“Bacalà (one “c”) alla vicentina” is one of the signature dishes of Italian cooking heritage. The funny thing about it is that the main ingredient – “bacalà” – is not what people usually mean i.e. salted codfish, but Stockfish – i.e. dried cod. This misunderstanding started in XV century with Venetian merchant Messer Piero Querini, … Continue reading
“Cavolo” (stress on the “a”) i.e. cabbage is a common and healthy ingredient in many recipes of the Italian cuisine. It is included in the cancer prevention diet, and despite the bad smell it releases, due to the presence of sulphur compounds, it’s employed as a side dish, in potages, in vegetable pies and so … Continue reading
In these days temperatures range from 28 to 36 degrees Celsius (82 to 96 Fahrenheit) and everybody is looking for some “fresco”, i.e. some cool air/location. No doubt that having lunch or dinner “alfresco” [al-fres-koh] brings some relief from this sultry weather, however, the right way to say it in Italian is “pranzare/cenare all’aperto” or … Continue reading
In every single Italian house there is – at least – one. More often than not, many of them, in different sizes. For millions of Italians, it is perhaps the first cooking “tool” (let’s put it in this way) they use as soon as they get up, half-way through the morning, after lunch and sometimes, after … Continue reading
#dilloinitaliano :: mani in pasta… e’ tutto nel polso 🙂 #sayitinitalian :: hands-on :: fresh pasta dough in the making… word reference / dizionario (dittsjoˈnarjo) :: hands-on (practical) = concreto (konˈkrɛto) Continue reading
The word confetti /kənˈfetiː/ is synonym for celebration. But don’t get confused with those tiny colourful paper shreds that are thrown at parties. Confetti (plural noun, – singular is confetto – the word comes from the Latin conficěre, meaning “prepared”) are almonds covered with a crisp sugar coating. They are offered at great events, such … Continue reading
