Posts by Teresa

TRADITIONAL ROMAN CUISINE

Posted on mar 24, 2013

TRADITIONAL ROMAN CUISINE

“Pecorino Romano” TRADITIONAL  ROMAN CUISINE The “fifth quarter” cuisine originates from the Testaccio area, where the municipal abattoir was located, and has given rise to simple but at the some time genuine dishes made from offal, such as “coda alla vaccinara”(Roman oxtail stew). The Jewish style cuisine, richer and tastier, is characterized by appetizing fried dishes: “carciofi alla giudia”, Jewish style artichokes; zucchini flowers stuffed with mozzarella cheese and anchovies; fried cod fish, and cakes, such as the renewed...

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ROMAN CUISINE

Posted on mar 21, 2013

ROMAN CUISINE

ROMAN GASTRONOMIC TRADITIONS The Roman gastronomic tradition is deeply rooted in the local culture and there is much historical evidences that can be traced down through the centuries confirming the long-standing tradition of gastronomy in the region and which help in the recovery of lost products and recipes from the past. Roman cuisine has always been characterized by its variety of tasty dishes creatively prepared from many ingredients. Many dishes are characterized by their popular origin and on the other hand by the integration of traditions from other cultures present in Rome and its...

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THE MEDITERRANEAN DIET

Posted on mar 20, 2013

THE MEDITERRANEAN DIET

A UNIVERSAL HERITAGE The mediterranean diet has officially been candidate as a UNESCO intangible heritage. The proposal was presented formally by Italy, Spain, Greece and Morocco, the four countries which contributed most in defining the historical and cultural characteristic of this diet, including the organoleptic of the products which render this diet unique and inimitable. Many international institutions have identified the mediterranean diet as an extremely healthy dietary model, both sustainable and of the highest quality, and various scientists worldwide recognize its healthy...

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TYPICAL ROMAN DISHES RECIPE

Posted on mar 16, 2013

TYPICAL ROMAN DISHES RECIPE

RECIPE: ”VIGNAROLA” Vignarola is one of the typical Roman seasonal delicious dishes, this time of the year is the right one to make “vignarola”. The vegetables needed like: Roman artichokes, named “mammole”, fava bean, fresh onions, fresh peas, grow between March and April. Ingredients: fava beans, Roman artichokes, fresh onions, fresh peas, bacon, olive oil, salt, pepper Execution: peel the fava beans and the peas, remove the hard outers leaves of the artichokes and cut the hard parts, cut them in four slices and live them for ten minutes in water and...

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ROMAN MARKETS

Posted on mar 4, 2013

ROMAN MARKETS

Farmer’s Market at the Circus Maximus This week end market is housed in an old building located in Via di San Teodoro, facing the Palatine Hill, very close to the Circus Maximus, the Church of Santa Maria in Cosmedin housing the famous mouth of truth, and the Church of San Giorgio al Velabro, the Velabro is the historical peaceful area lapping the Capitoline Hill. The local products sold include preserves, meats, cheeses, flowers, and all kinds of fruit and vegetables coming directly from the Roman countryside. There is also a little restaurant serving pastas and pizza that you can eat...

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WINE TASTING

Posted on mar 1, 2013

WINE TASTING

The visual examination, the olfactory analysis and the taste analysis are the three ways to do the wine tasting. The visual examination. Limpidity in a wine corresponds to absence of suspended particles, even if in some cases ( aged wines, non-filtrated wines or wines bottled on yeast) a limited presence can be acceptable. According to the degree of limpidity, a wine may be defined: veiled. quite limpid, limpid, crystal clear, brilliant. Veiled is a wine with a strong opalescence and strong cloudiness, due to the presence of numerous suspended particles. Generally this occurs in wines in...

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ARTICHOKES ALLA ROMANA

Posted on mar 1, 2013

ARTICHOKES ALLA ROMANA

ROMAN STYLE ARTICHOKES Recipe: remove the hard outer leaves using the some procedure  of the Jewish style recipe below, soak them into water and lemon juice for ten minutes, than combine parsley, mint, roman mint if you can find it, garlic and anchovy paste and put it into the artichokes cavity, put the chokes upside-down in a deep pan that keeps them close together (no room to fall off) add 2 fingers of olive oil , cover, as soon as the oil start to fry, put the flame very low and let them cook for 20-30 minutes. The olive oil of the artichokes can be used as a condiment for pasta. Let me...

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ROMAN ARTICHOKES

Posted on feb 27, 2013

ROMAN ARTICHOKES

ARTICHOKES JEWISH STYLE One of the typical dishes of the Roman cuisine are artichokes. There are two ways to cook it, or Roman style or Jewish style “alla Giudia”. In many typical Roman restaurants is possible to find good artichokes, of course in the Ghetto too, the quarter were the Roman-Jewish Kosher cuisine was born and where the history of the dish can be found. Artichokes “alla Giudia” are served hot and crispy! only the typical Roman ones can be used, the one named “mammola” This is the recipe to make this simple tasty dish: Remove the hard outer...

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COOKING CLASSES

Posted on gen 3, 2013

COOKING CLASSES

One of the most pleasant and funny things to do when you travel… is a cooking class! In the picture you can see me learning how to make sushi. Every time I learned how to prepare food I always enjoyed it very much, I love art and creativity, and food is both, is also a good way to get to know more about the people of the country you are visiting.  If you take a cooking lesson, no matter if you have never cooked in your life, try you will enjoy so much, you will learn more about the country and its inhabitants way of life. I am sure that in Italy is easier to get to know about people...

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RED WINE SYNONYMOUS OF HEAVEN

Posted on dic 26, 2012

RED WINE SYNONYMOUS OF HEAVEN

Red Wines Cold weather, a fireplace with the ipnotic fire, nice people to talk with watching the snow falling, your favorite music. A perfect atmosphere for a good glass of red wine, accompanied with some seasoned cheese, like: parmesan or  pecorino and salami, bread made with dark weat and some rosted chestnuts. A red sipping wine that I love is the “Montiano” made 100% from merlot grapes (puro) produced by Falesco. When you taste a  wine first of all you will have the visual examination, the limpidity, the consistency and the color. The colors of red wines are: *Ruby...

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ROMAN STYLE CHRISTMAS HOLIDAYS

Posted on dic 25, 2012

ROMAN STYLE CHRISTMAS HOLIDAYS

When in Rome………… If you visit Rome on Christmas time some of the must are: * A taste of Panettone, Pandoro and Torrone, the top three of the Christmas cakes and suites. * Visit the most beautiful nativity inside the Roman Churches: S. Maria del Popolo for example. * Visit the the Christmas market in Piazza Navona. *  Have the Christmas Eve seafood dinner in one of the top seafood restaurants like: La Rosetta or Assunta Madre. *  Take a walk around the city centre and buy the “Caldarroste” a paper-cone of hot...

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MERRY CHRISTMAS

Posted on dic 23, 2012

MERRY CHRISTMAS

Italy’s Traditional Christmas Cakes One of the most traditional Christmas Cake is the “Panettone”, from Milan crossed Italy and all over the world, the best is the one that you can find only in some artisan bakeries like “Romeo” in Rome, the original version is with candied fruit and dried raisins, other versions are with dark or white chocolate. The “Pandoro” originally from Verona, is the big competitor of the Panettone, more butter, and fruit free. The “Torrone” the classic version is white with nuts, the modern version is the white...

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EATALY

Posted on dic 19, 2012

EATALY

The Temple of Gourmet Italian Food Food in Italy is a religion. When the first McDonald  fast food opened in Rome by the Spanish Steps in 1986 the Romans protested. From  the other hand the Slow Food movement started in 1989, theyr filosofy is to preserve traditional and regional Italian cuisine, and 15 years later in Turin opened the first large store dedicated to top quality typical local food named Eataly, now has nine branches in Italy, nine in Japan and one in Manhattan. From past June Eataly is also in Rome, located in the spaces of the ex Ostiense Air Terminal, converted into the...

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FALL TREAT

Posted on dic 3, 2012

FALL TREAT

Marron glacès – Glaced chestnuts Very elaborate recipe, a cuple of days are needed to prepare glaced chestnuts. If you prefer to buy the already made one, the best glaced chestnuts you can get in Rome are the one made by “Giuliani” I define Giuliani “the temple of glaced chestnuts”. For over 60 years produces in the some artisan way and still with high quality ingredients. You can find also chocolates, suitable for all types of taste, some very exotic like: yogurt and chilly, almond stuffed date, plum walnut, and more….. Giuliani is located in Via...

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