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Thread: Cucina e prodotti tipici italiani

  1. #171
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    Warm, fluffy, olive oil drenched focaccia is the signature bread of Genoa, on the Italia Riviera. Focaccia here is eaten at pretty much any time of the day: as a starter, a main, a snack, and even for dessert. Despite being a quick eat, making focaccia is far from a speedy process. It requires long leavening times between each step which range between 10 minutes and two hours. We take you to one of the oldest bakeries in Genoa, Antico Forno della Casana, where experienced baker Ivan Sacchi shares his tips for making the perfect Genovese focaccia.



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    Limoncello is one of the most popular Italian liqueurs. The yellow drink is made in southern Italy, in sunny Sicily, the Gulf of Naples, and the Amalfi Coast — mostly because these areas offer the perfect soil and weather conditions to grow lemons. We visited Villa Divina, a villa on the Amalfi Coast in the city of Vietri with 600 lemon trees. Villa Divina supplies lemons to Pallini, a company established in 1875 in a small village near Rome that specializes in Italian liqueurs such as Sambuca and Mistrà. Pallini Limoncello production started in the '90s, and today Pallini makes almost 1 million liters of the lemon liqueur per year. The type of lemon used for making Pallini Limoncello is the Sfusato Amalfitano, also known as Amalfi lemon.



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  3. #173
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    We visited an olive oil mill in Italy in the southern region of Puglia, a region that alone supplies 40% of Italy's olive oil production and 12% worldwide. Olive oil is an essential part of the culture here, from food to the picturesque landscape.



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    In Bologna, Italy, you can find a special type of sausage called Mortadella, or Italian bologna. The country produces over three billion pounds of the Renaissance-era sausage each year. Take an inside look at how Mortadella is made. See more from Mortadella Bologna: https://www.facebook.com/MortadellaBo...



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    The Gorgonzola industry is worth over $800 million. Almost 5 million wheels are produced each year and production is confined to the Italian regions of Piedmont and Lombardy. There are only 29 dairies in the world certified to produce this cheese. We visited Caseificio Si Invernizzi in Trecate, Piedmont, Italy, where between 450 and 500 Gorgonzola wheels are made every day. For more, visit: http://www.invernizzisi.it/

    A wheel of parmesan cheese can cost over $1,000. A single wheel takes at least one year to age, 131 gallons of milk to make, and it can only be made in a restricted area in northern Italy, in the region of Emilia Romagna. We visited a dairy in Parma, Italy to find out how the cheese is made and why it is so expensive.



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    Ci sono alcuni piatti Italiani che hanno versioni simili nella cucina Turca, ne ho assaggiati alcuni BUONISSIMI e mi sono piaciuti tanto. Questi piatti sono:

    1) Arancini (specialmente arancine alla carne), come "içli köfte" della cucina Turca:
    Spoiler!


    2) Ravioli, come il nostro "mantı":
    Spoiler!


    3) Calzone, simile al nostro "kır pidesi" o "kapalı pide":
    Spoiler!

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