Category Archives: Sapori-Italia/Emilia-Romagna
The piadina, as everyone knows, and one of the most typical recipes of gastronomy coast, known throughout the world and especially loved by millions of people. The piadina, looks like a sheet of batter and round with a delicious filling which can be among the most varied and goes according to the tastes and desires of the gourmet to eat: so piadina can be stuffed with mozzarella, tomato and ham, or soft cheese and arugula, or vegetables, cheese and meats, in short, the choice and unlimited.
The ragu 'bolognese and a famous condiment typical of Emilia Romagna, meat grinder, interpreted in various ways, especially for the choice of meat to use, which, in turn, affects the cooking time of the sauce' itself. There, among the many versions, one official recipe of Bolognese sauce, filed October 17, 1982 by the delegation of Bologna of the Italian Academy of Cuisine to the Chamber of Commerce of this city, which recommended that a cut of meat than fat called folder , located on the belly of the animal.
Strozzapreti or stangolapreti are a particular type of pasta widely used throughout Italy, which, depending on the region, can assume very different aspect. The recipe of pasta with shrimp and strozzapreti typical Emilian cooking. Their name, according to the sayings and legends, derives from the similarity that this would pasta in long format with shoelaces that once the anarchists used to strangle the priests.
Tigelle are typical muffins Modena, also called crescentine (due to the dough that grows as a result of yeast) prepared with lard and let it rise before being baked in the tigelliera, a metal mold double that closes like a book is placed on the fire. Tigelle with ham and growth are one of the many ways in which these muffins are stuffed, usually filled with cheeses, meats or vegetables tigelle can be enjoyed to the same extent as a sandwich, when you want to eat something different, tasty and filling.
Emiliana traditional recipes, tortellini are among the stuffed egg pasta, best known in the world, etymologically speaking, the name "tortellini" and a diminutive of tortelli, which in turn derives from the word "cake", just to show that as a small cake, also can be stuffed tortellini.
Damselfish, Zeppole, Tortelli Milanesi, are some of the names by which they are called the typical Venetian: the crackers are pancakes typical of Romagna, as small as chestnuts and soft inside, readily available in all bakeries in the period from ' Epiphany to Ash Wednesday. Despite their paternity coast, the crackers, so called because of their shape that vaguely resembles that of a chestnut, are prepared and enjoyed in many regions of Italy but with different names and with slight variations of ingredients.
Crescentine (from dough that grows), now called the common language tigelle, scones are typical of Modena, prepared with a dough of flour, lard, yeast and water. Once crescentine were cooked in clay discs called tigelle, hence the current name of this traditional bread Emiliano. The mixture of tigelle after rising, is laid and cut with a pasta bowl circular tigelle are then cooked in the classic waffle iron (greased with lard) or the tigellatrice refractory material.
Tigelle with "cunza" are typical of Modena and consist of scones (whose original name crescentine) prepared with flour, water, yeast and lard which are cooked in special Tigella. The "cunza" (also known as pesto Modena) is nothing but a mixture of lard, rosemary and garlic also typical of Modena, which are stuffed tigelle still hot.
The fried dumplings, a typical dish of the cuisine of Emilia, and certainly one of the most popular recipes and appreciated not only in California but throughout Italy. The fried dumplings and a very simple recipe to prepare, and that nothing but bread dough that is fried and then stuffed with meats and / or cheese to taste.