#biancomangiare

[bad-artist-non-historian]

Made Biancomangiare last weekend, and it was a bit underappreciated in the community where I'm meant to share this stuff, so maybe it'll be more appreciated here. I infused it with fresh lemon peels and a cinnamon stick, added some garnishes and it went down fast in my household lol.

[barstoolblues]

tumblr is currently crusading against my camera roll but just know i had a negroni + lamb ragu + biancomangiare + espresso martini for 50% off at the italian restaurant where i wash dishes on weekends

[crowandmoonwriting]

Absolutely! I'd love to hear about them!

Just so you know, I always want to hear about your food worldbuilding.

It doesn't have to be worldbuilding Wednesday either. I love to hear about food! Food history was one of my hyperfixations in college lol, and I love cooking too.

If you have actual recipes??? Please do share. I'm always looking for new fun strange things to cook!

[semprelibera]

the idiot on that post who doesn't know about cacio e pepe, white pizza, and countless other dishes...

but you know what's funny. they just sound mad europeans managed to also make iconic use of 'their' ingredients. well do better yourself then !

I KNOW like, my point was that what the world considers iconic “Italian” dishes are actually Italian-American or Italian-inspired American (heavy in tomato sauce), while to us Italians, as well as people who are familiar with real Italian cuisine, the dishes which we’d consider iconic are actually older than the Columbian exchange or only use “Old World” ingredients...

I mean, if I had to say what the most iconic (as in the ones that everyone knows and can find outside of their region) dishes which do not contain American ingredients are, I’d say:

Ferratelle, castagnole, focaccia, piadina, arancini/e, Sicilian cassata, Sicilian cannoli, crostoli/frappe/chiacchere/cenci/galani/lattughe*, Neapolitan pastiera, carbonara, gricia, cacio e e pepe, fegato alla veneziana, castagnaccio, panforte, seadas, cornetto, basil pesto, maritozzo, torrone, zeppole, Maraschino cherries, bruschetta, struffoli, granita, gelato, erbazzone, porchetta, cotognata, frutta di Martorana, nacatole, torta della nonna, taralli/tarallini/tarallucci, grissini, savoiardi/pistokkeddos, ciambelline al vino, farinata, fregula, risotto alla milanese, pizza bianca, tortellini in brodo, crostata, babà, baicoli, budino di riso, ciambellone, biscotti del Lagaccio, cantucci, cotoletta alla milanese, biancomangiare, panettone, gubana, canestrelli, brasato al Barolo, brigidini, pasta con le sarde, canederli, ravioli ricotta e spinaci, pere al vino, cannoncino, pane carasau and guttiau, casatiello, gnocchi alla bava, chnéffléné, coda d’aragosta, bomba/bombolone, crema fritta, tigella/crescentina, delizia al limone, frìtołe, gelo di melone, krumiri, mandorlato, malfatti, meringa, necci, saltimbocca alla romana, mostaccioli, pasta di mandorle, ribollita, panelle, pasta e ceci/fagioli/lenticchie/fave, pasticciotto, polenta, risotto alla marinara, torta pasqualina, frisella, focaccia di Recco, agnolotti, gnocco fritto, sbrisolona, zabajone, vitello tonnato, passatelli in brodo, mozzarella in carrozza, amaretti, ciambella, brioscia, plenty of pizze including the original Marinara which is way better than the one people call Marinara today...

*No campanilismi here 🇮🇹

While I’d say that the most iconic Italian dishes which do contain American ingredients are:

Gnocchi di patate, graffa, crocchè (potato); pizza Margherita, pizza alla marinara, pappa al pomodoro, lasagne alla bolognese, lasagne alla napoletana, parmigiana di melanzane, insalata caprese, sfincione, timballo, sun-dried tomatoes, caponata (tomato); tortelli di zucca, gnocchi di zucca (pumpkin); ‘nduja, pasta all’arrabbiata (hot chilies); tiramisù, gianduja, baci di dama, salame di cioccolato, cuneesi al rhum, zuppa inglese, setteveli, zuccotto, Modica chocolate (cocoa); corn polenta, pan meino (maize); pandoro, panna cotta (vanilla); peperonata (bell peppers); zucchine alla scapece, pasta alla nerano (courgettes).

So yes, while the Columbian exchange did influence Italian cuisine, either by leading to the evolution of pre-existing dishes (EG.: pangiallo was invented over 2000 years ago and nowadays it’s not uncommon to see people add dark chocolate to the recipe; the original pizza alla marinara did not contain tomato sauce and was made with anchovies, capers, garlic, black Gaeta olives, oregano and olive oil - all of which are very Mediterranean ingredients) or to the creation of new ones, but claiming that New World ingredients-based dishes are all there is to Italian cuisine, or that its most iconic dishes are made with them is factually wrong and the reason why this stereotype exists in the first place is due to Italian-American culture/US stereotypes of Italy and Italians being passed off as authentic Italian and its spread outside of the US is a direct result of US cultural imperialism.

I also find it ironic how they all conveniently ignore that Asian, African and other European cuisines outside of Italy’s also use American ingredients... I have yet to see someone claim that shahi paneer is not Indian or that paprikás csirke is not Hungarian while I have seen plenty of Americans claim that pizza Margherita (which they believe is the only kind of pizza there is) is actually American just because tomatoes are not native to Italy.

[laragazza-dalcuore-infranto-blog]

🍮 Biancomangiare 🍮

[kaitoshuno]

Biancomangiare, a Sicilian almond pudding

[manifestocarnivoro]

IL CAPPONE, CARNE DELLE FESTE

“Cappone bono vole esser allesso, et quando è ben grasso vole esser arrosto; similemente è la gallina”. Parola di Maestro Martino che nel suo “Libro de arte coquinaria”, composto intorno al 1450 e considerato il primo vero ricettario al mondo, descrive i molti usi del cappone ed ecco che il brodo di cappone diventa protagonista in molte preparazioni e minestre, ma anche del biancomangiare, nella versione grassa. Carne molto apprezzata nella cucina medievale e rinascimentale, Bartolomeo Scappi sempre attorno al 1500 propone il cappone ripieno, una ricetta ricca e sontuosa per una pietanza destinata alle tavole dei nobili. In epoca più recente (1800) anche Pellegrino Artusi lo impiega in piatti come il cappone in galantina e nel ripieno dei cappelletti. Ancora oggi è considerata carne delle feste e un buon brodo di cappone o un cappone arrosto sono un must sulle tavole di Natale.

Fonte: “Il cappone: carni pregiate per le tavole di festa sin dai tempi antichi” di Lara Abrati, Eurocarni 12/23

[momskitchen2]

Making Sicilian Almond Milk Pudding (Biancomangiare Siciliano)

During the hot balmy summers in Sicily light desserts are a blessing and with watermelons being in such abundance at this time of year one of the most popular summer desserts that Sicilian's make is Gelo di Melone which is a delicious, light, fresh and colourful watermelon pudding. 

[awesomealessandrascigliano]

BIANCOMANGIARE CON FIORI D'ARANCIO

500 ml di latte 500 ml di panna 15 gr di gelatina in fogli 5 cucchiai colmi di miele di zagara 1 cucchiaio di acqua di fiori di arancio 2 arance Metti a bagno in acqua fredda i fogli di gelatina per 10 minuti. Scalda il latte e la panna in una casseruola mescolando continuamente. Togli dal fuoco, aggiungi i fogli di gelatina sgocciolata e strizzata e 2 cucchiai di miele, mescola e lascia…

[m58]

three from Sheila E. Murphy

~ 1 ~ I see a potshot in your future fungal rapture Go ahead and preach to witless witnesses drowning In unimpeachable arrears The cat has left the catwalk integers have softened To surprise versus blaspheme in expectation One has come to long for amid unceasing patchwork Of dribbled innocence maimed by foretaste Of Mary Hails in pails of drop kick bloom lines Penetrable as silk We've wheezed along perimeters Of sanctimonious pilfered slouch rinsed by blancmange (Elsewhere biancomangiare) Distinct from strophes of Senegal My Sisyphus in retro paleo pronouncements My Edith Hamilton my stonewall my impeccable alignment With prom light dimmed to backseat pearls Strung by village vox populi in traction As the whetstone drives the yield The blacklist of domain names Hunched in alphabetical estrangement Botulist as campsite V-formations Trolloping across floorboards

~ 2 ~ She has no idea she has no idea Within her psyche vein drops mitigate The tempus fugue of dissonance Framed then packaged then dispersed qua nurture To inhabitants of curvy-lined locales Lusting for hard sharp boundaries To be claimed as owned replete with bones That would preclude intrusion As if petulant desire sufficed to shift identity From safekeeping to pliable as defined By minds seeking to self-bloat Beneath whole clouds invis-appearing as if To tame an otherwise flat blue sky Unadorned by artists' nudges and kind eyes Absorbing what is there or will be Soon broken by advances into seasons left for bread Crumbs to feed outlyers who belong here And whose guests we always are

~ 3 ~ You need a curfew need a flag to furl You need a body hinged to mind-prone lickety hop To spritz matchbook's historic staleness Into fresh caught light to show The podge hitched to the hodge within Non-random lane lines veering toward a destination That negates pathways while brandishing Rigid thought as oxymoronic spree Of damage control to sprawl the status quo Suppressing fever frock in feathery pursuit Of what might fill the empty space As insects crawl across the warm spring screen The familiar metaphor for what reality might seem From faraway dimensions scattergrammed As viaducts conjoined in a symphonic Braille of throughways Pressuring advancement while cohabiting the known universe In a companionable breeze of smooth predictive surfaces With holes for breathing As the act of breathing Elevates to disappear

Sheila E. Murphy is the recipient of the Gertrude Stein Award for her book Letters to Unfinished J. (Green Integer Press, 2003). Murphy's book titled Reporting Live from You Know Where (2018) won the Hay(na)Ku Poetry Book Prize Competition from Meritage Press (U.S.A.) and xPress(ed) (Finland). In 2020, Luna Bisonte Prods released Golden Milk. Broken Sleep Books brought out the book As If To Tempt the Diatonic Marvel from the Ivory (2018). In 2022, BlazeVOX Books will publish Permission to Relax. Initially educated in instrumental and vocal music, Murphy is associated with music in poetry. She earns her living as a management consultant and researcher and holds the PhD degree. She has lived in Phoenix, Arizona throughout her adult life.

[fooddoog]

[marcomangani]

#biancomangiare #mandorla #sicilyfoodporn #sicilyfood #maremma #estate2019 #estate #dessert #dolciitaliani (presso Camping Baia Verde) https://www.instagram.com/p/B1ZAUYsC73T/?igshid=qgus56zuaoph

[pontebocca]

ビアンコマンジャーレそれは白い食べ物。フランス語ではブランマンジェ。 ちょっとムース寄りになりました…それから隣のソースのモチーフは、おたまじゃくしです… ハハハ ・ #italian #trattoria #pontebocca #イタリアン #ポンテボッカ #tokyo #yutenji #祐天寺 #ビアンコマンジャーレ #ブランマンジェ #biancomangiare #おたまじゃくし #dessert #dolce #あるいはだんご3兄弟 (トラットリア　ポンテボッカ) https://www.instagram.com/p/BzVTnGOhSpa/?igshid=19ip561wphyx4

[nedobaglioni]

Sgombro su marinatura 5 graffi sulla terra. 5 piatti che raccontano la sua Sicilia, i suoi prodotti, la sua visione... buon appetito (a casa mia si dice). #changeyourpointofview #nedobaglioni #discoversicily #siciliaatavola #foodphotography #sgombro #bottarga di #tonno #sarde #calamaro #biancomangiare #foodlover #eatrealfood #foodsicily #thebestinstafoods https://www.instagram.com/p/Bx6dpxqlB47/?igshid=r834dirhaghq

[sciatu]

Dolci estivi siciliani: semifreddo al pistacchio, africano, gelo all’arancia e melograno, semifreddo al limone, biancomangiare con cannella e mandorle, parfait alle mandorle, desert ai  fichi di Eleonora Dallari, cassata semifreddo, Mattonella Gelato di Ignazio Raffaele, la scorsonera palermitana.

Non ci indurre in tentazione, non ci fare sedurre dal piacere, ricordando il gusto del Parfait al torroncino, del biancomangiare ricoperto dalle mandorle di Avola appena tostate e di odorosa cannella. Scaccia da noi il sapore che ci ha inondato di gioia terrena e di peccaminoso piacere, facendo sussultare il nostro animo rendendolo vulnerabile al peccato di gola, all’intenso piacere dei dolcissimi africani o del gelo di anguria, o del seducente mandarino, o della perversa cannella, al lascivo donarsi del cassata gelata al volgare, divino, misterioso gusto della scorsonera. Libera il nostro cuore dal peso della colpa, dalle catene del desiderio, dalla prigione del piacere, liberaci dal dipendere dal sapore del semifreddo, dalla freschezza del gelato al torroncino o a quello libidinoso del cioccolato che induce in fedifraga tentazione e ci schiaccia con la gustosa forza del suo donarci per legarci a lui e renderci schiavi, schiavi nel peccaminoso piacere.

Do not lead us into temptation, do not be seduced by pleasure, remembering the taste of the nougat Parfait, the biancomangiare covered with freshly toasted Avola almonds and fragrant cinnamon. Drive away from us the flavor that has flooded us with earthly joy and sinful pleasure, making our soul jump, making it vulnerable to the sin of gluttony, to the intense pleasure of the sweet Africano or the Gelo of Anguria, or the seductive mandarin, or the perverse cinnamon, to the lascivious donation of frozen cassata to the vulgar, divine, mysterious taste of scorsonera. Free our heart from the weight of guilt, from the chains of desire, from the prison of pleasure, free us from depending on the flavor of the semifreddo, the freshness of the nougat ice cream or the lustful chocolate that induces in faithless temptation and crushes us with the tasty force of his give itself to bind us to him, and make us  slaves in sinful pleasure.

[allisonscola]

52 Reasons to Love Sicily: #17. Pasta! Need I say more? Well, of course I will! Let’s start from the beginning, and by that, I mean 1154 CE when the court geographer under Norman King Roger II, Muhammad al-Idrisi, documented that a pasta factory existed in Trabia, a coastal town east of Palermo. He explained that out of semolina flower they made in large quantities a food shaped into long strands that in Arabic was called itryia. It was a dried vermicelli of sorts (NB The word for angel hair pasta (i.e. vermicelli) in Sicilian is "tria,"). So, don’t believe that legend about Marco Polo—the Arabs brought pasta to Sicily way before, and the rest is … your happy stomach! Pasta takes on many forms across the island—both fresh and dried and made with different grains as well. I invite you to join me this Sunday, May 2 for an online busiate pasta making session with Chef Giuseppe Sciurca @sciurca_sicilian_chef along with Chef Nino Elia. We’ll be making this Trapani-style curly pasta along with a zucchini mint sauce, a springtime fennel salad, and biancomangiare for dessert. Join us! Register and learn more at link in bio or https://experiencesicily.com/make-busiate-pasta-with-giuseppe-sciurca/. #52reasonstolovesicily #experiencesicily #sicily #pasta #busiate #freshpasta #sicilia #siciliabedda #italy #italia #sicilyvacation #sicilians_world #ig_sicily #igerssicilia #instasicilia #gf_italy #siculamenteDoc #sicily_tricolors #ig_visitsicily #Sicilia_PhotoGroup #smallgrouptours #traveltogether #authenticsicily #smallgrouptoursitaly #whatsicilyis #viverlasicilia #sicilytour (Photo Credit: @valeriasignorino) (at Experience Sicily) https://www.instagram.com/p/COJQNR-lsPa/?igshid=10tor7j1rol5j