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Have you ever tried to cookItalian dishes?Did you succeed?Do you want to know how

to make ‘’lasagna’’ ?Do you want to know why macaroni is called this way?

Do you really want to know where the invention of the pizza came from?THEN… ALL YOU HAVE TO

DO IS TO READ THIS SIMPLE GUIDE THAT WILL TELL YOU EVERYTHING ABOUT OUR SPECIAL DISHES!

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ITALIAN

DISHES

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INTRODUCTION

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Let’s start to say that our dishes are all prepared

with natural ingriedients . The main feature is that our cooking is

extremely simple! We use many condiments as salt,oil,parsley,origanum, etc.

Cheese and wine can not miss during our meal ! There are many different kind of them; if you go

to the north Italy you can find different production of

them compared to southern Italy! So we have a lot of dishes spread throughout

Italy

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Historically, Italian cooking was influenced by Etruscan civilization,

by ancient Greece,ancient Rome,Jewish and Arab cooking. It was influenced

also by the discovery of the America with the intrduction of new

kind of food :potato,tomatoes,peppers and also with the corn.

The main feature is that in Italy every city has its

typical cooking becouse of their different history,their

different climatic condition and becouse of their different

cultures.

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The first part of our recipes that I want to show you is the part when we will talk about the pasta! We don’t know where it was born but someone say that

it was born in Sicily(Italy),the homeland of the fantastic Italian dishes: macaroni! In fact the name ‘’macaroni’’ cames from the

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Sicilian verb ‘’maccari’’ that inEnglish means ‘’to knead’’ .

It’s not the true,the pasta won’t make you fat! Many people say that if they eat pasta,they will get fat,but it’s not the truth because pasta contains amid (75%),protein (b series compared to those of meat) that can became protein of series A if the pasta is accompanied with vegetables !

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Lasagne

Name Origin: Ancient Greek,LàganonThe origin :the firt time that appears in a writing mode is in ‘’ de Re coquinaria’’ by Apicio.Homeland: Emilia,MarcheThe tradition: lasagna is flavoured by many layer of dough,Bolgnese sauce and béchamel.

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Ingredients:Lasagne 500 grBéchamel 1kgParmaesan cheese

For the sauce(ragù):1 carrot1 onionSalt1 glass of red wine1 glass of milkBacon 100 grMeat broth 250mlPork meat (chopped) 250grBeef 250 grTomato sauce 250mlButter 50 grPepper1 celeryfour tablespoons of olive oil

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Let’s start to prepare meat broth.Now make a chopped made up by onion, carrots ,celery

and fry and put it on a pan with the olive oil and butter . Finely chop the bacon and add it to the pan with the chopped meat a few minutes later,

then fry it all for a few minutes over high heat .Add the red wine and let it evaporate while keeping the focus on high flame .

At this point add also the pasta (or the tomato paste dissolved in a little broth ) ,

broth , pepper and a pinch of salt and let it cook in the pot partially covered for at least 2 hours,

stirring occasionally and adding the broth remained and lastly the milk .While your ragù is cooking, prepare the béchamel(pag.),

remembering that for the lasagna the béchamel should be fairly smooth . When the sauce is ready ,preheat the oven at 160° and start assembling

your lasagna : Grease a rectangular pan, spread a couple of tablespoons of sauce and line the bottom

with pasta,thencover it with béchamel,ragù and Parmaesan chees,then cover all with pasta and make the same

untill you finish your ingredients.In the end cover your lasagna with Parmaesan chees

and put all in the oven for 50-60 minutes

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Saffron RisottoName Origin: risòtt gialdThe origin : in the 8 september 1574 the Belgian glassmaker Valerio Flanders ate a plate of rice colored with saffron at the wedding of his daughter .On that date, there was the celebration of the birth of Mary, but also the celebration of the cathedral dedicated to Mary Nascent. And, of course, had a special value for him who worked in the windows of the Duomo, in particular those with episodes from the life of St. Helena.The saffron created specal s effects with the colour.At that time they thought that the gold colour had a pharmacological importans .In fact they put a gold powder on the meal.Homeland: Milan,LombardiaThe tradition: We can find many different version of this recipe. Somene add mushrooms, sausage or seafood.

INGREDIENTS:Butter :125 grWhite wine:1 glassBroth :1ltOnion :1Rise :350 grSoffron :1 sachet

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Let’s start chopping onion, then melt over a low heat 80gr of Butter and add the onionThen mix up. Add the rice and let it absorb the butter,turn up the heat

and wet rice first with wine and then with two ladles of broth.Repeat this untilThe rice is cooked.

In the last 5 minutes dissolve the saffron in a little broth and put it on the rice. In the end,when

The rice is cooked,add the parmesan cheese and salt if necessary.

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Name Origin: According to another hypothesis, the name originates from the hamlet of Grisciano, in the comune of Accumoli, near Amatrice.The origin :The origin of the “Amatriciana” was a recipe named “gricia”. Grici were what the Romans called the sellers of bread and comestibles. They were so called in that a number of them emigrated from the Swiss canton of Grisons.The invention of the first tomato saucesHomeland: RomeThe tradition: Bucatini, also known as perciatelli, is a thick (spaghetti-like) pasta with a hole in the centre. Its length is 25–30 cm with 3 mm of diameter. Amatriciana sauce is a traditional Italian pasta sauce based on “guanciale” (cured pork cheek), “pecorino” cheese and tomato.

BUCATINI ALLA AMATRICIANA

Ingredients: 3 ounces "guanciale", cubed 1 tablespoon extra virgin olive oil 1/3 cup finely chopped onion 1/4 teaspoon red hot chili pepper (or to taste - mine was very fresh and hot) 1/4 cup of dry white wine 1 cup canned whole tomatoes and juice, crushed 8 ounces Bucatini pasta (or spaghetti) 1/2 cup freshly grated Pecorino cheese salt to taste

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Bring a large pot of well salted water to a boil. In a large fry pan, cook the guanciale over medium heat for several minutes until crisp but not brown.

Remove the guanciale with a slotted spoon and reserve, but leave the fat in the pan. Add the olive oil, onions and chili pepper and cook for several minutes until the onions

are just soft but not browning. Add the white wine and cook for one minute. Add the tomatoes and the juice and reserved cooked

pancetta and cook over medium low heat, uncovered, for 15 minutes. You want most of the liquid to cook off. Meanwhile,

cook the pasta until still a little firm. With tongs, remove the pasta from the boiling water

and place right into the tomato mixture. Thoroughly coat the pasta with the tomato mixture.

Turn off heat and add the cheese, tossing well. Taste for salt and add if needed.

Serve immediately and pass extra Pecorino around. Be sure to serve a big red wine with this dish.

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There are different version of this kind of dishes.It is called ‘’bolognese’’ but we want to show you the neapolitanVersion.

Bolognese

Ingredients:Beef’s MeatTomato SauceOilOnionSaltPepperSpices

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To prepare a good Bolognese sauce you have to buy good beef’s meat.That’s the most important thing! Remember that! Put a little of oil in a pan and let it warm up. Add some pieces of onion. When the onion is baked, add the meat. Let it warm up and adjoin tomato sauce, salt and spices, if you like them. The Bolognese sauce or “ragù” has to broil three hours!! (Too much time!) When your sauce is finished, you can prepare the pasta!Pasta:Use macaroni or spaghetti! Put a pot full of water on a flame. Add the salt and wait the water boils.

Now you can put your pasta in the water. When it is baked, you can drain and join it to the sauce! Here’s your “pasta al ragù”!! Enjoy your meal!

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In this second part of our recipe book we want to talk about the meet andThe fish. The fish was very important for the ancient mediterranean population. It Contains many proteins (20% ca) and it is richer in calcium, iodine, vitamin A than the meat;is ideal for those who have high cholesterol and it also cures high blood pressure.The meat is mostly made of protein. In 100gr of meat there are 21 gr of protein,5 grOf fat,1gr of mineral salts and calcium,vitamin A,D,B ,sodium and iron.The protein and The iron are the essential nutriments that makes the meat very important In a diet.

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Name Origin: The term lamb probably derives from the Latin “baculum”, the place where the lambs were bound to make sure they didn’t escape. The origin :Since ancient times, the Roman “abbacchio” reflects the importance that sheep farming has in Lazio.

Homeland: RomeThe tradition: The “abbacchio” is obtained from lambs young who still do not graze and feed only breast milk. It is browned in oil and ham into small pieces.Then we put rosemary, vinegar,

“Abbacchio”

Ingredients:1 kg lamb shanks cut into chunks the size of a small apple 50ml olive oil Knob of butter 1 lamb’s kidney, cubed About 250ml dry white or red wine 2 x 5cm sprigs fresh rosemary 4 cloves garlic, peeled 5 small anchovies in oil, well drained 4-5 tbsp red wine vinegar

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Wipe the meat to remove any bone fragments left by your butcher. Heat the oil and butter in a deep, heavy based frypan over low-medium heat.

Add the shanks and brown on all sides. Add the kidney and cook, stirring, until brown. Season with salt and pepper. Pour over the wine. Reduce heat to low and simmer,

covered, for 1 hour or until tender, occasionally basting with the wine during cooking.

If using a slow cooker, turn the dial to automatic and leave to cook for 8 hours. If you are baking the shanks, cover and cook at 160°C for 1 ½ hours.

Remove the leaves from the rosemary sprigs and chop. Pound with the rosemary, garlic and anchovies. Add the red wine vinegar.

Ten minutes before end of cooking, add the vinegar mixture and allow the alcohol in the vinegar to burn off.

Serve.

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marinated anchoviesName Origin: It is called in this way beacause of his preparation.Homeland: CilentoThe tradition: It represented a poor recipe,eawy to prepare. The fishermen easly find the ingredient.

Ingredients:Anchovies 500 grPepperHalf-glass of oilwhite wine vinegar 2 tablespoonsGarlicParsleylimon

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The first thing to do in the preparation of marinated anchovies is to prepare the marinade:

chopped parsley in a food processor, and then emulsified in a bowl the oil, chopped garlic,

the vinegar and the juice of lemons and add a pinch of salt, pepper, chopped parsley. Now clean off the anchovies, squamatele (where necessary) with a knife,

removing the head first,In a bowl, put a layer of marinade, and recline the first layer of anchovies,

being careful not to break them;

continued so until the end. Let marinate at least 5 hours before serving.

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Ossobuco (marrowbone)Name Origin: l'Oss Buss, The origin :the original recipe is without tomatoes beacuse it was considerated a kind of poison.,so it was mainly ornamental.Homeland: MilanThe tradition: is most used the veal meat beacause it’s tenderest-

Ingredients:4 slices of veal(300 gr ea.)White flour50 gr of butter¼ of onion choppedA ladle of brothA small fresh tomatoes peeled and choppedSalt

To make the ‘’gremolade’’Grated peel of a lemonA handful of parsley leaves, choppedAnchovy boned

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In a large pan fry the onion in the butter, put marrowbones a little floured, brown them on both sides, turning them without prick.Pour a little broth, Tomatoes,salt, cover the pan and cook at a low heat for an hour and a half, until they look slightly frosted.Five minutes before serving, add the "gremolada", a chopped yellow skin of lemon, parsley, garlic and anchovies, stir well and serve with risotto Milanese(pag 10).

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“braciole”Name Origin: means "little bundles" Homeland: NaplesThe tradition: Braciole are slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut fettine ("small/thin slices"), which never have bone and are generally thinner.

Ingredients:Pork MeatParsleyGarlicCheesePine Nuts

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Take a slice of meat and stuff it with parsley, pine nuts, cheese and a little piece of garlic;fix it with some cotton or a toothpick.Now, you can put it in the sauce! You have to wait three hours, then the meat will be ready!

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SWEET CAKE !Everyone loves sweets and cakes!In this third part of our recipe book,we want to talk about the traditionale cake Of our country. Even if they’re not so healthy ,no-one can refuse a cake…but but how can you balance this high caloric intake?

…You have just to run! We would do anything for a sweet!

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Name Origin: From the custom to offer this sweet during marriage, the future brides who received the sweet, nicknamed “maritozzi” their donors.The name “maritozzo” derived from this custom.Homeland: RomeThe tradition: The cake is made of soft bread made with pine nuts, raisins and candied orange peel and then we put whipped cream.

”maritozzo’’

Ingredients:2 1/2 teaspoons yeast 3/4 cup (180 ml) milk 6 Tablespoons light brown sugar 1 teaspoon salt 2 eggs plus 1 yolk 8 Tablespoons (4 ounces) unsalted butter at room temperature 1/3 cup chopped candied orange peel 1/3 cup currents sprinkled with 1 tsp almond extract 1/3 cup pignoli nuts 3 1/2 cups (420 g) unbleached flour

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In a mixing bowl dissolve 2 1/2 teaspoons yeast in 3 Tablespoons water. Add the remaining ingredients. Mix well and knead for 5 minutes. Dough should be light and spongy Let rise until doubled, about 1-1 1/2 hrs Punch dough down and take egg-sized pieces and shape them in to somewhat flattened ovals. Dip each one into beaten eggs and roll in sugar. Place on a well-greased sheet pan and let rise until doubled, about 1 hour. Bake at 375 F (188 C) for about 15 minutes, until golden brown. Remove to a wire rack to cool Makes 12 to 14

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“panettone”

Name Origin: pan di scior o pan de to , Toni,a baker from Milan, during a banquet burned the bread, and he tried to save it with eggs, sugar and spices. He created the recipe for the cake, the "pan del Toni". The origin: every year,during christmas ,the whole famuly waited for the ‘’pater familias’’ to come. He gave them a great piece of bread as a sign of communion.Homeland: Milan

Ingredients: First kneading450 gr sugar400 gr water600 gr egg yolks400 gr natural yeast 1000 gr flour(500 manitoba 500 flour 00)650 gr butter

Ingredients, second kneading250 gr flour100 gr sugar150 gr egg yolks150 gr butter30 gr salt6 gr vanilla pods600 gr sultanas pre-soaked and dried600 gr candied fruit (300 gr orange peel,300 gr citron peel)

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FIRST KNEADINGDissolve the sugar in 260 gr of water, add the egg yolks, the flour and the natural yeast broken up into small clumps, knead until it’s elastic and add the rest of the water, then finally the butter at room temperature. Let rest 12 to 14 hours at 25°C; the correct leavening is obtained with the dough at 26°C . It should triple in volume.

SECOND KNEADINGWith the flour knead the first kneading until is elastic add the sugar and the egg yolks, knead thoroughly and add the butter and salt, then add the fruit.Let the dough rise for one hour, divide into portions, let rest another hour, then pirlare (to make the dough round) and place in the moulds.Let rise another hour and levitate at 30°C for 5 to 6 hours. Bring to room temperature and bake at 155 -160°C approximately 60 minutes for each kilo. When taken from the oven, turn upside-down for at least 3 hours; put in bags the next day.The above indicated natural yeast is the sour dough produced after having strengthened it at least three times, each time with the proportion of natural yeast being three to one, and having been left to ferment at 28°C for three hours after each kneading.

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BabàName Origin: babka ponczowa

The origin :The baba is a derivation of a sweet natural leavening from PolandThe inventor of the baba was King Stanislaus Leszczyński who delighted inventing new dishes. The king, apparently could not eat Kugelhupf, a typical pastry of France that was too dry. It was then soaked in syrup and Tokaj.The typical mushroom shape is due to the famous confectioner Nicolas StohreHomeland: NaplesThe tradition: full of rum,,it seems to be a mushroom!

Ingredients:Eggs RumSugarYeastMargarineFlour

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Take a bowl and put in it the eggs, the margarine, the sugar and the yeast. Now, stir the ingredients with a mixer. When the mixture will be smooth and homogeneous, put it in a baking tray, earlier buttered. Let the sweet rise and then put it in the oven for 30 minutes at the temperature of 220°.While your sweet is in the oven, you can cook syrup to spill it.Put a small pot full of water and sugar on a flame. Let it warm up. When the syrup is ready you can add to it the rum. Now, take your “babà” from the oven and wet it with the syrup!!Is it simple, isn’t it?!

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Name Origin: it is called sanguinaggio because originally theMain ingredient was the blood of the pigHomeland: NaplesThe tradition: There was the tradition to eat a pudding made up with the blood of the pig.This kind of cake is called ‘’sanguinaccio’’. Now the blood has been replacedBy chocolate.

sanguinaccioIngredients:cocoa:100grSugar 450 gr2 tablespoons of flourstarch Milk 250 ml2 sachets of vanilla extract Cinnamon Butter 50gr. cedar

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Mix in a bowl the cocoa, sugar, flour, milk, a tablespoon of starch, cinnamon, a teaspoon of vanilla, a bit of butter. Cook until boiling. Remove from heat and add another teaspoon of vanilla and cedar. Serve cold with the chatter.In the old days the original recipe calls for the use of pig blood (hence the name) that was cooked with milk, sugar, flour, cocoa, cinnamon, vanilla and candied fruit.

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Thanks you all for Watching our recipe book!We hope you like it !BYEEE !

A work written by Di MartinoRoraria Rita,Lastra Rita Chiara,Granata Emanuela.P.S I’m hungry now,and

you?

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LasagnePag.8-9 Soffron risotto pag. 10-11Bucatini all’amatriciana pag. 12-13Bolognese pag. 14-15abbacchio pag. 17-18Marinated anchovies pag. 19-20Ossobuco pag. 21-22Braciole pag. 23-24Maritozzi pag. 26-27Panettone 28-29Babbà 30-32Sanguinaccio 32-33