International food blog: INTERNATIONAL GREECE: Part 2 - Griko cuisine me...: Greek presence in Italy begins with the migrations of the old Greek Diaspora
Showing posts with label apulia. Show all posts
Showing posts with label apulia. Show all posts
Thursday, July 8, 2021
Wednesday, July 7, 2021
INTERNATIONAL GREECE: Part 2 - Griko cuisine merges with Italian cuisine
Greek presence in Italy begins with the migrations of the old Greek Diaspora (see world map below)
The darker the red in the photo above means the more Greeks in the area.
Dark Red: 1,000,000 or more
Next Red: 200,000 or more
Next Red: 50,000 to 100,000
Next Red: 20,000-50,000
Next: 1,000-20,000
Gray 1,000 or less
Greek Americans (Greek: Ελληνοαμερικάνοι, Ellinoamerikanoi) are Americans of full or partial Greek ancestry. About 1.3 million American people are of Greek descent, although there are estimates that raise this number to 3 million, and 321,144 people older than five spoke Greek at home in 2010.
During many centuries of cohabitation there was an exchange of knowledge between Griko and Southern Italians in the art of cooking. The Griko are traditionally producers of cereals, vegetables, olives and legumes. Local Griko cuisine does not differ greatly from the local Italian population, however there local regional variations. Many typical Griko dishes are still in use among them. Some of them are mentioned below.
Sadly the Grikos culture is disappearing as they meld with the Italians in Calabria and Apulia.
Sadly the Grikos culture is disappearing as they meld with the Italians in Calabria and Apulia.
Pitta and Lestopitta - a traditional Greek-Calabrian
bread from the Bovesia region
Ciceri e ttrìa - A form of Tagliatelle served with chickpeas. Traditionally this dish was consumed on the feast of Saint Joseph on 19 March in Grecia Salentina.
- Cranu stompatu - a wheat dish, prepared in a simple way, by soaking and pounding the wheat
- ricchiteddhe - type of macaroni
- minchiarieddhi - a type of long macaroni
- sagne ncannulate - a wide tagliatelle up to inch and a half
- triddhi - irregular shaped pasta, specifically used for making Broth
- Ricchiteddhe cu lle rape - Orecchiette with turnip greens, a popular dish in Grecia Salentina
- Turcinieddhi - a type of tripe which includes grilled sheep innards
- Mendulata te cranu - a dessert similar to Pastiera, filled with cream cheese, honey, sugar and vanilla
- Le Cuddhure - a traditional Griko cake made during Easter, from the Greek Koulouri
Tiaulicchiu - Hot Chili peppers, extensively eaten throughout Grecia Salentina, they are usually stored dry, or preserved in jars of oil, with the addition of slivers of garlic, mint, and capers
- Sceblasti - a traditional type of hand made bread from the Grecia Salentina region.
- Aggute - a traditional Greek-Calabrian Easter bread from the Bovesia region, it is prepared with a mixture of flour, eggs and butter and the surface is decorated with painted hard boiled eggs, similar to the Greek Tsoureki
- Scardateddhi - traditional Greek-Calabrian wedding sweets, made from flour, honey and anise seeds which are shaped like small doughnuts. They are then cooked in boiling water, and sprinkled with brown sugar before being served.
A book about the cuisine of the Griko of Salento has been published, entitled Grecia Salentina la Cultura Gastronomica. It features many traditional recipes distinctive to the Grecia Salentina region of southern Apulia.
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LINK TO THE MYSTERIOUS PATMOS
LINK to A GLASS OF WINE AND A SHIBBOLEH FOR TRANSPLANTED PEOPLES
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Saturday, November 28, 2020
INTERNATIONAL: BORDERLESS CUISINE 6 - A REVISIT TO GRIKO (ancient Greek civilization still existing in Puglia and Sicily) ITALY -
During many centuries of cohabitation there was an exchange of knowledge between Griko (transplanted Greeks) and Southern Italians in the art of cooking. The Griko are traditionally producers of cereals, vegetables, olives and legumes. Local Griko cuisine does not differ greatly from the local italian population, however there are local regional variations. Many typical Griko dishes that are still in use among them. Some of them are mentioned below.
Pitta and Lestopitta - a traditional Greek-Calabrian bread from the Bovesia region.
LINK to stuffed pitta recipe
Ciceri e ttrìa - A form of Tagliatelle served with Chickpeas. Traditionally this dish was consumed on the feast of Saint Joseph on 19 March in Grecia Salentina.
Cranu stompatu - a wheat dish, prepared in a simple way, by soaking and pounding the wheat
TYPES OF PASTAS
Tiaulicchiu - Hot Chili peppers, extensively eaten
throughout Grecia Salentina, they are usually stored dry, or preserved in jars of oil, with the addition of slivers of garlic, mint, and capers.
Sceblasti - a traditional type of hand made bread from the Grecia Salentina region.
Aggute - a traditional Greek-Calabrian Easter bread from the Bovesia region, it is prepared with a mixture of flour, eggs and butter and the surface is decrated with painted hard boiled eggs, similar to the Greek Tsoureki
Scardateddhi - traditional Greek-Calabrian wedding sweets, made from flour, honey and anise seeds which are shaped like small doughnuts. They are then cooked in boiling water, and sprinkled with brown sugar or iced with honey before being served.
A book about the cuisine of the Griko of Salento
has been published, entitled Grecia Salentina la
Cultura Gastronomica. It features many
traditional recipes distinctive to the Grecia
Salentina region of southern Apulia.
Above from WIKI
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LINKS TO PREVIOUS BORDERLESS CUISINE POSTS
LINK to Part 1 - Grits
Tuesday, March 29, 2016
ITALY: PUGLIA April Food Festivals: Frittata/Frittato and Taralli
April
On the 23rd, the Festival of San Giorgio celebrations at Vieste (Foggia) are combined with celebrations of the more prosaic frittato or frittata (omelette).
Gordon Ramsey video of
frittata
Gordon Ramsey video 2 of
frittata
***************************************************************************
What could be nicer than a festival of biscuits and wine? The Sagra dei Tarallucci e Vino takes place in Alberobello (Bari) from the 28th and celebrates both. The stars of the show are the little taralli - traditional sweet or savoury Pugliese biscuits.
Taralli Recipe 1
Taralli Recipe 2
VIDEOS BELOW
Thursday, March 17, 2016
INTERNATIONAL: ITALY: Puglia Easter Fair - Cuddura (donut)
March 27th this year 2016
Santa Cesàrea Terme (Lecce) pays tribute to the ring-shaped, deep-fried cuddrura, an Easter sweet which was traditionally made at home; you can track it down in
bakeries during this period in Italy. (PHOTOS and recipe BELOW)
The term cuddura derives from the ancient Greek κολλύρα ( kollura ) which means crown and originally meant underlined its shape. Today the name cuddura tends to a real Italianisation, but it is an original dialectic of Southern Italy, spread with all its variations in Sicily, Calabria, Puglia and part of Basilicata as well as of Campania. There are a lot of Greek settlers and citizens in southern Italy. The donut shape once served to the shepherds and to travelers to stick it in the stick or arm and carry it comfortably with them on their long journeys.
The term cuddura is the basic form from which they derive all the different spelling changes regarding individual production areas but identify specific products from the oven that are similar but sometimes even in different forms and ingredients. Some of these products have been recognized as PAT (traditional italian products) Below is a list of names and products with which it is known the cuddura:
- Sicily
- Cuddura cull'ova or pani cu 'the ovu or aceddu cu' l'ova
- Cuddura San Paulu (PAT)
- Cuddureddi (PAT)
- Cudduredda or Cuddrureddra
- Cudduruni
- Cuddrireddra (PAT)
- Pupi cull'ova (PAT)
- Calabria
- Cucùlu
- Cuddura with lard
- Cuddhuraci or ' Nguti (PAT), or pupa
- Cuddrurieddru or Cullurialli
- Cuddracci
- Puglia
- Cuddhrure or Puddhriche (PAT)
- Cuddhura cu o
- Puddhica cu o
- Palomba or Palummeddhra
- Panareddhra
- Pupu cu l'ovu
The "cuddrura" is
a sweet typical Calabrian, Puglian, Sicilian, Campanian and Basilicatian
Easter donut. By geographic area it takes a different name: cuddrura, Cuzzola, cuzzupa.
Made sweet or
savory with salami or other ingredients for sweet. Most traditionalists can
taste the salami, the kids prefer it with Nutella, there are those who, at
breakfast the dunk in milk.
Ingredients:
1kg of flour,
250 gr. of
sugar,
4 eggs,
125 g butter,
200 gr. of
whole milk,
grated rind of
one lemon,
3 tablespoons
anise liqueur,
1 teaspoon of
vanilla extract,
2 packets of
yeast,
1 beaten egg to
decorate.
Preparation:
In a bowl beat
the eggs with the sugar until frothy. Add the lemon zest, the liquor,
the softened butter, milk.
Then add the
flour mixed with baking powder, vanilla and knead. The dough must be smooth.
Shaping two
pieces of dough at a time, in the form of a loaf and braid. Join the two
ends forming a "cuddrura" (donut).
Brush the
cuddrura with a beaten egg and put it in the oven (hot) to 180 C or 356 F, letting it cook for about 45
minutes.
buona Pasqua
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