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Emilia-Romagna region (middle)
The stuffing of the broth sausage is semi-fluid. This ancient method is an indispensable part of the Italian wedding banquet. The raw bacon made from piglets stocked on the hillside, after a foggy and cold winter, exudes a rich incense. If Ligurian cuisine is “a look forward to family”; Emilia is a “longing for food”, then the Romania dish represented by pancakes becomes “dish on the road.” Adding the taste of all these dishes, naturally, an aged Baymy vinegar.
“Knowledge and Food” launched the “Italy” serialization theme, with Italian cuisine as the theme, together with Italian cooking, food culture and spiritual soul…
In the midwinter season, it is time to come to an incense-style Italian-style soup with sausage and raw bacon…
Among the many cuisines of Ferrara, there is a Salama Da Sugo that has been inherited for six centuries. (Naked food note: translated into a soup sausage in Taiwan, no other translations found) . This sausage needs to be cooked in the pan for a long time until the filling is semi-fluid. After serving, the juicy meat sausages should be eaten with a spoon. Never cut them with a knife. According to Antonio Frizzi in “Salmade”, the main ingredient of this sausage is the liver rather than the meat. After mixing the pork liver and a little pork, beat it with iron to make it juicy.
In Riccardo Bacchelli’s novel “Ilmulino Del Po”, the soup must be cooked in ice in five years. After the sausage is taken out, it should be boiled in boiling water for a long time. It is said to not only help hematopoiesis, but also to make men energetic and tender, so it is regarded as an indispensable important dish for wedding receptions.
Modena’s specialty sausages are Zampone (Pig trotters) that have received the Geographical Indications Protection (IGP) certification. In 1511, Rocca Della Mirandola was surrounded by the army of Pope Julius II. In the case of last resort, the villagers began to feed on parts that had never been eaten before, such as pig skin, piglets, pig liver, pig nose and pig thymus; they were stewed for a long time, such as salt, pepper, cinnamon, nutmeg and cloves. After that, it became a pig-like food that made people appetite. This kind of pig is filled into the trotters and can be stored for a long time after being sealed with piglets. It can be cooked for more than four hours before eating.
In 1667, the foodie Vincenzo Tanara’s “Manor Resident Economy” was the earliest reference to the trotters. According to the text, peel the whole trotters, remove the hooves, and turn the bones back, add salt and pepper, then turn them back, stack a layer of lard in a well-ventilated place to dry, then you can freely Cut and eat. However, what is better to eat is to fill the trotters with salted pork nose, pig ears and other chopped trotters. Each pound of salt can be salted with 25 pounds of pork. Four ounces of ground pepper can also be mixed; the pig’s trotters are stitched and stitched with needlework and tied and dried with air-dried salami.
Salted pork sausage
In other regions, Cotochino (salted pork intestines) also uses similar meat fillings for sausages, but pig casings are used instead of pig’s trotters, so the appearance is quite different. Whether it is salted pork intestines or pig’s trotters, it is invented when people are suffering, so it becomes a symbolic New Year’s dish. The sausage or the meat represents ample affluence, and the lentils symbolize money. (naked food note: because the shape of lentils is similar to coins) Among the specialties of Romania are Ciavarro, Cicuroli and pig head made of garlic and wine, and Spalla Cotta, a specialty of San Seconde.
Parma raw ham
In addition to sausages in the New Year, the most indispensable is the bacon. Parma raw ham is a world-famous specialty; it can only be made with piglets that are free-range on hillsides, and the sweet taste is unique. Langhirano, near Palma, has many workshops for smoked and salted ham, so it is known as the University of Raw Ham.
Among the Parmesan hams, the Culatello DI Zibello is the best among the scallops. This raw cured meat is only 14 months old and eats whey, bran, corn and barley piglets; it can only be processed from October to February each year. At this time, the plain between Po River and Emilia was completely covered by dense fog and cold. According to the old-fed pigs, the pear-shaped legs were taken after slaughter. Salted for about ten days, and the casing was tied with a rope. Pampered pork with special choices, cooked in the cellar for 14 months; from the foggy winter to the hot and humid summer, to the next winter; you can put the table at the most lucrative time. The genuinely hand-made and trademarked Ziberott selection of the hail-legged cured meat has passed the Certificate of Origin Protection (DOP), with an annual production capacity of no more than 7,000.
Carpi mustard preserves
Emilia’s livestock industry, which mainly consists of pork and beef, is built around large factories. The main kitchen utensils are iron pots. In Romania, the rural culture is the center of life, and the main kitchen utensils are pottery pots. . (Naked food note: The hilly area of southern Romania has a lot of red clay, suitable for making pottery.) The western part of the region is known for its sausages, cheeses, noodles and fried foods, and in the east there are a variety of turkey and pancakes. Colourful candied fruit and fruit salads are an indispensable accessory on the table.
The name of the food varies from place to place. The stuffed dumplings are called Cassone in the sea area, and the Tortello Sulla Lastra in the hills and the Apennines. Western dishes are mostly white, and red peppers and tomatoes turn red in the east. Westerners will be covered in breadcrumbs before the fish are fried, and the easterners will be similar to the Venetians, using yellow corn flour. The life of the East and West is almost completely different. Only the pastry with flour is present in both daily diets.
The most famous specialty in the Romania region is the Italian pancakes (Piadina), which is a medieval sandwich. This round soft cake is placed on a pottery and baked in a charcoal fire or stove until cooked; then served with vegetables or cheese.
The poet Giovanni Pascoli wrote a beautiful lyric poem with the title of a pancake. “You, Maria, use the gentle hands to knead the dough, then spread it out. It’s smooth like paper, huge as a month, you handed the soft cake to me with a hand full of flour, spread it slowly Heat up the pottery pot, then stay away. I turn the cake over and add the wood with pliers until the tepid penetration, the cake rises and the bread is full.”
The pancakes don’t need to be made, just use an unburned charcoal fire, making it quick and easy. Ideal for travellers to take on the road, also known as poor fast food. Since the 12th century, baking soda or brewer’s yeast has often been added to pancake batter, sometimes with milk, lard and honey; thus making the crust more soft and delicious. Corn pancakes can be made from water, corn flour and raisins, or pies or crusciones in the shape of Roman pizza dumplings; they are usually folded in half, then filled with wild vegetables, pumpkin, potato or ricotta cheese.
Italian sausage, ham, Parmesan cheese and a variety of handmade egg noodles, all of which require seasoning from Baldamico vinegar in Modena. As early as the Middle Ages, vinegar was considered a disinfectant drug that prevented gastrointestinal diseases. In the 18th century, Baymy vinegar became a commonly used drug, which locals believed to have a role in treating plague. Therefore, the production of vinegar is usually located in the vicinity of large hospitals or university cities. Gradually, this glutinous vinegar, which was originally sold in pharmacies, became an irreplaceable seasoning in the kitchen. In the 15th century, this kind of vinegar made from grape vines had a very important position in the feast of the aristocrats or the diet of the people. It makes the soup of boiled fish more pure and delicious, makes the stewed loin taste better, and makes the sweet pepper and eggplant better digest.
Vinegar needs to be aged for at least 12 years in a cellar with a sharp temperature difference. A particularly precious species that takes twenty-five years, thirty years, or even longer. Basilic vinegar, which is more expensive than cognac, must use good white wine or red wine. (naked food note: such as Lambrusco or Trebbiano) . In the boiled wine, Acetobacter Aceti with acidification is added. In the first stage of vinegar, the boiled juice was placed in a very large bucket, and then new vinegars were added and poured into smaller buckets. The longer the aging time, the smaller the vinegar barrel used. The material of the barrel is also very particular. It was originally made of wooden barrels made of mulberry wood, then chestnut barrels, cherry buckets, and finally oak barrels and oak barrels. Spices such as cloves, cinnamon, alfalfa, licorice and nutmeg are occasionally added during brewing.