11.19.2010

SALAME DELLA DUJA




在萨拉米的杜娅(“萨拉姆德报杜娅在皮埃蒙特”)是一对韦尔切利和诺瓦拉方面的典型产物。
它保存在一个香肠猪油也可以保持柔软的一年期和 辛辣味的一个特点。这个名字源于过去用于其成熟的特殊容器。

在萨拉米是对杜娅帕尼萨配方成分,对韦尔切利菜。


典型的皮埃蒙特其他产品:  http://italy-piedmont.blogspot.com/

11.16.2010

玉米面条 - PASTE DI MELIGA


“贴上'Ð苦”(因为它们是在皮埃蒙特称呼),可追溯至该国的传统,在皮埃蒙特大区已通过了这一天的食谱。

玉米浆是在制作的蒙多 维和库内奥周边地区在传统的城市,在那里他也创造了慢食的玉米浆主席团山区。
但这些皮德蒙特已蔓延至驳船糖果配方,并在比耶拉省即使在苏萨山 谷。
在驳船的玉米浆地区被称为“Batiaje”,因为他们是在吃的洗礼,在皮埃蒙特方言注:为施洗巴捷=铁。


的食 谱:

成份:
200克黄油
200克糖
200克玉米粉
3蛋黄。

制备:
混 合黄油,糖,面粉和玉米(玉米)和3蛋黄。拉一个很厚的板材的切割,圆形饼干。 180度烤约半小时。
传统决定了在玉米浆芭雍(另一个典型的皮 埃蒙特食谱 inzuppino )或红葡萄酒,甜或更好的巴罗洛Chinato。

11.08.2010

板栗油条 - FRITTELLE DI CASTAGNE

成份4人: 

200克面粉 板栗
2汤匙糖
50克葡萄干
松子仁50克
橄榄油


程序:
在一个碗里把面粉  板栗 和糖,加水,直到它形成一个光滑的面糊。添加葡萄干,以前所作的软化水中 温暖,松子和盐。

在与大量的油倒入锅,用勺子面糊。

一个已烹调煎饼 板栗 纸巾上,撒上糖,趁热享用。

11.07.2010

鸡蛋贝拉罗西娜 - UOVA ALLA BELLA ROSINA

罗莎Vercellana是意大利的第一位国王维托里奥埃马努埃莱二世的爱人。在现实中它比一个情妇多,王爱花时间与她比他的妻子或与其他爱好者。罗莎Vercellana是恨的时间贵族,但深受人们看到了其中一个很友好,为“贝拉松香”之称的喜爱。

在“贝拉松香”热爱烹饪为王 热泳 , 兔山前 , Tajarin 与 松露 .


的食谱:

成份为6人
- 8鸡蛋ñ
- 橄榄油300克
- N 1个柠檬
- 盐和胡椒

程序:
鸡蛋煮6,因为  因为沸腾 使他们煮约10分钟。酷和果皮下流水他们。纵向切成两半,取出蛋黄。
放在一个空盘子的蛋清。
随着两个鲜鸡蛋蛋黄,盐,橄榄油和柠檬汁准备一个鸡蛋和蛋黄酱他们完全覆盖媒体传播。
筛除尘与坚定,蛋黄酱,赋予A对收益的蛋黄“的含羞草花淋浴。”
这鸡蛋配方“贝拉松香”非常重要,因为在夏季午餐起动合适。

其他食谱 皮埃蒙特美食 : http://italy-piedmont.blogspot.com/ 

11.06.2010

融资人 - FINANZIERA

工装是一个典型的菜 皮埃蒙特菜 起源于中世纪,是已知最早的可以追溯到1450配方,由大师马蒂诺给出。这菜是谁出生在蒙费拉托所遭受几次。仍然是一个贫穷菜从零部件再利用废弃过程中产生的小公鸡和屠宰加工几张养鸡场的阉鸡。该融资配方后有权炖肉和酱拉金融公司,是由于约翰瓶(日期为1800)。

词源是不确定的,但似乎在某些历史时刻金融家放弃了农民的表,已成为精英,并把一盘,然后从外套仪式,呼吁在都灵800穿工装,其名称代表金融皮埃蒙特。

工装:此食谱的名字从方丈来叫他的金融家,通常是在1800年所穿的银行家和巨额融资,这似乎很高兴,这菜的人,其他资料则显示,在赞扬这个名字的由来由守卫们的农民(金融家,实际上)支付进城样。贡主要由鸡内脏,仍然是最重要的成份。

成份。

6人
Ğ 100 sweetbreads
50克的鸡和鸡蛋梳子
鸡肝100克
150克面包和小牛的大脑
100克鲜蘑菇
50克腌黄瓜
1杯干马沙拉葡萄酒或干红葡萄酒
盐和香菜
80克黄油

诉讼。

彻底清洁sweetbreads,静脉,大脑,肝脏和山脊。在盐水中煮10分钟的整体。关于除了它会煮的肝脏分离,排水彻底,让冷却。

这一切连同切黄瓜,蘑菇粒,后者煮沸。在一个锅里融化黄油,加入所有材料及烹调刚刚尿湿和马沙拉或红葡萄酒与后者,添加糖,盐少许,
只是香菜,煮5 /6分钟缓慢。


祝你旅途愉快 http://italy-piedmont.blogspot.com/

10.20.2010

RISOTTO WITH CHESTNUT

Beginning of autumn, here's a recipe for traditional Piedmontese cuisine of the poor who rediscovers the aromas and flavors of autumn.

SERVES 4

Rice 300 gr
Chestnuts 400 g
Butter 50 gr
Milk 1 liter
Sale


PROCEDURE

Peel the chestnuts and place them in warm water to soften.
Remove the skins and bake the chestnuts in a pot with two gallons of salt water for about 2 hours.

Add rice and stir well with a wooden spoon. Halfway through cooking add the milk and butter. Bake for about 15 minutes until the rice becomes creamy and thick.



Other recipes of rice on http://italy-piedmont.blogspot.com/ :

- BAROLO WINE RISOTTO
- PANISCIA
- PANISSA


秋天的开始,这里有一个传统的穷人皮埃蒙特美食菜谱谁重新发现秋天的香气和口味。

4人份

大米300克
栗子400克
黄油50克
牛奶1升
销售


程序

栗子去皮,把他们在温水中软化。
取下皮肤和烤在与两加仑的水,盐约2小时,锅里的栗子。

新增大米和用木勺搅拌好。通过烹饪中途加入牛奶和黄油。烤约15分钟,直到米饭变成奶油和厚。


CHESTNUT - 板栗

The chestnut was once also called "bread of the poor" and represented an important food for the populations of the Alpine valleys of Piedmont.
The cultivation of chestnut trees to get the popular fruit is grown mainly in the foothills of Cuneo


"The first references to the cultivation of the chestnut tree in the province of Cuneo date from the late twelfth and early thirteenth century. From the fourteenth century, the documents become increasingly more accurate and there are numerous references in the statutes of local chestnut trees protected.
The cultivation of chestnut grew until the early decades of the twentieth century: the beginning of the 900 were produced in Piedmont, 550,000 of which 350,000 tons of chestnuts in the province of Cuneo. From WWII until the 70s, there has been a sharp drop in production of chestnuts mainly due to the exodus of the population of the Alpine valleys and hills to the big cities or abroad. The annual production in the '70s was attested, in Piedmont, about 100,000 tons, of which 65,000 in the province of Cuneo. "
Taken from: BUR Piedmont, Supplement to Number 23 - June 6, 2002

Today in the Alpine valleys are trying to revive the chestnut with important initiatives, particularly at the level of local institutions.

In addition to the traditional "brusatà" or roasted chestnuts, cooked chestnuts on the fire with a special pan with holes, the recipes are thousands of its use chestnuts. The preparation of the noblest and most famous is undoubtedly that of Maron Glace, but the montblanc, risotto with chestnuts, etc. ...

 板栗一度也被称为“穷人的面包”,代表一对皮埃蒙特的阿尔卑斯山山谷的居民重要的食物。
板栗树的栽培获得受欢迎的水果是生长在山脚下的主要库内奥


“第一次提到了在库内奥之日起全省板栗树从晚十二和十三世纪早期种植从14世纪。,这些文件变得越来越准确,有在当地板栗保护树木的法例多次提到。
板 栗栽培的增长,直到二十世纪的最初几十年:对900名在皮埃蒙特开始生产,55万,其中35万在库内奥省栗子吨。从二战直到70年代,出现了在板栗主要由 于在高山峡谷和丘陵人口向大城市或国外流亡生产急剧下降。在七十年代年产量证明,在皮埃蒙特,约10吨,其中65,000在库内奥省“。
摘自:BUR皮埃蒙特,补充23号 - 2002年6月6日

在今天的高山峡谷试着把与板栗重要举措,特别是在地方机构的水平。


除了传统的“嗡嗡”或烤栗子,在与一个有洞的特殊潘火烧烤栗子的食谱是其使用栗子数千人。最崇高的和最有名的准备无疑是认为马龙惊鸿一瞥,但万宝龙,栗子等,烩饭...

10.11.2010

SALONE DEL GUSTO 2010 趣味的家具展

The Salone del Gusto this year reached the milestone of eight editions. Turin will again this year for five days, the world capital of Taste. 


Along with "Mother Earth" Salone del Gusto brings together the world-class farmers and artisans that transform foods, the show focuses on a more conscious relationship with food and products of the earth. 


Appointment at the Lingotto in Turin October 21 to 25 to learn about and taste the most typical characteristic of the Piedmont and the world. 


For more information: http://www.salonedelgusto.it/







趣味的家具展,今年达到了8版的一个里程碑。都灵今年将再次五天,世界资本的味道。

随着“地球母亲”家具展趣味汇集了世界一流的农民和手工业者的改造食品,显示着重于与食物和地球产品更自觉的关系。

在都灵的灵格托十月21号至25日任命了解和品尝的皮埃蒙特大区和世界上最典型的特征。

欲了解更多信息:http://www.salonedelgusto.it/

8.31.2010

EATALY IN NEW YORK

This article is a free translation of that one OSCAR FARINETTI write on the on-line newspaper www.lastampa.it


The article talks about the opening in New York of the new store EATALY. I decided to publish it because it will surely be an opportunity for greater dissemination of typical Italian products, but especially for typical Piedmont products, as the roots of EATALY are in Piedmont. The blog www.italy-piedmont.blogspot.com therefore could not refrain from giving prominence to this news, which also covers the Piedmont cuisine.


THE GORGONZOLA CHEESE MARRIES THE BIG APPLE


OSCAR FARINETTI


The first doubt, then that was also my first revelation, I had to Union Square. A fruit stand selling pears from New Jersey and I bought one with hope - not too unacknowledged - that would not hold the comparison with ours. Saying that, savoring the sweet pulp, I have literally fallen from the pear is too easy a pun, but gives an idea.


Today, here in New York, opens Eataly, but not the Eataly I imagined three years ago, the first time that I began to turn Manhattan's far and wide looking for a suitable location to open in the U.S.. It is not because, after the pear, things were no longer the same. That result gave me doubt the wonderful doubt that there was not all burgers and fries, that here too there was a culture of food, that there were peasants and farmers love their land and their animals, especially, that here I I could learn and do better.



I confess that, at first, my attitude was of superiority just Eataly open - I thought - these Yankees finally discovered the joys of food. It seemed too easy for someone who 'import', Italian delicacies. But no. I soon found an extraordinary variety of fruits, vegetables and cereals. Flour and meal, for example, here are values of protein and gluten unthinkable in Europe. I had to change strategy, change your mind. Above all I had - and I - understand how could this incredible variety. It was not difficult: it is enough to look around.


Here in New York - as elsewhere in the United States - crossing every day ethnicities, religions, traditions, history, culture (including food and wine, of course). Here, as nowhere else in the world, you do every day grafts and cross, and I speak not only of agriculture and animal husbandry. So that doubt, initially related to my work allowed me a new vision of things.



I followed with passion as the New York Mayor Michael Bloomberg said about the construction of a mosque two blocks from Ground Zero, putting it firmly. This is the true spirit of tolerance and acceptance, this is discernment: to distinguish, without bias, the 'good' 'bad'. In whatever field this discernment applies: from 'simple' food to politics.


So I am so proud and grateful that he is today to inaugurate Eataly. Cut a ribbon made of tricolor pasta and held his weekly press conference here.



With this gesture, New York officially welcomes us, as America did with all those Italian immigrants passed through Ellis Island, whose children, grandchildren and great grandchildren are now U.S. citizens, integrated, true to their Constitution and ready themselves to accept because this is their story.


If a key to American greatness is to take the best that each can give and then give the whole society, Eataly that opens today in New York this spirit bride. Half of U.S. products, half of our home products and savoir-faire to 100 per cent Italian. Always. So meat, fish, vegetables, flour, milk and eggs will be Made in the USA: they are excellent products, carefully selected, and give us the advantage of keeping firmly to the principle that eataliano "Kilometre Zero of, or to favor local products. The other half of the foods on the shelves and in restaurants instead of Italian will be: everything, in our opinion, deserved to be exported, and it is not little.



Since that begins today is the biggest market of Italian products ever seen so far on American soil, it was our duty to show - even in our tiny - like putting together the diversity can give great results. Try, if you happen, the Bagna Cauda with swiss chard and you'll understand what I mean. And if you still have doubts, put in the same dish a slice of a pear and Gorgonzola Novara New Jersey. Then they talk about it.


FREE TRASLATION FROM:
 http://www.lastampa.it/_web/cmstp/tmplRubriche/editoriali/gEditoriali.asp?ID_blog=25&ID_articolo=7767&ID_sezione=&sezione=


今天的大苹果,新娘的奶酪


奥斯卡法里内蒂

第一个疑问,那也是我第一个启示,我不得不联合广场。一个水果摊销售来自新泽西州梨,我买了一个希望 - 不是太不被承认的 - 这会不会与我们进行比较。说,品尝甜浆,我从字面上梨下降是过于简单了双关语,但仍然是一个想法。


今天,在纽约这里,打开Eataly,但不是我想象的Eataly三年前,第一次,我开始把曼哈顿的远近为一个合适的地点开设在美国寻找。这不是因为梨后,事情不再一样。这一结果无疑给了我美妙的疑问,这里是不是所有的汉堡和薯条,在这里也有一个饮食文化,有农民和农民爱自己的土地和牲畜,特别是,在这里我我可以学习和做的更好。


我承认,起初,我的态度的优势只是Eataly开放 - 我想 - 这是洋基队终于发现了食物的乐趣。这似乎太容易的人谁'进口',意大利的美味佳肴。但是,没有。我很快就找到了一个不同寻常的水果,蔬菜和谷物。面粉和膳食,例如,这里是蛋白质和面筋值在欧洲是不可想象的。



我不得不改变策略,改变了主意。最重要的是我 - 我 - 明白怎么会这样令人难以置信的变化。这并不困难:它足以看看。


在这里,在纽约 - 如在美国休息 - 每天跨越种族,宗教,传统,历史,包括食品和酒的过程中,文化()。在这里,因为无处可在世界上,你每天做移植和交叉,我不仅是农业和畜牧业发言。因此,这毋庸置疑,最初我的工作有关的事情让我新的视野。


我注视着作为纽约市长布隆伯格的激情对清真寺的两个零块地建设表示,将坚决。这是真正的宽容和接纳的精神,这是鉴别:区分,不带偏见,在'好'坏'。在任何领域这种洞察力应用于:从'简单'的食物,政治。



所以,我很自豪和感激,他是今天开幕Eataly。剪彩仪式由三色通心粉,并举行了每周一次记者招待会。


有了这个手势,纽约正式欢迎我们,因为美国通过埃利斯岛,其子女,孙子女和曾孙通过了所有意大利移民did those现在是美国公民,集成,忠于自己的宪法和愿意接受自己因为这是他们的故事。


如果美国伟大的关键是要采取最好的,每个人都可以给予,然后给整个社会,打开Eataly今天在纽约这种精神的新娘。美国产品,我们的家居产品的一半,诀窍意大利半至百分之100。始终。因此,肉,鱼,蔬菜,面粉,牛奶和鸡蛋,将在美国的:他们都是优秀的产品,经过精心挑选,给我们保持坚定的原则,eataliano“千米零,或偏袒本地产品的优势。关于食品的货架上,而不是另一半的意大利餐厅将是:一切,我们认为,值得出口,这是不小。



此后,从今天开始是为意大利产品的最大市场见过这么远在美国的土壤,it是我们的责任展示 - 即使我们的小like in把together的diversity可以give伟大成果 - 。试试看,如果你出现,与瑞士甜菜巴尼亚马尾,你就会明白我的意思。如果你还有疑问,在同一盘一个梨和戈贡佐拉诺瓦拉新泽西片付诸表决。然后,他们谈论它。

4.29.2010

PANISSA

The panissa is a typical dish of Vercelli in Piedmont, where the stronger is the tradition of rice cultivation.
The recipe panissa Vercelli differs from that of Novara paniscia especially in the presence of chorizo before duja (in fat) and especially for the use of beans Saluggia, also a typical product of these plain Vercelli. Moreover, the recipe includes many more vegetables paniscia Novara.
The recipe seems to have panissa originating in 1700.
Every year the festival takes place in Vercelli's panissa.

INGREDIENTS FOR 4 PEOPLE
- Beans of soft Saluggia 350 g
- 350 g rice
- 70 g fat
- Beef stock 1 lt
- Onion n 1
- Duja 30 grams of salami
- Pork rind 30 grams
- Olive oil
- Butter
- Black pepper


PROCEDURE:

Add the beef broth half liter of water, beans and shelled Saluggia rind scraped well.
Cover with a lid and simmer until beans are broken.

In a pan put the salami duja sbricciolato of the lard, two tablespoons of oil, a piece of butter and the onion cut into julien.
Fry, pour the rice, mix well and add broth to cover rice. Pepper.
Continue cooking, adding broth a little at a time.
When cooked, add the remaining beans and serve.

Recipe, Piedmont



该帕尼萨是韦尔切利在皮埃蒙特,那里的菜是典型的强的水稻种植传统。
食谱帕尼萨韦尔切利不同于诺瓦拉paniscia的,特别是在存在香 肠前杜娅(脂肪),尤其是对豆类使用萨卢贾,也是这些普通韦尔切利典型产品。此外,还有更多的食谱包括蔬菜paniscia诺瓦拉。
食谱似乎帕 尼萨源于1700年。
每年的艺术节发生在韦尔切利的帕尼萨的地方。

成份4人
- 豆软萨卢贾350克
- 350克大米
- 70克脂肪
- 牛肉汤1的LT
- 1个洋葱,氮
- 杜娅30克的意大利腊肠
- 猪肉皮30克
- 橄榄油
- 黄油
- 黑胡椒


程序:

添加牛肉汤半公升水,豆类和 去壳萨卢贾皮刮好。
有盖盖煮直到豆类打破。

在一盘把香肠杜娅的猪油sbricciolato,2汤匙油,黄油和洋葱片成朱利 安削减。
鱼苗,倒入大米,混合好,加入清汤,以支付大米。辣椒。
继续烹调,肉汤在一小时间加入。
熟时,加入剩余的豆子和服 务。

方,皮埃蒙特大区

4.26.2010

GORGONZOLA CHEESE

Gorgonzola is a cow's milk cheese raw paste, blue cheese. 

The characteristics ascribed to green stains are mildew that characterize this cheese. 
According to tradition gorgonzola takes its name from the Lombard town in which it seems was produced as early as the 879 AD.
In 1996 the gorgonzola is officially entered in the list of PDO (protected designation of origin) drafted by the European Union. 
Although the gorgonzola was born in Lombardia and continues to be produced in that area, Novara  became capital of Gorgonzola . 
The piedmontese city of Novara is characterized for a large manufacturing district of this cheese. The specification was then expected production in other areas of Piedmont, Vercelli, Cuneo, Biella, Verbania and Casale Monferrato. 
Gorgonzola is therefore now also a typical cheese from Piedmont. The blue cheese can be sweet or spicy. 

To learn more about Gorgonzola, consult the website of the consortium: http://www.gorgonzola.com/default.asp


奶酪是牛奶的奶酪原料酱,蓝奶酪。绿点的特征是归因于模具的特点这种奶酪。

按照传统的伦巴第奶酪需要从城市中似乎正如它的名字制 作了早在公元879

自1996年以来的奶酪是在正式的PDO(指定原产地保护名单中输入)由欧盟起草的。

虽然奶酪出 生在悉尼,并继续在该地区生产,成为戈贡佐拉诺瓦拉资本。这个城市的特点是一本大型制造奶酪区皮埃蒙特的事实。

当时预计该规范生产的皮 埃蒙特,维切利,库内奥,比耶拉,韦尔巴尼亚和卡萨尔Monferrato的其他领域。奶酪因此,现在也从皮埃蒙特典型奶酪。

蓝色的奶 酪可以是甜的还是辣。

要了解更多有关戈贡佐拉,征询财团网站:http://www.gorgonzola.com /default.asp

4.06.2010

VEAL WITH TUNA SAUCE

The "vitel tonè" is a typical recipe of Piedmontese cuisine. 
The authorship of this recipe is for, mainly from the cities of the Provincia Granda ", Cuneo, Alba. It seems that the traditional recipe dates back to 1700-1800. 
Even the great Italian chef Pellegrino Artusi inserted in his treatise on the kitchen "scienza in cucina e l'arte di mangiar bene." 
There are two variations of this recipe, a traditional hard-boiled eggs, which I reproduce below, and a faster and more modern with mayonnaise. But behind the veal with tuna sauce, there are always tuna, anchovies and capers.

 Ingredients for 6 / 8 people: 

-
1 kg Silverside of VEAL  
- 300 gr tuna in oil
- No. 6 salted anchovies
- 30 gr capers
- No. 3 eggs
- N 1 bottle dry white wine
- Olive oil
- White vinegar
- Laurel
- Sage
- Celery
- Cloves
- Salt


PROCEDURE:

Put the veal in a big pot with white wine . Add 2 bay leaves, 3 cloves and a few leaves of sage and celery cutted. Leave the meat in white wine for at least twenty four hours. During this time turning over 2 or 3 times.
Place the meat in a pot, pour, running it through a colander infusion wine and water to cover the meat well, add salt and boil for about 1 hour.
Then add the anchovies clean and cook for another 30 minutes. The broth should be reduced to about half a liter. Cook the eggs until they are boiled.
Strain the broth. Crushing trought a sieve with anchovies, tuna and egg yolks firm, add the finely chopped capers, a tablespoon of white vinegar, lemon juice and ½ cup olive oil. Mix thoroughly, and dilute the sauce with a little broth.
When it is cold finely slice the veal, arrange on a plate and cover with the sauce.


该“维泰尔音”是一个典型的皮埃蒙特美食食谱。这个食谱的作者是,主要是从普罗温格兰达,阿尔巴和库内奥市。看来,传统的配方可追溯到1700至 1800年。即使是伟大的意大利厨师佩莱格里诺阿尔图西插在他的论文在厨房“厨房科学和艺术的吃得好。”
这有两种配方,传统的煮鸡蛋,我复制的变化,以及一个更快,更现代的蛋黄酱。但是在这背后的金枪鱼酱牛肉,总有金枪鱼,沙丁鱼和刺山柑。 

3.13.2010

MONFORTE D'ALBA

The village of Monforte D'Alba is very old, there appears to have been found remains of Neolithic and Roman times.


It owes its name to the castle with walls built during the early Middle Ages not currently exist.


There is a street in Milan named "Monforte street". It seems that the name of this street is derived from an incident of 1028, when the army sent by Aribert of Intimacy, Archbishop of Milan stormed the castle and deported Cathar rebels in Milan to make them recant. But most of them chose
death by burning rather than renounce their ideas.


Today it is very pleasant to walk through the medieval lanes of Monforte D'Alba, surrounded by
restored beautifull buildings.


Monforte D'Alba is one of the 11 municipalities under the DOC production Boroli, a symbol of the wines of Piedmont and the Langhe.


The typical dishes of Monforte D'Alba are the traditional ones of the Langhe, recipes having the scent of white truffles that accompanies traditional tajarin. Or Plin with
roast sauce .

德的蒙福特阿尔巴村已经很老 了,似乎已发现新石器时代遗迹和古罗马时代。


这归功于它的名字与在中世纪早期,设壁垒的城堡目前不存在。


有 一个在米兰街头“蒙福特。看来,这条街的名字是从一个1028事件时,由军队派出的亲密Aribert所得,米兰大主教闯入城堡和驱逐在米兰Cathar 叛乱分子,使他们放弃信仰。但他们大多数选择了股份,而不是放弃自己的想法。


今天,是非常愉快的遍历蒙福特德阿尔巴的精心修复 建筑物包围,中世纪的车道。


蒙福特德阿尔巴是在11个城市之一根据商务部的生产Boroli,一对皮埃蒙特和朗格葡萄酒的象 征。


阿尔巴的蒙福特德的特色菜肴都是朗格,前者拥有该伴随传统tajarin白松露传统的气味。 Plin酱或烤。


Italy, Piedmont

SINDONE EXPOSITION

Saturday, April 10th, 2010 in Turin Cathedral will begin the exposition of the Holy "Sindone". 

For the event are expected in Turin more than 2 million pilgrims. The "Sindone" is one of the strongest symbols of the Catholic Church. 
the Holy "Sindone" is a linen sheet, thet according to tradition, was used to cover Jesus in the tomb. 
Last time the Holy "Sindone" was shown in 2000 at the jubilee, the exposition will last 40 days of April 2010. 

The Holy "Sindone" is again shown to the public after the recent restoration in 2002. Along the route of the tour will see the panels illustrating the history of the "Holy Sindone", will also open 2 exhibitions at the cathedral on the Sindone of Turin. 
During the days of the exposition are also scheduled performances and cultural events at the Venaria castle, the Teatro Stabile of Turin and the Teatro Regio. 
Visitors must be registered. For more information on the Holy Sindone of Turin, see: Official site of the Holy Shroud of Turin (you can book tours online)  www.sindone.org 

星期六,2010年4月10日在都灵大教堂将开始圣裹尸布博览会。这次活动预计将在都灵超过200万朝圣者。

在裹尸布是天主教会 最强烈的象征之一。这'亚麻表,按传统,是用来支付在坟墓里的耶稣。后者是在2000年展出的五十周年,博览会将持续40 2010年4月天。

在 裹尸布再次向公众表明在2002年后,最近恢复。
沿参观路线将看到小组说明了“圣裹尸布”,也打开了都灵裹尸布的教堂2展览的历史。博览会期间 的日子还将赴演出和文化活动的维纳里亚,都灵剧院斯塔和雷焦歌剧院。

回想一下,此行是为出席必须登记。


请参 阅更多关于都灵圣裹尸布资料:
都灵的圣裹尸布官方网站(可以预订旅游在线)www.sindone.org

2.28.2010

LANGHE TAJARIN PASTA

INGRDIENTS FOR 6 PERSONS 


- 500 gr of tajarin pasta
- 500 gr chicken liver
- 1 / 2 onion,
- Rosemary
- 1 clove garlic
- 1 tablespoon of
tomato puree
- Vino Bianco DOC Piedmont
- Dry Marsala
- Salt and pepper

PROCEDURE

Finely chop the chicken livers and pass them in white wine.


Chop half of onion and fry it in olive oil, pour the chicken livers and continue to brown. Sprinkle with the dry Marsala. When it has completely evaporated add the tomato puree, rosemary and finely chopped garlic. Add the tajarin pasta previously cooked in water.

This recipe is typical of the Langhe, the same source land of tajarin pasta. Was obviously a poor dish that uses the waste of the slaughter of chickens.


服务6

- 500克鸡肝
- 1 / 2洋葱,
- 迷迭香
- 1瓣大蒜
- 1汤匙
番茄酱
- 维诺比安科商务部皮埃蒙特
- 干马沙拉
- 盐和胡椒粉

程序

剁碎的鸡肝,并通过他们在白葡萄酒。


印章洋葱和橄榄油炒,倒入鸡肝,继续褐色。撒上干马沙拉。当它已经消失添加西红柿酱和迷迭香切碎的大蒜。打击与以前在水中煮熟tajarin

这食谱是典型的朗格,原产地也tajarin。很明显是一个农民的菜,它使用了杀鸡的浪费。

2.19.2010

MINCEMEAT "ALL'ALBESE" - 切碎阿尔巴

PROCEEDINGS 

Minced meat must be thin and limp. The cut ideal starting point is the thigh.
Sprinkle with oil, salt, pepper, lemon juice and flavored with garlic.
Garlic should be added in large pieces, after leaving aside the meat for at least two hours you should remove it. Thus it remains just the smell of garlic and the dish is good enough for most palates "fine".
Dress the meat on a platter and garnish with
parsley, lemon slices and especially with slices of white truffle of  Alba.

程序:在肉类必须切碎非常薄,跛行。被淘汰的理想起点是大腿。撒上油,盐,胡椒,柠檬汁和大蒜味。大蒜中应增加大块后,撇开了至少两个小时,您应该 删除它的肉。因此,它仍然只是气味的大蒜和菜是不够的最味觉“罚款”。着装上的一盘肉和装饰用香菜和柠檬片。

2.17.2010

BAROLO WINE RISOTTO

Ingredients:
300 g of rice,
½ Barolo, lt
½ broth of meat
3 tablespoons of parmigiano-reggiano grattugiato,
1 small onion,
butter and salt.


 Preparation:
Cut the onion make it Brown finely in a pan with a knob of butter  join the
rice,
do brown the rice for some minute
mixing carefully,
then add the Barolo wine little
at time. 

When the Barolo wine is evaporated continue cooking with small amounts of broth.
Cooking rice completed, joined a knob of butter, grated Parmigiano Reggiano. Mix to amalgamate
well completely and serve well warm.


Itlay, Piedmont

2.01.2010

HUNCHBACK THISTLE - 在Cardoon戈博迪尼扎蒙费拉托

The hunchback thistle  of Nizza Monferrato is a typical product of Piedmont, is name derives from the characteristic "hump" due to the type of cultivation. 
In the countryside of Nizza Monferrato, in Piedmont, to protect it from the cold of winter, hunchback thistle  is partially buried. 
The plant to seek the light bends upward, taking the characteristic hump shape. 
Besides allowing the plant to withstand the harsh winters of Piedmont, this kind of culture makes the legs of hunchback thistle most tender and white . 
The thistle, especially the Hunchback of Piedmont, is a fundamental ingredient of the typical Piedmontese Bagna Cauda
In another area of Piedmont Instead, the Saluzzo plain , the thistle will be enclosed in thick sheets of paper tied in very closely. In this way the thistle grows straight, white and tender. The hump Cardoon of Nizza is added to the list of traditional Italian food products from the Piedmont.

Italy, Piedmont 

在Cardoon戈博迪尼扎蒙费拉托,一个典型的皮埃蒙特大区的产品,被命名为特色的“驼峰”由于种植类型。在农村的尼扎蒙费拉托在皮埃蒙特大区, 以保护从寒冷的冬天,是部分埋葬。该计划寻求光线弯曲向上,走特色驼峰形状。使得除了允许工厂承受皮埃蒙特严冬,这种文化的最温柔和白腿。在卡尔特别是皮 埃蒙特驼背,是一个典型的皮埃蒙特巴尼亚马尾基本要素。在另一个相反的皮埃蒙特区,平原萨卢佐的蓟将密封在非常密切地联系在一起的纸厚板。这样,蓟生长 直,白,投标。在蓟尼斯驼背添加到传统的意大利皮埃蒙特区的食品产品名单

1.27.2010

BONET


The bonet (IPA [bu ' nɛt]) is a typical spoon sweet of Piedmont made of cioccolato and amaretti. In Piedmontese bonet means hat. In some interpretations name would refer to the form of mold the bonet is cooked. In other word hat would make reference to the fact that the bonet is served at the end of the meal, ago by "cap" to the rest.

In some historical Piedmont documents in the 13th it is mentioned the bonet even if in a form different from that we know today since the cocoa come from America much later.

The so colled "historic" bonet was prepared in Piedmont without cocoa, that as we have seen should still be discovered, but eggs, milk, sugar and amaretti.





THE OUR DAY RECIPE  :
Ingredients
to 8 persons


Semi-skimmed milk   700 g
eggs                               180 g
Dry amaretti biscuits 100 g
Sugar                             140 g
Bitter cocoa powder       20 g



Beat the cocoa and the amaretti eggs with sugar. Add the milk previously brought to boil. Pour the preparation in the appropriate stencil. Fix the dies in a water bath with a pan sheets of cardboard on the Fund to restrict the boil.

Cook in the oven at 160 ° C for 60 minutes around.


Italy, Piedmont

1.25.2010

PLIN

"Plin" are a typical product of Piedmont, especially in the western Piedmont.


In the Piedmontese dialect, "Plin" is the pinch, this term derives from the name of this filled  pasta with roast meat, plin is the pinch that is given to the pasta.

The Plin are cooked in boiling water and served with butter and sage sauce, or roast. But to fully appreciate the taste, tradition has it that you may taste on a napkin with no seasoning.

During the demonstration Gustadom in Asti you can taste the agnolotti Gobbi served in this way.

Piedmont, Italy

1.24.2010

WALDENSIANS SOUP


INGREDIENTS:


for 6 people
600 grams breadsticks
150 grams Parmesan
100 grams butter
1 liters of chicken or beef broth
Nutmeg and cinnamon to taste


PROCEEDINGS:


Fry the breadsticks broken into small pieces in a terracotta dish with 50 grams of butter. Add the cheese and spices.

Pour the broth over breadsticks, and cook for 20 min. 



When the broth is dried, add the melted butter, Parmesan, and then brown in the oven for 10 min.




CURIOSITY  
The Waldensians are a Protestant movement born around the middle ages. The Waldensian movement founded by Peter Waldo is common in the western Piedmont especially in Germanasca valley and Pellice valley (near Tourin).


The original recipe was poorer. There were no breadsticks, it was used in place of them heavy bread , arranged in alternating layers with cabbage leaves. Four or five layer was then cook for five hours on the stove covered with chicken broth. After you added the spices and butter.

1.23.2010

GREEN SAUCE


INGREDIENTS:
parsley 50 g
salted anchovies n2
breadcrumb
vinegar
clove of garlic
olive oil


PROCEEDINGS:
Finely grind the parsley by joining the garlic and anchovies after you clean them very well.

Pour all the chopped things in a bowl, combine breadcrumb after steeped it in vinegar and well squeezed it.  
Mix well ingredients with a wooden spoon, add abundant olive oil till the sauce becomes very liquid.

This sauce is traditionally used to accompany the Piedmontese mixed boiled meat.

1.22.2010

MIXED BOILED MEAT

INGREDIENTS:
 

MEAT:
BEEF SHOULDER


VEAL

brisket, HEAD, LANGUAGE, CODA
Chicken

VEGETABLES:
ONIONS
CARROTS
CELERY


PROCEEDINGS :
Place in a pot vegetables washed and cut into large pieces, add a lot of water and salt. When the water boils put in the pot for the beef first and after about one hour the veal. Wishing you can add or half chicken capon half, putting them in water with the beef. But if you add a young chicken, add it along the calf.


In Piedmont, a rich boiled mix must include pork and various sausages like pig's feet, of course boiled separately.
When you have all the meat served on two platters, hot, sprinkle with a little salt, pour a ladle of hot broth and accompanied by the typical
Piedmont sauces   "green sauce"  and "red sauce", or with pepper sauce , mustard fruit or grapes.

The BOILED MIX may also be served cold salad with olive oil and balsamic vinegar.

 Italy, Piedmont



成份:
肉类:
牛肩
小牛肉:胸部,头部,语言,CODA集团
小鸡

蔬菜:

胡萝卜
芹菜


法律程序
放置在一个锅洗净的蔬菜和大块切,添加大量的水和盐。当水沸腾放在了第一锅牛肉后大约一个小时的小牛肉。祝您可以添加或半鸡阉鸡的一半,把水与他们的牛肉。但是如果你添加一个年轻的鸡,沿着小腿添加它。
皮埃蒙特还必须包括丰富的煮像猪的脚,猪肉和各种香肠,当然分开煮。
当你把所有的两个盘片,热,撒上少许盐,倒入一包热肉汤和皮埃蒙特大浴池洗澡绿色和红色,或辣椒酱调味料的陪同下典型的肉类供应,芥末水果或葡萄。

印章也可以享受与橄榄油和香醋冷沙拉。

皮埃蒙特大区,皮埃蒙特大区,意大利

1.21.2010

BAD AND GOOD

INGREDIENTS FOR 2 PEOPLE:
70 g piedmontese nut pieces
80 g sugar
1
white of egg 


PROCEEDINGS
Whip the
whites of egg  until stiff in a saucepan, combine the sugar, add nuts and stir. Cook until the dough detaches from the walls and bottom of the saucepan. Remove from heat and form of piles as big as a walnut. Bake in oven for 40 minutes at 150 °

1.20.2010

BAGNA CAODA

Bagna caoda means "hot sauce" it is a souce usually eated with vegetables raw or coocked. It is maybe the most popular piedmontese traditional recipe. The garlic give at this dish a strong but very unique taste.



Ingredients for 6 people :



400 gr oil
150 gr salted anchovies
6  garlic
cloves
milk

PROCEEDINGS


Clean the anchovies from the salt . Clean the garlic and boil in a saucepan with the milk.

When the garlic is cooked, throw out the milk - this will lighten the flavor of the sauce - add the anchovies and cook slightly more.

After a few minutes pass with the mulinex and add, with the cooker to a minimum, the oil and the cream just enough to become a creamy sauce.

Bagna Cauda should be served hot to the table as possible with the appropriate stoves (picture), along with previously cleaned and cooked vegetables.

Examples of vegetables can be served with this there salas are:
 

- The traditional thistle
- Boiled potatoes
- Cooked onions
- The toupinambour
- The raw cabbage
- Celery
- "Carmagnola" pepper
- The
"Cervere" leek 
- Etc. ...
 

For "madamin" (means young ladies) more sensitive that can not stand the smell of garlic, in the past cook prepared the "Truffle Sauce", a refined variant of "Bagna Caoda" . 
It 'always based on anchovies and fine olive oil  but instead garlic you put sliced thin white truffles. This recipe was dictated by Giovanni Vialardi, chef at the Savoy court at the service of Carlo Alberto before and then Vittorio Emanuele II, and the author of "TRATTATO DI CUCINA PASTICCERIA MODERNA E CREDENZA" published in 1854 and considered the classic text of Piedmontese cuisine .


Italy, Piedmont, recipes.

1.12.2010

WHITE TRUFFLE

Already in the eighteenth century the Piedmontese Truffle was estimated and consumed in the noble European cuisines. Between its great admirers the Rossini composer that defined it the "Mozart mushrooms". The most precious is certainly that collects between the hills of Alba and Asti.
"Only in the 1900s this white truffle become world-famous, thanks to the brilliant work of promoting held by Matteo Morra ("Maté Mura") and Giacomo Morra. They were owner of hotel and restaurateur  from Alba rightly "crowned" King of the truffles already in 1933 from the Times of London." Traslated from wikipedia


It seems that the King of France also used the white truffle of Alba to replace the garlic in court banquets.

Every year the city of Alba becames the "capital" of the annual market where traders of truffles meet the "trifolao" that collect this valuable typical product of the Piedmontese ground. For more information http://www.fieradeltartufo.org/it/Default.asp.



The white Alba truffle is one of the protagonists in the Piedmontese kitchen and gives unmistakable  fragrances and  flavor  to simpler dishes such as for example the egg to the pole or Tajarin "in bianco".

Italy Piedmont, recipes

1.04.2010

PANISCIA RICE

There aren't any certainty about the origin of this typical Piedmontese dish , a Novara dish. It seems that its name derives from the fact that it was originally used the "panìco" instead of rice or still a little merit cereal. The Latin term "paniculum", "migliacccio", made with the millet, it would seem the etymologica root name. They would also other instances of this typical dishes from the same root: vercellese (without the vegetables) Panissa or Paniccia the Sesia val. It seems that the origins of this dish are very ancient even before the introduction of the cultivation of rice in Piedmont (1500).

PANISCIA NOVARESE (doses for 4 persons)
350 g. of
superfino rice 
200 g. of dried beans,
350 g. White cabbage (verza)
1 carrot 1/2 medium onion,
2 ribs celery,
3 senzai seeds, peeled tomatoes
50 60 grams of powder, pork-rind of pork,
80 grams of belly chopped end,
25 grams of butter,
1 salam d ' duja (kept in lard),
2 litres of water,
1/2 glass of red wine,
pepper and salt ladyfingers



Put dried Beans  in a container covered by water lukewarm, for approximately 12 hours.
Do Blanch  pork-rind (cut to stripes) for five minutes in boiling water . Clean and wash all vegetables . Cut verza leaves and small pieces cut the celery , carrots and tomatoes to which you have lifted the seeds. 


Well strain beans and put them in a saucepan with all the vegetables and the pork-rind . Add water and a little bit of salt . Grind the onion and salam . Put in a pan with butter and Bacon, joined the salami and the onion and leave Brown finely focus low for ten minuts . Mixing with a wooden spoon joined rice, do so flavour, always mixing add wine and leave evaporate.

Continue cooking rice uniting little at a time the broth and cooked vegetables and continue to mix with a wooden spoon until the rice is ' cooked (time is approximately 20 minutes). Add the pepper ladyfingers, remove from heat and rest for five minutes before have on the pot of scope.

12.31.2009

NOVI LIGURE

Piedmont southeast. Province of Alessandria, where the Piedmont plain begins to rise and become Apennines, here is Novi Ligure.



The town where grew up the greatest champions of cycling Piedmont Girardengo and Coppi.

Novi Ligure has a long tradition of confectionery, here in Novi were born two among the major confectionery companies in Piedmont Novi and Pernigotti.


The origin of the town of Novi Ligure dates back to Roman times when it was known as Curtis Nova. Through various vicissitudes has also been part of the Republic of Genoa in 1500. In 1818 he joined the Kingdom of Sardinia and then the future Piedmont.



In the historical center of this city of Piedmont you can admire several buildings with painted facades dating from the seventeenth and eighteenth centuries.

Among these buildings is included the Palazzo Negroni (photo) of the same century, richly decorated and equipped with two sundials one of which is based on French revolutionary calendar.




The most important square in the old town is called Delle Piane, named after the historical noble family of Genoa, which is overlooked not only the eponymous Palazzo Delle Piane, (photo), the Collegiate church and the Palazzo Negroni. 

The typical products of this area are:

- baci di dama
- farinata
- focaccia novese
- canestrelli novesi
- Cece di Merella
- Corzetti
- BOLLITO MISTO
- SALAMINI MONDROGNE
- POLENTA DI MARENGO

Italy, Piedmont.

12.30.2009

TAJARIN PASTA

"Tajarin" or "tagliolini" are long fresh egg pasta and represent one of the Piedmontese cuisine specialities. They are a kind of noodles but much more purposes.



It seems that already in the 15th century the "Tajarin" was prepared especially in the area of the Langhe and Monferrato.


Even today  "Tajarin" are often simply perfumed with truffle or flavored with a ragout of offal (at langarola).

INGREDIENTS:


-sifted flour 500 g
-whole eggs 2 and 4 yolks
-1 teaspoon of oil and a pinch of salt.


PROCEEDING

Kneading all ingredients well. Wrap the dough in a cloth dampened previously water lukewarm. Leave stand for a couple hours.
 

Kneading another time  and route with the mattarello up to get a very thin Browse. Rolling the browse until you get a sort of pulp salami. Cut Tajarin thin as hair  with a knife.

Open well the "Tajarin" on a tray with lot flour and let dry slightly.

Cook in abundant saltwater for not more than 3\4 minutes and dress to pleasure.


-game sauce
-to the Langa
-with white truffle
 


Italy, Piedmont, recipes

12.20.2009

CABBAGE SALADE


INGREDIENTS for 4 people:

- Half of a medium cabbage
- N. 4 anchovies in oil


PROCEEDING:

Browse the cabbage leaves and wash well cut the leaves into thin strips (julienne), add the anchovies previously cut into pieces.
Season with white vinegar, salt and extra virgin olive oil. We recommend the salad dressing at least half an hour before serving.


Italy, Piedmont.

12.19.2009

Breadsticks


One of the symbols of Piedmontese cuisine, and especially Turin cuisine is the breadsticks. The breadstick is also one of the most famous products of Piedmontese cuisine abroad.

Its origin seems to merit of Vittorio Amedeo II of Savoy, or better than his doctor. To give the young member of the Savoy family, who could with difficulty in digesting the crumb of bread, the doctor around 1675 gave directions to Antonio Bruer baker to produce the breadsticks. Breadsticks were the rapid diffusion both in Piedmont and in the rest of Italy thanks to the ease of digestibility and retention.

Even Napoleon adored breadsticks Piedmont and called them "petites batons de Turin" and it seems he did send directly from Turin to Paris. The italian name "GRISSINO" derives from the "GHERSA", the classic bread Piedmont, elongated. The form of breadsticks oldest and most traditional is undoubtedly rubatà or robatà (the pronunciation is still "rubatà" which in Piedmont dialect means "roll") of variable length from 40 to 80 cm, easily recognizable by the characteristic knots, due to processing hand. The Rubatà of Chieri is included in the list of traditional Italian food products Ministry of Agriculture, Food and Forestry. In the same way are regarded as areas of production of the classic rubatà from Turin, the area of Andezeno and Monregalese.

The only other form of traditional protection and breadstick Grissino Half bordered. In more recent than the invention of rubatà, differs from these because the dough, instead of being machined, rolled, curtains flap is stretched to the length of the arms of the bakery, which gives greater friability to the final product. Especially this type of work allowed the mechanized production as early as the eighteenth century.

Piedmont, Italy

12.17.2009

PIEDMONTESE RABBIT

INGREDIENTS FOR 4 PEOPLE


n 1 RABBIT
n 8 ANCHOVIES
1/2 LITER  OF MILK
OLIVE OIL


PROCEEDINGS
Lightly flour the rabbit. Prepare a mixture of garlic and onion and brown it in olive oil over low heat with the chopped anchovies. Add the rabbit cut into pieces and brown. Add the milk and cook for about twenty minutes.


The rabbit to the Piedmont can be served with polenta. This recipe is easy to make and is a typical dish of the poor Piedmontese cuisine.

Piedmont, Italy
 

12.16.2009

CAPONET


The history of this typical recipe of Piedmontese cuisine isn't known very well, it seems that the caponet name means "small Capon" in Piedmontese dialect for their form that vaguely recalls that of the animal.

INGREDIENTS FOR 4 PEOPLE: 

16 VERZA CABBAGE LEAVES
150 Gr MEAT
100 Gr  IN GREASE
COOKED SALAMI
80 Gr BUTTER
2 EGGS
BREAD MOLLICA RELAXED IN MILK
PARSLEY
GARLIC
PARMESAN cheese


PROCEEDINGS:
Blanch in water boiling the leaves of cabbage already  washed.
Drain them and route on a clean towel. Wash the parsley and grind them together with the clove of garlic.
Grind meat and fat below salami, then put all in a bowl, combine the parmesan, eggs and bread  previously relaxed in milk. 

Mix well, form some roll and place them on the leaves rolling on them .

Arrange on a pan the caponet, sprinkle with of grind Parmesan  and cook in the oven.


 
Italy, Piedmont, recipes.

12.14.2009

MOMBARUZZO AMARETTI

Mombaruzzo is a small country on the astigiano hills. To make this country of Piedmont famous are the Mombaruzzo amaretti . 
The Mombaruzzo amaretti  are soft made with almonds and the white egg. 
These special soft amaretti recipe is traced to 1700 when, Francesco Moriondo House of Savoy patissier invented them . At the end of the 1700s Francesco Moriondo moved to Mombaruzzo starting in the production of his amaretti.

From the nineteenth century the Mombaruzzo amaretti became famous throughout Italy and their production was undertaken by several other producers.

A number of instances as amaretti of Valencia, Acqui, GAVI and Ovada were produced in the course of the years. As well as of course to the most famous amaretti of Sassello (SV) and Saronno (VA).



Italy, Piedmont

12.09.2009

IL GENEPI

The Genepi 'is an alcoholic aperitif made from herbs that bear the same name, typical of the valleys of Piedmont. 

The plan of Genepi 'is the genus Artemisia grows in the Piedmont Alps. 
The Bush Genepì can grow up to about 10 15 centimeters from the male flowers of the plant is obtained the liqueur typical of Piedmont. 
Today, the wild plant of Genepì is protected, those from which we get the liquor is then cultivated. To produce the Genepì flowers must be left to steep in alcohol for about 90 days

Piemonte, Piedmont, Italy.

12.04.2009

AGNOLOTTI

INGREDIENTS:

Serves 6 \ 8 PEOPLE
Beef stew g. 350
Roast pork g. 200
Sausage g. 100
Calf brains g. 100
No Scarola 1 bunch
No Eggs 3 \ 4
Nutmeg
Gravy Parmesan
 Butter
Salt

INGREDIANTS FOR PASTA
Farina G. 600
Water G.  150
Eggs 3





PROCEEDINGS
Lightly boil sausage and brains. Also boil
the scarola, squeeze it and grind it and flavour in meat sauce and little butter.
Chop all qualities of meat and sausage, then put into a container, add the escarole, three or four tablespoons of Parmesan, a pinch of salt, some grated nutmeg and eggs to make up a mixture of the right consistency. Mix all ingredients well. 


Mix flour, eggs and water to prepare the dough with a rolling pin and then draw two or three thin sheets.
While preparing a pastry dough keep the other well-covered remains rightly so soft. The filling get many balls the size of a hazelnut and arrange on a sheet spacers between them, cover with another sheet as is normal, the fingers press between a filling and the other, then with the toothed wheel, cut out a number agnolotti square.

SIGHTS:
Tradition wants that these dumplings are served as a dish in broth. They may also be used dry, savory stew in broth instead of water: then drizzle with melted butter and a few leaves of sage agnolotti sprinkling with Parmesan cheese and thin slices of truffle or dress with a tomato sauce or meat sauce .

11.16.2009

CHOCOLATE IN PIEDMONT - 巧克力皮埃蒙特

巧克力来由公爵埃马努埃莱菲利贝托萨伏伊军队领导的皮埃蒙特大区。当时,萨沃伊公爵担任国王查尔斯五世,西班牙国王。
正是西班牙,使从墨西哥到欧洲的可可。


Albero del cacao foto tratta da : http://commons.wikimedia.org/wiki/File:Cocoa_Pods.JPG





 这似乎非常的皮埃蒙特大区和都灵更准确地在18世纪找到了一种方法,使固体巧克力,在此之前的液体是作为饮料消费。







Foto tratta da: http://it.wikipedia.org/wiki/File:Gianduiotti.jpg

 

 出生于1852年,它将成为gianduiotti的都灵在都灵的象征。生产的混合榛子巧克力皮埃蒙特外邦人另一Cuneo的典型产物。
该gianduiotto也是第一甜“包装”智能卡的典型包包裹鱼。

由于都灵中心成立酒吧改为“bicerin”的巧克力,咖啡和奶油了喝酒。


自20世纪初的小糕点经历了工业化的过程中,许多企业走出了都灵出城有更多的空间。所以创造了在Novi Ligure的巧克力生产中的其它中心和Alba亚历山德里亚省,在库内奥省。

目前,我们正在目睹到的巧克力种类繁多的手工果仁,往往在都灵中心的糖果生产车间的回报。

从这个历史传统皮埃蒙特出生巧克力处理不同类型的糕点:

- Gianduiotti
-托尔塔巧克力︰
-博内特


The chocolate comes in Piedmont led by the army of Duke Emanuele Filiberto of Savoy. 
At that time the Duke of Savoy served the King Charles V, Spanish king. It was precisely the Spanish to bring the cocoa from Mexico to Europe. 
 Cacao tree photo taken from: http://commons.wikimedia.org/wiki/File:Cocoa_Pods.JPG







It seems in Piedmont and more precisely in Turin during the eighteenth century had found a way to make solid chocolate that until then the liquid was consumed as a beverage. 




Photo taken by: http://it.wikipedia.org/wiki/File:Gianduiotti.jpg 


In Turin in 1852 born the gianduiotti which will becomea symbol of Turin. Produced by mixing chocolate with hazelnuts Gentiles of Piedmont another typical product of Cuneo. 
The gianduiotto is also the first sweet "packaged" wrapped in the typical pack of cards bream. 
In the bars of the center of Turin was founded instead the "bicerin" drink made with chocolate, coffee and cream. Since the early twentieth century small pastry underwent a process of industrialization, many businesses moved out of the town of Turin to have more space. Were created so other centers of chocolate production in Novi Ligure, in the province of Alessandria and Alba in the province of Cuneo.

Currently we are witnessing a return to the workshops for the production of chocolate with large variety of handmade pralines, often in the confectioners in the center of Turin.

From this historic tradition Piedmontese chocolate processing are born different types of cakes:

- Gianduiotti
- Torta Gianduja
- Bonet



Piedmont, Italy

 

11.04.2009

CHICKEN MARENGO - 鸡马伦戈

 他送达给成分提供的情况熟的鸡。被煮熟的鸡与蘑菇,小龙虾和马德拉葡萄酒液由法国军队领导。
1只鸡约1公斤,1杯油,面粉,盐和胡椒,西红柿400克,1瓣大蒜,一杯白葡萄酒,200克蘑菇,香菜,柠檬汁,6片面包,6个鸡蛋, 6小龙虾,清汤。

成份:

1只鸡约1公斤,1杯油,面粉,盐和胡椒,西红柿400克,1瓣大蒜,一杯白葡萄酒,200克蘑菇,香菜,柠檬汁,6片面包,6个鸡蛋, 6小龙虾,清汤。


准备工作:

没有食谱的“官方”,但传播无数变化,例如有或没有小龙虾。清洁和切成块的鸡和它通过在面粉。布朗用面粉,油和大蒜 鸡。布兰奇的西红柿和消除皮肤和种子,成立方体晋级。当鸡的褐变,添加一些白葡萄酒和添加西红柿。与中火盖煮10分钟。清洁和切片蘑菇,加入鸡肉煮15分 钟。在平底锅把煮沸的白葡萄酒,盐,小龙虾,煮5分钟,玻璃流失和保暖。要举杯片在另一个锅,煎鸡蛋,在石油面包,保证它们完全分离。控制的时间,倒入柠 檬汁和香菜切碎的沙锅,混合鸡,和盐。在一盘有一个面包上轻轻炒鸡蛋片,旁边其汁鸡和装饰的小龙虾一切。 (取自亚历山大镇网站)



HISTORY: This recipe dates back to the typical Alexandrian victory of Napoleon against the Austrians in the famous Battle of Marengo (June 14, 1800).
It seems that the French general after his victory in a tavern in the country ordered something special. He was served a chicken cooked with ingredients available given the situation. The chicken was cooked in broth with mushrooms, crayfish and wine Madeira led by the French army.
1 chicken of about 1 kg, 1 cup oil, flour, salt and pepper, 400 g tomatoes, 1 clove of garlic, 1 glass white wine, 200 grams mushrooms, parsley, lemon juice, 6 slices bread, 6 eggs, 6 crayfish, broth.

Ingredients:

1 chicken of about 1 kg, 1 cup oil, flour, salt and pepper, 400 g tomatoes, 1 clove of garlic, 1 glass white wine, 200 grams mushrooms, parsley, lemon juice, 6 slices bread, 6 eggs, 6 crayfish, broth.

Preparation:

There is no recipe "official", but have spread countless variations, for example with or without crayfish. Clean and cut the chicken into pieces and pass it in flour. Brown the floured chicken with oil and garlic. Blanch the tomatoes and remove skin and seeds, cut into cubes. When the chicken is browned, add some white wine and add tomatoes. Cook with lid on medium heat for 10 minutes. Clean and slice mushrooms, add chicken and cook another 15 minutes.
In a saucepan bring to a boil a glass of white wine, salt, crayfish, cook for 5 minutes, drain and keep warm. To toast the slices of bread in another pan and fry the eggs in oil, keeping them well separated. Control the timing, pour the lemon juice and parsley finely chopped chicken in the casserole, mix, and salt. On a dish having a slice of bread on which the egg gently fried, next to the chicken with its gravy and garnish everything with a crayfish. (taken from the site of the town of Alexandria)

10.26.2009

Fritto米斯托尔阿拉皮埃蒙特 - PIEDMONTESE MIXED FRY

历史和好奇'有关Fried皮埃蒙特混合:
在炒菜,也许是皮埃蒙特风味最具有代表性的菜肴。没有固定的组成成分,而是一种口味和各种美味可以改变根据季节•和偏好。
只有少数成分被认为是一个良好的混合油炸皮埃蒙特膳食强制性的,amaretti迪蒙巴鲁佐软化牛奶和被榨干片,sweetbreads,大脑,肝脏白人和黑人,香肠,炸鸡和costollette D的静脉'羊肉。
在古代,似乎混合南联盟是一个著名的传统菜肴是熟食地方的动物在农场屠宰皮埃蒙特大区,浪费尽可能少的内脏煮熟。

照片来自维基百科




成份:

肉类:
-住宿小牛肉
- Sweetbreads
-脑
-肝小牛肉,猪肉

-香肠
-羊肉印章
-波峰鸡
-鸡克罗凯特

蔬菜:
-茄子片
-片西葫芦
-南瓜花卉

杂项:
-小组粉:190克小麦粉
1公升牛奶

柠檬皮
把煮沸的糖和牛奶磨碎的柠檬果皮和向雨粗粒小麦粉混合的鞭子。

煮5分钟,到模具推翻,让凉爽的一天。

-杏仁酒的蒙巴鲁佐
-蘑菇
-青蛙
-橄榄油
-黄油,面粉,鸡蛋
-牛奶,面包粉,盐

法律程序

切成小块的所有肉类和蔬菜,通过第一面粉蛋汁和面包屑,然后再。所有在煎锅大量的石油和黄油考虑到不同的做饭时间,需要原料:皮埃蒙特混合油炸熟完美必须准备在同一时间保持一致。
放下了什么准备一个或多个餐具热,加入盐和服务立即。
 
 HISTORY AND CURIOSITY 'ON FRIED Piedmontese mixed:
The stir-fry is perhaps the most representative dishes of Piedmontese cuisine. Not composed of ingredients fixed, but a variety of tastes and flavors that can change depending on the season • and preferences.
Only a few ingredients are considered mandatory for a good mixed fried Piedmontese meal, amaretti di Mombaruzzo softened in milk and squeezed dry slice, the sweetbreads, the brain, the veins of the liver white and black, sausage, fried chicken and costollette d 'lamb.
In ancient times it seems that the mixed fry was a popular traditional dish is cooked in the Piedmont region where the animals were slaughtered on the farms, to waste as little as possible were cooked giblets.
 
INGREDIENTS:

MEAT:
- Lodging VEAL
- Sweetbreads
- Brains
- LIVER VEAL AND PORK

- SAUSAGE
- LAMB CHOPS
- CREST CHICKEN
- Chicken croquette

Vegetables:
- SLICED EGGPLANT
- SLICED ZUCCHINI
- PUMPKIN FLOWERS

MISCELLANEOUS:
- Panel of MEAL: 190 gr semolina
1 liter of milk
sugar
lemon zest

Bring to a boil the milk with sugar and grated lemon rind and add a rain semolina blended with the whip. Cook for five minutes, overturned into a mold and let cool for a day.

- Amaretti OF MOMBARUZZO
- head of Mushrooms
- FROGS
- OLIVE OIL
- Butter, flour, eggs
- Milk, breadcrumbs, salt

PROCEEDINGS

Cut all the meat and vegetables into small pieces, pass first in flour then in beaten egg and then in breadcrumbs. All in a frying pan with plenty of oil and butter, keeping in mind the different cooking times that require ingredients: fried Piedmontese mixed cooked to perfection must be ready all at the same time.
Lay down what has been prepared on one or more serving dishes hot, add salt and serve immediately.

10.22.2009

PIEDMONTESE AGNOLOTTI - Agnolotti皮埃蒙特

 服务6
炖牛肉湾350
烤猪肉湾200
香肠湾100
小牛大脑湾100
没有斯卡罗拉1束
没有蛋3 \ 4
肉豆蔻
巴马
肉汁
黄油
销售

剂量通心粉
法里纳湾600
G.水资源150
没有蛋3


法律程序
煮一小香肠和大脑。他还阅读escarole,挤压和印鉴章淋上肉汁和一点点黄油。
剁碎的肉和香肠的品质,然后放入一个容器中的收益,加上escarole,三个或四个帕梅森,一点盐勺,有些磨碎的肉豆蔻和鸡蛋,以弥补一个正确的混合物一致性。混合所有的原料好。
混合面粉,鸡蛋和水合作编制一杖的面团,然后绘制两个或三个薄片。
虽然准备糕点等面团保持良好的覆盖仍然是正确的软。填补得到一个榛子大小的球,并安排之间有一表间隔,包括与另一负债表是正常的,之间的灌装和其他手指记者,然后与齿轮,出一个数字agnolotti削减广场。

景点:
相传,这些饺子作为肉汤菜的。困难也可用于代替水汤干,咸汤:小雨,然后用融化的黄油和鼠尾草agnolotti与意大利干酪和一番茄酱,肉酱的松露或服装薄片树叶洒在几个。


ENGLISH: 


 Serves 6 \ 8 PEOPLE
Beef stew g. 350
Roast pork g. 200
Sausage g. 100
Calf brains g. 100
No Scarola 1 bunch
No Eggs 3 \ 4
Nutmeg
Parmesan
Gravy
Butter
Sale

DOSES FOR PASTA
Farina G. 600
G. Water 150
 Eggs 3





PROCEEDINGS
Boil a little sausage and brains. He also read the escarole, squeeze and chop drizzled in gravy and a little butter.
Finely chop all the qualities of meat and sausage, then put the proceeds into a container, add the escarole, three or four tablespoons of Parmesan, a pinch of salt, some grated nutmeg and eggs to make up a mixture of the right consistency. Mix all ingredients well.
Mix flour, eggs and water to prepare the dough with a rolling pin and then draw two or three thin sheets.
While preparing a pastry dough keep the other well-covered remains rightly so soft. The filling get many balls the size of a hazelnut and arrange on a sheet spacers between them, cover with another sheet as is normal, the fingers press between a filling and the other, then with the toothed wheel, cut out a number agnolotti square.

SIGHTS:
Tradition has it that these dumplings are served as a dish in broth. Difficulties may also be used dry, savory stew in broth instead of water: then drizzle with melted butter and a few leaves of sage agnolotti sprinkling with Parmesan cheese and thin slices of truffle or dress with a tomato sauce or meat sauce .

10.21.2009

THE PLAISENTIF CHEESE

该Plaisentif是紫罗兰“奶酪”。 é'只有独家生产的皮埃蒙特大区和Val基索和Val苏萨。看来,起源可以追溯到在'500年底,当它在皮埃蒙特原料制作的牛奶。它的名字来源于事实,即 瓦尔迪苏萨和Val基索的牧场期间开花紫罗兰期(6月和7月)本来自皮埃蒙特奶酪成熟是80天,可能只销售9月第三个星期日发生时,在“波焦侄宴”的佩罗 沙阿根廷。该Plaisentif是品牌的风格紫色。

皮埃蒙特大区,皮埃蒙特大区,意大利


The Plaisentif is the "cheese of violets." 
It is only exclusively produced in Piedmont in Val Chisone and Val Susa. It seems that the origin goes back to the end of '500 when it was produced in Piedmont with raw cow's milk. Its name derives from the fact that the pastures of the Val di Susa and Val Chisone occurred during the period of flowering violets (June and July).
The maturing of this cheese from Piedmont is 80 days and may be marketed only to the third Sunday of September, when the feast of "Poggio Odo" in Perosa Argentina. The Plaisentif is branded with a stylized purple.

Piedmont, Italy

10.19.2009

THE PLIN - 余普利尼奥


普利尼奥我是皮埃蒙特大区的典型产品,特别是在库内奥和西部山前。在皮埃蒙特方言,普林尼和捏,这个词从与烧腊填补了这个名字来源于鸡蛋面 条,plin,是对给予面食压力。该Plin用沸水煮熟,水和黄油和鼠尾草汁,或烤炸。但要充分认识味道,就是传统中的你可以品尝上没有调味餐巾。在示范 Gustadom在Asti,您可以品尝agnolotti戈比这种方式送达。

"Plin" are a typical product of Piedmont, especially in the western Piedmont.

In the Piedmontese dialect, "Plin" is the pinch, this term derives from the name of this egg pasta filled with roast meat, plin is the pinch that is given to the pasta.

The Plin are cooked in boiling water and served with butter and sage sauce, or roast. But to fully appreciate the taste, tradition has it that you may taste on a napkin with no seasoning.

During the demonstration Gustadom in Asti you can taste the agnolotti Gobbi served in this way.

Piedmont, Italy 

10.15.2009

BRA SAUSAGE - 文胸香肠

看来,该阿尔贝蒂娜规约时间(中'800)国家已授权的新鲜牛肉香肠使用的唯一的胸罩屠夫。香肠的文胸经常食用新鲜和原材料。这种袋装皮埃蒙特也包 括在传统农业产品皮埃蒙特清单,农业,食品和林业部承认如需有关这个典型的皮埃蒙特,请访问:摄影 http://www.salsicciadibra.it采取的信息网站http://www.salsicciadibra.it


The Bra sausage is a typical product of Piedmontese cuisine.
Piedmont is the region where they breed more pigs in Italy. Consequently, the sausage has an important place in food production Piemontese.
Bra sausage is a specialty fine food of Piedmont and is prepared with lean meat or cattle than pig. In the past Cherasco, Neighbor, there was a Jewish community of important dimensions that required sausages without pork. It seems that the time of the Albertine Statute (mid '800) the State had authorized the use of fresh beef for the sausage only to butchers of Bra.



The Bra sausage is often eaten fresh and raw. This bagged Piedmont was also included in the list of Traditional Agri Products Piedmont recognized by the Ministry of Agriculture, Food and Forestry For more information about this typical Piedmontese please visit: http://www.salsicciadibra.it 


Photo taken by http://www.salsicciadibra.it

Piedmont white truffle - 从皮埃蒙特白松露

早在18世纪皮埃蒙特松露估计和欧洲贵族的厨房消费。在他的伟大的朋友,作曲家罗西尼,谁称他为“蘑菇的莫扎特”。最珍贵的当然是一个是挑选的阿尔 巴和阿斯蒂的山区长大的。只有购买了900白松露这一全球性的承认,对推广工作的感谢辉煌进行了马修莫拉(“伴侣墙”)和Giacomo穆拉酒店业和餐馆 阿尔巴,题为“在1933年加冕的”松露国王回来的时代伦敦。从维基百科,似乎连国王法国购买了阿尔巴的白松露以取代法院的宴会大蒜。另外,今年在阿尔巴 举行的“资本的块菌”,每年的公平交易市场,满足松露“trifolao:”谁收集这一有价值的产品典型的皮埃蒙特大区的土壤。欲了解更多信息 http://www.fieradeltartufo.org/it/Default.asp的阿尔巴白松露是皮埃蒙特做饭,赋予独特的味道和 profuno连最简单的如鸡蛋菜肴的主角之一螺栓或Tajarin空白。皮埃蒙特大区,皮埃蒙特大区,意大利

10.06.2009

ANCHOVIES IN PIEDMONT

Someone will be asked, like me, why one of the typical products of Piedmont is the "BAGNA CAODA" that among the main ingredients has a fish such as anchovy. 

As everybody knows  Piedmont is not a sea region!
It seems that sixty years ago the farmers (mainly from Maira valley in Cuneo), trying to gain some more money during the winter months going to France and Liguria, where they bought the salt to sold it later in the Piedmont region. 
As the salt in those times it was a very valuable asset seems it was hidden under the anchovies. These farmers then passed in countries with carts to sell both, fish and salt. This people was called "ANCIUE '" in piedmontese dialect. 

The Seles Museum - Museum of multimedia crafts pitches, is the center point of gathering evidence and documentation of all anchovy Valle Maira who had in common Dronero, Celle di Macra and Paglieres their cradle of origin. www.comune.dronero.cn.it

Besides being the main ingredient of the "Bagna Caoda", anchovies are found in many other dishes typical of the Piedmont: green sauce, piedmontese rabbit, cabbage salade, vitello tonnato.  

Italy, Piedmont

9.26.2009

RICE





The introduction of rice cultivation in Piedmont dates from the fifteenth century and extends from Novara to Saluzzo.
Today, the most affected areas of Piedmont and the growing of rice are the provinces of Vercelli, low Novara, Biella and some areas of' Alessandria.


After threshing rice is still covered by the husk and is called paddy. Is therefore increased in the rice mills where they are executed Diers processing: cleaning, husking, whitening, polishing, scouring.
The plant cultivation divides the three subspecies that differnziano for the shape of the grain:
- Index
- Japonica
- Javanica
In Piedmont and in other areas of Italy where it is cultivated using the japonica.


Carnaroli: ideal for risotto, cooked in 16-17 minutes;
Arborio: ideal for risotto, cooked in 16-17 minutes;
Vialone nano: ideal for risotto, cooked in 16-17 minutes,
St. Andrew, ideal for risotto, cooked in 16-17 minutes;
Padano: ideal for croquettes, baked in 15 (al dente) or 18



Piedmont, Italy