Pizzadeeg, het originele recept | Il Giornale, dé gratis krant en website over Italië

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Het originele recept voor Napolitaanse Pizza volgens de Associazione Verace Pizza Napoletana.

Pizza is lekker, snel en makkelijk. Die drie-eenheid mag dan het internationale succes verklaren van Napels’ trots, erin schuilt ook het gevaar van namaak. Met alle respect voor de tientallen vriesvariaties in de supermarkt en de brommende koerier, maar met authenticiteit heeft het niets te maken.

Het was daarom dat de echte pizza in Napels een keurmerk kreeg (Specialità Tradizionale Garantita) en een toeziend voogd in de vorm van de eerdergenoemde Associazione Vera Pizza Napoletana. Zij bepaalden bij wet (!) dat uitsluitend de pizza’s Margherita (met tomaat, mozzarella en basilicum) en Marinara (met tomaat, knoflook en oregano) aan de Italiaanse stad toegeschreven mogen worden. Deze pizza’s komen niet alleen uit het kookboek van Napels, maar ook uit het geschiedenisboek. In Margherita en Marinara proeft u immers de stad, het leven en de zon. Het waren – en zijn nog steeds – deze pizza’s die de armen opvrolijkten, heel eventjes gelukkig maakten.

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Sapori del Grano: an ambitious family run bakery from Le Marche

The Sapori del Grano Bakery is found in Ancona in Le Marche, where, for over 150 years, the Taccalite family have baked delicious specialities. Always seeking the highest quality by choosing the finest ingredients and carefully preparing the handmade products.

The fourth generation of the family, aiming to the market of traditional tastes and speciality bakery started making the cheese products; and the cheese panettone and biscuits are now the jewels in the Sapori del Grano’s crown.

The cheese panettone is a regional speciality, made with a specific variety of cheese and naturally leavened. Following after the panettone, the cheese biscuits were introduced to allow consumers to taste the genuine gastronomic delights of the Le Marche at any time of the day.

The packaging of Sapori del Grano’s products has been researched to ensure the freshness of the bakery is kept.

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Sagra dei Limoni

Monterosso al Mare, Cinque Terre, kleurt geel elk jaar, op de derde zaterdag van mei, vanwege het Volksfeest van de Citroenen.

Monterosso al Mare, Cinque Terre, kleurt geel elk jaar

op de derde zaterdag van mei, vanwege het Volksfeest van de Citroenen. De straten van de stad van Monterosso vindt men overal kraampjes met de karakteristieke vrucht van het land en zijn derivaten zoals limoncello, de citroen crème, jam en lemon cake etc. Het programma omvat gewoonlijk de wandeling van 8000 stappen omgeven met citroengeur in de straten van Monterosso vanaf het huis van de dichter Eugenio Montale. De dag eindigt met een feest op het dorpsplein en awards die worden uitgereikt aan diegene die het mooiste thema van Citroenen heeft gemaakt en/of de grootste Citroen heeft.

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Panoram Italia - Blog - Italian Salumi

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Salumi are Italian cured meat products and predominantly made from pork. It comes from the Italian word salume, pl. salumi “salted meat”, derived from Latin sal “salt”.

The term salumi also encompasses bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto. The word salumi is distinct from salami (from the Italian word: salame, pl. salami). Salami is a specific type of salumi.

These are ageless savoir-faires that have sustained regional cultures and traditions and brought many memorable moments on the tables of people over the past centuries.

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Panoram Italia - Guide to Homemade Capicollo

There are few better joys in this life than snacking on well-cured capicollo with hard cheese, olives, fresh bread and a glass of wine. Especially if you’re the one doing the curing. View video of entire process here.

Also known as coppa, capicola, or capocollo, capicollo takes its name from the cut of meat that consists of the upper portion of the pig’s neck (collo) and shoulder.The meat is salted and massaged before being stuffed into a natural beef casing. It is then seasoned with various spices and aged for approximately two months.

Here’s a guide to making this Italian classic in the comfort of your own cantina.

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Panoram Italia - The ABCs of Homemade Prosciutto

Prosciutto is a common staple in Italian households. Often associated with the renowned antipasto duo of prosciutto-melone, there are tons of ways to enjoy this seasoned delicacy, the best probably being alone or in a tasty panino. While most would tend to buy it sliced at their local butcher shop, others will venture into curing it themselves in their own cantina for a fraction of the cost.

Prices vary from $90 to $110 for an entire “prosciutto canadese” and from $130 to $150 for its Italian counterpart, while raw ham (hind leg or thigh) can be found at any butcher shop for approximately $3 per kilo (around $40 for a whole leg).

An entire prosciutto requires up to a year of aging, altough the thinner boneless base (lower part) of the prosciutto should be ready to eat first after close to six months. Bear in mind that it is always better to start your prosciutto in November as the colder winter months will ensure optimal aging conditions. A cooler cantina will keep the meat from going bad at the initial stage of the curing process when it is still raw.

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#Birra #Moretti @gustodilella (bij Good Things From Italy)

#Birra #Moretti @gustodilella (bij Good Things From Italy)

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