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Hello everybody! I'm Sara and I'm a freelance in PR & Communication. I live in a small town near Bologna (Italy) and I'd like to find native English persons interested in speaking English with me. I need to practise both conversation and writing. I need to improve my skills because I have to speak English for my work. I'm a friendly, open minded person and my favourite arguments are culture, politic, literature, travel, media, lifestyle and art. I can help you in learning Italian! Thank you.
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- Lombardy region / Rice with saffron (Risotto allo zafferano) "Risotto allo zafferano" is a typical dish of the Lombardy region, expecially popular in the north of Italy and not so difficult to prepare. Preparation: Take a white onion and mince it finely on a board. After that, melt a little butter (ca 80 gr.) in a pot, cooking it on a quiet flame. Pay attention that it doesn't fry, then add the minced onion and let it sauté blending them with a wooden spoon. Add the rice making it toasted and let it absorbing appropriately the liquid butter. After that, icrease the flame and pour a little white wine on the rice; let it evaporate and after that add some steming vegetal broth (the broth have to be preapared before start to cooking the rice, mixing and boiling some vegetables you prefer, for exemple: celeries, carrots, onions, garlics, potatoes, cabbages etc.). After these operations, blend the soup (if necessary add some other broth) until the rice will be baked and all the broth completely absorbed. The last five minutes of cooking, melt the saffron powder in few broth and pour it on the rice, blending in very well. At this time, taste the rice and eventually add some salt if needed. After that, creamy the rice with parmesan cheese and with the rest of the liquid butter. Before serving, let it standing for a moment for the best flavour. In the meantime decore the rice surface with the saffron pistils. Ingredients: butter: 125 gr. white wine: 1 glass broth: 1 liter onion: 1 grated Parmisan cheese: 150 gr Saffron: a ounce of pistils Powder Saffron: 1 bag rice: 350 gr
January 8, 201482 - Piemonte Region / Bagna cauda It was hard to choose a dish (just one!) who represents above all the Piemontese cooking. But finally I choose Bagna Cauda. Bagna Cauda it is not quiet a "dish", but even a kind of "procedure". A "ritual" about eating food between dining companions. A very important way to consume "bagna cauda" it is share it with other persons, in conviviality. In fact all the dining companions have to draw the food from the same food container (usually made in ceramic) whose name is "fojòt". Bagna Cauda is a typical food of harvest, therefore it is considered a particular Autumn or Winter "dish". A legend tells that one of the reason of its existence is because in the past was a sort of compensation for the farmers after the hard work they have done for harvest. Bagna cauda is a liquid mixture of garlic, olive oil, desalinated anchovies, all achieved after a long and patient cooking. It is also possible to add butter, cream, milk and minced walnuts. Bagna cauda is usually served in its ceramic food container. The cointainer has to be manteined constantely hot through embers. Bagna cauda must be eaten dipping in several products (both raw and baked), such us: cardoons, oven-baked onions, raw or baked peppers, raw cabbage's leafs, cauliflowers, topinamburs, beets, vapor-baked potatoes, radishes, turnips and much more... Bagna cauda can be also well accompained with rich red wines from the region: like Barbera, Nebbiolo, Dolcetto or Barbaresco.
December 21, 201361 - Some typical Italian dishes - Valle d'Aosta region I'd like to introduce some typical food of Italy, divided them from regions. I want to start from Valle d'Aosta, a beautiful and little alpine region located in the extreme north-west of Italy. One of the most popular and traditional dish of this region is "costoletta alla Valdostana". The costoletta is made of veal, stuffed with ham, fontina cheese and white truffle inside. The costoletta, after put in the beaten eggs with salt and spices (pepper) would be completely covered with bread crumbs and fried in a pan with butter. During cooking you can also sprinkle it with a little white wine, turning it repeatedly to get it chrunchy. After that, move the costoletta on a blotting paper and leave it there just for one minute. Almost dry but still well hot, serve it with its gravy. This dish is very nutritious and greedy, expecially if you think that in this region winter is very strong. You can combine the costoletta with a solid red wine, better coming from the region. In fact, there are lots of magnific wine that you can easily taste in Valle d'Aosta.
December 11, 201351
