Category Archives: Sapori-Italia/Piemonte
The sponge biscuits are among the simplest and most versatile, made from a mixture fluffy (due to egg whites) that once cooked is soft, light and puffy, ideal to be used in place of or soaked sponge cake: the form of Savoy, oblong and rounded, reminiscent of a thick finger, which is why in English this is called lady finger biscuits, that lady's finger.
The rabbit tuna appetizer and a typical Piedmont. It 'a dish that comes from the farming culture and poor, this is why the rabbit tuna it is also made with a few days in advance because it keeps our generous dose of olive oil and garlic that is used in large quantities. The rabbit tuna and very simple in preparation, even if cooking the meat takes a long time, and its delicate flavor and aroma is definitely enhanced by the presence of garlic that if it were not for pleasure can be used in a lesser dose and whole cloves removed before eating the rabbit tuna.
Veal with tuna sauce, or calves tone, contrary to what many people think, and a very Italian dish typical of Piemontese cuisine. There are many cities that Piedmont boast of having "given birth" to this appetizer: among all surely remember Alba and Garessio, where it seems you can eat as much good veal with tuna sauce of Italy.
The women's kisses are from the city of Tortona in Piedmont, where they were born more than a century ago and since then, still the Lady's Kisses are made with the same ingredients and the same form, in which lies the reason for their name , which derives from the composition of the sweet, fragrant and formats of the cookies that come together in a crumbly dark chocolate kiss.
The breadsticks are the famous loaves of bread dough crisp and elongated source Turin. Known and crunched across the world are one of the most famous Italian food products abroad. It is said that the bread sticks were invented in Italy in the first half of 1600: is awarded in the name of "gherssa" a typical bread Piedmont elongated and similar to the French baguette.