#traditional italian food

[fairyofthelowlands]

Caffe Tosi in St Josesph, Michigan

[tkhuluq]

Timeless Italian Margherita Pizza: A Preference of Napoli

When it pertains to timeless Italian food, couple of recipes could opponent the basic yet splendid Margherita pizza. Stemming from the heart of Italy in Naples, this pizza is a testimony to the appeal of standard Italian tastes as well as cooking workmanship. In this write-up, we'll take you on a trip via the background as well as tastes of this famous recipe, discovering why it has actually come to be an international favored.

The Background of Margherita Pizza

Margherita pizza's background days back to the late 19th century when Queen Margherita of Savoy checked out Naples. Tale has actually it that the neighborhood pizzaiolo, Raffaele Esposito, developed this pizza in recognize of the queen. He made use of the shades of the Italian flag as ideas - red tomatoes, white mozzarella cheese, as well as green basil. Hence, the Margherita pizza was birthed, as well as it swiftly got imperial authorization.

The Active ingredients

The crucial to a genuine Margherita pizza exists in the high top quality of its active ingredients. Let's damage down the parts:

Dough: Neapolitan pizza dough is made from basic active ingredients - flour, sprinkle, yeast, as well as salt. It is entrusted to ferment for a minimal of 24 hrs, causing a light as well as ventilated crust with a somewhat crunchy outside.

Tomatoes: San Marzano tomatoes, expanded in the volcanic dirt close to Place Vesuvius, are the selection for the sauce. They have actually an abundant, pleasant taste as well as reduced acidity, best for pizza.

Mozzarella: The mozzarella must be Fior di Latte or buffalo mozzarella, both recognized for their luscious appearance as well as light, milky preference.

Basil: Fresh basil fallen leaves include a ruptured of fragrant quality to the pizza. It is included after cooking to maintain its lively shade as well as taste.

Olive Oil as well as Salt: Premium added virgin olive oil as well as a squeeze of salt are made use of to boost the total preference.

The Prep work

Developing a Margherita pizza is an art create. The dough is hand-stretched to attain the best thinness, after that covered with the tomato sauce, pieces of mozzarella, as well as fresh basil fallen leaves. It is baked in a wood-fired stove, which offers it that trademark charred crust as well as great smoky taste. The outcome is a pizza that is a unified mix of tastes as well as appearances.

Why Margherita Pizza?

Margherita pizza's sustaining appeal could be connected to its simpleness. It is a recipe that commemorates the significance of Italian food by highlighting the high top quality of its active ingredients. The sweet-tangy tomatoes, luscious mozzarella, as well as fragrant basil integrated to develop a symphony of tastes that dancing on your taste. It is a piece of Napoli that transportations you to the sun-soaked roads of Naples.

Verdict

Worldwide of pizza, the Margherita stands as a classic timeless. Its abundant background, thoroughly picked active ingredients, as well as standard prep work make it a recipe that proceeds to captivate food fanatics globally. Whether you appreciate it in a pizzeria in Naples or make it in the house, a Margherita pizza is a scrumptious homage to the cooking heritage of Italy. So, the following time you long for a preference of Napoli, relish a piece of this famous work of art.

tags : Italian Cuisine, Margherita Pizza, Neapolitan Pizza

[matchasilver]

Day 16 of Artober! WIP of a Hot Chocolate Watercolor

(with permission from @amethystsoda to use the photo!)

[nightbunnysong]

Quick question

Would you like it if I started a daily series where I share what I eat and perhaps include some traditional recipes from my region or from Italy?

As I cook almost everything from scratch it might be even for me a way to experiment more.

Let me know what you think🥰🐻🦋..

In my valley, there is a longstanding tradition of foraging for fruit, wild plants, mushrooms, and chestnuts in the mountain forests during the right season. This practice has allowed me to become well-acquainted with many wild plants, their properties, and how to identify them.

In spring, I make pesto from Allium ursinum (wild garlic), which is known for its unique flavor and beneficial health properties, such as supporting the immune system and aiding digestion.

During forest walks, I often find mushrooms known as Auricularia auricula-judae (wood ear mushrooms), which only grow on decaying logs after rainfall. These mushrooms are highly beneficial due to their high iron content, which is essential for healthy blood.

One of my favorite preparations is Cornus mas [photo in the middle] (cornelian cherry) jam. The process is quite complex and time-consuming, but the end result is a deliciously rich and dense jam.

Other herbs I gather include rusclins and urticions.

In my region's official language, Friulano, which, while distinct from Italian, is recognized and influenced by Celtic and Slavic , these names refer to Ruscus aculeatus (butcher's broom) and Humulus lupulus (hop), respectively. Both are integral to our traditional cuisine and are valued for their distinctive flavors and unique properties.

In my daily foraging routine, I also gather a variety of plants to prepare herbal teas and syrups, each with its own unique benefits:

Urtica dioica (nettles) are a staple for their remineralizing properties, which help replenish essential nutrients in the body.

Sambucus nigra (elderflowers) are collected for their beneficial effects on the urinary system and kidneys, making them perfect for soothing and cleansing.

Plantago lanceolata (plantain) is used in remedies for coughs, providing natural relief with its soothing properties.

Hypericum perforatum (St. John’s Wort) is an essential plant for making an oil infusion that helps treat burns and skin irritations.

Juniperus communis (juniper berries) are foraged from high mountain areas to flavor meats, adding a unique, aromatic touch to my dishes.

Rosa canina (rose hips) are a vital ingredient for preventing winter colds and flu due to their high vitamin C content, which boosts the immune system.

Arctium lappa (burdock root) and Taraxacum officinale (dandelion root) are used for their detoxifying effects, helping to purify and cleanse the body.

Abies alba (silver fir buds) are collected to make a soothing expectorant syrup, which is beneficial for respiratory health.

Achillea millefolium (Yarrow) [first photo] very effective for regulating menstrual cycles and alleviating menstrual cramps, thanks to its antispasmodic and anti-inflammatory properties.

Centaurium erythraea (Centaury) [last photo] Used to stimulate appetite and improve digestion, known for its digestive and bitter properties.

These plants not only enhance my culinary creations but also provide natural remedies and health benefits throughout the year.

I hope I have piqued your curiosity and that the information contained here may be useful to you too.

- Nightbunny 🐻🦋🍂

[Photos are mine except for the painting]

[always-coffee]

food is love

Everything I learned how to cook or bake is a spiraling tattoo of those I have loved or love. Those here and gone. Every learned skill or recipe is a love letter of a sort.

I learned how to cook from my mother. I make marinara sauce from scratch and meatballs, and when I do, it reminds me of her. Of a kitchen that smelled of garlic cooking in olive oil, of sauce that simmered all day.

Growing up, holidays were all about food and togetherness, so I carry on those traditions for my dad and two siblings. Christmas Eve is always seven different kinds of fish, spaghetti, and antipasto. It's all a roadmap, a history.

I learned how to make jalapeno ramen, because of a restaurant in Montreal that @lizleeillustration took me to. I learned how to make gumbo, from scratch, after living in the south. Every time I make it, I think of my friends there.

I make hot chocolate the way a childhood friend did. I taught myself how to make my grandmother's Italian cheesecake from barely half a recipe and years of experience. It didn't even have a pan size. Ingredients were missing. Those that were present were written as a little bit of milk or a can of ricotta. Ricotta, it should be noted, doesn't come in a can. At least, not as long as I've been alive.

But I perfected that recipe for my dad, by request, for his birthday. Because to me, food is love. And I love taking care of people. That's honestly one of the truest things about me. And I will learn how to make your favorite dish. And I have absolutely delighted in cooking for friends, and you can absolutely summon me for a weekend, if there's coffee and a couch. Because to me, the best times really aren't fancy dinners (which I love), but cozy bits of stolen time with good food and conversation. I love the intimacy of a shared meal and a bottle of wine. I often joke that I am a kitchen witch, but at this point, I genuinely mean it.

There's magick in a good meal, whether it's a winter stew or a lasanga or baked fish. I love the smell of a meal as it's progressing. The way it warms the room and the heart. I love the chaos of it, too, the timing, the feeling of getting it right. The dog being underfoot just hoping for an error.

Recently, I made meals for my best friend, who had several surgeries. For her, I taught myself how to make white chicken spinach lasagna with bechamel. And by taught, I mean found a recipe, realized I could make it better, and now I have a brilliant new meal in my rotation. I can't make the surgeries easier, but food? Food I can do.

I think good food eases a broken heart. I think good food conjures love. I think a shared meal and a long walk are two of the best joys in life, and you won't ever convince me otherwise.

If we are friends, chances are I will try to feed you. That's who I am. It's also how I show affection or care, whether it's platonic or romantic. Because love in its myriad forms means food, more than occasionally in the form of baked goods. And now that's it's turning toward winter, baked goods can easily be shipped. So, maybe I'm plotting.

And I do take requests.

[calabria-mediterranea]

Calabrian Easter bread: cuzzupa

Cuzzupa is a type of sweet braided bread with a hard cooked egg nestled within the braids and it is traditionally prepared for Easter. Cuzzupa was invented in Calabria, in the “toe” of the Italian “boot,” and it is often flavored with aniseed or citrus, topped with a hardboiled egg, and a sheen of lemon glaze.

Follow us on Instagram, @calabria_mediterranea

[romcommunist]

i think it's one thing for a random person to call a pasta a carbonara when they use like...egg, parm, cream, bacon, peas (I'd never make that, call that a carbonara if I made it, but i dont really care if you call it a carbonara even though some of your more traditional Italians may) but it's another thing for a very well known chef to call something a butter chicken when the only "correct" ingredients in it are tomatoes and salt and the rest are either missing or replaced by some bullshit

[zero0virgola0]

Natura secca (Calabria)

[sayitaliano]

Do italians have santa or does the befana come ? It feels strange that in a world so influenced by the us no one would believe in father christmas

Ciao

We have both. I think accordingly on the Region and family traditions, one may be a little more important than the other but we do celebrate both Christmas on December 25th with Babbo Natale = Santa Claus, and the Epiphany on January 6th with la Befana bringing gifts and/or sweets to good kids or some "carbone" (=coal, a sugar/sweet one more often) to kids who didn't behave well during the year. Let's add in some areas there's may also be Gesù Bambino bringing gifts on Christmas (to stress the religious part of this festivity); while as far as I know la Befana may be a bit more "famous" (and bring more important/big gifts) in the central/southern areas of Italy (as in Spain, even if I think they focus more on the Re Magi).

(I live in the northern area), la Befana never really bought big gifts to me: mostly pencils or sweets/chocolate stuff or maybe little books or a small plushie... like one of two gifts that I wasn't given on purpose on Christmas just to have a little more in January from her. Kinda similar to Santa Lucia but with more candies (when I was little she brought me pencils or markers basically every year as she's poor).

[milla984]

Today I found amazing portobello mushrooms at my local grocery store so I decided to cook some sauce: it's very easy to make and it's suitable for vegetarians, vegans and for those who simply want to try something different and meatless!

- ingredients, recipe and images of food below the cut -

Portobello mushrooms and walnuts sauce

- three big portobello mushrooms (approx. 300g) - half an onion (quantities may vary, depending on your taste) - walnuts, soaked in hot water for 30mins (for this recipe I used about five) - plain tomato sauce (approx 3 cups) - a pinch of sugar - salt and pepper - spices and herbs (I like cloves, nutmeg and thyme) - extra virgin olive oil - half a glass of water - white wine (optional)

You will need: - a food processor/blender - a large pot

Start by slicing the onion and roughly dicing the mushrooms. I prefer a thin cut for the onions but that's totally optional, since they will be put in a food processor together with the mushrooms.

Cover the base of a large pot with extra virgin olive oil and put it over medium heat, then add the onions when the oil starts heating up but it's not too hot; when the onions become translucent add the mushrooms, half a glass of water (or a splash of white wine if you feel fancy) salt & pepper and let them cook over medium heat until they shrink to approx half their size.

While the mushrooms are cooking, put the walnuts in a food processor and set them aside. I always make sure they're finely chopped 'cause that's how I like it but if you don't mind a bit of crunch you can make bigger pieces, it's all a matter of personal taste.

When the mushrooms and onions are ready put them in the food processor. The original idea behind this recipe was to make a vegetarian/vegan ragù sauce using mushrooms and walnuts to recreate the small pieces of minced meat but you should find out which size works best for you!

Once the mixture is ready put it back in the pot, add the walnuts and the tomato sauce, stir everything together and cook over low heat for about 25-30 mins. I like to add my herbs and spices halfway through but they can be added only at the end, with a pinch of sugar to contrast the acidity of the tomato sauce.

My own two cents: there really isn't a right or wrong quantity of tomato sauce you can use but if the final result turns out too runny it won't stick to your pasta the way it should.

Also, imho the best choice for this sauce would be a rough type of fresh pasta (such as pappardelle or tagliatelle) in order to create the perfect 'grip'.

This recipe is also perfect for lasagna!!

Buon appetito!!!

[nickysfacts]

Some mouth watering history for y’all!

🥩😋🥩

[unopenablebox]

haven’t properly eaten anything today, do i go to mcdonalds now at 5:30 or do i wait and try to figure out if there are any nice restaurants not closed on this godforsaken nonsense day

[vashti-lives]

🔥

(topic: drink, or food, or both!)

oh boy. i have a big one! oof people aren't gonna like this.

right now american cooking is way too dependent on garlic. especially restaurants. i know all you garlic lovers out there are currently outraged but look! i do not actually think it is to your benefit! i am allergic to garlic and the amount of restaurants where i cannot eat anything on the menu but steak with no fixings unless someone alters the way they prepare food is ridiculous. and like, when it's an Indian place or something i get it! but when i go to a basic pub food style restaurant and cannot have a cheeseburger because the ground beef has a seasoning with garlic powder in it there is something wrong.

at very minimum their flavor palate is too narrow and frankly, when they've got garlic in the hamburger and garlic in the butter and mayo and garlic in all the dipping sauces and in all the salad dressings and the in the seasoning they put on the french fries i start to wonder... is it really that garlic is enhancing every one of these things? or is it that... they're trying to disguise lower quality ingredients with a strongly flavored additive so they can charge more?

and if you're not allergic to garlic you're never going to notice this but it's there! the amount of times i have asked if a cheeseburger has garlic, had a waiter look at me like i'm crazy and then come back five minutes later to tell me in a very baffled tone of voice that yes there is garlic in the cheeseburger is WILD. a cheeseburger is my baseline ask because 1) i like them and 2) if there's garlic in the burger there will be garlic in basically every other item on the menu except maybe like, sweet breakfast for dinner options like french toast.

it's notable that NEVER ONCE have i been told, oh there's garlic seasoning in the ground beef but we can just make it without. it's never happened. because these resturants are all buying pre-seasoned beef patties, probably because it's cheaper. if they weren't it would be super easy to make me a cheeseburger without garlic!

so yeah, i think A LOT of restaurants are tricking people into paying too much for cheap food by adding garlic where garlic doesn't need to be.

[naomiknight-17]

I just, via texting, helped my 68-year-old father bake cookies for the first time in his life

I've been baking since I was 11. How did we never bake cookies together ever?

But he's so happy and he's gonna post pictures on Facebook and tbh I can't wait to see them

[nightbunnysong]

Summer productivity challenge , day 3

Household chores

Harvest vegetables in the garden

Cook lunch for the family from scratch

Go for a walk with the dog

Wash the dishes

Arrange the new photographs I printed in the 'photo album

Self-care

Apply sunscreen

Vitamin B12 supplement

Guided morning meditation

Yoga

Read (Reasons not to Worry by Brigid Delaney)

20 min night meditation

Study session

Repeat aloud 20 pages geology x 3

Study Botany

What I ate today

Breakfast 🍳☕

4 slices of bread with avocado and poppy seeds

Smoothie (carrots, celery, apple, peach)

Lunch 🍚🌾

Chicken curry and basmati rice

Some sushi leftovers from yesterday's dinner

(I do intermitting fasting from 14:00 to 6:00)

Post note:

Also, I'd like to point out that as a proudly Italian girlie I cook everything with love and from scratch.

Most of the times vegetables are from my garden, eggs and chicken from my grandma's house and milk (and so other dairy products) come from cows grazing on the nearby alps in summer.

Everyday I feel so grateful and lucky to have the possibility to experience this idyllic kind of living!

Some photos from my camera gallery ☺️

(quote me if you use my photos)

Of course, this lifestyle has its own great difficulties and disadvantages, but I'm still really grateful!

- Nightbunny

[notebook91286]

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