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The Italians put themselves in the kitchen for mid-August lunch

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Ansa Live at 9 pm (ANSA)

Make a virtue of necessity. With the high cost of living, and the bad weather that is raging in various regions and large islands, the Italians get in the kitchen to prepare mid-August lunch, even for those who do not give up the tan even in the day of the party. Self at the beach the trays of parmigiana, meatloaf, omelettes to be tasted under the umbrella, in home tradition triumphs with chicken with peppers in Rome and its surroundings, goose in Umbria, amberjack along the coast, from Ponza to Milazzo. Iconic dishes offered in creative versions by different chefs. The barbecue in the garden will not be lacking but the veg proposals are growing. Animal Equality asked four vegetable cooking experts for advice on a barbecue that is respectful of the Planet and animals. Among the recipes published on Instagram, Essenza Vegetale suggests accompanying peppers and aubergines with tofu marinated in soy sauce, lemon and aromatic herbs. While “Kiss me in the kitchen” for August 15 offers marinated pumpkin first with ginger and then seasoned with lemongrass and chilli mayonnaise.

Mid-August: traditional lunch of chicken with peppers and goose
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The many tourists who are flocking to Rome will be able to book a table overlooking the Colosseum from Aroma, a starred restaurant where the chef Giuseppe di Iorio for the occasion recommends the Fusill’Oro with four cherry tomatoes, almonds and smoked caciocavallo and, in homage to the Roman tradition, the Glacier 51 smoked cod with clams, nectarine and sea asparagus. Goose, a typical dish of the Umbrian Ferragosto tradition, is offered on the grill for the Assunta dinner by chef Oliver Glowig happily settled in Borgo Petroro, near Todi (Perugia). For those who want a mid-August out of the fray and in the sign of the most contemporary Mediterranean cuisine, they can go to the Crotone area in Strongoli where at the starred restaurant Dattilo the chef-new mother Caterina Ceraudo, graduated in enology, has a summer menu that reveals the tastiest essence the flavor of local tomatoes, oil and citrus. As a dessert, at home or in a restaurant, salty ice cream and summer panettone are all the rage from North to South.

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Source: Ansa

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