The food is always fantastically good and the coffee is the best in Cork.
Everytime I go there, I know that I would like return.
(Information translated from: Yahoo Lifestyle lun 23 feb 2015 20:53
Breakfast is the most important meal of the day, but the one that we used to call like that, has not always been the same, and in Italy has evolved over the years with the society, the economy and gastronomic traditions, bringing to Italian, foods gradually different.
Biscotti, cappuccino, caffè e marmellata:
Cookies, cappuccino, coffee and jam, with which the Italian usual start to the day have become a food classic breakfast only in recent decades, and just after the world wars, which, due to the enlistment of soldiers, have spread in society habits food first reserved for the military.
La zuppa di latte
In the rural society of the ’50s, on the other hand, the breakfast as we know it today did not exist. It was a milk soup in which softening of stale bread or dried chestnuts, and took place in the middle of the morning, and was the only meal before dinner. Even in the second half of the 50s the first meal of the day included foods now unusual, like polenta, herring, salami, cheese and often leftovers from the previous dinner.
Caffé e “Frollini”
Breakfast arrives on Italian tables only with the economic boom of the ’60s, when the breakfast also follows the lunch and breakfast foods moving on sweet. Here then get croissants, biscuits, butter, jam, yogurt, snacks, foods never seen before. But the big news is that the coffee, which was previously considered a food almost luxury, to be served to guests or to use as a drug, and that now becomes a must of the morning. And with the coffee, the cookies arrive, which for the first time and then they are produced industrially for sale at low cost. It’s time for biscuits type Marie, to be followed oswego, frollini, egg biscuits and hundreds of other varieties, but is now also time of baked goods packaged: tarts, cakes and croissants. In the mid-60s and then come the first hazelnut spreads, which will become one of the ingredients-based Italian breakfasts, and next to them the industrial jams, with soluble barley and chocolate powder.
to be continued……
The nice thing about Italy is that every region, every village, every family, every small piece of this extraordinary country, can tell you something that you can not be found elsewhere. Who lives in the North has customs and traditions different from those of the South, but also, on one side than the other of a river, you can hear a dialect spoken in a different way. As for the food, wine and beer.. those who go to Italy, I believe can not try everything, if not traveling every day, for ten years. Don’t you believe it?
Today I want to talk about wine and I start this journey exploring the Piedmont, my region… you come with me?
A few miles from my home in Italy, there is Lessona, a town in the province of Biella, where it is produced a wine that takes its name.
Color red garnet with orange hues with aging,
characteristic scent reminiscent of violets, fine and intense;
dry, pleasantly tannic, with characteristic flavor and pleasant lingering aftertaste, this is Lessona.
information taken from – http://it.wikipedia.org/wiki/Lessona
Every Ash Wednesday, the first day of Lent, when most of Carnivals has already completed its course, in Borgosesia is taking place the most ancient and fascinating festival, the Mercu Scûrot
Carnevale , also known as mardi gras , is celebrated in Italy and many places around the world 40 days before Easter, a final party before Ash Wednesday and the restrictions of Lent.
A typical sweet of Carnival in Italy are the Chiacchere or Bugie, depends on the tradition of the area, the name changes …
Caóda, caôda, Cauda …
no matter how you write or pronounce, ” a l’é la bagna cáuda” ( is the Bagna Cáuda, that’s it )
For the bagna cauda recipe just click here …Bagna Cáoda
For the peppers:
Take the whole peppers, and put them in a very hot oven, and when the skin will be dried and toasted, you can peel them easily. Then cut them into strips and arrange on a serving dish and pour over the boiling bagna cauda and enjoy.
“Tapülon” in dialect, is also known as “tapelucco”
Is a typical dish, made with mince meat of donkey of the town of Borgomanero, in the province of Novara.
It is said that in the twelfth century, a group of 13 pilgrims returning from the island of San Giulio, Lake d ‘Orta, where they had gone to pay homage to the saint’s remains, arrived in Borgomanero and were caught by a terrible sudden hunger. Having nothing else to put under teeth, as an “emergency” they decided to sacrifice the donkey that was pulling the handcart.
Ingredients for 4 people:
The origins of “arancino” are much discussed. Being a popular product is difficult to find a reference to some kind of historical sources that could clarify exactly what the origins and what the processes that led to the product today with all its variants.
If the risotto is leftover, don’t throw it away! You can make arancini…
When the risotto is in the fridge, maybe from the day before, it is easy to make it ball-shaped. Usually the risotto leftover already contains all the ingredients, but you can add what you like in it, or maybe cooking a risotto, following one of the recipes of this blog.
Once formed the balls, flour them and after dipped in beaten egg, breaded….
Fry in oil until golden…
and dry them with paper towels.
Easy. Authentic. Italian.
a margber photo journal
Attualità, punti di vista, storie
Smile! You’re about to be a Rockstar
Indulge- Travel, Adventure, & New Experiences
Our Endless Search for Fantastic Food!
Travel adventures for the love of food
Cuisine, Design & Joie de vivre
Living, Drinking and Eating in Burgundy
AUTHENTIC MOMENTS & JOIE DE VIVRE by Stéphane Gabart
n. frugality; the quality of being economical with money or food.
Yummy food. Pithy commentary. Pretty pictures.
Conscious Thought: Driven by Intelligent Awareness
Annette J. Dunlea Irish Writer
Frammenti della mia realtà - Come guardo il mondo
Easy, Delicious and Inexpensive Recipes and Cost Cutting Tips from a Professional Chef
Il Vincitore è l'uomo che non ha rinunciato ai propri sogni.