Breakfast in Italy (La prima colazione)

cappuc

Introduction:

(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……

Lessona – “talking about wine”

les

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?

lessona

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.

p022_1_03

 Lessona DOC wine it also said wine of Italybecause he was chosen by the Minister of Finance, Quintino Sella, instead of champagne to toast the unification of Italy, after the fall of Rome in 1870. To remember, among other things , that his family has the historic winery in Lessona the seventeenth century.

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.

Excellent with red meat, Brasato, Bollito.

information taken from –  http://it.wikipedia.org/wiki/Lessona



Bugie di Carnevale

Mercu Sgurot

Introduction:

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

Ingredients: 

  • 250 gr  flour
  • 20 gr sugar
  • 25 grof softened butter
  •  2 eggs
  • Grappa
  • 1 lemon
  • 1 teaspoon baking powder
  • Powdered sugar
  • salt
 Preparation:
 Pour the flour on tge table. At the center put salt, sugar, a lemon zest and yeast. Add the eggs, butter and a tablespoon of Grappa .
Mix well together  starting to knead. Given a homogeneous  form of a ball and let rest covered for about 30 minutes.
stendere-la-pasta-per-le-chiacchiere-di-carnevale
chiacchiere-di-carnevale-ricetta
Take the dough and roll it out with a rolling pin to create a thin sheet. Divide each dough into rectangles of 10 cm long and 5 wide and, using the wheel cutter, drill two incisions internal to the length.
(I like them baked, but the original recipe is fried)
 chiacchiere2_450ingr

Bake for 15 minutes at 180 degrees, let cool and sprinkle with powdered sugar!

 

Peperoni in Bagna Cáuda

003SAM_0455

Introduction:

Caóda, caôda, Cauda

no matter how you write or pronounce, ” a l’é la bagna cáuda” ( is the Bagna Cáuda, that’s it )

Ingredients:

  • Pepers
  • Bagna Cáoda

Preparation:

For the bagna cauda recipe just click here Bagna Cáoda

For the peppers:

images

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.

Torta di riso e uvetta

002

Ingredients:

  • rice 200g
  • milk 1 lt
  • sugar 200g
  • ground almonds 30g
  • raisin 30g
  • softened butter 40 gr
  • 2 eggs
  • 2 egg yolks
  • cinnamon

Preparation:

  1. Boil the milk with 100 gr. sugar, cinnamon and a pinch of salt. Add the rice and let it cook on low heat until it is absorbed all the milk.
  2. Remove the rice from the heat transfer it into a bowl to cool.
  3. Combine groud almonds, raisin, butter, eggs, egg yolks and mix.
  4. Grease and flour a baking sheet and bake at 180 degrees for about 30 minutes

” Tapülon ”

002

Introduction

“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:

  • 600 g of minced donkey (you can use also  beef)
  •  an half cabbage
  • 30 g of butter
  • 3 cloves garlic
  • 3 bay leaves
  • 1 sprig of rosemary
  • 4 cloves,
  • 1 finely chopped onion
  • olive oil
  • 2 glasses of red wine
  • broth 
  • Salt, pepper

Preparation:

Put in a pan a little olive oil, butter, the chopped cabbage,  onion and the garlic, fry without burn it. Then add the meatthe spices and salt, cook until the meat is brown. Add the wine and let evaporate completely. Put now the broth, up to cover the meat and cook very slowly , but not let it become too dry; the tapulone should have the consistency of a sauce (like the Bolognese sauce). It ‘great served with polenta, rice pilaf or boiled potatoes.

Arancini di riso

005

Introduction

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…

Preparation

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….

 

003

Fry in oil until golden…

004

and dry them with paper towels.

005Enjoy!!

 

An Italian cooking in Kinsale

Memorie di Angelina

Easy. Authentic. Italian.

margber photography

a margber photo journal

Il Blog di Beatrice Guarrera

Attualità, punti di vista, storie

ecommercerockstars

Smile! You’re about to be a Rockstar

Bucket List Publications

Indulge- Travel, Adventure, & New Experiences

Life is Short. Eat hard!

Our Endless Search for Fantastic Food!

frugalfeeding | Low Budget Family Recipes, UK Food Blog

n. frugality; the quality of being economical with money or food.

Attenti al Lupo

www.attentiallupo2012.com

Maple&Saffron

Travel adventures for the love of food

My French Heaven

Cuisine, Design & Joie de vivre

Cooking in Sens

Living, Drinking and Eating in Burgundy

My French Heaven

AUTHENTIC MOMENTS & JOIE DE VIVRE

FrugalFeeding

n. frugality; the quality of being economical with money or food.

Texana's Kitchen

Yummy food. Pithy commentary. Pretty pictures.

The Mind of RD REVILO

Conscious Thought: Driven by Intelligent Awareness

WRITER'S BLOG

Annette J Dunlea Irish Writer

IL MIO SGUARDO

Frammenti della mia realtà - Come guardo il mondo

Budget Cooking Blog

Easy, Delicious and Inexpensive Recipes and Cost Cutting Tips from a Professional Chef

Follow

Get every new post delivered to your Inbox.

Join 268 other followers