Tag: TODAY

The liquors of the Armed Forces of yesterday and today – Italian Cuisine

The liquors of the Armed Forces of yesterday and today


From trench distillates to modern camouflage bottles, passing through the inevitable Alpine grappa: what to choose for a toast by soldiers on the occasion of Republic Day

On Via dei Fori Imperiali the stands have already appeared, the Frecce Tricolori have started the tests: all the signs that June 2, the Italian Republic Day, is approaching. For Rome it is the day of the parade of the Armed Forces, which culminates precisely with the spectacular passage of the acrobratic patrol of the Frecce Tricolori on the Vittoriano. Together with the parade of the Alpine troops that recently flooded the streets of Milan, June 2 is the occasion to tickle a curiosity: do the liquors of the armed forces still exist? From the stainless grappa of the Alpine to the ever-present cordial, the answer is yes, but many things have evidently changed also in the tastes of the soldiers, with more petty and less trench proposals.

From Cordiale to Cordialcioc

The official reference of the Armed Forces is the Florence Military Pharmaceutical Chemical Establishment, born in 1832. If its main activity is in the production of drugs, however it has always been engaged in the distillation of soldiers' liquors, starting from the mythical cordial. The Enocordial is its flagship product, or a brandy aged at least three years in oak barrels. Then there are the grappa, the Amaro delle Alpi and the Aninolo, or an aniseed distillate. The Elixir of China is particularly interesting, obtained through the cold extraction of cinchona bark and bitter orange peel, then aged for at least one year in oak barrels according to the historical recipe found in the Military Pharmacopoeia of 1877. And, again, the more ruffian versions of the cordial wine mentioned, from Cordialcioc, with pure extra-dark chocolate, to Cherry Cordial, flavored with cherries.

The camouflage bottles

A cordial, or rather another brandy aged three years, softened with DOP buffalo milk, is instead the proposal of the ancient Petrone distillery, complete with a mimetic bottle and a name that cannot be more evocative: the name “Esercito” appears on the label 1659 ", where 1659 stands for the year in which the regiment" of the guards "was born, or the date of birth of the Army, which granted the mark to the bell distillery. In the presentation we read that the original distillate, Cordiale 15 18 (where obviously the numbers stand for the beginning and end of the Great War) was "a must in the history of the Armed Forces of Italy, was a loving companion of the soldiers in the long winter nights .

The Alpine grappa

That the Alpini are big drinkers and that their parties are very alcoholic is not a mystery, although still very civilized (see the images of the post-parade Milan, cleaner than before the event). That said, there are several distilleries that compete for the reference grappa palm, even though only one can boast the official brand: it is the South Tyrolean distillery Psenner which produces the Grappa of the Alpino, complete with a soldier on the label. It is a grappa barricaded at 40 °, obtained by distillation with continuous and discontinuous method in bain-marie stills using exclusively pomace from South Tyrol. For those who prefer white grappa, there is the Grappa Trentina of the Cappelletti Distillery, which also bears the characteristic hat with the pen on the label. On the Lombard side, instead, in Mapello, in the province of Bergamo, there is the Locatelli Distillery, with its "free-range distillate, strong, consumed for more than a hundred years in the whole of Bergamo".

13 dishes that today we would not do again – Italian Cuisine

13 dishes that today we would not do again


With more than 25,000 recipes, our archive goes through different and contradictory gastronomic eras. Many things have changed since 1929: the taste and the esthetic sense have evolved and continue to to change constantly.

As happens to each of us, concern old photographs it makes us nostalgic, but it also makes us smile when we run into a style choice that we find objectionable today or unfashionable. If we do it personally with our photos, why not do the same with our recipes?

Our photo albums they are numerous and, leafing through them, offer many surprises. So we started looking at the recipes of a period that we considered interesting: the fabulous 90's. In particular, it is the first years of the decade that have struck us, thanks to some models that are repeated, but which we will no longer repeat.

The most common theme seems to be the search for symmetry, with decorations that abound, especially in the middle of aspics and donuts. Chefs today prefer to stay tidier, but more so natural is minimal, also in the choice of the dish. Another habit identified during our research and which today is practiced more rarely is to serve the whole fish: today we certainly prefer to find a fish on the plate already comfortably filleted. In the gallery, you can see all the dishes indicted.

4 rules to present a dish well

Attention, the 90s dishes we have selected they are not to be removed from the recipe book, but perhaps from review in the presentation. Then we challenge you: why not try cooking these recipes and a install them in a modern way? Follow these simple advice and give space to your creativity even at home.

colors

Insert one or two contrast elements to break the monochrome.

Forms

Play with few elements: cleanliness and harmony of shapes are the key words.

Portions

Don't overdo the quantities. If you are still hungry, do not worry, the encore does not require sophisticated presentations!

Decorations

Never forget: all the decorative elements must be edible.

Like fashions, even the style on the table continues to transform itself more and more quickly: who knows if in a few years we will find it already vintage the 2019 photographs?

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Panzerotti, crocchè & co: today we pamper ourselves – Italian Cuisine

Panzerotti, crocchè & co: today we pamper ourselves


Many think that the panzerotti were born in Campania, the region queen of fried, tomato and mozzarella. But it seems that the very good one idea to create this recipe, he came to a Salentine baker intent on using leftovers from pizza dough. His initial idea was to prepare small fried pizzas folded in the shape of a half-moon … and here the first panzarottis were born. Stuffed with tomato and stringy mozzarella in the classic version or enriched with ham, ricotta, vegetables and sausage, they are an irresistible appetizer, a tasty snack or a perfect meal if you feel like nibbling a little. But why stop here if you want to fry? Let us be inspired by Neapolitan pizzerias and try to prepare crocchès at home.

Very simple potato and cheese based croquettes that can be addictive!

In the classic version we find a stuffed with mashed potatoes, provola or mozzarella, but they are delicious even if enriched with diced ham, pecorino cheese, Neapolitan salami or vegetables. If you are looking for an aromatic effect, abound with the mixed ground pepper or play with the accompanying sauces. Yogurt and chives, vegetable cream diluted with curry, mustard with dill and garlic mayonnaise will give an extra boost to the usual crocché.

And if you got a little hungry, in the gallery above more than 30 recipes of panzerotti, croquettes and savory pancakes

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Eggplant fritters with pink mayonnaise

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Mozzarella in a carriage

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Olives stuffed all'ascolana

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Squid like arancino

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Rice arancini with asparagus and goat cheese

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Tris of croquettes

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Carrot croquettes

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Croquettes of olives, potatoes and lettuce

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Tuna rabbit croquettes

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Chicken and ricotta croquettes

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Cauliflower and potato croquettes

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Eggplant in scamorza croquettes

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Breaded croquettes

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Borlotti croquettes

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Corn croquettes

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Croquettes de cervettes (shrimp croquettes from Belgium)

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Polenta croquettes with taleggio cheese

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Panzerotti with sea bass and spices

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Panzerotti with peppers, aubergines and olives

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Crab croquettes

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Panzerotti stuffed with vegetables

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Tasty croquettes

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Panzerotti, scimudini and rosemary

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Fried panzerotti with crescenza and rocket

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Panzerotti with leek, salami and cheese

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Panzerottini with cauliflower

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Panzerotti alla Valtellinese

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Green pancakes with borage

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Rice balls with gorgonzola and walnuts

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