Tag: typical

Apulian cuisine, typical gastronomy in Turin – Italian Cuisine

The motto of Marco Vacca, founder of Cucina di Puglia is: "The real revolution is in simple things". Cuisine of Puglia arrives in Turin to the real Apulian cuisine. Of course, very careful is the selection of suppliers, raw materials and ingredients for the preparation of the recipes: bombette from Martina Franca, taralli from Cerignola, extra virgin olive oil from Corato, delicious mozzarella from Gioia del Colle.

Simple ingredients, but of high quality, at the base of the products of Cucina di Puglia, the real Apulian street food that is also a gastronomic laboratory turns into a typical gastronomy where you can buy recipes made in Puglia freshly prepared, as well as a wide range of typical products. The perfect idea for a gift, given the upcoming Christmas holidays, for a lunch or a home dinner, for a delicious and traditional break by Cucina di Puglia: orecchiette with sauce or with turnip greens, garlic and chilli, stuffed panzerotto of mozzarella, baked pasta, cured meats, for a delicious 100% Apulian aperitif or a tray of Apulian bombette.

For all new customers, Cucina di Puglia has a surprise in store, dedicated to the new opening: just download the coupon to get a panzerotto or a plate of orecchiette as a gift.

"Our story began with street events," he says Marco Vacca, creator and founder of Cucina di Puglia. "We have brought authentic and genuine street food around Italy, serving thousands of typical dishes of the Apulian tradition. A 34-meter long bench in the shape of a trullo where you can feel at home or on vacation again. From orecchiette with turnip tops to pucce; from bowler hats to pasticciotti. And in addition to the food we brought music, pizzica and taranta, the unmistakable sound of the tambourine; our ways of speaking, the accent, the 'meh' a little everywhere. And after the first taste, the friends we met always asked us the same question: “But where can I find you?” .

The guys from Cucina di Puglia now also do delivery and take-away. It is possible to order and collect directly from the Corso San Maurizio 69 / bis shop or use the Just Eat service for delivery. Here's how: info@cucinadipuglia.it, or with Whatsapp at 3332236154 or, again, from the Cucina di Puglia website.

Seadas recipe, the recipe of the typical Sardinian dessert – Italian Cuisine

Ingredients

300 g fresh pecorino
250 g durum wheat semolina
30 g lard
strawberry tree honey
salt
Orange
lemon
peanut oil

Duration: 3 h 15 min

Level: Medium

Doses: 12 pieces

For the recipe of the seadas, mix the semolina with the lard, then add about 120 g of water and a pinch of salt. You will need to obtain a smooth and soft mixture. Let it rest in the refrigerator for at least 2 hours.
Grate the pecorino, perfume it with the peel of 1 orange and 1 lemon and make small flattened balls. If it is too dry, soften it gently on the stove (with a drop of milk, if needed) to be able to shape it.
Pull the pasta in thin sheets, with the sheeter, obtaining strips. Arrange the pecorino on half of them at a regular distance, cover with other strips, press well around the filling and close as you do with ravioli; cut out the dough around the filling with a 9 cm diameter pastry cutter.
Fry the seadas in hot peanut oil (200 ° C), until they are golden brown, turning them very gently so as not to break the bubbles that will form on the pasta. Serve with honey.

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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.

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