Ricapitolando
We're rapidly nearing the end of the year, and it's time to tirar le somme, in other words draw some conclusions, and give a rundown of the interesting things discussed or requested.
We'll begin with a review of Cosa Bolle in Pentola, my newsletter. Writing it is perhaps the most enjoyable part of running the site, because it allows me to go beyond Italian cuisine sensu strictu and take a look at the larger picture: What's going on in Italy, travel destinations of interest, wines, and developments in the food industry, many of which are, alas, worrisome. Of particular interest have been:
Ice falls from the sky; for a couple of weeks in January 2000 blocks ranging from 2 to 10 pounds came down all over the Peninsula and Italians kept a wary eye to the heavens
The fish we eat: an increasing percentage comes from aquaculture, and much is not particularly healthy.
Race relations: Italy has become multicultural and multiethnic with a rush, and Italians are having to adjust.
The EEU bows to big industry, and forces both Italy and Spain to allow the use of cholesterol-rich palm oil instead of cocoa butter in chocolate.
Wine Tourism: visiting wineries is great fun, and wine tourism also has a tremendously beneficial impact upon wine-producing regions.
Is it Sauce or is it Gravy: What do you call the stuff you put over pasta?
A hiring scandal rocks the Ministry of educations and says quite a bit about how Italy works: L'Arte di Arrangiarsi, The Art of Getting By.
Livorno: Italy's major port of call for cruise ships has a beautiful Synagogue and many interesting things to see, especially for a foodie.
Slowfood's attempts to protect endangered foods and agricultural activities, and the US FDA's threat to pasteurized cheese
Mad Cow disease, which decimated the English meat industry in the early 90s, arrives in France with a Rush. And spills over into Germany. More thoughts on avoiding it.
Recipes from Cosa Bolle (in some cases you'll have to scroll through to reach them):
Cornetti: Many have asked what Italians do for breakfast, and this is one of the options.
Trofie: Ligurian gnocchi made with flour, water and bran.
Torta Pasqualina: An eggy Ligurian savory pie that symbolizes Spring.
On mostarda, which contains mustard but is actually a fruit preserve to go with boiled meats.
Bertani's Amarone 1964: an extraordinary wine!
Thoughts on the Seven Fish dinner, and a couple of very interesting broccoli rabe pies. Also, Santa Giustina, a pretty Romanesque abbey not far from Alessandria, in Piemonte
Panettone: a little background, thoughts on using it, how to make it, and something else if you're rushed.
And then we have requests; here's a sampling of what people have been asking for, ranked highest to lowest.
Pizza : Arguably the world's most popular food.
Lasagna: People may come looking for the Neapolitan variety with ricotta, but there are many others too.
Biscotti and other cookies : All sorts of tasty treats!
Meatballs: One can put them into sauce, but they're good done other ways, too.
Tiramisu: More than 20 recipes, including some variations and suggestions for ingredient substitutions.
Porcini: Dried (or fresh) mushrooms, brown gold from the earth.
Italian Wedding Soup: meat & greens that go together, no ceremony involved.
Cannelloni: Elegant, tasty, and easy to do too.
Cannoli: Sicilian delights.
Home made liquers: Fun to make and they make great gifts!
Limoncello Summer, from Sorrento.
Cassata: A glorious Sicilian tradition.
Panna Cotta: A delicate Piemontese pudding.
Risotto: They're easy to make, but take some care.
Roasting chestnuts: One of the joys of winter.
Cuttlefish : Quite versatile!
Aglio olio: The one sauce almost all Italian men know how to make.
Pasta sauce recipes There's tremendous variety.
Ribollita: Tuscans have developed the perfect use for stale bread!
Abruzzi: Recipes from a wild and beautiful land.
Bistecca alla fiorentina: The perfect steak!
Chicken marsala: Quick & easy.
Christmas dessert:Panettone is about as classic as you can get.
Ravioli: There are lots of varieties.
Saltimbocca: Roman simplicity, veal cutlets with prosciutto and sage.
Sausage making: Every region of Italy has sausages. These are from Lucca.
Torta della Nonna: A classic Tuscan cream pie.
Boiled dinner pressure cooker: Don't have anything on this, alas.
The feature I've most
enjoyed putting together this year?
Sai Fare in
Cucina? -- The Italian Cuisine Quiz.
A Presto,
Kyle
Phillips
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