Tag: Guide

The peppers are not all the same: choice guide – Italian Cuisine

177436


Colorful, tasty fruits – or rather berries! – in the warm season, we learned the 5 tricks to prepare and above all to digest the peppers. Protagonists of tables, recipes and grills, even if i pepperoni they are on sale all year round, it is in the maturity of the summer season that they should be parted and enjoyed – as with all fruit and vegetables, seasonality is important.

The pepper is normally grown in flat, silty and sandy lands. Sowing takes place between December and early April, while it is harvested, strictly by hand, from the end of July. In August the apotheosis begins and it is then in September that we can still buy those nostrani, grown in open fields in the regions of our South, more tasty. In the other months of the year, peppers grown in greenhouses are marketed, or they come from abroad. In Italy, in fact, lately the imports have exceeded the exports, due to the constant reduction of the cultivated surfaces.

How to proceed with their choice and purchase, then?

The choice

At the time of purchase, choose the peppers with the shiny and well stretched peel, with the firm pulp to the touch, without roughness and dents, with the cut of the peduncle quite fresh. If you do not use them right away, you can keep them in the lower part of the refrigerator even for a week.

177436The varieties

There are many types of peppers, also because each year new varieties or selected hybrids are added to the traditional ones. Commercially sweet peppers are distinguished by their shape ("long" or "square") and color (green, red or yellow). In general, the red peppers have thick and crunchy pulp, the yellow ones are more tender and juicy, the green ones have a more herbaceous flavor. The Slow Food presidium watches over the Lungo, renamed Corno di Bue: intense yellow or bright red, conical shape and dimensions that exceed 20 centimeters.

Square of Asti: it can be red or yellow, it has a very fleshy and sweet pulp and is recognized by the typical shape that gives it its name, with four lobes at the base. For this reason it is an ideal "basket" for stuffed rice or meat, to be cooked baked. In Piedmont, its territory of origin, it is eaten raw in pinzimonio or with the typical bagna cauda.

Pepper of Carmagnola: it is cultivated with traditional methods on about 200 hectares in the territories of the province of Turin and Cuneo and harvested from the end of July to the end of October. There are four types, but the most common are the "Corno" or "Lungo" and the "Quadrato", both yellow or red. These too can be tasted raw, but they are also excellent roasted in the oven or in the classic combination of Piedmontese cuisine with rabbit.

Pepper of Pontecorvo Dop: cultivated in the province of Frosinone, where it is harvested until the end of October, it has an elongated shape and a bright red color, but can have green streaks up to 40% of its surface. With an intense and slightly spicy flavor, it is characterized by a particularly thin skin, which makes it more digestible. Excellent consumed fresh (in salads or in pinzimonio), but also cooked (for peperonata and caponata).

Friggitello: small (about 10 cm), of an intense green color and tapered, its production is concentrated in the South, mainly in Campania, as well as in Puglia and Basilicata, where it is harvested as it matures until the end of September. Characterized by a sweet taste, it can be used raw in mixed salads, or in the classic peperonata. Traditionally, in the Neapolitan cuisine comes fried in a pan (hence the name): those young, particularly sweet, can be fried whole, without eliminating seeds and peduncle.

Cornelius: it's a new variety of pepper, selected from the traditional "corna di toro", with which it has in common the elongated shape and the intense and brilliant color: yellow, red or red with green streaks. The peel is thin, so that it is not necessary to peel it, the flesh is meaty, crunchy and very sweet. Characteristics that make it ideal both for raw consumption, for greater digestibility, and in the kitchen, for the simplicity of preparation. It is produced in Sicily, with the integrated production method.

How to clean

The internal white seeds must be eliminated, as are the more fibrous ribs. Also the petiole must be eliminated, unless it is used to lift the cap in the filled versions. If the peel is thick, remove it with a potato peeler: the peppers will turn out more digestible. Another method is to put them on the plate lined with wet and squeezed baking paper and toast them (180 °) for about 40 minutes, turning them often. Let them cool in a bag, then peel them: you will get perfect and well-cooked layers.

Paola Mancuso
September 2016
updated August 2019
from Emanuela Di Pasqua

DISCOVER THE COOKING COURSES OF SALT & PEPE

Gourmet Guide: Santa Rita district – Italian Cuisine

Gourmet Guide: Santa Rita district


For golosoni always looking for gastronomic gems: because there is not only the center of Turin

One of the most populous neighborhoods in the city of Turin, Santa Rita, known above all for its large fruit and vegetable market, reveals authentic gastronomic surprises.

Best veal with tuna sauce

Where to eat it
Trattoria alle Lavagne, Corso Agnelli 56B
A very small restaurant, so small that if you want to have dinner here, the advice is to book. Tasty and comforting trattoria kitchen, classic recipes and some with a nice creative touch prepared with quality products. The vitello tonnato is excellent, a tasty and soft walker, accompanied by its traditional sauce, the tonnata. If you want to give yourself a gift, order it with the Russian salad. Both are delicious.

Where to buy it
Gastronomy Gallo dal 1956, corso Sebastopoli 161
For over 50 years in the heart (and not only!) Of Turin's gastronomy, Gallo gastronomy has always proved to live up to its customers' expectations: a selection of the best products of the Italian territory, from cheeses to cured meats, to the best wineries, with more than 1000 labels selected by Fabio Gallo (president of AIS Piemonte). And among the products to put in the wicker shopping basket there are various dishes selected from the vast range of Gallo gastronomy, including veal with tuna sauce. We recommend a taste of anchovies in green, sautéed in Milanese and chicken galantine, perfect proposals for a summer version of the Merino Sinoira.

Best agnolotto

Where to eat it
The dinner with the flakes, Via Spano 16
It offers a curious and delicious twinning between Piedmontese and Sicilian cuisine. Here you will find a Piedmont tasting menu with mixed Piedmontese appetizer, traditional agnolotti, Fassone cut and desserts for € 30 excluding wines.
P.Š. Or excellent Cappelletti in broth from Fassone (autumn / winter season) at the Enoteca La Cantinetta, via Buenos Aires 73. Mark in the diary, open only for lunch. Interesting proposal for takeaway wines.

Where to buy it
Pastificio Peinetti, Via Tripoli 65
Specializing in the production of fresh pasta and gastronomy, the pasta factory is near the church of Santa Rita, which gives its name to the neighborhood. The Pastificio Peinetti over the years has been able to win over customers with orecchiette or cavatelli, but also for agnolotti. The agnolotti di Peinetti are prepared with roast veal, pork and lightly spiced with nutmeg. Usually served with roast sauce or butter and sage.

Gianduiotto

Fabrizio Racca, Via San Marino 95
We are not just talking about gianduiotti, but a real enchanted world, that of Fabrizio Racca and his sweet magic.
Fabrizio Racca has chosen the Santa Rita neighborhood instead of the city center, but his clientele arrives here, in Via San Marino, in the heart of Santa Rita from all over Turin and beyond. Unique are its desserts Monoporions or those with Bicchiere, the same cost, Euro 4.50 each to taste one of his sweet creations. In the single portions Il Diamantino three chocolates, meringue with red fruits (delicious and light) or Hazelnut, Gianduia and almond brittle. Tiramisù, peach, cocoa and amaretto biscuits in a glass. The game of the glass is really interesting, you buy the sweet, the glass can be brought back to the pastry shop, where it will be reused for other sweets (and discounted) or you can use it at home.
All the desserts of Fabrizio Racca can be ordered on the Fabrizio Racca website and the day after the order will be collected at the Via San Marino 95 store. Payment directly in the store. Highly recommended tasting!

Ice cream

Yummy Gelateria, Corso IV Novembre 110
Classic flavors such as chocolate, cream, fiordilatte or stracciatella, but also some delicious novelties such as the Yummy taste, a fiordilatte base with a dark chocolate coating and a crunchy almond and pistachio chip. Excellent proposal for ice cream cakes. Interesting service at home with Eat in Time (from the website).

Coffee and Pasticciotto Leccese

Reporting for The best Pasticciotto from Santa Rita (and perhaps from the city) paired with Quarta coffee, Elba pastry shop (Corso Orbassano, 96). Also try the Rustici Salentini, super good ones with béchamel, fiordilatte and tomato. In short, from Elba the classic Lecce breakfast, complete with a doc coffee.

Gourmet Guide: Crocetta district – Italian Cuisine – Italian Cuisine

Gourmet Guide: Crocetta district - Italian Cuisine


The fifth Guide to the neighborhoods of Turin is dedicated to the district of the Crocetta, considered by the Turinese one of the most chic of the city

We have selected some addresses for you if you are looking for agnolotti, ice cream and gianduiotti to lick your whiskers and maybe organize the shopping (or take-away) for the day of Ferragosto.

Best Tuna Calf
Where to buy it
Baracco pasta factory, course Alcide De Gasperi 53B
Slow cooking at low temperature, the sauce prepared with a light mayonnaise base, enriched with capers. A lighter version of the classic traditional sauce.

Where to eat it
Taverna delle Rose, Via Massena 24
A restaurant outside the box, a location reminiscent of an old tavern, with white and red checkered tablecloths, exposed bricks, wine flasks, which resists the changing signs of the times. A traditional cuisine, with Piedmontese and Sicilian dishes. the tavern of roses never disappoints, a comfortable kitchen, an interesting wine list with unusual proposals like La Scolca, winemakers in that of Gavi (Al) or Orsolani, Cantina di Erbaluce di Caluso. They offer a soft and delicious version of Vitello Tonnato Bon Bon: small bites covered with tuna sauce prepared in an ancient way.

Best Agnolotto
Where to eat it
Restaurant union, Corso Carlo and Nello Rosselli 54A
A revisited version of agnolotto, the ravioli of the village with roast sauce and Gremolada, which we find in the tasting menu.
Or, in the maritime interpretation, those with cuttlefish ink with broccoli cream and confit cherry tomatoes. In the kitchen the chef Paolo Cecchi, son of art: the chef's family is that of the Cecchi pizzerias, one of the best known in town for pizza with the pan. The place is small (about 20 seats), better to book.

Where to buy it
Baracco pasta factory, course Alcide De Gasperi 53B
Expert pasta makers from the Monferrato for more than twenty years, their agnolotto, stuffed with beef and rabbit, was awarded by Slow Food as the Migliore del Monferrato.
An obsessive selection of raw materials by Diego Baracco and all his staff, uses only recipes belonging to his family for his products and the quality is the same that his mother used before him.
Products that have also distinguished themselves for the originality of the fillings: in addition to the classic, with beef and rabbit, also of wild boar, of donkey. but also potato gnocchi, Panzerotti di magro, traditional cappelletti to be served in Cappone broth. In the shop of Corso De Gasperi you can also buy the excellences of the Basso Monferrato such as wines, cheeses, meats, desserts and biscuits.
Note to the sweet tooth: the Turin store is also open on Sunday mornings, from 8 to 12.30.

Best Ice Cream
Mara dei Boschi, Corso De Gasperi 57
Mara also boomed in Crocetta, one of Turin's best-known ice cream parlors, conquering everyone even in one of the most chic neighborhoods in the city.
For an ice cream cone, especially in summer, you'll have to queue up and wait for your turn. But it will be worth it. The Marotto remains one of our favorites, the fabulous Gianduiotto Gelato, without dairy products, 100% Langa flavor with hazelnuts from Alta Langa Azienda Agricola. And then Mara de Bois, the famous Mara dei Boschi, which gave its name to the ice cream shop, but also orange and chocolate and the Absolute Pistachio.
And then the tastes of seasonal fruit, which everyone likes. If there is space left, try the fabulous brioche with ice cream.

Where to buy (and taste) coffee
La Hacienda, via San Secondo 17
A tiny coffee shop, which opened a few months ago, but which is already a reference point for coffee lovers with a capital C.
Two Colombian sisters, Leidy and Natalia Arias have chosen Turin to open the business. From Apìa, a very small city in the mountainous region of Risaralta (Colombia) in Turin. The coffee comes from there, from Apìa, and in Turin it is served in a filter (with different types), but also in an espresso version.
After a course of study of techniques and coffee in Colombia for Leidy, who makes her fall in love with this ancient and invigorating drink, so much that she decides to open her corner of Colombia in Turin, in the Crocetta district. Open every day except Sunday. Follow their adventures made in Colombia also on Instagram.

Best Gianduiotto
Odilla Bastoni Historical Shop, Via Fratelli Carle 38
In 2004 Gabriele Maiolani decided to open a laboratory, after an intense experience in France, where he learned the best techniques in cocoa processing, studying with the greatest professionals in the sector. In the Crocetta district he opens and dedicates the workshop to his mother, Odilla Bastoni, who has dedicated herself for almost all her life to painting on ceramics.
Gabriele selects for his products the best excellences, starting from the cocoa beans (from the Peruvian Criollo to the Venezuelan Trinitario) up to the hazelnuts, working exclusively with the Tonda Gentile PGI.
This is how truly unique products are born, such as its Gianduiotto, in the classic version without milk, a hazelnut cream that is addictive or its famous Nocciolino, a chocolate prepared with a nut in the heart of chocolate.

Proudly powered by WordPress