La buona cucina italiana, quella della tradizione, è, per gli appassionati, un autentico punto di riferimento. Ogni regione propone piatti tipici: riscoprirli è un modo per fare un viaggio lungo lo stivale, all’insegna del gusto.
Questa settimana, dunque, vi voglio proporre non una singola ricetta, ma un intero menù. Un menù fatto, appunto, of regional dishes, ranging from Sicily to Friuli, Lazio through. It is just one of many combinations that Italian cuisine can offer. Nutritionists may turn up their nose, but the intent is not to propose a balanced menu, but put together the extremes, from Palermo to Trieste.
The comment form is at your disposal to other combinations of dishes and regions.
These fritters made with chickpea flour. The Sicilians are eaten as a relish, but in the restaurants of the region are often proposed as element highlight of a mixed appetizer. Of Arab origin, have a long history: back to the ninth century.
first is a very substantial, with eggs and bacon. They are of historical origin (and, for some, even geographic) issue. Perhaps this dish was invented by members of the Carbonari uprisings.
According Friulian dish, goulash
Meat Beef is a dish of Hungarian origin. It is typical of many areas of the north east.
close with a dessert spoon of course only has Italian origins. According to available sources, may date to the period of the Serenissima Republic of Venice, but it also speaks of Tuscany. Read more here laws.
0 comments:
Post a Comment