ITALIAN COUSINE

ITALIAN COUSINE

HOMEMADE PASTA: TRADITION AND RECIPE “ARRABBIATELLA DI MARE”

antonella 15. August 2019 Tags: , , , , ITALIAN COUSINE No comments
featured image

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.

Read More

SICILIAN BREAKFAST: BRIOCHE AND GRANITA

antonella 23. July 2019 Tags: , , , ITALIAN COUSINE No comments
featured image

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.

Read More

“SURIACA NTA PIGNATA” FROM CALABRIA

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

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

THE ZEPPOLE OF SAN GIUSEPPE FOR FATHER’S DAY

lisa 18. March 2019 Tags: , , , , , ITALIAN COUSINE No comments
Zeppole di San Giuseppe

Zeppole di San Giuseppe

In Italy, it is tradition to prepare Zeppole for the 19th of March.

Like most Catholic countries, Italy connects Father’s Day with March 19th, Joseph’s Day, protector of fathers and patron saint of the Church.

Father’s Day was first mentioned in the first decades of the 20th century to celebrate fatherhood and fathers in general.

The first to celebrate this day were the Benedictine monks in 1030. It was with Pope Gregory XV, in 1621, that the festival in Italy became a canonical feast.

In the Bel Paese, every special event, every anniversary, every bank holiday is linked to a specific recipe. The typical dessert for this celebration is the “Zeppole di San Giuseppe”, rich in history and tradition. Read More

LIMONCELLO: HOW TO PREPARE IT AT HOME

lisa 23. December 2018 Tags: , , ITALIAN COUSINE No comments

LIMONCELLO

Silvia just had to go to her grandparents and select six of the most beautiful lemons from their tree in the garden. We just have the choice where we will get them … we suggest a great holiday in Italy.
But then the preparation is like a walk, even if a quite long one. After about 2 months you will finally finish your dinners with friends tasting “your limoncello“.
Important, very aromatic lemons and quality alcohol … then what a taste!!! Read More