This section of WebFoodCulture is about the most typical main courses from Italy and all over the world. The following articles include their history, places, ingredients, preparation, calories, pairings and many interesting facts. Let’s find out the most traditional restaurants to enjoy their authentic taste.
IN THIS SECTION:
‘Main courses’, the heart of the meal. Specialties often made with meat and/or fish.
‘Cotechino’ is a type of Italian sausage, heir to a millennial tradition that some scholars trace back to the ancient Egyptians. Prepared with pork meat and rind, it comes in different variations, related to different production areas. The most famous is undoubtedly that of Modena, so as to have earned the IGP (Protected Geographical Indication) mark, which certifies and protects its characteristics. (Read more)
Italy – Section: Main courses / Cold cuts and cheeses
‘Zampone’ is, without doubt, one of the most representative specialties of the Modenese gastronomy, heir to an ancient tradition contributing to increase its charm. The assignment of the Protected Geographical Indication (PGI), which took place in 1999, did nothing more than to officialize its qualities. (Read more)
Italy – Section: Main courses / Cold cuts and cheeses
Asado is a traditional Argentine food: tasting it gives the opportunity to understand the spirit of the country. Let’s deepen the knowledge of this delicious specialty, finding out its fascinating history and how it’s prepared. Let’s visit the most traditional restaurant preparing it.
(Read more)
Argentine – Section: Main courses
Veal Milanese and Wiener Schnitzel have similar recipes: for many years, it was not clear which one was invented first and if one could be a copy of the other. Let’s deepen our knowledge about the two specialties. Let’s visit the most traditional restaurants preparing them. (Read more)
Austria – Section: Main courses
‘Mici’, Romanian meatballs.
‘Mici’ are traditional meatballs from Romania. They have a very strong taste since one of their main ingredients is garlic. It’s a taste notoriously despised by Count Dracula and, more in general, by all vampires. Is it a coincidence that these supernatural beings are from Romania too? (coming soon)
Romania – Section: Main courses
‘Goulash’.
Goulash is one of the most famous recipes of the Hungarian culinary tradition: it’s a stew made with meat, potatoes, onions, carrots and a good quantity of paprika. Also known as ‘gulyás’, it once was the favorite food of the herdsmen driving cattle from Eastern to Central Europe. (coming soon)
Hungary – Section: Main courses
‘Arrosticini’ from the Italian region of Abruzzo.
‘Arrosticini’ are one of the most traditional foods from Abruzzo, a region of central Italy. This preparation is very simple and yet delicious, invented in the past by the local shepherds to feed themselves with what they had: sheeps. The meat of the animal is cut in little pieces, put on a stick and roasted.
Here follows a short list of some dialectal words regarding the ‘arrosticini’:
Young sheep: ‘ciavarra’;
Brazier: ‘furnacella’;
Sticks: ‘cippitelli’;
“IF YOU WANT HAPPINESS, EAT FOOD FROM MODENA. ZAMPONE GIVES JOY TO A SAD SOUL”
(Émile Zola about Zampone)
Cotechino is a kind of sausage generally served throughout autumn and winter. However, there are two days in particular in which this specialty cannot be missing from every Italian table, namely the last and the first of the year (or ‘Capodanno’) … (Read more)
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img-01 (*) – Franz Kafka, 1906 (Wikipedia Link) {PD-US}
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