What You Have To Know About
The Italian Recipes
My dear friend, you are looking for traditional italian recipes and you are going to be satisfied.
Since you are here, visiting our site and reading these Italian-Traditions.com pages you are possibly looking for something more than just recipes, though, and are at least somewhat interested in italian traditions and history.
If you just want to know about some pasta recipe (we said in our italian pasta section that pasta is the queen of the table in Italy) , sure you are going to find more than some, but I would like you to appreciate the particular spin that I would like to give to this extensive topic.
If you are looking for a 365 italian recipes a year calendar
, though, this is not
what italian-traditions is about.
Is that because 365 recipes are too many ?
I'd say to the contrary!
My idea is that there is no reason to limit ourselves to a number: to report a recipe per day for the whole year is certainly possible, and I am sure there is plenty of material already available out there, but this would mean that we would probably pursue a simple publishing exercise, straining to reach the target figure.
Although it is important, to me, to show that there are just many more italian recipes than the ones that are usually presented (sometimes even in Italy!) at the restaurant, the goal here is to provide inspiration and report the traditional gestures that are commonly observable within the domestic walls in Italy.
"Polenta e osei", "molecche", "passatelli" (just to name a few that I have familiarity with!) are dishes that you would not find at the normal restaurant: you'd have to go to either a special one in very specific areas or be invited for dinner to a friend's place (and a special friend as well :)).
Some of these recipes are almost uniquely prepared by grandmothers, aunties, mothers (of course grand fathers, uncles and fathers play their role here but, let's be honest, who's ever seen a "grandfather recipes book"?).
In this site, we want to report as thoroughly as we can typical recipes that express their manifest link to the territory, italian places and history.
As such, recipes cannot simply be a text on a page: they are intimately connected to the people who create them, narrate them, interpret them in the respect of the tradition.
For this reason, whenever possible, I will hand over to people that know their stuff and who open a window onto the past and present of the continuing italian traditions.
People like my family members and my wife's family members, but also new friends and connoisseurs from around Italy.
Whenever possible, I will strive to provide videos showing how these people "create", dubbing from italian (I'll leave some italian language as well.
Since not everything can be known by a single person, though, I am counting on the help from other passionates to uncover new unknown (or less known) italian recipes.
For this, a section will be created to contribute and keep the discussion live and growing.
Keep following Italian-Traditions.com
Italian Recipes at Italian-Traditions.Com
What is the best way to illustrate a recipe in general?
I am not sure there is one single best way of doing it, but for sure I know how I would not want to see one.
“Ingredients for 4 people:
- 2 eggs (not too big)
- Salt (at your taste)
Break the eggs, mix with ...
Put in the oven at 220 °C for ...
Would this appeal to you??
It for sure does not appeal to me!
Mind you, to be able to follow a recipe, you MUST have the ingredients and their recommended quantities, but this cold, “bill of material” approach is just about too impersonal and newspaper-like (yet another space article filled in).
When illustrating a recipe, I want to not simply know what the raw materials are, the preparation process and the finished product, but how all this links back to typical Italian traditions.
That is, it’s not simply because one follows some instructions that he or she becomes an expert traditional Italian recipes maker: you want to be right there where things happen, see beyond a bucket of flour or a few eggs.
A dish of “spaghetti all’amatriciana
” eaten at home is different
from the same dish consumed in Amatrice.
Obvious, you say? Maybe.
Yet, I cannot stress enough the importance of the fact that traditional recipes are an expression of a territory, of its people and its history.
I will do my best to make all this evident to you, by expressing what I feel and reporting facts from live and book research, hoping that you’ll be enthralled by the depth of the experience like I am.
For this, I will create links on the sidebar of the main page, to try and logically group the recipes the italian way.
(Read on by clicking on Page 2 below)
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