PROVANDO COMIDA TÍPICA em MODENA, Itália! [Legendado T13 E55]
Quem estiver de passagem por Modena, não pode deixar de conhecer a cozinha tradicional do chef Paolo Reggiani, o capitão comandante do Ristorante Laghi, que fica em Campogalliano, a 15km de Modena.
Detentor de uma cultura gastronômica invejável, Paolo entende muito da cozinha tradicional do seu território. Além de chef, ele é professor do curso de gastronomia e sommelier. Duas são suas marcas registradas: a sua horta, onde cultiva mais de 50 ervas aromáticas de todo o mundo e a salsicha amarela, uma antiga receita desaparecida que Paolo fez ressurgir após muita pesquisa e estudo.
Nós entramos na cozinha de Paolo e depois provamos as delícias da gastronomia italiana típicas da região da Emília-Romanha.
Para saber mais o chef, o restaurante e os pratos italianos tradicionais de Modena, acesse:
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ATIVE AS LEGENDAS e dê o play!
OBRIGADO POR ASSISTIR!!
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Seja muito bem vindo(a) ao canal Provando o Mundo !!
Somos Vinícius e Daniela e estamos dando uma volta ao mundo num carro adaptado para conhecer a gastronomia dos cinco continentes! Visitamos restaurantes, produtores, plantações, grandes empresas, feiras, festivais gastronômicos e entramos na cozinha das pessoas para conhecer a culinária típica de cada região e mostramos tudo pra vocês!
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#Modena #gastronomia #viagem
Northern Italian Cuisine: Polenta, Focaccia, and Tiramisu
We go to the north of Italy for the 4th and last episode in our series on the cusine of the regions of Italy! Learn about the history (and preparation) of some famous Italian dishes in the north, and find out how to eat bread like an Italian!
Support this podcast today at Patreon.com/ColleenPatrickGoudreau
Liquid Gold: Bubbles, Sparkling Wine and Tepache with Alex Burch (S1E02)
For the New Years Eve episode of Liquid Gold, hosts Mike Wolf and Kenneth Dedmon visit with Alex Burch, beverage director of Bastion in Nashville to discuss all things bubbles and sparkling wine. Wolf discusses a homemade recipe for Tepache, a sparkling pineapple beverage. Dedmon talks prickly pear, and the hosts pepper Alex with questions for “Pair-a-Palooza” in which he talks about pairing everyday foods with fun wines. Bottles are popped!
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Liquid Gold: Hosts Mike Wolf and Kenneth Dedmon discuss all things beverage. Beer, wine, cocktails, coffee and everything in between is par for the course. Look for plenty of interviews with local brewers, bartenders, baristas and more.
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The Great Italian Food Journey with Aldo Zilli – 24 Nov 2020 | National Geographic Traveller (UK)
Get tips from Aldo Zilli, one of the masters of Italian cuisine, as we join him at home for a cooking demonstration showcasing dishes from around Italy. Learn about the very best produce and dishes — including where to try them — in a fascinating panel discussion, and discover the perfect wine pairings with our sommelier.
We’ll be talking about why food is so central to socialising and family life in Italy, as well as discussing the amazing regional specialities around the country: the polenta dishes of Lombardy; the bread of Tuscany; the cured meats found in Emilia-Romagna; the famous pizza and luscious tomatoes of Campania; the abundant lemons, oranges, almonds and olives cultivated in the volcanic soil of Sicily; and the artichokes and porchetta of Lazio. A journey through Italy reveals an ever-changing roster of fantastic ingredients and the finest regional cooking — and we’ll be taking our own tour from Aldo’s kitchen.
Originally recorded on Tuesday 24 November 2020
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Two Greedy Italians S01E01 - The Family
Chefs Antonio Carluccio and Gennaro Contaldo tour Italy to discover how their home country's culture has changed since they left more than 40 years ago, and how this has affected the way the population eats. Beginning in Emilia Romagna, the home of prosciutto and parmesan cheese, the pair have Sunday lunch with a traditional family, before meeting a group of career women in Bologna who do not cook at home any more.
Gennaro Contaldo's Authentic Italian Spaghetti Carbonara | Citalia
Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.
In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.
Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.
Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.
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Ingredients
4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti
Method
Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.