Ingredients

ITALIAN
FOODS AND
FESTIVALS
In Italy we have lots of festivals, typical products linked to
aspect of daily life, the cycle of seasons and the availability
of agricultural products.
WHEN
First week of October
WHY
We used to celebrate
Saint Mary (Madonna)
CARNEVALE
WHEN
40 days before Easter
and the day before
Ash Wednesday.
Under the rule of the King of Austria, the festival was
forbidden in 1797 . It reappeared gradually in the nineteenth
century, but only for short periods.
WHY
The people of Italy
started to dance and
riunite in San Marco
Square because of
their victory against
the Patriarch of
Aquileia in the year
1162. For one day
people want to do the
opposite of what they
usually do.
GALANI
Ingredients: flour, sugar,
butter, eggs, milk, liquor,
vanilla essence.
Origin: ancient Rome.
STOCKFISH
It was reached in Lofoten
Island in 1431 by the
Venetian nobleman Piero
Querini and a few of his
sailors.
Baccalà mantecato
Baccalà rosso
FRITOE VENETE(Pancakes)
Ingredients: eggs, sugar, liquor, raisins, pinenuts
Origin: In 1600 Fritoleri made an association that
ended in 1800. Their recipe dates back to 1300
and it’s the most ancient recipe in Veneto.
RISO ALLA SBIRRAGLIA
Ingredients: rice and different types meat.
Origin: Rice was brought to Italy by Venetian
merchants during the 14th century .
CHRISTMAS AND
EASTER EVE
BRODO DI CAPPONE
(CAPON BROTH)
It’s a typical dish that derives from the rural
background of our territory.
BOLLITO MISTO
(MIXED BOILED)
It’s a mix of various meat
boiled together and served.
CHRISTMAS DISHES
BACCALÁ (WHITE)
BACCALÁ (RED)
PANDORO
RISOTTO WITH
RADICCHIO OF TREVISO
Ingredients: flour,
sugar, eggs and
butter. It has a typical
shape of an eightpointed star.
Origin: goes back to
the ancient Rome.
EASTER DISHES
EASTER DOVE
It’s a typical dove-shaped
cake with almond
LAMB
We use to eat it with
potatoes on Easter day
TIRAMISU’
It’s a dessert made with
Savoiardi biscuits
soaked in coffe and
Mascarpone cheese
cream.
EPIFANIA
WHEN
On the 5th of January
WHY
An old fake woman is
burned on a pile of wood.
The fire is symbolic for
HOPE and the old woman
symbolizes all the old bad
things.
PINZA
Ingredients: yellow&white flour,
raisin, schnapps, salt, butter, sugar,
dried figs, pinenuts, orange zest,
flannel seeds, iced sugar
TORRONE (nougat)
Ingredients: honey, sugar, water, egg,
Hazelnuts.
Origin: It became popular in 17th century
The Restaurant
Two owners:
Alessandro and
Flavio Doretto
Local foods:
Salami, Cheese,
Pasta, Raddish
In Musile di Piave,
via Fossetta 31
Alla Fossetta
Important
people: Ernest
Hemingway,
(autograph in
1948)
People used to pay with
paintings or gift (not
always money)
Symbol of Venetian family
TYPICAL FOOD
The owner showed us some local food:
SALAMI: sopressa, Brasiola del Piave, Fumera
COTECHINO AND MUSETTO (types of pork)
CHEESE: Montasio, Drunk cheese
RADICCHIO OF TREVISO
SARDINE (sardines)
Alessandro Doretto in
“Alla Fossetta”
Sarde in Saor, rise and meat, polenta.
cotechino
Montasio cheese
Drunk cheese
(seasoned in marc)
Brasiola del Piave
Handmade pasta
POLENTA
Polenta is a typical food of our country.
It’s made of mais and water.
Polenta has two different stories:
Polenta was used in ancient
Egypt but made of SPELT
Christofer Columbus brought
Polenta to Spain and Portugal and
then to Italy from his journey to
the Dominican Republic in 1500
In World War II all fields were destroyed, so scientists decided to
bring again mais to America and try to re-produce the mais there.
INTERVIEW
1. What are typical venetian dishes?
- Salami, rice with meat, pasta with beans
2. Where can you find the ingredients for your dishes? Are they expensive?
- No, they aren’t, they are natural ingredients. We take them from farms near
here.
INTERVIEW
3. Are local dishes popular or not? And more requested by foreign people or
local people?
- They are still popular, but more popular among the older generations. Foreign
people are more interested in local dishes than italian people.
4. Is it easier to prepare local dishes or international ones? What is the most
difficult dish to prepare?
- Local dishes are more difficult and the most difficult is “sarde in saor”
because it has a very long prepartion time.
INTERVIEW
5. What is the most popular dish in your restaurant? And what is your
favourite one?
- The most popular dishes are pasta with duck and grilled meat. My favourite
dish to prepare is handmade pasta because it gives me more satisfaction.
6. Have new types of restaurants made local dishes less popular?
- They shift the focus of young people on new types of food, forgetting about
the traditional ones.
DUTCH FOOD
KRUIDNOTEN
Ingredients: brown sugar, butter, milk, selfraising flour, tablespoon speculaaskruiden
Origin: It is a Dutch festival, with Saint
Nicholas. The tradition is that you put your
shoe under a chimney, you sing a song and the
next morning you get a present with food.
WHEN
5th of December on that day you get loads of
presents, but only if you have been sweet
during the year. You can only find kruidnoten
in supermarkets during September and
February.
TOMPOEZEN (millefoglie)
Ingredients: puff pastry, sugar, cornflour, butter, egg, poedersuiker, milk, vanilla essence.
We eat this dish on “koningsdag” which means kingsday. On this day we celebrate the birthday of
our king; we organize vintage markets and we eat orange food, because orange is the colour of The
Netherlands.
Christmas eve in the Netherlands
Entrée: tomato soup (or mushroom, spinach and pumpkin soup)
Main course: stuffed turkey (similar to American thanksgiving)
Main course: 'gourmetten', prepare
your food with mini frying-pan.
Cook various things like: meat, fish,
vegetables, omelette and mini pancakes
Gourmetten
Tomato soup
Mushroom soup
Easter in the Netherlands
Special breakfast: eggs, fruit juices, croissants, different
types of bread and stuff that you can put on your bread.
No special dinner during Easter
“3 OKTOBER”
Around 1570, Holland was occupied by the
Spanjards, as was Leiden. So we celebrate
the day when Leiden was freed from the
siege of the Spanjards. On that day we eat
“haring” and “wittebrood!”. There is also
a fair on this day.
Relief of Leiden (1574), by Otto van Veen. Inundated meadows allow
the Dutch fleet access to the Spanish infantry positions.
HARING & WITTEBROOD
It basically exists of the fish called
Haring or Herring in English, which is
put on a white bread. To add some
taste some people like to put chopped
onion or pickles on top
Feeding the Planet
without eating
TAKE CARE OF
BIODIVERSITY
MORE
ENERGY
LESS
CHEMICALS
RESPECT THE
CYCLE OF
SEASONS
LESS
POLLUTION
NOT TOO
FAR FROM
HOME
LESS WASTE