The Tart Nutella®.

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The truth about, Fettuccine Alfredo or Pasta Alfredo.

Fettuccine Alfredo

 

Yesterday, my flatmate and I were talking about the different mentality between American (she is from Texas) and European people.
Obviously, I told her that even in Europe, every countries has the own mentality and traditions. That being said, she asked me about Fettuccine Alfredo, they are so popular in USA. Now in Italy, the most people do not know about this dish, or rather, they think that you say ” Pasta with 4 cheese” that is more common in Italy. But I was so lucky that my grandfather was a food critic and I know about this dish from him.

Recipe of fantasy

Guys,
This is not a real Italian recipe, but my flatmate had Filadelfia and Ham ( Prosciutto Crudo in Italian), and they expire tomorrow, so I decided to make this. My grandmother always said that in the kitchen need two things.
Love and fantasy.

It has not a real name.

Difficulty: Easy
Preparation time: 5 min
Cooking time:  30 minutes vegetables.
Cost: low

Ingredients.
Puff pastry
Ham ( Prosciutto Crudo)
Philadelphia
Parmigiano.

Preparation.
It very easy, we open the puff pastry, we have to spread a philadelphia, add prosciutto crudo e cover it with parmesan.
Put it in the oven for 180°/350°F/ 4 Gas. for 30/35 minutes.

Do you want eat Italian? You have to follow these simple rules.

So, Let’s start.
Italian food culture is probably very different from what you’re used to at home. And, since Italians have been perfecting it for over 1,000 years, and it is most different in each part of Italy, especially, in the South Italy,so try going with the wine and olive oil flow instead of fighting against the current when you’re in Italy.

1. Don’t ask for “fettuccine alfredo” or “spaghetti with meatballs”

They don’t exist here. Alfredo is an Italian name, and when you ask  Italians people if they really had never heard of “fettuccine alfredo,” they responded: “Chi?” (Who?) To get pasta with cream sauce, try any one with panna (cream) listed in the ingredients – just know that you’ll never find pollo (chicken), on that same list. Explaining the idea of putting chicken in pasta provokes confused looks and expressions like, “Che schifo!“ (How disgusting!) Likewise, spaghetti is not served with meatballs. In Naples, you’ll find miniature ones on other types of pasta. Everywhere else, pasta al ragù (with meat sauce) is a common first course, and “polpette” (meatballs), are a typical – separate – second course. If you’re way ahead of me and already thinking, “I’ll just ask for both those things and mix them together,” you can certainly do that. But…reread the title of this article first.

2. Only drink wine or water with a meal

In Scotland, my friends used to open up the fridge come dinnertime and list every drinkable thing inside: “Ok, we’ve got ginger ale, milk, coke, lemonade, bacardi breezers…what do you want?” This would never happen in Italy. The table is usually set with a bottle of sparkling or still water, and a bottle of wine. Cocktails and liquors are reserved for: aperitivi (before-dinner drinks) and digestivi (after dinner drinks). Italians take enjoying the flavor of food very seriously; and you have to admit, drinking peach ice tea with rosemary lamb chops has to mess with your taste buds. One exception is pizza, to which Coke and beer are acceptable compliments – but a single glass; no refills.

3. Don’t eat eggs in the morning

The quintessential Italian breakfast is a strong espresso and a sweet pastry. Mix up some scrambled eggs to start your day, and your Italian roommates will watch as if you’re building a spaceship on their stovetop. In Italy, eggs are usually eaten hard-boiled on a lunchtime salad or sandwich, or as a frittata (open-faced omelet) for dinner. If you’re dying for a salty breakfast, try a ham and cheese toast (you guessed it, a toasted sandwich) at a local bar (in Italy, a café is called a “caffè“ or “bar”).

4. Do drink cappuccino in the morning

…with your (non-egg) breakfast, and not as an accompaniment or finish to other meals. A sure-fire way to be immediately labeled “foreign” is ordering up a pizza and a cappuccino. If you want to fit in, wean yourself off frothy milk and get used to black espresso, which Italians drink after eating, all day long. Or, feed your cappuccino habit with one of the giant, almost bowl-sized ones at Moyo Bar in the morning, and ride the high for the rest of the day.

5. Know what a “peperoni pizza” is

Duh! Little red meat circles on a pizza! …Right? In some countries, yes. But in Italy, “peperoni” (one “p”) is Italian for the plural of bell pepper. So if it’s “pepperoni” (double “p”) you want and not strips of red or yellow vegetables, check the menu for “pizza al salamino,” “pizza diavola,” or “pizza calabrese” – just be prepared for some spiciness.

6. Peel your fruits and vegetables

Italians peel fruits and vegetables normally enjoyed with the skin on in othe countries: apples, pears, sometimes peaches, carrots, cucumbers, potatoes. “It’shealthier,”. “The pesticides will make you sick if you don’t,” and “It tastes better, ” but I think it’s mostly tradition. And why peelers are sold in Italy, Italians prefer good old-fashioned knives. If you eat unpeeled produce in front of them, they might just take it out of your hand, remove the skin in one perfect spiral, and slice it into uniform wedges with the speed and dexterity of a sushi chef.

7. Don’t ask for salad dressing

If you want to be pointed in the direction of the salad dressing aisle at the grocery store, you’ll get blank looks (because there isn’t one). Some tourist restaurants have “ranch” and “french dressing,” which taste like anything but ranch and french dressing. It’s best to begin an amateur mixologist career, finding the perfect balance of oil and vinegar for your palette. Sound a little boring? You probably haven’t tasted authentic Italian olio e aceto (oil and vinegar); the varieties are endless and the flavors intense. Opt for a cloudy, green oil and pay a little extra for an aged, balsamic vinegar, and you might just write off other (less healthy) dressings for life.Oil

8. Use condiments sparingly

Olive oil is the only real Italian condiment. All the rest came from some other place and show up at grocery stores on the same shelf as exotic food. But “exotic” will not be the word Italians use to describe you putting ranch dressing on your pizza, ketchup on your potatoes, and mayonnaise on your sandwich, to their friends. People in Italy like to enjoy the exceptional flavor of what they’re eating (which is usually handmade, or picked that day), and not mask it with other toppings. If they’re eating chicken,  they want to taste chicken, not barbecue sauce. A condiment (read: olive oil) should enhance flavors, never cover them up.

9. Take time to enjoy your food

Eating is not a race, and a bowl of cereal in front of late-night TV is not a dinner. It’s not uncommon for Italians to spend an hour preparing a meal and even more time savoring every bite(Especially in the South Italy, for instance, Sicily.). And when eating out: service is slow, courses are many, and it’s highly unlikely that a waiter will ever tell you they “need your table.” Block off large chunks of time in your agenda for eating. Italian food is unbelievably good and so worthy of “wasting” a few hours; sitting at a table is so much nicer that running around town with a sandwich in your hand. Relax! You’re in Italy! You can mail that letter and drop off your laundry…tomorrow 

10. Wait to eat plain bread with your meal

Can’t wait to show Italy how Italian you are by sitting down at your first ristorante, pouring some olive oil and vinegar on your plate, sprinkling it with Parmesan cheese and dipping your bread inside? Save it for the Olive Garden, because, like that restaurant, it’s actually not Italian at all. Visitors to Florence often complain about the flavor of plain Tuscan bread, as it’s made without salt( No in the Sud italy, they have bread with salt). But that’s just because they don’t know that in Italy, table bread is more of a utensil than an eat-alone food. It’s often used as the main tool to fare la scarpetta (do the little shoe): the action of mopping up any delicious-ness left on your plate after a meal, or whatever your fork can’t pick up during one.
*Interesting fact: Fare la scarpetta , BE CAREFUL, I want  to warn you that while the scarpetta is 100% welcome at home, it’s arguably not the most polite demonstration at nice restaurants or in front of people you care about impressing.

Pasta alla Carbonara

One of the most famous Italian recipes is "Pasta alla Carbonara".

Carbonara is an Italian pasta dish from Lazio,( Region where ROME is) based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used.

A small clarification, DO NOT put mushrooms or onion.

SICILY.

 SICILY

Sicily, unfortunately, in the world is famous for the Mafia, for the film "The Godfather" "Il Padrino" and little more. But I can assure you that Sicily is not that. Even in Italy, especially in the North, Sicily does not enjoy a good reputation, in slang the people of northern Italy called the people of the South "Terroni" which in itself would not be an insult, even because it means "the one who works the land" and I do not think there's anything wrong with that.
However, regardless of this, I want to lead you on a journey, a journey along one of the regions of Italy, through its history, its language, its people and above all, its cuisine, unique in the world

Understand the difference. How tease you.

Yesterday, my lovely and amazing american flatmate, come back home with a ” tart”, exactly a ” Sicilian lemon Tart”.
I smile and she understands that something is wrong. I told her ” No no nothing, please, we eat it together, after I’ll say to you the truth.

To be honest, the taste was good, but the truth is that in Sicily, we have the ” Sicilian lemon tart” but is more common eat ” Sicilian lemon cake:”.
that is this.

Do you understand the difference?

The tesco ” Sicilian Lemon tart” in reality is a French Tart, that I ate in Paris a few time ago.

So, be careful, because sometimes, is only  a marketing name.

Veggie burger with chickpea.

Veggie burger with chickpea.

This evening for dinner, will come a vegetarian friend of my flatmate.
She asked me what she could prepare for her (she is not very practical in the kitchen), therefore, I offered to prepare you for this simple but delicious recipe.
I asked my flatmate, if her friend usually eats the chickpea and so I made this recipe.
However, I think this recipe would also be good for the children, who are usually reluctant to eat legumes or vegetables in general.
Try it and then tell me what you think.

Mini Croissants ( Cornettini) with Nutella.

Hello to all guys,

I do not write from a while, sorry. They came to stop by my friends from Sicily and we went around Scotland, but I'll talk about that in another article.
Today, I will write a simple and tasty recipe, and I do not understand why people find so complicated achieve it.

Obviously, there is the funny of the story, I made just baked croissants (better known in Italy as "cornettini"), which my mother calls me on skype, we chatted for about 10 or 15 minutes, I go back into the kitchen and I found one of my flatmate, who had eaten almost 10 croissants, you can not understand my face, I was speechless, partly because I had not had time to take pictures for the website.

Anyway this is the recipe for about 16 croissants.