Foods of Italy! Filmed just before “covid” broke out in Italy. Northern and Southern Italy are as different as the poor side and a rich side of any given state, city or town. “Cucina povera”, the cuisine of poor people, exists in both places. Comfort food is often poor people food. You can find poor people in every town, north or south. So you will find “Ribolitta” (basically a bread soup, kind of like moist turkey stuffing in a bowl, in the north) and bread crumbs on pasta instead of cheese in the South. Swordfish is a staple in Southern Italy. The Florentine Steak is common in the North. There are lots of sardines in the south. Tartufo is a uniquely Southern Italian desert. An Ice cream ball with a filling of various flavors. Arancini are a southern food very similar to the “boudin balls” of Louisiana. A deep fried rice ball basically. There are ancient foods and culture specific foods. Fried artichokes are found mostly in the Jewish section if Rome. Rigatoni con la pajata is a classic dish of the Roman cuisine. “Pajata is the term for the intestines of an unweaned calf, i.e., only fed on its mother's milk. The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces 20-25 cm long, which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled (pajata arrosto) or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni.” The Florentine Lampredotto Sandwich comes from the forth stomach of a cow. Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped, and served in a bread roll. It is often topped with a spicy sauce or a green sauce. It is not Tripe! It is more like pork belly than tripe. Cantucci vin santo! Biscotti with a desert wine!! Something Italians have for desert! Ndjua!! Southern Italian sausage. The southern part of Italy was invaded by many diverse people! One being the Spanish who brought peppers. Nduja reflects that influence! Eating in Italy IS an adventure!
There are descriptions and ideas about the food in Italy in the description.
Foods of Italy!
Filmed just before “covid” broke out in Italy.
Northern and Southern Italy are as different as the poor side and a rich side of any given state, city or town.
“Cucina povera”, the cuisine of poor people, exists in both places.
Comfort food is often poor people food. You can find poor people in every town, north or south.
So you will find “Ribolitta” (basically a bread soup, kind of like moist turkey stuffing in a bowl, in the north) and bread crumbs on pasta instead of cheese in the South.
Swordfish is a staple in Southern Italy.
The Florentine Steak is common in the North.
There are lots of sardines in the south.
Tartufo is a uniquely Southern Italian desert. An Ice cream ball with a filling of various flavors.
Arancini are a southern food very similar to the “boudin balls” of Louisiana. A deep fried rice ball basically.
There are ancient foods and culture specific foods.
Fried artichokes are found mostly in the Jewish section if Rome.
Rigatoni con la pajata is a classic dish of the Roman cuisine. “Pajata is the term for the intestines of an unweaned calf, i.e., only fed on its mother's milk. The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces 20-25 cm long, which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled (pajata arrosto) or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni.”
The Florentine Lampredotto Sandwich comes from the forth stomach of a cow.
Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped, and served in a bread roll. It is often topped with a spicy sauce or a green sauce. It is not Tripe! It is more like pork belly than tripe.
Cantucci vin santo! Biscotti with a desert wine!! Something Italians have for desert!
Ndjua!! Southern Italian sausage. The southern part of Italy was invaded by many diverse people! One being the Spanish who brought peppers. Nduja reflects that influence!
Eating in Italy IS an adventure!
'promosm'