ITALIAN FOODS AND FESTIVALS

Transcription

1 ITALIAN FOODS AND FESTIVALS In Italy we have lots of festivals, typical products linked to aspect of daily life, the cycle of seasons and the availability of agricultural products.

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3 WHEN First week of October WHY We used to celebrate Saint Mary (Madonna)

4 CARNEVALE WHEN 40 days before Easter and the day before Ash Wednesday. Under the rule of the King of Austria, the festival was forbidden in It reappeared gradually in the nineteenth century, but only for short periods. WHY The people of Italy started to dance and riunite in San Marco Square because of their victory against the Patriarch of Aquileia in the year For one day people want to do the opposite of what they usually do.

5 GALANI Ingredients: flour, sugar, butter, eggs, milk, liquor, vanilla essence. Origin: ancient Rome. STOCKFISH It was reached in Lofoten Island in 1431 by the Venetian nobleman Piero Querini and a few of his sailors. Baccalà mantecato Baccalà rosso

6 FRITOE VENETE(Pancakes) Ingredients: eggs, sugar, liquor, raisins, pinenuts Origin: In 1600 Fritoleri made an association that ended in Their recipe dates back to 1300 and it s the most ancient recipe in Veneto. RISO ALLA SBIRRAGLIA Ingredients: rice and different types meat. Origin: Rice was brought to Italy by Venetian merchants during the 14th century.

7 CHRISTMAS AND EASTER EVE BRODO DI CAPPONE (CAPON BROTH) It s a typical dish that derives from the rural background of our territory. BOLLITO MISTO (MIXED BOILED) It s a mix of various meat boiled together and served.

8 CHRISTMAS DISHES BACCALÁ (WHITE) BACCALÁ (RED) RISOTTO WITH RADICCHIO OF TREVISO PANDORO Ingredients: flour, sugar, eggs and butter. It has a typical shape of an eightpointed star. Origin: goes back to the ancient Rome.

9 EASTER DISHES EASTER DOVE It s a typical dove-shaped cake with almond LAMB We use to eat it with potatoes on Easter day TIRAMISU It s a dessert made with Savoiardi biscuits soaked in coffe and Mascarpone cheese cream.

10 EPIFANIA WHY WHEN On the 5th of January An old fake woman is burned on a pile of wood. The fire is symbolic for HOPE and the old woman symbolizes all the old bad things.

11 PINZA Ingredients: yellow&white flour, raisin, schnapps, salt, butter, sugar, dried figs, pinenuts, orange zest, flannel seeds, iced sugar TORRONE (nougat) Ingredients: honey, sugar, water, egg, Hazelnuts. Origin: It became popular in 17 th century

12 The Restaurant Two owners: Alessandro and Flavio Doretto Local foods: Salami, Cheese, Pasta, Raddish Alla Fossetta People used to pay with paintings or gift (not always money) In Musile di Piave, via Fossetta 31 Important people: Ernest Hemingway, (autograph in 1948) Symbol of Venetian family

13 TYPICAL FOOD The owner showed us some local food: SALAMI: sopressa, Brasiola del Piave, Fumera COTECHINO AND MUSETTO (types of pork) CHEESE: Montasio, Drunk cheese RADICCHIO OF TREVISO SARDINE (sardines) Alessandro Doretto in Alla Fossetta Sarde in Saor, rise and meat, polenta.

14 cotechino Montasio cheese Drunk cheese (seasoned in marc) Brasiola del Piave Handmade pasta

15 POLENTA Polenta is a typical food of our country. It s made of mais and water. Polenta has two different stories: Polenta was used in ancient Egypt but made of SPELT Christofer Columbus brought Polenta to Spain and Portugal and then to Italy from his journey to the Dominican Republic in 1500 In World War II all fields were destroyed, so scientists decided to bring again mais to America and try to re-produce the mais there.

16 1. What are typical venetian dishes? INTERVIEW - Salami, rice with meat, pasta with beans 2. Where can you find the ingredients for your dishes? Are they expensive? - No, they aren t, they are natural ingredients. We take them from farms near here.

17 INTERVIEW 3. Are local dishes popular or not? And more requested by foreign people or local people? - They are still popular, but more popular among the older generations. Foreign people are more interested in local dishes than italian people. 4. Is it easier to prepare local dishes or international ones? What is the most difficult dish to prepare? - Local dishes are more difficult and the most difficult is sarde in saor because it has a very long prepartion time.

18 INTERVIEW 5. What is the most popular dish in your restaurant? And what is your favourite one? - The most popular dishes are pasta with duck and grilled meat. My favourite dish to prepare is handmade pasta because it gives me more satisfaction. 6. Have new types of restaurants made local dishes less popular? - They shift the focus of young people on new types of food, forgetting about the traditional ones.

19 DUTCH FOOD KRUIDNOTEN Ingredients: brown sugar, butter, milk, selfraising flour, tablespoon speculaaskruiden Origin: It is a Dutch festival, with Saint Nicholas. The tradition is that you put your shoe under a chimney, you sing a song and the next morning you get a present with food. WHEN 5 th of December on that day you get loads of presents, but only if you have been sweet during the year. You can only find kruidnoten in supermarkets during September and February.

20 TOMPOEZEN (millefoglie) Ingredients: puff pastry, sugar, cornflour, butter, egg, poedersuiker, milk, vanilla essence. We eat this dish on koningsdag which means kingsday. On this day we celebrate the birthday of our king; we organize vintage markets and we eat orange food, because orange is the colour of The Netherlands.

21 Tomato soup Christmas eve in the Netherlands Entrée: tomato soup (or mushroom, spinach and pumpkin soup) Main course: stuffed turkey (similar to American thanksgiving) Main course: 'gourmetten', prepare your food with mini frying-pan. Cook various things like: meat, fish, vegetables, omelette and mini pancakes Gourmetten Mushroom soup

22 Easter in the Netherlands Special breakfast: eggs, fruit juices, croissants, different types of bread and stuff that you can put on your bread. No special dinner during Easter

23 3 OKTOBER Around 1570, Holland was occupied by the Spanjards, as was Leiden. So we celebrate the day when Leiden was freed from the siege of the Spanjards. On that day we eat haring and wittebrood!. There is also a fair on this day. Relief of Leiden (1574), by Otto van Veen. Inundated meadows allow the Dutch fleet access to the Spanish infantry positions.

24 HARING & WITTEBROOD It basically exists of the fish called Haring or Herring in English, which is put on a white bread. To add some taste some people like to put chopped onion or pickles on top

25 Feeding the Planet without eating TAKE CARE OF BIODIVERSITY LESS CHEMICALS RESPECT THE CYCLE OF SEASONS NOT TOO FAR FROM HOME MORE ENERGY LESS POLLUTION LESS WASTE

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