Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Jesus! All this talk and images made me hungry.I'm gathering that you're talking about South America? A lot of distant relatives of mine went to Argentina. In fact, Italians from Argentina are my best matches on 23andme. They still sometimes come back with their families in August. It seems that they have maintained their "Italianicity" better than Italian Americans even when there's been some intermarriage.Americans tend to assume that all Italian cuisine is like Italian-American cuisine, when it really isn't even that faithful a copy of southern cooking, much less like the cooking of my people. (Although that has changed in recent years.) They don't believe me when I say that the first pizza I ever ate was in an American school for Friday lunch. Our pizza was called farinata and it was made from ceci flour. The closest to pizza would be our focaccia, with olive oil, salt and maybe onions.We also didn't eat pasta every day. Where I come from is sort of where Emilia, Liguria, and Toscana meet, and my mother had to do homage to my father's Emilian roots as well, so she always followed a sort of rough rotation: pasta, minestra, risotto, polenta, gnocci, and so forth for the starches, along with things like roasted or boiled potatoes. We probably ate pasta twice a week. Yes, they call them cappelletti in parts of Emilia. My nonna from Parma called the big stuffed pasta tordei. They were dressed with cream and grated parmigiano, or melted butter and salvia. My favorite pasta is still my mother's ravioli alla genovese, though; it was to die for. I tried to keep up these traditions, but it's difficult when you work ten hours a day, so the more complicated stuff had to wait for holidays. They ate a lot of parmigiano in those valleys, obviously. Prosciutto too, of course, since one of my father's villages is a valley over from Langhirano. My favorite cured meats, though, are mortadella and culatello. Anyway, I'm also very fond of French food, other than that I'm not too big on organ meets. A little bit goes a very long way for me when it comes to them! I like Spanish food too, and Greek to a certain extent. I've also come to really love Chinese food. It can be very complex and sophisticated.
Jesus! All this talk and images made me hungry.
Oh, yes! I forgot to define that I was talking about South America.
Argentina indeed received a lot of immigrants, from many parts of Italy. You probably have distant relatives from São Paulo, which, unlike Southern Brazil, received a significant number of immigrants from Liguria, Tuscany, Emilia, among other regions. But the "Italianicity" is kept more strongly in small towns of the South, where is still spoken a peculiar language, generated from that several brought by immigrants.
In the Southern colonies, there was no pizza and nothing like it, and pasta was restricted to a few types, such as one that seems "rigatoni" (but we don't use this word). I'm talking about the more traditional cuisine, of course, and it really wasn't so diverse, comparing to what we have today.
Interesting to know about "tordei". We call "torTei" a very popular pasta that I forgot to mention. It's filled with a kind of pumpkin cream and boiled in water. It's great! Other popular dish is the "fortaia".
Salvia is the major flavor of our galeto and menarosto, and it's also used for tea.
I looked in G. Earth the region that you mentioned. I would have not managed to leave such a beautiful place.
Well, my people were mainly from TV area, but I have fingers near Lake Garda, BL, and even ancestry traces in VI and UD.
Thanks for the links. I'm going to explore them.A few of my friends here have accused me of posting "food porn". :grin: I do love to cook, and not just Italian food. I'm one of many people who cooked myself all the way through Julia Child's "Mastering the Art of French Cooking". I just wasn't as clever as Julie Powell, so I didn't cash in by writing a book about it.
One of the things that attracted me to this site is that there are sections for travel, and music, and food etc. I would post on French food, Spanish food etc. but I worry that members from those countries might feel I was trampling on their preserve.
Here I posted about a memorable wedding banquet I attended in my own little area. It's "a chilometri zero" restaurant, so all locally sourced foods and recipes, which is what I prefer, even where, as here, it meant the restaurant couldn't serve any of the wonderful fish that's only thirty or so minutes away by car.
http://www.eupedia.com/forum/threads/30097-Memoral-Regional-European-meals?highlight=Lunigiana
Tuscan food is discussed here, in posts 8 and 12:
http://www.eupedia.com/forum/threads/30590-Tuscan-Holidays?highlight=Tuscan+holidays
This one is specifically on the food of the Cinque Terre. The links weren't showing, so I fixed it.
http://www.eupedia.com/forum/threads/30388-The-Cinque-Terre-and-its-cuisine?highlight=Cinque Terre
Anyway, tordei was just my grandmother's dialect word for tortelli, which are a form of ravioli. The filling was usually a complicated blend of meat, greens and cheese, but they do indeed have a specialty in Parma called tortelli di zucca:
http://www.langhiranovalley.it/immagini/tortelli_prodotti.jpg
The only "different" pasta shape I remember from the Veneto is "bigoli".
i like meals from poland because there are a lot of meat in these dishesI think that meals from Poland are the best in Europe because there are a lot of recipes with meat !
i lioke inatalian food too - as you - pizza is my favorite mealitalian and french food are for europe what mexican and peruvian food are for america.
This thread has been viewed 70657 times.