ITALIAN COUSINE

ITALIAN COUSINE

PASTA WITH ANCHOVIES

lisa 9. February 2021 Tags: , , , , , ITALIAN COUSINE No comments
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Pasta e patate, pasta aglio olio e peperoncino, pasta e fagioli…
Pasta and potatoes, pasta with garlic, oil and chilli, pasta and beans …
these are just a few of the most famous and popular poor food dishes of the Italian cuisine.

We can also put pasta with anchovies and breadcrumbs on this list.
It’s a simple, delicious recipe that can be prepared very quickly and is a real treat for the palate!

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PIPI E PATATI – SIDE DISH FROM CALABRIA

lisa 6. January 2021 Tags: , , , , , , ITALIAN COUSINE No comments
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Peppers and potatoes are called pipi e patati in the Calabrian dialect.
These are the protagonists of a perfect side dish, a simple and quick recipe and, of course, very tasty.

This dish used to be considered poor people’s food. Today you can enjoy it as a vegetarian side dish of the typical Calabrian cuisine.

Pipi e patati tastes very good served hot, but it can also satisfy every palate when it is lukewarm.
And inside a panino con la salsiccia (sandwich with Italian sausage)? It tastes great!

The main secret of its success is the slowly cooking of all the ingredients together, so they can mix well. Read More

CROSTATA WITH LEMON CREAM

lisa 8. March 2020 Tags: , , , , ITALIAN COUSINE No comments
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The “crostata” (shortpastry cake) is a traditional Italian dessert.

It is one of the oldest cakes on the peninsula, a classic among the “grandmother desserts”.

Suitable for every occasion, it changes in taste and appearance depending on the filling: fruit, chocolate, vanilla sauce, nutella etc.

HISTORY AND CURIOSITY ABOUT THE CROSTATA

Many trace the origins of the cake back to a nun’s attempt to create a new dessert.

It is also said that the crostata managed to make Queen Maria Teresa of Austria, the wife of Ferdinand II, smile. Maria Teresa was famous as the queen who never smiled. Read More

THE SWORDFISH AND THE PISTACHIO

antonella 22. December 2019 Tags: , , , , , ITALIAN COUSINE No comments
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PISTACHIO SWORDFISH

A simple and tasty dish

The swordfish, also called the Pinocchio of the Costa Viola, is the most requested fish and one of the undisputed protagonists of Calabrian gastronomy.

A key ingredient of tasty recipes, it is one of the favorites not only for the delicacy of its meat, but also for the folkloristic ritual that characterizes its fishing.

It is caught in the province of Reggio Calabria and is subject of numerous events and summer folk festivals.

Pistachios, on the other hand, are symbolic for Sicily, the only Italian region where they grow pistachios.

Its cultivation represents an important source of income for Bronte, a town in the province of Catania – they even call pistachios the “Green Gold”.

The Bronte pistachio is of the highest quality, sweet, delicate and aromatic. It is unique and universally appreciated for its taste and emerald green color. Read More

HOMEMADE PASTA: TRADITION AND RECIPE “ARRABBIATELLA DI MARE”

antonella 15. August 2019 Tags: , , , , ITALIAN COUSINE No comments
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Homemade pasta: an all-Italian tradition

Homemade pasta is one of the most famous foods of the Mediterranean diet.

Along with pizza, it has become the symbol of Italian gastronomic culture worldwide.

The question of its geographical origin, however, is very controversial and resulted in two different theories.

Over time, an intense debate has been established between Italy and China, which compete for primacy over its creation and promotion.

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SICILIAN BREAKFAST: BRIOCHE AND GRANITA

antonella 23. July 2019 Tags: , , , ITALIAN COUSINE No comments
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THE TYPICAL SICILIAN BREAKFAST

“Caffè e cornetto? No! Brioche e granita!”

In Sicily, the “granita” is an integral part of breakfast.

The summer version par excellence for Sicilians is this inseparable combination!

It is not just a tradition or a habit, but a real institution!

Let me just say the following: in Messina, the coffee granita served in a classic glass and accompanied by a hot brioche is now considered a municipal brand named De.Co.

This typical Sicilian cold sweet treat is a legacy of the Arab rule.

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“SURIACA NTA PIGNATA” FROM CALABRIA

lisa 6. May 2019 Tags: , , , ITALIAN COUSINE No comments
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Pignata al fuoco

In Calabria, in the province of Vibo Valentia, the “suriaca” (or sujaca) is the bean that is typical of the area south of the Poro di Caria plain (that belongs to Drapia).

Cultivated in very fertile land, it was once the most prepared dinner of Calabrian peasants after a day of hard work in the fields.

The “suriaca nta pignata” (beans with pignata) is a typical recipe of traditional Calabrian cuisine and takes its name from the so-called “pignata”, the characteristic terracotta pot with two handles, used for the preparation of many dishes in Southern Italy.

It is a simple but very tasty dish, especially if accompanied by a glass of Calabrian “vino novello” (new wine) and enjoyed with bread.

According to tradition, to cook the “suriaca” it was necessary to fill the “pignata” with beans and water. Cooking took place over a low heat, on the embers. Read More