Italia
68 views | +0 today
Follow
Your new post is loading...
Your new post is loading...
Rescooped by Ken Buck from Le Marche and Food
Scoop.it!

Gelato al Pistacchio Recipe

Gelato al Pistacchio Recipe | Italia | Scoop.it

Pistachio Gelato Recipe

Ingredients

1 heaping cup (160 g) pistachios, unsalted, roasted, skins removed  3/4 cup castor sugar 1.5 cups (350 ml) whole, full-fat milk1.25 cups (300 ml) heavy cream1/2 tsp vanillapinch of saltadditional pistachios, crushed, for garnish — optional

Directions


Via Mariano Pallottini
more...
No comment yet.
Rescooped by Ken Buck from Le Marche and Food
Scoop.it!

Spaghetti alla carbonara (when you don't trust completely the quality of the eggs)

Spaghetti alla carbonara (when you don't trust completely the quality of the eggs) | Italia | Scoop.it

In the real CARBONARA the eggs are cooked only by the heat of the spaghetti that is poured and mixed with them fresh from the pasta pot. But the operation can be tricky—if the pasta is not hot enough, or if too much pasta water clings to the pasta, the result can be a runny, unappetizing mess. And, of course, concerns about egg contamination these days make this way of making carbonara a bit risky, too. So, after years of experimenting with different methods, I’ve come up with my own technique.

Ingredients - Serves 4-6

400-500g (14-16 oz) spaghetti4-5 medium eggs250g (8 oz) grated pecorino romano cheese (or a combination of Parmesan and pecorino)250g (8 oz) guanciale or pancetta, cut into cubedOlive oil (or lard)Salt, to tasteLots of freshly ground black pepperDirection
Via Mariano Pallottini
more...
No comment yet.
Rescooped by Ken Buck from La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Scoop.it!

Mon petit bistrot: Panettone "perdu" con bavarese al pistacchio e peperoncino Aji

Mon petit bistrot: Panettone "perdu" con bavarese al pistacchio e peperoncino Aji | Italia | Scoop.it
Voglio  raccontarvi  una storia.  Ho avuto la fortuna di entrare in contatto con la famiglia Cipriani tre anni fa, al Taste di Firenze.Il ricordo che possiedo della prima chiacchierata con Massimo è carico di sensazioni piacevoli che tutt'oggi mi regalano forti emozioni al solo pensiero. Oltre a conoscere una persona generosa e di eccezionale disponibilità, ho avuto modo di conoscere un'azienda che produce eccellenze, per la gioia del palato certo, ma soprattutto, per lo spirito. Ancora non sono stata all'Harry's bar ma certamente ci andrò presto, è un appuntamento che non posso più rimandare.Quando guardo le foto del locale, che nei miei sogni assume decisamente connotati ancora più magici tanta è la voglia di andarci, mi perdo in calli nebbiose che profumano d'altri tempi..divago lo so, e che sono una romanticona. Come dicevo, quando guardo le foto del bar/ristorante sogno camerieri muoversi con elegante leggerezza, impeccabilmente vestiti, camerieri, che mi offrono col sorriso un piatto di Carpaccio e versano nel mio flûte fiumi di Bellini ghiacciato. Ma lasciatemi raccontare di questo posto magico..il locale nasce nel 1931, fondato da Giuseppe Cipriani.Chi era Harry? Harry era uno studente in viaggio a Venezia intorno agli anni venti, recatosi lì con una zia per curarsi da un principio di alcolismo.
Via Good Things From Italy
more...
No comment yet.
Rescooped by Ken Buck from Italia Vive!
Scoop.it!

Cinque Terre: Monterosso, Vernazza, Corniglia, Manarola, Riomaggiore (Włochy) / (Italy)

Italy. Cinque Terre is name of five villages (Monterosso, Vernazza, Corniglia, Manarola and Riomaggiore) situated on the rocks and the surrounding terraces w...

Via Italia Vive!
more...
No comment yet.
Rescooped by Ken Buck from Italia Vive!
Scoop.it!

Cinque Terre hike from Monterosso to Vernazza, Italy

http://tourvideos.com/ The trail from Monterosso to Vernazza in the Cinque Terre region of Italy offers one of the grand hiking experiences of Europe. Enjoy ...

Via Italia Vive!
more...
No comment yet.
Rescooped by Ken Buck from Umbria & Italy
Scoop.it!

"D" Is for Dialetti in the Italian Language

"D" Is for Dialetti in the Italian Language | Italia | Scoop.it
“ Italy magazine, a British publication, has nominated "Becoming Italian Word by Word" as best blog on Italian art and culture. To vote, all you have to do is click here. Grazie!”
Via innkeeper in Umbria
more...
No comment yet.
Rescooped by Ken Buck from Le Marche and Food
Scoop.it!

Italy's 20 regions, dish by delicious dish | Le Marche: Ancona spicy fish stew

Italy's 20 regions, dish by delicious dish | Le Marche: Ancona spicy fish stew | Italia | Scoop.it

There's no such thing as "Italian food." Regional differences give the country multiple "national cuisines."

Le Marche: Ancona spicy fish stew

Ancona's classic dish, brodetto all'anconetana, reflects the city's seafaring heritage.

It's a slightly spicy, tomato-based soup/stew made from local catch.

"The dish was originally made on board fishing boats, for lunch," explains Paolo Antinori, head chef at Fortino Napoleonico(Via Poggio, Portonovo; +39 071 801450), a restaurant specializing in Le Marche cuisine.

"Cooks used poorer catch, or fish a little broken by the nets and not saleable at the market.


Via Mariano Pallottini
more...
No comment yet.
Rescooped by Ken Buck from Charming Italy
Scoop.it!

Top 10 Italian Food Words — How to Spell & Say

Top 10 Italian Food Words — How to Spell & Say | Italia | Scoop.it
“ Americans have a habit of misspelling and mispronouncing some fairly common Italian food words. These are the top 10.”
Via Todiguide-Umbria
more...
No comment yet.
Rescooped by Ken Buck from What About Italy
Scoop.it!

How to Spend the Holidays in Italy

How to Spend the Holidays in Italy | Italia | Scoop.it
“ An old-world Italian Christmas brims with tradition, culture, and of course, good food. Read on for a visitor's guide to the local holiday rhythm in three top Italian cities.”
Via What About Italy
more...
No comment yet.
Rescooped by Ken Buck from Made in Italy Flavors - Luxury Wines, Truffle, Caviar
Scoop.it!

Pancotto Italian Bread Soup, warm comfort

Pancotto Italian Bread Soup, warm comfort | Italia | Scoop.it
Pancotto soup, Italian bread soup it is a perfect meal for anyone venturing out into the cold. You can prepare this a few days ahead so it will be ready for the big night or for an easy meal during the week. Pancotto (Italian Bread Soup) Ingredients 1/4 cup olive oil4 cloves garlic, chopped3 or 4 links Italian sausage; remove casing and crumble1 28-oz. can plum tomatoes1 can cannelini beans, about 1-1/2 cups6 cups chicken stock1 small bunch escarole, roughly chopped1/2 loaf day-old Italian bread sliced, toasted & brushed with olive oilextra olive oil for drizzlingparmigiano-reggiano cheese for gratinglemon zest Directions
Via Mariano Pallottini, BluLife Luxury VIP Lounge
more...
No comment yet.
Scooped by Ken Buck
Scoop.it!

What's Cookin' Italian Style Cuisine: Seafood Marinara Sauce Medley with Angel Hair Pasta Recipe

What's Cookin' Italian Style Cuisine: Seafood Marinara Sauce Medley with Angel Hair Pasta Recipe | Italia | Scoop.it
more...
No comment yet.
Rescooped by Ken Buck from La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Scoop.it!

What's Cookin' Italian Style Cuisine: Antipasto for Christmas Eve Recipe Italiano

What's Cookin' Italian Style Cuisine: Antipasto for Christmas Eve Recipe Italiano | Italia | Scoop.it
An Italian Antipasto is always the best appetizer and starter before a big Holiday meal. Check out the many variations you can add to this platter. Underneath are fancy greens but you can use any kind of lettuce you prefer although out favorite is romaine and arugula mixed. Top the lettuce with the best grade of meats and cheeses. The only thing that would be missing here would be an Italian appetite!
Via Good Things From Italy
more...
No comment yet.
Rescooped by Ken Buck from La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Scoop.it!

Healthy Southern Italians turning to fast food - Telegraph

Healthy Southern Italians turning to fast food - Telegraph | Italia | Scoop.it

State media claims residents are rejecting the Mediterranean diet for fast food, which is making them obese, sparks war of wordsItaly’s state broadcaster has sparked an outcry in Southern Italy by claiming that the region that introduced the world to the Mediterranean diet is piling on the pounds after turning its back on healthy eating.In an advert, the RAI network claimed the famous diet rich in fruit, fish, vegetables and olive oil now “hardly exists” in the region where it was born, as the consumption of “throwaway food” soars.


Via Good Things From Italy
more...
No comment yet.
Rescooped by Ken Buck from Umbria & Italy
Scoop.it!

8 Things to Know About Olive Oil

8 Things to Know About Olive Oil | Italia | Scoop.it
Here are eight facts about the glorious gold-green liquid that you may not already know

Via innkeeper in Umbria
more...
No comment yet.
Suggested by Italia Vive!
Scoop.it!

Italia Vive!

Italia Vive! | Italia | Scoop.it

"Italia Vive!" è un tour virtuale alla scoperta delle meraviglie d'Italia. Foto, informazioni e sensazioni. Contenuti curati da @guspatagonico.

more...
No comment yet.
Rescooped by Ken Buck from La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Scoop.it!

Mr Piadina - Italian Street Food stall located in Camden Lock Market, London - November 2013 - YouTube

Piadina or Piada is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnolo dialect), although nowadays flat pans or electric griddles are commonly used. 
(I thought it looked very similar to Tandoori Indian Naan Bread). 
Italian Street Food stall located in Camden Lock Market, London.


Via Good Things From Italy
more...
No comment yet.
Rescooped by Ken Buck from La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Scoop.it!

Salvatore Cuomo: Pizza Margherita

Salvatore Cuomo: Pizza Margherita | Italia | Scoop.it

The modern pizza was invented in Naples, Italy, and the dish has since become popular in many parts of the world. Giving the establishment that makes and sells pizzas the name of "pizzeria". Many varieties of pizza exist worldwide, along with several dish variants based upon pizza. Pizza is cooked in various types of ovens, and a diverse variety of ingredients and toppings are utilized. In 2009, upon Italy's request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish.


Via Good Things From Italy
more...
No comment yet.
Rescooped by Ken Buck from What About Italy
Scoop.it!

Italian Cities Often Overlooked by Tourists

Italian Cities Often Overlooked by Tourists | Italia | Scoop.it
“ While travelers to Italy flock to the cities of Rome, Florence, and Venice there are many Italian cities worth a visit that are often overlooked by tourists. Turin, or Torino, in northern Italy, is often mentioned as a city overlooked by tourists.”
Via What About Italy
more...
No comment yet.
Rescooped by Ken Buck from La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Scoop.it!

ItaliëWeetjes Nr1: Pizza | PerTazza

ItaliëWeetjes Nr1: Pizza | PerTazza | Italia | Scoop.it
Nummer 1 uit de serie ItaliëWeetjes: Onze huidige Pizza werd voor het eerst rond 1860 bedacht in de havenstad Napels en is een van de weinige woorden die wereld-wijd begrepen wordt.Voorloper van de pizza was de Foccacia. Een plat brood dat door de Romeinen "panis focacius" genoemd werdt en die bedekt werd met verschillende lekkernijen. Het woord pizza werd voor het eerst gebruikt in 997AD toen het gebruikelijk was om de bisschop van Gaeta met Kerst en met Pasen twaalf pizza's te schenken. Deze "pizza" had echter meer weg van een plat brood - de foccacia. In het 16e eeuwse Napels werd een plat brood voor het eerst echt "pizza"genoemd - een brood voor de armen - en werd op straat verkocht.In 1843 werden de verschillende pizza toppings door Alexandre Dumas voorgeschreven. Een bekend verhaal is dat de Napolitaanse pizzabakker Raffaele Esposito in 1889 ter ere van een bezoek van Margherita van Savoy de bekende Pizza Margherita bedacht. Deze werd bedekt met tomaten, basilicum en mozeralla om zodoende de kleuren van de Italiaanse vlag te symboliseren.Tot de 16e eeuw dacht men namelijk dat tomaat giftig was. Pas in de 18e eeuw werd het gemeengoed om tomaat in gerechten te verwerken. De pizza Margherita was dus op meerdere fronten een ware Italiaanse trendsetter.
Via Good Things From Italy
more...
No comment yet.
Rescooped by Ken Buck from What About Italy
Scoop.it!

Villages in Italy: the 15 most loved ones by foreigners - TTG Italia

Villages in Italy: the 15 most loved ones by foreigners - TTG Italia | Italia | Scoop.it
TTG Italia: Breathtaking scenery falling sheer to the sea, untouched medieval villages, small islands reflecting into the lake: from South to North the 15 most loved Italian villages by foreigners.
Via What About Italy
more...
No comment yet.
Rescooped by Ken Buck from What About Italy
Scoop.it!

How to Spend the Holidays in Italy

How to Spend the Holidays in Italy | Italia | Scoop.it
“ An old-world Italian Christmas brims with tradition, culture, and of course, good food. Read on for a visitor's guide to the local holiday rhythm in three top Italian cities.”
Via What About Italy
more...
No comment yet.
Rescooped by Ken Buck from Charming Italy
Scoop.it!

10 "Italian" Foods You Won't Find In Italy

10 "Italian" Foods You Won't Find In Italy | Italia | Scoop.it
“ Immigrants must make do with local ingredients and, if they want their restaurants to survive, adapt traditional recipes to please their clientele.”
Via Todiguide-Umbria
more...
No comment yet.
Rescooped by Ken Buck from La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Scoop.it!

What's Cookin' Italian Style Cuisine: Antipasto for Christmas Eve Recipe Italiano

What's Cookin' Italian Style Cuisine: Antipasto for Christmas Eve Recipe Italiano | Italia | Scoop.it
An Italian Antipasto is always the best appetizer and starter before a big Holiday meal. Check out the many variations you can add to this platter. Underneath are fancy greens but you can use any kind of lettuce you prefer although out favorite is romaine and arugula mixed. Top the lettuce with the best grade of meats and cheeses. The only thing that would be missing here would be an Italian appetite!
Via Good Things From Italy
more...
No comment yet.