The history of Rice From the Yang Tze Valley to the homes of Italians Rice was born in the Far East where traces and finds attest to its presence in the Yang Tze valley even ten thousand years ago, it was then widely cultivated in Mesopotamia in the fourth century. BC, and from there itContinue reading “Page #4 – The unbearable lightness of risotto”
Category Archives: The Stove Diary
Page #3 – About meatballs and donkeys
“Do not think for a moment that I would be so pretentious as to tell you how to make meatballs. This is a dish that everyone knows how to make, beginning with the jackass, which was perhaps the first to provide the model for the meatball for the human race.”. Pellegrino Artusi, “Science in theContinue reading “Page #3 – About meatballs and donkeys”
Page #2 – Mangiapolenta
The expression “mangiapolenta” (polenta eater) is used to define, in a joking but sometimes also derogatory way, the inhabitants of northern Italy, especially the Veneto and Lombardy, where the greatest amount of polenta is consumed due to the temperatures generally lower. Violetta can undoubtedly claim to be a half polenta eater, since her mother wasContinue reading “Page #2 – Mangiapolenta”
Page #1 – Pasta and tomato, the perfect marriage
The first recipe that Violetta showed you was spaghetti with tomato sauce and I personally think it was a good choice because it’s probably the most iconic dish of the Italian cuisine, more than pizza or meatballs. Look at the picture and you can actually see the colors of the Italian flag: the white ofContinue reading “Page #1 – Pasta and tomato, the perfect marriage”
The Stove Diaries 