Tag: party

recipes and customs for the funniest party – Italian Cuisine

Carnival in the mouth has the flavor of a sweet fried. Sugar and boiling oil. And often a super-alcoholic touch. From the times of the times: even the ancient Romans, in the centuries Avati Cristo, fried and sold fried, sweet and stuffed pasta, along the streets of the empire, for citizens and travelers during the Carnival era. Probably accompanied by wine, and in particular by an ancestor of vin brulé, which could date back to those times (by the way: here the recipe for a perfect mulled wine, the sangria of winter!).

We hope you have taken advantage of the time window between Epiphany and Carnival by following the advice to not give up the diet in winter, because now it is no longer time to save calories: Fat Tuesday is coming! From the peaks to the islands of the Bel Paese, the pans start to quiver and sizzle: here is a roundup of sweets Local carnival.

First of all there are the chatter, or lies (or 'intrigoni', in Reggio, or many other local names) whether you prefer: perhaps now the most common carnival frescos in the national territory – even if, we must admit, there is now also the 'baked' version , but above all there are the stuffed versions – like the delicious one with cocoa and pine nuts – or the accompanying sauces – in particular the hot zabaglione, also derived from it Piedmont-Ligurian. Similar to lies the 'sfrappole', typical of the carnival emilian and in particular Bolognese (here the recipe for a grappa version). Then of course i fried sweet ravioli, filled with cream, chocolate, jam, hazelnut cream & chocolate. Or maybe ricotta, in the case of Sicilians fravioli.

Also filled, with custard, i Milanese tortelli Carnival: an ancient recipe, which in the twentieth century was further enriched thanks to the vanilla. And then there are the 'Chinulille', sweets typical of the tradition Calabrian: it's exquisite panzerotti stuffed with a cream based ricotta, orange and cognac. from Romagna they arrive instead sweet carnival noodles, with sugar and grated orange peel. Fried desserts from the Carnival Tuscan are the rags at the Vin Santo, whose dough is enriched by the exquisite dessert wine, as well as by the orange peel – and orange is also the jam with which they are usually served.

They are the only ones that are made with the batter, as Orsola knows, confectioner Venetian blind that fry in the eighteenth century in a comedy by Carlo Goldoni. I'm the 'fritole', fried batter balls whose particularities are raisins and rum – a liqueur in use since the sixteenth century. Ball shaped – of the size of a walnut – they are also the Castagnole', an ancient recipe spread in the regions of Center of Italy which has different variations, but a simple base of flour, butter, sugar, eggs, yeast and lemon. And oil for frying, of course! Try them in various versions, like that aniseed or that with marsala.

Of balls – of the size of a hazelnut, however, is also composed the 'cicerchiatadi Carnevale', scenic sweet carnivalesque native ofUmbria but widespread throughout central Italy, which at mountain of fried balls unites the colorful candied fruit.

Simple, similar and certainly delicious recipes. Pancakes in gogo spread throughout Italy, starting from a great classic apple fritters. But fantasy to Carnival is essential, then invent your sweets! From February 28th to March 5th melt the reins to the imagination even in the kitchen: disguised and super-colored recipes, revelers in the kitchen. There is only one rule: at least the dessert, must necessarily be fried!

Carola Traverso Saibante
January 2019

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Dried fruit, the fixed appointment at the party table – Italian Cuisine

Unfailing after Christmas lunch, must be chosen and consumed with some forethought. Eight walnuts are good, even after a meal. But they are very caloric: do not exaggerate with quantities

It's not really Christmas if, at the end of the meal, the classic dried fruit tray is not offered. Walnuts, hazelnuts, peanuts, almonds, pistachios. Do you think you are exaggerating? In reality, with the due precautions, a bit 'of dried fruit can do well and help reduce damage from saturated fats, such as those found in meats, meats and cheeses, all great protagonists of the rich party lunches. According to a study by the Policlinico di Barcellona, published on the Journal of the American College of Cardiology, the unsaturated fatty acids of oily seeds (walnuts, hazelnuts, pine nuts, peanuts, sunflowers) have a protective effect, if consumed in the same meal, and perhaps right at the end. In particular, 8 walnuts (about 28 grams) help protect the coronaries from the negative effects of saturated fat and LDL cholesterol. Even more olive oil, as oil seeds contain more polyunsaturates. Both nuts and olive oil contribute to reducing inflammatory and oxidative reactions in the arteries, but nuts, in addition, preserve elasticity and flexibility.

Dried fruits, which to eat?

Dried fruit is part of a proper diet and has a preventive function on various diseases, such as cardiovascular diseases. But which is better to choose, especially for our Christmas lunchtime basket?

WALNUTS. We know that they contain omega-3 fatty acids that have a protective effect on the heart and help prevent atherosclerotic lesions of the walls of blood vessels. The American Food and Drug Administration, for years, recommend eating 8 a day.

HAZELNUTS. Unfortunately, many of their precious ones substances, such as vitamins A, B1, B2 and E, are lost during toasting. But the manganese containing active digestive enzymes: facilitates the synthesis of fatty acids and cholesterol and promotes the metabolism of proteins and carbohydrates. Hazelnuts contribute to the health of the digestive system, help intestinal transit and elimination of toxins.

ALMOND. They are rich in precious substances, such as potassium, calcium and phosphorus, which are important for the bones. I'm very recommended for vegetariansbecause they contain so many proteins, about 20 grams per pound. And they are a valid help against constipation.

PEANUTS. They are the most "thin", because they have less than 50 grams of fat per hectare, and are rich in potassium, phosphorus, calcium, proteins and iron.

PISTACHIOS. Avoid serving (and eating) those toasted and very salty. In the "natural" version, they have many virtues, including vitamin E, an antioxidant that works against free radicals and, therefore, against aging.

Eye to calories

Dried fruit has many virtues, but it remains a very caloric food: a pound of walnuts provides about 582 calories, a third of the energy an adult woman needs in a day. So, eat it without remorse but, at the octave, lay the nutcracker!

Habits de Lumière, the party of lights in Champagne – Italian Cuisine

If you are looking for an excuse to organize the umpteenth weekend in Champagne or you would like to go there for the first time, but you have never managed to convince your companions for anything sensitive to the charm of the bubbles, here it is served, the 14, 15 and 16 December 2018 with Habits de Lumière.
The party takes place onAvenue de Champagne of Epernay, which on this occasion looks so much like paradise, as every wine enthusiast dreams of it. The headquarters of the great maison, ancient and imposing buildings, which follow one after the other, in a luxury and magnificence competition, dress up with light games, punctuated by musical performances, able to enchant adults and children. All doors are open and visitors can move from one building to another tastings of Champagne, combined with oysters, grilled meat, cheese and other local specialties. Along the way, dozens of artists parading with gigantic horses, tightrope walkers, mimes, fantastic machines, this year inspired by the world of Jules Verne, ending with a fireworks display worthy of the glories of Versailles. The party, born in 2000 and very much felt by the vigneron, also allows you to see the real monuments of Champagne, like Monsieur Philipponnat or Madame Boizel, just to name a couple whose fortuitous meeting left me dry for the emotion.

Christmas market but above all wineries

If you cut out a long weekend, it is worth taking the opportunity to visit the Christmas market around the cathedral of Reims, one of the most beautiful in France, as well as the church itself, a gothic jewel protected as World Heritage by UNESCO, where 34 sovereigns were crowned and today is made even more precious by the exciting polychrome windows, made by the likes of by Marc Chagall.
Of course you can not take a trip to Champagne without visiting at least one winery and a good idea to involve the whole family is to choose one where the "Wow effect" is assured. Like Taittinger, in Reims, one of the only six big houses (along with Ruinart, Pommery, Veuve Clicquot, Charles Heidsieck and GH Martel) that has the cellars set in the ancient crayères, real underground gypsum cathedrals, excavated at the time of the Romans, with galleries long kilometers, where the bottles rest and where they are still visible remains of the ancient crypt of the church of Saint-Nicaise and engravings made by the French population that in these places has always found refuge during the many wars that have troubled the region .
Finally, a couple of practical information: the most convenient way to get to Champagne is by air to Paris Charles de Gaulle. From here, with a TGV stop you get to the Champagne-Ardenne station where you find the local train connection to Reims or where you can take a taxi (better book it). But if you want to stock up on bottles, the car remains the best option …

Where to sleep

If you are traveling by car, you can sleep in Reims, a very pleasant and well-connected town: a good address is that ofHotel de la Paix (9, rue Buirette) less than a ten minute walk from the train station and the cathedral. If you travel by car, you can surrender to the charm of a hotel in some village surrounded by vineyards. A good choice is theCastel Jeanson hotel in Ay, owned by the family Henri Goutorbe, which also produces very interesting Champagne with an excellent quality-price ratio.
If you are looking for a charming accommodation, you can rent one of the suites of the De Venoge house, directly on the avenue de Champagne in Epernay, so as not to miss a minute of the party.

For information: habitsdelumiere.epernay.fr; Comité Champagne champagne.fr/it