Category: history of food

tortellini

19

Dec2019
The cuisine in Emilia-Romagna is permeated with sexual innuendos, expressed in its iconic stuffed pasta, tortellini. Local legends say that the creation of tortellini was inspired by the goddess Venus herself, who was spotted by an innkeeper while staying at his inn. Stricken by this vision, he rushed to ... Read More
19/12/2019Carlotta Conti
Christmas log, Tronchetto di Natale

17

Dec2019
This Christmas Log, also known as Swiss Roll, is a great classic in the European tradition: it originates from the French Bûche de Noël. and represents the ancient tradition of burning a large log in the fireplace which started on Christmas eve and was supposed to last for the entire ... Read More
17/12/2019Carlotta Conti
Imperial soup zuppa imperialeat 09.36.16 (Media)

06

Dec2019
Imperial soup has an Austrian origin, and was introduced to Emilia-Romagna by Marie Louise, Duchess of Parma, the second wife of the Emperor Napoleon I. As usual, this soup which can be traced back to Krinofel, went through a major process of adjustment to adapt to local ingredients. Yet, ... Read More
06/12/2019Carlotta Conti
onions soup

16

Oct2019
This onion soup sinks its roots deeply in Tuscan tradition, even though it only became famous when it was adopted by the French and became known as soup à l’oignon. According to Tuscan tradition, the recipe includes the red Certaldo onion, whose reputation was so renown that it ... Read More
16/10/2019Carlotta Conti
CECINA COOKING WITH CARLOTTA

18

Jun2019
Chickpea flatbread is a humble but delicious dish, with its origins dating back to ancient Greek and Roman times. On the Tuscan coasts it is called Cecina, Farinata in Liguria, and is a common dish on the coasts of the Tyrrenian, where it was spread by Ligurian ... Read More
18/06/2019Carlotta Conti