Authentic cooking like in Italy
Live streaming to the Belpaese on the occasion of the "VI Week of Italian Cuisine in the World"
"La Cucina Italiana", Italian cuisine, is appreciated all over the world and is much more than just spaghetti and pizza. It is as varied as the country's 20 regions, delights with fresh ingredients and is often based on family recipes handed down over many generations. Mediterranean cuisine has even been a UNESCO intangible cultural heritage since 2010. The "Settimana della Cucina Italiana nel Mondo" is an annual celebration of authentic Italian cuisine with numerous initiatives worldwide. The initiative is led by the Ministry of Foreign Affairs and International Cooperation and is implemented by the network of Italian embassies, consulates, cultural institutes, foreign trade agencies, chambers of commerce and ENIT.
The theme of this year's sixth edition of the
"Week of Italian Cuisine in the World"
organized by the
November 22 to 28, 2021
is entitled "Tradition and perspectives of Italian cuisine: awareness and improvement of food sustainability." Events are being held all over the world. The Italian National Tourist Board ENIT invites you to a virtual gastronomic journey to three gourmet regions in northern, central and southern Italy on its German-language social media channels. (Facebook: Discover Italy @de.italia.it, Twitter: @italia_deu and LinkedIn)
The following program highlights are coming up:
Tuesday, 23.11.2021, 15:00: "Pasta Making" - live stream at Casa Artusi in Emilia Romagna
The tourist office of the Emilia-Romagna gourmet region, APT Servizi, presents the production of tagliatelle. A "Marietta" will prepare the famous pasta and explain the matching sauces and recipes.
Wednesday, 24.11.2021, 15:00: Live stream to the Amalfi Coast in Campania
The tourist board "Distretto Turistico Costa D'Amalfi" takes viewers to the terrace of the M'AMA restaurant at the Hotel Margherita in Praiano, where Michelin-starred chef Christoph Bob prepares "Campotti con gamberetti, spinaci e Sfusato Amalfitano" - a dish with the Amalfi lemon as its protagonist.
Thursday, 25.11.2021, 15:00: "Truffles and wine" - live stream in the Langhe Roero Monferrato region in Piedmont.
The Langhe Monferrato Roero Tourist Board broadcasts from the International White Alba Truffle Fair, where the white Alba truffle will be presented along with other local products until December 5th. A great "chef" shows how best to enjoy the "queen of the table".
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For inspiration and to cook yourself, here are some authentic recipes from the Belpaese:
Trentino: Brownies made with Drena chestnuts and dark chocolate
Trentino, the autonomous region of northern Italy, enjoys many regional products, including chestnuts. Chestnuts from Drena, a small town on Lake Garda, are particularly famous. They are used to make all kinds of delicacies, including brownies.
Ingredients
90 g butter
120 g dark chocolate
3 eggs
70 g rice flour
100 g sugar
40 g finely chopped Drena chestnuts
½ glass of Vino Santo
Glaze:
Powdered sugar
Drena chestnuts in honey or candied chestnuts
Chestnut jam from the Cooperativa Castanicoltori del Trentino Alto Adige
" Preparation:"
Roughly chop the chocolate and melt together with the butter in a bain-marie. In a bowl, beat the eggs with the sugar until the mixture is frothy. Then slowly pour in the chocolate and butter mixture and mix gently with a spatula. Add the Vino Santo and finally the flour and finely chopped Drena chestnuts. Line a baking tin with baking paper and pour in the mixture. Preheat the oven to 180 °C and bake for 20 minutes. Remove from the oven, leave to cool and then cut the brownies into cubes. Decorate with powdered sugar, chestnut jam and Drena chestnuts in honey.
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Campania: Pasta fritta alla siciliana
Pasta fritta is one of the typical street food specialties of Campania. In principle, it is nothing more than cut-up bucatini pasta with peas, ham or mortadella and then mixed with a béchamel sauce and deep-fried.
Ingredients:
400g Aneletti pasta (or other "short" pasta)
1 onion
approx. 350g flour (2-3 tbsp for the béchamel sauce and 150g for breading)
salt and pepper to season
grated nutmeg
3-4 slices of cooked ham or mortadella
3-4 tbsp frozen peas
80g butter
300ml milk
2 liters of sunflower oil
Parmesan cheese
olive oil
" Preparation"
Cook the pasta, briefly fry the onion with the ham/mortadella, add the peas, mix with the pasta and season. Cook the butter, flour and milk to make a creamy béchamel and add to the pasta mixture. Mix the flour with the water, dip the round pasta patties in it and deep-fry in hot oil.
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Sardinia: Calamari con Fregola
Sardinia is known for its abundance of fish and seafood dishes.
In addition to malloreddus, the "Sardinian gnocchi", fregola, the small pasta balls, are the island's specialty. Combined with a nice sauce and a little saffron, it is probably the most authentic combination in Sardinia.
Ingredients
300g fregola
3 squid tubes
300g San Marzano tomatoes
a pinch of saffron
150ml white wine (dry)
salt and pepper
small bunch of flat-leaf parsley
olive oil
Pane Carasau (Sardinian flatbread)
1 tin of white beans
1 onion
1 clove of garlic
" Preparation"
Rinse the beans and squid. Cut the squid tubes into small strips. Dice the onion and garlic, fry in olive oil, add the squid rings, deglaze with the wine and add the saffron. Once the wine has evaporated, add the halved tomatoes and beans. Season with salt and pepper, add the cooked fregola and mix. Serve with pane carasau.
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About the Italian National Tourist Board
The Italian National Tourist Board (ENIT), headquartered in Rome, is responsible for promoting Italy as a tourist destination abroad. ENIT has a total of 28 international offices abroad, one in Frankfurt and one in Munich. From here, the employees coordinate Italy's destination marketing for the German market.
