Mastroianni and his favorite: Pasta and Bean dish

Pasta e fagioli is one of the typical dishes of Italian cuisine, and we can enjoy regional and even local variations. Because of this popularity, you can not say with certainty what is the origin of the dish. The Veneto and Tuscany are two regions more than others have made a pasta and bean dish.

I Soliti Ignoti

I Soliti Ignoti

The dish has starred in several films, such as when Marcello Mastroianni, lover of pasta and beans, in movie “I soliti ignoti” with Vittorio Gassman, Toto’ and Claudia Cardinale stop at Capannelle, while it’s going on the robbery of the century,to taste a plate of pasta and beans.

Someone argue that the recipe for pasta and beans was born in the taverns of ancient Rome, cheap dish, tasty and nutritious, and therefore suitable to feed the guests. Others argue that pasta and beans was the dish of the farmers who provide only products of their own backyard, perhaps enriching the flavor with pork rinds.

Vini CHIANTI

Vini CHIANTI

The pasta and beans is excellent enjoyed with red wines of good body and good acidity, in particular, are recommended Rosso di Montepulciano, Chianti Rufinaor a Cabernet Franc of Grave del Friuli.

ItaliaWorldWide

E.P

The Godfather, Cicerone and Passito wine: they love Cannoli siciliani

The Italian cuisine is full of meals, flavors and traditions, especially the desserts we have a very wide choice. Today we talk about the cannoli, and how to best enjoy them. The Sicilian cannoli has a long history, and there are a lot of different kind, from the Sicilian to the American of ratingchef.com.

Cannoli siciliani

Cannoli siciliani

The origin of cannoli is surely long past. Cicerone spoke of a dessert like cannoli. The birth of cannoli would occur in Caltanissetta, ancient “Kalt El Nissa” which in Arabic means “Castle of women” in those days when numerous harem of Saracen emirs. Today’s Sicilian cannoli would be born of sexual allusions: his ancestor could be a sweet banana-shaped, stuffed with ricotta cheese, almonds and honey. The emir’s favorite,while they were imprisoned in the castle of Caltanissetta, is devoted to the preparation of sweets, and have “invented” the cannoli, clear allusion to the”qualities” of amatory Sultan.

There’s a famous scene from The Godfather (1972) where Peter Clemenza says to Rocco who has killed Paulie in the car: “Leave the gun Take the cannoli.”. They also make their appearance in 1990, The Godfather Part III, where Connie Corleone uses cannoli poisoned Don Altobello to kill. More recently, the HBO TV saga The Sopranos mafia regularly seen with cannoli from one character to another.

To enjoy the best product “cannolo sicialiano“, the advice is to uncork a good bottle of sweet black berry like Dolce Nero of Company Bufalefi di Felice Modica, called Dolce Nero because he comes from a dark color and black d ‘Avola: concentrated aromas of plums and berries.

ItaliaWorldWide

E.P

Tasting the best Parmigiano Reggiano with a good wine

Parmigiano reggiano, for its quality, can be tasted in different ways and pairing with food, pasta, dishes, side dishes, etc. … To taste the best Parmigiano Reggiano many prefer it “alone”, perhaps with a drink. Think about the wine, and then the red structured like a good aged Barolo, Barbaresco, Brunello di Montalcino, Chianti Classico Riserva or Wine Nobile di Montepulciano, Torgiano Rosso Riserva, Aglianico del Vulture.

Parmigiano Reggiano

Parmigiano Reggiano

According to legend, Parmigiano-Reggiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier. It was praised as early as 1348 in the writings of Boccaccio; he invents ‘a mountain, all of grated Parmigiano cheese’, on which ‘dwell folk that do nought else but make macaroni and ravioli, and boil them in capon’s broth, and then throw them down to be scrambled for; and hard by flows a rivulet of Vernaccia, the best that ever was drunk, and never a drop of water therein.

ItaliaWorldWide

E.P

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