Tag: sea

Despite Covid, Italians dream of holidays (and the sea) – Italian Cuisine

According to a survey by Eden Viaggi, Italians have not lost the desire to travel. And the first desire for summer remains the beach

Before the emergency exploded Coronavirus, the 39% of Italians had already booked the holidays for spring bridges or forsummer. Trips that have been canceled, postponed or are still waiting to be confirmed. Now that the go-ahead between the regions has been given and 25 Italian airports are back in operation, 63% of people want to return to travel as soon as possible and possibly do so in our country. This is what emerges from a poll on a sample of over 10,000 Italians carried out by Eden Travel who investigated the wishes of Italians in terms of holidays and travel after this lockdown period.

Quarantine fantasy trips

Meaningful the fact that 18% who had booked the holidays before the emergency he has not yet canceled them. And that the 60% of the Italians you already declare feel comfortable with the idea of traveling in Italy, while the 33% it has the same serenity towards travel abroad. Waiting for the next escape we have not stopped travel with the mind and fantasize (91% of the interviewees did it): there are those who started relate to old photos of past trips (50%), who started get information by browsing catalogs and web pages of Tour Operators (49%) or, again, travel blogger magazines and stories (13%), those who trusted the company (26%) or those who have traveled on the movie plots (21%) e some books (16%).

Beach holidays: the desire of 65% of Italians

But what trips do Italians dream of now? Desires have not changed so much: the 65% dream of a holiday All Inclusive at the sea, to allow yourself a well-deserved relaxation and finally unplug the plug after these months of smart working and distance learning. Always the sea but with flight + hotel package is the desire of 36% of respondents. Mountain, nature and clean air are the dream of 16%, while others await the moment when they can finally visit the most beautiful again art City (14%), between exhibitions, museums and ancient wonders, or where they can experience the adventure of a safari in Africa (13%) to see the Big Five up close in their natural habitat, without neglecting the desire for a return of the group travel (10%) which includes the theme of sharing experiences and sustainable tours (10%) to get closer and closer to local populations and customs. Since the Italians travel mainly in family (38%) or with your own partner (44%) looking for hospitality in the villages (54% of responses), followed by hotel or bed & breakfast (25%), luxury resort (17%) e flat (14%).

Discounts, security, advice are sought

And, given the period in which we find ourselves, 49% of Italians expect discounts on travel that allow everyone to enjoy a vacation, the safety in facilities and on the go (24%), a more complete travel insurance that allows you to leave in peace (15%) and more advice from tourism experts on what will be the best holiday destinations to choose from (12%). But, as a demonstration of what has already been said, that is that people really can't wait to move around the world free, 27% say with passion that they want to adapt to everything, the important thing is to start traveling again.

Appetizer of sea and land? Mussels stuffed with caciocavallo! – Italian Cuisine

The mussels stuffed with caciocavallo are a tasty appetizer halfway between the sea and the land, easy to prepare and irresistible

Do you fancy a starter that you mix flavors of sea and land, in a balanced mix full of flavor? The mussels stuffed with caciocavallo they are the answer to your desires, a soft sweet heart wrapped in the flavor of the cheese, accompanied by the acidity of the tomatoes. Virtually irresistible.

How to choose mussels

The mussels are among the clams less valuable and on sale are found all year round, but the best time to buy them is during the months without "r", from May to August, when their taste is at its peak. When you buy them, check also the color of the mussel, which must be shiny and shiny, the valves must be well closed and not broken. If the mussels come from farms, it is necessary to check that on the package there is a label that describes their origin, the date of collection and packaging. If you buy them and have them cleaned, remember to consume them as soon as possible, because they deteriorate in a short time.

How to make them open

The best way to do it open musselsonce cleaned, it is to put them in a large pan without adding anything. Cover with a lid and let them cook for a few minutes on high heat, turning them over. Once you see all the half-closed shells, turn off, filter the liquid that they have left, and then use it to give more flavor to each of your recipes.

Caciocavallo, the cheese of Podolian cows

Also called provolone, the cheese it's a spun paste cheese, aged from 3 months to two years, typical of the southern regions, in particular of Puglia, Sicily and Calabria, made exclusively with milk from Podolica breed cows. It can be sweet or spicier, depending on whether the rennet is from calf or kid. The two best known caciocavallo are the Silano and the Ragusano. Both are used to season sauces, to flavor the filling of rolls, fish or pastas or on homemade pizzas. And to make mussels stuffed with caciocavallo!

The recipe of mussels stuffed with caciocavallo

Ingredients

1 kg of clean mussels, 50 g grated caciocavallo, 40 g breadcrumbs, 10 cherry tomatoes, 1 clove of garlic, 1 bunch of parsley, extra virgin olive oil, black pepper.

Method

To open the mussels, put them in a large pan, cook them for a few minutes on high heat with the lid, then drain them, strain the liquid and let cool. In a bowl mix the breadcrumbs with the cheese, the pepper and the minced garlic with the parsley. Also add a few tablespoons of filtered water released from the mussels and a little extra virgin olive oil. Stir and open the mussels cooked in the book, without separating the valves. Fill them with one or two tablespoons of filling and place them close to each other in a pan greased with oil. In the meantime wash and dice the tomatoes and then distribute them over the mussels seasoned with two tablespoons of oil. Cook at 180 degrees for 15 minutes and then serve immediately.

Browse the tutorial for some other tips for stuffing mussels

30 recipes that taste like the sea! From spaghetti to stew – Italian Cuisine

Pasta, stew, peppered, roasted fish and many other recipes. Clams bring the sea to the table with elegance and taste

Mussels, octopus, prawns, cuttlefish, red mullet, razor clams, octopus, lobsters, squid, sea bass … when you think of fish you can not smell the scent of the sea, dream of the intense blue and imagine being already there. But just thinking about the sea, how many spaghetti with clams did you eat enjoying the evening breeze with your shoulders still red from the sun and watering the fragrant dinner with a glass of good white wine?

Dreaming of experiencing those emotions again, we collected 30 recipes based on clamsand, perfect for exploring the flavor of the sea in tasty and delicious dishes that will make you remember last summer and dream of the one coming.

First of all … clean the clams!

But before going to the stove, remember that it is necessary to proceed a few hours before purging the shells, immersing them in a bowl of cold water until they are completely covered and changing the water every two hours approximately making sure you have completely eliminated the sand that has come out from clams and deposited on the bottom of the container.

After this procedure, go ahead to prepare the recipes of the clams with: sea bream with celery and chili pepper, pasta with fish, escarole, crepe noodles, stew with octopus and eggplant, paccheri with cuttlefish, trenette with zucchini pesto, and cherry tomatoes, spaghetti with vegetables, spaghetti, olives and octopus, linguine with tuna, risotto with pistachios, penne with mussels, Risotto With Asparagus, sea bream braids, peppered with fennel clams, sea bass with clams, omelette, tagliatelle, risotto, spaghetti and artichokes, pizza with clams, potato ravioli in clam zimino, sea bass roast, tagliolini with broccoli, cavatelli soup with chickpeas, clams and razor clams in stew, minestrone with artichokes, red mullet and mussels, spaghetti with octopusSardinian gnocchi with clams and mussels, clams, turbot, prawns and vegetables, and pepperoni tagliatelle with clams, mushrooms and green beans.

Gordon Ramsay Recipes