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10 foods that should be eaten strictly by hand – Italian Cuisine

10 foods that should be eaten strictly by hand


There are foods that should absolutely be eaten with the hands, for a matter of practicality, tradition or simply to be able to fully enjoy the taste

At least once in your life you will have certainly wondered if it was appropriate to eat pizza with your hands, or if you were right who preferred a more elegant approach with a fork and knife. Regardless of what the etiquette suggests, pizza can be included among the foods that should be eaten with the hands, as the use of cutlery would ruin the sensory experience. Setting aside any pre-established rules, science and sometimes even bon ton, let's find out ten foods, Italian and not, to be tasted without fear with your hands, starting right from the most famous Italian dish in the world.

Pizza

Although it requires some skill, it must be recognized that eating the classic round pizza with your hands is a real pleasure. Although there is in fact no better method than another, the Neapolitan tradition supports the importance of manual skills in both preparation and tasting. Fans of Neapolitan pizza also suggest that the best method is to cut it into wedges and then eat each slice folded into a booklet; in this way it is in fact avoided that the mozzarella and the tomato fall into the dish and you can fully enjoy all its ingredients. Italian etiquette states that only sliced ​​pizza should be eaten by hand, the choice is yours as to which technique to use.

Chicken

According to the etiquette the chicken should be kept on the plate and patiently cut with a knife and fork, "without raging with the bones", and the same goes for any cut and type of meat. In reality eat chicken pieces, perhaps fried and accompanied by the inevitable outline of French fries, with the hands it is a widespread practice in the world.

Lamb or pork chops

Both in the typically Italian version of the ribs lamb, and in the American one of pork chops, this dish seems to be made for eating with your fingers. Whatever the type of cooking chosen or marinating with sauce, getting your hands dirty and maybe licking them after a meal is an essential ritual.

The burgers

Although someone has even invented the hamburger carrier, the lovers of this sandwich know that not only is eating with your hands necessary but it is even an art. This historically consolidated habit requires experience and the right skill, which consists of perfect grip to prevent the seasonings from toppling over. No wonder tutorials have even been created to illustrate step by step how to eat the hamburger in the right way.

The molluscs

All shellfish with shell, including clams, mussels and oysters, should always be served with a saucer next to them and can be consumed without using cutlery, this time the Italian etiquette also says. A little less formally, in the case of recipes that include a sauce, you can end the meal with a very Italian shoe.

Indian curries

Not only is it a common practice eat Indian curry with your hands, but it is also the best way, which allows you to fully enjoy the combination of the many flavors and spices contained in these special preparations.
Remember to wash your hands thoroughly but above all to collect food only using the right hand (using the thumb and the first two fingers to collect and push the food into the mouth), since eating with the left hand is considered disrespectful in Indian culture.

The Ethiopian dish injera with wat

THE'enjera con wat, typical Eritrean dish, is nothing but a soft and spongy bread with natural leavening to which are added legumes, spicy meat and vegetables. If you have been to an Eritrean restaurant at least once or have had the chance to taste this recipe in Africa, you will already know that it goes eaten by removing pieces of bread from time to time so as to wrap the dressing. Unlike the Indian curry, in this case it must be used strictly left hand, since the left hand is considered impure in the Ethiopian culture.

The sushi

From Africa we move to Japan, to talk about one of the most popular traditional dishes in the world. Well, even in the motherland, where the use of chopsticks prevails, the use of hands to eat sushi is accepted. If you decide to taste it, remember that it is a good idea to dip it in soy sauce and eat it in one bite.

Wrap and piadina, tacos, kebab, falafel and Greek pita

What do all these preparations have in common? Although they come from different countries, they are all street food, composed of a rolled outer shell of bread, more or less rigid, and a delicious filling. Whether you opt for the Mexican taste of the taco, or for the Italian piadina or a choice between these varieties of recipes, you are absolutely entitled to eat with your hands.

30 early 90s that you've definitely eaten – Italian Cuisine

early 90s


We went crazy forrice salad, confit fusilli and stuffed conchiglioni. But also gnocchi au gratin, penne and rice puddings were first courses that were very strong a few decades ago. The magic of the early 90s is linked not only to the authenticity of the preparations, but also to that desire to rediscover simplicity once the excesses (and excessive seasonings) of the 80s were abandoned.

early 90s
90's.

Here then terrines full of pasta with tuna, tomatoes and olives, creamy risottos with fish and vegetables and the appearance in the menus of vegetarian lasagna. But speaking of vegetarian dishes, at the time we had a more … like-elastic concept on the subject. Dusting off the recipe archives of the early 1990s, we have in fact noticed that vegetarian dishes were often referred to as those that actually contained sliced ​​meat, minced meat and other similar foods, but which were mostly prepared with vegetables.
Here is a fun example, our "Vegetarian" Skewers.

WE COOKED FOR YOU

"Vegetarian" skewers

Another craze of the early 1990s was that of Italianize a typically Spanish dish in a thousand ways: paella. Accompliced ​​the beautiful summer holidays on the Costa Brava, we had a great desire to try again the same emotions tasted on the Spanish coast

WE COOKED FOR YOU

Rice paella in aubergines

WE COOKED FOR YOU

Italian Paella

WE COOKED FOR YOU

Lobster bisque in paella

And now … walkman, baby carrier and boyband in the background. The time has come for rediscover 30 early 90s (in the gallery above) and eat them once more.

National spaghetti
National spaghetti.

Sea in winter: the best fish is eaten now – Italian Cuisine

Sea in winter: the best fish is eaten now


Winter is the best time to enjoy sea fish. Far from biological stops and cold waters, it is with the cold that reaches the best shape. As the experts explain, they advise not to neglect anything, from molluscs to "poor" fish

"The winter sea. It is a concept that thought does not consider. It is not very modern. It's something that nobody ever wants. " We do not doubt the abstract concept of Enrico Ruggeri – author of a memorable song – but we are in total disagreement regarding the raw fish. Even if the mixed grill and the monumental frying evoke the summer tables or the matched oysters-Champagne (wrong, however, to focus on a Chablis or a very Italian Lugana) remembers the Ferragostan dinner in the moonlight. Because beyond the biological stops – which vary from region to region – it is in the coldest months of the year that fish, crustaceans and molluscs reach the top of the form. Above all in our seas and therefore it is the advisable period to taste many species, with the certainty that they are not imported or of inferior quality. It comes from this and not from other reasons, the advice to eat i seafood and oysters first in the months with the 'r', then from September to February. Even if climate change risks limiting the period to the strictly winter one.

The best, and not touristic, Adriatic

Important detail: the greater availability calls for consumption not only of the immortal fish élite (crustaceans, oysters, branzinor …) but of what is defined "Poor fish". Fresh and treated as it should be pure enjoyment. The Bartolini family – a reference for those who love Adriatic fish and not only – for example, is working very well on the theme and offers in its Osterie (in Bologna, Cesenatico and Milano Marittima) a series of exemplary dishes on the theme that do not jar near their mythical Great Fried: The Sea in a sandwich with the fifth quarter of amberjack; Piadina with smoked mackerel; Lumachini with potato cream; Poor Clams in Casentino bean soup; Tagliatelle with cuttlefish. «Since we have a very fresh product, thanks to the fishermen friends who work exclusively for us, it becomes easy to serve unimaginable proposals in the summer – explains Andrea Bartolini, patron together with his father Stefano – and for us there is also the pride of showing how much our Adriatic offers, especially far from the tourist season

The best of Sicily

Naturally, it takes the sensibility of the patron and chef to choose the catch and interpret it to the fullest. Ciccio Sultano, bistellato with the Cathedral in Ragusa, is one of these and starts from a principle. «80% of my menu needs fish, in all species, and therefore it is suitable according to what the Sicilian sea offers in every season – he explains – I always say that the best month for fish is when you find it fresh. It seems obvious but you have to study more and educate customers not to ask for 'out of season' dishes. In the winter, Sultan prefers the sword, the amberjack, the sorrel, the alalunga, the calamari and the totanetti. And he has a weakness for the dolphinfish, fish not very well known but of great versatility, which approaches the coasts of the island and the Tyrrhenian in general at the end of autumn to lay their eggs. "We must not lose this season: it has a white, refined meat. The raw servant on spaghetti and in an antipasto with orange salad and pistachio sauce. But it is also good breaded or scalded with a sauce of black olives he says.

Scallops, mussels and oysters

Always a total supporter of seasonality is Enrico Buonocore, owner of the Langosteria Group, that to the three rooms in Milan – where the 'pantry' must still ensure the classics of the menu – flanks two temporary restaurants in Courmayeur and Paraggi. Each with a justly different vision, linked precisely to the periods. "We continue to underestimate the importance of one correct storage temperature for fish, to guarantee first of the health and then of the quality – says Buonocore – in this sense, I adore the cold months because they make the thing less complicated even in the passage from the boat to the restaurant. But what counts is the respect of the customer: in Paraggi, since we are practically on a beach and in the hot months, we avoid serving certain products while in Courmayeur we are in a natural refrigerator ideal for our counter of only raw . More and more oriented towards a limited number of suppliers and the direct management of fish, the owner of Langosteria shows us the three 'must' for the season. "The mussels are exceptional: fresh and beautiful full. Then the scallops: if they are of quality, they forget those 'rubbery' that often end up on the table. Finally, the oysters: in this period we realize that the rule of the 'r' has not flown in the air and even if the French have made canalization systems to keep the temperature where they are always low, the winter ones remain of another planet

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