Liguria is where pesto is originally from, one of the most popular sauces in Italian cuisine. Seafood is a major staple of Liguria, as the sea has been part of the region’s culture since its beginning. Another important aspect of the culture is the beach. Tourists have been flocking to the Italian Riviera for decades to experience its calm, deep blue water.
Liguria is the coastal region of north-western Italy, where Genoa is the capital. Liguria is bordered by France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. It lies on the Ligurian Sea. This narrow strip of land is bordered by the sea, the Alps and the Apennines mountains. Mountains and steep cliffs that rise loftily out of the Ligurian Sea in the most northerly part of the Western Mediterranean.
In the late 19th and early 20th centuries, the region’s economic growth was remarkable: steel mills and shipyards flourished along the coast from Imperia to La Spezia, while the port of Genoa became the main commercial hub of industrializing Northern Italy. During the tragic period of World War II, Liguria experienced heavy bombings, hunger and two years of occupation by the German troops, against whom a liberation struggle was led. When Allied troops eventually entered Genoa, they were welcomed by Italian partisans who, in a successful insurrection, had freed the city and accepted the surrender of the local German command.
Steel, once a major industry during the booming 1950s and 1960s, phased out after the late 1980s, as Italy moved away from heavy industry to pursue more technologically advanced and less polluting productions. Ligurian businesses turned towards a widely diversified range of high-quality and high-tech products (food, electrical engineering, electronics, petrochemicals, aerospace etc.). Despite this new direction, the region still maintains a flourishing shipbuilding industry (yacht construction and maintenance, cruise liners and military shipyards).
A good motorways network (376 km, 234 mi) makes communications with the border regions relatively easy. The main motorway is located along the coastline, connecting the main ports of Nice (in France), Savona, Genoa and La Spezia.
San Remo
The capital, Genoa, one of the most important ports in the Mediterranean and home to Christopher Columbus, was a powerful maritime state in the Middle Ages. Today, one can find impressive buildings, elegant mansions and churches — all of which bear witness to Liguria’s glorious past and which blend in perfectly with the modern city. Numerous historical treasures and be found throughout Liguria. Sanremo is one of Italy’s most famous bathing resorts and the place where the annual Italian pop music festival takes place. Other important cities in Liguria are: Imperia, Savona and La Spezia.
Genoa Port
Visit Liguria in the video below:
The forests are covered with pine trees, providing the fresh pine nuts (pignoli) for Ligurian dishes. Mushrooms and chestnuts abound in the hills, as do rabbits and other wild game, making the region ideal for producing hearty and rustic country dishes. The warm Mediterranean air helps create good conditions for growing olives, wine grapes, corn, herbs (particularly basil), garlic, chickpeas, zucchini, potatoes, onions and artichokes. Because of its wide coastline, fish and shellfish are the predominant proteins used in Ligurian cooking, though the region shares its love of pork and pork products with both its Italian and French neighbors.
Pasta is important to the region’s cuisine. A small lasagna noodle originated here, made from chestnut flour, is still popular today. The innovative Ligurians were skilled in making do with locally grown ingredients, like chestnuts and chickpeas, to produce flours to use in pasta, polenta and bread. Today, wheat is fairly easy to import to the region, so it is now the primary ingredient in pastas and breads.
Pesto sauce is popular as a topping for pastas and is widely consumed, since basil and pine nuts are so readily available. Fidelini, a local favorite pasta, cut long and thin, is the perfect base for light sauces. Other favorites include, trenette a form of flat, thin pasta similar to linguine and hearty gnocchi, both of which can be found on almost every menu.
High on the list of Ligurian specialties is the bread known as focaccia. This flatbread is not meant to be stored for any length of time, but rather is best eaten straight from the oven. Though usually baked plain, the region’s abundance of herbs are often combined and sprinkled on top. Cheeses, meats and fresh vegetables are other regional additions to focaccia. Ligurian focaccias have a dense texture, perfect for sopping up rich sauces or simply a great tasting olive oil.
Regional Favorites To Make At Home
Ligurian-Style Focaccia
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for greasing and brushing
- 1 cup warm water
- One ¼-ounce packet active dry yeast
- 3 cups flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons rosemary or thyme leaves
Directions
Oil a large bowl and set it aside. Pour the water into a medium-sized bowl, dissolve the yeast in the water and let stand until foamy, about 5 minutes. Stir in the oil.
Mix together the flour and 1 teaspoon salt in a large bowl and make a well in the center. Pour the yeast mixture into the well, then stir the yeast mixture into the flour with a wooden spoon until a slightly sticky dough forms.
Turn the dough out onto a floured work surface. Coat your hands with flour, then knead the dough until it is smooth and elastic, 2-3 minutes. Shape the dough into a ball, put it into the oiled bowl and roll it in the bowl to coat it lightly with oil on all sides. Cover the bowl with a kitchen towel and set it in a warm spot until the dough roughly doubles in size, about 2 hours.
Lightly oil a 7-by-11-inch baking pan. Turn the dough out onto a floured work surface and shape it into a rectangle to fit the baking pan. Put it in the oiled pan and pat the top down gently so it is even. Using the handle end of a wooden spoon, make regular rows of slight indentations across the entire surface, spacing the indentations about 2 inches apart. Cover the pan with a kitchen towel and allow the dough to rise for another hour at room temperature.
Preheat the oven to 450 degrees F.
Brush the top of the dough lightly with oil, then sprinkle with salt. Bake until golden brown, 20-25 minutes. (If desired, sprinkle 2 tablespoons rosemary or thyme leaves over the top of the focaccia after it has been in the oven for about 10 minutes.)
Serve warm or at room temperature and cut into wedges or squares.
Cozze alla Maggiorana ed Aglio alla Ligure (Steamed Mussels with Marjoram and Garlic Ligurian-Style)
Serves 4
Mussels are plentiful along the rugged Ligurian coastline. Marjoram, a favorite herb in Liguria, is usually added to seafood dishes. Toss the mussels with 1 pound of cooked linguine for a first course.
Ingredients
- 2 pounds mussels, scrubbed, beards removed
- 1 tablespoon plus 1/2 teaspoon salt
- 4 garlic cloves, chopped
- 2 tablespoons minced marjoram
- 2 tablespoons chopped Italian parsley
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons dry white wine
Directions
Soak the mussels in cool water to cover with 1 tablespoon of the salt for 30 minutes, then drain and rinse thoroughly a few times. This step is essential for ridding the mussels of any dirt or sediment.
Place the garlic, marjoram, parsley and olive oil in a 4-quart pot. Cook over medium heat for 2 minutes, stirring constantly. Add the wine, mussels and the remaining 1/2 teaspoon of salt.
Cover and cook until the mussels open, about 8 minutes. Discard any mussels that remain closed and serve hot, with the cooking juices.
Ligurian Style Pesto Lasagna
Ingredients
- Pesto, recipe follows
- Besciamella, recipe follows
- Butter, for baking dish, plus 2 tablespoons cut into small pieces for the topping
- 1 1/2 (9-ounce) boxes no boil lasagna noodles
- 1 cup freshly grated Parmesan cheese
BESCIAMELLA
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 4 cups of milk
- Salt and pepper
- Pinch of freshly grated nutmeg
PESTO
- 4 cups of fresh basil leaves (about 4 oz)
- 1/2 cup extra virgin olive oil
- 1/3 cup of pignoli
- 5 garlic cloves
- 1/4 cup freshly grated Parmesan Cheese
- 1/4 cup freshly grated Pecorino Sardo or Romano Cheese
- Salt and pepper
BESCIAMELLA
Melt the 1/2 cup butter in a pan over medium heat. Whisk in the flour.
Pour in the milk, whisking constantly, while bringing the mixture to a boil; simmer for about 15 minutes and season with salt and pepper to taste.
PESTO
Rinse the basil and separate the leaves from the stems.
Grate the cheeses and peel the garlic.
Combine the basil, the garlic, the pignoli and the olive oil in a blender and process until a paste forms. Add the cheeses, salt and pepper and blend until smooth.
MAKING THE LASAGNA
Preheat the oven to 400ºF. In a 13″ × 9″ x 4″ pan layer the ingredients as follows:
– a thin layer of besciamella
– cover with a layer of pasta
– a thin layer of besciamella
– 4 tablespoons of pesto, gently spread across the surface
– sprinkle the layer with 2 tablespoons of freshly grated parmesan
– cover with a layer of pasta
– repeat the layering until you use all the pasta
– top with a very thin layer of besciamella and remaining pesto, parmesan cheese and dot with the 2 tablespoons of butter
Bake the lasagna for 30 minutes. Let rest 10 minutes and serve with extra parmesan cheese.
Italian Plum Cake
10-inch cake
Ingredients
- 1 cup unblanched almonds
- 1/2 cup sugar, plus 1/3 cup for topping
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 4 tablespoons unsalted butter, melted
- 2 pounds Italian plums, pitted and sliced thickly
Directions
Preheat the oven to 350ºF. Butter a 10-inch tart pan or springform pan.
Put the almonds and the 1/2 cup sugar in a food processor and pulse until the nuts are finely ground. Add the flour and salt and pulse once more. Transfer the mixture to a bowl.
Beat the eggs with the milk in another bowl and stir in the melted butter. Add the egg mixture to the flour mixture and whisk for a minute or two until the batter is smooth.
Pour the batter into the pan and smooth with a spatula. Arrange the plum slices on top on a circular pattern. Sprinkle the 1/ 3 cup sugar over the plums.
Bake for 40 to 45 minutes, until the top is golden and a paring knife inserted into the center comes out clean.
Bologna’s Piazza Maggiore
This Italian region comprises the historical areas of Emilia and Romagna. Half the territory is formed by the Apennines and the other half is a large plain, which reaches east to the Adriatic Sea. The coastline is flat and sandy with lagoons and marshy areas.
Emilia-Romagna is one of the wealthiest and most developed regions in Europe, with the third highest GDP per capita in Italy. Bologna, its capital, has one of Italy’s highest quality of life standards. Emilia-Romagna is also a cultural and tourist center, being the home of the University of Bologna, the oldest university in the world. Its cuisine is renowned and it is home to the automotive companies of Ferrari, Lamborghini, Maserati, Pagani, De Tomaso and Ducati.
Lamborghini Gallardo
Popular coastal resorts such as Rimini and Riccione are located in this region. Other important cities include Parma, Ferrara, Modena, Piacenza, Ravenna, Forlì and Reggio Emilia.
Despite being an industrial power, Emilia-Romagna is also a leading region in agriculture, with farming contributing 5.8% of the region’s agricultural products. Cereals, potatoes, corn, tomatoes and onions are the most important products, along with fruit and grapes for the production of wine (of which the best known are Emilia’s Lambrusco, Bologna’s Pignoletto, Romagna’s Sangiovese and white Albana). Cattle and hog breeding are also highly developed.
Castell’Arquato
Tourism is increasingly important, especially along the Adriatic coastline and the art museum cities. Since 187 B.C., when the Romans built the 125-Mile Roman Road/Via Emilia, this thoroughfare has taken travelers throughout the region and connected them with the major trading centers of Venice, Genoa and central/northern Europe. This main roadway crosses the region from north-west (Piacenza) to the south-east (Adriatic coast), connecting the main cities of Parma, Reggio Emilia, Modena, Bologna and the Adriatic coast.
Emilia-Romagna gave birth to two great musicians, one of the most important composers of music, Giuseppe Verdi and Toscanini, the famous conductor. Marcella Hazan, one of the foremost authorities on Italian cuisine, was born in 1924 in the village of Cesenatico in Emilia-Romagna. She earned a doctorate in natural sciences and biology from the University of Ferrara. Her cookbooks are credited with introducing the public in the United States and Britain to the techniques of traditional Italian cooking. She moved to New York City following her marriage to Victor Hazan and published her first book, The Classic Italian Cook Book, in 1973.
Verdi Theater in Busseto
Cesena
The most popular sport in Emilia-Romagna is football. Several famous clubs from Emilia-Romagna compete at a high level on the national stage: Cesena, Parma and Sassuolo. With 13 professional clubs in 2013, the region is only bettered in terms of a number of professional clubs by Lombardy. It also has 747 amateur clubs, 1,522 football pitches and 75,328 registered players. Another sport which is very popular in this region is basketball and teams from Emilia-Romagna compete in the Lega Basket Serie A. Zebre rugby club competes professionally in the Guinness Pro 12 league. The club’s home ground is located in Parma.
Take a tour of Emilia-Romagna with the video below.
The Cuisine of Emilia-Romagna
The celebrated balsamic vinegar is made in the Emilian cities of Modena and Reggio Emilia, following legally binding traditional procedures. Parmigiano Reggiano (Parmesan Cheese) is produced in Reggio Emilia, Parma, Modena and Bologna, while Grana Padano is produced in the rest of the region. Prosciutto di Parma is Italy’s most popular ham, especially beyond Italy where it’s widely exported. With its roots going back to 100 BC, when a salt-cured ham was mentioned in the writings of Cato, Prosciutto has a long and hallowed history in the Parma province.
Prosciutto di Parma
Antipasto is optional before the first course of a traditional meal and may feature anything from greens with prosciutto and balsamic vinegar to pears with Parmigiano-Reggiano cheese and balsamic vinegar. Pasta is often the first course and Emilia-Romagna is known for its egg and filled pastas, such as tortellini, lasagna and tagliatelle. In some areas of Romagna rice is eaten, with risotto taking the place of pasta. Polenta, a cornmeal-based dish, is common both in Emilia and Romagna.
Seafood, poultry and meats comprise the second course. Although the Adriatic coast is a major fishing area (well-known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include: Parma’s prosciutto, culatello and Felino salami, Piacenza’s pancetta, coppa and salami, Bologna’s mortadella and salame rosa, Modena’s zampone, cotechino and cappello del prete and Ferrara’s salama da sugo. Reggio Emilia is famous for erbazzone, a spinach and Parmigiano Reggiano pie and Gnocco Fritto, flour strips fried in boiling oil and eaten in combination with ham or salami.
Gnocco Fritto with Parma Ham
From grilled asparagus with Parma ham to basil/onion mashed potatoes or roasted beets and onions, vegetables play a major role in Emilia-Romagna side dishes. Residents boil, sauté, braise, bake or grill radicchio and other tart greens. They also serve a cornucopia of other vegetables, including sweet fennel, wild mushrooms, zucchini, cauliflower, beets, tomatoes, potatoes, peppers, onions, chard, sweet squashes, cabbage, eggplant, green beans and asparagus.
Sweet pastas may be a dessert or a side dish. Rich tortes, almond and apple cream tarts, sweet ravioli with winter fruit and strawberries & red wine often find their way to the table. Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur) and panpepato (Christmas cake made with pepper, chocolate, spices, and almonds).
Barrels of traditional Balsamic Vinegar
Some differences do exist in the cuisines of Emilia and Romagna. Located between Florence and Venice and south of Milan, Emilia has lush plains, gentle hills and a cuisine that demonstrates more Northern Italian influences and capitalizes on the region’s ample supply of butter, cream and meat that is usually poached or braised. The Romagna area includes the Adriatic coast, part of the Ferrara province and the rugged mountain ranges. Food preferences follow those found in central Italy, with olive oil used as a base for many dishes, plenty of herbs and a preference for spit roasting and griddle baking.
TRADITIONAL RECIPES OF EMILIA-ROMAGNA
PUMPKIN RAVIOLI (CAPPELLACCI)
4 servings
FOR THE PASTA
- 10 oz all-purpose flour
- 3 eggs
- Pinch of salt
FOR THE FILLING
- 2 lbs pumpkin, baked and the flesh scooped out
- 7 oz grated Parmigiano Reggiano cheese
- Nutmeg to taste
- 2 oz butter
- Salt to taste
- 1 egg
For the pasta:
Mix the eggs, flour and a pinch of salt until thoroughly combined.
Roll out into thin sheets on a pasta machine and cut into squares, about 2.5 inches a side.
For the filling:
Mix the baked pumpkin pulp with the egg, the grated cheese and the nutmeg.
Put the filling on half the squares of pasta and top with another square. Press the edges with a fork to seal.
Cook them in abundant salted water and season with melted butter, sage and grated cheese.
BEEF FILLET WITH BALSAMIC VINEGAR SAUCE
4 servings
Ingredients
- 1 ¾ lb beef fillet
- 1 ½ ounces all-purpose flour, plus extra for coating the meat
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1/2 cup beef broth
- Salt to taste
- Chopped parsley for garnish
Directions
Cut the fillet into four equal slices and flatten slightly with a meat pounder. Coat the meat in flour and shake to remove any excess. Put the fillets on a greased plate, then salt them.
Heat a large skillet and cook the fillets on both sides over very high heat, sprinkling each with some of the balsamic vinegar.
In a separate saucepan, combine the remaining vinegar, the beef broth and the flour. Heat, stirring constantly, until thickened.
When the fillets are cooked, cover them with the sauce and garnish with parsley.
ERBAZZONE (SAVORY GREENS PIE)
This pie is often served with slices of prosciutto.
4 servings
Ingredients
- 2 lbs spinach
- 7 oz grated Parmigiano Reggiano cheese
- 1 oz olive oil
- Salt and pepper to taste
- 1 oz pancetta, chopped fine
- 1 ¾ oz butter
- 3 ½ oz lard
- 1/2 onion, about 2/3 cup
- 1 clove of garlic
- Box frozen puff pastry (2 sheets), defrosted overnight in the refrigerator
Directions
Preheat the oven to 350°F.
Cook the spinach in boiling salted water until tender. Drain well and chop the spinach. Squeeze well to dry.
Sauté butter, lard and onion in a skillet. Add the spinach and garlic and cook for five minutes. Cool. Then, mix with some grated Parmesan, the olive oil, pepper and salt.
Lay one sheet of pastry in a rectangular oven-dish (about the size of the pastry sheet; cut to fit, if needed). Spread the filling over the dough. Dot the top of the filling with the pancetta. Cover with the second pastry sheet. Press down lightly.
Bake at 350°F until the pastry is golden, about 30 minutes.
Serve hot or warm.
CIAMBELLA (RING CAKE)
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Grated zest of 1/2 a medium orange
- 1/2 cup orange juice
- Powdered sugar
Directions
Preheat the oven to 350°F. Grease and flour a 9-inch ring mold or a springform pan and set aside.
In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.
Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.
Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
Pour the batter into the prepared pan and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning.
The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched and a cake tester inserted in the center comes out clean.
Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack. Dust with powdered sugar before serving.
Veneto includes the eastern part of the Po Valley and, to the north, a part of the Dolomites. Venice ruled for centuries over one of the largest and richest maritime republics and trade empires in the world. After the Napoleonic Wars and the Congress of Vienna, the Republic was annexed by the Austrian Empire, until it was ceded to the Kingdom of Italy in 1866, as a result of the Third Italian War of Independence. Besides Italian, most inhabitants also speak Venetian. Veneto is, today, one of the greatest immigrant-receiving regions in the country, the most recent of whom are Romanian, Moroccan and Albanian.
The regional capital is Venice. Other important cities are: Verona, Padua, Vicenza, Treviso, Rovigo and Belluno.
Treviso Piazza
Numerous and important Roman traces can be found in this region: the best known example is the Arena of Verona. In the area around Venice, Byzantine influences are visible (St. Mark and the Cathedral of Torcello) and there are many outstanding examples of Romanesque and Gothic art. The Renaissance palaces are still numerous. In Venice, the Academy Galleries house the major collections of Venetian paintings from the years 1300 to 1700; while the Guggenheim collection exhibits international works of contemporary art, as does the National Gallery of Modern Art. The Correr Museum is reserved for the Renaissance masterpieces.
Venice Canals
In Verona, the Civic Museum of Art, is devoted to Verona painters. Padua has the famous Scrovegni Chapel with its Giotto’s frescoes, the Civic Museum and the Botanic Garden, the oldest in Europe. In Treviso, there is the Museum of the Casa Trevigiana with its modern furniture and sculptures.
Take a tour of Veneto via the video below.
Cuisine is a very integral part of the culture of Veneto and the region is home to some of the most recognizable dishes, desserts and wines in Italian, European and World cuisine.
Veneto is an important wine-growing area and produces: Soave, Bardolino, Recioto, Amarone, Torcolato, Prosecco, Tocai Rosso, Garganega, Valpolicella, Verduzzo, Raboso, Moscato, Cabernet Franc, Pinot Nero, Pinot Grigio, and Merlot varietals. Homemade wine making is widespread. After making wine, the alcohol of the pressed grapes is distilled to produce grappa or graspa, as it is called in the local language.
Veneto Vineyards
Prosecco is a dry sparkling wine. It is made from a variety of white grapes of the same name, which is traditionally grown in an area near Conegliano and Valdobbiadene, in the hills north of Treviso. The name, Prosecco, is derived from the northern Italian village of Prosecco, where this grape variety is believed to have originated. Around the holidays, I like to make pre-dinner drinks with Prosecco and different fruit flavors. My family looks forward to this special drink.
Spritz, in the Venetian language also called “spriss” or “spriseto” depending on the area, usually consists of 1/3 sparkling wine and 2/3 Aperol. Campari or gin may also be used.
The cheeses of Veneto include: Asiago (PDO), Piave (PDO), Monte Veronese (PDO), Morlacco and Grana Padano (PDO). The sopressa vicentina (PDO) is an aged salami, cylindrical in shape and prepared with raw, quality pork meat. It may or may not include garlic in its ingredients and comes in medium and large sizes. Prosciutto Veneto Berico-Euganeo (PDO) is obtained from the fresh meat of a top breed of adult hogs. The aroma is delicate, sweet and fragrant.
Treviso Radicchio
Radicchio rosso di Treviso (PGI) is a vegetable with a faintly bitter taste and a crunchy texture. The production area encompasses many town districts in the provinces of Treviso, Padua and Venice. The radicchio, Variegata di Castelfranco (PGI, has a delicate and slightly sweet taste and a crunchy texture. Veronese Vialone Nano Rice from Verona (PGI) is a type of rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content. The Bean of Lamon (PGI) is particularly prized for its delicate flavor and extremely tender skin. The White Asparagus of Cimadolmo (PGI) has a characteristic scent and a very delicate taste. The White Asparagus of Bassano is a typical product of the northern part of the province of Vicenza. The San Zeno di Montagna (Verona) chestnut has Protected Geographical Status.
Tiramisù (a dessert made from mascarpone, coffee, Marsala wine, savoiardi and chocolate) originates from Veneto. Veneto is also home to a golden sweet bread, called Pandoro. This bread is produced in and around Verona according to an ancient recipe. Scalete, Pàndolo and Baicoli are all traditional sweets of the city.
Venetian Specialties
Fritto Misto di Mare
The Italian phrase “fritto misto” roughly translates as “mixed fry,” and it encompasses all sorts of fried foods: meats such as sweetbreads, vegetables and even desserts. But in Venice the term almost always applies to the city’s famous frutti di mare—fruits of the sea. The chefs of Venice’s restaurants and cafés feel that frying is one of the best ways to showcase the impeccably fresh fish and seafood from the Adriatic Sea.
In Italy, fritto misto is nearly always served as a first course. In Veneto, bite-size pieces of fish, fried and served with a squirt of lemon juice are a very popular antipasto. A Venetian fritto is rarely vegetarian, given the city’s available fish. Consequently, you can sample all manner of fresh tiny fish, miniature soft-shell crabs, shrimp and many more. Natives stop by a trattoria at sunset for a plateful; then stroll for a while before dinner.
To serve 6, you will need about 4 pounds of fish. Here are some suggestions: fresh sardines, anchovies, baby squid, baby cuttlefish, small crabs, shrimp and other assorted shellfish, tiny whiting, sole or whatever else you would like to include.
For the Batter:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup white wine
- 1/4 cup seltzer or club soda
For Dredging:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Fritto Misto:
- 4 cups vegetable oil, or a mixture of olive oil and vegetable oil
- 1/2 pound medium shrimp, peeled
- 1 pound cleaned squid, cut in 1/2 inch pieces
- 1/2 pound bay scallops
- 1 pound mussels, steamed and shucked
- 1 pound smelts or sardines
- Sea salt
- Pinch of crushed red pepper for garnish, optional
- Chopped parsley for garnish
- Lemon wedges
Directions
Make the batter: Put the flour and salt in a small bowl and gradually whisk in the wine to obtain a smooth, lump free mixture. Rest 30 minutes. Add seltzer just before frying.
Near the stove, put the seasoned dredging flour in a shallow bowl. Place the finished batter next to it and an empty plate next to that. Put fish and other ingredients for frying and a paper towel lined baking sheet nearby.
Put oil in a large wide, deep pot and fasten a candy thermometer to the side. Heat oil to 375 degrees F.
Working in small batches, dip a few pieces of fish, first into the seasoned flour to coat lightly, then into the batter. Put battered pieces on the empty plate.
Slip a few pieces into the hot oil and fry 3 to 4 minutes, until golden. Remove with tongs or a wire spider and drain on the paper towel lined baking sheet. Hold the fried food in a warm oven while continuing to fry additional fish. Make sure to regulate the heat below the pan to keep oil at the correct temperature (adding too many pieces to the oil will cause it to cool.)
Remove pieces of batter from the oil between batches with a fine meshed skimmer.
As soon as you have enough to serve, pile it onto a warmed platter. Sprinkle with sea salt (and crushed red pepper, if desired). Garnish with parsley and lemon wedges. Continue to fry in small batches until all the fish is used. (Recipe adapted from the New York Times.)
Crespelle with Treviso Radicchio
The delicate flavor of the béchamel contrasts with the bitter taste of the radicchio, making a balanced and delicious dish.
4 Servings
Ingredients
Crepes
- 4 ½ oz all-purpose flour
- 1 cup milk
- 3 eggs
- 1 oz butter, plus 2 tablespoons melted butter
- 1 pinch salt
Filling
- 1 ¾ lb radicchio from Treviso
- 3 tablespoons oil
- Salt and pepper to taste
- 1 clove of garlic, minced
- White wine
- 2 egg yolks
- 7 oz diced Italian Fontina cheese
- Grated Parmigiano Reggiano cheese
For the Bechamel Sauce
- 4 cups milk, room temperature
- 4 cups chicken or vegetable broth
- 3 oz butter
- 3 oz all-purpose flour
- 1/2 teaspoon salt
Directions
Prepare the crepes:
In a small saucepan, melt the butter without letting it brown. Then remove it from the heat and let cool. Reserve 2 tablespoons for brushing the pan and add the remainder to the bowl where you will mix the crepe batter.
Add the flour, eggs and a pinch of salt in the bowl with the melted butter. Whisk together until you have a smooth, fairly dense batter. Add the milk, slowly, while whisking. You should have a smooth batter without lumps. Let rest for 20 minutes.
Heat a nonstick pan or crepe griddle. Once hot, brush the pan with the reserved melted butter. Use a ladle to add enough batter to cover the entire pan. Try to make the thickness even across the pan.
When the crepe begins to separate itself from the pan, flip the crepe quickly using a spatula and cook the other side. Once you have cooked both sides, place the crepe on a kitchen towel or on paper towels. Continue making crepes until you have finished the batter. Let cool slightly before filling.
Prepare the béchamel sauce:
Put a fairly large pot over low heat. Add the butter and let it melt. Be careful not to burn or brown it.
Sift the flour and add it to the butter with the salt. Mix using a whisk to make a smooth, uniform mixture, known as a roux. Continue cooking the roux until it is slightly golden, while whisking.
Add the milk and broth to the roux, a little at a time, and mix with a whisk. Be careful not to let any lumps form. Bring the sauce to a boil and continue cooking to thicken it. Remove the pot from the heat.
Prepare the filling:
In the meantime, wash and cut the radicchio into very small pieces. Add the oil to a sauté pan and heat.
Once hot, add the radicchio, salt, pepper, garlic and a little bit of white wine. Sauté for a couple of minutes.
Then add the egg yolks, Fontina cheese and the sautéed radicchio.
Assemble for baking:
Place a layer of crepes in a baking dish and cover with some of the radicchio sauce; repeat the layers ending with a layer of crepes. Sprinkle the top with grated Parmigiano Reggiano cheese.
Bake in a 425°F oven for 15 minutes.
Marinated Grilled Tuna with Anchovy Sauce
This is an old Venetian recipe for grilled tuna.
Tuna Ingredients
- 6 slices fresh tuna steaks, about 3/8 inch thick (about 2 pounds total)
- 3/4 cup extra-virgin olive oil, plus additional for basting
- 2 cups dry white wine
- 1 onion, very thinly sliced
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried thyme
- 1 bay leaf, crumbled
- Salt and freshly ground black pepper to taste
- Lemon wedges
Anchovy Sauce Ingredients – Makes 1/4 cup
- 4 salted anchovy fillets, rinsed
- 2 large garlic cloves
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly squeezed lemon juice
Directions for the tuna:
Place the tuna steaks in a 9 x 12-inch ceramic or glass baking pan and add the olive oil, white wine, onion, parsley, thyme, bay leaf and season with salt and pepper. Marinate in the refrigerator, covered, for 2 hours, turning once. Remove the fish from the refrigerator 15 minutes before grilling.
Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. You may also use a stovetop grill pan.
Remove the tuna from the marinade and place on the grill. Cook, basting with olive oil and turning only once, until deep black grid marks appear, about 3 1/2 minutes on each side.
Directions for the anchovy sauce:
In a mortar, pound the anchovy fillets, garlic and parsley with a pestle until a pest . Slowly pound in the olive oil and lemon juice.
Pour the sauce over the grilled tuna and serve with additional lemon wedges.
Zalti (Cornmeal, Pine Nut and Raisin Cookies)
Zaleti” means “little yellow things” in the Veneto dialect. Zaleti are a traditional cookie from the Veneto region. They are often enjoyed together with a glass of sparkling, aromatic wine like Prosecco della Valdobbiadene.
Zaleti, a rustic type of cookie once served only during the Carnival season, are now available year round. Like all rustic, farmhouse recipes, zaleti can be prepared in many ways. Each home cook had her own recipe and would prepare the cookies using the ingredients she had available. The peculiar characteristic of these cookies is their yellow color, which comes from the corn flour – an ingredient present in all of the farmhouses in centuries past – that is used in the batter. Carlo Goldoni mentions the cookies in his 1749 book “La Buona Moglie”.
Ingredients
- 3/4 lb cornmeal
- 1/2 lb all-purpose flour
- 1 pinch baking powder
- 1/4 teaspoon salt
- 3 ½ oz sugar
5 oz butter - 2 eggs
- 3 oz raisins, soaked in warm water
- 2 ½ oz pine nuts
- 1 cup milk
- 1 teaspoon vanilla
- Lemon zest, grated
Directions
Preheat the oven to 350 degrees F.
Mix the cornmeal, flour, salt and baking powder together.
With an electric mixer beat the butter and sugar together. Beat in the eggs, one at a time.
Add the flour mixture and beat until smooth. Add the drained raisins, pine nuts, milk, grated lemon zest and vanilla and mix well.
With your hands, shape the mixture into small oval cakes about 3.2 inches long. Place them onto a lightly buttered baking sheet.
Bake for 15-20 minute. The baking time can vary according to the size of the “zaleti”.
Trentino-Alto Adige is situated in the very north of Italy bordering Austria and Switzerland and is best known for the beauty of its peaks. Trentino-Alto Adige is a relatively young region, having only been fully annexed by Italy in 1919, and because of its proximity to neighboring countries, a large portion of the population speak German as well as Italian. Slavic culture and cooking traditions are still very much a part of the Trentino-Alto Adige region.
The region is mainly mountainous, rich in rivers and lakes. To the west one finds the glaciers, Adamello-Presanella-Care Alto and Brenta and to the east are the Lagorai, Latemar, the Dolomites of Fassa and the Pale di S. Martino. Extensive coniferous forests cover the slopes and three natural parks, Adamello-Brenta, Paneveggio-Pale of S. Martino and Stelvio, are in the region. The city of Trento is the administrative headquarters of the province and of the region.
The most striking natural feature has to be the Dolomites and they are a designated UNESCO World Heritage Site that offers an unforgettable experience for ski and winter sports lovers. This year the region is host to the European Cup Alpine Skiing.
The traditional food of Trentino Alto Adige is based on local agriculture and farming. The region’s most celebrated specialty is the Tyrol smoked ham known as Speck. Local salami, kaminwur, is very tasty along with regional cheeses represented by trentingrana, toma di montagna and casolet cheeses.
Polenta, served as a first course, is prepared with a meat, cheese or mushroom sauce. Other first courses include barley soup, pasta and beans, mushroom soup and the popular, brò brusà, a simple local soup.
As for main courses, the specialties of the region are: rabbit with grappa, goulash, roe deer with polenta, trout and lucanica, a pork sausage.
A famous local food is the Val di Non apple, used to prepare strudel and fruit tarts.
Trentino-Alto Adige is also known for the production of wines, that include Merlot, Cabernet, Pinot, Chardonnay and Spumante. In an unusual divergence from southern Italian tastes, beer is a favorite drink with midday and evening meals. Beer making can be traced back for centuries in the area and is another testament to the strong Germanic influence the Trentino-Alto Adige region enjoys.
Take A Tour The Trentino-Alto Adige Region
Brò Brusà and Porcini Mushrooms
Ingredients for 4
For the soup:
- 3 ½ oz (100g) ’00’ ( Italian) flour
- 4 ¼ cups (1 litre) warm meat stock
- 3/8 cup (100ml) lukewarm water
For the porcini mushrooms:
- 10 ½ oz (300g) fresh porcini mushrooms
- 7/8 cup (200ml) white wine
- Salt
- Fresh chopped parsley
- Oil
For the garnishes
- 1 ¾ oz (50g) Butter/Botiro di malga (high quality homemade butter)
- Bread cut into croutons
- Grated trentingrana cheese, to taste
Directions
Sieve the flour into a warm pan and keep it on low heat. Keep mixing the flour until it starts to brown. Set aside, let it cool and then add the warm stock.
Place the pan back on the stove and bring to a boil on low heat, adding the lukewarm water slowly.
In a separate skillet clean the mushrooms, chop them into small pieces and saute them in olive oil, then drizzle them with the wine. Add salt and fresh chopped parsley to taste.
Prepare the croutons by frying them in the butter.
Serve in individual soup bowls. Ladle the soup first and the croutons on top. Sprinkle with the grated trentingrana cheese and finally add the mushrooms.
Trentino Goulash
Serve over polenta or boiled potatoes.
Ingredients
- 1 ¾ lb beef chuck, cut into small cubes
- 5 onions, sliced
- 1 cup red wine
- 1 teaspoon sweet red paprika
- 1 oz all-purpose flour
- Lemon zest
- 1 sprig rosemary
- 1 bay leaf
- 1 sprig marjoram
- 2 tablespoons extra virgin olive oil
- 1 oz tomato paste
- Salt and pepper to taste
- 1/2 cup plus 1 1/2 cups water
Directions
Heat the olive oil in a saucepan and add the thinly sliced onion and the diced meat. Cook until browned.
Dissolve the flour and the paprika in the ½ cup of water.
Pour over the meat. Add the red wine to the saucepan and let it evaporate.
Add the herbs, the grated lemon zest, salt, pepper and tomato paste; stir.
Add the remaining water, cover the pan with a lid and cook for at least 2 hours, adding extra water, if the goulash should thicken too much.
Spinach Canederli (Spinach Dumplings)
4 servings
Ingredients
- 6 day-old Italian bread rolls (about 2 ounces each)
- 3 ½ ounces fresh spinach
- 2 tablespoons grated Parmigiano Reggiano cheese
- 3 eggs
- 1 onion
- 2/3 cup flour
- Olive oil as needed
- Salt and pepper to taste
Directions
Mince the onion.
Cut the bread rolls into 1/2-inch cubes.
Heat oil in a pan over medium heat, add the onion and bread cubes and sauté until golden.
Wash spinach and boil in salted water for 2 – 3 minutes. Drain and squeeze out excess water in a towel.
Chop with a knife or food processor.
In a bowl, mix the chopped spinach with the eggs, flour, grated cheese, salt and pepper.
Add sautéed onion and bread and combine with a spoon.
Shape into egg-sized balls with floured hands and boil in salted water for about 8 minutes.
Drain and serve with grated Parmigiano and melted butter.
Apple Strudel
Ingredients
Pastry
1 frozen puff pastry sheet, defrosted and at room temperature.
Filling
- 1 1/3 lbs (600g) apples
- 1/4 cup (50g) sugar
- 1/4 cup (50g) breadcrumbs toasted in butter
- 2 oz (60g) golden raisins
- 2 tablespoons rum
- Confectioner’s (powdered) sugar
- 1/2 teaspoon ground cinnamon
- 1 lemon, zested
- 1 egg
Directions
Preheat the oven to 350 degrees F (180 C).
Peel and core the apples. Cut the apples into thin slices and mix them with the sugar, bread crumbs, golden raisins, rum, cinnamon and lemon peel.
Unroll the pastry and place on a floured surface. Usually ready-made puff pastry is too thick for the purpose of making strudel, so you need to enlarge the sheet and make it thinner (about 1/8th of an inch or 2 mm thick).
Roll out the dough and put it on a parchment lined baking sheet.
Spread the apple mixture evenly over the dough and roll the strudel from the long side.
Brush the strudel with egg and bake it for 45 minutes, until golden brown.Remove from the oven and cool on a wire rack.
Sprinkle the strudel with confectioner’s sugar before serving.
Related articles
- http://jovinacooksitalian.com/2014/12/12/italian-regional-cooking-lombardia/
- http://jovinacooksitalian.com/2014/11/21/italian-regional-cooking-valle-daosta/
- http://jovinacooksitalian.com/2014/12/05/italian-regional-cooking-piemonte/
One of Italy’s largest regions, Lombardy lies in the north of the country, sharing a border with Switzerland. Lombardy’s northern borders are formed by the Lepontine, Rhaetian and Orobic Alps. It also includes the major Italian lakes: Varese, lseo, Como and the northern part of Lake Garda. The regional capital is Milano. Other important cities are: Bergamo, Brescia, Como, Lecco, Lodi, Varese, Sondrio, Pavia, Cremona and Mantova.
Take a tour of Lombardy through the video below.
The mountain peaks welcome ski and snowboard enthusiasts to internationally-famous ski destinations, like the Camonica Valley and Valtellina. In summertime, the area offers mountain climbing, as well as rafting, trekking and mountain biking, while the Stelvio Glacier offers skiers the challenge and adventure of its slopes, even in the warmest months. Visitors can tour the vineyard-covered terraces and hills, stopping off at wineries and local producers to taste the well-known local specialties.
While the terrain of northern Lombardy can be harsh and sometimes unforgiving, water from snow on the mountains refreshes many of the streams and rivers branching out into other parts of the region, as well as other parts of Italy. Freshwater fish like trout, perch and whitefish are abundant. The mountains tend to shelter the southern parts of the region, which allows for milder and more ideal growing conditions further down into the Po River Basin.
Rice grows well here, so it’s no surprise that risotto dishes find their way onto almost every table. The cattle industry is healthy, providing shanks for the well-known dish, ossobuco. Agri d’ Valtorta, Bagoss, Bitto, Branzi, Gorgonzola, Parmigiano-Reggiano and Provolone Valpadana are just a few of the many excellent cheeses crafted in Lombardy. Peppers, greens, lettuce, pumpkins, potatoes, onions and tomatoes are all abundant harvests. Lombardy is also the home of the Christmas favorite, panettone (a rich bread made with candied fruits, citrus and raisins). Stews, soups, heavily sauced polenta, hearty filled ravioli and slow-braised meat dishes are all-around favorites.
Recipes From Lombardy
Milanese Risotto
Makes: 6 servings
Ingredients
- 5½ tablespoons unsalted butter
- 2 fresh sage leaves
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely diced
- 2½ cups carnaroli rice
- 1/2 cup white wine
- 8 cups hot chicken broth
- 1/2 teaspoon saffron
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
- Salt
Directions
In a small skillet, heat 1 tablespoon of the butter over medium heat until melted. Add sage and cook until fragrant. Remove and discard sage. Remove sage butter from heat and set aside.
Heat oil and 1 tablespoon of the remaining butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until onion softens, about 5 minutes. Add rice and cook, stirring, until the rice becomes translucent. This process is known as tostatura or toasting.
Add wine, stirring, until it is mostly absorbed, then add 1 cup of broth and the saffron. Simmer, stirring frequently, until broth is almost absorbed. Continue adding broth in ½ cupfuls, stirring often, and allowing each addition to mostly evaporate before adding the next, until the rice is tender but still slightly firm to the bite and the mixture is creamy (you will have broth left over).
Stir in the remaining 3½ tablespoons butter, reserved sage butter, Parmigiano-Reggiano and salt to taste.
Add an additional cup of broth, stir to combine, and serve “all’onda” (a “wavy” or wet-style risotto) immediately.
Skillet Perch with Lemon and Capers
Yield: 4 servings
- 1 1/2 cups each: flour, fine cornmeal
- 2 tablespoons paprika
- 2 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 2 large eggs, lightly beaten
- 1 cup milk
- 2 pounds lake perch fillets, skinned
- Olive oil
- Juice of 1 lemon
- 1/2 cup capers, drained
- 1/4 cup snipped fresh chives
- 1 lemon sliced for garnish
Directions
Heat oven to 300 degrees F.
Sift together the flour, cornmeal, paprika, salt and pepper in medium bowl.
Combine the eggs and milk in another medium bowl. Drench fillets in egg-milk mixture; shake off excess. Coat fillets evenly with seasoned flour; shake to remove excess flour.
Meanwhile, heat large skillet over high heat. Add enough oil to cover skillet bottom. Place perch, one by one, in the pan cooking until golden, about 3 minutes. Turn fillets and cook until cooked through, about 2 minutes. Remove to paper towel-lined cookie sheet to drain. Keep warm in the oven. Repeat with remaining fillets.
For sauce, discard oil from the skillet. Add lemon juice and capers to the skillet; cook about 1 minute or just until bubbles appear. Add chives, salt and pepper to taste. Place fillets on a serving plate. Top with the lemon sauce and lemon slices.
Asparagi al Forno (Classic Roasted Asparagus)
Ingredients
- 2 tablespoons extra-virgin olive oil, plus extra for greasing the baking dish
- 2 bunches asparagus (40 asparagus), woody ends trimmed
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmigiano Reggiano
Directions
Preheat the oven to 375°F.
Line an 11-inch x 17-inch baking sheet with aluminum foil and grease lightly with olive oil.
Arrange the asparagus on the baking sheet in a single layer, with the tips facing in the same direction (this will make serving easier later).
Pour the water into the baking sheet.
Drizzle the asparagus with the olive oil and season with the salt and pepper. Sprinkle with the Parmigiano.
Roast the asparagus for 15 to 20 minutes, or until golden on top and still slightly crisp. Serve hot. Serves 4 to 6
The Traditional Recipe for Panettone
Ingredients
- 2 1/4 cups flour, divided
- 2/3 cup water
- 2 tablespoons apricot jam
- 1 tablespoon instant yeast, divided
- 1/4 cup sugar
- 12 tablespoons softened butter, divided
- 6 egg yolks
- 1 teaspoon salt
- 2 teaspoons good quality vanilla
- 3/4 teaspoon orange extract
- 3/4 teaspoon lemon extract
- 2 tablespoons honey
- 1/2 cup dried cherries, chopped fine
- 1/2 cup golden raisins, chopped fine
- 1/2 cup pecans, chopped fine
Icing (Optional)
- 2 tablespoons melted butter
- 1 cup confectioners sugar, sifted
- 1/2 teaspoon vanilla
- Pinch of salt
- 1-2 tablespoons milk
Directions
Make the sponge:
Place 1 1/2 cups flour, 2/3 cup water, 2 tablespoons apricot jam and 1 teaspoon yeast in a small bowl and whisk together. Cover the bowl with plastic wrap and set in a warm place to rest for 3 hours.
Make the dough:
In the bowl of an electric mixer, add the sponge, 3/4 cup flour, 1/4 cup sugar and 1 teaspoon yeast. Use the hook attachment to knead the dough until the mixture is smooth and stretchy, about 3-5 minutes.
Add 3 egg yolks, one at a time and continue kneading until the dough is smooth, shiny, and stretchy.
Cover dough with plastic wrap and allow to rise in a warm place until doubled in size, about 2 hours.
Return the dough to the mixer and add salt, vanilla, lemon and orange flavoring, honey and 1 teaspoon yeast. Knead for 1 minute.
Add 3 egg yolks and knead until incorporated. Add the 12 tablespoons of softened butter, one tablespoon at a time. Knead until dough is soft, shiny and very stretchy, about 5 minutes. Dough should pull away from the sides of the bowl.
Combine the chopped raisins, cherries and pecans with 2 tablespoons of flour. Add them to the dough and knead briefly, until just mixed in.
Place dough in an oiled bowl, cover with plastic wrap, and refrigerate overnight.
The next morning, turn the dough out onto a floured surface and shape into a ball. Place dough inside of a 6 inch diameter panettone mold, or use a clean, buttered coffee can lined with parchment paper (you can also use a baking dish). Make a small cross in the top of the dough with scissors.
Let dough rise in a warm place until triple in size, which may take several hours since the dough is cold from the refrigerator.
Preheat the oven to 375 degrees F for 30 minutes.
Place the panettone in the oven and lower the oven temperature to 325 degrees F.
Bake the panettone for about 1 hour, until it has risen high and springs back a little when pressed on top (like a muffin).
Let the panettone cool in the pan on a rack.
Make the icing (optional): Melt 2 tablespoons butter and whisk into 1 cup powdered sugar. Add 1/2 teaspoon vanilla, a pinch of salt and 1-2 tablespoons of milk until desired consistency is reached. Drizzle icing decoratively over the top of the panettone.
Store panettone wrapped in plastic for up to 1 week.
Note: Traditional Italian panettones are made with a special flavoring called “fiori de sicila”, which you can purchase at gourmet stores and online. Use in place of the lemon and orange extract.
The Piedmont region stretches across the great Alpine arc: that includes the Pennine Alps and a portion of the Lepontine Alps. It includes two large hilly areas, the Langhe and the Monferrato. The Po River has its source in Piedmont and the region is crossed by several Alpine streams flowing into the Po. Many Alpine lakes dot the region. In the eastern section one can find two larger lakes: Lago Maggiore and Lago d’Orta. The regional capital is Turin. Other important cities are: Asti, Alessandria, Cuneo, Novara, Vercelli, Biella and Verbania.
In Turin and in Susa interesting traces of the Roman era can be found. The religious Romanesque-Gothic architecture is remarkable: examples are the Abbey of Vezzolano, the Sacra di San Michele, the Abbey of Staffarda, St. Antonio di Ranverso, St. Andrea in Vercelli and other churches in Saluzzo, Chieri and Ciriè. The Baroque style has greatly influenced the appearance of most Piedmontese cities, especially in Turin.
Some of the major sites in Turin, include the Royal Armory, the Egyptian Museum, the second most important in the world after the one in Cairo, with historical remains of the ancient civilization. The Sabauda Gallery houses pictorial works of the Piedmontese, Dutch and Flemish schools, as well as some valuable Tuscan works, such as the Beato Angelico and the Pollaiolo. The Borgogna Museum houses the works of the local Renaissance painters and the Civic Museum is dedicated to local history and art.
This northwestern region of Italy, is famous for egg pastas, vitello tonnato, the boiled-meat dish, bollito misto—plus well known red wines like Barolo, Barbera and Barbaresco. Torino (Turin) is a city of interesting contrasts between old the world and the new. The name of Torino is widely recognized as home to the famous Shroud of Torino, housed in the Cattedrale di San Giovanni Battista (“Cathedral of Saint John the Baptist”), but it is also the center of operations for the automobile manufacturers, Lancia and Fiat. Torino’s appeal is heightened even more by the city’s excellent artisan chocolates, no doubt influenced heavily by their proximity to Switzerland.
The valleys and pasture lands, protected in large part by the Alps, offer the ideal locations for growing grains like wheat, corn and rice. The terraced hills lend themselves well to growing grapes and, subsequently, wine production. Freshwater fish and eels are popular in Piedmontese cooking. Pork and pork products are on the table, as is good beef. Cattle thrive in Piedmont, and the dairy industry is strong, creating a love of cheeses, cream, milk and butter. Locals also have a fondness for game meats hunted in the forests. White truffles grow wild there and their distinctive flavor adds earthiness to many recipes.
The preferred pasta is a narrow handmade noodle called tajarin. They are often simmered in beef broth and topped with butter, grated Grana Padano cheese and shaved truffles. Agnolotti Piemontesi, similar to ravioli, are also popular. These meat and herb filled dumplings are generally served with fresh sage fried in butter and topped with Parmigiano Reggiano.
The flatlands of Piemonte are Europe’s prominent supplier of Carnaroli rice and they are known for their creamy risotto dishes. It is cooked with butter and shaved truffles or made into panissa, a risotto flavored with red borlotti beans, Salam d’la Duja and pork rind. Frogs, meat or vegetables may also be used in rice dishes.
Piemonte produces large numbers of hazelnuts and they are put to good use in cakes and pastries, as well as torrone nougat and chocolates. Candied chestnuts, known as marron glacés, are famous worldwide. Other outstanding desserts include bonèt, a custard cake flavored with coffee or chocolate, panna cotta, a silky custard made with cream and caramel thickened with gelatin and torta gianduia, a decadent hazelnut and chocolate cake made with ground nuts instead of flour. Zabaione is a light custard made with Marsala wine and sweetened egg yolks.
Take a trip through the Piedmont region via the video below.
Piedmont Recipes To Make At Home
Zuppa di Cipolla al Vino Rosso
Ingredients
- 1 tablespoon unsalted butter
- 8 medium red onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry red wine
- 6 cups chicken broth
- 16 thin slices baguette
- 1 cup freshly grated Fontina cheese
Directions
Melt the butter in a heavy, wide pot over medium heat. Add the onions and cook for 25 minutes, or until they are very soft and caramelized; stirring every few minutes to ensure they cook evenly.
Season with the salt and pepper, deglaze with the wine and cook for 5 minutes, scraping the bottom of the pan to incorporate all the liquid into the onions.
Pour in the broth and bring to a boil, uncovered. Cook for 30 minutes, uncovered, stirring once in a while.
Preheat the broiler.
Place 4 slices of baguette in each of 4 oven-proof soup bowls (preferably the sort with a handle). Scatter the Fontina over the bread.
Ladle the soup over the bread and place the dishes under the broiler. Broil the soup for 5 minutes or until the cheese is bubbly. Serve hot. Serves 4.
Maltagliati with Leek Sauce
6 servings
Ingredients
- 1 lb all-purpose flour
- 6 whole eggs
- 6 leeks, trimmed, cleaned and thinly sliced
- 2 tablespoons butter
- 1 cup light cream (half & half)
- ½ cup or more of grated Parmigiano Reggiano cheese
- Salt to taste
Directions
Mix the flour and eggs in a mixing bowl or a food processor.
Roll the dough thin by hand or with a pasta machine. Cut the pasta into medium-size diamonds.
In a deep skillet, brown the leeks in the butter.
Cook the pasta in abundant boiling salted water. Fresh pasta cooks quickly in about 2-3 minutes.
Drain and add it to the pan with the browned leeks.
Add the cream, mix well and finish with a handful of grated Parmesan cheese.
Pan Roasted Meat with Hazelnuts
Ingredients
- Pork or veal tenderloin about 2 lbs.(800 grams)
- 3 ½ oz (100 grams) hazelnuts, chopped plus extra for garnish
- 2 tablespoons (50 grams) butter
- 2 cups (1 pint) milk
- Half an onion, diced
- 3 tablespoons Marsala wine
- Salt
- 5 tablespoons (80 grams) Flour
- Water
Directions
In a large pot, brown the onion in the butter. Push the onions aside and add the meat and let it brown on all sides.
Add the Marsala wine and let it completely evaporate. Season the meat with salt and add the milk and chopped hazelnuts .
Cover the pan and cook the tenderloin for at least 120 minutes. Remove the meat and set aside.
Prepare a roux by mixing the flour with enough water to make a paste, mix well.
Bring the sauce in the pan to a boil, then whisk in the roux and cook until the sauce thickens, whisking the entire time.
Cut the meat into slices and serve coated with the sauce. Garnish with hazelnuts.
Salad of Roasted Peppers, Olives and Fontina
Ingredients
- 3 large yellow bell peppers
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon-style mustard
- 1 teaspoon red wine vinegar
- Salt
- White pepper
- 2 tablespoons sliced, Italian green olives
- ¼ pound fontina, cut into long strip
Directions
Arrange the peppers on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400 degrees F. Roast them until they are charred all over and tender inside, turning them frequently to insure they blacken evenly, about 30 minutes in the oven, but less time by the other methods. Set aside to cool.
When the peppers are cool enough to handle, using your fingertips, peel off the skins. Cut the peppers in half and remove and discard the stems, ribs, and seeds (Do not do this under running water; it will wash away some of the delicious taste.) Cut the peppers lengthwise into ½-inch-wide strips and place in a bowl. Add the oil, mustard, vinegar, salt and pepper to taste, olives and cheese and toss gently to mix well. Serve at room temperature.
Baci di Dama (Lady Kisses) Cookies
Ingredients
- 1 cup hazelnut flour (finely ground hazelnuts)
- 1 3/4 cups all-purpose flour
- 11 tablespoons cold butter
- 1/4 cup sugar
- Nutella (or any chocolate hazelnut spread)
Directions
In a mixing bowl combine the flours and the sugar. Cut the butter into small chunks and incorporate it into the flour mixture. It is best to use a wooden spoon or your fingers to completely mix the butter with the flour mixture to make the dough.
Place the dough in the refrigerator for 30 minutes. Then take it out and form small balls the size of a quarter. When placing them on the cookie sheet, press down slightly so that they are flattened on one side. They will form a dome shape: flat on one side, rounded on the other.
Bake at 350 degrees F, for about 20 minutes, or until they just start to brown. Remove to wire racks to cool.
After the cookies have cooled spread a thin layer of Nutella on the flat side of the cookie and place another cookie on top, making a sandwich.
