Sabine dialect, in the province ofL'Aquila(central Italian dialects)
Abruzzo Adriatic dialect, in the province of Teramo, Pescara and Chieti,that is virtually abandoned in the province of Ascoli Piceno (southern Italian dialects)
Abruzzo western dialect, in the province of L'Aquila (southern Italian dialects)
is a dialect as said above and the people have their own foods that have
survived the times. The Sabines were tribes before the founding of Rome.The Sabines divided into two populations
just after the founding of Rome, which is described
by Roman legend. The division, however it came about, is not legendary. The
population closer to Rome transplanted itself to the new city and united with
the pre-existing citizenry, beginning a new heritage that descended from the
Sabines. The second population remained a mountain tribal state, coming finally
to war against Rome for its independence along with all the other Italic
tribes. After losing, it became assimilated into the Roman Republic.
True Catalan Allioli is a thick sauce made of garlic and olive oil, used with
grilled meats or vegetables, and some other dishes. Allioli means garlic (all)
and (i) oil (oli) in Catalan. NO EGGS. Another definition and recipe is made with garlic, olive oil, egg yolk and a touch lemon juice which makes this extraordinarily popular sauce called alioli. Simple to make, alioli is delicious on everything from potatoes to fish and even vegetables.
The non-Catalan or French Alioli and aioli is
a simple sauce made from olive oil, egg yolks and
lots of garlic! If you’ve ever made home-made mayonnaise, it might look
familiar… because it is creamy
mayonnaise with plenty of garlic added!
Romesco preparation and finished product in GIF above
Romesco Uses Below
Romesco, a rustic, ruddy-hued, all-purpose sauce from Catalonia, is served with fish, poultry, meats and vegetables, and in stews. In that northeastern part of Spain, eating the seasonal grilled spring onions called calçots without romesco for dipping is unthinkable.
There is no standard recipe or even ingredient list for romesco. It invariably includes ripe tomatoes — we did say summer or early fall? — garlic, olive oil, almonds or hazelnuts, bread and mild chiles, but the proportions can vary. It is not particularly spicy, unless you want it to be. The nuts and bread thicken it and give it texture.
grilled onions (calcots)
alongside portions of daurade, a Mediterranean fish
great as a dip for crudités
“punch up” a kind of Majorcan ratatouille served with red snapper
fold into rice and noodle dishes.
a dressing for bitter greens like escarole or frisée
garnish for roasted potatoes and onions
romesco pasta sauce
In the summer or early fall, think of slathering it on a burger or using it as a dip for fries or to replace butter on corn on the cob, as my granddaughters did when I tested the recipe. It is as versatile as mayonnaise, with even more personality, and keeps for weeks in the refrigerator.
But like professionals, the amateur cook should plan to make it, not buy it. There is no supermarket gold standard, as there is for mayonnaise. Romesco sold in small jars in Spain, or imported and sold here, is less vibrant than anything you can make at home.
Fairway uses ancho and chipotle chiles. But in Tarragona, the city south of Barcelona where the sauce is thought to have originated, the chile of choice is a dark, round, dried ñora.
Mr. Solé i Torné uses romesco as a condiment, in salad dressings and notably to thicken sauces for seafood, as in a casserole of fish baked over potatoes, or simmered in a dish of skate with clams and mussels. His own recipe will vary according to the application.
Some cooks and chefs add wine, onions, roasted peppers like piquillos or red bell peppers, vinegar and Spanish paprika or cayenne. The ingredients are always cooked before being blended. Most chefs grill and roast them. Mr. Solé i Torné prefers frying, which for home cooks is an easier method than roasting batches of each ingredient.
Either way, it’s a typical Mediterranean mixture, originally pounded in a mortar, like Italian pesto,
and French rouille
Near Tarragona, Victor Gilgado Martos, a local chef, demonstrated making romesco using a mortar in a farmhouse kitchen while the calçots
were grilling outdoors. But halfway through, he picked up a hand blender. So it goes.
Traditionally, fishermen made it to eat with seafood. But when? Some say its origins are Roman, from the time that Tarragona was a provincial capital of the empire. Others credit the Moors. Mr. Solé i Torné said that “rumiskal” — a word meaning to mix, from the Moorish era in Spain — may point to Arab origins for the sauce.
Nonetheless, it took the arrival of tomatoes and chiles in Spain in the 16th century for romesco to acquire its present-day character.
And now, with a growing interest outside Spain, romesco’s uses and variations are bound to keep multiplying.
NEW! Grilled Lamb Chop — PAITHAKIA — Two Greek Style Lamb Chops grilled over hardwood charcoal seasoned with olive oil, oregano, garlic, salt, and pepper, served with a lemon wedge.
NEW! Greek Street Style Marbled Pork Shoulder Kebobs — KALAMAKIA — on a stick, grilled to perfection on an hardwood charcoal, seasoned with oregano, garlic, salt, pepper, and Lemon, served with a slice of bread.
Feta Bites — ORIGINAL or SPICY! Try Original Feta or Spicy Feta (TYROKAFTERI). Original is a delicious morsel panko crusted, fried golden brown and served with a choice of roasted fig jam or roasted raspberry chipotle sauce. Mmmm. Or if you are daring, try the Spicy Feta Bites, also panko crusted, fried golden brown with a nice kick. OPA!
Lamb Sliders or ARDEFTES ARNION — Sliced hot off the rotisserie and kissed with tzatziki sauce or other sauc, leg of lamb sliders are pure melt in your mouth deliciousness.
The Personal Pastitso — A flavorful mix of pasta, beef and béchamel, sized to be your very own.
Greek Sausage — LOUKANIKO
and Pork Souvlaki
— grilled to perfection over an open fire and served with tantalizing Tzatziki sauce and warm pita bread.
freshly sliced off an upright rotisserie and topped with Tzatziki, tomatoes, and onions! FESTIVAL FAVORITE!
An array of delicacies including Dolmas
(herbed rice & beef rolled in a grape leaf),
(spinach and cheese tucked into filo and baked to a turn).
— seasoned to perfection. Try with Feta!
Freshly tossed Greek Salad
Appetizer plate of creamy spreads, pita, feta & olives.