Typical+food+in+Veneto+region

=OUR STAFF-WORK=

//Ivan--Andrea Stefani--Silvia--Andrea Mozzo--Marzia--Matteo//


 * PRESENTATION**

We present some foods that are speciality in Veneto Region (Italy). The presented plates have some peculiarities: q At the beginning of 1500 the bean was imported from ((the)) South America to Italy and it was grown especially in Lamon, a small town of Veneto, because of ((for)) its good position (shallow-mountain ((mauntain))). The dish ((course)) “Pasta e fagioli” (pasta and ((end)) beans) was originally a poor food, eaten by farm workers of Northern ((Northen)) Italy, when people were poor and they had no meat to eat. Nowdays this kind of meal has become ((to be)) highly valued and is served in the most renowned restaurants. You can find more information ((informations)) visiting> http://www.tipicalia.com/main/prodotti_tipici/fagiololamon.html

-The “Baccalà” (stockfish ((stokfish))) is a dried cod. The cod is fished in the North Sea (in Norway – Lofoten Islands) and was imported to ((in)) Italy many years ago, when “Veneto” was a Republic called “Serenissima”. In Veneto the dried cod is named “baccalà” while in ((the)) Southern ((South)) Italy it’s called “stoccafisso” (stockfish). You can find more information ((informations)) visiting> http://www.baccalaallavicentina.it/it/

- “ La Gata” is a typical cake in Vicenza, the town is famous in particular ((because)) for a famous architect Palladio (1508-1580). This cake is not well ((a lot)) known. -“La Fioretta” is a particular type cheese. The ((This)) cheese is obtained from milk that has been boiled twice((the latte ones bubbled a second time))((before the time obtains the true cheese second the annealed one)). The “Fioretta” ((it was a poor food of)) used to be eaten by the peasants.


 * PASTA E FAGIOLI** (Pasta and Bean Soup)

• Ingredients: • 200 g of ((di)) borlotti dried beans((bean)) or 400g of fresh beans ((freshly)), 200 g of egg tagliatelle, 100 g of ((fat)) bacon with fat, 1 carrot, 1 onion, 1 celery, extra virgin((virgin)) olive oil, salt and pepper. • Beans are a Venetian speciality; the classic recipe is pasta and bean soup (in Italian “//pasta e fagioli”// in dialect “//pasta e fasoi”//). Originally a country dish, but now it is a very popular Venetian dish. • Use freshly ((fresh)) shelled (Lamon or Borlotti) beans or dried beans left ((and leave them)) to soak overnight with a pinch of bicarbonate. Prepare a finely chopped mixture of onion, carrot, celery, rosemary, bay leaf and bacon, and sauté lightly. Add beans (if using dried beans, rinse well and ((then)) drain ((the)) water) and a hambone ((ham bone)), ((.)) cover ((Cover these)) well with water and add rock salt to ((for)) taste. Boil for about 40 minutes. Separate 1/3 of the beans and pass ((them)) through a food mill, then put ((them)) back into the soup. Add small quantities of short pasta to the soup, and let cook as necessary. Serve hot or warm with freshly ground pepper and a dash of virgin olive oil. It is not correct to add Parmesan cheese but many people like it. The final addition of chopped parsley and garlic-flavoured oil can also be delicious. • good appetite

= = • Stockfish • For preparing the stockfish it is putting in cold water for at least 2 or 3 days because when it exporting in Italy it is sun-dried. When it is soft, suffering abundant oil whit onions, garlic and anchovies and putting this sauce over the stockfish; therefore adding milk, salt and pepper. Cook ((cooking)) very slowly for 4-5 hours. After 2 hours add ((adding)) abundant grated cheese. • Serve ((Serving)) the “baccalà” very hot, just stewed, or warmed the day after ((after day)) (in this case the taste is better) with tender or roasted corn-meal mush (polenta) and with white or red wine. • And now, good appetite.
 * BACCALA’ ALLA VICENTINA**

“LA GATA”
People of Vicenza are famous ((famouse)) because they are called ((calling)) Magna gati (cat eaters) ((cats eater)). Every Italian ((italian)) city has a typical cake and Vicenza has “La gata”. This typical cake was born ((borns)) because Vicenza’s history says ((tells)) that its inhabitants ate cats so they wouldn't die ((eated chats for not die)). Old Vicenza’s language often employs ((employs often)) the word cat ((“chat”)) for example ((exemple)): Le gate gate [tickles] (([make the tickling])). There ((Now there)) is a legend that some restaurants ((any restaurant)) replace ((change)) rabbit with cat ((whith chat)) because it is less expensive and it tastes better ((more tasty)). This cake is very good but quite ((more)) little. The box is beautiful ((beuty)), there is a cat's ((chat’s)) image and inside the box the cake is veiled with sugar ((there is the sugar veil)) and a mould with a cat's ((with chat’s)) leg for decoration ((to decorate)). The ingredients are: butter, flour, sugar, eggs, almonds ((almounds)), milk, honey, plain chocolate, grappa, cocoa powder, salt ((salts)), yeast, and vanilla essence ((, vanille flavour)).


 * "FIORETTA"**

Dumplings with "fioretta" is a dish typical of Recoaro Terme (( 's dish?)). Recoaro Terme is a small mountain village near Vicenza. The "fioretta" is the remaining ((last)) part after milk is processed to obtain cheese ((that remains after you process milk to obtain cheese)). It ((You)) can be prepared ((prepare)) in this way: add white flour to the "fioretta" and mix together ((the all)). Then, using ((with)) a tablespoon take ((a)) small amounts ((parts)) of the mixture and place ((put)) them in boiling water, leave the pieces ((it)) to boil for five minutes. The dumplings can be seasoned ( significa condire?) with butter and sage. It's not a very difficult dish to prepare and it is really delicious!!!