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ONCE UPON A TIME IN THE BEEF BREED ROMAGNOLA BOLOGNESE

In this first burst of spring, heated by a bright sun and by the impetus of an election campaign felt the controversy, which resulted in his epilogue now strangely abstainer, Bologna "the fat" however, is able to offering exquisite culinary evenings at all "level playing field" where only one candidate is the host: the delicious food in Bologna, in which left and right agree incredibly well sit at the same table.
With astonishing breadth of events advertised on Feisbook (Bologna translation made by the legendary writer and agitator Web "farm" Mason) I came across a dinner organized by the restaurant ONCE UPON A TIME, at the beginning of the beautiful via d'Azeglio, Rome at the hotel, stay in the city of famous artists , where the main theme of the evening were the menu Bolognese tradition and innovation in the particular case and the main character of the recipes of yesterday and today was the meat of beef breed Romagna, one of the products IGT (Typical Geographic Indication) of our region.

P resent the evening food critics, producers, experts and storytellers are all committed to explain the importance of the preservation and enhancement of the typical food that is our wealth, town, regional and national level and commending the quality, really high, creative works of chef Michele Mandolesi .

U na overtoure of parmesan cheese washed down by a thirty-year balsamic vinegar has introduced the excellent appetizer divided into two courses, the first raw as salted meat and salad and a tartar on herbs in season, the second with a tongue in green sauce and polenta to conza Bolognese. But to inspire a leap back in time from the sensory point of view was the soup "eight hundred" with meat sauce that catapulted me into the kitchen where my grandmother's Bolognese sauce and soups were regular guests in the kitchen, something that is unfortunately just a memory, but that was back in the flow fact. The first round ended with a delicate risotto with braised .

L 'vanguard of the second consisted of a "glorious tripe " fashionable Bologna, flat-born poor but very appetizing which paved the way for the "triumph of the thread tricolor " where this delicious cut of meat was presented in green beans and bacon, gorgonzola cheese and white pepper and red Sangiovese, a grandly institutional pot.

L dinner, accompanied by local wines from the cellar of the DOC Colli di Bologna Cesari, ended with a delicious pear and chocolate parfait where special mention is due to drowning in Physalis dark, dark nectar.

U na experience for lovers of gatronomia born under the twin towers this evening spot, which will see a future date, all dedicated to the 'navel of the world tortellini, in the same location on April 23.

I certainly will not fail, the next binge of Bologna.

Claudio

What Do The Hands Touching Symbol Mean

His majesty ... the MORTADELLA!

A think about it, our mythical city has things to be so famous all over the world, primarily the universities Old World then is home of the other Italian red that much emotion in the track, Ducati but it is in the food, of course, where Bologna "the fat" reached the pinnacle of recognition (and unfortunately imitabilità). About the most outlandish latitudes has not come across an incredible plate of tortellini , or have not read a menu on the "cursed" spaghetti Bolognese or found wandering in the aisles of supermarkets Mortadella Bologna a I would say almost radioactive pink. And it is the latter, the original, the genuine PDO which I would like to praise, for his scent that is distinctive and attractive, spicy and unique, never sharp or aggressive but always so delicate and seductive, full of its palatability and its smooth taste and delicate, never hiding. You carry a bow, gentlemen and ladies to his majesty mortadella , one of the historic symbols of our Bolognese cuisine, which we all certainly given more of a dance with our culinary palate. This sausage was the first to earn a kind of precursor recognition of origin or protected, nine centuries ago, one of the oldest Guilds of Arts and Crafts in Bologna, one of the "Salaroli determines precise rules for its preparation, submitting the mortadella to strict production control and rubbing with a special seal.

still preserved in the State Archives of Bologna, the statutes of the "Societas SALAROLORUM", dating from the thirteenth century, the oldest dated 1242, documenting how this sausage was protected and guaranteed by the corporation, even by means of sanctions that were imposed on anyone who does not comply with the regulations.

mortadella The origin of the term is somewhat controversial: some believe derives from the Latin "murtatum" indicating meat stuffed and seasoned with myrtle "myrtum", while others stem from the "mortarium", late Latin term indicated that the mortar in which the brothers Bologna, which dates back to the source bagging, pounding the mixture of meat mixed with fat and spices.

Some quotes are found in a Tuscan recipe of the '300, but very varied in ingredients used: it was produced by the liver, eggs, marjoram, parsley and raisins; definitely very different from the one already produced a century first in Bologna. The first and official recipe for its preparation was written in 1549 by "steward", today's cook, of the Este court in Ferrara, Christopher Messiburgo but it is only through the academic '600 Tanara Vincenzo Bolognese , author of treatises of Agronomy and cooking, that this meat will turn around in the product we know today.

... .. but I will not go on too long with the fascinating methods of production, I see you already hectoliters of mouth watering, dreaming and the mind full of some beautiful pink and slice a loaf of bread or a soft mousse .. ... and then go to your butcher of trust and you also pay homage to His Majesty the THE DEAD .

the next

Claudio

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