Tag: excellent

The Lazio tuscia soup, an excellent idea in winter – Italian Cuisine

Tuscia soup is a Lazio specialty made with semolina and vegetables, ideal for warming up on cold winter evenings. Here's how to prepare it

In winter, when temperatures go below freezing, one for lunch or dinner vegetable soup it is always a good idea to warm up and pamper yourself in a healthy way.
We offer you one here tuscia soup, a typical specialty of the Tuscia, the region that includes the Viterbo and Orvieto areas. This soup – a mixture of vegetables to which two generous spoons of semolina – it is a substantial and nutritious first course, ideal to be offered also to children.

In our gallery, we reveal some curiosity and some practical advice to make it even more inviting, while below you will find the recipe signed La Cucina Italiana with ingredients is method to cook it at home.

The recipe for tuscia soup

Ingredients

To cook tuscia soup, also known as Viterbo semolina soup, you must get: 50 g semolina, 2 tomatoes, 1 large potato, 1 large courgette, 1 carrot, 1 celery stalk, 1 onion, grated parmesan, butter, 1 clove of garlic, a dozen fresh basil leaves, 1 tuft of parsley, extra virgin olive oil, salt.

Method

Start by preparing the vegetables: cut the courgette into thin strips, peel and cut the onion into small pieces, peel the potato and carrot and grate them. Then move on to the tomatoes, peeling them and cutting them into small pieces. Next to the vegetables, prepare a mince made with garlic, parsley, 8 of the basil leaves available and celery. Place all the vegetables (except the tomatoes, which will be added later) in a saucepan with the mince, together with 1 liter of water and cook for about 10 minutes. Add the semolina to the rain and thicken, continuing to cook for another 15 minutes. When 5 minutes are left, add half the tomatoes. At this point, turn off the heat, stir in the soup with a knob of butter and grated parmesan. Serve it steaming, adding the rest of the tomatoes raw, two basil leaves and seasoning with a drizzle of oil.

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The tricks for an excellent brown jam – Italian Cuisine

Brown jam is a delicious way to enjoy this autumn fruit, not just on toast. Discover how to prepare it at home with our recipe

Just hearing the words "brown jam"Makes your mouth water, then imagine spreading this sweet cream on a slice of good toasted bread, with a cup of steaming tea, coffee or cappuccino on the side … It would be patented as remedy for all ills. And if we give you tricks and secrets to prepare it at home? Panacea always ready to use.

How to prepare brown jam

The first fundamental ingredient for the preparation of brown jam is the patience, but it will be worth it. Wash 1.5 kg of chestnuts and engrave them with a sharp knife. Put the chestnuts in a large saucepan and cover them with water. Bring to a boil and do cook for 35-40 minutes. Cool the boiled chestnuts in their water for about 10 minutes, drain and peel them carefully.
Pass the chestnuts with the vegetable mill – for a more rustic and dense result – or blend them to obtain a smoother and more homogeneous jam. Weigh the chestnut cream obtained and pour into a saucepan sugar for 1/3 of the weight of the chestnut cream e water for 1/3 of the weight of the sugar (for example: for 1 kg of cream of chestnuts put in the pot about 330 g of sugar and about 110 ml of water). Let it caramelize over low heat water and sugar and when the water has evaporated add the chestnut cream. You do cook your jam for 30 minutes and at this point it is poured into sterilized glass jars, proceeding as for any jam.

Incurable greedy?

That is: how to make the brown jam even more irresistible. you can flavor it with a vanilla bean half open to long to add with chestnut cream in water and sugar syrup; a small glass of rum at the end of cooking it will make this jam a forbidden delight for minors; even chocolate lovers will find the right solution: some cocoa spoon at the end of cooking and chestnut jam will be an excellent competitor of the most well-known spreadable creams that you can buy ready-made.

How to use brown jam

In fact, chestnut jam reaches very high levels even on its own on toast. If you want to overdo it, try it with i mature cheeses – other than traditional honey and jams – or with the ricotta cheese. For a dolce express serve it in gods small glasses with whipped cream and hazelnuts.

Blue flags, Italy has 385 excellent beaches – Italian Cuisine

Liguria leads the ranking with three new entry locations, followed by Tuscany, Campania and Marche. The number of awards assigned to the lakes is also increasing: there are 17 in all

Italy, a land of good food, but also of excellent beaches and high-level tourist resorts: this is confirmed by the Fee (Foundation for Environmental Education), which each year assigns Blue Flags to the beaches that meet the quality criteria related to bathing waters and the services offered, taking into account the cleanliness and tourist landing. Worldwide, as many as 10% of the beaches who have obtained recognition, based on 32 sustainability criteria, are part of our peninsula.

The region the most virtuous is Liguria, with 30 locations and three new entries. Tuscany follows, with 19, then Campania, which remains with 18 flags. The Marche drops to 15: they lose two awards even if they win a new entry. Followed by Sardinia (14), Puglia (13), Calabria (11), Abruzzo (10), Lazio (9), Veneto (8), Emilia-Romagna and Sicily (7), Basilicata (5), Friuli Venezia Giulia (2 ) and Molise (1). In total, the new entries are 12, while four locations have lost the title. The therefore excellent beaches become 385 (last year were 368) and tourist landing places 72 (two more than in 2018). Also increases the number of flags assigned to lakes: they are seventeen in all. Leading the ranking is always Trentino Alto Adige, with ten locations; followed by Piedmont, with three, and Lombardy, with one. And Abruzzo marks a new entry.

This year's new entries!

In 2019 the new Municipalities are Villalago (Abruzzo, L'Aquila, Lake Scanno); Pisticci (Basilicata, Matera); San Nicola Arcella (Calabria, Cosenza); Villapiana (Calabria, Cosenza); Anzio (Lazio, Rome); Imperia (Liguria, Imperia); Riva Ligure (Liguria, Imperia); Sanremo (Liguria, Imperia); Gabicce (Marche, Pesaro Urbino); Maruggio (Puglia, Taranto); Sant’Antioco (Sardinia, Carbonia-Iglesias); Pozzallo (Sicily, Ragusa). Instead the four Municipalities that did not reconfirm the 2018 Blue Flag are Porto San Giorgio (Marche, Fermo); Porto Sant’Elpidio (Marche, Fermo); Rodi Garganico (Puglia, Foggia) and Melendugno (Puglia, Lecce).

Among the landings, the new entries are Goimperia (Liguria, Imperia); Marina di Loano (Liguria, Savona); Rodi Garganico Tourist Port (Puglia, Foggia); Yachting Santa Margherita Procida (Campania, Naples); Marina del Nettuno (Sicily, Messina) and Venice Certosa Marina (Veneto, Venice). The tourist port of Carlo Riva (Liguria, Imperia) has lost the recognition; Cala Cravieu (Liguria, Savona); Vecchia Darsena Savona (Liguria, Savona) and Cala Gavetta (Sardinia, Sassari).