COOKING

the rest of the warriors

giugno 26, 2016
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The well-known pranzo della domenica (sunday lunch) is a kind of a food marathon that tipically takes place within families.It’s quite common all over the world, as sharing food makes people strengthening identity and cultural affinity.

You go from sunday roast (in almost all english mother tongue places) to gigot d’agneau, from feijoada to pollo a la brasa, from paella to eisbein (german ham hock with sauerkraut), from casado to pabellon criollo…the world is not enough to do a proper list of these incredible dishes!

Everybody’s there, grandparents, nephews, brothers, sisters. Depending on the place and the rituals, food may be prepared in advance by women, even tough men love to prove themselves leaders in the kitchen too (some say that “chef” comes from the word “hefe”, the boss, but let’s not indulge too much in masculine psychology…).

As we talk about an italian sunday lunch, starters would be more than enough for the whole of it, so we’ll consider them in another post…

The first course: agnolotti*, brodo d’arzilla, bucatini alla amatriciana, canederli*, cannelloni*, cappelletti*, rigatoni alla carbonara, casonsei burro e salvia, ciceri e tria, cisra’, corzetti avvantaggiati, cous cous*, culurgiones di patate e menta, gnocchetti*, gnocchi*, lasagne*, parmigiana di melanzane, pasta alla norma, ravioli*, risotto*, tagliatelle*, taglierini*, trenette*, zuppa di pesce*…the little star on top means “each one of these in multiple choices, depending on the the place, ingredients by the season, vegetarian alternatives, other peculiar habits”. 

The main course: abbacchio alla romana, agnello a scottadito, aragosta alla catalana, arrosticini, baccala*, bollito misto alla piemontese, brasato*, buridda, caciucco alla livornese, calamari ripieni*, cappon magro, capretto*, capriolo e polenta, cassoeula, cima alla genovese, cinghiale in civet, coda alla vaccinara, coniglio*, cotoletta alla milanese, dentice arrosto, fegato alla veneziana, finanziera, fiorentina alla brace, fritto misto alla piemontese, gallina ripiena, gulasch, lepre in salmi, manzo all’olio, muscoli ripieni, oca*, ossobuco alla milanese con gremolada, pastissada de caval, peposo del chianti, pesce al sale (orata, dentice, branzino…), pezzogna all’acqua pazza, pollo alla diavola, polpetti alla luciana, polpo in galera, porcetto arrosto, porchetta, rane fritte, saltimbocca alla romana, seppie*, spezzatino*, stinco al forno, stoccafisso accomodato, stracotto d’asino con polenta, trattalia, tomaxelle, tonno a cipollata, triglie alla livornese, trippe alla fiorentina/alla milanese/ alla parmigiana/ alla romana/ alla veronese, vitel tonn√©…

It’ quite hard, before coffee and liquors, to keep off a slice of cheese and desserts: in Naples it’s baba’ al rum, in Piedmont a revitalizing Bonet…bensone, berlingozzo, budino, cannoli alla ricotta, cantucci (a must with Vin Santo!), cartellate, cassata siciliana, una delle mille differenti crostate con la marmellata, gelato with frutta fresca and panna montata, marzapane, monte bianco, panforte, panna cotta, pastiera napoletana, rocciata, sfogliatelle, strudel, struffoli, tiramisu, torta di pere e cioccolato*, torta sbrisolona (one more tiny glass of grappa, please) and – last but not least – zuppa inglese…. 

Picture of Italian ravioli by myself, Riccardo Rama de Tisi

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