14 Sep Travel the World with Eastant Series – Italy
Posted at 18:00h
in News
Italy: Travel into food and its traditions
Episode 1: Typical dishes from the North
Where is the first place which comes to mind when speaking of good food?
Whoever you are, no matter what country you come from, your age or whether you are a man or a woman, there will always be one definitive answer: ITALY.
They say Italy is the motherland of the best cuisine in the entire universe. And the fact that we are a Sino-Italian company doesn’t mean we are biased, it simply means that we wholeheartedly agree.
So, if you are planning to go to Italy on holiday and you are not afraid of gaining some weight (it is an actual risk), this is the right article for you.
Whether you are going to ski in the Alps or the Dolomites in the North, relaxing in the beautiful countryside, in the famous natural spa’s in the Central area or visiting the incredible capital city, losing yourself in the typical alleys of the South or swimming in the crystal clear sea water of the islands, Lady Italy is amazing from head to toe and so is its cuisine.
The North
If you are headed North, we of course suggest that you visit Milan, the Italian capital of fashion and one of the most active centers of business in Europe. You cannot skip the traditional “Risotto alla Milanese” as main course, followed by the “Orecchio d’Elefante” as the second course. Both of these recipes are secret (as the most of the true Italian dishes recipes are, sorry, not sorry!), but what we can say is that when you taste the first bite of Risotto, it melts into your mouth exploding in a symphony of flavors which is impossible to explain with words. Orecchio d’Elefante or Elefant ear cutlet is exclusively made by milky-fed veal meat, fried in clarified butter; its peculiar name takes it’s origin from it’s shape forms a likeness to that of the ear of an elephant. It can also be very nice to spend the aperitif hour with the view of the Duomo Cathedral; Milan is well-known for its aperitifs, even if there is also another city in the North (More specifically, North-Eastl), which is considered the queen of the aperitifs: Venice.
Everybody knows Venice, together with Verona and its world-famous Shakespeare’s Romeo and Juliet balcony, as the city of Love. You will be literally amazed by the particular architecture of Venice, the incredible ancient palaces on the water, the mysterious alleys and the magic atmosphere that makes this city such a unique place in the world. Despite this, if I shall be with the heart in the sugar, I prefer a dessert!
So let’s get back to food, as all of you know Venice is a lagoon, and along the numerous canals which cross the city, you can find a lot of incredibly nice places where to have a “Cicchetto”. A Cicchetto, after a long day of visiting tourist sites, is like the magic word. You can choose between a large variety of cicchetti: meatball, codfish bruschetta, octopus, polenta. The menu generally includes glass(es) of cold white wine (of which the region is one of the best producers in the world), following the typical Italian saying which goes: two things shall not be counted, years and glasses of wine!
You will probably see most Venetians ordering a Spritz or a Bellini. The former presents two different variants, the latter is instead prepared with one traditional recipe made with Prosecco and fresh peach juice. A Bellini was actually invented in Venice in 1948 at the Harry’s Bar – the historical bar located near the famous St. Marco Square – by its owner Giuseppe Cipriani, who took inspiration for the name by the 15th century Venetian painter Giovanni Bellini. A favorite hangout for writers like Ernest Hemingway and Truman Capote, Harry’s Bar was declared a national landmark by the Italian Ministry for Cultural Affairs in 2001.
Our travel into Italian food of the Northern regions ends here; of course, each region has its own delicacies and just because we have only chosen two of them, it doesn’t mean that the others aren’t worth mentioning: Genoa and its famous Pesto (sauce made with fresh basil and pine nuts, ideal for pasta for every season of the year); Friuli Venezia Giulia region, which presents the top grade San Daniele ham; the Canederli, typical homemade main course ofTrentino Alto-Adige; the delicious Bolognese sauce, which name derives from the city of Bologna, one of the most beloved dishes of the Italian cuisine; Piemonte region, where you can find the finest chocolate of Italy, and many others.
See you for the next episode of Italy: travel into food and its traditions with a new special article dedicated to the most famous dishes of the central area. Buon appetito!
They say Italy is the motherland of the best cuisine in the entire universe. And the fact that we are a Sino-Italian company doesn’t mean we are biased, it simply means that we wholeheartedly agree.
So, if you are planning to go to Italy on holiday and you are not afraid of gaining some weight (it is an actual risk), this is the right article for you.
Whether you are going to ski in the Alps or the Dolomites in the North, relaxing in the beautiful countryside, in the famous natural spa’s in the Central area or visiting the incredible capital city, losing yourself in the typical alleys of the South or swimming in the crystal clear sea water of the islands, Lady Italy is amazing from head to toe and so is its cuisine.
The North
If you are headed North, we of course suggest that you visit Milan, the Italian capital of fashion and one of the most active centers of business in Europe. You cannot skip the traditional “Risotto alla Milanese” as main course, followed by the “Orecchio d’Elefante” as the second course. Both of these recipes are secret (as the most of the true Italian dishes recipes are, sorry, not sorry!), but what we can say is that when you taste the first bite of Risotto, it melts into your mouth exploding in a symphony of flavors which is impossible to explain with words. Orecchio d’Elefante or Elefant ear cutlet is exclusively made by milky-fed veal meat, fried in clarified butter; its peculiar name takes it’s origin from it’s shape forms a likeness to that of the ear of an elephant. It can also be very nice to spend the aperitif hour with the view of the Duomo Cathedral; Milan is well-known for its aperitifs, even if there is also another city in the North (More specifically, North-Eastl), which is considered the queen of the aperitifs: Venice.
Everybody knows Venice, together with Verona and its world-famous Shakespeare’s Romeo and Juliet balcony, as the city of Love. You will be literally amazed by the particular architecture of Venice, the incredible ancient palaces on the water, the mysterious alleys and the magic atmosphere that makes this city such a unique place in the world. Despite this, if I shall be with the heart in the sugar, I prefer a dessert!
So let’s get back to food, as all of you know Venice is a lagoon, and along the numerous canals which cross the city, you can find a lot of incredibly nice places where to have a “Cicchetto”. A Cicchetto, after a long day of visiting tourist sites, is like the magic word. You can choose between a large variety of cicchetti: meatball, codfish bruschetta, octopus, polenta. The menu generally includes glass(es) of cold white wine (of which the region is one of the best producers in the world), following the typical Italian saying which goes: two things shall not be counted, years and glasses of wine!
You will probably see most Venetians ordering a Spritz or a Bellini. The former presents two different variants, the latter is instead prepared with one traditional recipe made with Prosecco and fresh peach juice. A Bellini was actually invented in Venice in 1948 at the Harry’s Bar – the historical bar located near the famous St. Marco Square – by its owner Giuseppe Cipriani, who took inspiration for the name by the 15th century Venetian painter Giovanni Bellini. A favorite hangout for writers like Ernest Hemingway and Truman Capote, Harry’s Bar was declared a national landmark by the Italian Ministry for Cultural Affairs in 2001.
Our travel into Italian food of the Northern regions ends here; of course, each region has its own delicacies and just because we have only chosen two of them, it doesn’t mean that the others aren’t worth mentioning: Genoa and its famous Pesto (sauce made with fresh basil and pine nuts, ideal for pasta for every season of the year); Friuli Venezia Giulia region, which presents the top grade San Daniele ham; the Canederli, typical homemade main course ofTrentino Alto-Adige; the delicious Bolognese sauce, which name derives from the city of Bologna, one of the most beloved dishes of the Italian cuisine; Piemonte region, where you can find the finest chocolate of Italy, and many others.
See you for the next episode of Italy: travel into food and its traditions with a new special article dedicated to the most famous dishes of the central area. Buon appetito!