Tag: Year39s

Simone Tempia's New Year's menu for La Cucina Italiana – Italian Cuisine

Simone Tempia's New Year's menu for La Cucina Italiana

"Tales under the Christmas tree". From the creator of Italy's most famous butler, Lloyd, here is a New Year's menu (of the soul): witty, fun and reflective

Spheres of glazed rhetoric with an interior of icy bitterness

Nerves in pieces with anxiety mounted to the reduction of time
Pate of feelings with waffles to black in the mood

Past bittersweet memories with croutons of stale present
Maltagliati thoughts with spicy banality sauce

Braised to excessive wine with soft tongue
Tasty confidences accompanied by late repentances
Word salad

Childhood preserved in the festive spirit

Wines and liqueurs
Rubizzo Molesto of the Empty Cellar
Bianco "Cencio" from Tenuta La Pancia
Little different distillates of popular wisdom

Of Simone Tempia

New Year's Goodies Food – Italian Cuisine – Italian Cuisine

New Year's Goodies Food - Italian Cuisine

Abundance, good luck, health, money and joy. But behind the traditional foods of the New Year's Eve dinner there is often a complex symbology, born with the Indo-European peoples and that goes as far as Christianity, passing through the cabal.

Not just lentils. To end 2015 well and start 2016 well, there is a myriad of good foods. Symbols, as well as real superstitious rituals, because every dish has a meaning and a message, and those of New Year's Eve more than in any other occasion. No banality, therefore, but manifestations of a "sacred science" now lost, yet that our ancestors knew well, and that even today we find impressed in our monuments and – without knowing it – even in our behaviors and ways of doing. So let's see the ten lucky dishes or good wishes for a fantastic 2016.

1 – Lentils

The story is now well-known. Since the time of the Romans, they were considered one good wish for their resemblance to coins. Similarity, to be honest, very little can be found in some very prized Italian lentils, starting with those of Castelluccio, not to mention the microscopic ones of Ustica. But try them green giants of Altamura, and then you will see the resemblance! In addition to the dish, the good wishes can also be expressed as gift bags, to hang under the tree or to be used for friendly placeholders.

2 – The pig

Have you ever wondered why the piggy bank generally has the shape of a piglet? Because the pig, symbol of the peasant civilization in which "nothing is thrown away", has always been a symbol of abundance and of material progress. Easy to breed and cheap meat, for farmers it was a real delicacy. Although its meaning became ambivalent: in the Christian Middle Ages (probably due to Jewish influences) it was in fact considered a diabolical animal for its lust and shamelessness. Diabolic in the spirit, but blessed in the matter. Viva the zampone and the cotechino, therefore.

3 – Rice

It will be for the name that evokes joy and laughter, but rice has always been considered a good luck charm. Used, not by chance, as a good omen also during i weddings. The risotto good luck with excellence? The one with the pomegranate.

4 – Chard and cabbage

Lucky and seasonal. In the countries linked to dollar the green of chard, like that of cabbage, recalls that of the bills. But green is also the color of the hope and respect forenvironment: greener for everyone, then. And sprinkle everything with parsley!

5 – Legumes

In Abruzzo it is tradition that the last of the year is celebrated with 13 courses and 7 different soups: not just based on lentils (money), rice is cabbage, but also chickpeas, beans (health), Fava beans is rice cooked in water of almonds. Plus, one "fake" soup of macaroni with sardines lengthened with tomato sauce.

6 – The chili

Since their arrival in Europe from the Americas, it is the lucky charm par excellence. And the origins of this belief are more "hot" than ever: for the Romans, as for most peoples both Indo-European and not, the phallic symbolism it was used as a fertility wish, both family and economic linked to agriculture. Hence the red cornet used as a lucky charm, often built in precious red coral. When, in the 16th century, insouthern Italy the chili pepper, luck became cheap. Hanging in homes and shops, it was used to defend against the evil eye; under the pillow of the beloved, to avert the conjugal infidelity. Chili pepper necklaces were then given to the married from parents. You will have understood, now, from what the fashion of red underwear derives …

7- The dried fruit

It is a good luck charm especially in France, where you must eat as many as 13 types of dried fruit. We are satisfied with 7 (still these two numbers!): walnuts, hazelnuts, peanuts, raisins, almonds, figs and dates. The reason? For the Romans dried fruit was a well-wishing symbol, especially during i weddings (the famous wedding with dried figs …). Dried fruit with a hard shell and soft inside like almonds, walnuts and hazelnuts later became Christian symbols of inwardness and of mysticism, the opposite of the pig.

8 – The grapes

The tradition of eating a grape for every toll of the clock at the stroke of midnight is of origin Spanish. The clock is in fact that of the Real casa de zorreos a Puerta del Sol, one of the most famous squares of Madrid. Apart from Spain, grapes are traditionally considered to be one symbol of abundance and joy.

9 – The pomegranate

For the Greek and Roman mythology, the pomegranate was the plant sacred to Juno and to Venus, and therefore a symbol of fertility and wealth for their tasty red grains. Perfect in the risotto.

10 – Mandarin

For the Chinese Feng Shui, mandarin is one of the lucky charm par excellence, thanks to its almost perfectly spherical shape call infinity. For the Chinese New Year, it is not by chance that they are given mandarins. A positive symbolism, that of mandarin and citrus, also present in tradition western.

Traditional New Year's menu – Italian Cuisine – Italian Cuisine

Traditional New Year's menu - Italian Cuisine

What to prepare on December 31st and January 1st to welcome 2018 in the best possible way? Here are some tips for a New Year's menu in full respect of tradition

New Year it is now coming and for those who are preparing to celebrate the arrival of 2018 at home with friends and relatives, it is already time to think about what to bring to the table. For those looking for advice, here are some suggestions for one traditional menu able to please everyone, both at the New Year's Eve and the first of the year.

Inevitable cotechino and lentils

Considered since the times of the ancient Romans synonymous with prosperity and luck (especially for their resemblance to coins), lentils can not miss the table on the occasion of the New Year. The classic preparation is that of lentils stewed: after having kept them soaked for a whole night, just cook them for about forty minutes in a saucepan with a sautéed onion, celery and a chopped carrot, as well as a little concentrate or purée tomato, and then serve again hot with the addition of salt, a drizzle of oil and pepper. The stewed lentils are the side dish ideal for another great New Year's classic: the cotechino. In addition to this pork sausage, prepared with pork rind, meat of different cuts, bacon, salt and spices, on the tables of Italians on the first day of the new year (but also and especially during New Year's Eve) it is easy to find his " cousin "originally from Modena, lo knuckle. And pairing with lentils is almost a must. Cotechino and lentils, however, is good as it is second dish at lunch on the first of January, which as a course to be served during the dinner at the stroke of midnight, obviously accompanied by a lot of bubbles.

New Year's Eve dinner

Each region or locality has its traditions in the kitchen for the holidays. Of course, however, there are several points in common despite the distances. For example, on New Year's Eve it's hard to imagine one starter without cheeses or without vegetables. In the South they never fail i dairy product, from mozzarella to ricotta, while at other latitudes the potatoes, in different shapes and firings, are always present. For a traditional menu in view of the dinner on December 31st, it is good to remember to prepare appetizers with mixed cheeses and salami, olives and bruschetta: the classic Italian appetizer, in short. The first one can not leave out the smell of saltiness, therefore spaghetti or risotto with seafood they represent the most widespread solution, but with the necessary exceptions. Prepare cappelletti, agnolotti, anolini or tortellini in broth it means in fact to remain the same among the great classics of this holiday. In addition to the stewed lentils with cotechino, the traditional second course of the year-end dinner is also octopus, the cod, the roast and the sausage. Some dried fruit, of pomegranate and grapes, lucky foods just like lentils, and then all that remains is to conclude the festivities with sweets: from panettone and pandoro to cantucci, from zuccotto cake with pear and chocolate.

New Year's dinner

The day after the longest night of the year party continues, even at the table. Vegetables, thanks to their properties purifying, they are the most valid ingredients for the appetizer to prepare for the New Year's lunch. Turnip greens, chicory and chard, boiled and served with a generous amount of olive oil, it is no coincidence that the starter chosen by many Italians (especially in the South, accompanied by fried delicacies ranging from panzerotti to the stuffed calzone). The former is traditionally based on ragù. Lasagne, tagliatelle or fresh pasta makes little difference. Escalopes, raw seafood (the inevitable oysters), salmonfrying eel, lamb and beef are instead the classic passwords for the latter; follow the dried fruit again and then the fruit, with oranges and tangerines to keep grapes and pomegranate company. Special mention then for thepineapple, Purifying and digestive food, always spread on tables set for New Year's dinner. Finally, for traditional desserts, just choose between ricotta and apple pie, figs dry with chocolate or almonds, Nougat, pandoro or panettone.

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