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Gallura soup, let's make it like in Sardinia – Italian Cuisine

Poor ingredients and a lot of taste for a soup that celebrates the peasant flavors of an island that is never banal.

How would you define the inhabitants of an island bathed on all its coasts by a splendid sea, who express the best of their gastronomic tradition using raw materials from the hinterland? If you call them Sardinians make no mistake and the Gallura soup is the perfect example.

Born in Gallura (a region that extends in the north-eastern part of the island) is a traditional peasant dish considered the first bridal par excellence and still offered on the menus of the best restaurants and farmhouses in the north of the island. What amazes those who order it for the first time is first of all the appearance: despite being called a soup, it has the "firm" and compact appearance of a lasagna and, just like the historic Emilian preparation, it is made up of stuffed layers. But what is it prepared with? The ingredients of the Gallura soup are very simple: stale bread, cheese and meat broth (traditionally of sheep).

The recipe for the Gallura soup

Ingredients for 6 people

1 l of sheep broth, 270 g stale bread, 500 g of grated cheese (aged Sardinian pecorino, panedda), black pepper.

For the broth
500 g sheep meat, 1 celery stick, 1 onion, 1 carrot, salt, pepper.

Method

First, prepare the sheep meat broth with the ingredients listed above. If you are unable to find sheep meat, use a mixture of beef and lamb. At this point, grate the cheese in a bowl and flavor it with plenty of ground pepper. Cut the stale bread into slices and arrange them on the bottom of a pan. Now sprinkle with a generous layer of grated cheese that you will cover again with some bread on top of which you will place a last layer of cheese going on like this until you have formed 4 layers.

Slowly pour the sheep broth over the bread and cheese, making it absorb well. Once finished, cover with a last layer of cheese. Bake at 200 ° C for about 30 minutes until the broth has evaporated and a cheese crust has formed on the surface.

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September, let's go back to toast! All wine events (and more) – Italian Cuisine

For many, the holidays are over, but at the weekend we can continue to have fun and relax. With a glass in hand among the vineyards, but also discovering how a balsamic vinegar is born or the path of milk to cheese

The office, school, going out with friends: little by little, everything is returning to normal, or almost, because we always have to deal with masks, disinfectant gel, distance and all the precautions related to Covid-19. Small, but important gestures that allow us to be together again and also to participate in those events that in recent months we have seen canceled or postponed. It starts again from here too. And, then, here are the food and wine initiatives scheduled for September.

Sforzato and pizzoccheri in Valtellina

From 11 to 13 September the city of Tirano hosts the sixth edition of the wine festival Heroic Red. It will be a weekend to savor the Valtellina at 360 degrees with tastings, music, meetings to discover the excellence of the territory, itineraries among the terraced vineyards and in the historic center, guided tours in the palaces and culinary experiences. Twenty-nine wineries producing Vino Sforzato offer tastings of their wines in three elegant locations in the historic center of Tirano: Palazzo Salis, Palazzo Merizzi and Palazzo Marinoni to create the perfect combination of oenology, culture and hospitality and offer visitors an experience made of history , scents, aromas and culture that the territory offers. Also in Valtellina, every weekend in September, in Teglio, thanks to the initiative Pizzocchero d’oro, you can taste the pizzoccheri and the typical products of the territory thanks to themed menus offered in restaurants and farmhouses.

Franciacorta in the cellar

On 12-13 and 19-20 September the autumn appointment with the Franciacorta Festival, a widespread event to discover the territory of the famous bubbles among wineries, restaurants, producers. On the official website you can discover all the places affected by the event and all the planned initiatives and you can also make a nice test to find the event that's right for you including dinners under the stars, aperitifs at sunset, pedaling through the vineyards, walking in historic centers, guided visits to sites of interest, picnics among the rows, pairing with sushi and spit. For example, the Berlucchi winery among other things it offers a brunch at the castle: the tour of the historic cellar is followed by a brunch in the panoramic vineyard of the Berlucchi Castle, accompanied by live music. The gourmand box is combined with the 3 Franciacortas of the Berlucchi '61 line. Reservation required.

Cellars open during the harvest

With Open Cellars in Harvest in the months of September and October, the wineries associated with Wine Tourism Movement will open their doors to visitors again with visits to the vineyard and tastings, wine trekking and traditional pressing to experience the magic of the grape harvest from Piedmont to Sicily. New this year will be the first edition of Picnic in Cantina: on the weekends of 19-20 September and 26-27 September, the largest picnic in Italy will take place, a "strictly chic" picnic with a glass of wine in hand , to savor the wine tourism areas even in times of social distancing and rediscover the luxury of simple things and life in the open air.

Alassio, A sea of… champagne

Destination for the weekend? A Sea of Champagne! This is the title of the event dedicated to bubbles which returns to Alassio on 20 and 21 September with its eighth edition. At the Diana Grand Hotel you can taste over 120 of the best labels from over 40 French maison, accompanying the wine with fine products of the land and sea. Also on the program are masterclasses with illustrious names in the world of wine, gala dinners, sensory analysis sessions, a national preview of the truffle of the Alba Truffle Fair and cocktail presentations.

Gastronomic September in Parma

Until 30 September a widespread event will bring the culture of food to the Parma area with many events, from solidarity dinners to storytellers in the tavern. Here you can learn more about the Gastronomic September program, or on the official website www.parmacityofgastronomy.it.

Open Acetaie in Modena

How is a balsamic vinegar born? You can see it with your own eyes by visiting the vinegar factories and talking to the producers: the appointment is with Open Acetaie, organized on 27 September by the Consortium for the Protection of Balsamic Vinegar of Modena PGI and the Consortium for the Protection of Traditional Balsamic Vinegar of Modena PDO. Throughout the province of Modena about thirty vinegar producers will offer tasting tours accompanied by walks in the vineyards, harvests of the children and demonstrations of cooking the must, live music and snacks based on typical specialties of the territory, from Lambrusco to crescentine, up to pies with ancient fruit jams.

Trentino in a jar

On weekends in September, but also in October and early November, fourteen farmhouses located throughout the Trentino area offer experiences from harvesting in the field to creating the fruit preserves offered by nature. Find it here the Trentino program in a jar to choose what you want to do: pickled vegetables, onion and apple sauce, but also black cabbage pesto, apple strudel jam.

Milk celebrating in Trentino

An event for young and old to discover the path of milk, from milking in the malghe to cheese tasting. Milk in celebration is scheduled for 12 and 13 September at Alpe Cimbra with workshops for making caciotte, butter and canederli, but also trekking and bike tours in the mountains, games and picnics in nature.

Sea plastic in Rome

The second edition of A-SEA PLASTIC, the plastic free Eco Festival, returns to the Tourist Port of Rome, in the territory of the X Municipio and to Ostia Antica, from 19 September to 10 October. The aim of the festival is to raise public awareness on the issue of plastic pollution (widespread also in the kitchen) to the detriment of the seas and to underline how this material, appropriately recovered, can transform itself from plastic into the sea into "plastic to love ". On the key days of Saturday 26 and Sunday 27 September, debates with environmental protection experts, talk-performances, live painting, live music concerts, workshops for children will alternate and you can also participate in the "Explorations between nature and history" , six guided walks to discover and learn how to protect the territory of Ostia and Ostia Antica.

Millefeuille of mozzarella: let's give a twist to the caprese! – Italian Cuisine

A caprese revisited in form (but also in ingredients) for an original and fun dish!

There mozzarella cheese it is the queen of summer recipes: it looks great sliced or diced in dozens of quick and cold dishes, which are prepared in a short time without turning on the stove. As the Caprese where mozzarella goes perfectly with i tomatoes and the fresh basil.

But why not offer this typical Italian dish in a more original and fun version? For example, in one a thousand leaves, that is, arranging the slices of tomato and mozzarella in layers, for a nice looking dish.

The millefeuille of mozzarella can be made in many greedy ones variants: here are some of them!

Caprese millefeuille

The ingredients for this millefeuille are: 4 round tomatoes, 4 mozzarella, 4 tablespoons of pesto (you hate basil you hate pistachios), 4 fresh basil leaves, extra virgin olive oil, oregano and salt to taste. Do so: cut both the tomatoes and the mozzarella into slices. On the serving plate, begin to assemble the turrets: start with the tomato, then a slice of mozzarella, then a slice of tomato and so on. With each layer sprinkle with salt and dried oregano. Finish with the slice of mozzarella, on which you will pour a teaspoon of pesto decorating with a basil leaf.

Millefeuille of mozzarella and figs

THE figs they are a fruit often used in the kitchen for appetizers or main courses. As in this case, so you need them: 8 figs, 2 mozzarella, wildflower honey, pink pepper and thyme to taste. Do so: wash the figs well and do not remove the peel. Cut them horizontally into 3 parts. Now also cut the mozzarella into slices half a centimeter thick, taking care to shape them to the same width as the fig. Begin to assemble the millefeuille, starting with the bottom of the fig and alternating with a slice of mozzarella, until you reassemble the cap of the fruit. Colateci over the honey and season with a sprinkling of thyme and pink pepper.

Millefeuille of mozzarella with bresaola and rocket

Why not enrich the classic summer dish bresaola is rocket salad with mozzarella? Get: 2 mozzarella, 100 gr of bresaola, rocket, cherry tomatoes, extra virgin olive oil and salt to taste. Do so: cut the mozzarella into discs. To assemble the millefeuille, start with the mozzarella, then add a slice of bresaola and rocket. Then repeat the operation, until you close with the last disc, on top of which you can place slices of cherry tomatoes. Drizzle with a drizzle of extra virgin olive oil and season with salt and serve.

Millefeuille of mozzarella with raw ham and melon

Also in this case we revisit a classic of the summer kitchen – Ham and melon – by way of "millefeuille". Get: half a melon, 200 gr of mozzarella, 80 gr of raw ham, chopped pistachios, balsamic glaze, extra virgin olive oil, salt and pepper to taste. Do so: cut the melon into small slices and the mozzarella into discs. With the help of a pastry cutter, start arranging the melon slices on the bottom, covering the base well, then place a disc of mozzarella and sprinkle with salt and pepper. Now place a slice of raw ham, then another disc of mozzarella, ending with a layer of melon and a slice of ham. Gently remove the pastry rings, sprinkle with chopped pistachios, a drizzle of extra virgin olive oil and a balsamic glaze (if desired). Serve immediately.

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