La Cucina Romana E Ebraico Romanesca
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La Cucina Romana E Ebraico Romanesca
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Author : Giuliano Malizia
language : it
Publisher: Newton Compton Editori
Release Date : 2012-09-07
La Cucina Romana E Ebraico Romanesca written by Giuliano Malizia and has been published by Newton Compton Editori this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-07 with Cooking categories.
In oltre 200 ricette Il meglio di un’antica tradizione culinaria che ha conservato la semplicità e la genuinità originarie Oltre duecento gustosissime ricette che vanno dagli antipasti ai dolci; il meglio di un’antica tradizione culinaria viene offerto e messo a disposizione, in modo completo e ragionato, affinché ogni lettore possa concedersi il piacere e la felicità conviviale che solo una buona tavola può dare. Se c’è un campo in cui è giusto e opportuno conservare e difendere la tradizione, questo è il campo della gastronomia. Ciò vale in particolar modo per la cucina romana, le cui origini vengono fatte risalire da alcuni studiosi addirittura alla Roma imperiale: cucina semplice e non ricercata per eccellenza, realizzata con ingredienti facili da reperire e sempre a portata di mano (pur nel rispetto dei cicli stagionali). Il volume raccoglie inoltre le principali ricette della cucina ebraico-romanesca: dai notissimi carciofi alla giudia al risotto di Shabbat, dal pane a forma di treccia agli aliciotti con l’indivia, il lettore trova qui elencate e commentate gustosissime pietanze nate dalla semplicità e soprattutto in seno all’ambiente familiare. Infatti è proprio nella casa che la cucina ebraica ha avuto sempre la sua base, seguendo i dettami di un’arte culinaria tramandata oralmente da madre in figlia, da suocera a nuora. E grazie alla sua genuinità la cucina ebraico-romanesca si affianca benissimo a quella romana e ambedue si completano scambievolmente per la delizia e il piacere dei buongustai romani e non romani. Giuliano Malizia nato a Roma nel 1929, ha cominciato a occuparsi di cultura romana dal 1950. Da allora ha vinto numerosi premi per le sue opere in prosa e in versi, tra le quali ricordiamo Cara Roma, ti scrivo questa mia. Per la Newton Compton ha pubblicato La cucina romana e ebraico-romanesca, Le statue di Roma, Gli archi di Roma, I ponti di Roma, Testaccio e Proverbi, modi di dire e dizionario romanesco.
La Cucina Romana E Ebraico Romanesca In Oltre 200 Ricette
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Author : Giuliano Malizia
language : it
Publisher:
Release Date : 2012
La Cucina Romana E Ebraico Romanesca In Oltre 200 Ricette written by Giuliano Malizia and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.
La Cucina Romana Ed Ebraico Romanesca
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Author : Giuliano Malizia
language : it
Publisher:
Release Date : 2014
La Cucina Romana Ed Ebraico Romanesca written by Giuliano Malizia and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
Roman and Jewish cuisine ; more than 200 recipes ranging from appetisers to desserts ; the best of ancient culinary traditions.
La Cucina Ebraico Romanesca
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Author : Giuliano Malizia
language : it
Publisher:
Release Date : 1995
La Cucina Ebraico Romanesca written by Giuliano Malizia and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
Festival Della Cucina Romana
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Author : Maria del Re
language : it
Publisher: Passionfruit Publishing
Release Date : 2021-08
Festival Della Cucina Romana written by Maria del Re and has been published by Passionfruit Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08 with categories.
Una cucina semplice e genuina elaborata con ingredienti del territorio, che si alternano secondo le stagioni. Abbacchio, maiale, cacciagione e tante frattaglie tra le carni, grande la varietà di ortaggi locali - fave, piselli, broccoli, carciofi, puntarelle, erbe di campo e aromatiche. Il tuo cliente non smetterà di utilizzare questo fantastico ricettario. Il meglio di un'antica tradizione culinaria viene offerto e messo a disposizione, in modo completo e ragionato, affinché ogni lettore possa concedersi il piacere e la felicità conviviale che solo una buona tavola può dare. Se c'è un campo in cui è giusto e opportuno conservare e difendere la tradizione, questo è il campo della gastronomia. Ciò vale in particolar modo per la cucina romana, le cui origini vengono fatte risalire da alcuni studiosi addirittura alla Roma imperiale: cucina semplice e non ricercata per eccellenza, realizzata con ingredienti facili da reperire e sempre a portata di mano (pur nel rispetto dei cicli stagionali). Al suo interno troverai ricette spiegate nel dettaglio per: - 13 Primi - 13 Secondi - 13 Contorni - Bonus Dolci La cucina romanesca è guanciale, pecorino, co-ratella e molte altre succulente meraviglie all'ombra di veri e propri "monumenti" come carbonara, gricia o cacio e pepe. Alcuni esempi? Il baccalà alla romana, la pajata arrosto o la coda alla vaccinara, le frappe roma-ne. Un viaggio nella tradizione della cucina, perché un piatto "alla romana" non è mai una banalità! Acquistalo adesso e lascia che diventi la tua guida perfetta per cucinare come se fossi a Roma.
Jewish Flavours Of Italy
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Author : Silvia Nacamulli
language : en
Publisher: Green Bean Books
Release Date : 2023-03-17
Jewish Flavours Of Italy written by Silvia Nacamulli and has been published by Green Bean Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-17 with Cooking categories.
"Cooking in itself is a creative and fulfilling activity, and the results of your efforts can satisfy not only your taste buds but also your soul. This is my aim: cooking for the soul." - Silvia Nacamulli in Elle a Tavola Jewish Flavours of Italy is a culinary journey through Italy and a deep dive into family culinary heritage. With more than 100 kosher recipes, Silvia offers readers a unique collection of authentic and traditional Italian-Jewish dishes, combined with stunning photography, practical tips, and clear explanations. With a delicious mix of recipes, family stories and history, Silvia offers a unique insight into centuries' old culinary traditions. Discover recipes from everyday home-cooked meals to special celebration menus for Jewish holidays. Highlights include recipes such as pasta e fagioli (borlotti bean soup), family favourites such as melanzane alla parmigiana (aubergine parmigiana), as well as delicious Jewish dishes such as Carciofi alla Giudia (Jewish-style fried artichokes), challah bread, and sarde in saor (Venetian sweet and sour sardines). Silvia’s extensive cooking repertoire combined with her life experiences means that her recipes and family stories are one-of-a-kind. She introduces the reader to soup, pasta, matzah, and risotto dishes, then moves on to meat, poultry, fish, and vegetable recipes. Silvia finishes with mouth-watering desserts such as orecchie di Amman (Haman’s ears), Roman Jewish pizza ebraica (nut and candied fruit cakes) and sefra (aromatic semolina bake). Even the most sweet-toothed readers will be satisfied! Each recipe is introduced by Silvia in a friendly and conversational tone that will get readers involved before they even get the chance to preheat the oven. Throughout the book, in-depth features highlight ingredients such as artichokes, courgette flowers and aubergines. A personal touch shines through and provides a connection with the author. Silvia’s enthusiastic and charming personality transforms this collection of recipes into a culinary experience that will be cherished by generations to come.
La Romanesca
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Author : Francesco Duscio
language : it
Publisher: Fuoco Edizioni
Release Date : 2014-11-03
La Romanesca written by Francesco Duscio and has been published by Fuoco Edizioni this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-03 with Cooking categories.
La cucina romanesca nasce dall’incontro tra la tradizione importata dagli ebrei trapiantati nella Città eterna a seguito di vari esodi e quella contadina proveniente dalle vie consolari, lungo le quali giungevano, dall'Agro romano, verdura, formaggi, vino e animali. Una cucina popolare da sempre intimamente legata ai prodotti della terra, esaltata da sapori chiaramente identificabili e, seppure spesso realizzata con materie prime “povere”, mai banale. Nascono così dai residui della lavorazione del mattatoio di Testaccio - il quinto quarto - capolavori come la Coda alla Vaccinara. Così come Gricia e Matriciana (diversamente da Amatrice, a Roma la chiamano così) sono diretta conseguenza della cucina dei pastori. Per capire come sia nata veramente la cucina romanesca è necessario approfondire intimamente le tradizioni culturali di Roma, fondersi con esse, percorrendo le tracce della memoria, orale e scritta, delle nonne romane, di osti e di artisti, oltre, naturalmente, di classici autori come Ada Boni, Livio Jannattoni, Luigi Carnacina, ecc. Per questo motivo il libro La Romanesca non è stato pensato come un semplice libro di ricette. Alla ricerca delle origini della cucina popolare, l'autore ha voluto affiancare alla parte gastronomica una serie di aneddoti e curiosità, con sconfinamenti nella leggenda, nel folclore, nella storia, nella letteratura, nel dialetto e negli usi e costumi popolari. Il libro "La Romanesca" è in fondo un elogio della “cucina bassa”, il contrario di quella cucina arrogante dominata da un mercato che propone cibi industrializzati senza sapore, odore, né tanto meno stagione.
The Eternal Table
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Author : Karima Moyer-Nocchi
language : en
Publisher: Rowman & Littlefield
Release Date : 2019-03-08
The Eternal Table written by Karima Moyer-Nocchi and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-08 with History categories.
The Eternal Table: A Cultural History of Food in Rome is the first concise history of the food, gastronomy, and cuisine of Rome spanning from pre-Roman to modern times. It is a social history of the Eternal City seen through the lens of eating and feeding, as it advanced over the centuries in a city that fascinates like no other. The history of food in Rome unfolds as an engaging and enlightening narrative, recounting the human partnership with what was raised, picked, fished, caught, slaughtered, cooked, and served, as it was experienced and perceived along the continuum between excess and dearth by Romans and the many who passed through. Like the city itself, Rome’s culinary history is multi-layered, both vertically and horizontally, from migrant shepherds to the senatorial aristocracy, from the papal court to the flow of pilgrims and Grand Tourists, from the House of Savoy and the Kingdom of Italy to Fascism and the rise of the middle classes. The Eternal Table takes the reader on a culinary journey through the city streets, country kitchens, banquets, markets, festivals, osterias, and restaurants illuminating yet another facet of one of the most intriguing cities in the world.
Cooking Alla Giudia
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Author : Benedetta Jasmine Guetta
language : en
Publisher: Hachette UK
Release Date : 2022-04-05
Cooking Alla Giudia written by Benedetta Jasmine Guetta and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-05 with Cooking categories.
Cooking alla Giudia is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy. From Roman deep-fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet-and-sour sardines), Apulian orecchiette pasta, and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions. It was the Jews, for example, who taught Italians to eat the eggplant, and thus helped inspire the classic eggplant parmigiana and many other local specialties. With a collection of kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, author Benedetta Jasmine Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve these recipes, and to share with home cooks the extraordinary dishes prepared in the Jewish communities of Italy. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history. The book will show how to integrate the recipes into your everyday meals and holiday traditions as well.
Al Dente
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Author : Fabio Parasecoli
language : en
Publisher: Reaktion Books
Release Date : 2014-04-15
Al Dente written by Fabio Parasecoli and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-15 with Cooking categories.
Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country’s regions and beyond in the first book in Reaktion’s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country’s cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.