The best Roman dishes Il tuo ricettario [Eel too-oh ree-chet-ta-ree-oh] Bringing real Italian flavours to your table.
The Roman gastronomic tradition is deeply rooted and there are several historical evidences that can be traced down through the centuries confirming the long-standing tradition of gastronomy in the region and allowing the recovery of lost products and recipes. The Roman cuisine has always been characterised by its variety of tasty dishes prepared from many ingredients and creativity. On the one hand, many dishes are characterised by their popular origin, on the other hand by the integration of traditions from other cultures that have inhabited Rome and its surroundings over the centuries. Three different cultural influences have left their mark on what can be considered the traditional Roman cuisine: 1 the so-called fifth quarter cuisine; 2 the traditional Jewish style cuisine from the Roman Ghetto (the historical borough hosting the Jewish community of Rome); 3 the traditional cuisine of the Castelli Romani hills including the outskirts of Rome and the nearby countryside. 1 The fifth quarter cuisine originates from the Testaccio borough, where the municipal abattoir was located, and has given rise to simple but at the same time genuine dishes made from offal, such as Coda alla vaccinara (Roman oxtail stew). The Jewish style cuisine, richer and tastier, is characterised by appetizing fried dishes ( Carciofi alla giudia, Jewish style artichokes; Fiori di zucchina farciti con mozzarella e alici, courgette flowers stuffed with mozzarella cheese and anchovies; Filetti di baccalà, fried battered cod fillets) and cakes, such as the renowned Ricotta tart. Finally, the country cuisine of the Castelli Romani hills is characterised by several Abbacchio (suckling lamb) and pasta dishes, such as Fettuccine and Bucatini all'amatriciana (Amatriciana style pasta), prepared with cured pork jowl, olive oil and fresh tomatoes. Foto Scala Firenze This cookbook is a selection of the most traditional Roman dishes chosen for their rich flavour and ease of preparation. Each recipe also includes one or more Roman PDO and PGI certified products and a matching with DOC wines from the Roman countryside.
starters 05 first courses 11 main courses 27 desserts 51 glossary 60 European Union Geographical Indications The European Union has introduced a system to protect by legislation particular product names that are linked to territory or to a production method. Learning how to recognise the PDO (Protected Designation of Origin) and the PGI (Protected Geographical Indication) logos will allow you to shop safely. When the origin, production technique and characteristics of a product are certified, then the risk of purchasing counterfeit products potentially harmful for health are dramatically reduced. In Italy this certification is applied according to a strict set of regulations and only products that satisfy precise requisites guaranteeing their quality may use this certification. Italy is the European country with the greatest number of PDO and PGI certified products since, historically, the culinary tradition plays a central role in Italian culture and is considered as a true patrimony to be safeguarded. 2 PDO (Protected Designation of Origin) The PDO certification identifies a product according to its method of production and place of origin. Producers of PDO products must abide by rigid production regulations and the adherence to such regulations is guaranteed by specific certifying bodies. All production stages, from raw materials to the end product, must take place in a well-defined geographical area and must be produced according to traditional methods guaranteeing that each product is unique and inimitable. The name must include also the geographical area of provenance and the product must respect certain characteristics in terms of appearance, odour and taste, in other words a guarantee for its link to the territory. PGI (Protected Geographical Indication) The PGI certification is related to the quality and the geographical typicality of the product. The PGI certification is granted only if at least one of the production stages is carried out in a particular geographical territory. Contrary to the PDO certification attesting that the entire production is conducted in a certain territory, the PGI certification can be applied to those products for which only a part of the production has been carried out within a certain area as this certification pays more importance to the production techniques applied. In this case, the instruments used, the production methods handed down from generation to generation and the production times are considered to be the guarantee of authenticity for each traditional product. For further information: www.trueitalianfood.it www.romaincampagna.it
starters
bruschetta [broo-sket-tah] Toasted Genzano Homemade Bread and extra virgin olive oil Sabina Place the slices of bread on a low heat and remove as soon as they turn brown. Rub them with the garlic clove and place on a serving dish. Pour olive oil over the slices of bread and leave them to soak, then add salt to taste and serve warm. 4 slices Genzano Homemade Bread PGI 1 garlic clove extra virgin olive oil Sabina PDO q.s. salt q.s. 7 Castelli Romani DOC red wine
Tomato and Genzano Homemade Bread soup acqua cotta [ak-wah cot-tah] Fry the onions in the olive oil, add the fresh tomatoes and allow to cook for a while. Once the tomatoes and onion are cooked, allow to cook on a very low heat for further 15 minutes until the soup is combined. Break up the bread, place it in individual serving bowls and add a few ladles of the soup. Sprinkle with Pecorino Romano and serve hot. 4 slices Genzano Homemade Bread PGI 500 g fresh tomatoes 2 medium sized onions extra virgin olive oil Sabina PDO q.s. freshly grated Pecorino Romano PDO q.s. 9 Castelli Romani DOC rosé wine or Tarquinia DOC rosé wine
first courses
Fettuccine with chicken offal fettuccine co le regaje de pollo [fet-too-chee-nay kol-lay re-gaee-ye de pol-loh] Chop the onion and place it in a pan with 3 tablespoons of olive oil. Add the offal, leaving the livers last, and fry until golden brown. Add the 1/2 glass of wine and the tablespoon of Marsala liqueuer. Add the chopped tomatoes to the mixture, bring to boil and season with salt and black pepper. The cooking time may differ depending on the pan and the stove, but the sauce is ready when its taste is round and smooth. Cook the fettuccine al dente in abundant salted water, drain, place back in the pan, pour the sauce and toss for a minute on a moderate heat. Remove from the heat, add the grated Parmigiano Reggiano and Pecorino Romano and place on a serving dish. Add a knob of butter to the pasta before serving to sweeten the taste. 400 g homemade egg fettuccine 350 g fresh tomatoes 250 g chicken offal ass Cerveteri DOC white wine 3 tablespoons extra virgin olive oil Sabina PDO 1 tablespoon Marsala liqueur 1 onion 1 knob of butter freshly grated Pecorino Romano PDO q.s. freshly grated Parmigiano Reggiano PDO q.s. salt q.s. black pepper q.s. Cesanese di Olevano Romano DOC 13
Fregnacce with wild mushrooms fregnacce alla sabinese [fre-nya-che al-lah sa-bee-nay-zay] Cook the pasta in abundant salted water. Fry the garlic and chili in abundant extra virgin olive oil Sabina until golden brown, then add the mushrooms, black olives and tomatoes and allow to cook for approximately 10 minutes. Drain the pasta, add the sauce and mix well. Sprinkle with chopped parsley before serving. 400 g fregnacce (or maltagliati) 200 g tomatoes 100 g mixed wild mushrooms 100 g black olives 4 garlic cloves extra virgin olive oil Sabina PDO q.s. chili q.s. chopped parsley q.s. 15 Cesanese di Olevano Romano DOC
Pasta and broccoli in skate broth pasta e broccoli in brodo d'arzilla [pas-tah ei brok-kol-lee een bro-doh dar-zil-lah] Cook the skate in slightly salted water with celery and onion to obtain a delicate fish broth. In a saucepan fry the chopped garlic and the anchovies (scrape off the salt first). Wash the broccoli and cut them into small pieces. Add the broccoli, salt, chili and wine; once the wine has evaporated, add the diced peeled tomatoes. After a while, add the fish broth previously filtered to remove the fish pieces. When the broccoli are almost done, add the pasta and cook it al dente. Allow the soup to stand for a few minutes, then sprinkle with abundant Pecorino Romano and serve. 1.5 kg Romanesco broccoli 500 g skate (the wings are sufficient) 200 g broken spaghetti (or maltagliati) 200 g peeled tomatoes 2 salted anchovies 2 garlic cloves 1 golden onion 1 celery stalk 1 glass Castelli Romani DOC white wine freshly grated Pecorino Romano PDO q.s. extra virgin olive oil Sabina PDO q.s. salt q.s. chili (tiny amount) 17 Frascati DOC, Castelli Romani DOC white wine or Cerveteri DOC white wine
Pasta and chickpeas pasta e ceci [pas-tah ei chay-chee] Soak the chickpeas overnight, then cook them in salted water together with rosemary and garlic. Fry the salted anchovies with chopped tomatoes and ground black pepper. When the chickpeas are almost done, drain and add them to the sauce, remove the garlic and rosemary and allow to stand for a few minutes. Place the saucepan back on the hob, bring to the boil and then add the cannolicchi. When cooked, sprinkle with ground black pepper and serve. 250 g chickpeas 200 g cannolicchi (short pasta) 100 g chopped tomatoes 100 ml extra virgin olive oil Sabina PDO 2 salted anchovies 2 garlic cloves rosemary q.s. salt q.s. black pepper q.s. 19 Frascati DOC Superiore or Colli Lanuvini DOC
Ricotta Romana and spinach ravioli ravioli ricotta e spinaci [rav-yo-lee ree-kot-tah ei spee-na-chee] Prepare a dough for the fettuccine with the flour and eggs and roll out on a worktop. Boil the spinach, drain, remove the excess water and then chop very finely with a sharp knife. Blend the Ricotta Romana with the spinach, part of the grated Parmigiano Reggiano, nutmeg and then add salt to taste. Place small portions of the spinach and ricotta filling at equal distances on one half of the rolled out dough, fold the other half of the dough over, then take a fork and seal the edges. Take a ravioli cutter and cut out the individual ravioli. Boil the ravioli in abundant salted water, drain them and serve with a fresh tomato and basil sauce or simply with melted butter and sage. Sprinkle with Parmigiano Reggiano and serve hot. 600 g spinach 500 g 00 flour 500 g Ricotta Romana PDO 100 g freshly grated Parmigiano Reggiano PDO 4 whole eggs nutmeg q.s. salt q.s. 21 Castelli Romani DOC white wine or Montecompatri DOC
Spaghetti with cheese and pepper spaghetti cacio e pepe [spa-get-tee kah-cho ei pae-pae] The water used to cook the spaghetti must be slightly salted; when the water has reached a full boil, add the spaghetti and begin to prepare the sauce by mixing in an aluminium frying pan the Pecorino Romano, the freshly ground black pepper and two ladles of boiling water until you obtain a cream with consistency of ricotta (this operation must not be carried out on the hob). When the spaghetti are al dente, drain them and add them to the sauce stirring with a wooden spoon until well combined (sometimes it may be useful to perform this operation under bain-marie). Serve immediately on hot plates. 500 g spaghetti (or tonnarelli or rigatoni) 8 tablespoons freshly grated Pecorino Romano PDO 3 teaspoons Rimbas black pepper salt q.s. 23 Frascati DOC Superiore or Cerveteri DOC white wine
Amatriciana style spaghetti spaghetti all amatriciana [spa-get-tee al-la ma-tree-cha-nah] Fry the diced guanciale in an iron frying pan for approximately five minutes. Add chili and onion and cook until the onion is golden brown. Add half a glass of white wine and allow it to evaporate. At this stage, add the peeled tomatoes and salt to taste. Let the mixture cook for approximately 20 minutes. When the sauce is ready, place the spaghetti previously cooked in abundant salted water in a separate saucepan. Add a generous sprinkle of Pecorino Romano and leave the pasta to stand for two or three minutes. When the sauce has amalgamated with the pasta, place on hot plates and sprinkle with more Pecorino Romano. 1 kg spaghetti 1 kg peeled tomatoes 250 g guanciale (cured pork jowl) 1/2 glass Castelli Romani DOC wine white 1/2 onion 1 tablespoon extra virgin olive oil Sabina PDO chili q.s. freshly grated Pecorino Romano PDO q.s. salt q.s. 25 Cerveteri DOC red wine
main courses
abbacchio brodettato [ab-bak-yoh bro-det-tah-toh] Stewed lamb in lemon sauce Fry the chopped cured raw ham and spring onion in a saucepan containing the lard or extra virgin olive oil Sabina until golden brown. Add the lamb and allow to cook, adding salt and black pepper to taste. Pour the white wine and let it evaporate. Sprinkle some flour, add two ladles of boiling water and allow to cook. Meanwhile, prepare a sauce mixing together garlic, parsley, the egg yolks, lemon juice and Parmigiano Reggiano. When ready, add the sauce to the cooked lamb. 2 egg yolks 1 kg Abbacchio Romano PGI 1 tablespoon freshly grated (shoulder or leg) cut into pieces Parmigiano Reggiano PDO 50 g cured raw ham 1 garlic clove 20 g flour 1 bunch of parsley 1 spring onion 1/2 lemon 2 tablespoons lard nutmeg q.s. or 1 tablespoon extra virgin salt q.s. olive oil Sabina PDO black pepper q.s. 1 glass Castelli Romani DOC wine white 29 A well-structured white wine, such as Zagarolo DOC or Montecompatri DOC
abbacchio con ramoracce [ab-bak-yoh kon ra-moh-rah-chay] Boned abbacchio with spontaneous herbs Fry the bones in an iron saucepan and then add the diced meat. Allow to fry until the meat starts turning brown. Meanwhile, chop the garlic, rosemary, anchovy and capers. Remove the bones from the saucepan and transfer the meat into an aluminum pan. Add some more olive oil, the chopped mix and chili and stir on a moderate heat in order to cook the meat evenly on all sides. Finally, add the wine and vinegar lowering the heat when boiling begins. Add salt and black pepper to taste. When the lamb is tender, remove from the heat and allow to stand; then, heat it again and serve with a sprig of rosemary. This dish is traditionally served with ramoracce, spontaneous herbs from the Roman countryside; the herbs are boiled and then sautéed in garlic and olive oil. 1 kg boned suckling lamb leg (keep the bones) 2 garlic cloves 6 capers 1/2 salted anchovy 1/2 glass Velletri DOC white wine 1/2 glass wine vinegar 1/2 glass extra virgin olive oil Sabina PDO 2 sprigs rosemary salt q.s. black pepper q.s. chili q.s. sautéed ramoracce (spontaneous herbs) 31 A young red wine, such as Castelli Romani DOC or Tarquinia DOC
baccalà in guazzetto [bak-kah-lah een gwa-tzet-toh] Salt cod stew Bone the cod and cut into pieces of approximately 5 cm. Stew the onions in olive oil in a large saucepan. Fry the cod with the stewed onions on a low heat until golden brown, add the pine kernels, raisins (previously soaked in tepid water) and the tomato paste. Allow to cook on a low heat for approximately 20 minutes in a covered saucepan stirring gently from time to time. 800 g soaked salt cod 400 g tomato paste 300 g onions 100 ml extra virgin olive oil Sabina PDO 50 g pine kernels 50 g raisins 33 Castelli Romani DOC rosé wine or Tarquinia DOC rosé wine
carciofi alla giudia [kar-cho-fee al-lah joo-dee-yah] Jewish style artichokes Remove the outer hard leaves from the artichokes and cut the stem to about 10 cm, peeling off the harder part of the skin. Remove the hairy core and trim the top of the artichoke with a knife. Soak the artichokes in water and lemon juice so as to avoid darkening. Rinse and dry. Beat the artichokes on the table keeping them upside down, so that the flower opens and the stem remains straight. After seasoning, place the artichokes upside down in a frying pan filled with enough olive oil to allow them to float. When the outer parts start darkening, sprinkle some drops of water with the tips of your fingers (being careful not to burn yourself) into the oil in order to make the artichoke leaves crispier. Serve hot. 8 Carciofo Romanesco del Lazio PGI 1 lemon extra virgin olive oil Sabina PDO q.s. salt q.s. black pepper q.s. 35 Frascati DOC Superioreor Colli Albani DOC
carciofi alla romana [kar-cho-fee al-lah row-ma-nah] Roman style artichokes Remove the outer leaves and keep the upper part of the stalk which should be peeled with a potato peeler to remove the hard outer layer. Cut off the tip of the artichoke. Chop the parsley together with the lesser calamint and the garlic. Open the leaves of the artichokes slightly and stuff with the chopped seasoning and a some salt. Place the artichokes upside down in a deep Pyrex dish. Cover the artichokes with olive oil and water. Bake at 200 C for an hour until the liquid has completely evaporated. 8 Carciofo Romanesco del Lazio PGI 1/2 glass Castelli Romani DOC white wine 8 tablespoons extra virgin olive oil Sabina PDO 1 tablespoon finely chopped parsley 1 garlic clove lesser calamint q.s. 37 Cerveteri DOC white wine or Zagarolo DOC
coratella d'abbacchio con i carciofi [ko-rah-tel-lah dab-bah-kyo ko-nee kar-cho-fee] Lamb offal with artichokes Cut the offal into pieces. Clean the artichokes, slice them and soak in water and lemon juice. Place the olive oil, crushed garlic and finely chopped onion into a saucepan and, when the onion is golden brown, add the offal. Brown it on a high heat stirring it often; when the meat begins to sizzle, add the drained artichokes and a little salt and black pepper. Cook it for a few minutes, then add the wine, lower the heat and cover. Stir occasionally making sure not to overcook it otherwise it becomes too hard. Serve hot. 1 Abbacchio Romano PGI offal 4 Carciofo Romanesco del Lazio PGI 1/2 small fresh onion 1 glass Frascati DOC wine 4 tablespoons extra virgin olive oil Sabina PDO 1 garlic clove 1 lemon salt q.s. black pepper q.s. 39 Frascati DOC Superiore or Genazzano DOC
costolette d'abbacchio a scottadito [cos-toh-let-te da-bak-yo ah skot-ta-deet-toh] Grilled lamb ribs Place the meat on the grill and season with olive oil, salt and black pepper. Grill until the meat is well done. 600 g Abbacchio Romano PGI ribs extra virgin olive oil Sabina PDO q.s. salt q.s. black pepper q.s. 41 Frascati DOC Superiore or Castelli Romani DOC white wine
faraona farcita [fa-rah-oh-nah far-chee-tah] Stuffed Guinea fowl Bone the Guinea fowl, set aside the breasts and the legs, and break up the carcass. Fry the bones in olive oil, add white wine, the finely chopped onion and a crushed garlic clove; simmer for an hour and a half. Clean and wash the Romanesco broccoli, sauté them in a frying pan with garlic, olive oil and salt and set aside. Flatten the breasts and the legs using a meat mallet, season them with salt and ground black pepper, stuff them with Pecorino Romano, Mortadella and Romanesco broccoli, and tie them up like small chicken roasts. Remove the outer leaves of the Romanesco artichokes and place them in water and lemon juice; peel the potatoes and carrots and cut them up into Pont Neuf slices; blanch the vegetables in slightly salted boiling water. In a copper saucepan melt the butter and the remaining olive oil, fry the stuffed Guinea fowl on a high heat until golden brown, add the white wine and the filtered sauce previously prepared from the bones, as well as salt and herbs, and cook on a moderate heat for 20 minutes. Drain the Guinea fowl, remove the string and cut it in half. Arrange the meat on the side of the plate, garnish with a pile of vegetables and the sauce topped with a knob of butter. Decorate with the herbs and serve. 1.5 kg whole Guinea fowl 300 ml Castelli Romani DOC white wine 280 g Viterbo potatoes 150 g Romanesco broccoli 150 g golden onions 100 g Mortadella 100 g carrots 75 g freshly grated Pecorino Romano PDO 30 ml extra virgin olive oil Sabina PDO 25 g butter 15 g garlic cloves 10 g fine salt 10 g curly parsley 10 g lesser calamint 10 g sweet marjoram 5 g black pepper grains 4 Carciofo Romanesco del Lazio PGI 1 lemon 43 A young red wine, such as Velletri DOC or Cesanese di Olevano Romano DOC
coda alla vaccinara [ko-dah al-lah va-chee-na-rah] Oxtail stew Wash the oxtail, chop it into sections along the vertebrae and soak it for 2 hours in cold water. Rinse well. For a more delicate taste, boil the oxtail for 1 hour. In a sauce pan, sauté the oxtail, then add the chopped celery, carrot, onion and garlic, and season with cloves, salt and black pepper. Pour in the white wine and cook for 15 minutes, then add the plum tomatoes. Stew until the meat is easily detached from the bones (approximately 3 hours), adding more celery and, if necessary, hot water. Once cooked, detach the meat from the bone and place it back in the sauce. 2.5 kg oxtail, trimmed of excess fat 2 kg peeled plum tomatoes 2 celery ribs 1 glass Frascati DOC wine 1/2 glass extra virgin olive oil Sabina PDO 1 carrot 1 onion 2 garlic cloves cloves q.s. salt q.s. black pepper q.s. 45 Malvasia del Lazio IGT
saltimbocca alla romana [salt-eem-boh-ka al-lah row-ma-nah] Veal escalopes with ham and sage Flatten the sliced veal, lay a fresh sage leaf and a slice of ham on each veal slice and secure with a toothpick. Pour olive oil and a part of the butter in a pan, add salt, black pepper and the meat; cook on a high heat for a few minutes, adding water and, eventually, wine. As soon as the meat has browned, turn it over and put it on a plate. With a wooden spoon, unstick the cooking deposit from the pan, add the remaining butter and let it melt. Pour the sauce on the meat and serve very hot. 500 g round fillet of veal, thin sliced 200 g cured raw ham 1 glass Frascati DOC wine 1 knob of butter extra virgin olive oil Sabina PDO q.s. fresh sage q.s. salt q.s. black pepper q.s. 47 Colli Lanuvini DOC
spezzatino di castrato [spe-tza-tee-noh dee kas-tra-toh] Mutton stew with semolina For the mutton stew: marinate the mutton for 24 hours in the Cesanese wine with celery, carrots, onion, bay leaves, cloves, black pepper, rosemary and sage. Remove the wine (keep it for a later use). Fry the mutton for 30 minutes, then add the wine marinade and cook for 2 hours on a low heat or until the meat becomes tender. For the semolina: Heat the milk; when it boils, pour in the semolina and stir with a wooden spoon for 15 minutes. Add the butter, egg yolk and Parmigiano Reggiano, mix carefully and then pour the mixture on a greased marble top, cover with a wet dish towel and, using a rolling pin, roll out until the layer is 1 cm thick. When cold, cut it into round discs using a glass. Quickly sear the semolina discs on the hob. Serve on a plate with the marinated aromatic herbs and the semolina discs. Ingredients for the stew (serves 4): 1 kg mutton 1 litre Cesanese di Olevano Romano DOC wine 2 cloves celery q.s. carrot q.s. onion q.s. bay leaves q.s. rosemary q.s. fresh sage q.s. black pepper grains q.s. For the semolina: 250 ml milk 125 g semolina 50 g freshly grated Parmigiano Reggiano PDO 20 g butter 1 egg yolk salt q.s. 49 Cesanese di Olevano Romano DOC
desserts
ciambellette al vino [cham-beh-let-tay al vee-noh] Wine biscuits In a bowl, mix the flour with the olive oil and wine, then add sugar and salt. Mix carefully so as to obtain a uniform dough. Line a baking tin with greaseproof paper. Make small doughnuts from the dough and place them in the tin leaving space for the dough to rise. Sprinkle them with sugar. Bake at 180 C for 20 minutes or when the biscuits are golden brown. In Frascati, they are dipped into Cannellino dessert wine together with Pizzutello grapes. 800 g flour 700 g sugar 1/2 litre extra virgin olive oil Sabina PDO 1/2 litre Frascati DOC wine 2 sachets baker's yeast 1 pinch of salt grated lemon zest 53 Frascati DOC Cannellino
crostata di ricotta romana con le visciole [kros-tah-tah dee ree-kot-tah row-ma-nah con lay vee-sho-lay] Ricotta Romana tart with morello cherries On a work surface make a well with the flour and place sugar, eggs, the melted butter, the grated lemon zest and the vanilla pod in the centre. Mix thoroughly to make short crust pastry. Pass the ricotta through a sieve to eliminate any lumps. Add a tablespoon of sugar, a pinch of cinnamon and the pitted morello cherries. Blend the ingredients together to make a uniform mixture. Grease a round tart pan with butter and lay the short crust pastry making sure that it reaches the rim. Trim the excess pastry and then pour the ricotta and cherry mixture. Roll out the excess pasta, cut into thin strips and make a diagonal grid on top of the mixture. Bake at 160 C for 30 minutes. Dust with icing sugar. 400 g 00 flour 200 g morello cherries 200 g granulated sugar 100 g Ricotta Romana PDO 100 g butter 2 whole eggs 1 vanilla pod 1 pinch of cinnamon 1 zest of lemon icing sugar (for decoration) 55 Cesanese di Olevano Romano DOC dessert wine
pizza cresciuta [pee-tza kre-shoo-tah] Leavened pizza cake Mix the eggs, cinnamon, a pinch of salt, ricotta and grated lemon zest with the flour and work together with the leavened dough beating the mixture on the table until it is smooth and elastic. Place the dough on a greased baking tin (preferably with lard), until the mixture reaches halfway up the edge of the tin, then let it rise for about 10 hours (preferably overnight). Bake at 190 C for approximately 40 minutes. 500 g flour 400 g leavened dough 150 g Ricotta Romana PDO 4 eggs 60 g raisin 1 lemon 1 tablespoon cinnamon salt q.s. 57 Malvasia del Lazio IGT dessert wine
The Mediterranean diet Olive oil, bread, pasta, legumes, fruit and vegetables are the indisputable protagonists of the Mediterranean diet. These ingredients, wisely combined with other animal-based products such as milk, cheese, eggs, fish and meat guarantee a balanced and pleasurable diet where there are no prohibited foodstuffs, but only ingredients that should be eaten more or less frequently, hence reconciling healthy eating with taste and with as little sacrifice as possible. The beneficial effects of the Mediterranean diet for our health are not dependent on single foodstuffs, but on the overall dietary habits, as well as the combination and variety of ingredients with our lifestyle. A correct intake of calories, vitamins, fibre, antioxidants and unsaturated fatty acids, vital for the organism, can be obtained from daily consumption of vegetables. Milk, yoghurt and extra virgin olive oil should also be consumed every day, but to a lesser extent. Finally, cheese and other foodstuffs from animal origin should be eaten occasionally during the week to guarantee the correct quantity of proteins and fats required in a balanced diet. All of this must be accompanied by lots of water and constant physical activity. Origin of the Mediterranean diet This term, now well-rooted in our history, first appeared just after the Second World War when it was noted that the incidence of cardiovascular diseases in Greece was much less than in the United States. The American physician Ancel Keys assumed that this difference could be attributed to the diets or dietary habits prevalent in these countries. He was so convinced of the beneficial effects of the Italian diet and lifestyle, as well as those of the other Mediterranean countries, that he actually moved to Pioppi, a small village in the Cilento just South of Naples. His theory was confirmed by a population study (started in the Fifties) comparing the lifestyle of groups of individuals from various countries such as: Finland, Holland, Greece, Italy, Yugoslavia, Japan and the United States. The results of the study confirmed the relationship between diet and the incidence of certain diseases, with particular attention to the type and not the quantity of fats present in the diet which were found to play an important role in cardiovascular diseases. Since then, several other studies have confirmed that the Mediterranean diet is considered an ideal dietary model to maintain a healthy life. The Mediterranean diet: a universal heritage The Mediterranean diet has officially been candidated as a UNESCO intangible heritage. The proposal was presented formally by Italy, Spain, Greece and Morocco - the four countries which contributed most in defining the historicalcultural characteristic of this diet, including the organoleptic characteristics of products which render this diet unique and inimitable. Many international institutions have identified this diet as an extremely healthy dietary model, both sustainable and of the highest quality, and various scientists worldwide recognise its healthy properties and its capacity to fight a great number of diseases. Italy, which is the country with the greatest number of World Heritage Certificates in the world, soon may add the tastiest certificate of all to its long list. 59
ABBACCHIO Suckling lamb. AL DENTE The term, meaning to the tooth, refers to pasta that has not been cooked completely, but offers a little resistance (to the tooth) when you bite it. ARZILLA Skate or ray, used in a traditional Latium dish Pasta e Broccoli con brodo d'arzilla. BRUSCHETTA Slice of grilled bread, normally rubbed with garlic and seasoned with olive oil, salt and black pepper. CANNOLICCHI A type of short pasta tubes, normally used in brothy pasta dishes. Glossary FETTUCCINE GUANCIALE A flat ribbon-like egg pasta. Cured pork jowl, sometimes substituted in recipes with streaky or fatty bacon. 61 MALTAGLIATI This term, meaning badly cut, refers to a shape of pasta, usually made from leftovers in the process of making other pasta shapes. PDO Protected Designation of Origin. PGI Protected Geographical Indication. Q.S. (QUANTUM SATIS) Latin term used in recipes meaning the amount that is needed or to taste. REGAJE Chicken offal. VISCIOLE A large, deep red variety of cherries (morello) very often used in cakes.
PDO and PGI Italian products, recognized by the European Union, that you can find in the United States are: CHEESES: Asiago PDO Bra PDO Caciocavallo PDO Castelmagno PDO Fiore Sardo PDO Fontina PDO Gorgonzola PDO Grana Padano PDO Montasio PDO Mozzarella di Bufala Campana PDO Parmigiano Reggiano PDO Pecorino Romano PDO Pecorino Toscano PDO Provolone Valpadana PDO Quartirolo Lombardo PDO Raschera PDO Robiola di Roccaverano PDO Stelvio PDO Taleggio PDO Toma Piemontese PDO MEAT PRODUCTS: Mortadella di Bologna PGI Prosciutto di Modena PDO Prosciutto di Parma PDO Prosciutto di San Daniele PDO Speck Alto Adige PGI Vitellone dell'appennino PGI EXTRA VIRGIN OLIVE OIL: Olio Extravergine d'oliva Bruzio PDO Olio Extravergine d'oliva Dauno PDO Olio Extravergine d'oliva Chianti Classico PDO Olio Extravergine d'oliva Garda PDO Olio Extravergine d'oliva Monti Iblei PDO Olio Extravergine d'oliva Riviera Ligure PDO Olio Extravergine d'oliva Terre di Siena PDO Olio Extravergine d'oliva Terre d'otranto PDO Olio Extravergine d'oliva Val di Mazara PDO FRUITS, VEGETABLES AND CEREALS: Clementine di Calabria PGI La Bella della Daunia PDO Limone Costa d'amalfi PGI Limone di Sorrento PGI Nocciola del Piemonte PGI Pomodoro San Marzano dell'agro Sarnese-Nocerino PDO Radicchio Rosso di Treviso PGI Radicchio Rosso Variegato di Castelfranco PGI Pomodoro Pachino PGI Pane di Altamura PDO Riso di Barragia PGI
notes
www.trueitalianfood.it Produced with a contribution from the Ministry of Agricultural, Alimentary and Forestry Policies - D.M. no. 20342 of 29/12/2009.