The Accademia Italiana della Cucina (Italian Academy of Cuisine), witnessed the authentic recipe for Bolognese Ragù being registered with the Bologna Chamber of Commerce on the 17th October 1982 in in the Palazzo della Mercanzia. The recipe below is reproduced from…Continue
Added by Gianni Truvianni on December 9, 2010 at 11:40am — No Comments
Added by Gianni Truvianni on December 6, 2010 at 3:00am — No Comments
Roasting a fish is a procedure more than a recipe, and will work well with any sort of fish that takes well to being roasted. Fish availability changes remarkably from place to place; in the Italian seas the fish most prized for roasting are branzini, orate, saraghi, spigole, dentice, and cefali -- According to Alan Davidson's Mediterranean Seafood (Penguin Books), these are sea bass, gilt head bream, dentex, two-banded bream, and gray… Continue
Added by Gianni Truvianni on December 6, 2010 at 2:58am — No Comments
Bigos is a traditional dish of Polish and Lithuanian cuisine. It is not sure where the word derives from. It may come from German word that means ‘to pour in’ or Italian one meaning a pot to cook chicken bullion. When the word came into Polish language it meant the way of chopping, later on it described the aspic made of chopped meat. Already in 18th century the word bigos started to describe the dish made of cooked cabbage and meat.
Added by Gianni Truvianni on December 6, 2010 at 2:50am — No Comments