What to eat away from the Milanese and the Romans? - video recipes at home
held every year sociological studies have repeatedly give the same result: some 90% of Italians spend Christmas at home with family and friends, for your nice table. So this year, 9 of the 10 families will celebrate Christmas in the home, or rather, at the table, laden with regional specialties, dishes prepared according to ancient traditions of the typical local products. By the way, it is a hallmark of Italian cuisine - using seasonal products of their own region, the so-called "zero of kilometers."
Yes, it is true, Italy - a small country with a population of just 60 million people, but it is a country, stretched almost 1,300 km from north to south, crossing several climatic zones, consisting of 20 regions with a rich ancient past and unexpectedly youthful status (this year united Italy "knocked" only 150 years), and that led to a large part of the huge variety of culinary and gastronomic traditions.
So what you can enjoy the Christmas table at a party at the Milanese and the Romans, in Liguria and Sicily? ..
Let's start from the north. In Valle d'Aosta is a typical dish Carbonara, which, of course, has no relation to a known paste alla Carbonara. In this case, the meat, cut into pieces, marinated and then braised in red wine with spices (wine dish gets very dark color, almost black, and therefore called carbonara, "embers"). Also, for the festive table serving thick hearty soup Valpellinentse, cabbage, cheese, spices and toasted bread. From sweets is quite common pie Mecoulin, like panettone, but lower and more dense.
V Trentino South Tyrol include soups necessarily occurs or polenta or kanederli, i.e., dumplings made with bread with bacon and bacon, which are served in broth or with butter and parmigiano. According to tradition, on the table should always be pork sausages , stewed with sauerkraut apple strudel and Zelten , the cake dried fruit and candied fruit with. Do not be surprised by the German accents, because in fact this region so often moved from Austria to Italy and back, his cuisine has absorbed a lot of German and Austrian cuisine.
B Piemonte, the home Italian royal Savoy, the Christmas feast serves more refined dishes: agnolotti (tiny ravioli), then a necessary Assorted meat boiled , which consists of at least 5-6 types of meat and poultry or capon, and all this with the famous Piedmontese sauce red (sharp) green (aromatic) and so-called "bee" , with honey, mustard and walnuts. Selecting one of desserts is indifferent: try not tempted peanut cake gentle apple mousse or torrone with hazelnuts? The Lombardy Christmas also fed paste but here this is a tortelli c pumpkin stuffing or gnocchi spinach. On the second baked capon stuffed chestnuts and pork sausages, which eat necessarily with fruit mustard ( mostarda ). Well completes lunch panettone - where, if not at home this lush fragrant pastries, will pay homage to him?
Let's go to the Friuli Venezia Giulia. Surprisingly, however: often on traditional Christmas table can be seen dish braised scar and cheese broth from sour turnip and pork sausage and, again, the capon. But for dessert they serve a unique typical pie Gubana. He looks like a big spiral of yeast dough filled with different nuts and dried fruits, generously soaked in liquor.
Nearby, in the Veneto festive table decorated with a dish with a delicious assortment of these sausages as the soppressa and Salsiccia luganega. Followed gnocchi with a fragrant stew of duck, and the second is often possible to eat something fish: polenta with dried cod. However, there is always a choice to not liking fish: boiled meat with horseradish. For dessert you will be served an indispensable Pandoro - it is invented here in Verona! However, you can also taste the cake with crumb Sbrisolona. Emilia Romagna, homeland tortellini pyadiny Parmigiano and Parma ham. Starting meal with the most valuable parts of the ham, culatello di Zibello chopped thin slices. Then, of course, jewelry work tortellini stuffed with meat, or - simpler - tagliatelle c meat stew. On the second you can not get away from the Christmas sausage COTECHINO, oily, but terribly delicious, and for dessert, try the so-called "Christmas bread" mixed on grape musts, or spicy Certosino.
to Liguria Paste again - well, we're in Italy! Makaronchiki broth or ravioli Genoa, in tomato sauce, followed by the fried chicken giblets with mushrooms, and he again capon. Do not forget to try
on the sweet lower fragrant cake Pandolce genovese , with candied fruit, pine nuts and seeds fennel.
The Tuscany at Christmas too, decided to do "stuffed pasta", but it is nothing more than a little "pelmenchiki" cappelletti, which is served with rich broth. On the second is more likely than in other regions, prepared venison dishes, especially from kabanyatiny, but complete lunch stunning a cookie and desserts, were born long before the era of the Medici: almond Ricciarelli and spiced Panforte with dried fruits. Next region Le Marche will please your stomach makaronchikami cod or spaghetti with tomato sauce, and as a main dish served here is not only capon, but roasted turkey. After that you will be a place only for a slice of Christmas pizza : sort of cake with kandirovannoy cherry, walnut, chocolate and fig.