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Don't call them leftovers! – Italian Cuisine

Don't call them leftovers!

Creative ideas to turn party scraps into mouth-watering recipes and give a new look to panettone, pandoro and cotechino

The post Don't call them leftovers! appeared first on Sale & Pepe.

Pirlo, the brescian aperitif par excellence (don't call it spritz) – Italian Cuisine

Pirlo, the brescian aperitif par excellence (don't call it spritz)

If you are in Brescia and you feel like having a drink, the watchword is Pirlo. Do not be afraid: it is not a dirty word, but the symbolic drink of the city of the Lioness

For me Pirlo equivalent to vagabond evenings with high school friends, in the center of Brescia running from Carmine neighborhood to Piazza Duomo, up to generous evenings with pocket money in the pocket, the rich area of ​​Piazzale Arnaldo.

The best Pirli in my life

The appetizers the most enjoyable were not the evening ones, but those sipped during strategic school burnings, and in those moments we felt we were the champions of the world, free and carefree. Not to mention strikes and demonstrations, which turned into happy hours justified and of duty as well as of law.

And if you have said "gnari * at least once in your life, do we have a Pirlo?" Otherwise rejected or at most sent back to the next trip to Brescia, when you have learned this refrain:

If you are from Brescia and you know it, pass a pirlo
If you are from Brescia and you know it go to pirlone
If you are from Brescia and you know how to prove it you will know
If you are from Brescia and you know it you can * vecio * another pirlo

* For those who have stumbled upon reading in unfamiliar words, here is a brief guide to basic Brescia dialect, which could be useful for a pleasant and highly recommended visit to the city, in order of appearance we find:
Bruciate (voice of the verb burn school) = bigiare, jump, jump, marinate lessons;
Gnari = boys in jargon;
Pota = typical intercalary from Brescia that doesn't mean anything but that goes well with everything;
Vecio = boys in a rough way;

In short, I have had a few aperitif evenings and my faithful fellow drinkers know that I was not doing too badly, once … but now if I decide to take a Pirlone I risk a few slips. However returning to us on Pirlone is nothing more than the jig format of the classic Pirlo, designed for those clever and aware that they already know that a Pirlo alone will never be enough, and so it might as well optimize orders and enjoy aperitif snacks with a nice Pirlone.

Origin of the name

But now let's talk about him, the Pirlo, which has nothing to do either with the footballer (to underline Brescia) or with ugly bad words. The nice name of the Brescia cocktail has its origins in dialect, the term "pirlo" comes from verb pirlare which in Brescia means fall, overturn. In this case it is the sweet fall of Campari (or Aperol) in white wine, although, according to tradition, a local bitter similar to Vermouth was used in the past, to be added to white wine, not always of great quality, which is so it turned into a pleasant drink.

Pirlo Brescian recipe

1 part of Campari, 2 or 3 of still white wine, sparkling mineral water, 1 lemon or orange rind

In a glass (baloon, tulip or bar tumbler) pour a part of Campari (for those who wanted it lighter, Aperol is allowed, although the classic recipe requires Campari) and two or three parts of still white wine, usually the Lugana, typical of Lake Garda, precisely in the area between Lombardy and Veneto, between the countries of Desenzano and Peschiera. Add a splash of carbonated water or soda water, a lemon or orange peel and drink in company.

Pirlo VS Spritz

The difference is not immediate, in fact the two cocktails are very similar, very close relatives to whom it is not easy to attribute the degree of kinship. There dispute between Brescia and Venice about who invented it first is a bit like asking, "was the chicken or the egg born first?" But fortunately the international classification of Iba cocktails came to our rescue by closing the diatribe and declaring the Pirlo father of the Veneto spritz, the Venetian spritz, from which it stands out only for the use of wine, in the Brescia version use the still wine and in that one Venetian the prosecco.

In 2017 it was even declared drink of the year by the New York Times and the unknown Pirlo from Brescia managed to become famous in the big apple, almost more than in Italy.

For this time I will not give you any recommended address, I prefer you live in Brescia as you please, each bar is good for taking a Pirlo stop and teasing two chips and more (rich buffet aperitifs and aperitifs in effect). You will hardly be disappointed by the barman or preparation because the cocktail is really very simple. But if you really need two tips to go without fail, you can't miss the Carmine district, which from an infamous place to avoid on foot has in recent years turned into an area of ​​Brescia's nightlife, where you can spend epic evenings with friends, going from one place to another with ease and between a chat and a pirlo, a pirlo and a chat to make late night arrive.

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Prato biscuits: don't call them cantucci! – Italian Cuisine

They are famous all over the world thanks to the fame of the Prato fabrics, and they preserve the historical recipe. Even today at the Mattei Biscuit Factory they are made like they used to be, by hand, tile after tile

In 1858 Italy did not exist yet, Tuscany was a Grand Duchy and a Meadow, in Via Ricasoli 22, Antonio Mattei opened his own Biscottificio with resale. Baked up a dry almond biscuit with a recipe developed by him, and certainly he never imagined that that biscuit would become the traditional biscuit of Prato, which would have survived for over two centuries and that would have traveled far beyond the borders of what a few years later would have become a nation.
Prato has always been known throughout Tuscany for bread, and the bakeries that produced the Bozza Pratese (the typical local silly bread) also produced biscuits. In addition to all the historic biscuit factories in fact, in Prato it is common practice that the ovens also make the biscuits, so there is a vastness of offer and declinations that have always been, then become ecellence. Thanks to the fame of the fabrics before, and then in the years of the Italian economic boom, the city has become one of the most famous and studied textile districts in the world, and the industrialists of the time have contributed not a little to the spread of Prato biscuits, sending them and giving them away in every part of the world. Even today in Prato it is not Sunday unless a blue bag of biscuits "di Mattonella" is discarded.

Cantucci or biscuits from Prato?

The first documented recipe of this cake is a manuscript, preserved in the State Archives of Prato, and bears the signature of Amadio Baldanzi, a Pratese scholar, dated 1779: here the biscuits are called Genoese. The Accademia della Crusca in 1691 had already defined the cantuccis as a "sliced ​​biscuit, flour flour, with sugar and egg white". The almonds were not present and only appear at the home of Caterina De ’Medici.
Both the cantucci and the Prato biscuits are dry cakes made with a mixture of eggs, sugar and whole almonds, neither roasted nor peeled, and are obtained by cutting a piece of dough into pieces while it is still hot after cooking. The difference is in the cut, which is twisted diagonally in the Prato biscuits, and in the ingredients. "The Biscotto di Prato, the one we pack in our famous blue bag – explains Francesco Pandolfini of Biscottificio Mattei – follows a slightly different recipe from that of the cantuccio: it is somehow a simpler product without the addition of yeasts, fats or aromas, which inherits the tradition of Prato bakers". The substantial difference compared to the codified recipe of 1779 is that today the biscuits are no longer "biscottati", that is cooked twice, and this time a time necessary to give greater conservation to the product is today skipped.

The Mattei Biscuit Factory

Prato biscuits are made with flour, sugar, almond, eggs and pine nuts – they do not contain preservatives, animal fats or vegetable fats. The fame of Mattei products began to spread beyond city limits, traveling together with the precious fabrics that merchants bought in the city. The merit medal was won in 1861 at the Italian Exposition and the honorable mention at the Universal Exposition in Paris in 1867 and illustrious fans such as Pellegrino Artusi, who reported the recipe for their Torta Mantovana in his famous recipe book, and mention the products of Antonio Mattei also Malaparte, Ardengo Soffici, Sem Benelli, Hermann Hesse, and the Presidents Carlo Azeglio Ciampi and even Bill Clinton. In 1904 the business passed to the Pandolfini and Ciampolini families, and it was in the 1920s that new products were born, such as the Candone Filone, the Brutti Buoni, the Biscuit of Health, which today are classics, rigorously disciplined in receiving and cooking almost as much as the Prato Biscuit. Even today the Biscottificio of Antonio Mattei is owned by the fourth generation Pandolfini. As has always been the case since 1858, the production is still done in the same laboratory, in the 13th century family palace in the historic center of Prato, with the same quality raw materials and artisanal methods: in addition to having preserved the same processing methods, the cookies in the traditional blue bag, for example, are still closed and hand-tied one by one. Novelty, from pichi years in biscuit factory you can also sleep in one of the four apartments above the laboratory, Le Dimore di Casa Mattei.

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