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Showing posts with label italia. Show all posts
Showing posts with label italia. Show all posts

Thursday, July 8, 2021

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





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






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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 cerealsvegetablesolives 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


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













Friday, May 19, 2017

INTERNATIONAL: ITALY: Sweet Masters: Giada makes Cannoli, Ice Cream Sandwiches and Slushies the ITALIAN WAY!!



Florence, Italy is the city of masters: master chefs, master artists, master scientists, master visionaries. Giada De Laurentiis learns the art of cannoli-making from a southern Italian pastry maker living in Florence, then heads to her home away from home to create a unique cannoli filling with Chocolate Amaretto, as well as a few other masterful desserts like Baci Ice Cream Sandwiches and Aperol Spritz Slushies.








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).




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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


Italian grandma makes taralli:

      https://www.youtube.com/watch?v=qsBt1n8sdRU