#focaccia is an ancient roman recipe however

[dostoyevsky-official]

Grandi has dedicated his career to debunking the myths around Italian food; this is the first time he’s spoken to the foreign press. 

Grandi’s speciality is making bold claims about national staples: that most Italians hadn’t heard of pizza until the 1950s, for example, or that carbonara is an American recipe. Many Italian “classics”, from panettone to tiramisu, are relatively recent inventions, he argues. [...] And his mission is to disrupt the foundations on which we Italians have built our famous, and famously inflexible, culinary culture — a food scene where cappuccini must not be had after midday and tagliatelle must have a width of exactly 7mm.

[...] “It’s all about identity,” Grandi tells me between mouthfuls of osso buco bottoncini. He is a devotee of Eric Hobsbawm, the British Marxist historian who wrote about what he called the invention of tradition. “When a community finds itself deprived of its sense of identity, because of whatever historical shock or fracture with its past, it invents traditions to act as founding myths,” Grandi says.

[...] Panettone is a case in point. Before the 20th century, panettone was a thin, hard flatbread filled with a handful of raisins. It was only eaten by the poor and had no links to Christmas. Panettone as we know it today is an industrial invention.

Parmesan, he says, is remarkably ancient, around a millennium old. But before the 1960s, wheels of parmesan cheese weighed only about 10kg (as opposed to the hefty 40kg wheels we know today) and were encased in a thick black crust. Its texture was fatter and softer than it is nowadays. “Some even say that this cheese, as a sign of quality, had to squeeze out a drop of milk when pressed,” Grandi says. “Its exact modern-day match is Wisconsin parmesan.” He believes that early 20th-century Italian immigrants, probably from the Po’ region north of Parma, started producing it in Wisconsin and, unlike the cheesemakers back in Parma, their recipe never evolved. So while Parmigiano in Italy became over the years a fair-crusted, hard cheese produced in giant wheels, Wisconsin parmesan stayed true to the original.

“Italian cuisine really is more American than it is Italian,” Grandi says squarely.

[...] Today, Italian food is as much a leitmotif for rightwing politicians as beautiful young women and football were in the Berlusconi era.

[P]oliticians understand the power of what Grandi terms “gastronationalism”. Who cares if the traditional food culture they promote is partly based on lies, recipes dreamt up by conglomerates or food imported from America? Few things are more reassuring and agreeable than an old lady making tortellini.

It wasn’t always like this. “The grandparents knew it was a lie,” Grandi tells me, finishing the last of his prosecco. “The philologic concern with ingredient provenance is a very recent phenomenon.” Indeed it’s hard to imagine that people who survived the second world war eating chestnuts, as my grandfather did, would be concerned about using pork jowl instead of pork belly in a pasta recipe. Or as Grandi puts it, “Their ‘tradition’ was trying not to starve.”

[...] As Grandi points out, a tradition is nothing but an innovation that was once successful.

Everything I, an Italian, thought I knew about Italian food is wrong

the most hated man in italy is a historian on a mission to prove that most immemorial italian traditions—like many elsehwere—date from 1860-1960

#focaccia is an ancient roman recipe however

[farzanatrading]

Herbs Online in Sharjah11 Fresh

11 Fresh Herbs Every Home Cook Should Use

Basil

Basil is one of the most important culinary herbs. Sweet basil, the most common type, is redolent of licorice and cloves. Basil is used in the south of France to make pistou; its Italian cousin, pesto, is made just over the border. Used in sauces, sandwiches, soups, and salads, basil is in top form when married to tomatoes, as in the famous salad from the island of Capri—Insalata Caprese, made with tomatoes, buffalo mozzarella, basil, and fruity olive oil.

Mint

Mint isn't just a little sprig that garnishes your dessert plate. It is extremely versatile and can be used in both sweet and savory dishes. In the Mediterranean, mint is treasured as a companion to lamb, and is often used in fruit and vegetable salads. Though there are many varieties, spearmint is preferred for cooking. You can add it to a bevy of dishes and drinks—lamb, peas, carrots, ice cream, tea, mint juleps, and mojitos. Spearmint's bright green leaves are fuzzy, very different from the darker stemmed, rounded leaves of peppermint.

Rosemary

In Latin, rosemary means "dew of the sea"—appropriate since it is indigenous to the Mediterranean. Rosemary is one of the most aromatic and pungent of all the herbs. Its needlelike leaves have pronounced lemon-pine flavor that pairs well with roasted lamb, garlic, and olive oil. Rosemary is also a nice addition to focaccia, tomato sauce, pizza, and pork, but because its flavor is strong, use a light hand.

Oregano

Oregano grows wild in the mountains of Italy and Greece; its Greek name means "joy of the mountain." The Greeks love oregano sprinkled on salads, while the Italians shower it on pizza and slip it into tomato sauces. Add chopped oregano to vinaigrette, or use it in poultry, game, or seafood dishes when you want to take them in a Greek or Italian direction. Oregano and marjoram are so similar in looks and flavor that they are often confused. Oregano, however, has a more potent taste and aroma; marjoram is sweeter and more delicate. Try it out in these Oregano Recipes.

 Thyme

Thyme comes in dozens of varieties; however, most cooks use French thyme. Undoubtedly thyme is one of the most important herbs of the European kitchen. What would a bouquet garni be without it? This congenial herb pairs well with many other herbs—especially rosemary, parsley, sage, savory, and oregano. Its earthiness is welcome with pork, lamb, duck, or goose, and it's much beloved in Cajun and Creole cooking. It's also the primary component of Caribbean jerk seasonings. Because the leaves are so small, they often don't require chopping. Get started with these Fresh Thyme Recipes.

Cilantro

Some call it cilantro; others call it coriander, or even Chinese parsley. Whatever you call it, chances are you either love it or hate it. This native of southern Europe and the Middle East has a pungent flavor, with a faint undertone of anise. The leaves are often mistaken for flat-leaf parsley, so read the tag. One of the most versatile herbs, cilantro adds distinctive flavor to salsas, soups, stews, curries, salads, vegetables, fish, and chicken dishes.

Dill

Since ancient Roman times, dill has been a symbol of vitality. In the Middle Ages, it was thought to provide protection against witches and was used as an ingredient in many magic potions. In the kitchen, its feathery leaves lend a fresh, sharp flavor to all kinds of foods: gravlax, cottage cheese, cream cheese, goat cheese, omelets, seafood (especially salmon), cold yogurt soups, potato salads, and all kinds of cucumber dishes (including, of course, pickles).

  Herbs Online in Sharjah

Get Fresh Herbs in Sharjah delivered to your home. We provide assured quality, farm- fresh Organic Herbs at the best rates and discounts. Buy Fresh Fruits & Vegetables Online in Dubai. Order Vegetables, Fruits, Dry Food, Frozen, Eggs & Dairy at the best prices & get it delivered to your doorstep.

#sharjah #Herbs #online

[90jeduardo-blog]

http://www.boredpanda.com/cat-shaped-bread-nekoneko-shokupan/ Japanese Bakery Makes Cat-Shaped Breads And They’re Just Too Adorable 2.1K Animals – Bored Panda / by Judita Kusaitytė/6 hours ago @nekoneko_shokupan Most people have quite diverse preferences when it comes to taste. The perception of taste is something completely subjective and opinion-based; therefore, there can be no “right” or “wrong” when it comes to taste preferences. As the ancient Roman saying goes, there can be no disputes in matters of taste. However, some would argue that aesthetics can add to any dish and make it not only pleasing to the eye, but also more appetizing. Japanese bakery Neko Neko Shokupanmust definitely agree with that, since they figured they’d elevate simple, traditional white bread by making it cat-shaped. And while going to Japan to taste it might be temporarily impossible due to the coronavirus pandemic, it could make a perfect quarantine DIY, so scroll down to the end of the post for the recipe. Baking bread has become a new challenge and somewhat of a perfect quarantine pastime for a lot of people Image credits: nekoneko_shokupan While baking bread has always been a good idea, it seems that people have also figured out baking bread is a perfect way to pass time during the quarantine. While we certainly can’t argue with that, we can offer you an unbelievably adorable baking project. After all, who can resist a home-made loaf of sourdough, focaccia or… cat-shaped Japanese white bread. These adorable loaves are made by Japanese bakery NekoNeko Shokupan This cat-shaped bread by Neko Neko Shokupan is the perfect inspiration for your next baking session. Since the Japanese bakery only sells their adorable loaves online in Japan, why not roll up your sleeves and try baking it yourself? We have a perfect recipe for that at the end of the post. The name of the bakery literally translates to Cat Cat Bread—very appropriate. They are now selling various flavored loaves online Chef Peter Sidwell offers some tips for people baking bread for the first time. . . . https://youtu.be/LGZ2H7eqQtg #bakery #quarantinelife #quarantine #recipes #recipesofinstagram #recipesofkitchen https://www.instagram.com/p/B_VeyihHkIa/?igshid=1meh655flkocu

#bakery #quarantinelife #quarantine #recipes #recipesofinstagram #recipesofkitchen

[aliesteem]

The Wonderful World of Focaccia

Great original photos were lost in the making of this writing piece. I’ve googled the best photos I could in replacement!

In the world of baking and pastry, there are thousands and thousands of unique foods rooted as cultural staples. Focaccia is one of them. A flavorful and traditional Italian bread. There is, surprisingly rich history behind the cloud-textured bread. I’m exploring it as well as a review of the focaccia I’ve eaten at bakeries La Focaccia of Eataly and Amy’s Bakery from taste, texture, composition to appearance. 

First off, we must know what focaccia is exactly.  As we know focaccia is a flat Italian bread but also known as the Roman words “panis focacius” literally meaning bread. It is a truly easy bread to create. All Recipes Magazines tells its readers “This may be the fastest yeast bread you make; it takes only one hour from conception to completion” It only consists of the simple ingredients of flour, water, dry yeast, salt, and olive oil. Historians believe that this basic recipe originated either in Northern Italy, ancient Greece or Rome before the growth of its empire. In the early years of focaccia, its dough was dimpled lightly with oil and baked on a piping hot tile on the face of a fire. These dimples can also be called dotting. The History of Focaccia Bread by Abigail’s Bakery describes dotting, “this creates multiple wells in the bready by using a finger or the handle of the utensils to poke the unbaked dough.” Within the process of baking the bread would be punctured to release steam from the bubbles that would accumulate on the surface of the bread. After, moisture is preserved by wetting the bread with more generous amounts of olive oil in these wells. According to The History of Things, focaccia wasn’t always meant to have risen during cooking. Their article states “Historically focaccia was unleavened, the recipe rises naturally in the right climate” over time yeast was added to give height to the bread in quicker time.  

There are other changes of focaccia that altered over time. The focaccia was once associated with Christmas Eve and Epiphany and only be eaten at that specific time of year. Since then Italian cuisine has branched out. Focaccia is now eaten all year round. New flavors have been incorporated “They can contain olive oil, rosemary, sage, garlic, cheeses, and onion. There are also sweet recipes of focaccia containing eggs, honey, raisins, anise, sugar, and lemon or orange peel.” Cultures in around the world such as Burgundy, Argentina, and Spain have their own versions of focaccia called fouaisse, fugazza and hogaza.  

There is also the continuous misconception that focaccia is merely pizza. “Focaccia is not pizza; it is not even a Sicilian deep dish pizza. Focaccia doesn’t have cheese on it; it’s actually flatbread … it is generally not as fluffy as focaccia” says It’s Not Pizza … its Focaccia article by 2gourmaniacs. In Italy pizza and focaccia are seen as two widely different foods. It is often foreigners or those unfamiliar to the cultures that confuse the two. Pizza is its own full meal whereas focaccia is considered a light snack or accompanying a dish such as soups, cooked meats, and salads or as sandwiches.  

I made a phone call to Amy’s Bakery of Chelsea Market on Manhattan’s 9th Ave and W. 16th street. I told them I was doing my own research of focaccia for a blog. The lady over the phone was thrilled and agreed to give me free focaccia to taste and assess. When I arrived there the next day with my friend. I love Chelsea Market. I’ve been there in the past, the colorful, unique shops is stimulating and exciting every time I go there. As I walked into Amy’s Breads I went to the cashier and gave my name. They were incredibly friendly and immediately knew who I was. An employee went in the back room and came back with cute, small paper folded neatly at the top with a note with my name and a smiling face stapled to the top. It was so adorable and kind. The employee asked me to go to the side of the store where she gave the paper bag and explained the flavored focaccia. I was given fragrant rosemary focaccia that also smelled of sweet vinegar.  I gave a piece to my friend and then took a big bite. I was immediately disappointed.  The focaccia was crusty but not in a good way. It tasted super dry, stale as if it was left out for a long period of time. Looking past the texture, the flavor wasn’t redeeming. The tangy, overbearing, vinegar taste took over the entire bread leaving my mouth sour. I felt as if I was forcing myself to chomp it down. I put the remaining bread back in the paper bag, rolled it up and stuffed it in my purse to give to my family members later on if they wanted it. I appreciated the great hospitality of Amy’s Breads but I didn’t enjoy their actual food. I went to go buy a bottle of juice to wash out the tang from my mouth. My friend did like it a bit more, however; consuming the entire big piece she had in her hand. She told me it could be the delight of free food that altered her perception of the focaccia and honestly I think that’s exactly what it was.  

The same day I arrived at my second bakery, La Focaccia. La Focaccia is a bakery specializing in breads in the famous Eataly market located on 5th Ave and 23 street in Manhattan, New York City.  I didn’t call beforehand plus I was in a rush this time around so I had to hurry up and buy. The atmosphere of Eataly was just as fast-paced as I was and La Focaccia itself was packed with a long line. The employees were quick to serve customers but did not have any hospitality as in connecting with the customers. There was barely any eye contact but I’m sure it was because of how congested the area was.   Luckily, I was tended in a matter of minutes and purchased a thick slice of focaccia bread topped with ham, basil, and mozzarella cheese for about $5. At very first taste I was impressed. The focaccia bread had a nice golden, brown color. It had a soft texture to the tongue  and the flavor was simplistic, the ham added the perfect touch of saltiness. The mozzarella added pleasant moisture and the strong kick of the basil herb came in and brought it all together. I liked this focaccia so much I gobbled it down. I thoroughly enjoyed La Focaccia’s bread and would definitely go back again. Amy’s Breads and La Focaccia are both bakeries that focus on breads specifically.  Experiencing the hospitality of their stores and the focaccia product itself I grasp just how dissimilar they are from each other. Amy’s Bread’s for one has inviting employees. They smiled, laughed and remembered customer’s names automatically. Whereas in La Focaccia, workers seemed much disassociated with no time to engage with customers other than to sell. When it comes to pure hospitality and quality of communication between buyer and seller Amy’s Bread wins with no argument at all.  

On the reverse, La Focaccia’s focaccia was delicious and well-made. The focaccia was so tender with a soft chew. The flavors were powerful but did not overwhelm me like the rosemary and vinegar at Amy’s Breads. I could tell that La Focaccia makes their breads fresh often where I sense that Amy’s Bread bakes focaccia themselves but may store batches for the following days and it’s easy to detect in the dry cardboard feel.   When I look into what these bakeries advertise I have a better understanding on why the results of their focaccia bread are the way they are. Amy’s Bread’s website elaborates what they provide in-store, “We offer a full selection of morning pastries, sandwiches, and salads, cookies, bars, cupcakes, layer cakes, coffee and espresso beverages”  From this I see Amy’s Breads has a wide focus on what they serve and what I found out from the manager the focaccia there is only made seasonally.  Focaccia is not Amy’s Bread’s specialty where it is at La Focaccia. On  La Focaccia’s website, they immediately state on their main page, “Eataly's bakery (La Focaccia) offers an abundant selection of focaccia, an Italian flatbread topped with high-quality ingredients.”  Visitor’s come mainly to La Focaccia for the Italian flatbread. It would make sense that this bakery would have perfected their focaccia recipes and procedures more so than Amy’s Breads. Evaluating texture, taste, and appearance La Focaccia has the better bread product easily. If a bakery had the hospitality of Amy’s Breads paired with La Focaccia’s quality of product it would create an all-round excellent experience.