Follow me and try to cook in the Italian way with:
INGREDIENTS AS IN THE FOLLOWING REGIONS
Bread Trentino Alto Adige
Pasta Lazio, Abruzzo, Molise
Vegetables Toscana, Marche, Calabria, Sicilia
Fish Friuli Venezia Giulia, Veneto, Toscana, Campania, Basilicata, Sardegna
Veal Emilia Romagna
Special sauces for dipping Valle d’Aosta e Piemonte
OUR 20 REGIONS
Valle D’Aosta Fonduta alla Valdostana (Cheese fondue)
Fonduta al cioccolato (chocolate fondue)
Piemonte Bagna Cauda (hot anchovies dip)
Liguria Focaccia di Recco (cheese oven bread)
Lombardia Risotto alla Milanese (saffron risotto)
Veneto Sardelle in saor (bitter-sweet sardines)
Trentino Alto Adige Canederli (tasty bread balls)
Friuli Venezia Giulia Crema di zucca con gnocchetti di aringa (herring gnocchi in pumpking cream)
Emilia Romagna Scaloppine alla Bolognese (roasted veal)
Toscana Farrotto (farro cooked as risotto)
Arista (roasted pork)
Caciucco e Zuppa Versiliese (fish soups)
Zuppa di ceci (chickpea soup)
Marche Olive all’Ascolana (fried olives)
Umbria Piccioni alla Umbra (roasted pigeons)
Lazio Spaghetti alla Carbonara
Abruzzo e Molise Spaghetti Abruzzesi-Molisani
Campania Impepata di cozze (pepper mussels)
Cozze alla marinara (sailors mussels)
Puglia Agnello al cartoccio (roasted lamb)
Basilicata Pesce di Maratea (fish with tomato)
Calabria Zuppa di fave (broad bean soup)
Sicilia Caponata di melanzane (bitter-sweet eggplants)
Sardegna Tonno alla Carloforte (roasted tuna fish)
IN EVERY RECIPE:
Butter means unsalted butter,
Oil means extra virgin olive oil,
Water for pasta: 1 lt each person.
EACH RECIPE IS FOR 4 PEOPLE
The best way to see Liguria is from a sailing boat, travelling from the green eastern coast, dotted with fisherman villages, to the western one, an area full of cultivated flowers which borders the Cote d’Azur. Portofino and the Tigullio gulf, an unforgettable landscape, coloured architecture and an emerald sea.
Genova was the town of Cristoforo Colombo and the great navigators and skilful traders of the Levant (Far East). I sometimes go for a walk in the old districts of Genova, thorough the ancient streets called “carrugi”, buying fish specialities in amazing shops which looks like s ships’s holds.
At the border of the city there is the village of Recco, famous for its cheese oven bread. If you land in this little harbour you can taste one of the special meals of Liguria. Ligurian cuisine is not only pesto sauce!
FOCACCIA DI RECCO
250 g flour
350 g stracchino cheese (or creamy fresh cheese)
Mix the flour, salt, water and half the oil into a dough. Place on a plate and cover with a cloth for an hour. Knead the dough again and divide into two parts. Work the paste with a rolling pin to obtain two pastry sheets. Oil a baking tin and put in one of the pastry sheet. Pour on the cheese and cover by the second pastry sheet. Pour oil on the top and close the pastry with your fingers. Make little air holes in the top with a fork. Preheat the oven to 200 ° and bake for half an hour. Serve hot.
Lombardia is the land of lakes. The biggest and most beautiful lakes in Italy.
Here you will find Milan, the capital of finance and fashion, a true European city. Many cultural events happen in it’s theatres and art expositions. Enjoj a concert at La Scala, the most famous theatre in Italy.
See the wonderful gothic Dome, which overlooks the whole city, topped with a small golden Madonna.
Don’t forget to stop in Via Montenapoleone, the most elegant and expensive shopping street in Italy, or take a romantic walk along the Navigli channels, visiting art galleries and drinking wine in old “osterie” (an old type of wine bar).
RISOTTO ALLA MILANESE
1 small onion
30 g beef bone-marrow
200 g butter
400 g rice (better carnaroli or arborio varieties)
1 glass of red wine
50 g parmesan cheese freshly grated
2 lt beef stock
Chop the onion and the bone-marrow. Brown the bone-marrow and chopped onions in a casserole with half the butter for few minutes, until the bone-marrow has melted. Add the rice, stirring constantly with a wooden spoon. Add the wine and let it evaporate, continue stirring. Add salt and pepper. Pour a cup of stock and add it a little at a time as the liquid is absorbed, making sure that the rice is always just covered. After 15 minutes put in the saffron, dissolved in a cup of stock, and finish cooking for 5/10 minutes. Remove the risotto, add cheese and butter, stirring gently. Cover for few minutes, stir and serve. This final operation is called “mantecatura” and is very important to obtain the best risotto.