wild asparagus, strigoli or other wild herbs. This autumn dish is prepared by combining a poor ingredient such as egg with one of the most prized, the black truffle, for an incredibly delicious and tasty result. Scrambled" means a soft omelette, well cooked on the outside but very soft on the inside (just cook it quickly and over high heat). Thu, 28 Oct 2021 13:18:12 +0000 https://sworld.it/truffle-omelette https://sworld.it/la-crescionda-of-spoleto The crescionda is a typical dessert of the Spoleto area and not very common (and sometimes unknown!) in the rest of Umbria. Initially it was prepared during the Carnival period, but now it is prepared and sold throughout the year.the evidence about the existence and preparation of this appetizing dessert is lost in the Middle Ages when the contrast of sweet and sour was preferred in the dishes. In fact, the original recipe called for ingredients such as: pecorino cheese, eggs, chicken broth, breadcrumbs, lemon peel, sugar, dark chocolate or bitter cocoa. Today the crescionda is made with "less risky" ingredients and is prepared with macaroons, dark chocolate, lemon rind, eggs, sugar and flour. It looks low, with a soft consistency and made up of three layers (this is why it is called the "magic cake": a base layer made up of macaroons and flour, a central one which is light and soft like a pudding, and a dark brown surface layer made up of chocolate. Thu, 28 Oct 2021 13:17:19 +0000 https://sworld.it/la-crescionda-of-spoleto https://sworld.it/la-crescionda-of-spoleto The crescionda is a typical dessert of the Spoleto area and not very common (and sometimes unknown!) in the rest of Umbria. Initially it was prepared during the Carnival period, but now it is prepared and sold throughout the year.the evidence about the existence and preparation of this appetizing dessert is lost in the Middle Ages when the contrast of sweet and sour was preferred in the dishes. In fact, the original recipe called for ingredients such as: pecorino cheese, eggs, chicken broth, breadcrumbs, lemon peel, sugar, dark chocolate or bitter cocoa. Today the crescionda is made with "less risky" ingredients and is prepared with macaroons, dark chocolate, lemon rind, eggs, sugar and flour. It looks low, with a soft consistency and made up of three layers (this is why it is called the "magic cake": a base layer made up of macaroons and flour, a central one which is light and soft like a pudding, and a dark brown surface layer made up of chocolate. Thu, 28 Oct 2021 13:17:19 +0000 https://sworld.it/la-crescionda-of-spoleto https://sworld.it/l-attorta-the-strudel-of-spoleto-1 L'attorta is the name used in the Spoleto area to refer to a sweet made of rolled up pastry, apparently similar to strudel, with apples, dried fruit (chopped walnuts, raisins, pine nuts, figs) and spices inside, with variations such as bitter cocoa, icing sugar and alkermes (in the Foligno and Assisano areas it is known as rocciata). There are also different periods in which this cake is prepared: for the Christmas period in the Spoleto area, for the festivities at the beginning of November in the Foligno area and even for the carnival in other areas of the Martani mountains. Its origins can be traced back to the period of the invasions of Northern European peoples into Italy; in fact, the main ingredients of attorta are common to strudel. Thu, 28 Oct 2021 13:16:08 +0000 https://sworld.it/l-attorta-the-strudel-of-spoleto-1 https://sworld.it/l-attorta-the-strudel-of-spoleto L'attorta is the name used in the Spoleto area to refer to a sweet made of rolled up pastry, apparently similar to strudel, with apples, dried fruit (chopped walnuts, raisins, pine nuts, figs) and spices inside, with variations such as bitter cocoa, icing sugar and alkermes (in the Foligno and Assisano areas it is known as rocciata). There are also different periods in which this cake is prepared: for the Christmas period in the Spoleto area, for the festivities at the beginning of November in the Foligno area and even for the carnival in other areas of the Martani mountains. Its origins can be traced back to the period of the invasions of Northern European peoples into Italy; in fact, the main ingredients of attorta are common to strudel. Thu, 28 Oct 2021 13:16:08 +0000 https://sworld.it/l-attorta-the-strudel-of-spoleto https://sworld.it/risotto-with-strigoli Risotto with strigoli is a predominantly spring dish, linked to the seasonal presence of strigoli (silene vulgaris), typical of the Umbrian Valley, from Foligno to Spoleto. It is prepared with this field grass, also known in other regions as carletti, stridoli or sciopeti. The recipe calls for the use of Parmesan cheese, although it is entirely based on the particular flavor of this spontaneous and perennial herb, with its ancient and natural scent. Thu, 28 Oct 2021 13:15:07 +0000 https://sworld.it/risotto-with-strigoli https://sworld.it/stringozzi-alla-spoletina-3 Stringozzi or Strengozze alla spoletina are a type of homemade pasta with an irregular shape that looks a lot like shoelaces. Unlike the classic Stringozzi al Tartufo Nero di Norcia and Stringozzi al sugo d'oca, these are seasoned in a very simple way with tomato sauce, garlic, oil, parsley, pepper and chilli pepper and a light "sprinkling" of local pecorino cheese. Thu, 28 Oct 2021 12:16:38 +0000 https://sworld.it/stringozzi-alla-spoletina-3 https://sworld.it/stringozzi-alla-spoletina-2 Stringozzi or Strengozze alla spoletina are a type of homemade pasta with an irregular shape that looks a lot like shoelaces. Unlike the classic Stringozzi al Tartufo Nero di Norcia and Stringozzi al sugo d'oca, these are seasoned in a very simple way with tomato sauce, garlic, oil, parsley, pepper and chilli pepper and a light "sprinkling" of local pecorino cheese. Thu, 28 Oct 2021 12:16:38 +0000 https://sworld.it/stringozzi-alla-spoletina-2 https://sworld.it/grilled-mutton-chops The chops of mutton allo scottadito is one of the favorite dishes of Spoleto and is absolutely one of the culinary specialties of Spoleto unique and unmistakable taste. It is prepared by spreading on the chops a special sauce made with ham fat, minced lard, garlic, celery, onion, marjoram, rosemary and sage and then placed on the grill when the embers are still burning. We would like to point out that grilled mutton chops are served very hot in order to prevent the melted fat from congealing. Thu, 28 Oct 2021 12:15:45 +0000 https://sworld.it/grilled-mutton-chops https://sworld.it/grilled-mutton-chops The chops of mutton allo scottadito is one of the favorite dishes of Spoleto and is absolutely one of the culinary specialties of Spoleto unique and unmistakable taste. It is prepared by spreading on the chops a special sauce made with ham fat, minced lard, garlic, celery, onion, marjoram, rosemary and sage and then placed on the grill when the embers are still burning. We would like to point out that grilled mutton chops are served very hot in order to prevent the melted fat from congealing. Thu, 28 Oct 2021 12:15:45 +0000 https://sworld.it/grilled-mutton-chops https://sworld.it/lamb-offal The offal of lamb (heart, liver, spleen, lungs and guts) is a specialty of Spoleto much appreciated by both locals and tourists. The preparation of this dish takes place by purging and cutting the offal into small cubes, season it with pepper, salt and rosemary and then cook it in a pan with garlic, oil and finely chopped onions. Almost at the end of the cooking time, everything is blended with white wine and then very small tomatoes are added. Thu, 28 Oct 2021 12:15:02 +0000 https://sworld.it/lamb-offal https://sworld.it/lamb-offal The offal of lamb (heart, liver, spleen, lungs and guts) is a specialty of Spoleto much appreciated by both locals and tourists. The preparation of this dish takes place by purging and cutting the offal into small cubes, season it with pepper, salt and rosemary and then cook it in a pan with garlic, oil and finely chopped onions. Almost at the end of the cooking time, everything is blended with white wine and then very small tomatoes are added. Thu, 28 Oct 2021 12:15:02 +0000 https://sworld.it/lamb-offal https://sworld.it/pappardelle-with-hare-sauce Pappardelle with hare sauce is a typical dish of the Tuscan tradition. A Tuscan saying goes: "cooking like your mother is good, cooking like your grandmother is better"! The Umbrian-Tuscan cuisine is based on traditional recipes, handed down from generation to generation, such as pappardelle with hare sauce. A refined first course, which recalls the flavours of the past, dedicated to all those who appreciate the taste of game and so-called "black meat". The procedure requires time for the initial marinating, but the final result is excellent. A dish to be enjoyed on a festive day or on a Sunday with the family. Tue, 26 Oct 2021 10:20:26 +0000 https://sworld.it/pappardelle-with-hare-sauce https://sworld.it/panzanella-tuscany Panzanella, also called pansanella or panmolle or panmòllo or bread 'nzuppo, is a typical dish of all central Italy, from Tuscany to Marche, Umbria, Lazio and Abruzzo.a Panzanella is a typical summer dish of Tuscan cuisine, a refreshing salad perfect to serve as an appetizer or as a first course light and tasty. Like many traditional Tuscan dishes, this was created as a recycled recipe to use up stale bread. Panzanella is a quick and easy dish, without cooking. To make it, just soak the bread in water, squeeze it out and crumble it with your hands. To make this dish, it is essential to use Tuscan "sciocco" bread. Its crumb is the only one that once wet crumbles becoming type cous cous and not a sticky mush. The classic Tuscan panzanella is seasoned with ripe tomatoes, red onions, cucumbers, lots of fresh basil, olive oil, salt and wine vinegar. Tue, 26 Oct 2021 08:16:49 +0000 https://sworld.it/panzanella-tuscany https://sworld.it/spolette-of-cortona The spolette are a typical cake of Cortona of the Lenten period, and the recipe was born among the pastry shops of Cortona in the 70s. The spoletto are a kind of maritozzo with the addition of a few raisins and candied fruit. Every year during Easter time in Cortona you will find spolettos in every bar and pastry shop to complete your breakfast. Tue, 26 Oct 2021 08:15:58 +0000 https://sworld.it/spolette-of-cortona https://sworld.it/pasta-with-smoke Pasta al Fumo is a famous recipe invented in Cortona. Revisited, with pici, or in the original version, with spaghetti, the recipe of "fumo" is today a cult of Cortona's cuisine. It is on the menus of all restaurants, inside and outside the walls of the historic center, yet not everyone knows the circumstances that gave birth to this dish. This dish was created by a famous Cortona cook "Adriana Biagianti Accordi" during one of her catering services at the Tonino restaurant which already offered a similar recipe. This mysterious dish inspired the Cortona cook who, after careful reworking, gave rise to the now famous recipe for "Pasta al fumo". Tue, 26 Oct 2021 08:15:02 +0000 https://sworld.it/pasta-with-smoke https://sworld.it/lasagna-bolognese-style Who hasn't had lasagna bolognese with meat sauce? At least once in your life you will have.Lasagna Bolognese is a first course consisting of layers of green puff pastry (made with spinach) interspersed with layers of Bolognese meat sauce and béchamel sauce. They are then superficially sprinkled with Parmigiano-Reggiano cheese and baked in the oven. Lasagna, whose name derives from the Latin làganum (floppy/soft), is a typical dish whose origins go back as far as Greco-Roman times. All that remains today of the old lasagne is the name and the shape, as in the past there were variants very different from the current one. There are documents, as we are reminded by Isidore of Seville (VI/VII century), who speaks in his work Etymologiae of pasta first boiled and then fried and interspersed with pies of various meats or baked with layers of minced meat. It is during the Middle Ages that we begin to find detailed recipe books in which lasagna begins to take its modern form. The diffusion during this period made them so famous that numerous poets of the time praised them; Jacopone da Todi in Umbria, Cecco Angiolieri in Tuscany, fra' Salimbene da Parma. In Emilia, with the advent of egg pasta, during the Renaissance period, the recipe was customized using egg pasta instead of plain wheat flour pasta. Lasagna is not only a typical dish from Emilia, but was also known in Rome and Naples, although with different recipes. In fact, it was the Romans who first created them, as Marcus Gavio Apicius reported in some of his documents, and it seems that Cicero loved them, although the recipe was completely different from the modern one. Modern Roman lasagna does not contain béchamel, which is considered too refined, but a meat sauce (with more tomatoes than meat) made from sautéed vegetables such as onion, celery and carrot, and is more liquid in appearance. Some use ricotta cheese others use pecorino cheese as an alternative to béchamel sauce. In Naples, lasagna is the carnival lasagna, which is much richer and more complex, where the usual meat sauce, much tastier than the Bolognese one, is combined with fried meatballs made of minced meat, egg, Parmesan cheese and breadcrumbs. Each layer of pasta is alternated with one of meat sauce, ricotta cheese, meatballs and hard-boiled eggs cut crosswise. Once the layers are complete, sprinkle with meat sauce and pecorino cheese and bake as usual. Apparently the King of the two Sicilies, Ferdinand II, liked lasagna so much that they nicknamed him "King Lasagna". The lasagna of the Marche region or vincisgrassi, prepared on the most important occasions has a recipe very similar to that of Emilia. The name vincisgrassi derives from a dialectal mispronunciation, as it seems that the lasagna was dedicated to the Austrian general Alfred von Windisch-Graetz who had fought on behalf of the Pope during the siege of Ancona in 1849. The original recipe seems to have contained chicken giblets, marrow, bovine brains and/or truffles, although today the traces of chicken and brains have disappeared and instead a ragout of minced selected beef is created, combined with a sauté of onion, celery, carrot and tomato sauce. Everything is then boiled for at least 2 hours. The pasta, on the other hand, is made with semolina and eggs. Each layer is composed of meat sauce plus grated Parmesan cheese interspersed, of course, by sheets of boiled pasta (previously dried and cooled). At the end, it is covered with abundant meat sauce, béchamel and mozzarella. Verified, therefore, the fact that the origin of lasagna is more Neapolitan than Emilian, the codification of the original recipe seems to be due to some restaurateurs from Bologna who at the beginning of '900 deposited the recipe. It seems strange that Artusi, in his "Science in the Kitchen and the Art of Eating Well" of 1891, forgot about this recipe that was so widespread in Emilia. In 2003, the Italian Academy of Cuisine deposited the recipe for green lasagne Bolognese style with the Bologna Chamber of Commerce. Wed, 13 Oct 2021 16:16:55 +0000 https://sworld.it/lasagna-bolognese-style https://sworld.it/cutlet-bolognese-style Cotoletta alla Bolognese, a very tasty second course with a base of breaded veal loin and garnished with prosciutto and grated cheese. A further note of flavor is given by the meat broth with which the cutlet is faded and which is then transformed into a delicious reduction, as an accompanying sauce. Wed, 13 Oct 2021 16:16:09 +0000 https://sworld.it/cutlet-bolognese-style https://sworld.it/cutlet-bolognese-style Cotoletta alla Bolognese, a very tasty second course with a base of breaded veal loin and garnished with prosciutto and grated cheese. A further note of flavor is given by the meat broth with which the cutlet is faded and which is then transformed into a delicious reduction, as an accompanying sauce. Wed, 13 Oct 2021 16:16:09 +0000 https://sworld.it/cutlet-bolognese-style https://sworld.it/saraghina-of-romagna In Romagna very few people don't know the Saraghina, also known as Papalina because in ancient times it was fished only in front of the papal possessions of the upper Adriatic Sea; even many of those who came here for tourism have learned to appreciate it after getting to know it in its various gastronomic preparations, offered in the thousands of restaurants along the coast and always present in the many festivals and fairs of the area. Typical local products: the Saraghina, the blue fish of the AdriaticThe Saraghina is not a sardine, because it is bigger; it is not an anchovy, because it is smaller; it is simply the saraghina: one of the symbols of Romagna and its cuisine; a symbol so strong that even the Rimini director Federico Fellini named one of his characters in "8 e mezzo" after it; at one time, for the people of the Romagna coast, the Saraghina was like polenta for the people of northern Italy.Being an oily fish, the Saraghina romagnola has important nutritional qualities such as its low content of unsaturated fats, and the presence of vitamin B12 and niacin in higher quantities than any other fish; it has an excellent intake of protein, Omega 3 fatty acids, which are important for the prevention of cardiovascular diseases, thanks to their ability to reduce the level of cholesterol in the blood. They are also rich in lysine, an amino acid that is in short supply in bread and pasta, so that the combination of "piadina romagnola and saraghina" is an extremely tasty and complete meal. Wed, 29 Sep 2021 09:23:20 +0000 https://sworld.it/saraghina-of-romagna https://sworld.it/english-soup The zuppa inglese, despite the name may mislead, is a sweet of Italian origin particularly common in our areas. The most accredited thesis, traces its origins back to the Renaissance when an Italian diplomat, returning from London, asked the cooks of the court of the Dukes of Este to prepare a trifle, a typical English dessert tasted in England. Attempting to reproduce it, the cooks substituted some ingredients: the sponge cake replaced the English leavened dough, the custard replaced the cream and, later on, some very colourful ingredients were introduced to make the preparation lively to the eye: Alchermes, a perfumed liqueur with a bright red colour in which the sponge cake was dipped, and cocoa, which was used to create a contrast with the custard. Mentioned by Artusi in his work "Science in the Kitchen and the Art of Eating Well", this spoon dessert is made up of overlapping layers of sponge cake or ladyfingers soaked in liqueurs (the most commonly used is Alchermes) alternating with custard. Wed, 29 Sep 2021 09:22:09 +0000 https://sworld.it/english-soup https://sworld.it/strozzapreti-romagnoli-with-meat-sauce Strozzapreti romagnoli al ragù: this recipe has very ancient origins, it is already mentioned in texts dating back to 1300. The "strozzapreti" therefore tell a lot about the history of this region: the long and badly tolerated Roman domination of the State of the Church, together with the cuisine made of poor raw materials. Water, flour and nothing else, because everything else (eggs, butter, oil, meat) was a luxury, the exclusive prerogative of very few during the Middle Ages, including the high ecclesiastical spheres. Precisely for this reason, in a sort of irreverent wish to the monks, the locals have learned to call this type of pasta "strozzapreti". Wed, 29 Sep 2021 09:20:00 +0000 https://sworld.it/strozzapreti-romagnoli-with-meat-sauce https://sworld.it/strozzapreti-romagnoli-with-meat-sauce Strozzapreti romagnoli al ragù: this recipe has very ancient origins, it is already mentioned in texts dating back to 1300. The "strozzapreti" therefore tell a lot about the history of this region: the long and badly tolerated Roman domination of the State of the Church, together with the cuisine made of poor raw materials. Water, flour and nothing else, because everything else (eggs, butter, oil, meat) was a luxury, the exclusive prerogative of very few during the Middle Ages, including the high ecclesiastical spheres. Precisely for this reason, in a sort of irreverent wish to the monks, the locals have learned to call this type of pasta "strozzapreti". Wed, 29 Sep 2021 09:20:00 +0000 https://sworld.it/strozzapreti-romagnoli-with-meat-sauce https://sworld.it/piadina-romagnola-15 Although the ingredients are few and simple (flour, lard, salt and water), the PIADINA ROMAGNOLA changes in consistency, thickness and size depending on the geographical area of Romagna where we are. Unlike the others, for example, the one from Ravenna is thicker (from 4 to 8 millimeters) and has a diameter of about 20cm, much larger than those found in the south of Romagna, such as Rimini, where the appearance is almost flaky. The best way to enjoy a piadina? Hot, at most three minutes after cooking, possibly at the kiosks along the streets (the so-called "piadinari"), or in one of the many local restaurants and taverns linked to tradition. With piadina you can eat anything. Depending on the season, the territory or the wealth, herbs from the field, vegetable garden or pine forest were added, boiled or sautéed in a pan with garlic, onion or shallot and with bacon, lard or lard. Then the cheeses, fresh or seasoned, the cold cuts of the "dear" pig, roasts and grilled meats. Again, we could find her "scarpetta" for greasy and juicy gravies, most often rich in vegetables and poor in meat. Finally, let's not forget the fish, the blue fish from the Adriatic Sea which, with sardines, sardines, mackerel, zanchetti, soups and broths, made the piadina a festive meal. Wed, 29 Sep 2021 09:17:38 +0000 https://sworld.it/piadina-romagnola-15 https://sworld.it/piadina-romagnola-15 Although the ingredients are few and simple (flour, lard, salt and water), the PIADINA ROMAGNOLA changes in consistency, thickness and size depending on the geographical area of Romagna where we are. Unlike the others, for example, the one from Ravenna is thicker (from 4 to 8 millimeters) and has a diameter of about 20cm, much larger than those found in the south of Romagna, such as Rimini, where the appearance is almost flaky. The best way to enjoy a piadina? Hot, at most three minutes after cooking, possibly at the kiosks along the streets (the so-called "piadinari"), or in one of the many local restaurants and taverns linked to tradition. With piadina you can eat anything. Depending on the season, the territory or the wealth, herbs from the field, vegetable garden or pine forest were added, boiled or sautéed in a pan with garlic, onion or shallot and with bacon, lard or lard. Then the cheeses, fresh or seasoned, the cold cuts of the "dear" pig, roasts and grilled meats. Again, we could find her "scarpetta" for greasy and juicy gravies, most often rich in vegetables and poor in meat. Finally, let's not forget the fish, the blue fish from the Adriatic Sea which, with sardines, sardines, mackerel, zanchetti, soups and broths, made the piadina a festive meal. Wed, 29 Sep 2021 09:17:38 +0000 https://sworld.it/piadina-romagnola-15 https://sworld.it/the-cuisine-of-ravenna-but-in-general-the-cuisine-of-romagna-finds-its-greatest-expression-in-the The cuisine of Ravenna, but in general that of Romagna, finds its greatest expression in first courses. This is where it is at its best. Among these, a place of honour goes to PASSATELLI, one of the most classic and tasty local soups, mentioned by Pellegrino Artusi in his famous recipe book "Science in the Kitchen and the Art of Eating Well". Generally served in broth, they are a complete and substantial traditional dish: suitable for Sunday lunch, a winter dinner and, obviously, as a festive soup. Usually eaten with a meat or fish broth, they are made from a simple mixture of eggs, cheese, grated stale bread and nutmeg. It seems that they descended from the "tardura", a soup of eggs, cheese and breadcrumbs, traditionally served to women who had recently given birth or to those who were convalescing. Wed, 29 Sep 2021 09:16:27 +0000 https://sworld.it/the-cuisine-of-ravenna-but-in-general-the-cuisine-of-romagna-finds-its-greatest-expression-in-the https://sworld.it/the-cuisine-of-ravenna-but-in-general-the-cuisine-of-romagna-finds-its-greatest-expression-in-the The cuisine of Ravenna, but in general that of Romagna, finds its greatest expression in first courses. This is where it is at its best. Among these, a place of honour goes to PASSATELLI, one of the most classic and tasty local soups, mentioned by Pellegrino Artusi in his famous recipe book "Science in the Kitchen and the Art of Eating Well". Generally served in broth, they are a complete and substantial traditional dish: suitable for Sunday lunch, a winter dinner and, obviously, as a festive soup. Usually eaten with a meat or fish broth, they are made from a simple mixture of eggs, cheese, grated stale bread and nutmeg. It seems that they descended from the "tardura", a soup of eggs, cheese and breadcrumbs, traditionally served to women who had recently given birth or to those who were convalescing. Wed, 29 Sep 2021 09:16:27 +0000 https://sworld.it/the-cuisine-of-ravenna-but-in-general-the-cuisine-of-romagna-finds-its-greatest-expression-in-the https://sworld.it/polenta-on-schiazza A typical dish, definitely worth trying in winter, is polenta on the schiazza (stone or wood). Polenta on the schiazza has been the staple food of peasants for centuries and it is said that putting the pot on the fire for polenta was the first operation of the day. Today, as in the past, polenta sulla schiazza is served with pork chops, sausages, snails, or with codfish or vegetables. Mon, 27 Sep 2021 11:19:33 +0000 https://sworld.it/polenta-on-schiazza https://sworld.it/polenta-on-schiazza A typical dish, definitely worth trying in winter, is polenta on the schiazza (stone or wood). Polenta on the schiazza has been the staple food of peasants for centuries and it is said that putting the pot on the fire for polenta was the first operation of the day. Today, as in the past, polenta sulla schiazza is served with pork chops, sausages, snails, or with codfish or vegetables. Mon, 27 Sep 2021 11:19:33 +0000 https://sworld.it/polenta-on-schiazza https://sworld.it/crapiata-materana-2 We are now at the beginning of August and this time of year in Matera coincides with the preparation of the famous crapiata, known in the local dialect as "crapiet". It is a particular soup of legumes, potatoes and cereals: a poor dish, therefore, typical of the peasant tradition, but extremely tasty. It is no coincidence that the name of this dish seems to be connected to the ingredients used to prepare it: according to some, in fact, it derives from the word "crampa" or "cramba", which indicates the chickpea plant or broad beans or peas; others, however, make it descend from "cràpia", a Calabrian term which once indicated the tripod on which the large pot was placed to cook the legumes and cereals. In a certain sense, the crapiata materana is not only a simple recipe, but a real collective rite: already in ancient times, in fact, on the first day of August, the end of the harvest was celebrated with a particular pagan rite. Similarly, in the last century, the peasants gathered in the courtyard of their homes to get together and celebrate this moment, and every woman in the country brought some legumes and wheat: these ingredients were then put together in a large pot and cooked. The result was a delicious soup, which was then served to all the participants together with a good glass of red wine. Although many years have passed, in Matera, and especially in the Sassi and La Martella districts, this tradition is still very much alive, and today this delicate dish is prepared in large quantities and served to all participants during a festival, the "Festa della Crapiata". Mon, 27 Sep 2021 08:17:50 +0000 https://sworld.it/crapiata-materana-2 https://sworld.it/panissa-vercelli-style During a visit to Vercelli you can not fail to taste the panissa, the typical dish that, despite the name, has nothing to do with the homonymous Ligurian. Zero at all. Panissa in Vercelli is a dish made with rice to which beans, salam d'la duja (a local sausage) and pork rind are added. A sort of risotto, in short... but not really. Delicious! Fri, 24 Sep 2021 08:16:11 +0000 https://sworld.it/panissa-vercelli-style https://sworld.it/panissa-vercelli-style During a visit to Vercelli you can not fail to taste the panissa, the typical dish that, despite the name, has nothing to do with the homonymous Ligurian. Zero at all. Panissa in Vercelli is a dish made with rice to which beans, salam d'la duja (a local sausage) and pork rind are added. A sort of risotto, in short... but not really. Delicious! Fri, 24 Sep 2021 08:16:11 +0000 https://sworld.it/panissa-vercelli-style https://sworld.it/this-preparation-of-zucchini-and-many-other-recipes-takes-its-name-from This preparation of zucchini (and many other recipes) takes its name from a lake fish typical of Piedmont - the carpione - which was preserved in this way before the advent of refrigerators. It is a very quick and functional method that involves marinating with a mix of vinegar and wine and allows food to keep for a while, even in the summer heat, preserving flavor, taste and nutrients. Over time, this type of preservation has evolved and is now also used with meat, different types of fish, vegetables and even fried foods. Fri, 24 Sep 2021 04:20:40 +0000 https://sworld.it/this-preparation-of-zucchini-and-many-other-recipes-takes-its-name-from https://sworld.it/the-thistle-unlike-other-vegetables-prefers-the-cold-if-the-frost-arrives The thistle, unlike other vegetables, prefers the cold: if the frost arrives, even better ... releases the most goodness and tenderness. It 'a vegetable from the bitter-sweet taste reminiscent of the artichoke and lends itself to many preparations. The cardoon pie is one of the many Ligurian savoury pies, it is prepared with a light, eggless and wine-scented pastry that encloses a filling enriched by prescinseua or curd, a typical Ligurian "cheese", irreplaceable in the preparation of many Genoese dishes. Fri, 24 Sep 2021 04:19:56 +0000 https://sworld.it/the-thistle-unlike-other-vegetables-prefers-the-cold-if-the-frost-arrives https://sworld.it/salama-da-sugo-of-ferrara The most famous salami - or, to be more precise, the sausage - in the Ferrara tradition? Obviously the salama da sugo! A dish based on pork meat (in various fatty and lean cuts, such as capocollo, guanciale, etc.), mixed and enriched with wine, salt, pepper and spices, and finally enclosed in a pork gut bladder, which is then closed with a string and left to mature for months. A dish with a very strong flavour, which is at its best when served with mashed potatoes. Fri, 24 Sep 2021 03:15:56 +0000 https://sworld.it/salama-da-sugo-of-ferrara https://sworld.it/salama-da-sugo-of-ferrara The most famous salami - or, to be more precise, the sausage - in the Ferrara tradition? Obviously the salama da sugo! A dish based on pork meat (in various fatty and lean cuts, such as capocollo, guanciale, etc.), mixed and enriched with wine, salt, pepper and spices, and finally enclosed in a pork gut bladder, which is then closed with a string and left to mature for months. A dish with a very strong flavour, which is at its best when served with mashed potatoes. Fri, 24 Sep 2021 03:15:56 +0000 https://sworld.it/salama-da-sugo-of-ferrara https://sworld.it/green-garlic-of-monferrato Agliata verde monferrina is a typical appetizer of Piedmont, originating in the hilly areas of Monferrato. The basic recipe calls for parsley, basil, celery, cheese and, of course, plenty of garlic. The origin of the recipe is lost in the mists of time but, according to some sources, dates back to the Middle Ages. The simplicity of the ingredients tells of the peasant origin of this sauce which, at that time, it seems was mainly used as a condiment or as a preservative. Today, the green garlic sauce from Monferrato is mainly used as a tasty aperitif. The cream can be presented on the table spread on crunchy croutons or collected in small cups and enjoyed with breadsticks. But it is also an excellent condiment for pasta or an original sauce to accompany freshwater fish. The original recipe called for the use of garlic crushed in a mortar, to which other herbs were added from time to time. Over the years, the original recipe has been reworked and enriched with cheese, which makes it a little more robust but certainly more appetizing. The cheeses used are toma or robiola, two fresh cheeses both, of course, of Piedmontese origin. Fri, 24 Sep 2021 03:15:02 +0000 https://sworld.it/green-garlic-of-monferrato https://sworld.it/the-cjarsons-of-carnia Cjarsons are a typical first course from Carnia, a territory located in the north of the Friuli-Venezia Giulia region. They are similar to agnolotti, but none of the many varieties in use (over thirty), different in size and ingredients, provides a meat filling. The dough is made with flour and water, while in the past it was made with potatoes and the filling consists of wild herbs, potatoes, raisins and cinnamon, all topped with melted butter and grated smoked ricotta cheese. At the beginning of June, the Pro Loco of Sutrio, organizes a festival entirely dedicated to this poor dish. Thu, 23 Sep 2021 10:19:31 +0000 https://sworld.it/the-cjarsons-of-carnia https://sworld.it/the-cjarsons-of-carnia Cjarsons are a typical first course from Carnia, a territory located in the north of the Friuli-Venezia Giulia region. They are similar to agnolotti, but none of the many varieties in use (over thirty), different in size and ingredients, provides a meat filling. The dough is made with flour and water, while in the past it was made with potatoes and the filling consists of wild herbs, potatoes, raisins and cinnamon, all topped with melted butter and grated smoked ricotta cheese. At the beginning of June, the Pro Loco of Sutrio, organizes a festival entirely dedicated to this poor dish. Thu, 23 Sep 2021 10:19:31 +0000 https://sworld.it/the-cjarsons-of-carnia https://sworld.it/cotoletta-valdostana-1 The recipe from Valle d'Aosta calls for the cutlets to be stuffed with fontina cheese and cooked ham and then dipped first in flour, then in beaten egg and then in breadcrumbs. They are then fried in butter, preferably clarified butter, a bit like the original Wiener Schnitzel. Thu, 23 Sep 2021 10:18:44 +0000 https://sworld.it/cotoletta-valdostana-1 https://sworld.it/brandacujun-the-ligurian-style-stockfish The brandacujùn is a Ligurian dish based on stockfish and potatoes, very popular in the Riviera di Ponente. Its name derives from "brandare", that is to shake energetically the ingredients in the casserole until they disintegrate. The invention of brandacujùn is due to the sailors who, during their long crossings, prepared humble dishes with those products which were never lacking on board the ships, such as potatoes and stockfish: poor ingredients, which could be preserved for a long time, and also very versatile in the kitchen. Simple and tasty, it is perfect to be enjoyed as a second course or as an appetizer, served in small portions or quenelles. Find out how to make it by following our recipe step by step. Thu, 23 Sep 2021 10:17:51 +0000 https://sworld.it/brandacujun-the-ligurian-style-stockfish https://sworld.it/ciauscolo-the-soft-salami-of-marche Ciauscolo is a sausage that does not have the characteristics of a sliced meat. Although it looks like a common salami, when cut it is tender, creamy and spreadable (like nduja). ... When cut, it has a colour between soft red and pink; to the touch, the grinding is very fine.Since 2006 it has obtained the Italian IGP (Protected Geographical Indication) recognition, confirmed in 2009 also by the European Union. To be recognized as such, however, is only the ciauscolo produced in the provinces of Ancona, Macerata and Ascoli Piceno: those in other neighboring areas, although similar in processing, can not affix the PGI mark. Thu, 23 Sep 2021 10:16:56 +0000 https://sworld.it/ciauscolo-the-soft-salami-of-marche