EXPO 2015. FOOD TOP TEN

In coincidenza con la fine del grande caldo che ha caratterizzato questa parentesi estiva e con il rientro dalle vacanze, è scoppiata una vera e propria Expo mania. Code mai viste, attese infinite per l’entrata ai padiglioni, affluenza incredibile soprattutto durante il weekend. E, a poco meno di un mese dalla fine di questa esposizione universale, decidiamo di dare qualche consiglio a chi ancora debba andarci o a chi, magari, ci voglia ritornare. Come orientarsi tra le varie pietanze offerte dai chioschi di street-food e dai punti di ristorazione dei vari padiglioni? Cosa merita davvero un assaggio, anche per il prezzo accessibile, durante la visita ad Expo? Table Babel stila la sua top-ten, tutta da gustare.

Coinciding with the end of the great heat that characterized this summer and with the return from vacation, it broke out a real Expo mania. Never seen queues, infinite waiting for entry to the Pavilions, amazing turnouts, especially during the weekends. And, near the end of this Expo ,we decide to give some advice to people who still have to go or, maybe, wants to return. How to navigate the various dishes offered by street-food points of various pavilions ? What really deserves a taste, even for the affordable price? Table Babel offers its tasty top ten.

1) CARTOCCIO DI PATATINE FRITTE – Padiglione Belgio

Cosa c’è di meglio che ingannare l’attesa per una lunga fila davanti all’ingresso di un padiglione tra i tanti, addentando delle fumanti e ottime patatine fritte? Quelle offerte dal Padiglione belga si presentano già alla vista decisamente diverse dalle altre. Il loro segreto? Una doppia frittura – vengono infatti cotte, fatte raffreddare, e poi fritte di nuovo – e il loro taglio, più grosso e spesso. Il risultato, abbinato ad una vasta scelta di salse, è da lode. Non a caso, c’è sempre molta fila per accaparrarsene un cartoccio, ma per fortuna il rapido personale non lascia nessuno insoddisfatto.

1) FOIL OF FRIED CHIPS – Belgium Pavilion

What better way to kill time for a long line at the entrance of a Pavilion, eating smoking and excellent fried chips? Those offered by the Belgian Pavilion are very different from the others. Their secret? A double frying – are in fact cooked and then fried again – and their cut, which is bigger and thick. The result, combined with a choice of sauces, is excellent. Not surprisingly, there is always plenty row to bring these chips, but fortunately the rapid staff leaves no one unsatisfied.

2) NOODLES DI POLLO – Padiglione Malaysia

Ad un prezzo sicuramente abbordabile, riuscirete a colmare i languori di mezza giornata presso il Padiglione della Malaysia. Con circa 10 euro, un piatto di caldi e succulenti noodles di pollo speziati sarà vostro e vi farà viaggiare col palato. Meglio gustarli dopo aver visitato la rainforest del grazioso padiglione malese, in modo da sentirsi ancora più a casa, lontani da casa.

2) CHICKEN NOODLES – Malaysia Pavilion

With an affordable price, you will be able to bridge the languor of a half-day at the Pavilion of Malaysia. With about 10 euros, a dish of hot noodles and succulent spicy chicken will make you travel with your palate. Better enjoy them after visiting the Malaysian rainforest of the pretty pavilion, so you feel even more at home, away from home.

3) POLLO AL CURRY – Padiglione Indonesia

Sconsigliato solo a chi non ami i sapori forti, questo piatto infonde la carica giusta per proseguire la visita di Expo dopo una sosta. Abbinato ad un pugno di riso basmati, che compensa il sapore addolcendolo, è davvero un ottimo assaggio di cucina tipica del Sud-est asiatico.

3) CHICKEN CURRY – Indonesia Pavilion

Recommended only to those who do not love the strong flavors, this dish gives us the right to continue the visit of Expo after a stop. Combined with basmati rice, it is a really good taste of cuisine from the South-East Asia.

4) FISH AND CHIPS – Padiglione Gran Bretagna

Non proprio economico (8 euro a cartoccio), il tradizionalissimo fish & chips conquista grandi e piccoli, in una frittura davvero delicata e croccante. Ottimo come aperitivo serale prima della cena.

4) FISH AND CHIPS – Great Britain Pavilion

Not cheap (8 euro), the very traditional fish & chips wins adults and children, in a very delicate and crispy frying. Excellent as an aperitif before the dinner.

5) GELATO ALLA VODKA – Padiglione Belarius

Tutti in coda per assaggiare una stravagante prelibatezza, per rinfrescarsi a causa del caldo o come digestivo dopo una cena. Sicuramente uno degli assaggi più inediti dell’intera offerta di Expo. Particolare.

5 ) ICE VODKA – Pavilion Belarius

All queued to taste an extravagant delicacy, to cool off from the heat or as a digestive after dinner. Surely one of the most unusual tastes of Expo. Particular.

6) SPIEDINI DI MANZO – Padiglione Argentina

Con ottimo rapporto qualità-prezzo, gli spiedini di carne argentina sono una buona scelta per un pranzo informale e rapido. Abbinateci un buon calice di vino rosso e il gioco è fatto.

6) BEEF SKEWERS – Pavilion Argentina

With excellent price, the skewers of meat from Argentina are a good choice for casual and fast dining. With a good glass of red wine, the game is over.

7) NIPPONICO FAST-FOOD – Padiglione Giappone

Volete fare un assaggio di cucina giapponese senza svuotare il portafoglio? Recatevi al minimal fast-food dell’omonimo padiglione e ordinate qualche portata come curry giapponese, un po’ di tempura o qualche pezzo di classico sushi. Ne rimarrete soddisfatti.

7) JAPANESE FAST – FOOD – Japan Pavilion

Do you want to get a taste of Japanese cuisine without emptying your wallet? Go to the minimal fast-food of the Japanese pavilion and order some dishes like Japanese curry, a bit of tempura or some piece of classic sushi. You’ll be glad.

8) DONER KEBAB – Padiglione Turchia

Visitare Expo richiede molta energia e, al calare dell’attenzione, potreste concedervi una deliziosa pausa presso il padiglione turco, il cui ambiente ricrea piuttosto bene quello di un tipico bar di Istanbul. Potrete gustare un ottimo Doner Kebab (piadina con carne, verdure, salse, aromi) al modico costo di 5 euro, rimanendone molto soddisfatti.

8) DONER KEBAB – Turkey Pavilion

Visiting Expo requires a lot of energy and, at the drop of attention, you could treat yourself to a delightful break at the Turkish pavilion, whose environment recreates quite well a typical bar in Istanbul. You can enjoy a great Doner Kebab (flat bread with meat, vegetables, sauces, flavorings) at the modest cost of 5 euro. You’ll be satisfied.

9) PAUSA CAFFE’ – Cluster del Caffè, Kenya

E se l’attenzione calasse? Ecco giunto il momento di una pausa caffè in Kenya. Musica tipica, colori accesi, sorrisi smaglianti del personale autoctono. Non chiedereste di meglio.

9) COFFEE BREAK- Cluster of Coffee, Kenya

And if you are a bit tired? That’s time for a coffee break in Kenya. Typical music, bright colors, big smiles of indigenous staff. There’s no better way.

10) INSETTI – Future Food District

Nemmeno i palati più temerari rimarranno insoddisfatti. Un assaggio del cibo che troveremo tra 100 anni nei supermercati del futuro? Insetti, è ovvio.

10) INSECTS – Future Food District

Even the most daring palates will remain unsatisfied. A taste of the food we will find in 100 years in the supermarkets of the future? Insects, of course. Enjoy your meal.

fortunately the rapid staff leaves no one unsatisfied.

6 Curiosities about languages

Language is perhaps the most important function of the human body. It is furthermore a system steeped in history and society , thus susceptible to major changes over several years or more. Today we want  reveal 6 interesting facts about the function of language and languages.

1-There are between 6000 and 7000 languages in the world, spoken by 7 billion people. There are about 225 indigenous languages only in Europe. Many languages ​​have 50,000 words or more, but few people know them all . In fact , for conversations of everyday life are a few hundreds of words.

2- Most European languages ​​belong to three large groups :

• Germanic (Danish, Norwegian , Swedish , Icelandic , German , Dutch, English and Yiddish)
• Romance (Italian , French, Spanish, Portuguese and Romanian)
• Slave (Russian, Ukrainian, Belarusian, Polish, Czech, Slovak, Slovenian, Serbian, Croatian, Macedonian, Bulgarian)

3- The most widely spoken language on the planet is based in the most populated country on the planet: It is Mandarin! This language is spoken by 1 billion people!  Speaking Mandarin can be really tough, because each word can be pronounced in four ways (or “tones”), and a beginner will invariably have trouble distinguishing one tone from another. The second most spoken language in the world is English. It is the official language of more countries than any other language.

4- In its first year, a baby utters a wide range of vocal sounds; at around one year, the first understandable words are uttered; at around three years, complex sentences are formed; at five years, a child possesses several thousand words. The mother tongue is usually the language one knows best and uses most. But there can be ‘perfect bilinguals’ who speak two languages equally well. Bilingualism brings with it many benefits: it makes the learning of additional languages easier, enhances the thinking process and fosters contacts with other people and their cultures

5- The French surgeon Pierre Paul Broca demonstrated that the hemisphere of the brain responsible for the function of the interface language is left . further research and thorough studies , stating that this is true for almost all right-handed subjects, but not at all for those left-handed: in this case, language function is lateralized to the right in fifty percent of cases; to the left , in the twenty-five;  finally, in both hemispheres for the rest.

6- There is an artificial language and it is called Esperanto. Esperanto is an international language, created to facilitate communication amongst people from different countries. Esperanto was created in 1887 by Dr. LL Zamenhof to be a second language that would allow people who speak different native languages ​​to communicate , yet at the same time to retain their Own languages ​​and cultural identities .  In practical use for more than a hundred years, Esperanto has proved to be a genuinely living language, capable of expressing all facets of human thought.

To Know more:

http://listverse.com/2008/06/26/top-10-most-spoken-languages-in-the-world/

http://esperanto.org/us/USEJ/world/index.html

http://edl.ecml.at/LanguageFun/LanguageFacts/tabid/1859/language/it-IT/Default.aspx

http://www.sulromanzo.it/blog/otto-curiosita-linguistiche-tra-colori-e-animali-parlanti

11Eleven, where social integration meets culinary traditions

  
La cucina, si sa, unisce da sempre persone, culture e tradizioni, ma quando diventa la chiave per l’integrazione sociale e interculturale, acquista un valore inestimabile. Cosi, in attesa del prossimo evento Table Babel a Catania il 10/09/2015 abbiamo intervistato Barbara Sidoti, una dei fondatori del progetto che da poco più di un anno ha fatto della cucina l’elemento base per integrazione sociale.

Cooking always gets people and cultures closer, but when it becomes the key to social integration and intercultural exchange it acquires a great value.Waiting for the next Table Babel event in Catania on 09/10/2015 we interviewed Barbara Sidoti, one of the founders of 11Eleven, the project that since the last year has made cooking the basic element for social integration.

1. Quando e come è nato il progetto?

L’idea e’ nata nell’agosto del 2014. Da pochi mesi avevo iniziato a fare la tutrice volontaria per minori stranieri che arrivano in Italia senza famiglia. Quando potevo la domenica invitavo i ragazzi a venire a pranzo a casa. Da subito mi sono resa conto che loro amano cucinare e quindi gli ho lasciato la cucina e mi sono messa ad osservare come preparavano dei meravigliosi piatti della loro tradizione, che e’ quella dell’Africa occidentale.

  Un giorno chiesi ai tre ragazzi di cui ero tutrice legale – Yahya, Tamba e Ala – quali fossero i loro sogni e iniziammo a chiacchierare. Siccome venivano fuori tante idee e tanta energia, presi un grande pezzo di carta da pacchi e lo appesi al muro della sala da pranzo. Loro parlavano e io trascrivevo le loro idee su dei piccoli post it. Nel giro di un’ora prese forma sotto i nostri occhi un bellissimo progetto di turismo diffuso e ristorazione. Iniziai a ragionarci su. Pensavo che sarebbe stato davvero bello aiutarli a realizzare un sogno, ma dove, in che modo? Ne parlai con alcuni amici. Qualcuno mi incoraggiava, altri mi dicevano “Lascia perdere, e’ troppo difficile”. Pochi giorni dopo mi chiamo’ un amico e mi disse che si era liberata la gestione della caffetteria ristorante di Scenario Pubblico a Catania. Conoscevo qualcuno interessato? Risposi Mah non so… provo a spargere la voce. Poi mi resi conto che realizzare una parte del sogno dei ragazzi dentro un teatro di danza contemporanea come Scenario Pubblico sarebbe stato bellissimo. E cosi’ iniziai a cercare dei ristoratori professionisti che avessero voglia di condividere questo sogno con noi. Nel giro di due mesi e mezzo eravamo partiti con il progetto 11eleven insieme a Ezio Canfarelli e Giovanni Assenza. 

Ezio e’ l’ideatore del nome, Undici che e’ poi diventato 11eleven (undici/eleven) per unire la sua idea di un ristorante del non spreco alimentare (l’undicesimo comandamento dei nostri tempi e’ Non sprecare) da realizzare dando lavoro a ragazzi italiani svantaggiati, con la mia idea di un progetto di integrazione e innovazione culinaria tra sapori siciliani e sapori di culture che arrivano sul nostro territorio. Quindi il nostro motto e’ che 11eleven sta per Non sprecare – cibo, talenti, opportunita’, vite.

A dieci mesi dall’inizio, oggi abbiamo una squadra di soci lavoratori composta da ragazzi con background molto diversi, italiani e stranieri. Tutti sono co-owners del progetto e della societa’ cooperativa e l’atmosfera nella nostra piccola azienda inizia ad essere davvero quella che volevamo: un luogo dove si lavora in armonia perche’ c’e’ voglia di fare bene tutti insieme e di darsi supporto a vicenda, creando opportunita’ anche per chi nella nostra societa’ viene considerato da emarginare. Secondo noi ognuno ha un talento. E creare spazio perche’ si possa esprimere e’ un bel modo di dare senso alla vita.

  1. When and How your project started?

It all began in August 2014. I had started my voluntary service as a legal guardian for unaccompanied minors few months before. These are young people who arrive in Sicily alone aged mostly 15-17. I used to invite my pupils home for lunch on Sundays and I immediately realized that my small group loved cooking, so I let them free to use the kitchen. I would observe with fascination how they prepared the dishes of West Africa, their culinary tradition.

One day I asked my three boys – Yahya, Tamba and Ala – “what are your dreams?” That conversation turned out to be very interesting: Lots of ideas, lots of good energy. While they kept sharing their thoughts, I picked up a big piece of paper and many colorful post-it to visualize what I was hearing. Within an hour, we had in front of us on the wall of my dining room a gorgeous project.

I started wondering if it could work out. I said to myself it would be great to help these young boys realize their dreams. But how? And where? I talked about it with some friends. Some encouraged me, others said “Forget it. It’s too difficult”.

Few days later I got a call from a friend who told me that the cafeteria/restaurant of Scenario Pubblico in Catania needed a new company to manage its activities. Did I happen to know somebody who would be interested? I said… Not really, but let me think about it. I will share the word. Then I suddenly realized that this was a perfect place for our dream project. So I started looking for some professionals who would want to engage in this adventure with us. Two months later we launched the project with Ezio Canfarelli and Giovanni Assenza.

  Ezio invented the name, Undici, which then became 11eleven (undici/eleven) to communicate his original idea of a No Food Waste restaurant. A very fair thought of Ezio is that the eleventh commandment of our times is: Do Not Waste! And we all agree with this. Ezio also wanted to employ young disadvantaged Italians in his restaurant, as he has been working as a volunteer in Catania since he moved back to Sicily. This idea combined with the idea of an integration project based on food and innovation merged into our shared motto: Do Not Waste – food, talents, opportunity, lives.

Ten months down the line, 11eleven comprises today a great team of people with different backgrounds, both Italian and foreigners. They are all co-owners of the social enterprise “11eleven” and the atmosphere in our small company starts feeling just right: a work place which is pleasant because everybody wants to be successful and supports the others, creating opportunities also for those among us who risks being marginalized. We believe that everybody has got talent. To create a space where it can blossom is a good way to live life meaningfully.   

  2. Quali sono i vostri prossimi obiettivi?

Stiamo cercando fondi per avviare una scuola di cucina sociale che si fondi su una metodologia innovativa: una sorta di laboratorio di cucina creativa e interculturale in cui non solo si inventano nuove ricette ibridando culture diverse, ma si testano modelli di comunicazione partecipata e di co-creazione. L’idea e’ quella di formare una decina di ragazzi all’anno e di riuscire a creare una rete virtuosa di ristoranti di integrazione e inclusione sociale in Sicilia e oltre. Giacche’ ne sto parlando con voi, ne approfitto per lanciare un appello: chi e’ interessato a entrare in rete, puo’ contattarci a partire da subito a questo indirizzo email: info@11eleven.it

2. What are your next goals?

We are looking for funds to start a social school for contemporary food based on an innovative methodology: a sort of laboratory of creative intercultural cuisine where we can test new recipes by hybridizing different cultures and participated communication and co-creation methods. The idea is ultimately to train about 10 people per year and create a virtuous net of restaurants that foster cultural integration and social inclusion in Sicily and beyond. As I am sharing this with you, I may as well launch an appeal: Hey gorgeous people out there, whoever is interested may contact us at this email address: info@11eleven.it

  

3. Pensate di espandere il progetto anche ad altre città?

In questi pochi mesi abiamo ricevuto manifestazioni di interesse spontanee (non sollecitate da noi) da un altro ristorante a Catania, che si e’ aperto a collaborare e reclutare ragazzi da formare, ma soprattutto dall’estero: dal Portogallo, dalla Germania, dalla Palestina. Noi stessi siamo rimasti molto sorpresi e naturalmente siamo felici. Sappiamo di essere appena all’inizio. Ci vuole moltissimo lavoro per portare avanti questa idea. Noi crediamo che abbia davvero le gambe per camminare perche’ la nostra societa’ sta cambiando e non e’ sulla paura e sul pregiudizio che si costruisce il futuro, ma sul talento, sulla creativita’, sull’innovazione e sull’energia vitale che c’e’ in tanti giovani che cercano un cammino decente e positivo da seguire e troppo spesso non ne trovano nessuno.

3. Are you planning to expand the project to other cities?

We have received spontaneous requests and support by another restaurant in Catania, and lots of interest from abroad: Portugal, Germany, Palestine. We were very surprised at first and very happy about it. We are aware that we are at the beginning of this project and that it takes a lot of work to develop this idea. But we really believe it is worth trying. Our society is changing and it is not through fear and prejudice that we can build the future, but rather through talent, creativity, innovation and the vital energy that characterizes many young people, who are indeed looking for a decent path to follow, but are often left without any.

 

4.Come creare integrazione sociale attraverso la cucina secondo voi?

Cucinare insieme quando non si conosce la tradizione degli altri e’ tutta una sorpresa! Puo’ essere molto divertente e portare a risultati buoni se ci si ascolta attivamente e ci si rispetta senza imporre gli uni agli altri il proprio modo di pensare e di fare le cose. E’ una bellissima metafora della vita, che si puo’ esportare in ogni ambito. Vale la pena allenarsi!

4. How to create social integration through cooking?

Cooking with people from other cultures is a brilliant experience, full of surprises. It can be very amusing and bring to good results if we listen actively and respect each other, without imposing our thoughts and approaches at every step. It’s a great metaphor for life that can be applied in any other area. It is worth training!  

5. Il miglior piatto multiculturale preparato dai ragazzi che fanno parte del progetto? 
A me piacciono moltissimo la Moussaka 11eleven, il gazpacho rivisitato alla siciliana, e la tartare con il gelo di mandarino – sono alcuni dei piatti elaborati nelle scorse settimane dalla nostra squadra di cucina: Yahya, Abramo e Alessio, grazie all’aiuto di due persone molto speciali: i fratelli Polizzi di Sorrentino. Enrica e’ una appassionata del movimento food contemporaneo oltreche’ una ricercatrice esperta in sviluppo del territorio. Alessandro e’ un cuoco di talento, che ha formato i ragazzi durante il mese di agosto. I piatti sfiziosi che hanno inventato contaminando ingredienti e ricette siciliane, africane, e mediterranee in genere saranno sul nuovo menu’ di 11eleven at scenario pubblico a partire da lunedi 7 settembre, e naturalmente durante la serata aperi-cena in inglese con Table Babel prevista per il 10 settembre.

5. The best dish cooked by one of the guys who has joined your project?

I love the Moussaka 11eleven, the Sicilian revisitation of the Gazpacho, the beef tartare with mandarin sorbet. These are some of the dishes elaborated in the past few weeks by our cooking team: Yahya, Abramo and Alessio with the support of two very special persons: the Polizzi di Sorrentino sieblings. Enrica is a food expert and researcher specialized in local development, Alessandro is a talented cook, who has trained the team during the month of August. The recipes they came up with are based on Sicilian, African and more broadly Mediterranean ingredients and traditions and will be on the menu of 11eleven at scenario pubblico as of next Monday 7 September, as well as for the aperi-cena in English organized with Table Babel! 

   

    
 

ARE YOU IN MILAN FOR EXPO 2015? LET’S VISIT ITALY AND TASTE ITS DISHES!

Are you looking for good and slow food, wonderful and millenary art, amazing landscapes rich in history and culture? Well, Italy may be the answer. Maybe you have also already planned a trip to Milan for Expo 2015. So, why not take the opportunity to visit the most beautiful art cities of the country? Italy has a vast number of cities where art is protagonist and where you can find out people, places and legends out of time. Here is a small group of cities recommended for a trip from the north to the south of Italy, called “the boot” because of its shape. In each of these places, you can also taste excellent local dishes. Let’s go!

VENICE

Marcel Proust said “When I went to Venice, I discovered that my dream had become – incredibly but quite simply – my address”. I thought the same when I arrived in this city. When you walk through the narrow streets of Venice, you feel in a magical place. Gondolas, the lagoon at sunset, carnival masks. Everything smells of dream. There are many places of interest, but you can’t avoid visiting Piazza San Marco, where you can find also the great Basilica, the Doge’s Palace, which was the Doge’s residence and, at the same time, seat of many political and social institutions, the Bridge of Sighs, which received its name because the prisoners who passed through it, from their prisons to the other side, would see the freedom of the lagoon for the last time before their death. Something typical to eat? You can taste “sarde in saor” (fried sardines with onions and flavored with raisins and pine nuts), “fegato alla veneziana” (veal liver cooked with white onions, olive oil and white wine) and “sepe col nero” (cuttlefish cooked in a pan with the addition of its own ink).

VERONA

When I was in Verona, I decided to discover the city with the Romeo & Juliet itinerary. You can find more information at this link: http://www.tourism.verona.it. Here there are many ideas of itinerary to discover the city, from the different points of view offered by the different ages: Romans, Scaligeri, Venetian domination and Austrian power. Definitely, I advise you not to miss the opportunity to enter one of the most famous Shakespeare’s tragedies. Here you can taste “gnocchi alla veronese” and “pastisada de caval” (a dish of long cooking, meat of horse).

FLORENCE

This city is an historical and cultural treasure, one of the greatest of the world. Its most popular sites are the Cathedral, the Baptistery, the Uffizi museum. About churches, Santa Croce and Santa Maria Novella are two indisputable artistic jewels. The advice is to get lost in the old streets until you reach the Arno river, a really romantic to enjoy the landscape of the city. For those who love meat, here you can taste the famous steak called “Fiorentina” (its cut is about 1-1,5 kg).

ROME

In addition to being the capital, Rome is a place where you can touch the history with hand. If you prefer to spend your journey around the churches and basilicas, you can go to the famous Basilica of St. Peter in the Vatican, which is one of the largest churches in the world. Here you can find the Pietà, Michelangelo’s masterpiece of Renaissance sculpture. There is also the wonderful Basilica of Santa Maria Maggiore and the Basilica of St. John. About monuments, you have a wide selection. The Colosseum, Victorian, the Mouth of Truth, the Campidoglio. And many more. You just need to walk the streets, to meet wonders of different ages. What about piazzas? Campo de’ fiori, Piazza Navona and Piazza di Spagna are just three of the many squares to visit. What to eat? Surely, the famous “bucatini all’amatriciana” (with bacon, cheese and tomato sauce) and, then, “saltimbocca alla romana” (slice of veal with ham and sage).

TAORMINA

I was struck by the beauty of this city. My best memory is the sea view from the high Greek-Roman Theatre, where people like Aeschylus, Sophocles and Euripides performed their tragedies and comedies. From Taormina you have an amazing view: the bay of Naxos and Mount Etna. The Public Gardens offers unforgettable views, with incredible plants and flowers. And if you want to taste a legendary granite, go to “Bam Bar” and enjoy your time in the streets of old town. You are in Sicily, so you have to taste its great sweets: the “cannolo” (made with fresh ricotta) and the “cassata” (a traditional Sicilian pie, made with sweetened ricotta, sponge cake, marzipan and candied fruit).

Cibo e tradizioni

Cibo e tradizioni, tradizioni e linguaggio, ma anche cibo e linguaggio rappresentato attraverso le tradizioni della nostra terra!

“La cucina è una bricconcella…”

La lingua della cucina e dell’alimentazione costituisce un settore importante del lessico e della semantica della nostra lingua italiana: gli idiomi frammentati, diversi, le espressioni dialettali della cucina, gli aneddoti, costituiscono tutti un corpus linguistico che nasce all’interno della cucina e con essa si sviluppa.

Nelle varie vicissitudine della storia Italiana, contraddistinta da un rapporto complesso fra realtà piccole e grandi, caratterizzata da una storia che sempre ha preso piede, fin da prima del Rinascimento,  dalle realtà della famiglie radicate in città diverse e con passioni e tendenze diverse, il cibo, gli alimenti e soprattutto le consuetudini alimentari hanno creato un substrato di abitudini riconoscibili e anche interscambiabili.

Consuetudini alimentari interscambiabili, ma che hanno sempre mantenuto una loro identità di riconoscimento sia nelle origini territoriali che nella lingua di rappresentazione.

Realtà differenti, consuetudini differenti, lingue differenti, anche cibi differenti come proprio la storia della cucina nel bel paese insegna.

Questa storia culinaria così apprezzata e ricercata all’estero, questa identità culinaria in ogni regione differente, ha cercato di unificarsi dando un codice alimentare unitario e una lingua di rappresentazione uguale per tutti.

20 Regioni, moltissime ricette, lingue e identità che sopravvivono e hanno cercato di sopravvivere nella storia della tradizione culinaria, creando un  legame esistente fra il particolare della regione come potrebbe essere il Pesto per la Liguria e l’universale della pasta per tutto il nostro paese.

Questa ricerca di identità e tradizione, oggi ancor più di prima, viene riscoperta e accentuata dalla crescente passione culinaria, veicolata dai vari programmi di successo, e porta con sé, facendola riscoprire, una identità culinaria di successo, insieme ad una lingua che la accompagna,

Un modello italiano di cibo all’estero che trascina con sé parole italiane antiche e nuove, storpiate e bistrattate dagli avventori della cucina, “cannellonni al ragu” , “ italian pasta con bolognese”, “ pizza quatro staggioni” , che però esportano quel senso di tradizione e appartenenza a noi caro.

Fonte immagine http://www.lafrecciaverde.it/cibo-sacralita-nella-storia-nelle-tradizioni-popolari/

Fonte immagine http://www.milanofree.it

 

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Favorite dishes by great figures of the past

Have you ever wondered what the great figures of the past liked to eat? Let’s see what dishes they loved eating!

Julius Caesar

Julius Caesar was a man who many admired but also feared. As most Romans, Julius enjoyed wining and dining, and he was (and still is) known for having great taste and appetite. One of his favorite dishes to bite on is still popular today: the meal consisted of pork shoulders, cooked with apples, onions, honey, vinegar, red wine, spices, and anchovy sauce which was used instead of salt. This tasty dish was accompanied by homemade chicken liver pate, with wild apple jelly.

Napoleon

Napoleon Bonaparte was a man of simple origin, and he liked to feast in the same way. He also suffered from gastritis, so he had to eat lighter, more frequent meals than his peers. His favorite dish was Chicken Marengo, which was actually created especially for him, in the most unusual time and place for creating a dish – on the battlefield of Marengo. Allegedly, Napoleon hadn’t touched food all day waiting for the battle to end, and his cook sent his help to gather food from the houses nearby. The cook’s help came back with only a small chicken, some shrimps from the river, eggs, garlic and tomatoes. A genius in his own making, the cook prepared the chicken in garlic, added the tomatoes and embellishes the plate with fried eggs and boiled shrimp, while adding some cognac to it. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle

Ludwig Van Beethoven

Taking a historic leap, one of the greatest composers ever, Ludwig Van Beethoven had a thing for soup. He once stated that “only the pure in heart can make a good soup.” No wonder he loved soup so much, since he suffered from financial troubles for the huge majority of his life, and soup has always been the easiest and cheapest meal to make. His favorite one was soup with twelve drowned eggs.

Count Camillo Benso di Cavour

Moving in Italy, about Count Camillo Benso di Cavour is said that “spoke French, thought italian, ate piedmontese”. Many dishes are matched to its name, particularly “Finanziera” composed of ridges sweetbreads and chicken and other entrails. It was considered the food of the great financiers, from which it takes its name, and will be extended “to Cavour” because of all Cavour soon became the most important thing and he frequently consumed

Oscar Wilde

The quintessential bad boy, Oscar Wilde grew up eating well thanks to his wealthy family’s financial situation which allowed him to taste the most extravagant dishes at the time. He enjoyed dining so much that food played a significant part in his works, through numerous anecdotes and references. The writer traveled all over the world, and took men out for fancy dinners.  Wilde mostly enjoyed duck, accompanied by various side dishes, but he also didn’t have any problems with eating simple dishes with miners and other working-class people he met while on his travels.

Salvador Dalì

Among the favorite foods from Salvador Dali there were fried eggs and sea urchins (the latter usually eaten  on toast); for dessert instead of the famous surrealist painter she loved enjoy botifarra dolça, Catalan sausage from mixing with fresh pork, cinnamon and sugar.

Did you know these dishes? What is your favorite dish?

To read more:

http://www.dolcipattini.it/it-IT/il-nonno-pasticciere/Cibo–storie-e-curiosita/I-cibi-preferiti-di8-famosi-personaggi-del-passato.aspx

http://www.foodiejunky.com/15-favorite-dishes-of-famous-people-throughout-history/2/

http://www.expo.rai.it/piatti-storici-e-leggendari/3/

Let’s EXPO!

EXPO Milan 2015 is started. “Feeding the Planet, Energy for Life” is the main theme and all the events, in and outside of the official site (Rho Fiera Milano), dress up in this way.

Expo would be a great opportunity to reflect upon of the contradictions of the world. On one hand, poor nutrition and, on the other, too much food. And the wasted food, about 1.3 tons every year. Expo is a chance to think about a lot of important things, with an ecological mind. New ideas, for a new sustainable future.

Expo 2015 is a new model of the Universal Exhibition. An incredible meeting, where cultures, people, lifestyles can talk together. Where Food is the main protagonist, which is a vital part of daily life for everyone, in every part of the world. It can bring together, it knows how to unite people of different cultures, religions, ideas. It’s a simple but magical bridge. 

Everyone can go and visit the Pavilions and the thematic areas. Expo is open from the 1st of May 2015 to the 31st of October 2015. A very unique world tour is possible. Now. In Milan.

Because of Milan is the hosting city of this great universal exhibition, Italy and its Pavilion are in the spotlight of all. So what can we expect from the Italian Pavilion?

Italy wants to show the world its many points of excellence in manufacturing, technology and science. Italian Pavilion’s theme is “The nursery of Italy”. Why the choice of this theme? The nursery symbolizes the nurturing of talents and projects: in this way, they can grow, providing them with fertile soil, offering them shelter and giving prominence to new energies. The pavilion is unique and surprising, a destination for many researchers who wants to keep in contact with concepts of Italian excellence made in Italy. The “Palazzo Italia” is created, by the winning proposal of project, around the concepts of transparency, energy, water, nature and technology. Its volumetric architecture wants to revive an urban forest reach of impressive views offered to visitors.

But Expo 2015 offers even more and there is time until the end of October 2015 to find out. One example? The wide choice of typical dishes from almost every part of the world. Expo is therefore also a gastronomic experience, the unique opportunity to combine Thai noodles, scallops “alla milanese” and a slice of the famous Austrian Sacher Torte! 

For more useful informations, visit the official website: http://www.expo2015.org.

Spring festivals across the globe

The start of the spring season represents a new beginning as the seasons change from the dead of winter to the colorful and lively spring months. The changing season not only marks the physical change of nature, but also the changes which occur within individuals, including a renewed desire for growth and change. Let’s see how  4 countries far away from us celebrate the arrival of spring.

India-Holi 

India celebrates spring through the festival of Holi. Also known as the festival of colors, Holi is an ancient Hindu festival celebrated annually as the spring equinox approaches. Holi “marks the end of the winter gloom and rejoices in the bloom of the spring time.” The festival holds great spiritual, social and mythological significance. The day after the first full moon of March marks the start of Holi.  On the eve of the festival, people light bonfires to celebrate the triumph of good over evil. Ash from the bonfire is considered sacred with many applying the ashes to their foreheads as further protection from evil. The day of Holi, stores and businesses shut down, and friends, neighbors and strangers come together in a collective euphoria. Indians old and young celebrate by throwing colored water and powder on each other.

China-Quindming Festival

China’s spring begins with the Qingming Festival. The festival begins by the 104th day after the Winter Solstice. People take this time to visit the graves of their ancestors. They will clean the graves, offer food and drink to their deceased relatives and spend time together. Families come together by celebrating, singing and cleaning throughout the festival. Qingming also marks the beginning of spring plowing and the start of the harvest for the spring season.

Iran- Nowruz

Nowruz is the traditional Iranian festival which marks the beginning of the Spring season during the vernal equinox. The word itself, in Persian, translates to mean “New Day.” Celebrations include a traditional spring cleaning and the Wednesday Suri, the Iranian festival of fire in which participants jump over bonfires to symbolize light (the good) winning over darkness (the bad). Modern Iranians celebrate New Year for 13 days. The first few days are spent visiting older members of the family other relatives and friends where gifts are exchanged and sweets and feasts are consumed. On the last day, the 13th day of the first month, people leave their homes to go to the parks or rural areas to spend a day in nature.

Japan-hanami

Hanami is an important Japanese custom and is held all over Japan in spring. Hanami literally means viewing flowers, but it generally indicates cherry blossom viewing.  This tradition, ancient more than a millennium, is still very much felt in Japan . The spectacle of sakura blooming occupies much of the spring and can be seen from the beginning of April until mid-May. To the Japanese, the cherry blossoms sudden arrival combined with their tremendous beauty and fleeting nature, symbolizes the transitional nature of life. Nowadays the Japanese celebrate cherry blossoms with picnics and parties under the plentiful trees (hanami). Gatherings are full of food, from Japanese junk food to barbeque to pickled cherry blossom leaves!

Read more about other spring festival at these links:

https://www.tcsworldtravel.com/blog/spring-festivals-around-the-world

http://www.independenttraveler.com/blog/index.php/2015/03/19/5-spring-festivals-around-the-world/

FERIA DE ABRIL 2015. SIVIGLIA, UN PIATTO PER OGNI GUSTO

“Quien no ha visto Sevilla, no ha visto maravilla” – così recita un detto popolare tra gli spagnoli. E posso confermarlo. Siviglia è una meraviglia di Spagna, oltre ad essere il capoluogo della Comunità Autonoma dell’Andalusia e della provincia di Siviglia. Sempre colorata, calda e accogliente, in questi giorni esalta le sue caratteristiche per un’occasione speciale. E’ la Feria de Abril e sarà festa grande per una settimana in tutta la città, come ogni anno, dal 21 aprile al 26 aprile 2015.

Cosa potremo trovare sulle tavole dei sivigliani in festa? Quali le pietanze protagoniste di questa incredibile festa?

Molti conosceranno i piatti tipici di questa città, pasti che si possono consumare nei suoi locali tutto l’anno. Ovviamente questi sono un must sempreverde ed è moralmente vietato lasciare Siviglia senza fare un assaggio di:

• TAPAS. Vera esperienza sensoriale gastronomica legata alla località. Si tratta di un cibo pop a tutti gli effetti: buono, diffuso, economico. E’ la sosta culinaria che va per la maggiore in città. Cittadini e turisti non potrebbero farne a meno, anche a costo di consumare il pasto in piedi per il grande affollamento. Più che un piatto, è una cultura.
• JAMON. Prosciutto di Jabugo DOP, per la precisione. Indiscusso protagonista tra gli insaccati sulla tavola dei sivigliani.
• PAELLA. Pietanza semplice che può fungere da piatto unico. Grande cult che unisce tradizione e prelibatezza.
• TORTILLAS DE CAMARONES. Si tratta di piccole frittate di gamberi, insieme a molti altri piatti di pesce molto diffusi nella tradizione culinaria della città.
• SANGRIA. Si tratta di una bevanda, ma merita sicuramente un posto nella top list delle pietanze più ordinate in città. Ottima se accompagnata da un mix di tapas.

E, tornando alle tradizioni in tema Food legate alla Feria de Abril, quali cibi si legano a questa festività? Dolci e non solo, ce n’è per tutti i gusti.

• TORRIJAS. Dolce tipico legato alla ricorrenza.
• YEMAS DE SAN LEANDRO. Altro dolce tradizionale molto semplice, a base di zucchero e tuorlo d’uovo.
• BURRACHUELOS. Dolci di origine araba, preparati con vino di Malaga.
• ALFAJORES. Biscotti a base di crema al latte e marmellata di frutta.
• TOCINO DE CIELO. Molto celebre durante questa festività, è una sorta di budino al caramello, a base di zucchero e uova.
• MONTAITOS. Tartine sfiziose di vario tipo, molto simili alle tapas.
• REBUJITO. Un vino molto particolare, a base di sherry, con aggiunta di Sprite o 7-up.

Per chi trascorrerà tra le strade di Siviglia la Semana Santa, ci sarà l’imbarazzo della scelta. Ma, per chi non sarà lì, perché non portare anche sulla nostra tavola un po’ di tradizione andalusa di fine aprile?

Che piatto scegliereste per riproporre la Feria de Abril sulla vostra tavola?

Per maggiori informazioni sulla festa, visitare il sito: http://www.spain.info.

WHAT ARE YOU GOING TO PUT ON YOUR EASTER TABLE?

Easter is coming, in Italy as in the rest of the world. An Italian proverb says that, in Christmas time, you have to stay close with your most loved ones, but when Easter comes, you can be with everyone you like. Anyway, Easter is a great opportunity to celebrate a great time. Maybe travelling or resting at home, maybe eating something tasty belonging to one of the numerous cultural traditions around the world. Chocolate eggs, funny bunnies or something else.

In Italy, for example, chocolate eggs, a sugar cake called “colomba”– which represents the namesake bird (dove)- and baked or grilled lamb are protagonists on the Easter lunch table.

But in how many curious ways is Easter celebrated in the rest of Europe?

In France, Easter is celebrated cooking a giant omelette. In the town square of Haux, on Easter Monday French people use over 5000 eggs to make a very enormous omelette, a very popular food in this country. This tradition started 30 years ago. The big omelette will be enjoyed by more than 1000 people for a very curious lunch.
In Sweden, on Easter is trick or treat for Swedish children, like Halloween for American children. They dress-up as Easter eggs, painting their faces and they go knock on neighbors doors for treats. The Swedish also decorate their houses and eat a smorgasbord, a buffet-style meal with various and typical dishes: salmon, potatoes, eggs, sausages and something else.
In Germany, the German start their celebrations on Holy Thursday and the tradition want that you can only eat green food, like a typical seven herbs soup composed by dandelion, leek greens, spinach, sorrel, parsley and watercress. For dessert, lots of chocolate eggs – like in Italy – and a lamb-shaped cake, made with sugar.
In Finland, people believe that evil spirits go free on the Saturday before Easter. For this reason, they make bonfires and dress up like witches. On Sunday, children go searching the chocolate eggs their parents or grandparents have hidden in their houses. Here there is a white Easter: because of the frozen typical weather, outside snow still covers everything.

In Spain, and especially in the region of Andalusia, an old religious tradition wants that brotherhoods hold processions and dramatic performances carrying the Cross of Christ. People wear penitential robes and masks on their faces. They are known as “nazarenos” and walk the streets barefoot, also sometimes with chains on their feet in symbol of penance.
In Romania, the Easter lunch is important like the North-American Thanksgiving dinner and the Romanian spend it in family. The traditional Easter meal wants 4-5 courses, including a sour soup called “ciorba”, salad, pickles, roasted lamb stake, a meat pie made of lamb liver and, like dessert, lots of painted eggs.

And you: what are you going to put on your Easter Table?