# data[].attributes.body
Food

# data[].attributes.headline
ITALY: the country of  healthy Mediterranean food

# data[].attributes.subject
ITALY: the country of  healthy Mediterranean food

# data[].attributes.body
Fortunately Italian diet is one of the healthiest in the world.

# data[].attributes.body
ANNAPIA BOTTA

# data[].attributes.body
GRIVO ENRICO
RISOTTO ALLA MILANES E
• 320 g of rice
• 60 g of grated cheese
• 60 g of butter
• 20 g of veal marrow
• 1 liter and 1/2 of meat
• 1 small onion
• 1 bag of saffron

# data[].attributes.attachment_link.description
lombardia piatti tipici - risotto  milanese

# data[].attributes.body
PIEDMONTESE EGGS
MOCCIA ROSANNA

• 8 eggs
• 30 g of bacon
• 200 g of tomato sauce
• 2 green peppers
• 1 onion
• butter
• oil
• salt
• pepper
In Piedmontese cuisine with peasant origins, the peasants kept chickens for their meat and eggs in their hens and there were plenty of stuffed boiled eggs on our tables.

# data[].attributes.body
BACCALA' ALLA VICENTINA
GIOVANNA MARFELLA

The dish is characterized by the abundance of a very soft and fat sauce, , matched unfailingly with maiz polenta.

INGREDIENTS (4 people)
600-800 g of Spider quality stockfish, beaten and soaked for at least 48 hours in very cold running water
wheat flour 00
2 onions (200-300 g)
40 g of anchovies in salt, well cleaned
a bunch of parsley (about 50 g)
2 cloves of garlic
100 g of extra-virgin olive oil
butter
50 g of grated Grana Padano DOP cheese
fresh whole milk
salt and pepper

# data[].attributes.body
GRIVO ENRICO
CANEDERLI

Canederli are dumplings made with dried white bread, milk and egg yolks.

• 200 g of stale white bread
• 100 g of speck in a single slice
• 50 g of onion
• 2 eggs
• 20 g of butter
• 20 g of flour
• 1 dl of milk
• 1 tablespoon of chopped parsley
• beef soup
• chives
• salt
• pepper

# data[].attributes.body
LA PIADINA
ERIKA DE PASQUALE

La piadina (piada ou pida en dialecte romagnol) est une spécialité culinaire italienne. C'est un feuillet traditionnellement cuit sur un plat en terre cuite . La feuille de pâte est repliée et peut être farcie avec des ingrédients sucrés ou salés (jambon, fromage, etc.).

# data[].attributes.body
LASAGNE AL PAPAVERO
ENRICO GRIVO
Coarse poppy seeds.
Boil plenty of salted water, immerse the lasagna and cook for a couple of minutes, stirring occasionally with a fork so that it does not stick together.
Allow the butter to froth in a saucepan, add the poppy seeds and sugar, stirring to mix everything. Drain the lasagna, transfer them in a bowl, sprinkle them evenly with the seasoning prepared, stir and serve.
Lasagna

15 g of poppy seeds

60 g of butter

2 tablespoons of sugar

salt

# data[].attributes.body
FONDUTA
ILARIA D'ANTO'
INGREDIENTS FOR 6 PEOPLE

Fontina 350 g

Yolk 4

Butter 60 g

Milk 500 ml

Salt ( how much is enough)

White Pepper (how much is enough)

CHEESE FONDUE PREPARATION
1 Cut the cheese into pieces, pour it into a bowl and cover it with milk. Let it rest for at least 2 hours. Grease the butter in a pan together with the cheese well drained from the milk and cook in a bain-marie until obtaining a smooth and lump-free cream.
2 Add the slightly beaten egg yolks with salt and pepper and stir until completely absorbed. Cook for a couple of minutes and serve immediately. To keep the fondue constantly creamy place the cauqelon (the pot used for fondue) on a special iron structure with a lit candle on the bottom.

# data[].attributes.body
FRANCESCO PIPICIELLO
LASAGNE AL PESTO
Ingrédients:
-250 g de  pâte  fraiche "lasagna".

-1 l de béchamel.
-180 g de pesto (sauce de basilic frais.)
-3 pommes de terre moyennnes déjà bouillies.
-200 g d' haricots déjà bouillis.
-70 g de fromage parmesan rapé.
-1 cuillère de beurre.
-40 g de pignons grillès.
-sel.
Préparations:
Mettez les lasagnes dans une poêle. Couvrez avec un peu de béchamel et de pesto de basilic et complétez avec une pincée de parmesan  râpé.Procédez de la même manière ,en faisant trois couches de plus.

# data[].attributes.body
ICE CREAM
DALILA CIGNOLA

# data[].attributes.body
SALAME
D'ANTO' ILARIA
Umbria is characterized by its simple and wholesome food: the salami, of which Norcia is an important center. In fact, pig workers are called "norcini"   - according to a tradition that dates back to Roman times - because they have always come from Norcia and the surrounding area.

# data[].attributes.body
ABBACCHIO ALLA CACCIATORA
PADURARIU ROBERT
This preparation is typical of Rome and is very rustic: it is lamb's meat, a very young lamb of 3-4 weeks fed exclusively with mother's milk.

# data[].attributes.body
TAGLIATELLE WITH TRUFFLES SAUCE

# data[].attributes.body
TAGLIATELLE WITH TRUFFLES SAUCE
MATTEO MUTO

# data[].attributes.body
MANUELA ESPOSITO
LE SCRIPPELLE

Voici les « scrippelle  » un plat typique des Abruzzes, de la ville de Teramo.
Dans cette région il y a la tradition de préparer de crêpes, qu'on appelle "crespelle" le plus souvent utilisées en guise de pâtes pour des plats salés, comme par exemple les "cannelloni de crêpes". C'est un plat raffiné et délicat qu'on sert comme « primo » pour ouvrir le repas.

# data[].attributes.body
THE NEAPOLITAN ESPRESSO
ILARIA D'ANTO'
The introduction of coffee in Naples is due to Maria Carolina D'Asburgo-Lorena, married by Ferdinando di Borbone in 1768. A fundamental step in the history of coffee in Naples was made with the invention, in 1819, of the "cuccumella", the Neapolitan coffee pot.   The cuccumella allowed domestic preparation, then delegated to the mocha in the twentieth century, when the Neapolitans had already become skilled masters in handling the bar espresso machine invented in Turin in 1884. But what makes it so famous? According to the most, the "trick" lies in the excellent water of our areas but, in reality, the real secrets are in the " Neapolitan blend " and in its roasting .

# data[].attributes.body
FRIED PIZZELLE
FRANCESCO NATALE
Ingredients to make  the dough
Manitoba flour 500 gr
salt up to 10gr
water 320 gr
dry beer yeast 2gr
to make the tomatoes sauce:
provola100 gr
peeled tomatoes 200 gr
basil 8 leaves
Divide dough into 8 equal parts. Stretch and flatten out each piece with your hands to create little pizzas. In a large pan, heat the extra-virgin olive oil on high heat. Gently place each piece of dough in the hot oil and cook for about a minute on each side. Once the dough is puffy and golden brown on both sides, remove them from the pan and place on a paper towel to absorb the excess oil.

# data[].attributes.body
SFORNATO DI GROVIERA E PARMIGIANO
ANNAPIA BOTTA

Gruyere and Parmesan pie is a delicious appetizer that combines the delicacy of its consistency with the unmistakable taste of two of the most popular cheeses in Italy

# data[].attributes.body
TRIGO AL SUGO
MIRIAM FAVICCHIO

350 g de trigo

250 g de carne de cordero

250 g de carne de cerdo

500 g de tomates maduros

ricota salada y rallada

2 pimientos picantes

aceite de oliva
sal.
Después de limpiar  el trigo, remójalo durante la noche.  Hervir en agua hirviendo con un poco de sal, escurrir y sazonar con queso de oveja rallado y salsa de tomate.

# data[].attributes.body
ORECCHIETTE  WITH TURNIP TOPS
BENEDETTA CAPUTO
Orecchiette with turnip tops, also called "recchitelle" or "strascinati", are one of the most representative typical dishes of Puglia, especially in the province of Bari. This first course is prepared throughout the region, even with different accompaniments, from turnip greens such as broccoli or tomato sauce.

# data[].attributes.body
LA  'NDUJA

# data[].attributes.body
CALABRIA
LA 'NDUJA
MARIA GENNARELLI

# data[].attributes.headline
 SARDEGNA                                 

# data[].attributes.subject
 SARDEGNA                                 

# data[].attributes.body
PANE FRATTAU
ROSANNA MOCCIA

# data[].attributes.body
MACCHERONI ALLA MOLISANA
RENATO COTUMACCIO

420 g of macaroni
100 g of bacon
1 onion
1 clove of garlic
1 tuft of parsley
some basil leaves
hot pepper
pecorino cheese
oil
salt

In a pan, heat two tablespoons of oil and season the finely chopped onion and garlic.  Add the diced bacon, parsley, chopped basil and chopped pepper.  Cook for a few minutes. Boil the macaroni in plenty of salted water, drain them al dente, toss with the sauce and grated pecorino, mix them, put them on the serving plate and serve.

# data[].attributes.body
NEAPOLITAN PASTIERA
MARIA ANTONIETTA LOTTANTE

The pastiera is a traditional dessert consisting of an elastic but flaky shortcuts pastry and a creamy filling made with ricotta and wheat. there are many version of delicius cake , but the most famous is definitely the  Neapolitan  one

# data[].attributes.body
PANE FRATTAU

# data[].attributes.body
LA CASSATA SICILIANA
MARIA GIGLIO
La cassata est un gâteau décoré avec  glace et  gélée d'abricot.  À  l'intérieur il y a du gâteau d'éponge, sucre, fromage frais" ricotta" et  confits mélangés.

INGRÉDIENTS POUR 6 PERSONNES

Gâteau éponge 400 g

Massepain 200 g

Colorant alimentaire vert (Juste assez )

Le fromage frais "ricotta" de mouton 500 g

Sucre 300 g

Chocolat (gouttes) 60 g

Potiron (zuccata) 50 g

Vanille 1 baie

Rhum 30 g

Sucre en poudre 150 g

Fruits confits (au besoin )