DOCSLIB.ORG

Civiltàdellatavola Accademia Italiana Della Cucina

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Civiltàdellatavola Accademia Italiana Della Cucina CdT_254_COVER_Acca 07/11/1314:11Pagina1 CIVILTÀ DELLA TAVOLA N. 254 G NOVEMBRE 2013 C ACCADEMIA ITALIANA DELLA ACCADEMIA CUCINA ITALIANA IVILTÀ ACCADEMIA ITALIANA DELLA ACCADEMIA CUCINA ITALIANA ISTITUZIONE CULTURALE DELLA ISTITUZIONE REPUBBLICA CULTURALE ITALIANA www.accademia1953.it FONDATA NEL FONDATA 1953 DA ORIO VERGANI DELLA T AVOLA N. 254, NOVEMBRE 2013/ MENSILE, POSTE ITALIANE SPA, SPED. ABB. POST. - D.L. 353/2003 (CONV. IN L. 27/02/2004 N° 46) ART. 1 COMMA 1 - DCB ROMA ISSN 1974-2681 SOMMARIO CARI ACCADEMICI... 37 l’alimentazione in età infantile 3 Viva la “cucina-cucinata” (Alberto Marsciani) (Giovanni Ballarini) 39 Panzerotti dal cielo FOCUS (Andrea Cesari de Maria) L’ACCADEMIA ITALIANA DELLA CUCINA 5 escono le nuove guide, è stata fondata nel 1953 da orio Vergani 41 li pupi di zuccaro ma il sogno è svanito e da luigi Bertett, dino Buzzati traVerso, (Giuseppe Cangemi) Cesare Chiodi, giannino Citterio, ernesto donà (Paolo Petroni) dalle rose, MiChele guido franCi, gianni MazzoCChi Bastoni, arnoldo Mondadori, attilio naVa, 42 hedypàtheia o gastronomia arturo orVieto, seVerino Pagani, aldo Passante, CULTURA & RICERCA gian luigi Ponti, giò Ponti, dino Villani, (Gianni Staccotti) edoardo VisConti di Modrone, 6 guardare la cucina Con MassiMo alBerini e VinCenzo Buonassisi. 44 la crescente bolognese con due occhi per una (Tito Trombacco) nuova prospettiva 29 uno strano idillio I NOSTRI CONVEGNI (Giovanni Ballarini) ottocentesco 7 il sommelier (Claudio Novelli) 19 Cucina come scienza e la cucina contemporanea e come Cultura (Andrea Grignaffini) 31 i funghi tra passato e futuro (Stefano Maggi) 20 Broéti e boreti 8 acque per gourmet (Alessandro Culot) (Gian Paolo Pinton) 33 leccornie di un italiano a londra 22 Mezzo secolo a Borgotaro 10 le carni povere dimenticate (Silvia Mazzola) (Pier Giovanni Bracchi) (Aldo Focacci) 35 l’importanza della carota 24 il successo 12 salute e delizia nella nutrizione del Verdicchio d’oro con gli agrumi (Publio Viola) (Mauro Magagnini) (Fabio Barucco) 14 dies Veneris SICUREZZA & QUALITÀ (Roberto Dottarelli) 45 una specie rara 16 etna Patrimonio (Gabriele Gasparro) dell’umanità (Francesco Cancelliere) LE RUBRICHE 17 frittate e omelette 11 Calendario accademico (Amedeo Santarelli) 13 le ricette d’autore 26 la dieta mediterranea 38 accademici in primo piano non finisce di stupire 46 in libreria (Aldo E. Tàmmaro) 47 dalle delegazioni In copertina: particolare di “Natura morta con frutta, noci e formaggio” 55 Vita dell’accademia 27 il mosto cotto in cucina Floris Claesz van Dijck(1613) 67 Carnet degli accademici (Ruggero Larco) Museo Frans Hals, Haarlem, Olanda 70 international summary In copertina appare un Codice QR o QR Code, cioè uno di quei codici a barre con la forma quadrata che possono essere letti tramite le fotocamere dei cellulari e degli smartphone Android e iPhone. Quando trovate un QR Code potrete usare un’applicazione del vostro iPhone o smartphone con la fotocamera per deco- dificarlo e vedere cosa nasconde. Per leggere i codici QR è necessaria anche un’applicazione per la scansione, da installare sullo smartphone Android o su iPhone, che permette, puntando la fotocamera sul codice, di estrarre e decodificare le informazioni. Su Android potrete utilizzare, per esempio, la app BarCo- de Scanner, mentre su iPhone e iPad potrete scegliere I-Nigma oppure QR Reader. Basta far leggere a tablet o smartphone il codice QR in copertina, e imme- diatamente il dispositivo si collega al sito dell’Accademia. Dai prossimi numeri della rivista poi, con i QR Code che verranno pubblicati, potrete accedere a nuovi e interessanti contenuti interattivi del sito dell’Accademia. PAGINA 1 I DELEGATI IN ITALIA KNORDL VALLE D’AOSTA luigi alessandro (aosta) G Jean-Claude Mochet (Monterosa) PIEMONTE tino Cornaglia (alba langhe) G luigi Carlo Michele Bussolino (alessandria) G Piero Bava (asti) G Carlo greppi (Biella) G franco gerardi (Ciriè) G ermanno Mauro (Cuneo-saluzzo) G giampiero garelli (ivrea) G Mario tuccillo (novara) G alberto negro (Pinerolo) G Mauro felice frascisco (torino) G Paoletta Picco (to rino lingotto) G Pier Carlo lincio (Verbano-Cusio-ossola) G Marco Ciocca (Vercelli) LIGURIA roberto Pirino (albenga e del Ponente ligure) G Marinella Curre Caporuscio (la spezia) G Paola Massa Piergiovanni (genova) G guglielmo Valobra (genova est) G giuseppe ghiglione (riviera dei fiori) G aldo saroldi (savona) G giorgio Cirilli (tigullio) LOMBARDIA Mario Beschi (alto Mantovano e garda Bresciano) G franco ro ssi (alto Milanese) G lucio Piombi (Bergamo) G giuseppe Masserdotti (Brescia) G sergio fiori (Crema) G Marco Petecchi (Cremona) G enzo Pomentale (lariana) G Claudio Bolla (lecco) G federico Maisano (lodi) G omero araldi (Mantova) G dino Betti van der noot (Milano) G nicola rivani farolfi (Milano Brera) G andrea Cesari de Maria (Milano duomo) G giovanni Battista spezia (Milano navigli) G doda fontana gulfi (Monza e Brianza) G danilo fraticelli (Pavia) G giovanni Bovis (sabbioneta-terre destra oglio) G giancarlo gugiatti (sondrio) G Mario nobili (Vallecamonica) G Claudio Borroni (Varese) G giovanni Canelli (Vigevano e della lomellina) G umberto guarnaschelli (Voghera-oltrepò Pavese) TRENTINO - ALTO ADIGE giancarlo Massari (Bolzano) G Piergiorgio Baruchello (Bressanone) G ferdinand tessadri (Merano) G francesco Pompeati (trento) VENETO renzo rizzi (alto Vicentino) G franco Maria zambotto (Belluno-feltre-Cadore) G luigino grasselli (Cortina d’ampezzo) G Pietro fracanzani (eugania-Basso Padovano) G umberto Parodi (legnago-Basso Veronese e Polesine ovest) G Cesare Bisantis (Padova) G andrea riello (riviera Veronese del garda) G giorgio golfetti (rovigo-adria-Chioggia) G teresa Perissinotto (treviso) G nazzareno acquistucci (treviso-alta Marc a) G rosa Maria lo torto rossomando (Venezia) G ettore Bonalberti (Venezia Mestre) G fabrizio farinati (Verona) G giovanni Manfredini (Vicenza) FRIULI - VENEZIA GIULIA alessandro Culot (gorizia) G euro Ponte (Muggia-Capodistria) G stefano zanolin (Pordenone) G giuliano relja (trieste) G renzo Mattioni (udine) EMILIA ROMAGNA guido Mascioli (Bologna) G anna Maria Bonaga (Bologna dei Bentivoglio) G Maurizio Campiverdi (Bologna-san luca) G giovanni spartà (Borgo Val di taro) G Pier Paolo Veroni (Carpi-Correggio) G franco Morsiani (Castel s.Pietro-firenzuola) G salvatore alberghini (Cento-Città del guercino) G Bruno Pollini (Cervia-Milano Marittima) G norberto fantini (Cesena) G riccardo Vicentini (faenza) G luca Padovani (ferrara) G edgardo zagnoli (forlì) G antonio gaddoni (imola) G Pier angelo raffini (lugo di romagna) G roberto olivi Mocenigo (Modena) G gioacchino giovanni iapichino (Parma) G giulio dall’olio (Parma-Bassa Parmense) G giorgio oppici (Parma terre alte) G giovanni Marchesi (Piacenza) G orio Pelliconi (ravenna) G fabrizio sevardi (reggio emilia) G Massimo Mancini (riccione-Cattolica) G roberto Valducci (rimini) G roberto tanzi (salsomaggiore terme) Nel prossimo numero i Delegati del Centro e del Sud-Isole. PAGINA 2 CARI ACCADEMICI... Viva la “cucina-cucinata” La cucina-cucinata secondo la tradizione è la migliore risposta alla crisi della cucina del tempo presente. DI GIOVANNI BALLARINI Presidente dell’Accademia la “cucina-cucinata”. avete inteso bene: nazione di “specialità della casa” o il in cucina bisogna cucinare! patrocinio di un famoso chef (quasi la rivoluzione è di tornare a cucinare sempre assente, perché continuamente e non limitarsi ad assemblaggi e a pur impegnato in televisione, convegni, eleganti presentazioni di cibi o parti riunioni ecc.). alimentari precostruite e preconfezio- senza altri dettagli, si deve aggiun- nate dall’industria, dall’artigianato o gere che una situazione analoga a anche (udite, udite!) nel ristorante quella del caffè della “cuccuma” e non stesso o in altri locali aperti al pub- espresso, è facilitata dalle moderne blico e variamente denominati. attrezzature e tecniche di cucina (ab- Come segno di questa rivoluzione, battitori, congelatori-surgelatori, sot- grandi chef francesi come gérald Pas- tovuoto e tecnologie combinate) che sédat, alain ducasse, thierry Marx e permettono di preparare in anticipo alain dutournier, a Parigi, hanno pro- parti o componenti di piatti, o i piatti posto che la denominazione di Risto- stessi. rante di Qualità sia riservata soltanto da non sottovalutare ch e - elemento ai locali dove ogni piatto è preparato e di non poco conto - la preparazione cucinato al momento, espressamente preventiva degli alimenti permette di ari accademici, molti segnali per il cliente. utilizzare meglio il lavoro di cucina e indicano che la cucina bor- due rapide considerazioni. risparmiare manodopera, una delle C ghese moderna è in forte la prima è che, già alla fine del 1800, voci più significative della ristora- crisi, se non è morta, come sempre più giuseppe Verdi afferma che il pro- zione. a quest’ultimo proposito, il sin- frequentemente si proclama. una crisi gresso sta anche in un intelligente ri- dacato francese synhorcat stima che, che deriva dalla disgregazione della torno al passato. se tutti i ristoranti preparassero cibi famiglia borghese e della ristorazione la seconda è che, alla fine del 1700, il espressi, vi sarebbero 27.000 nuovi pubblica, con i sempre più rari risto- caffè si preparava al mattino nella posti di lavoro. non è però indicato ranti, sostituiti da altri indefiniti e in- “cuccuma” e serviva per tutta la gior- quale sarebbe il co sto finale del pasto definibili luoghi del mangiare e l’inva- nata e oltre. in italia, però, si iniziò a in questi ristoranti. sione, che appare inarrestabile,
Load more

Recommended publications
  • Dalmatian Cooking: Cuisine of the Slavic Mediterranean Ebook, Epub
    DALMATIAN COOKING: CUISINE OF THE SLAVIC MEDITERRANEAN PDF, EPUB, EBOOK John J Goddard | 274 pages | 17 Oct 2012 | Createspace | 9781468166187 | English | United States About Croatia — Fešta - The Croatian Food & Wine Festival Brudet , brodet or brodeto is a fish stew made in Croatian regions of Dalmatia, Kvarner and Istria, as well as along the coast of Montenegro. It consists of several types of fish stewed with spices and red wine, and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used. Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia Slavonia and Serbia Vojvodina. In parts of Slavonia, kulen is called kulin in Ikavian accent. The meat is low-fat, rather brittle and dense, and the flavour is spicy with the hot red paprika bringing it aroma and colour, and garlic for additional spice. The original kulen recipe does not contain black pepper; its hot flavour comes from the paprika. The traditional time of producing kulen is during the pig slaughter done every autumn by most households. Kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer.
    [Show full text]
  • Croatian Eno-Gastronomy Don´T Fill Your Life with Days, Fill Your Days
    Free Croatian Eno-Gastronomy Full of flavours Don´t fill your life with days, fill your days with life. photo by ivo pervan ivo by photo discover your story at croatia.hr Introduction Croatia, Gastronomic Princess of the Mediterranean and Europe 4 The country of culinary diversity 10 Why enjoy Croatia? 12 Regions (Gastronomy, Health, About wine) List of regions 14 1_Istria 16 2_Kvarner 24 3_Lika_Karlovac 32 4_Dalmatia_Zadar 38 5_Dalmatia_Šibenik 44 6_Dalmatia_Split 50 7_Dalmatia_Dubrovnik 56 8_Slavonia 64 9_Central Croatia 72 10_Zagreb 78 About wine and special subjects About wine_Croatia – a small country for great wines 86 Olive oils_Benefits of olive oil 88 Water_Water is life 90 Ecological products 92 Information Basic information about Croatia 94 Offices of the Croatian National Tourist Board 95 c o n t e n t s Acknowledgements 96 4 c roatia, Gastronomic Princess of the Mediterranean Veljko Barbieri and Europe In the mid nineties, during the rescue excavations in Starograd- nonian influences, it condenses a soupy experience of goulash sko Polje (old town field) on the island of Hvar, grape and olive and stews with a special kaleidoscope of vegetables and spices, seeds were found in one of the funeral urns. Researchers specu- and of course wine, without which this unique dish can neither lated that this was a common residue of agricultural crops from be prepared nor enjoyed. The dish can be spiced during cooking the 4th or 3rd century BC as it was thought that both cultures or later adjusted to taste when already seated at the table, with were connected to the arrival of the Greeks and the establish- spices and wine such as Slavonian Traminac or Klikun, indige- ment of their colonies on the eastern coast.
    [Show full text]
  • CROATIA Country Profile
    Info4Migrants CROATIA Country profile Project number: UK/13/LLP-LdV/TOI-615 56,594 km2 POPULATION 4,284 mln GDP per capita $18,314 CURRENCY Croatian kuna (HRK) Language CROATIAN COUNTRY BACKGROUND HUNGARY SLOVENIA Zagreb CROATIA BOSNIA - HERZEGOVINA Geographical position: Croatia extends from the foothills of the Julian Alps in the north-west and the Pannonian Plain in the east, over the Dinara mountain range in its central region, to the Adriatic coast in the south. There are 1,185 islands, the largest ones are Krk and Cres. 67 islands are inhabited. National Flag Capital: Zagreb with 779,145 inhabitants Climate in Croatia: Northern Croatia has a continental cli- mate; Central Croatia has a semi-highland and highland cli- mate, while the Croatian coast has a Mediterranean climate. Population of Croatia: 89% Croats. National minorities in- clude Serbs, Muslims, Slovenes, Italians, Hungarians, Czechs, Slovaks, and others. Official language: Croatian 96%, other 4% (Serbian, Italian, Hungarian, Czech, Slovak, and German) Coat of arms Roman Catholic 87.8%, Orthodox 4.4%, other Christian 0.4%, Muslim 1.3%, other and unspecified 0.9%, none 5.2% (2001 census) 3 Learnmera Oy www.thelanguagemenu.com Country profileCROATIA CROATIA FACTS Religion Most Croatians are Roman Catholic, and religion is a unifying factor of Croatian culture. Though religion is not discussed in the workplace, Catholicism has a great impact on everyday life and many businesses close for Roman Catholic holidays. Each town and city has a patron saint and celebrates the saint’s feast day with ceremonies and festivals. Catholic reli- gion has also played a large part in the historical and cultural development of Croatia, and continues to be seen in every- day Croatian life.
    [Show full text]
  • Pristup Cjelovitom Tekstu Rada
    Zbornik radova s 1. Međunarodnoga znanstvenog skupa Kroatistika unutar slavističkoga, europskog i svjetskog konteksta (u povodu 20. godišnjice osnutka studija hrvatskoga jezika i književnosti u Puli) (15.-17. listopada 2015.) Uredili Blaženka Martinović Daniel Mikulaco TABULA 15 Zbornik radova s 1. Međunarodnoga znanstvenog skupa Kroatistika unutar slavističkoga, europskog i svjetskog konteksta (u povodu 20. godišnjice osnutka studija hrvatskoga jezika i književnosti u Puli) (15.-17. listopada 2015.) ČASOPIS FILOZOFSKOG FAKULTETA PERIODICUS FACULTATIS PHILOSOPHICAE POLENSIS RIVISTA DELLA FACOLTÀ DI LETTERE E FILOSOFIA JOURNAL OF THE FACULTY OF HUMANITIES UDK 80/81+821.163.42+902/94 ISSN 1331-7830 ISBN 978-953-7320-64-5 CIP zapis dostupan u računalnom katalogu Sveučilišne knjižnice u Puli pod brojem 110903032 CIP availible in the computer catalogue of the University Library in Pula under 110903032 IZDAVAČ / PUBLISHER Sveučilište Jurja Dobrile / University Juraj Dobrila ZA IZDAVAČA / FOR PUBLISHER Alfio Barbieri, rektor Klara Buršić-Matijašić, dekanica GLAVNI I ODGOVORNI UREDNIK / MANAGING AND EDITOR-IN-CHIEF Robert Blagoni UREDNIŠTVO / EDITORIAL BOARD Klara Buršić-Matijašić, Valnea Delbianco, Renata Šamo, Lina Pliško, Ante Matan, Irena Srdanović, Vanessa Toić MEĐUNARODNO UREDNIČKO VIJEĆE / INTERNATIONAL EDITORIAL BOARD Giovanni Boschian (Pisa, Italija), Goran Filipi (Pula, Hrvatska), Josip Bratulić (Zagreb, Hrvatska), Egidio Ivetić (Padova, Italija), Ulf Brunnbauer (Regensburg, Njemačka), Francisco Javier Juez Gálvez (Madrid, Španjolska), Rada Cossutta (Kopar, Slovenija), Robert Matijašić (Pula, Hrvatska), Vesna Požgaj Hadži (Ljubljana, Slovenija) UREDNICI BROJA / VOLUME EDITORS Blaženka Martinović i Daniel Mikulaco LEKTURA / LANGUAGE-EDITING Samanta Milotić Bančić KOREKTURA / PROOF-REEDING Samanta Milotić Bančić ADRESA IZDAVAČA / ADRESS OF PUBLISHER Sveučilište Jurja Dobrile u Puli Zagrebačka 30 HR – 52100 Pula tel.
    [Show full text]
  • Savour Croatia
    SAVOUR CROATIA www.kuhar.hr; www.gastronaut.hr; Landscape diversity of Croatian regions has reflected on the wealth of dishes at the table. Like every other cuisine, the Croatian one is a reflection of lifestyle, geographic and climatic conditions, as well as historical and social events within Croatian micro-locations. Furthermore, Croatian cuisine is a product of different cultures and traditions of the people with whom the inhabitants of some parts came into contact. Former conquerors and rulers, Greeks, Romans, Illyrians, Hungarians, Austrians, French and Turks all left traces on Croatian cultural heritage as well as on Croatian gastronomy. Our national cuisine is therefore a witty and tasty blend of the best gastro elements of the East, Mediterranean and Central Europe. The richness of Croatian gastronomic diversity can be savoured with an exquisite palate while sitting at a table which offers dishes named after a particular Croatian region: Pag cheese, Slavonian Kulen or Kulin (dry, spicy pork sausage), Drniš prosciutto, Istrian supa (spiced warm wine served with toasted torn homemade bread), Cres lamb, Goranski želudac (stuffing made of bread, ham, bacon, onion and eggs), Kvarner scampi, Zagorje strudel, Ston oysters, Vis or Komiža pogača (pie stuffed with tomatoes, onions and salty sardines), međimurska gibanica (Medimurje pie), Ogulinska masnica (dough stuffed with stewed onions and eggs)... The flavors of these dishes are very different but with a clear link – they are all Croatian and all perfection. Croatian cuisine is heterogeneous, and is known as the cuisine of many regions. Its modern roots date back to Proto-Slavic and ancient times. Differences in the choice of foods and ways of cooking are most notable when we compare the mainland and coastal regions.
    [Show full text]
  • CROATIA Country Profile
    Info4Migrants CROATIA Country profile Project number: UK/13/LLP-LdV/TOI-615 56,594 km2 POPULATION 4,284 mln GDP per capita $18,314 CURRENCY Croatian kuna (HRK) Language CROATIAN COUNTRY BACKGROUND HUNGARY SLOVENIA Zagreb CROATIA BOSNIA - HERZEGOVINA Geographical position: Croatia extends from the foothills of the Julian Alps in the north-west and the Pannonian Plain in the east, over the Dinara mountain range in its central region, to the Adriatic coast in the south. There are 1,185 islands, the largest ones are Krk and Cres. 67 islands are inhabited. National Flag Capital: Zagreb with 779,145 inhabitants Climate in Croatia: Northern Croatia has a continental climate; Central Croatia has a semi-highland and highland climate, while the Croatian coast has a Mediterranean climate. Population of Croatia: 89% Croats. National minorities include Serbs, Muslims, Slovenes, Italians, Hungarians, Czechs, Slovaks, and others. Official language: Croatian 96%, other 4% (Serbian, Italian, Hungarian, Czech, Slovak, and German) Coat of arms Roman Catholic 87.8%, Orthodox 4.4%, other Christian 0.4%, Muslim 1.3%, other and unspecified 0.9%, none 5.2% (2001 census) 3 Learnmera Oy www.thelanguagemenu.com Country profileCROATIA CROATIA FACTS Religion Most Croatians are Roman Catholic, and religion is a unifying factor of Croatian culture. Though religion is not discussed in the workplace, Catholicism has a great impact on everyday life and many businesses close for Roman Catholic holidays. Each town and city has a patron saint and celebrates the saint’s feast day with ceremonies and festivals. Catholic reli- gion has also played a large part in the historical and cultural development of Croatia, and continues to be seen in every- day Croatian life.
    [Show full text]
  • Inland Treasures of Croatia
    Inland treasures of Croatia Full of inspiration Don’t fill your life with days, fill your days with life. photos by zoran jelača Discover your story at croatia.hr CroatiaInland Treasures KOPAčKI RIT | 4-7 VUKOVAR | 8-11 FROM ILOK TO VUKOVAR | 12-15 EASTERN CROATIA | 16-19 PAPUK | 20-23 POŽEGA | 24-27 LONJSKO POLJE | 28-31 MOSLAVAČKA GORA | 32-33 MEĐIMURJE | 34-37 CYCLING TOURISM | 38-41 VARAŽDIN | 42-45 CASTLES OF ZAGORJE | 46-49 HEALTH TOURISM | 50-51 MEDVEDNICA | 52-55 ZAGREB | 56-59 KARLOVAC | 60-63 AQUATIKA | 64-67 GORSKI KOTAR | 68-71 VIA ADRIATICA | 72-75 Over UčKA MOUNTAIN | 76-77 ISTRIA BY BIKE | 78-81 THE UNA RIVER | 82-83 LIKA | 84-87 VELEBIT | 89-93 THE ZRMANJA AND THE KruPA | 94-95 SINJ | 96-99 IMOTSKI | 100-103 NeretvA RIVER PARADISE | 104-107 LIST OF REPRESENTATIVE OffICES | 108 2 Introduction Croatia hides a secret. A secret that deserves to be revealed. Hidden in the obvious and ready for you. If you really think you deserve a vacation other than the sea or skiing, we suggest that after the daily stresses, the rush and the constant commitment, you finally decide to replace the stone and the sea, the holm oaks and the pines with the shade of Slavonian oak, the ash, the thick forest arch of Gorski Kotar, the greenery of Međimurje... Head, therefore, to that part of our country which is within our reach, green and flat or hilly and golden in its summer or autumn colors, and yet mostly distant and unknown to the most.
    [Show full text]
  • Croatia Gastronomy En Ab.Pdf
    introduction or thousands of years b c the tribal communities centred round to them by the gods: trout, river crabs, frogs, game and fertile EACH CROATIAN Vuèedol used an extremely precise calendar which enabled land. Instead of the usual temporary camp they created a TOURIST REGION IS them to engage effectively and successfully in agriculture. permanent settlement on the hills along the Cetina River. A SOURCE OF HIGH QUALITY CUISINE, f On the island of Vis there are traces of grape vine which A thousand years ago, top quality chefs, who were equally REGARDLESS OF have been cultivated from pre-Christian times, right up to expert in Oriental and Western cuisines, were a key element WHETHER THE the present day. of the crews aboard the ships of Dubrovnik which sailed OFFERED DISH IS The oldest coin to be found on the island of Hvar bears the Mediterranean and the oceans. From Istria to Konavle, OF POLENTA MADE on the reverse side a depiction of a bunch of grapes, and Croats have been safeguarding dozens of centuries-old olive FROM WHITE MAIZE OR A PHEASANT Croatian on the obverse side the image of Homer – the poet who trees which still bear fruit to this day. Roman emperors PATE FLAVOURED extolled their virtues in verse. planted olive groves in Istria because they considered the WITH FRESH Officers of ancient Rome gladly became gourmands once area as being the best for cultivation of superior olives. ISTRIAN TRUFFLES. Gastronomy they discovered the riches of the Cetina region bequeathed Also, recipes from the Viennese court were being prepared CROATIAN GASTRONOMY 3 introduction or thousands of years b c the tribal communities centred round to them by the gods: trout, river crabs, frogs, game and fertile EACH CROATIAN Vuèedol used an extremely precise calendar which enabled land.
    [Show full text]
  • Croatian-Gastronomy.Pdf
    introduction or thousands of years b c the tribal communities centred round to them by the gods: trout, river crabs, frogs, game and fertile EACH CROATIAN Vuèedol used an extremely precise calendar which enabled land. Instead of the usual temporary camp they created a TOURIST REGION IS them to engage effectively and successfully in agriculture. permanent settlement on the hills along the Cetina River. A SOURCE OF HIGH QUALITY CUISINE, f On the island of Vis there are traces of grape vine which A thousand years ago, top quality chefs, who were equally REGARDLESS OF have been cultivated from pre-Christian times, right up to expert in Oriental and Western cuisines, were a key element WHETHER THE the present day. of the crews aboard the ships of Dubrovnik which sailed OFFERED DISH IS The oldest coin to be found on the island of Hvar bears the Mediterranean and the oceans. From Istria to Konavle, OF POLENTA MADE on the reverse side a depiction of a bunch of grapes, and Croats have been safeguarding dozens of centuries-old olive FROM WHITE MAIZE OR A PHEASANT Croatian on the obverse side the image of Homer – the poet who trees which still bear fruit to this day. Roman emperors PATE FLAVOURED extolled their virtues in verse. planted olive groves in Istria because they considered the WITH FRESH Officers of ancient Rome gladly became gourmands once area as being the best for cultivation of superior olives. ISTRIAN TRUFFLES. Gastronomy they discovered the riches of the Cetina region bequeathed Also, recipes from the Viennese court were being prepared CROATIAN GASTRONOMY 3 ISTRIA 6-11 KVARNER 12-15 LIKA - 16-19 DALMATIA – 20-23 DALMATIA – 24-27 introduction KARLOVAC ZADAR ŠIBENIK DALMATIA – 28-31 DALMATIA – 32-35 SLAVONIA 36-39 CENTRAL 40-43 CITY OF 44-53 SPLIT DUBROVNIK CROATIA ZAGREB by cooks attending to the gastronomic needs of the nobility and other wealthy households in northern Croatia.
    [Show full text]
  • Savoring the Food, People, and Traditions of Croatias Adriatic Coast Pdf
    FREE A TASTE OF CROATIA: SAVORING THE FOOD, PEOPLE, AND TRADITIONS OF CROATIAS ADRIATIC COAST PDF Karen Evenden | 202 pages | 31 Mar 2008 | New Oak Press | 9780980012002 | English | United States Top 10 Things To Taste In Croatia - Croatian Food Croatian food is awesome! Traditional Croatian cuisine is wide and varied, yet it's hard to distinguish dishes that are exclusive to Croatia. Because, Croatian food has been influenced by tastes and traditions from neighboring countries, and different nations that ruled Croatian territory throughout history. Yet, Croatian dishes have their own distinct interpretation, and taste. Croatian traditional food varies a lot from one Croatian region to another. And while there are some dishes you'll find throughout Croatia Hello sarma! Dalmatian foodfound along the Dalmatian coast, and on the islands, is based heavily on fish, green veggies, olive oil, and seasonings like garlic, rosemary, parsley, etc. Dalmatian cuisine is the and Traditions of Croatias Adriatic Coast Mediterranean cuisine. Zagreb foodon the other hand, has many similarities with central European countries. Typical Zagreb food includes meat dishes, while side dishes are usually comprised of potatoes, other root veggies, and cabbage. While Istrian cuisine reminds in many ways of Dalmatian cuisine especially along the coastIstria has some of its own typical dishes, and cooking techniques. These include manestraa bean soup prepared only in Istria, or fuzia hand-rolled pasta typical for Istria. Slavonians love their pork, and many dishes in Slavonia are simply based on pork meat. Red paprika is the main condiment in Slavonia. While present also in other Croatian regional cuisines, it's not nearly as popular as in Slavonia.
    [Show full text]
  • Discovering of Amazing Croatia, Bih, Slovenia, Serbia, Macedonia & Montenegro Discovering of Amazing Croatia, Bih, Slovenia, Serbia, Macedonia & Montenegro
    TOURS Discovering of amazing Croatia, BiH, Slovenia, Serbia, Macedonia & Montenegro Discovering of amazing Croatia, BiH, Slovenia, Serbia, Macedonia & Montenegro Company profile It is our pleasure to introduce ourselves and to make a proposal for cooperation in the tourism field. Atlantis travel is a private travel agency established in1992 year specializing in incoming accommodation and or- ganizing leisure time for tourists in CROATIA . We specify our activity as the professionalism, based on outstanding knowledge of the subject, distinct information, with high demands in selecting staff in our Agency. Our special feature is that we also deal with small (up to 10) and middle (up to 50) groups as well as individual and VIP-tourism. Atlantis travel closely collaborates with the most part of the hotels in Croatia. There are many sightseeing tours in all directions. We offer full spectrum of services which is only possible in that sphere, with sincerely attention to yours and customer’s desires: � Tours: Traditional tours in Croatia. Lots of tours didn’t make it in our tour lists, which is why we will gladly listen and try to fulfill all the wishes of your customers for trips in Croatia. Please, send us your individual requests. � Profitable accommodation in hotels: of all categories in Croatia, health resorts (spas). Good relationships with ho- tels give us ability to provide you with broad selection in accommodation for reasonable prices. � All kinds of sightseeing tours: we keep up business contacts with many professional guides, who speak all major European languages. Besides standard excursions, we have special boat excursions on the Croatian islands with mystic, entertaining, musical themes.
    [Show full text]