Do you know that the word “Carnival” is derived from the Latin expression “carnem levare” i.e. to abstain from having meat, with reference to the banquet held the day before the beginning of Lent, a period distinguished by moderation in eating?
Mondeghili – Meat balls
The origin of mondeghili comes from longtime ago. The term, meaning meat ball, comes from the Arab word al-bunduck. However, they were imported in Milano by the Spanish, during their 150 year domination. The Spanish word for meat balls is albòndigas which has become mondeghili in Milanese dialect.
Scaloppina (Escalope) is a term adopted especially abroad to indicate a slice of veal or pork meat (but recently it could indicate turkey breast too) usually cut from knuckle or top round. Its weight shall be around 50 gr, it shall contain no fat or connective tissue and it shall be no more than 0,5 […]
What does INFINOCCHIARE mean?
A very funny verb used by Italians in their everyday language is INFINOCCHIARE (to bamboozle). This word comes from the popular tradition: innkeepers used to serve raw fennel with their very bad wine so as to mix the sweet taste of fennels with their undrinkable wine… fortunately the times have changed!
Do you know…
That the World Championship of pesto is held in Genoa?
Basil is one of the most used herbs all over the world for cooking, certainly it’s the most used in Italian recipes, after persil. Basil is also known as Royal Herb, and it’s so easy to grow that quite everybody in Italy has a plant at home in the window sill. Furthermore, considering that it […]
Garlic is a bulbous herb, not only widely used in several recipes but it’s also a miracle cure to relieve many little health problems. Its pungent odour and its strong taste can completely change a dish. Its origin is uncertain, there are traces both in South-western Siberia and in Sicily and Calabria, where it grows […]
Artichokes contain Cynarina, the substance that gives their bitter-sweet metallic taste.
Tasty and colourful, radicchio is the winter salad par excellence, and it’s very versatile: raw or stewed, as side dish, or as part of dishes like risotto, sauces, pasta or baked crespelle.
Conservare il pesto
The remaining pesto sauce can be frozen and kept in freezer for a couple of months. Put in small containers equipped with covers topping the surface with a thin layer of extra virgin olive oil before closing. Please be careful to indicate contents and production date in the container to be frozen. Take out from […]