April 3,2009
Today was another sunny day,I took the local bus to the open street market,all the oldies go shopping there. I cooked some fritters also manicotti,
I saw this great bike it is a fixer upper tho.
I was walking an heard loud music, everyone turned their heads,it was this guy on a bike all decked out and the loudest music I have heard since I have been here.
4 comments:
Hi!
Buon Giorno!
I have a question, when you make manicotta, what kind of flour do you use to make the dough? Or do you buy ready-made manicotta shells?
If you make from scratch, do you use semolina flour or...?
Have a great week-end! Look forward to hearing more of your adventure soon...
Love
Hi!
In reading more of "Lords of Italy", the next rulers after the French in Italy were the Germans.
But was kind of a strange situation: some German would declare himself the emperor of the empire, i.e. all of Europe: trying to imitate Charlemagne.
Then he would go down to northern Italy and demand that people pay homage to him. If they would not, then the German ruler would fight a few battles, declare victory, and go back.
Then the Italians would do whatever they felt like doing again until some other interloper from the north would come down again. Rinse and repeat.
They would never stay long because southern Italy [from Roma down] in the summer had cholera, dysentary, and malaria: esp near the rivers where mosquitos would breed. So they would be forced to go back to Germany because their troops and cronies couldn't hack it.
Also during this period of time (1100 - 1400)many individual cities in Italy often warred with each other. Cities just ten miles apart bitter enemies and in constant warfare.
Also there was a "Kingdom of the Two Sicilies" during this time frame. The two Sicilies were Sicily the island and the entire southern part of Italy.
During this time the official languages of Sicily were Italian, French, Arabic, and Latin. Palermo was one of the biggest Arabic cities in the world of that time. Only Cairo and Cordoba were bigger.
Love
Hi!
From Plotkin's book:
"l'Artusi" or "La Scienza in Cucina e l'Arte del Maniar Bene" is the Italian "Joy of Cooking". published in 1891.
"Author: Pellegrino Artusi (1820 - 1911). Every Italian kitchen had a copy of "l'Artusi".
This is another reason why there was great sophistication in the cooking of even the most humble home in Italia, esp of people born circa 1896:
(1) the basic ingredients were very good because of the volcanic soil and
(2) universal access to "l'Artusi".
Love
I make manacotti from semolina flour
genethebean
Post a Comment