Mediterranean Diet - Recipes&Cooking tips

I prodotti della dieta mediterraneaThe United Nations Education, Scientific & Cultural Organization (UNESCO) for short normally bestows accreditation on cities, works of art or educational projects but for the first ever time they have actually decided to award a diet and a way of eating that they feel should be appreciated and valued as an important part of evolutionary human learning.
The Mediterranean diet was awarded a Immaterial Human Heritage title and much was made of the point that it goes back for hundreds of years and every single country touching the Mediterranean can claim a healthy Mediterranean diet.
The Mediterranean diet constitutes a set of skills, knowledge, practices and traditions ranging from the landscape to the table, including the crops, harvesting, fishing, conservation, processing, preparation and, particularly, consumption of food. The Mediterranean diet is characterized by a nutritional model that has remained constant over time and space, consisting mainly of olive oil, cereals, fresh or dried fruit and vegetables, a moderate amount of fish, dairy and meat, and many condiments and spices, all accompanied by wine or infusions, always respecting beliefs of each community. However, the Mediterranean diet (from the Greek diaita, or way of life) encompasses more than just food.

Chiacchiere

chiacchiere di carnevale

The recipe for these common carnival fried pastry or frappe is similar across Italy, but regional dialects and slight variations have led to a handful of local names.

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Cartellate

cartellate

It is a Christmas cake, part of traditional cuisine of Puglia and the legend tells that were served for the first time during the marriage of Bona Sforza in 1517. Since then, the recipe has been passed from house to house and we have arrived here, let's see how well you prepare, even if you're not even Puglia glad to you to try the typical dishes of the Christmas tradition of the region.

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Taieddha

taieddha

MUSSELS AND POTATOES CASSEROLE

Taieddha is the name tiella takes in Salento, where rice is rarely used and potatoes are always included.

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Orecchiette with broccoli and anchovies

Orecchiette con cime di rapa e acciughe

Traditionally, much of the pasta in Puglia was handmade from hard wheat flour and water, nothing more. Orecchiette are little ears of pasta that in fact look more like little hats, the kind a contadino might wear out in the field to protect himself from the sun and the rain, round disks with a bump in the middle pushed up by a stout thumb.
The broccoli rabe has such an intense and wonderful flavor that the orecchiette will be delicious either way and it's perfect the combination of pungent chili peppers and salty anchovies.

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Taralli

taralli

Taralli are a delicious Pugliese bread speciality. Little rings (or knots or a number of other shapes) of dough, they can be crunchy and substancial. There are a number of variations such as onion, chilli, sesame and anchovy. All the taralli forming is done by hand.

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