Showing posts with label sicily. Show all posts
Showing posts with label sicily. Show all posts
Monday, January 18, 2021
INTERNATIONAL: Bread of the Week 55: Italian Pane Nero d...
International food blog: INTERNATIONAL: Italian Bread of the Week 55: Pane Nero d...: SICILIAN PAN NERO DI CASTELVETRANO
Friday, December 18, 2020
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
|
Wednesday, October 24, 2012
Gelato - Italian American month
Italians produce gelato, sorbetto and granita.
Wiki's definition and history of gelato
Comments by this author compliments of LaCucinaItaliana magazine.
Gelato is different than average American ice cream and according to the author there are three different regional schools of Gelato:
Sicilian: fruity, nutty, granular, finely broken ice crystals (western Sicily), slushy (eastern Sicily), dairy based, no egg yolks, great flavors (almond, hazelnut and pistachio). First gelato panini is made by splitting open round, egg, lightly sweetened brioche rolls and slather with gelato!!!
Sicilian Gelato article and recipe
Veneto: (NE Italy) milk, cream, fruit, (gelato often served in balls)
Sicilian Gelato article and recipe
Veneto: (NE Italy) milk, cream, fruit, (gelato often served in balls)
Venice Gelato restaurants
Tuscan: milk bases without cream, custard bases and water-based fruit flavors
Florence (Tuscan) gelato festival 2012 (video)
Tuscan: milk bases without cream, custard bases and water-based fruit flavors
Florence (Tuscan) gelato festival 2012 (video)
29 recipes for Gelato below at LaCucinaItaliana magazine
***** EXTRA BONUS *****
Buon Appetito
Monday, July 30, 2012
A Life Worth Eating (SICILY) by Adam Goldberg on Twitter
Check out this slide show of a Sicilian meal
http://www.flickr.com/photos/alifewortheating/sets/72157630806789286/show/
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