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Italian food recipe
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After reading articles upon articles about Italian food, it's now time to try and make your own dishes, Italian style.
There are lots of original and traditional Italian recipes out there, but our Italian food recipes are authentic Italian food recipes written by Italians, living in Italy. So in these pages you'll find recipes the way they are made in Italy, not some vague recollection of how nana did it, using parsley instead of oregano, because it's easier to find.
The Rite of Spring - Asparagus The Spring Time Sorcery
In the springtime, when a young man's fancy turns to baseball, mine turns to asparagus, that most regal (as evidenced by its crown like tip) of all vegetables.
Unlike truffles, (autumn's thrill) which can only be afforded once or twice a year and are limited in their preparation, asparagus fits all budgets and palates; and the recipes are endless.
The Piadina Romagnola has a long connection with the history of the people of Romagna. This old traditional "bread" recipe has become, with the passing of time, a traditional dish can make a name for itself in modern cooking society - from bread of the poor to a mass produced snackfood loved by many.
The history of this dish, which originates in Piedmont can be considered an example of how and why - in times long past - regional dishes are born from real life.
It is said that the wine farmers of the late Middle Ages needed a special, exotic, dish to celebrate an important event for them, the draft of the new wine. The event marked the success of the most troubled, most tiring and most insidious harvest of the year - the wine grapes.
The word "bruschetta" has its origins in central Italy, and it's a slice of toasted bread.
Toasting the bread on the grill gives it a particular fragrance, but with an oven or a broiler you can obtain the same good result.
It's believed that this poor man's food was born as a snack for the workers in the fields. It was prepared with homemade, sometimes, stale bread, and flavored with olive oil, garlic, salt, pepper and tomato.
It is spring in Piedmont and the Sambuco trees are blossoming. Sambuco is the Italian common name for the European Black Elderberry, identified by its scientific name as Sambucus Nigra L. .The Sambuco tree-bush, produces beautiful tiny white blossoms whose sweet fragrance is swept by fresh breezes throughout the hills of the Monferrato countryside of Piedmont during the month of May. The Piedmontese kitchen boasts a wonderful springtime floral delicacy: preparing the fresh Sambuco blossoms for a pancake-like dessert called Frittelle di Fiore di Sambuco—enjoyed in Italy already since the medieval ages.