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Surbo: Trianata state of mind – Italian Cuisine

Surbo: Trianata state of mind

The 7 things you need to know about the trianata. Including the recipe and a secret to making it the way you like it. But only after you understand what it is …

If you have never heard of the trianata, the time has come to recover.

1. Only in Surbo

The trianata is a baked specialty only and exclusively of Surbo, a town of about 15 thousand inhabitants in the province of Lecce. Already a few kilometers away no one knows what it is, both in the city and in neighboring villages. This is because the trianata it is one of those few dishes that has remained closely linked to its place of origin, with which surbini identify more than anything else.

2. Surbo, a land of bakers

If the trianata is being prepared in Surbo it is no coincidence. Surbo, in fact, is a country strongly characterized by the presence of bakers, who have made history here. But in the past things were not like today: the families did not have a private oven at home and used the common one in every district. "When the baker lit it," the lady tells us Maria Leone, surbina doc, «he knocked on doors saying: 'Temper the bread (ie knead), temper the bread!'. It was then Maria's father, Vincenzo, known as 'Nzinu', who changed this tradition and established a fixed time for bringing the bread to be baked, in order to avoid the baker from going through all the houses. Once the oven was lit, as many products as possible were made to cook. For this reason, the trianata, as well as the various tajeddhre, was originally prepared when making bread, also because the dough is the same. Alternatively, it was also made with what remained of the sagne 'ncannulate, a rolled pasta seasoned with the sauce that is the dish par excellence for Sunday lunch in Salento. In fact, the name trianata derives from tria, the same as the ciceri, which is nothing more than fresh homemade pasta.

3. A pop plate

For all these reasons, trianata is certainly not a dish to eat alone. The trianata is a small moment of celebration, it is the oven on, it is a pan to be shared with several people. In short, one of those preparations with a strong social charge. In fact, those few who are left to make it today eat it with family, friends or take it to neighbors. And we can assure you that there is nothing more welcome than a neighbor who brings you some trianata.

4. Don't rush

To make the trianata it takes time, care, dedication, love. It is by no means a fast dish, which is why hardly anyone does it anymore and finding it is rare. So, if this happens to you, know that you are lucky and show yourself grateful to those who prepared it for you. If, on the other hand, you can't get invited to a surbino's house, the only oven that makes it (only to order) is the family-run bakery Voglia di Pane di Martina Marco, where it is prepared just like in the past and strictly baked in the oven. wood.

5. Ingredients as required

But what is there in the trianata? We tell you, but don't start asking and stressing one of Surbo about the quantities: the doses are those that are enough, by eye, also because everyone does it rightly as he likes, like all traditional dishes of respect. The basic ingredients are potatoes, onions, tomatoes, semolina flour, black olives, water, oil, salt, yeast and herbs such as rosemary, thyme, parsley and bay leaf. And if you like, for those who want, a little pecorino.

6. The recipe

We give you the recipe. But don't spread it too much: the surbini are rightly jealous of their trianata.

Slice potatoes and onions and soak them in water.
Prepare a mixture of semolina flour, water, salt and brewer's yeast, just like for bread (this is the heart of the preparation).
Obtained from the dough of pizzicatelli, that is, long strips like elongated maccaruni, similar to sagne (some also make trianata with the sagne themselves).
Mix potatoes, onions, black olives, rosemary, bay leaf, parsley and thyme (Maria says it looks great).
Arrange a layer of the mix of potatoes, onions and olives on a "taieddha" lightly greased with extra virgin olive oil, with some chopped tomatoes. To taste, sprinkle with a sprinkling of grated pecorino. Then arrange a layer with the maccaruni bread and repeat the operation for the second and last time.
Place in a convection oven at 180 degrees and cook until ready, without asking too many questions.
Finally, do not make any controversy if you prepare it differently: it is normal, it is called home cooking because every house, fortunately, is different from the other. Just like every hand, every oven, every tradition that is handed down.

7. The secret

The trianata has a secret: it contains the triumph of simplicity, the ability and genius to make great things and flavors starting from common ingredients and (almost) always present at home. In each layer, different tastes and textures alternate continuously, from that of the bread above, which remains (and must remain) crunchy, to the one below, hidden by the colors of potatoes and tomatoes, wet and intoxicated by their juice. , just like in one of the best shoes.
In short, every bite of trianata is a journey, not far away, but for this very reason so precious.

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Orchards destroyed by hail: Emilia Romagna will ask for a state of calamity – Italian Cuisine

Bad weather emergency: following the serious damage caused by hail, the regional councilor of Emilia Romagna will ask for the state of disaster for the agriculture sector

It happened Saturday, June 23: one strong hailstorm struck Emilia Romagna, causing enormous damage both to crops and plants.

Large hailstones up to 8 centimeters in particular hit the area of Ravenna: the wind was so strong that it also destroyed some protection systems.

Photo Icegreen – Emilia Romagna Weather

"Apricots, peaches, pears, plums, wheat, barley, maize, vegetables, seedlings: again under stress, checks again to try to understand what consequences there will be on the crops after the last violent storms. Many crops close to harvesting, others ripening. Some crops, such as some seedlings, were already in trouble due to too high temperatures and too dry in June ". – says the president of Cia Romagna, Danilo Misirocchi.

Photo: Davide Marconi

After the bad weather in May, which had already put the cherries at risk, the damage could be more serious than expected: "The rain on Saturday 23 is likely to cause cracking in cherries, just the late ones we rely on to revive the season. The hope is that the damages are not too marked, especially on the Corniola variety, the most valuable – explains Loris Babbini, a producer of cherries from Cesena.

The Regional Councilor for Agriculture, Simona Caselli, launches the alarm: "We will ask the Government for it state of calamity and we will immediately start delimiting the areas affected for social security purposes, social safety nets and deferring bank loan installments. The situation is very serious also because it adds to the serious damages of May that had already exceeded, according to the first estimates, the 60 million euros. The climate change, we always repeat, is making extreme phenomena ever more frequent: we need a massive dissemination of the associative culture (EU funds cover 70% of the prizes) and our Region has been investing for years important resources in innovation projects that they are putting to new methods of passive defense, but above all good practices, already tested in the field, for mitigation and adaptation ".

Source FreshPlaza.it

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