International food blog: cuisine

Showing posts with label cuisine. Show all posts

Thursday, July 8, 2021

INTERNATIONAL: GREEK - Part 2 B : Greece in Italy!!! Salentina and Bovesia

LINK TO GREEKS IN SALENTINA ITALY

LINK to WIKI on the Griko people in Italy

LINK to map of Salentina and Bovesia

THERE ARE TWO GREEK-SPEAKING COMMUNITIES IN ITALY!!!

LINK to Map of Puglia (Salentina)

LINK TO Restaurants in Lecce Puglia (Salentina)

LINK to map of Calabria (Bovesia)

LINK to Restaurants In Reggio Calabria (Bovesia)

LINK to newspaper article I wrote in 2014 on The PA Melting Pot

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RECIPES FOR GRIKOS FOOD BELOW GENERIC GREEK FOOD PHOTOS

A cut and paste from Wikipedia about Food

Cuisine (Click on GRAY WORDS to learn more)

The traditional cuisine of Salento and Calabria has been heavily influenced by Griko culture. The Griko are traditionally producers of cereals, vegetables, olives and legumes.^[86] 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.

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
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.^[86]
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.

LINKS TO PREVIOUS POSTS ON GREECE

LINK to Part 1 Introduction

https://internationalfoodblog.blogspot.com/2017/01/international-greece-part-2-grikos.html

LINK to Part 2 Grikos

Friday, March 12, 2021

INTERNATIONAL: BORDERLESS CUISINE 18 - Gascony, Basque and Occitan

INTERNATIONAL: BORDERLESS CUISINE 18 - Gascony, Basque and Occitan..:

INTERNATIONAL: BORDERLESS CUISINE 18 - Gascony, Basque and Occitan Cuisine

LINK to Wiki on Gascon Cuisine

Old Map of Gascony

Newer map of Gascony

Below are recent maps of France and the most recent modern day map with 12 regions

Newer Map

The Gascony

According to Wiki, the cuisine of Gascony is one of the pillars of French cuisine. Its originality stems from its use of regional products and from an age-old tradition, typical of the Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains more dishes that are simmered or cooked in butter. The long life expectancy of Gascons, despite a rich diet, is a classic example of the French paradox.

Regional products like duck fat and duck foie gras, salted ham, and the famous mild chilli (pepper) of Gascony.
Common condiments are Bezolles mustard, garlic, onion and persillade (herb and garlic mixture). Use on steaks roasts and grilled foods.

LINK to Wiki on Cuisine of Gascony

Persillade is the culinary term for a chopped mixture of garlic and parsley, usually in equal parts by volume. The root of the word is persil, the French word for parsley. Simple to make, but a common ingredient in many dishes, it is often included in a sauté cook's staples. It can be added early in a dish for a mellow flavour, added at the very end of the cooking to provide a garlicky jolt, or even used raw as a garnish.

LINK to Persillade Recipe

The cèpe mushroom is frequently eaten.

Larks and the common wood pigeon are commonly eaten game birds
Coastal seafood includes oysters, furrowshells, eel elvers, lampreys and shad.
Wines include roses and tannic reds (Bordeaux cabernets and merlot), Madiran tannat and cabernets and dessert wines for brioche, foie gras (Bordeaux sauternes and Armagnac is used in cooking.
Chestnuts with glass of vin borru and roste, grilled bread rubbed with garlic.

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Basque Cuisine includes 5 areas of Spain
and 4 areas of France.

LINK to Wiki on Basque Cuisine

LINK to Saveur for Basque recipes

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LINK to Wiki on Occitan Cuisine

The old Occitan area of France is now called
Languedoc-Roussillon

VIDEO LINK to making Languedocian Cassoulet

LINK to Easy French Cassoulet - Disregard the chef's pronunciation of Cassoulet

It is cass ooh lay

Figs were very also very important in Occitan aka Languedocian cuisine.

LINK to Epicurious Figs Gallery for 43 recipes
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LINK to Borderless Cuisine LINKS 1-19

Sunday, November 8, 2020

INTERNATIONAL: BORDERLESS CUISINE 3 - Catalonia's and Roussillon's Influence on the cuisine of Andorra

Links to previous Borderline Cuisines at bottom of page

LINK to Languedoc, ROUSSILLON and Midi-Pyrenees

LINK to French Wine VIDEO at the Languedoc-Roussillon Week

LINK to 【4K】WALK VIDEO Le Boulou LANGUEDOC ROUSSILLON Occitanie France 4k - Walk through the market - No real sound!

This Borderless Cuisine article covers the cuisine of Andorra, Catalonia and an old region called Roussillon which was part of Catalonia (called Northern Catalonia) but later in history it became part of France. It was first called Roussillon, then Lanquedoc-Roussillon and since the recent change in French mapping it is not called Pyrenees-Orientale (Midi-Pyrenees and Roussillon-Languedoc).

Below are maps of the 22 older sections of France and the new regions (12).

The map below shows the Midi-Pyrenees area of France. All of the dark pink is the Midi-Pyrenees aka Pyrenees-Orientale. The bottom number (66) in dark pink is old Roussillon and the little dot to the left of it is Andorra. (Note: This area was called Septimania centuries ago; this area was captured by the Moors from Africa but then the Moors were chased out; had an influence on the cuisine of this area.)

Andorra is a small country in-between old Roussillon (Pyrenees-Orientale) (old Northern Catalonia) and Catalonia, Spain. See maps below.

Andorran cuisine is a mixture of Spanish Catalan cuisine and the cuisine of Southern France. (NOTE: Catalonia has been trying for years to become independent of Spain but to no avail.) It is a European cuisine which is adapted to mountainous cuisine with high quality ingredients.

As with many cuisines Andorran cuisine is seasonal. For example, in autumn game such as wild boar and & hare and mushrooms play a major part. A sauce for stewed or grilled game is a white sponge mushroom sauce with chile peppers and saffron. Meat dishes, made on a grill or stewed on open fire, are served with Catalan garlic sauce aioli *. Mushrooms are also served with mashed potatoes and special sauces. Hare and wild boar are also stewed in red wine are popular and are served with vegetables and wild mushrooms.

Where did garlic sauce, aioli or garlic mayonnaise come from? It originated in Egypt and was introduced to Spain and France by the Romans.) Classic Catalan all-i-oli is used on fish, meat, vegetables & salads and is made without egg yolks and with garlic, olive oil, lemon juice or wine vinegar. Two other versions ajolio and ajiaccite are made with the same ingredients but use eggs.

LINK to recipe using eggs; can leave eggs out

For Halloween, they make a dough out of sweet potatoes, almonds and cedar nuts which is baked and then served with fruit, nuts and chestnuts and served with a white Muscat wine.

In winter they eat hot veggie dishes such as cabbage or beets.

In Andorra, Roussillon and Catalonia the cabbage dish is called Trinxat.

LINK TO TRINXAT IN Andorra

They use the Andorran Trinxat in Roussillon

LINK TO TRINXAT IN Catalonia

Popular in Andorra and Catalonia and Roussillon aka Northern Catalonia is a dish called escudella (stew) in Catalonia and Andorra and ouillade in Roussillon. There are several types of escudella but I have chosen the one with beans!!