Post in evidenza

History of the focaccia

The origins of the focaccia are very ancient; already Phoenicians, Carthaginians and Greeks using barley, rye and millet flour they cooked them on the fire; and from the Latin focus derives the etymology of focaccia. In ancient Rome focaccias were offered to the gods and in the Renaissance era consumed together with wine at wedding banquets. Like bread, but richer because of fats, oil or lard, used for the dough or for the dressing, in Italy it has always been particularly widespread. Food for travelers and fishermen the focaccia seems to owe its birth also to the long waiting times that the bakers had to face during work nights, tricked hours by baking pieces of unleavened dough directly on the base of the oven, which once cooked were eaten in the company maybe stuffed with vegetables, meats or cheeses. Today talking about focaccia means running with thought and gluttony towards the Italian region that creates true legends: Liguria that with its countless types of focaccia has established itself in the world gastronomic panorama. In Genoa as early as the 16th century, the consumption of simple oil focaccia was familiar and widespread also in the church, especially during weddings. Even a bishop of the time, concerned about the rooting of the habit, came to prohibit consumption during funeral services. Different versions of focaccia in liguria, these are the most traditional: – Classic of Genoa which must be between one and two centimeters thick, oil-shiny with a never pale and clear rind, and the surface characterized by the presence of holes; – Focaccia di Recco, whose birth would seem to be attested in the XII century. according to a document that mentions a preparation offered to the crusaders leaving for the Holy Land, made with a very thin sheet filled with fresh cheese; – Focri di Voltri, although deriving from the same ingredients from the classic focaccia, it differs in the consistency of the dough and the cooking technique.

Cappuccino history

Why is it called cappuccino? The name is said to derive from the Capuchin friars because of the resemblance (in color) to their dress or because it is to one of them that the invention was attributed. According to legend, in fact, Marco da Aviano, friar of the order of the Capuchins, was sent to Vienna by the Pope in 1683 and during his stay in the Austrian city he went to a café of the time where he asked for something to sweeten the coffee with an intense flavor that it had been served. So it was that the waiter seeing the friar drinking a strange drink made of coffee and milk exclaimed “Kapuziner!”. Obviously the drink of the time was very different from the cappuccino as we understand it because the coffee was prepared with the Turkish method and the milk was not whipped. Another version on the birth of the cappuccino wants that this was born from a Viennese drink attested from the end of the eighteenth century made of coffee, whipped cream and spices, then adapted in the territories of Trieste. Any of the two (or other) versions is the real one, Vienna is always present, so is it fair to say that cappuccino is an Italian drink?   Curiosity about cappuccino After 11 am no! “The Italians drink cappuccino until 11 in the morning” let’s call it legend, let’s call it rumor and yet it’s not entirely wrong! We know well that unlike other countries in the world, for us Italians, cappuccino is a drink that is consumed almost exclusively in the morning, although also on a winter afternoon but it is not! A matter of proportions To obtain a perfect cappuccino it is essential to use the right quantities: 125ml of milk and 25ml of coffee, and of course a thick and abundant foam. When cappuccino becomes art Did you know that there are courses of decorated cappuccino? Also known as “cappuccino art” or “latte art” it is a technique that allows you to create real designs on cappuccino using the two-tone given by milk and coffee! Hearts, flowers, leaves but also three-dimensional decorations made with artfully mounted foam!

Fresh egg pasta

Making fresh pasta at home is an ancient art: from the dough rolled with a rolling pin, gold threads such as tagliolini or tagliatelle are made, filled caskets such as ravioli or tortellini and the timeless lasagna. Even today we have returned to try our homemade fresh pasta, a genuine product made with our own hands that is priceless! If you do the math, then, it doesn’t take much time to prepare a good fresh pasta: 15-20 minutes for a nice smooth and elastic dough, 30 minutes of rest, 15 minutes to roll out and make the dough … in about an hour you’re done! We started from the classic proportion of 100 g of flour for an egg, but a lot also depends on the format you want to prepare. So, one of the most valuable general tips is to stay a little behind with the dose and add some as needed. If you also want to feel “sfoglina” for a day, start preparing fresh pasta with us, perfect with any tasty combination, from the classic ragu to the fish seasonings! When you feel a little more expert you can try to color it with cuttlefish ink, for example, to make a first course dish for Halloween

Coffee in Italy

In the second half of the sixteenth century, coffee as a commodity crossed the eastern borders to land in Europe: it was during the era of the great sailing ships that sailed the Mediterranean that coffee was introduced to the major ones of our continent. As has already been said, coffee made its appearance in Venice around 1570. The merit of having introduced it to Italy lies with Prospero Alpino from Padua, a well-known botanist and doctor, who brought some sacks from the Orient. The Venetians, therefore, first learned to taste the drink. At the beginning, however, the cost of the drink was very high and only the wealthy could afford the luxury of buying it, as it was sold in a pharmacy. After the opening of the first “coffee shop”, many others were opened in Venice, so much so that the owner of the first “coffee shop” was forced, to beat the competition, to publish a booklet that exalted the healthy qualities of the product. We are in 1716 and this “booklet” can be considered a first personalized advertising document from a coffee shop. In 1763 Venice had 218 rooms. In a short time, coffee became a product of high popularity, often a sign of friendship and love: in the city of Venice, at the beginning of the eighteenth century, suitors and lovers took the habit of sending trays filled with chocolate and coffee to the beloved of the heart. devoted expression of affection. Also in Italy, as in other countries, the introduction of coffee met with the opinion of some exponents of the Church, so much so that some Christian fanatics incited Pope Clement VIII to ban the “devil’s drink” from the faithful. But the Pope, tasting a cup, was not against its use. Thanks to the approval and papal blessing, coffee multiplied its success. The coffee appreciated by eighteenth-century men of culture, who gave it the name of “intellectual drink”, aroused interest, not only for its characteristic of “restorative infusion”, but also for its healing qualities (in a leaflet printed in Milan in 1801 the high prestige that some doctors attributed to coffee as a “healthy touch”
Pour the flour into a bowl and mix it with the baking soda and granulated sugar. Dissolve a little salt in a cup of water, then add it to the flour, also adding a few tablespoons of extra virgin olive oil. Begin to mix the ingredients in the bowl and then transfer to a pastry board. Work the dough on the work surface for at least 12-15 minutes, so that as much air as possible gets in. Cover the dough and let it rest for at least 1 hour in a cool and dry place. After this time, spread the pizza on a baking sheet greased and then let it rise again for an hour. Then, season with the tomato sauce, bake at 190 ° C for 10 minutes. Remove from the oven, add the mozzarella and other ingredients to taste and put in the oven, lowering to 180 ° C, for another 4-5 minutes Continue /

The History of Pizza Margherita – La storia della Pizza Margherita

Pizza Margherita is to many the true Italian flag.   According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife created  a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). They named it after the Queen – Pizza Margherita.   Descriptions of such a pizza recipe, however, can be traced back to at least 1866 in Francesco DeBouchard’s book “Customs and Traditions of Naples” (Vol II, p. 124). There he describes the most popular pizza toppings of the time which included one with tomato and basil, often topped with slices of mozzarella.   Whatever the real origins of this pizza recipe are, all we know for sure is that Raffaele Esposito’s version for Queen Margherita was the one that made it popular. Since then, it has grown into one of the most recognisable symbol of Italian food culture in the world.   Since 2009, Pizza Margherita is one of the three Pizze Napoletane with an STG (Specialità Tradizionali Garantite – Traditional Guaranteed Specialty) EU label together with the Marinara (garlic and oregano) and the Margherita Extra (mozzarella di Bufala Campana DOP, fresh basil and tomatoes).   The top quality of the ingredients and the traditional preparation and cooking method are at the basis of a true Pizza Napoletana STG. You need to have a 3 mm thick disk of dough with a 1-2 cm high crust. No other working tools other than the hands of the pizza chef are allowed, no rolling pin or mechanical press machine, and it needs to be cooked in a wood- brick oven at 485°C for about 90 seconds.


Antipasto, är italienska och betyder i direktöversättning “före måltiden”. Begreppet syftar dock på en förrätt som tas i början av måltiden. Antipasti har en självklar plats i det italienska köket, där de inleder måltiden som en aptitretare. Populära rätter är prosciutto e melone – parmaskinka med melon

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