Chaîne Des Rôtisseurs Abruzzo

Total Page:16

File Type:pdf, Size:1020Kb

Chaîne Des Rôtisseurs Abruzzo 1 Abruzzo is located in central Italy, be- have the turkey “alla canzanese” (with its chefs of Abruzzo, and particularly by tween the Adriatic Sea and the Apen- jelly), the “mazzarelle” (rolls of lamb offal the Chefs from Amatrice – who, since nines, reaching here their highest peaks wrapped in endive leaves), the “virtues” the sixteenth century, characterize the and then gently sloping down towards (a kind of vegetable soup) and a refined, Roman restaurants -, and by the chefs the sea with a wide hill range. Its four noble and extraordinary dish: the “scrip- from Villa Santa Maria, who invaded Parks make it the greenest region in It- pelle” (crepes), that can be “mbusse” the world and especially the courts of aly. Historically, Abruzzo has been part (in broth) or baked (the timbale). The the rulers of the Earth, proving that the of the Kingdom of the Two Sicilies until shepherds customs have transmitted us cuisine of Abruzzo, typically poor, sim- the unification of Italy. It was the ob- dishes such as lamb “cace e ove” (with ple and genuine, in the hands of its lo- ligatory passage - to avoid the Pontine cheese and eggs), the sheep “alla cal- cal and expert chefs, can be considered a marshes - for traffic and exchanges be- lara” (boiled sheep), the typical “arrosti- refined cuisine for the most demanding tween North and South. Splendid testi- cini” (sheep skewers), “pecorino” (sheep) palates. Luckily, nowadays our chefs no monies of these transits of merchants and cheese, dried scamorza, caciocavallo and longer have to migrate elsewhere, but armies, but also of artists directed to Na- ricotta. But that’s not all. I would also they can remain in their land, waiting ples, are still present in rich cities, such like to mention the traditional desserts: for the right recognition - witnessed by as L’Aquila and Sulmona, and in small the soft nougats of L’Aquila, the confetti the proliferation of “stars” in Abruzzo - villages such as Pescocostanzo. This is of Sulmona, the “Parrozzo” and “Senza fully cultivating their traditions. A wit- just a preamble to explain the origins, Nome”, the Pan Ducale of Atri, the ness to the importance that, since ‘500, the peculiarities and the variety of the “sise” of the nuns (cream sponge paste) the conviviality plays in Abruzzo, is the Abruzzese cuisine. A kitchen of ancient of Guardiagrele, the “cicerchiata” (sweet final mention to the “Panarda” (from the tradition, simple, but complete and re- dough balls with honey), the “bocco- greek pan = all and Arabic burn = hot), fined at the same time, which combines notti” of Lanciano (shortcrust pastry the traditional and endless banquet, the the maritime cuisine of the coast, the filled with grape jam and chocolate), the great feast whose courses ranged from rural inlander cuisine and the mountain “ferratelle” or “nevole” (tasty waffles), the fifty to one hundred representing the typical cuisine of the so-called Altipiani “cagionetti” (fried panzarotti filled with entire cycle of the Abruzzese gastro- Maggiori (Major Highlands), the latter chestnut or chickpea cream). A special nomic culture, of the land and of the sea, linked to the historical phenomenon of mention goes to the world-famous pasta from the most humble to the most re- transhumance. The sea offers us fantas- factories of Fara San Martino and to the fined dishes… a real triumph of flavors! tic fish broth, frying of “papalina” (fried high-quality pasta factories throughout In this context, in 2009 the confrérie baby fish), fried “cianghette” (small fried the region. Among the liqueurs, we of the Chaîne des Rôtisseurs arrived in soles), stuffed calamari, “rusciulette” mention the traditional Aurum, Cen- Abruzzo, filling a serious gap. The “mis- with tomatoes sauce, “surgitti” with terbe and Ratafià, the bitters and gen- sion” of the 51st Grand Chapitre d’Italie clams, rigatoni with shrimp sauce and tians, while among the fine agricultural will be to introduce the local cuisine to many other typical dishes of the coast products, we mention the Navelli’s saf- the confrères coming from all over Italy from Alba Adriatica to Vasto. The fish fron, the Sulmona red garlic, the Santo and from all over the world. of the Adriatic Sea, because of its greater Stefano di Sessanio lentils, the Fucino Marco Forcella salinity, is then notoriously tastier. Form potatoes, the delicious peppers, the ever- Bailli Abruzzo Adriatico the rural tradition we have the “pasta present chilli pepper, the big and fleshy alla chitarra” (“guitar” pasta), the “sagne” tomatoes, the oil from the hills of Loreto (fresh whole grain pasta made without Aprutino, the liquorice of Atri, the truf- eggs), the” taiarilli “with beans, lentils fles, the figs, and many others. Finally, with chestnuts, pappardelle “alla papera we mention the wines of Abruzzo: the muta” (with duck breast), the saffron ri- classic Trebbiano, Cerasuolo and Mon- sotto, the “cardone” in broth, beans with tepulciano which have reached levels broccoli or potatoes or wild vegetables of excellence and numerous awards for such as “orapi” (mountain spinach), rab- years. Today the classic vineyards are bit, “ventricina” (cream of sausages and joined by new and excellent ones, like lard with pepper and chilli), the “fiadoni” Pecorino and Passerina. Over the centu- (baked panzarotti) and the cod, cooked ries, all these products have been trans- in various ways; in the Teramo area we formed into traditional dishes by the Chaîne des Rôtisseurs 2 Abruzzo «Fertile Land Of Wheat And Even More Fertile Of Grapes» Dearest Consoeurs, dear Con- where mankind also lived in an founder, Louis IX king of France, frères and friends of the Chaîne eternal spring, particularly thrill- canonized St. Louis of the French, des Rôtisseurs, ing for us, members of the Chaîne which we find - not by chance - it is always wonderful to meet us des Rôtisseurs. depicted in a fresco in the wonder- and share the joy and enthusiasm In fact, Ovidus imagined that at the ful Cathedral of Atri, the ancient that pervades our meetings. We time “the land, even if not plowed, town of Abruzzo called Hadria know that what binds us is not only was producing cereals, and the from the Romans. A few meters the promotion and appreciation of fields, without having to remain at from the Cathedral is the theater culinary art, but also that, in all the rest, were yellow with large spikes. where the Induction ceremony will cultures of the world, sharing the Rivers of milk and of nectar flowed; take place. Therefore, we can say meal has always been associated blond honey dripped down along our ceremony will be sponsored by with friendship and conviviality. the holm oak”. our founding Saint. First of all, let me warmly thank After all, this is the utopia of our With these beautiful premises, from our Confrère, Notary Marco For- Confraternity, with its 25,000 9 to 12 May 2019 we will celebrate cella, Bailli of Abruzzo Adriatico, members in 75 countries, a chain our Grand Chapitre, meeting each and all the Friends of Abruzzo for that keeps us happily united not other in a beautiful area, surrounded their generous hospitality on the only by the promotion of eno-gas- by the vineyards of Montepulciano occasion of the Grand Chapitre tronomic excellences, but also by to whom Ovid referred describing d’Abruzzo 2019. the values of hospitality, generosity the rivers of nectar that flowed into A special thanks also goes to Lawyer and of human solidarity that exist- the happy age of mankind. A happy Carlo Del Torto, Bailli of Abruzzo ed, according to the Ovidian myth, age that we will have the good for- Nord, for the valuable advice given in the happiest age of mankind. tune to relive together in four ex- by him in the organizational phase. Moreover, not by chance, still in traordinary days. In his presentation of the event, Abruzzo - in Villa Santa Maria Marco Forcella describes, with ex- (Chieti) - San Francesco Caracciolo Vive la Chaîne! ceptional expertise, the extraordi- was born; he died in 1608 at the age nary local gastronomic traditions. of 44, and in 1996 he was declared Roberto Zanghi For my part, I can therefore only patron of the cooks by the Holy Bailli Délégué d’Italie add some historical curiosity, the See. Although he was renowned for frame of the culinary painting de- its frugality (he fasted on bread and scribed by Marco. water for three days a week), it was As always, I start from the ancients: at the request of the Italian Chefs the lands of Abruzzo gave birth to Federation that San Francesco one of the greatest poets of all time, Caracciolo became their patron Ovid, who was born in Sulmona in saint, precisely for his generosity in 43 BC; his life ended exactly 2000 distributing food to the hungry. years ago. In 18 AD, Ovid describes A figure of a Saint therefore excep- his birthplace as a “fertile land of tionally significant and current for wheat and even more fertile of us, members of the Chaîne, which, grapes”. among our values, also include those Surely, this land has inspired Ovid of contributing to international aid to compose a representation of to provide food to the needy and to the mythical golden age - that, in promote the professionalism of the my opinion, is the most beautiful chefs in a spirit of conviviality and one -, where not only prosperity, brotherhood. justice and peace prospered, but In fact, this is the message of our Chaîne des Rôtisseurs 3 Why visiting Abruzzo, Italy’s “new” hot destination? Central Italy’s Abruzzo region is now on the verge of an international tourism boom.
Recommended publications
  • Festival Dell'armonia 28 Settembre
    Ne stampiamo Fo ssacesia Ne stampiamo L’Associazione tel. di tutti i color e (Ch) fax 0872.607149• s.s. dimanifesti tutti i colori 524 Ovest • cataloghi • i lavocediedi@yahooper Lanciano br FOSSACESIA - tel. 0872.607149bigliettimanifesti • par• ocbrhurochure da tecipazionie ITACA .it bustecataloghi visita• partecipazioni intestate • fo libri gli e biglietti• adesivi da visita• gior • fogli e • nali Fossacesia (Ch) • s.s. 524 Ovest per Lanciano buste intestateetic hette...• gior nali tel. e fax 0872.607149 • [email protected] libri • adesivi • etichette... ringrazia CON IL PATROCINIO Dal 28 Settembre al 2 Ottobre 2012 si terrà la quarta edizione REGIONE COSTRUZIONI OLEODINAMICHE E MECCANICHE ABRUZZO del Festival dell’Armonia “marenostrum” di Musica Antica e di Teatro, vivamente Via Piantonata 18 - FOSSACESIA - tel. 0872.60497 - www.arrizza.it promosso dall’Associazione culturale ITACA con la direzione artisti- Fossacesia Città di Fossacesia i sostenitori tel. 0872.579060 Medaglia d’Argento al Merito Civile www.ursini.com ca del Duo Europeo Commedia Nova con il Patrocinio dei Comuni di Patrocinio della dell’iniziativa: Comune di Lanciano PRESIDENZA DEL CONSIGLIO Fossacesia e Lanciano, della Provincia di Chieti e della Presidenza ASSESSORATO ALLA CULTURA Vendita REGIONALE del Consiglio Regionale. Moduli FV Il Festival internazionale si svolgerà nello scenario suggestivo Collaudi dell’Abbazia medievale di San Giovanni in Venere, prezioso patrimo- nio artistico e spirituale abruzzese, nell’ottocentesco Palazzo Mayer a AGENZIA VENDITA MATERIALI EDILI Fossacesia e nel Polo Museale S. Spirito a Lanciano. DI MATTEO FLORINDO 4° Festival Internazionale Il Festival, nel rispetto di quell’armonia con la storia e l’ambiente www.agenziadimatteo.com Lanciano - tel.
    [Show full text]
  • Hidden Abruzzo Sardinia & Corsica
    TIKI TOURS NEW 2020 HIDDEN ABRUZZO Small Group Journeys SARDINIA & CORSICA Small Group Journeys Inspired E Classicurope Boutique Collection Comfort KEY TOUR FEATURES European specialist for 22 years Designed for mature discerning travellers Relaxing 24 hour airport hotel stopover enroute to Europe No daily packing and unpacking 3 and 4 night stays in charming boutique/heritage accommodation (castles, palaces, villas, convents, manors) Paradores & Pousadas specialist Fully escorted by European licensed tour directors and local accredited city guides Luxury coach travel & professional drivers Leisurely morning starts 8:30 – 9:00 Compatible, like-minded small groups (all Australian) Balanced mix of culture, history, art, nature and gastronomy Daily buffet breakfast & 3 course dinner (or lunch) wine, coffee, mineral water All-inclusive tours no hidden or optional extras pre-paid in Australian dollars Porterage included Ample free time ABOUT US TIKI TOURS started two decades ago with a strong desire to share the many treasures of Europe. Whilst we now happily call Australia home, we are both European born and have lived in, personally visited and researched our SMALL GROUP JOURNEYS destinations. Our fully escorted tours are carefully hand-crafted. With the support of our long-standing European tour directors, we inspect the OF INSPIRATION hotels, select special venues and only then create the actual itinerary. We sell the tours, spend some time with our AND DISCOVERY YEARS clients en route to their destination and from time to time we also join the groups 2 EUROPEAN in Europe so there is control at every 2 SPECIALIST stage of the process. As a European specialist for 22 years, TRAVELLING IS AN ART one of our aims from inception was AND A PRIVILEGE to provide our guests with authentic travel experiences.
    [Show full text]
  • Abruzzo, Borghi and Trabocchi Coast
    ABRUZZO, BORGHI AND TRABOCCHI COAST Day 1: Arrival - Pescara In the early afternoon, meeting of the participants with the local guide at the hotel and guided tour on foot of the city centre of Pescara, the city of Gabriele D'Annunzio. We will visit the Cathedral of San Cetteo, in the Abruzzese Romanesque style, personally financed by the writer and the exteriors of the writer's house, declared a national monument in 1927. To follow, the colourful and characteristic alleys of “Pescara Vecchia”: the neighbourhood, at every step, brings out the past glorious of a maritime city, which was one of the most important ports of the Roman era. To the end of the walk, free evening. Day 2: Atri Breakfast at the hotel and transfer to Atri, a delightful town perched on a spur surrounded by oaks and olive trees. For its well-preserved historic centre, rich in monuments, stately palaces, museums, characteristic alleys and squares, adorned with plants and flowers (many times awarded by Italia Nostra, which has its headquarters in the city) has been declared a city to all intents and purposes of art. Visit to the cathedral dedicated to S. Maria Assunta, one of the most significant examples of medieval Abruzzo architecture, internally enriched by a remarkable decoration pictorial. Visit of the Capitular Museum, an ancient Benedictine-Cistercian monastery of the XII century, located close to the Cathedral, where a very noble cloister on three-sided and two-story. The afternoon is free and we recommend a visit to the Calanchi nature reserve, a splendid oasis WWF created to preserve about 600 hectares of nature, flora and fauna.
    [Show full text]
  • Food Heritage and Nationalism in Europe
    Chapter 4 Food and locality Heritagization and commercial use of the past Paolo Capuzzo Geographical roots of food? Identifying a food culture with a locality has always involved a trade-off between searching for roots and recognizing they are not planted in any one spot but entail exchanges and borrowings from remote origins. But even this tension between the local and the supralocal is a simplification: it rests on the assumption that food cultures can be identified by place alone. Actually, highly different food regimes may be at work in one and the same place, and have been so in the past. Class stratification may afford a first prism dividing up food culture domains, but it then interweaves with gender, religious observance, ethnic belonging and so on. Does this mean that any attempt to find a relationship between food and place is a waste of effort? No, indeed: such a relationship can definitely be established. But one does need a critical analysis of the various factors bearing on the link between food and place, since they are cultural and historical constructs rather than causal connections between milieus in nature/history and food cultures. A cuisine rich in victuals of different kinds, prepared from a wide range of ingredients at times exotic in provenance, was typical of the food culture found in the courts of Europe from the late Middle Ages to the early modern era; the diet of the people was more closely locally connected, perforce. For most of the population poverty dictated the choice of diet. A plentiful cosmopolitan cuisine reigned at court (Montanari 2014); it was garnished with rare and exotic ingredients indicating wealth, though also a background of culture deriving from greater familiarity with distant lands.
    [Show full text]
  • The Traditions and Flavors of Roman Cuisine
    Culinary Hosted Programs THE TRADITIONS AND FLAVORS OF ROMAN CUISINE 7 Days FROM $3,186 City life in Castel Gandolfo CULINARY HOSTED PROGRAM (6) Frascati PROGRAM HIGHLIGHTS •Live like a local with a 6-night stay overlooking Rome in a town called Frascati, a summer stay favorite of the city’s nobility through the centuries •Savor the flavors of Rome with included meals in authentic Italian restaurants including the acclaimed, “Osteria di San Cesario” •Delve into the remains of ancient Tusculum, destroyed by the Roman Empire in 1191 LATIUM Ariccia Monte Porzio Catone •Learn the secrets of Roman cuisine by participating Rome Grottaferrata Frascati 6 in a cooking class lead by a renowned Frascati Nemi Castel Gandolfo culinary pro •Explore the two volcanic lake areas of Nemi and Albano – historic vacation spots of Caligula and Nero and home to the Pope’s summer residence •Visit the oldest historic winery in the region, learn ITALY how the wine is produced, and enjoy a tasting experience •Discover Slow Food Movement techniques visiting local farms that produce honey, herbs, and cheese, and sample these homegrown treats # - No. of overnight stays Arrangements by DAY 1 I ROME I FRASCATI Arrive in Rome and transfer to your hotel in Frascati. Just south of Rome, in the Alban Hills, lies a string of hill towns nestled among vineyards called “Castelli Romani” - “Roman Castles”. Frascati, a summer haunt for the Roman elite through the centuries, offers good food, fresh white wines and captivating views of Rome at a distance. This afternoon, get acquainted with this lovely town during a guided walking tour.
    [Show full text]
  • The Sea in Abruzzo Is Unforgettable Proverbial Seaside
    Mare_eng:Layout 1 4-09-2008 16:28 Pagina 1 The sea in Abruzzo 2 is unforgettable Abruzzo’s summer 10 seaside resorts 24 There’s nowhere like it The billboard: great shows 28 every day! Proverbial seaside 34 hospitality Treasures 36 of skills and savours Abruzzo Promozione Turismo - Corso V. Emanuele II, 301 - 65122 Pescara - Email [email protected] Mare_eng:Layout 1 4-09-2008 16:28 Pagina 2 is u 133 kilometres of coast where you will find golden sand, cool pine groves, cliffs, promontories and pebbly coves, lively fun-packed beaches or solitary shores if you want some peace and quiet. This is the seaside in Abruzzo, and without mentioning the many localities that have often been awarded the prestigious “Blue Flag” for clean waters, or the charm and proverbial friendliness of the people of Abruzzo, all against the backdrop of Europe’s greenest region. From these beaches you can travel inland to a splendid landscape of nature, ancient villages and towns, castles, sanctuaries and abbeys, lakes and archaeological sites. What better or more unique way to enhance a seaside break. THE SEA IN ABRUZZO Abruzzo Promozione Turismo - Corso V. Emanuele II, 301 - 65122 Pescara - Email [email protected] Mare_eng:Layout 1 4-09-2008 16:28 Pagina 3 ABRUZZO ITALY 3 s unforgettable The twofold peculiarity of the coast and the actual geographical conformation of the Abruzzo hills, create an utterly unique tourist district that offers some exclusive traits: a coast that is the gateway to the entire territory and two very complementary local realities, coexisting in just a few kilometres of territory.
    [Show full text]
  • Rome 2016 Program to SEND
    A TASTE OF ANCIENT ROME 17–24 October 2016 Day-by-Day Program Elizabeth Bartman, archaeologist, and Maureen Fant, food writer, lead a unique, in-depth tour for sophisticated travelers who want to experience Rome through the eyes of two noted specialists with a passion for the city, its monuments, and its cuisine. Together they will introduce you to the fascinating archaeology of ancient foodways and to the fundamentals of modern Roman cuisine. Delicious meals, special tastings, and behind-the-scenes visits in Rome and its environs make this week-long land trip an exceptional experience. You’ll stay in the same hotel all week, in Rome’s historic center, with some out-of-town day trips. October is generally considered the absolutely best time to visit Rome. The sun is warm, the nights not yet cold, and the light worthy of a painting. The markets and restaurants are still offering the last of the summer vegetables—such as Rome’s particular variety of zucchini and fresh borlotti beans—as well as all the flavors of fall and winter in central Italy—chestnuts, artichokes, broccoli, broccoletti, chicory, wild mushrooms, stewed and roasted meats, freshwater fish, and so much more. Note: Logistics, pending permissions, and new discoveries may result in some changes to this itinerary, but rest assured, plan B will be no less interesting or delicious. B = Breakfast included L = Lunch included D = Dinner included S = Snack or tasting included MONDAY: WELCOME AND INTRODUCTION You’ll be met at Leonardo da Vinci Airport (FCO) or one of the Rome railroad stations and transferred to our hotel near the Pantheon, our base for the next seven nights.
    [Show full text]
  • Thesis.Pdf (4.580Mb)
    A GLOVE FOR TWO HANDS Life history of a fisher-woman along the Adriatic coast Faculty of Humanities, Social Science and Education Master thesis in Visual Anthropology – 2019 Student: Valentina Lanci Supervisor: Bjørn Arntsen Acknowledgments This thesis has been a long journey and an enriching experience, and many are the people who supported me along the way. I especially wish to thank my supervisor Bjørn Arntsen at the University of Tromsø for helping me to improve the structure of my writing and the quality of my arguments. I also wish to thank Peter Ian Crawford for his precious help in preparing to the fieldwork experience. My deepest gratitude goes to Anna Maria Verzino and her family for having welcomed me and let me live by their side. None of this would have been possible without their support and kindness. A huge thanks to my classmates as well. I could not have hoped for a more a diverse, supporting, and creative learning environment to attempt my first baby steps as a social scientist. I would like to express my sincerest gratitude also to my family and friends near and far who have been there for me and provided encouragements when I most needed. My deepest thanks to my parents Rosanna, Albino, as well as to Anna Maria and Dante for constantly spurring me to pursue this goal. To my sister and her family. To my friend Ann for having provided precious feedbacks on the thesis in its becoming. Last but not least, a special thanks to Ivan for his unrelenting support and understanding, especially during my fieldwork period.
    [Show full text]
  • The Original Documents Are Located in Box 16, Folder “6/3/75 - Rome” of the Sheila Weidenfeld Files at the Gerald R
    The original documents are located in Box 16, folder “6/3/75 - Rome” of the Sheila Weidenfeld Files at the Gerald R. Ford Presidential Library. Copyright Notice The copyright law of the United States (Title 17, United States Code) governs the making of photocopies or other reproductions of copyrighted material. Gerald R. Ford donated to the United States of America his copyrights in all of his unpublished writings in National Archives collections. Works prepared by U.S. Government employees as part of their official duties are in the public domain. The copyrights to materials written by other individuals or organizations are presumed to remain with them. If you think any of the information displayed in the PDF is subject to a valid copyright claim, please contact the Gerald R. Ford Presidential Library. Digitized from Box 16 of the Sheila Weidenfeld Files at the Gerald R. Ford Presidential Library 792 F TO C TATE WA HOC 1233 1 °"'I:::: N ,, I 0 II N ' I . ... ROME 7 480 PA S Ml TE HOUSE l'O, MS • · !? ENFELD E. • lt6~2: AO • E ~4SSIFY 11111~ TA, : ~ IP CFO D, GERALD R~) SJ 1 C I P E 10 NTIA~ VISIT REF& BRU SE 4532 UI INAl.E PAL.ACE U I A PA' ACE, TME FFtCIA~ RESIDENCE OF THE PR!S%D~NT !TA y, T ND 0 1 TH HIGHEST OF THE SEVEN HtL.~S OF ~OME, A CTENT OMA TtM , TH TEMPLES OF QUIRl US AND TME s E E ~oc T 0 ON THIS SITE. I THE CE TER OF THE PR!SENT QU?RINA~ IAZZA OR QUARE A~E ROMAN STATUES OF C~STOR ....
    [Show full text]
  • Title: Some Reflections Concerning the Usage of "Liquamen" in the Roman Cookery
    Title: Some reflections concerning the usage of "liquamen" in the Roman cookery Author: Patrycja Matusiak Citation style: Matusiak Patrycja. (2006). Some reflections concerning the usage of "liquamen" in the Roman cookery. "Scripta Classica" (Vol. 3 (2006), s. 57-67). Patrycja Matusiak University of Silesia, Katowice Some reflections concerning the usage of liquamen in the Roman cookery he abundance of tastes and smells was a characteristic feature of the Tancient cuisine, according to our present knowledge, of course. This wealth distinguishes the Roman cookery from modem European, especially Polish. The fish sauce was an indispensable ingredient of almost every dish. This sauce was called garum or liquamen, and was ubiquitous not only in Roman cuisine but also in Greek - its wide usage is reflected in literature. The earliest mentions of it are found in the works of Aeschylus, Sophocles, Cratinus, Pherecrates and Plato Comicus from 5th c. BC. Unfortunately our knowledge of this highly interesting aspect of ancient life is far from satisfactory, since the only complete source, an ancient “cookbook”, is Apicius’ De re coquinaria'. Apicius however was not the author of this treatise, which actually is a fourth-century CE compilation, handed down by his name. We can also find many recipes in the works of Cato and in other Roman authors writing on agriculture2; last, but not least, many a valuable information is scattered in casual descriptions all over the preserved Greco-Roman literature. These however, more often present an impressive picture of lavish feasts and refined dishes rather than give detailed recipes which would allow us to recon­ struct the ancient cuisine.
    [Show full text]
  • Spaghetti Alla Carbonara
    Spaghetti Carbonara Origin and history[edit] ​ ​ ​ [5] As with many recipes, the origins of the dish and its name are obscure, ​ however, most sources ​ [1][2] trace its origin to the region of Lazio. ​ ​ ​ ​ The dish forms part of a family of dishes involving pasta with bacon, cheese and pepper, one of which is pasta alla gricia. Indeed, it is very similar to pasta cacio e uova, a dish dressed with melted ​ ​ ​ ​ lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to ​ some researchers and older Italians, may have been the pre-Second World War name of carbonara.[4] ​ Spaghetti alla carbonara “There are many theories for the origin of the name carbonara, which is likely more recent than the ​ ​ [4] dish itself. ​ Since the name is derived from carbonaro (the Italian word for 'charcoal burner'), some ​ ​ ​ ​ ​ [1] believe the dish was first made as a hearty meal for Italian charcoal workers. ​ In parts of the United ​ ​ ​ States, this etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ('charcoalmen') secret society prominent in the early, ​ ​ [6] repressed stages of Italian unification in the early 19th century. ​ It seems more likely that it is an ​ ​ ​ [7] [8][9] "urban dish" from Rome, perhaps​ popularized by the Roman restaurant of the same name. ​ ​ ​ ​ ​ The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second ​ ​ ​ ​ ​ World War; notably, it is absent from Ada Boni's 1930 La Cucina Romana ('Roman cuisine').
    [Show full text]
  • Harmful Algae News
    Harmful Algae News No. 48 - April 2014 · www.ioc-unesco.org/hab An IOC Newsletter on Toxic Algae and Algal Blooms IOC/WESTPAC Scientists Develop Technical Guidelines for Ciguatera Studies On 5-6 November 2013, an IOC/WEST- a strange odor or taste, and cooking rine Organisms, emphasizing the need PAC Training Workshop on Toxic Ma- fish does not inactivate the heat-stable for one regional standard method for rine Organisms was organized at the toxin. CFP studies. The two days workshop, University of Tokyo, Japan, with one of CFP is the most problematic algal with the contribution of invited Japa- its major objectives to develop regional poisoning syndrome, with reported nese experts on ciguatoxins and other technical guidelines on ciguatera stud- cases amounting to 20,000 – 30,000 per marine toxins, aimed to improve knowl- ies, drawing on experiences from Japan. year, but no effective management sys- edge on the present situation of CFP in Ciguatera Fish Poisoning (CFP or tem has been developed yet in the IOC/ Member States, and develop a regional Ciguatera) is a foodborne illness caused WESTPAC region. Despite the low num- technical guide on the collection of cigu- by eating certain reef fishes contaminat- ber of reported cases of CFP in the re- atera poisonings data, including clarifi- ed with ciguatoxins andGambierdiscus. its analogues gion, scientists are concerned that there cation of clinical symptoms, identifica- originally produced by toxic dinoflag- must be many unreported cases in the tion of possible causative food, sample ellates of the genus region, and reports may increase in the collecting for screening for toxicity and Large reef-dwelling fish in tropical and near future, given that CFP occurs main- toxin identification.
    [Show full text]