Italian cooking

karadekoolaid said:
Pecorino is divine.
Since there's a huge Italian community here in Venezuela,there are local producers of this cheese. Never quite the same as the original, of course, but close. We get the classic version, and another with black peppercorns in it.
Click to expand...

I adore Pecorino Romano as well, sometimes it is a bit too salty anyway it’s its characteristic 🙂
I mostly use it grated on top of pasta, but also in roasted vegetables such as potatoes or aubergines, courgettes, carrots as well
 
Great!
Now I want some fresh Pasta ...
homemade pasta.JPG


or maybe some homemade cheese ravioli?

Homemade Rav's with Anchovies.jpg


As I look back at my "food photos", I haven't made sort of fresh Pasta since 2019!
We're over due...
 
Making homemade pasta here is always a process; mainly because there's only one place in the kitchen where I can attach my pasta machine, and it makes a wonderful mess.
The missus doesn't like the mess, so I'm waiting for her to travel in a few days, then I'm going to perfect my tortellini technique!
 
Since we are approaching Easter, I reckon that when in Sardinia for Easter holiday at my aunts house, they always made Su Pane Pintau,
a traditional bread from Sardinia, known for its decorations.

The name literally means “painted bread” (from the Sardinian word pintau = decorated/painted). It is not an everyday food: it is mainly prepared for special occasions such as weddings, religious celebrations, and festivities.

Made during Easter, the decorations often take o religious meanings such as:
  • crosses
  • doves
  • baskets
  • symbols of rebirth

It’s not just bread—is often more decorative than meant to be eaten. Pane Pintau is a cultural and artistic tradition passed down through generations. (Not to me anyway as I really don’t know where to start it 😅)
 
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MypinchofItaly said:
Since we are approaching Easter, I reckon that when in Sardinia for Easter holiday at my aunts house, they always made Su Pane Pintau,
a traditional bread from Sardinia, known for its decorations.

The name literally means “painted bread” (from the Sardinian word pintau = decorated/painted). It is not an everyday food: it is mainly prepared for special occasions such as weddings, religious celebrations, and festivities.

Made during Easter, the decorations often take o religious meanings such as:
  • crosses
  • doves
  • baskets
  • symbols of rebirth

It’s not just bread—is often more decorative than meant to be eaten. Pane Pintau is a cultural and artistic tradition passed down through generations. (Not to me anyway as I really don’t know where to start it 😅)
Click to expand...

Some examples of this exquisite art of bread sculpture can be seen here: Bread-making as a form of art in Sardinia - Ikonographia
 
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