Tag: territory

all the typical recipes that look to the territory – Italian Cuisine

Italy is a Republic founded on panettone: here are those with local ingredients, region by region, from Valle D'Aosta to Sicily. Without forgetting anyone, including Molise

Every region, province, city produces an ever-increasing quantity of panettone for Christmas: classic, with chocolate, but above all “zero km”, with raw materials and flavors typical of the area. In addition to the usual known as red fruits, strudel, salted caramel or other trendy panettone, luckily a search for originality and connection with the territory resists.

Where to buy them

In your trusted pastry shop, the one close to home that guarantees us pick-up a few days before Christmas – for maximum fragrance – online from the websites of the various producers or on two dedicated platforms. Cosaporto.it is the first Italian digital start-up that selects the best of the city market, and beyond, and offers its customers the opportunity to buy at the same price they would find in the store and receive elegantly packaged, personalized products at their home or the recipient's home with a greeting card or a candle. Here are the panettone of Iginio Massari, Ernst Knam, Peck, Claudio Sadler, Davide Longoni, Gabriele Bonci .. who would have looked with suspicion at other delivery solutions.
Other platform, Dolceitaliano.it, is the largest high-end patisserie market place that brings made in Italy sweets all over the world, supporting local artisanal production but with a delivery service worthy of large e-commerce. Here you can buy online over 200 panettone by great names such as Attilio Servi, D&G Patisserie, Morandin, Cantolacqua and in great Italian leaveners.

Here are the recipes of 20 regions, from the Aosta Valley to Sicily (without forgetting Molise or Calabria). Here they are, 2020 edition.

Browse the gallery

Osterie di Italia 2021: the resistance of tradition and the territory – Italian Cuisine

No Chiocciole in the 31st edition of the Slow Food guide: it deserves all the places that in the most difficult season of Italian catering are doing everything to remain true to themselves. 1,697 reviews with 119 new products.

“We have thought for a long time about the possibility of going out or not in such a year. Then we realized that these 900 pages they are an important testimony of a piece of the country, they represent a community made up of hosts, territories and passionate patrons who live in the taverns. The small and large territorial economies, made up of family management, agricultural businesses, virtuous networks, have been able to resist and transform from small and appear large to those who did not yet know them . It is part of the introduction of the 2021 edition of Taverns of Italy, the most famous of the Slow Food guides, curated by Marco Bolasco and Eugenio Signoroni. In fact, in a period in which many renunciations have been forced, the world of taverns and trattorias has kept the course confirming that it occupies an important place in the scale of values of most Italians. And in the months between the two lockdowns, many registered a record attendance, especially if they could count on historic or hastily built dehors.

Past, present and future

Hence a different guide. The surprise is not to find them anymore Snails, a symbol of Slow Food excellence. "We decided not to eliminate any of the taverns present last year, limiting ourselves to telling the good news we encountered on our way", the two curators continue. «Furthermore, for political reasons, we have not assigned Chiocciole to anyone. Also because, this year, it is a bit as if we had assigned it to all the inns in the guide ". Indeed, they are not wrong: i 1697 rooms reported deserve praise, especially the 119 new. They continued to make good food, serve good wines and use the best extra virgin olive oils (and the guide points out the last two peculiarities). Looking at the territory, with the products of Slow Food Presidia in the front row, and respecting tradition. But also trying to ferry it into the future, given that in modern taverns one has the courage to put his hand to apparently unchanging dishes.

Campania protagonist

The region with the most reports is Campania followed by Tuscany, Piedmont, Emilia-Romagna and Veneto. As always, there is the inclusion in the guide of those super traditional catering establishments in the area such as the Emilian piadinerie, the Murge stoves, the tripe shops of Florence. They are the still living history of our cuisine. Speaking of historicity, in our gallery, in the absence of Chiocciole we have decided to take for each region the restaurant that has been leading or more representative for several years. It is our thanks for the collective work of the hosts to which Carlin Petrini, tutelary deity of Slow Food, reserves extraordinary attention. "Trattorias are the engine of a community. For quality food and wine, but above all because people are confronted there: there is more need than ever to be together, to conviviality by following the rules. That's why I always say to the hosts that they have a social role, they manage a meeting place and not just a place where you eat and drink ".

a territory to be discovered through its products – Italian Cuisine

Interesting gastronomic ideas in Monferrato among wines, meats, typical products and e-bike excursions

Autumn is approaching: the season of falling leaves, roasted chestnuts, mushrooms, pumpkin soup, but also the harvest and red wines. In autumn we return to organizing lunches in farmhouses in the countryside, to enjoy good food and the company of friends.

An interesting destination could be Agliano Terme, a small Piedmontese village nestled among the Monferrato vineyards, declared a World Heritage Site by Unesco. Here Barbera d’Asti reigns supreme.
Agliano Terme is among the countries with the largest area cultivated with this vine: 144 wineries, 650 hectares of vineyards in total and about 1600 inhabitants.
It is possible to organize tastings in the cellar directly from the producers. Three types of wine: Barbera d’Asti, Barbera d’Asti Superiore and Il Nizza.
To book a tasting, just go to the Barbera Agliano website and consult the complete list of producers.

And what better occasion to discover such a rich territory than a long weekend in Monferrato?
Many gastronomic products, for many a single denominator, Barbera d’Asti, a wine that is also used for the production of cured meats, pasta, desserts and signature cocktails.

Typical products and what to buy

Cured meat
Delicatessen Scam
In this historic laboratory it will be possible to buy real specialties: the culatello of Agliano, the traditional cooked salami of the Monferrato Astigiano, the drunken salami with Barbera d'Asti, the salami with truffles, lard with herbs, rolled and battened pancetta.

Fresh meat and pasta
Ponzo Butcher
There are many specialties not to be missed, such as the fassone sausage, prepared with lean meat, the raw battuta of fassone with a knife and the vitello tonnato.
Tripe in boxes, from an ancient family recipe, to be enjoyed sliced, seasoned with oil, salt and pepper.
And then agnolotti del plin, square, stuffed with meat from the butcher's shop or with various other types of filling, with different vegetables, depending on the season (artichokes, asparagus, borage, pumpkin, spinach, herbs, leeks, combined with Piedmont hazelnuts and with Raschera DOP cheese).
Tagliatelle alla Barbera, with the Barbera of the producers of Agliano in the dough.

Desserts
Renzo Pastry Bar
Paradise for gourmands, with a series of cakes and biscuits such as Baci di Agliano, Barbera cake (Barbera and chocolate among the ingredients in the dough and chocolate ganache coating), delights of Agliano with Gianduia and with rum, the Tira (sweet focaccia with raisins).

Alciati bakery
To try Carlo Alberto's bread (naturally leavened, available on Sundays and, upon reservation, other days), an ancient recipe with walnuts, anchovies and flour.
A historical anecdote: it seems that in the time of Charles Albert of Savoy this bread was used to feed the army troops in times of war.

Cocktail & Co.
La Dolce Vigna Wine Bar
Try the Barbera on the Rocks cocktail: Barbera, vodka, Cointreau, red fruit syrup and ice.

Sport & Nature

It is possible to organize excursions, trekking and e-bike routes.
Six trekking routes, developed in collaboration with the CAI of Asti, for a total of 35 km between the Unesco vineyards, interesting stages between the villages of Agliano and the cellars of the producers (on the site, in the Routes section you can download the maps) .
For those who prefer cycling, enjoyable trips to explore the area by e-bike, at a cost of 25-35 euros for half a day or 35-45 for a full day, depending on the type of bicycle. Different degrees of difficulty for excursions.
Info and contacts: Terme Bike

Where to sleep

Naturally Wine Resort, with swimming pool, surrounded by vineyards, located in a hamlet of Agliano.
La Maggiorina Case Vacanze, charming apartments in the historic center of the town, managed by Anja and Jan, a Norwegian couple who decided to settle in Agliano.
In the historic center of Agliano, La Locanda San Giacomo, a nineteenth-century residence with six rooms.
Cascina del Rosone, recently purchased by a Norwegian couple, who manage the structure (which has two apartments) and produce Barbera in amphora. Splendid location among the vineyards.
Agriturismo C’era Una Volta, in a hamlet of Agliano: produces wine (including Barbera) and beer; the restaurant offers Piedmontese cuisine upon reservation. 7 rooms available.
Agriturismo Cascina Dani, has a restaurant and some rooms available for guests; Agriturismo il Coniglio Bianco, with rooms and apartments, both located in a hamlet of Agliano.

For those who prefer to dedicate themselves to relaxation and well-being, a day at the Agliano spa.
Agliano Terme it is the seat of a thermal establishment that rises where an ancient source of salty-sulfur-magnesian water flows, the Fons Salutis, discovered in 1770. It flows at a depth of 42 meters, at a temperature of 12.8 degrees and is considered a of the most complete thermal waters in Italy, with healing properties.
Info and reservations: Terme di Agliano

Since 2014 an important appointment for the Barbera di Agliano, in collaboration with the Norwegian team of Bocuse d'Or, the Barbera Fish Festival, an event dedicated to the encounter between Barbera d’Asti and Norwegian cod. The next edition is scheduled for 8-10 October 2021.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/a-territory-to-be-discovered-through-its-products-italian-cuisine html