Tag: Verona

Risotto al tastasal, rice with pork that is made in Verona – Italian Cuisine

A plate of rice made with pork, which was tasted in this way to see if it was tasty enough before being used for sausages

There are some traditional dishes that resist, despite fads, despite the changed dietary indications, despite the tastes. They resist time because they have a story to tell, because they are identities of a territory and because they belong to a collective memory. The risotto al tastasal is one of these and we explain why.

The history of tastasal

The tastasal is a Venetian dialect word that literally means "test the salt" inside the meat. This operation was done by the housewives of Verona, before deciding whether to stuff the pork and then obtain it brawn, Veronese salami and stortina. The risotto with tastasal was just the occasion to verify the degree of salting of the meat, to which were added aromas such as rosemary, pepper and cinnamon. Each tastasal has its own recipe, made up of small family secrets, handed down from generation to generation, so that this tradition is not lost. Even today this dish belongs to the historical memory of the Veneto and is prepared for special occasions.

The risas al tastasal recipe

Ingredients for 4 people

420 g Carnaroli rice, 350 g tastasal, 80 g butter, 1 l meat stock, 2 shallots, Parmigiano Reggiano, 1 clove of garlic, salt, pepper, rosemary, nutmeg.

Method

Clean and slice a shallot and fry it with a little butter in a pan. When it is golden, add the rice and let it toast for a few minutes. In the meantime bring the meat broth to a boil in a saucepan. In another pan, brown the second shallot and the clove of garlic in the butter. After a while add the pork, rosemary, pepper and nutmeg. Stir and cook until the meat is cooked. Before the rice is ready, add the meat, add salt and at the end of cooking stir in the Parmesan. Serve immediately.

In the tutorial some tips for a perfect risotto

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/risotto-al-tastasal-rice-with-pork-that-is-made-in-verona-italian-cuisine html

Recipe Turnip greens and Verona celery with spicy bread – Italian Cuisine

Ingredients

1 pc celery or Verona celeriac
700 g turnip tops
50 g breadcrumbs without crust
35 g tomato paste
garlic
salt
fresh chilli
extra virgin olive oil

Duration: 2 h 30 min

Level: Easy

Dose: 4 people

For the recipe of turnip greens and Verona celery with spicy bread, blend the sliced bread with chopped chilli (measure it to taste, we used 2), tomato paste and 10 g of oil; collect the crumbs and compact them, obtaining a loaf. Wrap it in cling film and place it in the freezer for 2 hours.
FOR VEGETABLES: peeled turnip greens and celeriac; cut them into small pieces. Blanch the tops in boiling salted water for 3-4 minutes and drain. Then sauté in a pan with a little oil and a clove of crushed garlic. Add salt. Also sauté the celeriac in a pan with 1 tablespoon of hot oil and a pinch of salt for 10 minutes. Remove the dough from the freezer and grate it in flakes on a plate. Cook them in the microwave for 2 minutes at 900 W. Distribute them over the vegetables and serve.

12 Apostles, the gastronomic renaissance of Verona – Italian Cuisine

The oldest restaurant in the city (and among the oldest in Italy) changes skin and wins a Michelin star. Doing gastronomic catechism on tradition, proposing apocryphal menus and an apostolic … kabbalistic cellar.

Legend has it that already in the eighteenth century, in this inn of Vicolo Corticella San Marco, a group of merchants of Piazza dei Signori sat in front of a bowl of pasta and beans and a glass of wine to do business. The Veronese had nicknamed them the "12 Apostles", from there the name of the inn, which after three centuries no longer changed its name. But the substance has changed a lot, because at the beginning of the twentieth century, Antonio Gioco took over the restaurant and transformed it into a high-level restaurant, then passed it to his son after the war, Giorgio Gioco, chef and among the first in Italy to conquer the double Michelin star, and then to Antonio.
The history of the 12 Apostles has a century of rainstorms, moments of splendor and difficult years: 1956, 1969, 1977, 1984, 1991. And then, after 28 years, the new recognition of the "red" in 2019. Today we are at fourth generation, that of Filippo Gioco. It is he who has decided to revolutionize the restaurant, eliminating the decor of the theme of the circus theme and taking a path of subtraction, which reported the frescoes in the role of protagonists – in one of the most beautiful rooms in Italy. "A Renaissance project, which considers the historical place not a museum, but the privileged fulcrum of a journey of research and gastronomic discovery". At his side, the chef Mauro Buffo, 38 years old, Veronese chef native of Soave.

The gastronomical catechism
It's called Specchi, and it's the tasting menu "to make a local mind". Some might call it the traditional menu, but they do not, they find it too demanding a word. "Tradition in a moment transforms into betrayal"And therefore this is a mirror because it is in the mirror that we understand who we are and who we have been, who we will become and what surrounds us. But Verona is all there, with its ancient recipes such as pearà, polenta, the day of grandparents with the horse, the stories of the neighborhood. It is the right menu for those who want to rediscover the memories and those who want to know the city, find its flavors and essence – it is good, warm, comforting, elegant, satisfying. It is haute cuisine that does not bend to fashions and speaks to everyone, and that for once is not overshadowed – in the near and in the breadth of the proposal – with the rest of the tasting menus. Not a child of a lesser God for the unlucky, but 8 courses that applaud: Interactive Polenta, Head naone and vinegar, Trippe of cod and sturgeon hard to beurre blanc, Horse with salsa verde in South American style, Grated pasta broth of hare and ragged egg, Bogon Bogonela snails risotto with acidity of Durello, His majesty la Pearà the infamous sauce with boiled meat, cooked and bitter Pomi in pumpkin. 90 €.

The apocryphal menus
Looks, Reflections and Turns. If with the mirror you see who you are, with the other three tasting menus the chef Mauro Buffo takes you for a walk, among the tastes that he likes, and along his experience as a cook and a man: a bit 'in Japan a bit' in Spain, passing through the kitchens of Marchesi and the United States (where he understood that one does not eat at all badly, on the contrary). Always 8 dishes with tasting menu (always at € 90), with dish like Bozen-Palemmmo, spätzle of spleen, sauerkraut juice, lemon or Ossttrreeggheettaa !!, oyster and marrow. Then there is Giravolte, 10 unimaginable courses, a sort of playlist of the chef among all the dishes of the paper, for those who are free of prejudices, eat everything and get bored often (110 €).

The cabal of 12
12 apostles of Jesus, as 12 tribes of Israel, as 12 chapters for the wine list. "I know how much work here the number 12 torments me" writes Niccolò Poli, a young sommelier who has also had the task of restructuring the wine list. And that he did it in a really clever way. 12 chapters, 12 bottles per chapter, and a proposal that changes every season, to explore new labels and depths of vintages. An "apostolic cellar" which is a very good idea. In addition to the usual proposals of Italian and French sparkling wines, a fine Scotch whiskey – Rum is for fun, whiskey is for business.

The apostolic award
Proving that this is more for Verona than a restaurant. The Premio 12 Apostoli was founded in 1968 and forty years has rewarded politicians and writers, artists and writers, from Giulio Andreotti to Rita Levi Montalcini, from Piero Angela to Claudio Bisio. In the jury they could only be in 12, intellectuals and prestigious signatures of our time. If on the names of the 12 Apostles of Jesus the debate lasts about 2000 years (and has not yet all agreed), the 12 Apostles of the Prize are Gian Luigi Beccaria, Milo Manara, Marzio Breda, Alfredo Meocci, Ferruccio de Bortoli, Ettore Mo, Luca Goldoni, Lorenzo Reggiani, Massimo Gramellini, Sergio Romano, Stefano Lorenzetto, Vittorio Zucconi.

Browse the gallery