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focaccia. Liguria tastes good by Ligucibario! Focaccia col formaggio di Recco

focaccia, Ligurian excellent "street food"

The name "focaccia" probably comes from the Latin word "focus" = heart. This dish is mentioned in a document from the year 1312. Ligurian focaccia is excellent "street food" and you can eat this dish anytime, anywhere. At the end of the century had 16en Bishop Matteo Gambaro focaccia banish from the churches, because the love of the people for focaccia was rampant. The seasonal variations of focaccia contain not only sage, onions, olives, but also less orthodox ingredients such as rosemary, oregano, Thyme and zucchini flowers. The ingredients that make really delicious focaccia are three: use excellent extra virgin olive oil, ability, because the surface of the focaccia "signature" of the baker, and patience, because the dough will really slow. Eat your focaccia really hot and vice versa, so that the salt crystals are taken up by their tongues.
Recommended wine: white wine, Vermentino (Riviera del Ponente DOC, DOC Val Polcevera, DOC Golfo del Tigullio DOC and Colli di Luni).

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(GE): Käsefocaccia - Liguria by Ligucibario tastes good!

"Probably the most addictive food on the planet" ("Probably the food, the world causes more dependency"), which is the opinion of Fred Plotkin, the American guru. The origins of this great food go to the time of the pirate attacks back. The coastal inhabitants to save themselves, had to leave their villages and flee into the hinterland. Here the flour and the daily agricultural products (such as the sheep) were joined together. The result was the ancestor of the "Käsefocaccia. In the past, "Käsefocaccia on 2 November eaten. You can eat this dish year-round. Es wird mit frischem „mollana vaccina“ (eine Käseart aus Kuhmilch) aus Sori oder mit frischem Crescenza (sehr weicher Frischkäse) zubereitet. Wenn Sie „Käsefocaccia“ essen wollen fragen Sie bitte: „Einen Teller Focaccia col Formaggio“ in richtigem ligurischen Dialekt.
Weinempfehlung: Weißwein, DOC Golfo del Tigullio Bianchetta oder DOC Cinque Terre Bianco, aber einige ziehen Rotwein (DOC Riviera di Ponente Rossese d’Albenga) vor.

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L'arancia Pernambucco al Salone Agri Tues con l'Associazione Italiana Finalborgo Etnogastronomi

Domenica 13 marzo, ore 10.30, IEA Italian Association Etnogastronomi on Salone agribusiness Ligurian Finalborgo the event "The chain of pernambucco. At the Hall-Liguria area workshops attended by the Chairman Umberto Curti and his partner Joseph Conrad to the IEA, then Professor Maristella Guglielmi, Giovanni Minuto (Director of the Center for Testing and Agricultural Assistance - Special Agency of Chamber of Commerce of Savona) and Giacomo Parodi .
Also, Saturday, March 12, 10 am at Arena events, IEA participates with the intervention of Joseph Conrad "The transformation of local products: examples of success and possible developments" in the debate "Food safety, innovations and projects for the products the territory. "
IEA Italian Association Etnogastronomi meet professional active in the protection of authenticity, in the promotion of the territory, in the design of thematic initiatives related to food, wine and authentic sites. Pernambucco The orange is one of the finest cases of local production on the coast from Savona, recovery of a tradition that saw the citrus in the Mediterranean region and gradually establish itself on the west coast. The event "The chain of pernambucco" (free of charge by reservation to the secretary of the Fair, 019 6898607) ethno-historically reconstructs the story, and - having undergone specialized scientific - proposes degustazione la marmellata e il liquore di pernambucco prodotti artigianalmente sul territorio finalese. Per informazioni,
A.I.E. Associazione Italiana Etnogastronomi,
http://etnogastronomi.blogspot.com/ , tel. 010 5299905

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Farinata di ceci: cake chickpea flour - Liguria tastes good by Ligucibario!

Diese Torte aus Kichererbsenmehl wird in Kupferauflaufformen gebackt. Farinata ist ein altes und historisches Rezept und wurde in der Vergangenheit „Genuas Gold“ genannt. Farinata ist ein einfaches Gericht, das in der vergangenen Zeit am Karfreitag oder zu Neujahr gegessen wurde. Von der Toskana bis Piemont und Frankreich, kann man verschiedene Variationen dieses Tellers finden: „calda calda“ in Massa, „cecina“ in Pisa/Livorno, „bella calda“ in Piemont, „socca“ in Nizza und wirklich merkwürdig „sciocca“ im Osten Liguriens. In Schriften des 15. Jahrhunderts hat man den historischen Namen von Farinata gefunden: „scripilita“ aus dem lateinischen Wort „scribilita“, die eine Art „focaccia“ ist. Über Jahrhunderte hinweg haben sich Variationen der Farinata vermehrt: Farinata mit Jungfischen (in Noli und in der savonese „tortellassu“ genannt), mit Zwiebeln, mit Paprikaschote, („mail“ in Imperia genannt), mit Artischocke, mit Bratwurst, mit Rosmarin… Der Genuese liebt „il bordo“ - den Rand, because this is the crunchy part, and the really hot porridge.
Recommended wine: white wine, DOC Val Polcevera Coronata.

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