traditional italian food

Frappe. The most famous Italian carnival fritters are ribbons of sweet fried dough, covered in powdered sugar or honey. These fritters are popular all over Italy and they assume many different names, including Frappe, Frappole, Sfrappole, Flappe in central Italy, Cenci or Donzelli in Tuscany, Crostoli or Galani in the Veneto, Lattughe in Romagna, Nastri delle Suore in Emilia, Bugie in Piemonte, and Gigi in Sicily. 

“Ognissanti” and “Giorno dei Morti”

In Italy, Ognissanti (All Saints) is celebrated on Nov 1, while “i Morti” on Nov. 2 is the day dedicated to loved ones who have passed away. People start visiting the graves some days before, so that on the 2 festive days, fresh flowers, also left on old forgotten tombs, give Italian cemeteries an explosion of colors.

The flowers: The chrysanthemums (Greek for “golden flower”) are considered messengers of good, joy, and prosperity throughout the world, while in Italy they’re associated with mourning, sorrow, and death. This relates to the fact that the Day of the Dead coincides with the flowering of chrysanthemums around these holidays. This tradition has made the flower unpopular with many, so presenting a bouquet with chrysanthemums in other context would be very bad omen for many.

Traditions for Ognissanti include lighting a “lumino” (red candle) at sunset and laying a table for the dearly departed, who would come and visit and leave the children confetti and green beans to teach them that they were keeping an eye on them, too - the tradition emphasizes the importance of a connection between past and younger generations. On Nov 1, almost everywhere the first caldarroste (roasted chestnuts) of the season appear on the streets.

Commemorazione dei defunti: Food

All Souls’ Day was officially placed on the date of Nov 2 in the 10th century AD, practically merging with All Saints’ Day on Nov 1, already a feast from the year 853, the 2 days almost overlap in the collective imagination. Among the people, old pagan traditions were adapted to new religious names of the festivities, and the meaning changed, maintaining, however, the belief that in those days, the dead could return among the living, wandering the earth or visiting living relatives. In some regions it was customary to leave one more seat at the table for the dead that they would return to visit. In Val d'Ossola it was common for the whole family, after dinner, to visit the cemetery and leave the house empty so that the dead could come undisturbed. The return to the houses was then announced by the ringing of bells, to let the visitors leave unseen. In Sardinia, after the visit to the cemetery and a Mass, families went home for dinner, but did not clear the table, leaving everything intact for any visiting spirits during the night. Before dinner, the kids went around knocking on doors, saying, ‘Morti, morti…’, receiving cakes, nuts and sometimes money. In Calabria, among Italian-Albanian communities, there used to be a procession to the cemetery, and after blessings and prayers to get in touch with the dead, banquets were held in the very cemetery. In Puglia, the evening before Nov 2, it still customary to lay the table for dinner, with bread, wine and water, especially for the dead, who are believed to come back and visit, and stay at least until Christmas or Epiphany.

Pumpkins and questing for candies and gifts are not a recent U.S. import for the Halloween party, but traditional features of the past, popular in many Italian regions. In Puglia, at Orsara, on the evening of All Saints it is believed that the souls in Purgatory return to earth, so the Orsaresi decorate the streets of the town with pumpkins (“cocce priatorje”), symbolizing the souls, and lit bonfires of dry branches of broom (“Fuoc acost”) to console them. In Sicily, there is the custom of preparing gifts and sweets for the children, who are told that gifts are brought by deceased relatives: parents tell their children that if during the year they were good and recited their prayers for the souls of the dead, these ones will bring them gifts. In Emilia Romagna in the past, the poor went from house to house asking for “carità di murt”, receiving food from people. In Bormio, Lombardy, on the night of Nov 2 it was customary to put a pumpkin on the windowsill filled with wine. In Veneto, pumpkins were painted and transformed into lanterns, called “lumere”: the candle inside represented the idea of resurrection. In Abruzzo, pumpkins were decorated, and the kids would go knocking from house to house asking for gifts for the souls of the dead, usually season fruit, dried fruit, and sweets.

Special recipes

In some areas, there are sweets and groceries made specifically for the Day of the Dead. These foods often have a previous pagan origin. Anthropomorphic cakes and bread for ritual purposes existed already at the time of the Romans. In Sicily there is the “mani” (hand), a bread shaped like a single arm in a ring that joins 2 hands, and the “pane dei morti” (bread of the dead), an anthropomorphic loaf which was originally supposed to be an offer food to the souls of dead relatives. In Lombardia, the “oss de mord” (bones of the dead) are made in long shapes with dough and almonds, baked, with a faint taste of cinnamon. In Comacchio there’s the “punghen cmàciàis”, a cake shaped like a mouse.

Frutta di Martorana

The Martorana fruit is a typical Sicilian sweet, similar to marzipan but sweeter, made with ground almonds and sugar, creating perfect imitations of fruits, vegetables or fish. The product is included in the list of traditional Italian food products of Sicily.

Italienisches Eiscafé - the Italian Eiscafé selling gelato is a German institution. There are about 4000 Eiscafés in Germany, 3000 of which are run by Italians. 75% of them came from Val di Zoldo in the North Italian province of Belluno in the Dolomites. Due to local poverty in the mid 1800’s, many people from there emigrated to Austria and later, during the Weimar Republic, moved on to Germany, where during the 1920's Eiscafés became part of regular gastronomic offerings in the cities. Along with gelato and all sorts of desserts and ice cream and fruit creations, one can have coffee and alcoholic beverages here. The first Eiscafé in Berlin - the Monheim - opened in 1928 and still is in the same place in Berlin’s Blissestraße. 3300 of the 4000 Eiscafés produce their own gelato. 

anonymous asked:

What was your reaction to Kit eating traditional Italian food made by Italian old ladies xD He looks like 10 yo.

XDDDDDDD WELL ABOUT THE FOLLOWING

Originally posted by ryuzaki-lester

Originally posted by yourreactiongifs

Originally posted by cartoonnetwork

also y’all haven’t even seen the inane amount of memes they made on italian GOT pages which I’m afraid wouldn’t make sense to people who don’t speak italian but is2g everyone else had about the same reaction xDDDD but like I mean we had pearls like

(it seems like jon snow came back to the wall with two sacks of artichokes, six casatielli and eight pastiere saying that pasquetta is coming) (pasquetta is like the day after easter were everyone eats like no tomorrow and that stuff above is what you eat in naples for pasquetta)

(you might be the king in the north but you look underfed to the grandmother in the sud) (THIS IS A REALLY BAD TRANSLATION) (anyway the comment on the OP was ‘for grandmothers there’s no thrones, just places at the table’)

AND

(this is like kit harington in the country of the kit-emmuort, like that’s neapolitan for fuck the souls of your dead ancestors xDDDDDDDDDDDDDD)

there were more but XDD anyway KIT PLS STAY IN NAPLES FOREVER LET THE GRANDMOTHERS FEED YOU

anonymous asked:

! Hello I really love your blog! How do you think Romano would be like as a dad? Along with parenting with his s/o ?

oh boy

  • you know how you’re not supposed to swear in front of babies/toddlers bc they’ll repeat it later on?
  • yeah romano’s not good at that.
  • “oh shit- WAIT NO DON’T SAY THAT DADDY SAID NOTHING”.
  • his s/o would prolly smack him upside the head for teaching their kiddo swears.
  • if his kid is like “hey dad look at this cool thing i can do!!!” he’ll be like “that’s rad kiddo im proud of you” and then turn to his s/o and fuckin squeal about how proud he is.
  • def the parent that’ll somewhat talk shit to ur face jokingly but behind ur back it’s nothing but praise.
  • if his child is lgbt him n his s/o will end anyone who says something/tries something
  • whatever his kiddo wants to do later in life you can bet ur ass he’ll be behind them 110%.
    • wanna become an artist? here’s brand new professional art supplies. wanna become a doctor? med school is expensive as shit but fuck it his baby wants to become a doctor so they gonna become a doctor. wanna become a Disney princess? his ass is moving to Orlando immediately.  
  • if this man has a lil girl oh my god.
    • will curse out every single person he catches staring at her.
  • he’ll make them traditional Italian foods for lunch at school.
  • he can and will become a full on pta mom if need be while his s/o is in the back like “hun calm down”.
  • is in a constant state of just awe and love towards not only his child but also his s/o for bringing this blessing into his life/being there with him even though he’ll complain about parenthood all the time.

Rigatoni con la Coda alla Vaccinara alla Maniera di Ada Boni (Old School Roman Ox Tail Stew with Rigatoni)

I know I promised to be more frequent with my posts but stuff happened in the meantime.

I moved to a new place, I broke all my good plates (that’s why you see a tiny bowl in the picture) and I was generally submerged by other things. I hope you’re all well and up for some more tasty Italian recipes.

Today’s recipe is a milestone of the Italian tradition: Coda alla Vaccinara.

I followed the instructions of a very respected keeper of Rome’s culinary culture: Ada Boni.

This woman wasn’t a professional but thanks to her passion she collected the core of Roman cuisine’s tradition in a couple of books released by the end of the 1920’s.

Her work is still considered as a sort of Bible in the matter so there’s no better source if you want to cook this kind of stuff.

Roman cooking is straight to the point and badass: the ingredients are seasonal and “poor”, the pairings rustic and the portions abundant.

It’s the total opposite of modern fancy cooking as it’s honest, heartwarming, super yummy and “real” food.

Eating a traditional Roman dishes is a bit like leaping back in 1800’s Italy, when being poor meant you had to adapt and using creativity to put together nutrient and satisfying food with whatever was available. 

Maybe the idea of eating the tail of an animal can gross you out if it’s not in your culture but it’s well worth to try: it’s delicious, cheap and it proves that offal deserves our respect too.

The original recipe doesn’t specify quantities so I’m just reporting the amounts I used. With this setting me and my husband had a rich dinner and a good plate of pasta the following day.

To make a good old Coda alla Vaccinara you’ll need:

  • Strutto (creamy lard obtained from pork fat), one spoonful 
  • Lard (the pancetta-like one), finely minced
  • 1 big yellow onion, finely diced
  • 1 big carrot, finely diced
  • 2 garlic cloves, finely minced
  • Parsley
  • 1,5 kg Ox tail cut and rinsed
  • Salt and pepper to taste
  • Half a glass of red wine (there’s no need to use a fancy one)
  • Warm water
  • 2 spoonfuls of tomato concentrate
  • 6 celery stalks cut crosswise in 5 cm chunks, blanched and set aside (this is MANDATORY)

Melt strutto in a large pan on low fire.

When it’s transparent add the lard (neither of them should fry for now, so be careful with the temperature) and let it cook until it dissolves.

I used Lardo Di Colonnata cause it comes from my husband’s hometown and it’s tasty as hell, but any kind of lard will do.

Gently raise the flame and add onion, carrot, garlic and celery. 

Stir until they soften up and the onion gets a blonde tan.

Raise the flame again to medium/high fire and add the oxtail, salt and pepper.

Cook the tail until it becomes golden brown and then add the wine.

Let it simmer until the alcohol evaporates. 

Add the tomato paste, stir and finally cover with the warm water.

Set the flame at a very low fire and find something to do in the meantime because this will take a few hours.

Tradition dictates that Coda alla Vaccinara should cook for about six hours and stirred from time to time.

When only 30 minutes of cooking time are left boil a bowl of salted water and blanche the celery for one minute ca. (save this water for a mischievous project I’ll explain later).

Add the celery to the ox tail mix (which should be dark and thick by now) for the last ten minutes. 

Now your Coda alla Vaccinara is ready. 

Enjoy it with a generous glass of wine.

For maximum debauchery you could boil the water from the celeries and cook some Rigatoni in it then stir them in with part of the ox tails and their sauce. This way you’ll obtain one of the tastier pasta dishes ever to go along your Coda.

Trust me, the extra effort is worth it. You can also prepare this pasta the day after (this is what I did: I ate the Coda in the evening and it was too dark to take pictures so I waited for the next day for a good bowl of pasta).

Traditionally Coda alla Vaccinara is made with ox tails and cheeks (gaffi) but I didn’t find the latter (Oslo people: if you know where I can find them contact me!). Anyway cooking something that was on a face together with something near the arse says a lot about Roman spirit.

Buon appetito! 

Pizza Fiasco

A story from somewhere around the net.

“Pizza Fiasco

A man walks into a restaurant just outside of Naples and barks out his order. “I want 3 things: a pepperoni pizza, a green salad, and a bottle of red wine - Chianti.” This guy just wasn’t about to get sweet talked into some local flavor. No siree, especially since he had already perfected the formula. It’s a little like when tourists in Italy ask for the olive oil and balsamic vinegar to dip their bread in; opting for traditions that never really existed locally but have become de rigueur in American-Italian restaurants. Sorry, no punch line here, our hero got his pizza with the classic pizza wine: a cheap Chianti. In wine parlance, a pizza wine is a cheap red wine, usually Italian, with the assumption that a fine wine would be wasted on a pizza. Inexpensive Chianti, Barbera, Valpollicella and Montipulciano are all usual suspects. So what’s wrong with Chianti and pizza? Let’s go to Naples, the ancestral home of pizza, on a quest to find the perfect pizza wine. Do the clichés hold true? Is it Chianti or at least red and cheap?

Flatbreads called pizzas were long popular as a peasant food in Italy with a form of them brought over by the ancient Greeks. But what we now consider pizza owes itself to a visit by Queen Margherita to Naples in 1889. She had developed a taste for the popular food and summoned a local pizza maker, Rafaelle Esposito, to bake a selection for her and King Umberto I. Her favorite was topped with mozzarella, basil, and tomato (representing the green, red & white of the Italian flag). It soon after became known as Pizza Margherita. Her approval of the humble food increased its popularity, which obviously has grown well outside of Naples and Italy. So what do most Neapolitans drink with their pizza? It’s probably not that shocking that the beverages of choice are beer and soda. Da Michele, Naples’ most popular Pizzeria, which is minimal in both décor and menu, serves only beer and soda in addition to Marinara and Margherita pizza. Their beverage of choice makes sense, especially during the heat of the summer.

OK then, does anyone in Naples drink wine with pizza? Yes, but it’s usually a local white. Fiano di Avellino and Falanghina were top suggestions. Interestingly enough, the Italian Trade Commission which has an extensive food and wine website - italianmade.com - recommends Fiano di Avellino as a pairing for Pizza Margherita, which I could have learned without travelling to Italy. It was almost as if the Trade Commission made sure that the entire city is on message, which is no doubt unlikely. While Fiano di Avellino is one of the great white wines of Italy, the locally very popular Falanghina seems to be the most in keeping with the bold Neopolitan spirit. It throws its arms around you and gives you a big basket of fruit all the while maintaining its elegance and composure. It also has a great history, thrives in the local volcanic soil and was a favorite of Pliny the Elder. It isn’t widely exported but is definitely a wine to seek out, especially ones from Campi Flegrei, Sannio, and Taburno.

So is red wine wrong with Pizza? Not necessarily. Just because Neopolitans don’t usually pair the two doesn’t make it wrong. The local Aglianico and Piedrosso grapes make wines that actually pair superbly with pizza, with just the right amount of acidity to balance the tomato sauce. Cheap? Why not drink a good (or even great) wine with a pizza? The prevailing wisdom that pizza is peasant food that deserves a peasant wine should have been made irrelavent by Queen Margherita’s endorsement of it back in 1889. While peasant in origins, pizza is pretty much universally enjoyed regardless of how much or how little you have in the bank. In fact the simple elegance of a well made traditional pizza can complement the finest wines – I know of at least one group of tasters who regularly have pizza with some of the finest (and most expensive) wines in the world. Fiano di Avellino, one of the top local suggestions is not a cheap wine. The region was recently elevated to DOCG (Denominazione di Origine Controllata e Garantita) becoming one of the 30 (out of 457) Italian appellations to achieve this status. Still, the wine is not expensive for the level of quality achieved by top producers such as Feudi San Gregorio, Mastroberardino, Terradora and Vesevo.

Remember a traditional pizza is mostly bready crust, which is fairly neutral and acts as a buffer for the creaminess of the mozzarella and the sweetness and acidity of the tomato sauce. Indeed, bread and crackers are palate-cleansing staples of many fine wine tastings. So what is the perfect pizza wine? Now that we know a good pizza wine is not necessarily red and not necessarily cheap, is there such a thing as a perfect one? Our visit to Naples didn’t exactly narrow down our search. Referring to the latest and greatest book on wine and food pairing, Karen Page and Andrew Dornenberg’s What to Drink.”

Spaghettieis is a German icecream made to look like a plate of spaghetti. It was created by Dario Fontanella in the late 1960s in Mannheim. In the dish, vanilla ice cream is extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. It is then placed over whipped cream and topped with strawberry sauce (to simulate tomato sauce) and either coconut flakes, grated almonds, or white chocolate shavings to represent the parmesan cheese. Although it is not well known outside the German-speaking world, it can be found at some gelaterias and specialty ice cream parlors, at events, and at some hotels and restaurants around the world. In Germany, most Eiscafes (ice cream palors) are run by Italian immigrants and this has a long history now - so while many other countries are just catching up on “gelato”, we’ve eaten it for generations. :) So if you’re in Germany, find an Eiscafe - they’re everywhere - and try some of the specialty flavors. It’s really, really good icecream. 

Ketchup on your pasta? Basta! Italian food institute issues a list of rules for foreigners to follow

* Never, ever, sip a cappuccino during a meal. (Espresso) coffee and cappuccino are Italy’s pride. The first is to be consumed after a meal, and a cappuccino is for breakfast, ideally with something sweet. You can order a one after a meal but you should know an Italian would never do so.

* Risotto and pasta are not meant to accompany other dishes (apart from specialities such as l'Ossobuco alla milanese). Pasta served as if it were a veg is “a mistake committed in many other countries, but in Italy is considered sacrilegious”. Gennaro Contaldo, author of several books on Italian food and Jamie Oliver’s mentor, agrees. He told The IoS: “I used to see this combination of everything on a plate in Italian restaurants in the Seventies when I first came to England – I’m glad to say this has died out.”

* Don’t put oil in the pasta water. Any addition should be made after the pasta has been cooked.

* Ketchup on pasta. This really shocks Italians. Barilla calls it “a true culinary sin”. Contaldo agrees: “I do like good ketchup, but only with chips.”

* Spaghetti Bolognese? No! Probably Italy’s most famous dish, yet there isn’t a restaurant in Bologna that serves it. The famous sauce is traditionally cooked with tagliatelle, not spaghetti. But Contaldo thinks the report is a bit picky. Where he is from, near Naples, spaghetti is fine, though what we call “Bolognese” is generally simpler and less of a “soup” of ingredients.

* Pasta with chicken – never in Italy. Americans regard this as “typically Italian”, says the report, “but we have to tell you: no one in Italy would serve such a dish”. The nearest, says a conciliatory Contaldo, is chicken broth which is then cooked with tiny pasta pieces (“pastina”), eaten as a soup and followed by a chicken main course.

* “Caesar salad”: unknown in Italy, even if its inventor, Caesar Cardini, was Italian.

* Red and white checked tablecloths. They don’t exist in Italy, even though countless Italian restaurants abroad use them.

* “Fettuccine alfredo”, a dish of noodles with butter and Parmigiano-Reggiano, celebrated in the States as being characteristically Italian, is, says the report, “completely unknown” in Italy. Invented in Rome by Alfredo Di Lelio, it never took off in Italy, at least with that name.

* Respect tradition and a mother’s advice, namely that Italian food is to be shared with those you love. Love and family are “tutto”.

http://www.independent.co.uk/life-style/food-and-drink/news/ketchup-on-your-pasta-basta-italian-food-institute-issues-a-list-of-rules-for-foreigners-to-follow-8803472.html

Porchetta [por-Ketta] is a savory boneless Italian pork roast. The body of the pig is gutted, deboned, arranged with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted over wood. It’s usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs. It has been selected by the Italian Minister of Agriculture for a list of “traditional Italian foods of cultural relevance”. Although popular across the country, it originated in Central Italy, Ariccia near Rome being the town most closely associated with it. Across Italy, it’s often sold by pitchmen out of white vans, especially during holidays and events, and served in a panino (bread roll). It’s a common street food in Lazio, served as a topping for Pizza Bianca. It’s also eaten as a meat dish in many households or as part of a picnic. 

Porchetta is 1 of 2 iconic culinary products of the Lazio region, the other being the sheep cheese Pecorino Romano. Porchetta is also common in Abruzzo, where it’s slow-roasted with rosemary, garlic, and pepper. In Umbria. it’s stuffed with the pig’s chopped entrails mixed with lard, garlic, salt, pepper, and fennel. Porchetta trevigiana from Treviso was developed in 1919 - a pig is slaughtered when 1 year old, then stuffed with salt, pepper, wild fennel, garlic, and white wine, and roasted in an oven for 7 hours at 200°C. Porchetta also is a popular dish in Venetian cuisine and Sardinian cuisine. There it is known as “porceddu” and is roasted over juniper and myrtle wood fires. 

pjoisboss  asked:

7ii Solangelo?

7ii Solangelo: My homophobic parents are coming to visit will you pretend to date me as an extra “fuck you”?

{Sorry I’ve been gone the past few weeks, I had a little bit of a mental break down and needed to take some time to put myself back together. I had enough stress on my plate with school and trying to plan an impossible dance that I didn’t need the added stress of trying to get a fic out. Anyways, thanks for sticking with me and I hope you enjoy!}


Nico stared down at his phone in horror, there in black and white were the five words he never expected to hear from his father. “We’re coming for a visit.” Don’t get him wrong, Nico had nothing against his father and Persephone, except maybe the fact that they were possibly the most homophobic people in the world, and Nico was in fact, very much gay. He had no idea what to do, Hades and Persephone were probably expecting him to have a nice girlfriend there for dinner. Well you know what? They need to get over themselves and accept me for who I am. I’m going to bring a boyfriend for dinner. Nico grinned mischievously, exited out of the message from his father, and dialed his friend, and crush, Will Solace.

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anonymous asked:

Imagine Dio making Giorno British dishes so he could get in touch with his English heritage, and Giorno doesn't like any of them due to growing up on Italian food. DIo would probably be very insulted.

Oh god, and there’s such a huge dissonance between traditional Italian food and traditional English food. Giorno can’t stand it. Dio takes him to London and restaurant hops with him just to give him a taste of what life was like back then. Sometimes Giorno sticks his fork into something and tastes it and immediately and discreetly spits it into his napkin.

“I don’t recall you ever being so picky.”

“Picky? Picky has nothing to do with whatever you made me eat just now.”

“It’s pie and liquor, don’t be dramatic.”

“It’s vile.”