Erbazzone: a recipe from the Emilian tradition There is a recipe that, more than the others, represents the peasant culture and tradition of Reggio Emilia and its surroundings. Exactly! You guessed it: it is the Erbazzone. Locally also known as “scarpazzone“, the erbazzone is a savory cake, also closed in the upper part, with a filling made from chard, enriched with Parmigiano Reggiano and lard or bacon. Born from the expert hands of a “Razdora“, the typical peasant woman, the true queen of the home and good food. Originally the erbazzone was a recovery recipe, a way to use...
Emilian cuisine If you ask an Italian where the best food is from, he will surely answer “from my mother”. But if the request is to indicate which region stands out in the kitchen, the answer will almost always be: Emilia-Romagna. If you decide to take a trip to this region, you will need to equip yourself not only with the traditional tourist guide, but also with the gastronomic guide. Juggling the many typical dishes of the two areas, that of Emilia and of Romagna, is quite difficult. Saporare will take care of giving you some useful tips, starting...
Il Cibreo: a traditional Tuscan recipe One of the typical recipes of the Tuscan tradition has Caterina de ‘Medici among its admirers who, it is said, was so greedy of this dish that she risked dangerous indigestion. Its preparation requires, among other ingredients, chicken crests, bardigli and livers. We are talking about the Cibreo. The etymological origin of the term is not clear; the most popular theory is that the word cibreo derives from the old French “civé“, onion, which in turn originates from the Latin “caepa“. The great Pellegrino Artusi defines it as: “A simple but delicate and...
Tuscan cuisine Speaking about the Tuscan cuisine, it has vey ancient origins. Recipes remained unchanged for centuries. Sobriety and simplicity: Tuscan cuisine has its roots in history. Some recipes even date back to the Etruscans, and have been handed down unaltered untill today. Tuscan cuisine had its greatest prominence with the Medici family. Not everyone knows about the “Cibreo“, one of Caterina de’ Medici favourite plates, which have been rediscoverd in recent years, becoming becoming very popular throughout the whole Tuscan territory. The typical regional recipes have medieval origins and are very simple as there was a limited exchange of...
Easter. Are you too immediately thinking of crunchy chocolate eggs? Maybe with praline or nutty? Colourful sugar eggs, golden bunnies, coated ducklings? There are no doubts: among all the desserts, one of the main characters of our Easter is certainly chocolate, of all tastes and colours. An antique/ancient tradition Did you know that the eggs’ tradition is lost in the mists of time? The ancient Egyptians, but also the Greeks and the Chinese, already had the tradition of exchanging decorated eggs to celebrate the new season and the arrival of spring. In Christian symbolism the egg is a sign...
The name “panettone” was first recorded in writing in 1606 and appeared in the first Italian-Milanese dictionary: “panaton”, i.e. a large cake that is baked on Christmas Day. Francesco Cherubini gives us a more detailed description in his famous Vocabolario milanese-italiano (Milan-Italian dictionary), written in four volumes between 1839 and 1856: Panattón or Panatton de Natal is a type of wheat bread that is decorated with butter, eggs, sugar, and raisins or sultanas. The dough is mixed with almonds so that, when baked, it resembles croissants. It weighs a pound or more and is only made at Christmas; from the...
One of the most popular traditions in Italy is the panettone, but what is its story? Who invented this cake? Its story is lost in the fog of time, as befits such a famous dessert. Legend has it that “Panettone” comes from “Pan de Toni” (“Toni’s bread”). Toni was a simple kitchen boy in Ludovico Sforza’s kitchen, known as “il Moro”. One Christmas Eve he was supposed to supervise the baking of the cake for the ducal banquet, but Toni fell asleep and the cake burned. The Sforza family chef became enraged and Toni, fearful of the possible consequences, decided...
Snow, decorated trees, illuminated cities, Santa Clauses smiling at one of the balconies of the houses, shop windows full of gifts, Christmas carols in the background … Christmas. Already at the beginning of December you can feel this bright and magical atmosphere, which inevitably makes you think of Christmas. But the most incredible thing about this time is undoubtedly the traditions. Every city, every country and even every family has its own variants: here in Italy some families spend Christmas Eve with relatives and eat fish, others with friends and eat tortellini. In Japan, for example, fried chicken is eaten...
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