Italian Food

Discussion in 'Miscellaneous Food Discussions' started by Ken Natton, Mar 8, 2017.

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  1. MypinchofItaly

    MypinchofItaly Über Member

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    I'm a sea fan like you!
    I like Tuscan accent: the don't pronunce the C letter and say H instead of C in some words. Example: caciucco. Haciuhho
    Home: casa: hasa
    Coca Cola: hoha hola
    Very nice!
     
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  2. MypinchofItaly

    MypinchofItaly Über Member

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    In the previous post I wrote something wrong, Limoncello is of Campania origin, Amalfi, not Sicilian.

    To prepare an excellent limoncello, you need a lot of patience. The maceration of lemon peels has quite long times ranging from two to three months.

    The ingredients to prepare the limoncello are:

    Peel of 8 lemons
    1 liter of alcohol at 95 °
    1 liter of water
    700 grams of sugar
    The processing includes two phases.
    The lemons are washed well and peeled. 700 ml of alcohol are poured into a jug and the skins are put in and left to macerate for a month in a dark and dry place. After this time, the alcohol takes on a straw yellow color.
    The water is heated with the sugar without bringing to a boil and the obtained syrup is allowed to cool. Once cold, pour it into the jug adding the remaining 300 ml of alcohol. After another 40 days, the liqueur is filtered to remove the lemon peels.
    Limoncello is ready to be consumed.
     
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  3. CraigC

    CraigC Über Member

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    SE Florida
    Thanks! We've been making limoncello for many years. I was hoping for a Punch recipe, please!
     
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  4. MypinchofItaly

    MypinchofItaly Über Member

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    I have no idea about Punch recipe, sorry! Maybe on some Italian (with English translation) website about Abruzzo and Punch recipe..
     
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  5. morning glory

    morning glory Obsessive cook Staff Member

    I did a search - I think this sounds fantastic but difficult to replicate at home.
     
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  6. MypinchofItaly

    MypinchofItaly Über Member

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    Limoncello preparation is more easy. It's very long time I don't prepare it. And the same for mirto..
     
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  7. medtran49

    medtran49 Über Member

    Location:
    SE Florida
    Our recipe for limoncello takes 3-4 weeks, as we use a microplane to remove the zest plus a grain alcohol, which I believe is a higher proof. The flakes of zest from the microplane macerate much faster than strips of skin. We'll let the zest sit in the alcohol for 2-3 weeks, depending on free time and patience, then strain and mix with the sugar syrup, which we try to let stand for at least another week, preferably 2, but patience doesn't always wait that long. :giggle:. I do let the sugar syrup boil for just a few minutes, as I did that once by accident and found that doing so kept the cello syrupy and absolutely no ice crystals formed.
     
  8. MypinchofItaly

    MypinchofItaly Über Member

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    @medtran49 your Limoncello sounds very delicious!
     
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  9. MypinchofItaly

    MypinchofItaly Über Member

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    Mozzarella in carrozza (Mozzarella in the carriage) is a fried starter from Campania region and is slice of bread, whole or cut into triangles, stuffed with racy mozzarella fried. Prepared in a few minutes, very tasty and could sometimes served as a single dish accompanied with vegetables.

    Do you know why “mozzarella in the carriage?” This name has historical origin.

    First of all it was born as a recipe to recycle the leftover mozzarella, a really original and tasty way to use this cheese.
    And “in carriage” because until the middle of the last century, bread in Italy was only the round one shape and recalled carriage wheels with mozzarella between the two (wheels) of bread, thus this recipe taken name in this way. Then the homemade round bread was almost totally replaced by sliced square bread for this recipe.

    Frying mozzarella in carrozza.jpg Mozzarella in carrozza.jpg
     
  10. morning glory

    morning glory Obsessive cook Staff Member

    Fascinating stuff! But was this a typo?

    I quite like the idea of racy mozzarella!
     
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  11. LadyBelle

    LadyBelle Senior Member

    This year my annual Rome trip is going to be in April and I’m already looking forward to the eating/drinking. As I go every year for a short time (for me it’s sort of to regenerate) I have my rituals.

    As soon as I arrive I head to a bar for an Aperol and on my first evening have white pizza. I drink negroni each evening, and depending on the season always have an artichoke for supper at some point.

    I love spaghetti carbonara from a place in Campo de Fiori (which I’m sure is not particularly authentic but so delicious). This time I’m staying for longer than I usually do, as am traveling with friends to celebrate a birthday. This will obviously mean even more geleto but also hoping to have time to eat in the Jewish quarter as I’ve read some amazing things about dishes there that I so want to try.

    Incidentally I recently bought Anna Del Conte’s Gastronomy of Italy. What a wonderful food writer and what a wonderful book!

    Absolutely love this thread.
     
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  12. MypinchofItaly

    MypinchofItaly Über Member

    Location:
    First of all, enjoy your longer trip in Rome @LadyBelle ..it's always so fascinating visit it. My hubby is roman.
    Campo de' Fiori has a folkloristic market during the day..
    The Jewish quarter is amazing, and you'll have the Carciofi alla Giudìa, a roman/jewish specialty.
    May I suggest you a typical roman osteria? It's Antica Osteria da Giovanni, Via della Lungara 41/A (Trastevere). I don't think they have a website, but you can find on fb or tripadvisor.
     
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  13. morning glory

    morning glory Obsessive cook Staff Member

    What is white pizza?
     
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  14. LadyBelle

    LadyBelle Senior Member

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  15. morning glory

    morning glory Obsessive cook Staff Member

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