Quick, tasty and easy to cook!
- 400 gr spaghetti
- 400 gr fresh mushrooms
- 300 gr ham
- 2 envelopes Maggi Milanese Spaghetti Idea of the Day
- 4 large tomatoes
- salt and pepper
- chopped green parsley
Preparation time: less than 30 minutes
RECIPE PREPARATION Milanese spaghetti:
The pasta is boiled al dente, then drained.
Before cooking the pasta we must prepare the sauce.
The mushrooms cut into thin slices are hardened in a little oil, add next to them the tomatoes cut into small cubes. When the mushrooms are almost ready add the sliced ham. The mixture from the sachets is dissolved in 600 ml of water and pour it over the mushrooms. to boil 10-12 min.
The pasta boiled and drained of water is added to the sauce or can be put on the plate and pour sauce over. Sprinkle chopped green parsley on top.
Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BC. Food and culture were very important at that time as we can see from the cookbook (Apicius) which dates to the first century BC.  Through the centuries, neighboring regions, conquerors, high-profile chefs, political upheaval, and the discovery of the New World have influenced its development. Italian cuisine started to form after the fall of the Roman Empire when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation.
The country was then split for a long time and influenced by surrounding countries such as Spain, France and Central Europe. This and the trade or the location on the Silk Road with its routes to Asia influenced the local development of special dishes. Due to the climatic conditions and the different proximity to the sea, different basic foods and spices were available from region to region. Regional cuisine is represented by some of the major cities in Italy. For example, Milan (north of Italy) is known for risottos, Trieste (northeast of Italy) is known for multicultural food, Bologna (the central / middle of the country) is known for its tortellini, and Naples (the south) is famous for its pizzas.  A good example is the well-known spaghetti where it is believed that they spread across Africa to Sicily and then on to Naples.  
The first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th century BC. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He said that flavors should not be masked by spices, herbs or other seasonings. He placed importance on simple preparation of fish. 
Simplicity was abandoned and replaced by a culture of gastronomy as the Roman Empire developed. By the time Of re coquinaria was published in the 1st century AD, it contained 470 recipes calling for heavy use of spices and herbs. The Romans employed Greek bakers to produce breads and imported cheeses from Sicily as the Sicilians had a reputation as the best cheesemakers. The Romans reared goats for butchering, and grew artichokes and leeks. 
Middle Ages Edit
With culinary traditions from Rome and Athens, a cuisine developed in Sicily that some consider the first real Italian cuisine. [ citation needed ] Arabs invaded Sicily in the 9th century, introducing spinach, almonds, and rice.  During the 12th century, a Norman king surveyed Sicily and saw people making long strings made from flour and water called Atriy, which eventually became Ministers, a term still used for spaghetti in southern Italy.  Normans also introduced the casserole, salt cod (baccalà), and stockfish, all of which remain popular. 
Food preservation was either chemical or physical, as refrigeration did not exist. Meats and fish were smoked, dried, or kept on ice. Brine and salt were used to pickle items such as herring, and to cure pork. Root vegetables were preserved in brine after they had been parboiled. Other means of preservation included oil, vinegar, or immersing meat in congealed, rendered fat. For preserving fruits, liquor, honey, and sugar were used. 
The northern Italian regions show a mix of Germanic and Roman culture while the south reflects Arab  influence, as much Mediterranean cuisine was spread by Arab trade.  The oldest Italian book on cuisine is the 13th century Free of coquina written in Naples. Dishes include "Roman-style" cabbage (ad usum romanorum), ad usum campaign which were "small leaves" prepared in the "Campanian manner", a bean dish from the Marca di Trevisio, a torch, compositum londardicum which are similar to dishes prepared today. Two other books from the 14th century include recipes for Roman pastel, Lasagna pie, and call for the use of salt from Sardinia or Chioggia. 
In the 15th century, Maestro Martino was chef to the Patriarch of Aquileia at the Vatican. His Coquinaria art book describes a more refined and elegant cuisine. His book contains a recipe for Maccaroni Siciliani, made by wrapping dough around a thin iron rod to dry in the sun. The macaroni was cooked in capon stock flavored with saffron, displaying Persian influences. Of particular note is Martino's avoidance of excessive spices in favor of fresh herbs.  The Roman recipes include couples (air-dried salami) and cabbage dishes. His Florentine dishes include eggs with Bolognese cake, Sienese cake and Genoese recipes such as peppery (sweets), macaroni, squash, mushrooms, and spinach pie with onions. 
Martino's text was included in a 1475 book by Bartolomeo Platina printed in Venice entitled De honesta voluptate et valetudine ("On Honest Pleasure and Good Health"). Platina puts Martino's "Libro" in regional context, writing about perch from Lake Maggiore, sardines from Lake Garda, grayling from Adda, hens from Padua, olives from Bologna and Piceno, turbot from Ravenna, rudd from Lake Trasimeno, carrots from Viterbo, bass from the Tiber, roviglioni and shad from Lake Albano, snails from Rieti, figs from Tuscolo, grapes from Narni, oil from Cassino, oranges from Naples and eels from Campania. Grains from Lombardy and Campania are mentioned as is honey from Sicily and Taranto. Wine from the Ligurian coast, Greco from Tuscany and San Severino, and Trebbiano from Tuscany and Piceno are also mentioned in the book. 
Early modern era Edit
The courts of Florence, Rome, Venice, and Ferrara were central to the cuisine. Cristoforo di Messisbugo, steward to Ippolito d'Este, published Banquets Food Compositions in 1549. Messisbugo gives recipes for pies and tarts (containing 124 recipes with various fillings). The work emphasizes the use of Eastern spices and sugar. 
In 1570, Bartolomeo Scappi, personal chef to Pope Pius V, wrote his Opera in five volumes, giving a comprehensive view of Italian cooking of that period. It contains over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils. This book differs from most books written for the royal courts in its preference for domestic animals and courtyard birds rather than game.
Recipes include lesser cuts of meats such as tongue, head, and shoulder. The third volume has recipes for fish in Lent. These fish recipes are simple, including poaching, broiling, grilling, and frying after marination.
Particular attention is given to seasons and places where fish should be caught. The final volume includes pies, tarts, fritters, and a recipe for a sweet Neapolitan pizza (not the current savory version, as tomatoes had not yet been introduced to Italy). However, such items from the New World as corn (maize) and turkey are included. 
In the first decade of the 17th century, Giacomo Castelvetro wrote Brief Tale of All the Roots of All Herbs and All Fruits (A Brief Account of All Roots, Herbs, and Fruit), translated into English by Gillian Riley. Originally from Modena, Castelvetro moved to England because he was a Protestant. The book lists Italian vegetables and fruits along with their preparation. He featured vegetables as a central part of the meal, not just as accompaniments.  Castelvetro favored simmering vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, lemon juice, verjus, or orange juice. He also suggested roasting vegetables wrapped in damp paper over charcoal or embers with a drizzle of olive oil. Castelvetro's book is separated into seasons with hop shoots in the spring and truffles in the winter, detailing the use of pigs in the search for truffles. 
In 1662, Bartolomeo Stefani, chef to the Duchy of Mantua, published The Art of Well Cooking (English: 'The Art of Well Cooking'). He was the first to offer a section on ordinary food ("ordinary food"). The book described a banquet given by Duke Charles for Queen Christina of Sweden, with details of the food and table settings for each guest, including a knife, fork, spoon, glass, a plate (instead of the bowls more often used), and a napkin. 
Other books from this time, such as Galatheo by Giovanni della Casa, tell how kicks ("waiters") should manage themselves while serving their guests. Waiters should not scratch their heads or other parts of themselves, or spit, sniff, cough or sneeze while serving diners. The book also told diners not to use their fingers while eating and not to wipe sweat with their napkin. 
Modern era Edit
At the beginning of the 18th century, Italian culinary books began to emphasize the regionalism of Italian cuisine rather than French cuisine. Books written then were no longer addressed to professional chefs but to bourgeois housewives.  Periodicals in booklet form such as The Cremonese cook (The Cook of Cremona) in 1794 give a sequence of ingredients according to season along with chapters on meat, fish, and vegetables. As the century progressed these books increased in size, popularity, and frequency. 
In the 18th century, medical texts warned peasants against eating refined foods as it was believed that these were poor for their digestion and their bodies required heavy meals. It was believed by some that peasants ate poorly because they preferred eating poorly. However, many peasants had to eat rotten food and moldy bread because that was all they could afford. 
In 1779, Antonio Nebbia from Macerata in the Marche region, wrote The Macerata Chef (The Cook of Macerata). Nebbia addressed the importance of local vegetables and pasta, rice, and gnocchi. For stock, he preferred vegetables and chicken over other meats.
In 1773, the Neapolitan Vincenzo Corrado's The Gallant Chef (The Courteous Cook) gave particular emphasis to vitto Pythagorean (vegetarian food). "Pythagorean food consists of fresh herbs, roots, flowers, fruits, seeds and all that is produced in the earth for our nourishment. It is so called because Pythagoras, as is well known, only used such produce. There is no doubt that this. kind of food appears to be more natural to man, and the use of meat is noxious. " This book was the first to give the tomato a central role with thirteen recipes.
Tomato soup in Corrado's book is a dish similar to today's Tuscan pappa al pomodoro. Corrado's 1798 edition introduced a "Treatise on the Potato" after the French Antoine-Augustin Parmentier's successful promotion of the tuber.  In 1790, Francesco Leonardi in his book The modern Apicio ("Modern Apicius") sketches a history of the Italian Cuisine from the Roman Age and gives as first a recipe of a tomato-based sauce. 
In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel, wrote A Treatise of Modern Cookery and Patisserie with recipes "suitable for a modest household". Many of his recipes are for regional dishes from Turin including twelve for potatoes such as Genoese Cappon Magro. In 1829, The New Cheap Milanese Chef by Giovanni Felice Luraschi featured Milanese dishes such as kidney with anchovies and lemon and gnocchi alla Romana. Gian Battista and Giovanni Ratto's Genoese Cuisine in 1871 addressed the cuisine of Liguria. This book contained the first recipe for pesto. Theoretical-Practical Kitchen written by Ippolito Cavalcanti described the first recipe for pasta with tomatoes. 
The science in cooking and the art of eating well (The Science of Cooking and the Art of Eating Well), by Pellegrino Artusi, first published in 1891, is widely regarded as the canon of classic modern Italian cuisine, and it is still in print. Its recipes predominantly originate from Romagna and Tuscany, where he lived.
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with use of tomato are spread in all of Italy.   Italians like their ingredients fresh and subtly seasoned and spiced. 
In Northern Italy though there are many kinds of stuffed pasta, polenta and risotto are equally popular if not more so.  Ligurian ingredients include several types of fish and seafood dishes. Basil (found in pesto), nuts, and olive oil are very common. In Emilia-Romagna, common ingredients include ham (ham), sausage (cotechino), different sorts of salami, truffles, grain, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù).
Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany, pasta (especially pappardelle) is traditionally served with meat sauce (including game meat). In Southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta includes noodles in various lengths, widths, and shapes. Most pastas may be distinguished by the shapes for which they are named — penne, maccheroni, spaghetti, linguine, fusilli, lasagne, and many more varieties that are filled with other ingredients like ravioli and tortellini.
The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names.
Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes or pumpkin) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.
Pasta is categorized into two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety.
Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: firm to the bite, meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour, but this yields a softer product. There are many types of wheat flour with varying gluten and protein levels depending on the variety of grain used.
Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (egg pasta "egg pasta"). Whole wheat pasta has become increasingly popular because of its supposed health benefits over pasta made from refined flour.
Each area has its own specialties, primarily at a regional level, but also at the provincial level. The differences can come from a bordering country (such as France or Austria), whether a region is close to the sea or the mountains, and economics.  Italian cuisine is also seasonal with priority placed on the use of fresh produce.  
Abruzzo and Molise Edit
Pasta, meat, and vegetables are central to the cuisine of Abruzzo and Molise. Chili peppers (chili peppers) are typical of Abruzzo, where they are called devils ("little devils") for their spicy heat. Due to the long history of shepherding in Abruzzo and Molise, lamb dishes are common. Lamb is often paired with pasta.  Mushrooms (usually wild mushrooms), rosemary, and garlic are also extensively used in Abruzzo cuisine.
Best-known is the extra virgin olive oil produced in the local farms on the hills of the region, marked by the quality level DOP and considered one of the best in the country.  Renowned wines like Montepulciano DOCG and Trebbiano d'Abruzzo DOC are considered amongst the world's finest wines.  In 2012 a bottle of Trebbiano d'Abruzzo Colline Teramane ranked # 1 in the top 50 Italian wine award.  Centerbe ("Hundred Herbs") is a strong (72% alcohol), spicy herbal liqueur drunk by the locals. Another liqueur is gentian, a soft distillate of gentian roots.
The best-known dish from Abruzzo is arrosticini, little pieces of castrated lamb on a wooden stick and cooked on coals. The guitar (literally "guitar") is a fine stringed tool that pasta dough is pressed through for cutting. In the province of Teramo, famous local dishes include the virtue soup (made with legumes, vegetables, and pork meat), the timballo (pasta sheets filled with meat, vegetables or rice), and the mazzarelle (lamb intestines filled with garlic, marjoram, lettuce, and various spices). The popularity of saffron, grown in the province of L'Aquila, has waned in recent years.  The most famous dish of Molise is weather in cavatelli, a long shaped, handmade macaroni-type pasta made of flour, semolina, and water, often served with meat sauce, broccoli, or mushrooms. Pizzelle cookies are a common dessert, especially around Christmas.
Apulia is a massive food producer: major production includes wheat, tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, endive, chickpeas, lentils, beans, and cheese (like the traditional caciocavallo cheese). Apulia is also the largest producer of olive oil in Italy. The sea offers abundant fish and seafood that are extensively used in the regional cuisine, especially oysters, and mussels.
Goat and lamb are occasionally used.  The region is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette-type pasta, often served with tomato sauce, potatoes, mussels, or broccoli rabe. Pasta with cherry tomatoes and arugula is also popular. 
Regional desserts include zeppola, donuts usually topped with powdered sugar and filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. For Christmas, Apulians make a very traditional rose-shaped pastry called cartellate. These are fried and dipped in cooked wine, which is either a wine or fig juice reduction.
The cuisine of Basilicata is mostly based on inexpensive ingredients and deeply anchored in rural traditions.
Pork is an integral part of the regional cuisine, often made into sausages or roasted on a spit. Famous dry sausages from the region are lucanica and soppressata. Wild boar, mutton, and lamb are also popular. Pasta sauces are generally based on meats or vegetables. The region produces cheeses like Pecorino di Filiano, Canestrato di Moliterno, Pallone di Gravina, and Paddraccio and olive oils like the Vulture. 
The raw pepper, (or crusco pepper) is a staple of the local cuisine, much to be defined "The red gold of Basilicata".  It is consumed as a snack or as a main ingredient for several regional recipes. 
Among the traditional dishes are pasta with raw peppers, pasta served with dried crunchy pepper, bread crumbs and grated cheese  lagane and chickpeas, also known as brigand's dish (brigand's dish), pasta prepared with chick peas and peeled tomatoes  tumacë me tulë, tagliatelle-dish of Arbëreshe culture rafanata, a type of omelette with horseradish ciaudedda, a vegetable stew with artichokes, potatoes, broad beans, and pancetta  and the baccalà alla lucana, one of the few recipes made with fish. Desserts include taralli dolci, made with sugar glaze and scented with anise and underpants, fried pastries filled with a cream of chestnuts and chocolate.
The most famous wine of the region is the Aglianico del Vulture, others include Matera, Terre dell'Alta Val d'Agri and Grottino di Roccanova. 
Basilicata is also known for its mineral waters which are sold widely in Italy. The springs are mostly located in the volcanic basin of the Vulture area. 
In Calabria, a history of French rule under the House of Anjou and Napoleon, along with Spanish influences, affected the language and culinary skills as seen in the naming of things such as cake, cat, from the French cake. Seafood includes swordfish, shrimp, lobster, sea urchin, and squid. Macaroni-type pasta is widely used in regional dishes, often served with goat, beef, or pork sauce and salty ricotta. 
Main courses include fritters (prepared by boiling pork rind, meat, and trimmings in pork fat), different varieties of spicy sausages (like Nduja and Capicola), goat, and land snails. Melon and watermelon are traditionally served in a chilled fruit salad or wrapped in ham.  Calabrian wines include Greco di Bianco, Bivongi, Cirò, Dominici, Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavigna, and Verbicaro.
Calabrese pizza has a Neapolitan-based structure with fresh tomato sauce and a cheese base, but is unique because of its spicy flavor. Some of the ingredients included in a Calabrese pizza are thinly sliced hot soppressata, hot capicola, hot peppers, and fresh mozzarella.
Campania extensively produces tomatoes, peppers, spring onions, potatoes, artichokes, fennel, lemons, and oranges which all take on the flavor of volcanic soil. The Gulf of Naples offers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams, and shellfish. 
Spaghetti alla puttanesca is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers, and garlic. The region is well-known also for its mozzarella production (especially from the milk of water buffalo) that's used in a variety of dishes, including parmigiana (shallow fried eggplant slices layered with cheese and tomato sauce, then baked). Desserts include struffoli (deep fried balls of dough), ricotta-based pastiera and sfogliatella, and rum-dipped crone. 
Originating in Neapolitan cuisine, pizza has become popular in many different parts of the world.  Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually mozzarella), and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved.
Since Naples was the capital of the Kingdom of Two Sicilies, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, like timballo and Rice sauce, pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain inexpensive but nutritionally healthy ingredients, like pasta with beans and other pasta dishes with vegetables.
Emilia-Romagna is especially known for its egg and filled pasta made with soft wheat flour. The Romagna subregion is renowned for pasta dishes like hats, garganelli, strozzapreti, gross browse, and tortelli alla platera [en] as well as cheeses such as squacquerone , Piadina snacks are also a specialty of the subregion.
Bologna and Modena are notable for pasta dishes like tortellini, lasagna, grass, and tagliatelle which are also found in many other parts of the region in different declinations, while Ferrara is known for pumpkin hats, pumpkin-filled dumplings, and Piacenza for Pisarei e faśö, wheat gnocchi with beans and lard. The celebrated balsamic vinegar is made only in the Emilian cities of Modena and Reggio Emilia, following legally binding traditional procedures. 
In the Emilia subregion, except Piacenza which is heavily influenced by the cuisines of Lombardy, rice is eaten to a lesser extent than the rest of northern Italy. Polenta, a maize-based side dish, is common in both Emilia and Romagna.
Parmigiano Reggiano cheese is produced in Reggio Emilia (also known for weed, a kind of egg and vegetables quiche), Parma, Modena, and Bologna and is often used in cooking. Grana Padano cheese is produced in Piacenza.
Although the Adriatic coast is a major fishing area (well known for its eels and clams harvested in the Comacchio lagoon), the region is more famous for its meat products, especially pork-based, that include cold cuts such as Parma's prosciutto, culatello, and Feline Salami [it] Piacenza's bacon, cup, and salami Bologna's mortadella and pink salami Zampone Modena [en] , cotechino, and priest's hat [en] and Ferrara's gravy salami [en] . Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts include English soup (custard-based dessert made with sponge cake and Alchermes liqueur),panpepato (Christmas cake made with pepper, chocolate, spices, and almonds), tenerina (butter and chocolate cake) and decorating cake (rice and milk cake).
Friuli-Venezia Giulia Edit
Friuli-Venezia Giulia conserved, in its cuisine, the historical links with Austria-Hungary. Udine and Pordenone, in the western part of Friuli, are known for their traditional San Daniele del Friuli ham, Montasio cheese, and Frico cheese dish. Other typical dishes are pitina (meatballs made of smoked meats), game, and various types of gnocchi and polenta.
The majority of the eastern regional dishes are heavily influenced by Austrian, Hungarian, Slovene and Croatian cuisines: typical dishes include Istrian stew (soup of beans, sauerkraut, potatoes, bacon, and spare ribs), Vienna sausages, goulash, čevapi, apple strudel, gugelhupf. Pork can be spicy and is often prepared over an open hearth called a fogolar. Collio Goriziano, Friuli Isonzo, Colli Orientali del Friuli, and Ramandolo are well-known denomination of controlled origin regional wines.
But the seafood from the Adriatic is also used in this area. While the tuna fishing has declined, the anchovies from the Gulf of Trieste off Barcola (in the local dialect: "Sardoni barcolani") are a special and sought-after delicacy.   
Liguria is known for herbs and vegetables (as well as seafood) in its cuisine. Savory pies are popular, mixing greens and artichokes along with cheeses, milk curds, and eggs. Onions and olive oil are used. Because of a lack of land suitable for wheat, the Ligurians use chickpeas in farinata and polenta-like panissa. The former is served plain or topped with onions, artichokes, sausage, cheese or young anchovies.  Farinata is typically cooked in a wood-fired oven, similar to southern pizzas. Furthermore, fresh fish features heavily in Ligurian cuisine. Bacca, or salted cod, features prominently as a source of protein in coastal regions. It is traditionally prepared in a soup.
Hilly districts use chestnuts as a source of carbohydrates. Ligurian pasta includes corsets, typically stamped with traditional designs, from the Polcevera valley pansoti [it] , a triangular shaped ravioli filled with vegetables picagge, pasta ribbons made with a small amount of egg and served with artichoke sauce or pesto or what trenette, made from whole wheat flour cut into long strips and served with pesto boiled beans and potatoes and trophic, in Ligurian gnocchi made from whole grain flour and boiled potatoes, made into a spiral shape and often tossed in pesto.  Many Ligurians emigrated to Argentina in the late 19th and early 20th centuries, influencing the cuisine of the country (which was otherwise dominated by meat and dairy products that the narrow Ligurian hinterland would not have allowed). Pesto, sauce made from basil and other herbs, is uniquely Ligurian, and features prominently among Ligurian pastas.
Pasta dishes based on the use of pillow (unsmoked bacon prepared with pig's jowl or cheeks) are often found in Lazio, such as pasta alla carbonara and pasta all'amatriciana. Another pasta dish of the region is angry, with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes like the entrail-based rigatoni with pajata sauce and tail to the vaccinara. 
Iconic of Lazio is cheese made from ewes' milk (Pecorino Romano), porchetta (savory, fatty, and moist boneless pork roast) and Frascati white wine. The influence of the ancient Jewish community can be noticed in the Roman cuisine's traditional artichokes alla giudia. 
The regional cuisine of Lombardy is heavily based upon ingredients like maize, rice, beef, pork, butter, and lard. Rice dishes are very popular in this region, often found in soups as well as risotto. The best-known version is Milanese risotto [en] , flavored with saffron. Due to its characteristic yellow color, it is often called yellow risotto. The dish is sometimes served with ossobuco (cross-cut veal shanks braised with vegetables, white wine and broth). 
Other regional specialties include Milanese cutlet (a fried breaded cutlet of veal similar to Wiener schnitzel, but cooked "bone-in"), cassoeula (a typically winter dish prepared with cabbage and pork), Mustard (rich condiment made with candied fruit and a mustard flavored syrup), Valtellina's bresaola (air-dried salted beef), pizzoccheri (a flat ribbon pasta made with 80% buckwheat flour and 20% wheat flour cooked along with greens, cubed potatoes, and layered with pieces of Valtellina Casera cheese), casoncelli (a kind of stuffed pasta, usually garnished with melted butter and sage, typical of Brescia) and pumpkin tortelli (a type of ravioli with pumpkin filling, usually garnished with melted butter and sage or tomato). 
Regional cheeses include Grana Padano, Gorgonzola, Crescenza, Robiola, and Taleggio (the plains of central and southern Lombardy allow intensive cattle farming). Polenta is common across the region. Regional desserts include the famous panettone (soft sweet bread with raisins and candied citron and orange chunks).
On the coast of Marche, fish and seafood are produced. Inland, wild and domestic pigs are used for sausages and hams. These hams are not thinly sliced, but cut into bite-sized chunks. Suckling pig, chicken, and fish are often stuffed with rosemary or fennel fronds and garlic before being roasted or placed on the spit. 
Ascoli, Marche's southernmost province, is well known for olive ascolane [ it] , (stoned olives stuffed with several minced meats, egg, and Parmesan, then fried).  Another well-known Marche product are the Maccheroncini di Campofilone [ it] , from little town of Campofilone, a kind of hand-made pasta made only of hard grain flour and eggs, cut so thin that melts in one's mouth.
Between the Alps and the Po valley, featuring a large number of different ecosystems, the Piedmont region offers the most refined and varied cuisine of the Italian peninsula. As a point of union between traditional Italian and French cuisine, Piedmont is the Italian region with the largest number of cheeses with protected geographical status and wines under DOC. It is also the region where both the Slow Food association and the most prestigious school of Italian cooking, the University of Gastronomic Sciences, were founded. 
Piedmont is a region where gathering nuts, mushrooms, and cardoons, as well as hunting and fishing, are commonplace. Truffles, garlic, seasonal vegetables, cheese, and rice feature in the cuisine. Wines from the Nebbiolo grape such as Barolo and Barbaresco are produced as well as wines from the Barbera grape, fine sparkling wines, and the sweet, lightly sparkling, Moscato d'Asti. The region is also famous for its Vermouth and Ratafia production. 
Castelmagno is a prized cheese of the region. Piedmont is also famous for the quality of its Carrù beef (particularly bue grasso, "fat ox"), hence the tradition of eating raw meat seasoned with garlic oil, lemon, and salt carpaccio Brasato al vino, wine stew made from marinated beef and boiled beef served with various sauces. 
The food most typical of the Piedmont tradition are the traditional agnolotti (pasta folded over with roast beef and vegetable stuffing), paniscia (a typical dish of Novara, a kind of risotto with Arborio rice or Maratelli rice, the typical kind of Saluggia beans, onion, Barbera wine, lard, salami, season vegetables, salt and pepper), taglierini (thinner version of tagliatelle), bagna cauda (sauce of garlic, anchovies, olive oil, and butter), and bicerin (hot drink made of coffee, chocolate, and whole milk). Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella, gianduiotto, and marron glacé that are famous worldwide. 
Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are widely used in the regional cuisine. Sardinia also has many special types of bread, made dry, which keeps longer than high-moisture breads. 
Also baked are carasau bread civraxu [ it] , coccoi a pitzus [ it] , a highly decorative bread, and pistocu [ it] made with flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic, and a strong cheese. Rock lobster, scampi, squid, tuna, and sardines are the predominant seafoods. 
Casu marzu is a very strong cheese produced in Sardinia, but is of questionable legality due to hygiene concerns. 
Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtedly has a predominantly Italian base, Sicilian food also has Spanish, Greek and Arab influences. Dionysus is said to have introduced wine to the region: a trace of historical influence from Ancient Greece. 
The ancient Romans introduced lavish dishes based on goose. The Byzantines favored sweet and sour flavors and the Arabs brought sugar, citrus, rice, spinach, and saffron. The Normans and Hohenstaufens had a fondness for meat dishes. The Spanish introduced items from the New World including chocolate, maize, turkey, and tomatoes. 
Much of the island's cuisine encourages the use of fresh vegetables such as eggplant, peppers, and tomatoes, as well as fish such as tuna, sea bream, sea bass, cuttlefish, and swordfish. In Trapani, in the extreme western corner of the island, North African influences are clear in the use of various couscous based dishes, usually combined with fish.  Mint is used extensively in cooking unlike the rest of Italy.
Traditional specialties from Sicily include arancini (a form of deep-fried rice croquettes), pasta alla Norma, caponata, pani ca meusa, and a host of desserts and sweets such as cannoli, granita, and cassata. 
Typical of Sicily is Marsala, a red, fortified wine similar to Port and largely exported.  
Trentino-Alto Adige Edit
Before the Council of Trent in the middle of the 16th century, the region was known for the simplicity of its peasant cuisine. When the prelates of the Catholic Church established there, they brought the art of fine cooking with them. Later, also influences from Venice and the Austrian Habsburg Empire came in. 
The Trentino subregion produces various types of sausages, polenta, yogurt, cheese, potato cake, funnel cake, and freshwater fish. In the Südtirol (Alto Adige) subregion, due to the German-speaking majority population, strong Austrian and Slavic influences prevail. The most renowned local product is traditional speck juniper-flavored ham which, as Speck Alto Adige, is regulated by the European Union under the protected geographical indication (PGI) status. Goulash, knödel, apple strudel, kaiserschmarrn, krapfen, rösti, spätzle, and rye bread are regular dishes, along with potatoes, dumpling, homemade sauerkraut, and lard.  The territory of Bolzano is also reputed for its Müller-Thurgau white wines.
St. Joseph Table Part 2: Pasta Milanese
In this second St. Joseph Table videos, Precious Blood Renewal Center Hospitality Director Lucia Ferrara shows us how to make Pasta Milanese, another traditional dish that graces St. Joseph Tables on that saint’s feast day, March 19.
The St. Joseph Table is an Italian-Catholic tradition, specifically a tradition from the island of Sicily, that dates back to the Middle Ages. The tradition tells us that the intercession to St. Joseph ended a severe drought and famine. The people remember this every year on March 19, the Feast of St. Joseph, by setting up communal tables laden with food to share with all in the community, especially with the poor.
Of the many special dishes associated with the St. Joseph Table, Pasta Milanese is a standout. Because St. Joseph’s feast day always falls during Lent, a time of fasting and penance for Catholics, the key ingredient in the sauce that tops spaghetti is anchovies.
Don’t let anchovies scare you away from this dish (It is also topped with specially seasoned bread crumbs).
Pasta Milanese for the St. Joseph Table
- 1 sweet, white onion, chopped
- 1/2 cup fresh parsley, chopped
- 3-4 garlic cloves
- 2, 3-oz cans of anchovies
- 1 tsp each oregano & basil
- 2, 15 oz cans tomato puree
- 2-3 cauliflower florets (optional)
- salt and pepper to taste
St. Joseph’s Sawdust (seasoned bread crumbs)
- 15 oz can of breadcrumbs
- ½ cup of parmesan cheese, grated
- ¼ cup fresh parsley, chopped very fine
- 1-2 garlic cloves, chopped very fine
- 2 tbsp olive oil
- ¼ cup pine nuts (optional)
Check out our other video in this Cooking & Spirituality series, in which Lucia is joined by Christen Cota, the pastoral associate at Holy Family Parish, in Kansas City, Missouri. Together they make for St. Joseph’s Table bread shaped like Joseph’s staff. Watch it here.
The recipe and video for the frittata recipe Lucia mentions can be found here.
Spaghetti / tjestenina sa umakom "Milanese"
Prvo potopite rajčice u vrelu vodu nekoliko minuta, dok isjeckate češnjak i slaninicu. Zatim rajčice polijte hladnom vodom i ogulite ih.
Na maslinovom ulju popržite slaninu, dodajte češnjak i odmah sklonite s vatre da luk ne izgori, da biste dodali rajčice isjeckane na kockice. Vratite na vatru i malo dinstajte, zatim dodajte pasiranu rajčicu, šećer i ostale začine. Promiješajte, poklopite i smanjite na najnižu temperaturu, da lagano krčka.
Za to vrijeme u velikom loncu zakuhajte vodu s malo ulja. Vodu posolite tek kada dobro ključa, te dodajte špagete i skuhajte ih “al dente” ( 7-8 min. ).
Procjedite ih a u istome loncu (na isključenoj, ali još toploj ploči) zagrijte na malo maslinovog ulja mrvice sa kockicama sira, pa špagete (koje niste isprali hladnom vodom) vratite u lonac i promješajte.
Prebacite u tople tanjure, prelijte umakom i pospite parmezanom
Naravno, možete koristiti i neku drugu tjesteninu, kao penne rigatte (na slici) ili slično.
Mi ovo uvjek jedemo uz zelenu salatu, endiviju ili radič, dobro začinjene accetom balsamicom!
un kg ceapa , 200 gr masline negre , 100 gr castraveti murati , 5 linguri cu ulei , o lingura otet de vin, o legatura patrunjel , sare , piper.
Se pun cepele necuratate pe o tava in cuptor si se coc circa o ora . Dupa ce s-au copt se lasa sa se raceasca , inainte de a fi curatate . Fiecare ceapa curatata se taie in jumatate si se aseaza pe platou . Se adauga castravetii taiati rondele si maslinele . Se prepara un sos din putina sare dizolvata in otet in care se integreaza picatura cu picatura uleiul , amestecand continuu . Se pipereaza dupa gust si se toarna peste ceapa . Patrunjelul tocat se presara peste ingredientele de pe platou
Try this video recipe too
- 3 tbsp vegetable oil
- 2 tbsp butter
- frying pan
Heat vegetable oil in a frying pan over medium-high heat. Add butter and fry chicken cutlets for approx. 2 - 3 min., until crispy and golden brown. Transfer to paper towel and let drain.
Ce carne se foloseste la snitel de vitel?
De obicei scrie pe ambalaj: snitel. Sunt felii subtiri de carne slaba de la pulpa posterioara (pulpa de vitel) – nuca sau fricandou. Cu cat e vita mai batrana, cu atat sunt mai greu de mestecat :). Va dati seama si dupa culoarea carnii crude – daca e mai rozalie inseamna ca e mai tanara, daca e visinie, vanata, inseamna ca batrana. Totul e relativ.
Din cantitatile de mai jos rezulta 4 portii de snitel de vitel cu sos de rosii si paste – Piccata Milanese
Se caleste ceapa in putin ulei . Dupa aceea se adauga ciupercile bine scurse de zeama si apoi sunca din piept de curcan taiata in feliute subtiri. Intr-un bol se amesteca continutul plicului cu 2 cani de apa si pasta de tomate si oregano pentru un gust bogat. Acest sos se adauga peste ciupercile si sunca din piept de curcan calite. Si se mai lasa la fiert inca 15 minute la foc domol.
In alta oala se fierb spaghetele conform cu instructiunile de pe pachet. Dupa ce s-au fiert se trec prin jet de apa rece pentru a nu se lipi.
In farfurie se pun paste pentru o portie si peste ele se adauga sosul pregatit mai sus. Acest gen de paste asigura un pranz satios sau o cina foarte delicioasa. Good appetite!
Aubergine Parmesan Milanese
Preheat the oven to 180°C/350°F/gas 4. Cut the skin off either side of the aubergine, then cut yourself four 1cm-thick slices lengthways (saving any offcuts for another day). Sprinkle the slices with sea salt, and spend a couple of minutes gently bashing and tenderizing them with a meat mallet or rolling pin. Take a piece of kitchen paper and dab off the liquid from both sides of the aubergine. Beat the eggs in a shallow bowl. Blitz the focaccia into fine crumbs in a food processor and pour on to a plate. Dip the aubergine slices in the egg, let any excess drip off, then dip each side in the crumbs. Fry in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil for 6 minutes, or until golden, turning halfway. Transfer to an oiled baking tray, finely grate over most of the Parmesan and pop into the oven.
Cook the spaghetti in a pan of boiling salted water according to the packet instructions. Wipe out the frying pan, returning it to a medium-high heat with ½ a tablespoon of oil. Peel, finely slice and add the garlic. Fry until lightly golden, pour in the tomatoes, then swirl a splash of water around the tomato tin and into the pan. Pick the baby basil leaves and put aside, tear the rest into the sauce, season to perfection, then leave to simmer on a low heat. Once cooked, use tongs to drag the spaghetti straight into the sauce, letting a little starchy cooking water go with it. Toss together, then divide between plates. Sit the aubergine on top, grate over the remaining Parmesan and finish with the baby basil leaves.
– Have a go at doing the same prep with slices of butternut squash, pumpkin, courgette or even a mixture. The more veg, the better.
– I like to use rosemary focaccia for my breadcrumbs because it’s white and crunchy, and the rosemary and garlic will give your breadcrumbs extra flavour. Of course, you can use whatever bread you like, but the more exciting the bread, the more exciting the breadcrumbs.
What Ingredients are Needed for Veal Milanese
Veal Milanese is a super simple dish and requires only a handful of ingredients, most of which you probably have in your pantry or fridge:
- Veal cutlets (these you most likely will have to buy fresh I used thin cutlets but feel free to use bone-in veal chops)
- All-purpose Flour
- Beaten Eggs
- Italian Breadcrumbs
- Clarified butter or cooking oil (traditionally these veal cutlets were fried in clarified butter, and if you happen to have it use it but if you don’t then you can easily fry them in your favorite cooking oil)
- Salt & Pepper, to taste
- Lemon wedges, to serve.