Tag: good

At the table with good manners – Italian Cuisine

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"Good manners are the sensitive awareness of the feelings of others. If you have that awareness, you have good manners, no matter which fork you are using. "

Emily Post, author of Table Manners and American writer famous for being a label expert, emphasizing the importance of sensitivity and common sense in any social situation, but in reality it is far from being lenient in the case of the wrong fork or incorrect posture at the table. In short, there is not like the banquet to reveal the inadequacies in terms of etiquette and the true class of people. If then lunch or dinner are for work, the attentions are even more necessary to prevent a meeting born to conclude a business from turning into a total disaster.

178135Julia struggling with the escargots
Pretty women docet: the cult film shows us a delightful Julia Roberts grappling with the right fork during a business meeting and reveals, with the exaggerations of a film, how the table label is articulated and at the same time as a you can carry out very complicated negotiations. The world of gastronomic conventions is precisely a world, so much so that it has been the subject of a multitude of films that have made the history of cinema, portraying the most vulgar Italianness and the most noble at the table.

Lapalisse
Let's start by saying that at the table no verses are emitted (let alone digested noisily), you don't put your elbows on the table, you don't talk out loud, you don't face disgusting themes, you assume a straight and composed posture, you don't talk with a full mouth: in short, the survival kit is absolutely intuitive and common sense.

Hands in food
Then come the most articulated rules, those conventions that require you to set the table in a certain way, to ask the service personnel with discretion, to signal that you are satiated by putting the cutlery back on the plate, to gently wipe your mouth with the napkin first and after drinking (the horrible mark of the lipstick left on the glass and even worse the greasy one), to never bring the knife to the mouth for any reason, not to eat with the hands nothing that is not sliced ​​pizza, shellfish or some molluscs. Green light for the hands with pastries and grana cheese, which should be served already cut into chunks, and of course with the so-called finger foods, small saucers and appetizers to be consumed with your hands. To dispel the legend of the chicken leg, strictly prohibited by the label which then imposes, in the case of fruit, a strict protocol: almost all the fruits must be consumed with a knife and fork, but some can be eaten with your hands in a single bite . The grape is chaste to itself, which must be removed by grape with the right hand and kept strictly with the left.

178138Let's call it elegance
Tone of voice, gestures, conversation, clothing are other essential components of good manners, always in the pursuit of discretion and sobriety. In this case it is common sense, all-round intelligence and education to guide us towards correct behavior, regardless of the right fork. It is good to see the label lessons given by the hotel porter to Vivienne-Julia Roberts in Pretty Women, but it would also be good that, especially in business dinners, you should avoid challenging foods to deal with. Lust but not least there is the alcohol chapter which states that those who are hosted must abide by the conduct and choices of the host. And although it may seem self-evident, we remark that too many glasses can sometimes blow a deal, but even a relationship (especially if the extra glass is vodka). Although in some cases the slightly disinhibiting effect can favor the business and beyond. Then there is an etiquette that establishes who has to start eating first (the hostess and first of all the most mature), how to consume the board and a myriad of other under rules that might be worth reading carefully at least once in life. It is not said that you decide to observe them, but it is good to know them to deal easily with any situation with any diner. Finally, the phone question is controversial, but it seems to us a good and right action not to keep it at the table and, above all, to silence it, avoiding to diners and members, friends and neighbors of the table, noisy ringers that disturb the sacredness of a meal together.

Emanuela Di Pasqua,
October 2019

DISCOVER THE COOKING COURSES SALT & PEPE

Lots of good risottos to be skipped the next day – Italian Cuisine


Seasonal ingredients, but also what's left in the pantry and in the fridge, a few handfuls of rice, a little care and the magic is done. Risotto is all we want now to savor pumpkin, mushrooms, cheese and legumes giving the dishes fragrance and richness. Even better if the goodness prepared, it can turn into a quick lunch the next day with a few leaps in the pan and a drizzle of oil or butter.
A little makeup: if you want to build the next day jump rice that has the shape of a cake, flatten it and shape it into a dish pressing it a little. Then heat a knob of butter in the pan and heat it one side at a time for about three minutes. In the last minutes of cooking, sprinkle to taste with grated cheese so that it melts.

Ideal recipes? Risotto with ribs, al tarragon with prawns and artichokes, Milanese style, with artichokes and pecorino, yellow with vegetables, with pumpkin and beans, a Bonarda and cabbage orange hood, with beans and radicchio, with bresaola and scimudin, risotto of pumpkin with orecchiette, with apples and curry, preed with spices with risotto, with peas, mint and green apple, green risotto, vegetarian, of pumpkin, zucchini and gorgonzola, with pears and radicchio red, creamy of pumpkin and milk, to the lemon with bresaola and rocket, with finferli and sbrinz, with olives, to the yellow pumpkin, with sausage, rustic with champignons, to potatoes with salamelle, with lentil and bacon cream, with peas, rustic in red wine, with cavolini, parmigiana in risotto, raspadura, with radicchio and plums, with cabbage and ribs, alle annurche and provolone, to the perfumes of the South, to the pumpkin and crescenza, with thistles and sausage, with speck and bitto apples, with nuggets and spicy tomato, smoked and sunflower seeds, with Renetta apple and gorgonzola natural, a licorice with partridge sauce and chanterelles and with pumpkin and fried sage.

Licorice risotto with partridge ragout and chanterelles
Licorice risotto with partridge ragout and chanterelles.

Here are our risottos that are also good to jump

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Risotto with ribs

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Tarragon risotto with prawns and artichokes

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Saffron risotto

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Risotto with artichokes and pecorino cheese

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Yellow risotto with vegetables

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Risotto with pumpkin and beans

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Bonarda risotto and orange cabbage

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Risotto with beans and radicchio

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Risotto with bresaola and scimudin

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Pumpkin risotto with orecchiette

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Spice belly with risotto

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Risotto with peas, mint and green apple

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Green risotto

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Vegetarian risotto

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Pumpkin, courgette and gorgonzola risotto

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Risotto with pears and red radicchio

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Creamy pumpkin and milk risotto

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Lemon risotto with bresaola and rocket

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Risotto with chanterelles and sbrinz

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Risotto with olives

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Yellow pumpkin risotto, the perfect recipe

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Risotto with sausage

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Rustic risotto with champignon mushrooms

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Potato risotto with salami

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Risotto with peas

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Rustic risotto with red wine

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Risotto with sprouts

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Parmigiana in risotto

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Risotto with raspadura

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Risotto with radicchio and plums

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Risotto with cabbage and ribs

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Risotto with annurche and provolone apples

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Risotto with Southern flavors

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Pumpkin risotto and crescenza

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Risotto with thistles and sausage

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Risotto with apples, speck and bitto

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Risotto with nuggets and spicy tomato

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Smoked risotto and sunflower seeds

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Risotto with Renetta apple and natural gorgonzola

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Licorice risotto with partridge ragout and chanterelles

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Risotto with pumpkin and fried sage

Strudel: all the recipes to make it as good as your grandmother's – Italian Cuisine


Apples, raisins, cinnamon, but also jams and delicate creams: in each house the strudel has a different fragrance and consistency and comes from simple and ancient traditions that too often we risk not inheriting.
But we must not lose heart, our recipe book contains all the answers we are looking for. Classic recipes, imaginative variations, different textures to meet everyone's tastes and experiment with strudel in 15 unmissable recipes: filo pastry strudel with seasonal fruit, of ricotta cheese, at cherries, strudel swings to theapricot, with ricotta and strawberries, of abbot pears, of pears, small strudel of apples and strawberries, of apples with biscuits, of nectarines and rum, of oranges and apples, of plums and almonds and strudel slices of apricots with lemon sauce.

If instead you remember one by one the ingredients of the filling that you prepared at home when you were little, but you miss the dough recipe, here it is in simple steps.

Ingredients for 6 people

150 g flour – 50 g very soft butter – 1 egg – salt

Method

Mix the ingredients in a bowl with a tablespoon of water. Mix them with your hands until they are mixed in a slightly sticky mixture. Transfer the mixture to the pastry board and knead it for a few minutes until it is smooth and elastic. When the dough is elastic enough to be able to pull it without breaking, collect it in a small ball and let it rest under a hot pan for 40 '. Roll out the dough on a floured cloth, first with a rolling pin, then with your hands: place them under the pastry with the back up, widening the dough until it is almost transparent. Use the cloth to roll the strudel dough, after you have placed the filling on the surface. You will also need the tea towel to transfer the roll from the pastry board to the baking tray.

Once stuffed and cooked, why not serve it warm with a scoop of fior di latte ice cream?

Here are our 15 recipes for strudel

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Phyllo strudel with seasonal fruit

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Ricotta Strudel

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Cherry strudel

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Apricot strudel swivels

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strudel

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Apricot strudel

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Strudel with ricotta and strawberries

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Abbot pear strudel

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Strudel Of Pears

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Small apple and strawberry strudel

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Apple strudel with biscuits

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Nectarine and rum strudel

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Plum and almond strudel

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