“The pork. horrendous.” Soup is returned because it’s not the right temperature, wine pairings lacking “nuance” are rife, and if the meal does not begin with two pounds of freshly steamed mussels, you’re in for disaster. Since the snob has not used his own kitchen, keep your mouth shut and enjoy the fact that when the food apocalypse comes and his favorite restaurant can’t import raw Danish butter or the barolo anymore, he’ll be asking you how to make eggs for breakfast. Rx: Let him pick up the tab.
Click here for five more Types of Foodies (and What to do with Them).
I Made It Myself!
Taking a cue from Martha Stewart, this is the friend who effortlessly whips together coq au vin at the drop of the hat, any hat. Is there anything they can’t do? Yes: Admit that cooking takes time. Although you are used to them effusively detailing their latest creation — “Who knew fennel would be so good with figs?” — the truth is they’re completely frazzled when they find they have overcommitted themselves once again and now are up to their elbows in half-made canapés. Unfortunately, Trader Joe’s mini quiches are not an acceptable substitute, so the only answer is an overdose of homemade espresso shots. Hors d’oeuvres and the jitters, every time. Rx: A large glass of rosé.
"It's finally farmers market season again! I just dont know how I've managed all winter without kale." Beyond filling their basket with root vegetables and cold-pressed olive oil from the next valley over at the weekly market, the organivore is also known to always opt for the kind of authentic eateries that serve wine in mason jars unironically. Nevermind if its organic falafel; the organivore will inquire as to whether the yogurt in the house-made tzatziki is goat's milk or cow's milk and which local farm, exactly, it has come from. Rx: Focus the conversation on the polenta.
"I was eating Nutella before you could even buy it in the States," they say, pronouncing the word Nutella in the European accent of their choice. This is the friend you're happy to take along to the French bistro because they'll know exactly how to order, but you'll cringe when you realize they plan on studiously avoiding English throughout the entire meal. Rx: Never bring them a bottle of wine as a gift.
"You like this calamari? Do you? Yeah? It has nothing on the raw octopus I ate on my last trip to Southeast Asia. I said to myself, 'If you can get past the squirming tentacles, this will probably be the best thing you have ever eaten.' I was totally right." If you find yourself forced to spend time with this person, give wide berth to any exotic or international cuisine, as you will only set yourself up for a shame session. Try a good café for lunch and get sandwiches. This way, you'll only have to hear about the excellent baguette with real brie that your globe-trotting friend once consumed on the banks of the Seine itself. Rx: This foodie is your Wikipedia of food. Keep her busy recounting categories, techniques, and definitions.
French Cuisine | A guide for the most popular French recipes
A glass of red wine accompanied by cheese and baguette. Yes, that&rsquos quintessentially French cuisine that has won the hearts of millions of people across the world. However, there is more to French food than wine and cheese. What makes French cuisine so special is the passion behind it. French people are proud of their culture, food, and heritage. They have preserved the authentic way of cooking food which makes the cuisine all the more appealing.
I decided to gather here some basic info about the traditional French cuisine any foodie should know. Discover the most popular French recipes and get your daily dose of food inspiration! 🙂 This month is the French month on the blog, so I will attempt to veganize some of the most popular French recipes mentioned below. Check out the vegan French recipes collection on my blog!
I recommend this cookbook!
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These sandwich-style cookies are made with two soft, pillowy cookies and a marshmallow filling. Considered a Pennsylvania Amish tradition, legend has it that they're named after the exclamation children would make when they found them in their lunches. Today they are very popular in Maine, where whoopie pies were first sold. Traditionally chocolate cookies were used to make whoopie pies, but they've since expanded to everything from red velvet to pumpkin.
We love the licorice-y flavor of fennel.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
The Epicurious Blog
I&aposm finally beginning to think America&aposs newfound obsession with food isn&apost a fad anymore. But there are a few types of foodies who annoy the hell out of me.
Here are the five worst foodie offenders, for me, in no particular order:
1. Vegetarians Who Explain Themselves: Unbidden, I mean. As recently as the early &apos90s, vegetarians were unusual enough that it was natural for people who didn&apost eat meat to fend off the nonplussed stares and go into automatic mode, explaining by rote where they were coming from as non-meat eaters. I was a vegetarian for a stint in the &apos90s myself. I completely understand. It&aposs well into the 21st century now, and you&aposd be a fool not to assume that, every time you throw a dinner party or go out to a restaurant with a large group of friends, at least one or two folks are going to ask for a vegetarian option.
Somehow, though, a minority of the population of vegetarians in the U.S. haven&apost kept up with the times. They will, with little or no provocation, embark on the invariably brain-numbing tale of how they went from ignorant and unhealthy carnivores to enlightened, bowel-regular beings who no longer partake of the flesh of beasts. It&aposs the the updated equivalent of that phenomenon in the &apos70s and &apos80s where there was always one guy at the party who thought small talk meant recounting in minute detail the breakthroughs he made in his last 12 psychotherapy sessions.
Look, dudes, you&aposre not the unicorns of the eating world. You&aposre vegetarian. We get it. Now, do you want the veggie burger or tofu dog?
2. Gluten-Free Eaters Who Explain Themselves: Same as above, but with more diarrhea stories. Here&aposs your naked black-bean Gardenburger.
3. People With Food Blogs: Yes, I&aposm aware of the irony here. But I nevertheless repeat the secondhand story, circulated with gusto among certain friends and colleagues of mine, of the food blogger from State X, who was famous for photos of her meals that featured her favorite dining companion, a garden gnome or sock monkey or something. Cute, right? Apparently, her food blog became something of a success, which is fine and dandy.
Well, at a large food event that drew professionals from the food and journalism industries--magazine and newspaper editors, writers, chefs, marketing executives, etc.--the sock-monkey blogger proved to be insufferably pompous and annoying, elbowing her way to choice samples, blocking everyone&aposs access to dishes because she was setting up the "perfect" shot with her goddamn sock monkey, and being an all-around awful person to be around. At one point, she pushed her way to the front of a line where others had been patiently waiting.
"Don&apost you know who I am?" Sock Monkey Lady huffed.
Answered the ladies she was trying to butt in front of, who happened to work for a prominent food magazine: "No f___ing clue."
So never forget, food bloggers (and this goes for me as well): You&aposre not MFK Fisher. You&aposre some dude or chick with a WordPress account who spends way too much time in your underwear at a laptop. You may be a food blogger, but that doesn&apost mean you&aposre the only person who knows what they like to eat.
Subcategory: Amateur Food Photographers: This deserves its own feature-length rant, and I don&apost think I need to explain to this crowd why compulsive food photographers earn their place on this list, but let&aposs all agree that it&aposs finally time for us all to put our digital cameras and camera phones away and just eat our damn food.
4. Name Droppers
"You&aposve been to Fuchsia, of course."
"You mean you haven&apost had the morel dessert cup at Dumpster yet?!"
"We saw Ramon &aposBlimpie&apos Cacafuego julienning turtle-dove feathers at Speck last week, and if Robot Gizzard is going to be anything like Speck, Ramon&aposs got another hit on his hands."
If you care more about dropping names and showing off than about the food and the people--I said "people," not "celebrities"--who make and eat it, then your primary purpose in going out to eat is shoring up your social status, not enjoying a good meal with friends. That&aposs a crappy kind of foodie--and, frankly, friend--to be.
Include in this category those delusionary social climbers who are under the impression that one of the primary roles of food writers and editors is to finagle their friends and family last-minute dinner reservations for parties of 15 at whatever restaurant is the hotspot of the moment. You know who you are.
5. People Who Care More About the Food Than the People
It may be food-writing heresy, but there are only so many ways you can describe how juicy a steak is, only so many food metaphors you can recycle before you&aposre just filling in the blanks, and only so many times you can say this street-cart ceviche or that authentic Siena-style tiramisu is "the best ever" before superlatives like that lose all meaning with both your readers and you.
The most fascinating story of all is how people from every social stratum and corner of the world live their lives, dream their dreams, deal with setbacks and achieve their goals. We&aposre all different, and yet one thing we all have in common is that at some point during our wildly un-alike days, we all sit down, usually with our friends and family, and break bread or share rice or split a salad.
The greatest food writer in history isn&apost going to be able to make you taste the daily special at Hot Doug&aposs. It&aposs the same issue I have with people who claim they love all things food-related because they&aposre devotees to food-based reality shows--you are in no way experiencing these TV meals as, y&aposknow, meals. Instead of an expertise on actual, real-life food, you&aposve developed a strong opinion on arrangements of red, green and blue pixels and a particular set of 7th-grade-level social dynamics.
If you&aposre such a super-foodie that you won&apost accept anything less than the perfect string of adjectives about every micrometer of the meal from bun crust to sport-pepper stem, then you&aposre super-foodie enough to book a ticket to Chicago and eat at Hot Doug&aposs yourself. Let us mere mortals revel in the off-the-wall names on the specials board, the snarky banter, and the story behind the man himself. I&aposll take a good human story over another "perfect" meal any day.
A favorite that I grew up with is the herring salad. A super simple fast supper this one is. Tasting sweet and creamy, served with boiled new potatoes. That's all that's needed. It's a real kid pleaser, for my kids anyways.
Of course there are the traditional potato salads, meat salads, cucumber salads, and so many more.
Then there's the popular meat salad. In northern Germany, with its use of mayonnaise or cream, it's called fleischsalat. In the south, without that mayonnaise or cream, it's called wurstsalat. Both are so good!
There's even the "new" traditional - Corn Salad - a colorful and quick German salad. When I said "new" traditional, that's because I didn't grow up with corn.
In Germany, corn was food for animals, not people. That's the tradition my parents brought to Canada with them when they emigrated from Germany.
Although I enjoyed corn at my friend's house, it took quite a while before I saw it in our house. It carried the stigma of "cattle feed."
So, imagine my surprise when I visit Germany for the first time 50 years later and order a house salad in a very fine restaurant. A lovely salad arrives, sprinkled on top with corn! Canned corn!
Grab your copy of Oma's favorite salads in her Summer Salads e-Cookbook.
Take a peek at all Oma's eCookbooks . They make sharing your German heritage a delicious adventure!
But one of my very favorites is the cucumber salad. The one I grew up with has mayonnaise. In southern Germany, it's made without. Both are delicious. Both are traditional. Both are the best!
Why Foodies Around the Globe Have an Appetite for Peruvian Cuisine
The delicious collision of traditional cooking and innovative modern cuisine is putting Peruvian cuisine in the global spotlight.
Sea urchin pasta at Astrid y Gaston in Lima, Peru.
Sea urchin pasta at Astrid y Gaston in Lima, Peru.
Ever since Machu Picchu was named one of the Seven Wonders of the World in 2007, the ancient Incan city has garnered millions of visitors from far reaches of the globe to Peru. But today, the South American country’s cuisine has become as big of a draw as its majestic ruins. Peru — particularly the sprawling city of Lima — has emerged as one of today’s hottest culinary destinations, and Peruvian restaurants are popping up all over the world.
That’s thanks in part to the country’s complex culinary history, which begins with the Incas and evolved with diverse influences from Spain, China, Japan, France and Africa, to name a few. Peru is also one of the most biodiverse countries in the world, boasting hundreds of healthy superfoods from the Amazon rainforest and the Andes mountains, fish from the Pacific Ocean and Amazonian rivers, and more varieties of certain crops like potatoes than are grown in any other country in the world (like a staggering 3,800 types of gem-like potatoes in every imaginable hue of purple and red, yellow and pink.)
But Peru’s current hotspot status is largely due to its stable of superstar chefs, most notably Gastón Acurio of Astrid y Gaston — the gastronomic godfather of Peru whose culinary reach extends to 30-some restaurants in a dozen countries on several continents — as well as Mitsuharu ‘Micha’ Tsumura of Maido, and Virgilio Martínez of Central, the subject of a recent episode of Netflix’s Chef’s Table. All three chefs were born in Peru, cut their chops in cooking schools and world-renowned restaurant in France, Spain, London, New York, and Southeast Asia respectively, and then returned home to their native country to start a culinary revolution.
Peru nabbed three spots on 2017’s list of The World’s 50 Best Restaurants, with Maido at 8 and Astrid y Gaston at 33. Central not only nabbed the number 5 spot — making it The Best Restaurant in Latin America — but Martínez also won the Chefs’ Choice award, crowning him the world’s top "chef’s chef."
Lima’s fine-dining scene is what’s gets the most buzz, but it’s the diversity and range of cooking styles, ingredients and price points that have captured the interest and appetites of food lovers around the world. Here’s a primer on today’s Peruvian cuisine — everything from humble dishes unchanged since the Incas to some of the top-rated restaurants in the world — and where to try them all if you’re lucky enough to make a culinary pilgrimage to Peru.
What to Eat in Naples: Napoli Food Staples
Although pasta fresca (fresh pasta that must be eaten within a few days) is made, in Naples and Campania predominantly, dried pasta (pasta secca) is the most common and abundant pasta, mainly because it’s easier to store and can be kept for a long period of time. Most Campanians eat at least one plate of pasta each day and there’s no limit to how it is served. Although tomato sauce or a ragu is the number one topping for pasta, olive oil and garlic with herbs is also a favorite. Think of a way to add meats, seafood, vegetables, and cheeses and you’re likely to find a version of it in the region.
Spaghetti, Linguine, Penne, Mostaccioli (penne and mostaccioli both have ends like a pen point but penne is ridged, mostaccioli is not) Ziti, Strozzapreti, and Paccheri, a smooth cut pasta shaped like tubes — you’ll find all sorts of dried pastas here. The town of Amalfi boasts it’s own special pasta on the Amalfi Coast — a long flat and somewhat thick pasta called Scialatielli served with seafood. In Sorrento, you’ll find it served with tomatoes and mozzarella.
No matter where you eat pasta in Campania, you can expect it to be served al dente, or to the tooth, soft on the outside with a slight hardness to the core.
Greens and Lettuce (Verdura e Lattuga)
The legacy of the ‘leaf eaters’ is today enjoyed through a variety of greens grown locally and eaten mostly in salads, but also added to soups and stews or sauteed as a side dish - chicory, escarole, broccoli, iceberg lettuce, romaine, kale, chard, spinach for its sweetness compared to the more bitter greens, and the best rocket (arugula) on the planet. Friarelli is a popular green found in Campania that’s similar to broccoli rabe, and delicious sauteed with olive oil and garlic (aglio oil).
Like onions, shallots, chives, and leeks, garlic is a member of the lily family (Allium) and classified as an herb. In some areas the greens are cooked and eaten but it’s the cloves of the bulb that steal the spotlight in Campania cooking. Used in just about every dish imaginable in the region (we’ve even seen garlic gelato), garlic lends that distinctive wonderful flavor that blends so nicely into the local cuisine. Raw, roasted, sauteed in olive oil and added to the dish d’jour, or minced and added raw to pizzas, soups, salads, and sauces, garlic is a basic, albeit necessary, element to the zesty foods of Campania. Besides its flavor garlic is loaded with nutrients and has many health benefits especially for the heart and circulatory system.
San Marzano plum tomatoes
Tomato lovers, rejoice! Campania is Italy’s leader in the production of tomatoes and with good reason. The region’s climate along with rich volcanic soil and fertile coastal plains make the variety of Napoli tomatoes a beautiful red and indescribably delicious. Many types are eaten raw or in salads, but the most common use is in making the ubiquitous salsa di pomodoro — tomato sauce — for pasta dishes and pizza. Get a load of these famous varieties of Campania tomatoes:
San Marzano Tomatoes DOP - Grown in the Sarno Valley in the rich soil of Mt. Vesuvius, the San Marzano tomato is a favored plum tomato for making tomato sauce both for pasta and Pizza Napoli. They are sweet and meaty with a thick skin and have fewer seeds than other varieties. Look for the DOP designation, Denominazione d' Origine Protetta (Protected Designation of Origin) which guarantees that the tomatoes are indeed San Marzano tomatoes.
Principe Borghese Tomatoes - If you like sun dried tomatoes, look for these in local markets. These small grape-like heirloom tomatoes are the favorite for sun drying that grow in clusters on long vines. The vines with tomatoes are harvested and hung vertically to be eaten at a later time or just dried in the sun. Either way they are rich in tomato flavor and fun to eat.
Piennolo del Vesuvio - The Vesuvio Piennolo is a small oval shaped tomato with a unique point at the bottom. These tomatoes are hung in bunches and left to dry. They can be left hanging for several months before they are eaten and are used in canning for tomato sauce. They’re particularly great with seafood. As they dry, their rich flavor becomes more intense. The Vesuvio Piennolo has been designated as a DOP product since 2009.
Pomodori Pachino - The Sicilian cherry tomato is a favorite in salads and excellent when added to garlic, olive, oil, and basil over pasta. You’ll find cherry tomatoes in dishes at restaurants in Naples, Sorrento, Capri, and the Amalfi Coast.
Cuore di Bue - The Ox Heart tomato is huge in size and considered a delicacy among tomato lovers. The tomato has vertical ridges with a very rich taste, few seeds, and firm rich flesh. They are bright red in color sometimes with some light green or orange close to the stem. These are enjoyed fresh and raw in Insalata Caprese with mozzarella, basil, a drizzle of olive oil, and maybe a twist from the black pepper grinder.
Capri Tomatoes - Capri tomatoes are large and heavy and deeply pleated. Named for the island of Capri, this heirloom tomato is a type of beefsteak tomato, and commonly found in the delicious Caprese sandwich (see below).
When it comes to artichokes, you probably either love them or don’t. Or maybe you don’t want to be bothered breaking down these ‘grass peppers’ to get to the creamy and delicious choke — in which case I implore you to spend the time! These prickly buggers are so worth it.
We have a long standing love affair with carciofi, and we’ve had some of the best ever in Naples and the Amalfi Coast. The artichoke of choice is Carciofi di Paestum PGI (Protected Geographic Origin), and is a dark green to a bright purple or violet color. They almost remind me of peonies about to burst open in the spring — they are that wide, layered, and so pretty!
These violet artichokes shouldn’t be confused with those grown on the lagoon island of Sant’Erasmo near Venice, which are smaller in size and not as meaty. Paestum artichokes have a strong creamy flavor and are super tender. Recipes vary from cook to cook but the most popular way of preparing them in Campania is by grilling over coals, roasting, boiling, or steaming. With a high level of nutrients, artichokes are essential to the Mediterranean diet.
Eggplant is most abundant in the summer and into September. There are several varieties eaten here with the favorite of Campania cooks being the long dark purple eggplant.
This versatile squash is used in stews, with pastas, and in sauces, and the zucchini’s squash blossoms are a favorite local delicacy and absolutely yummy. They are usually stuffed with either cheeses, sausage, or a combination of what the cook may have on hand. After stuffing they are breaded or battered and fried in olive oil. As with eggplant, the uses of zucchini in the local cuisine are unlimited. An easy-to-make dish is sauteed or fried zucchini with your pasta of choice — gnocchi, linguine, spaghetti — served without tomato sauce and sprinkled with fresh basil.
Campania produces a cornucopia of fruits such as peaches, apricots, grapes, strawberries, pears, apples, and olives (yes, they’re a fruit). But in this region it’s lemons and figs that really steal the show.
Fresh figs are everywhere in Campania, and are often served cut in half and drizzled with olive oil or balsamic vinegar. But have you heard of the white figs grown in Cilento and southern Campania? They’re a delicious regional food unique to Campania. Locals dry them in the sun, and sometimes fill them with nuts, almonds, grapes, citrus peels and add cinnamon, fennel and other aromatic spices. A sweet syrup called melassa is also made from the dried figs and is so yummy served with fresh ricotta cream and other types of cheese.
Lemons are indeed a fruit, but in Campania, they deserve their own food category. Citrus plays a major role in the areas economy and its cuisine, and no regional fruit is more renowned than the lemon. Here in Campania there are two major lemon varieties, the Amalfi Lemon grown along the Amalfi Coast, and the Sorrento Lemon grown on the opposite coast of the Sorrentine Peninsula but only in Sorrento.
The Amalfi Lemon, sfusato amalfitano, is a staple ingredient in regional recipes with its addition depending only on the desired taste. It’s longer than the Sorrento lemon and two to three times larger than other lemons. We’ve seen some that were nearly the size of a small grapefruit.
All the parts of this lemon can be used in cooking — the juice, slices added to a dish, and the zested rind (which makes perfect candied lemon rind). Even the lemon leaves can be used to impart a citrusy note to smoked mozzarella cheese or meats.
Sorrento lemons, sfusato sorrentino, are equally a year round staple ingredient in regional dishes. But the bulk of Sorrento Lemons are used to make the delicious liquor unique to the area, Limoncello. Walking the markets in Sorrento you’ll find all things lemon — preserves, marmalade, jam and jelly, lemon honey, soaps, scents, ceramics, decorative towels, an array of bottles from local limoncello producers, gelato, and granita, refreshing shaved ice drizzled with a generous amount of lemonade.
Another staple in Campania and part of a healthy Mediterranean diet are nuts. The Campania area produces over fifty percent of Italy's nuts including hazelnuts and Sorrento walnuts. Nuts are used in baking and in many dishes as well as sweet liqueurs, Nocino made from walnuts is considered an excellent digestivo after a meal.
Meat, Fish and Seafood (Carne, Pesce e Frutti di Mare)
Because the region is so rich in fish and seafood, meat by comparison is not used as regularly as seafood although preserved meats like salami and prosciutto are enjoyed throughout the region. Poultry, beef, pork, lamb, and rabbit are enjoyed usually by slow cooking until tender or nearly falling apart. More meat tends to be eaten further inland. No matter the meat or seafood, all ingredients are seasonal and fresh.
Fresh seafood appears on menus and in homes all through Campania especially in Naples, Sorrento, and the Amalfi Coast. Seafood is often fried, enjoyed with pasta, added to soups and stews, and included in an antipasto. There are of course many seafood dishes. Walk through any open market or seaside walk-up and you’ll find vendors selling Fritto di Pesce (fried fish) served in a paper cone. Cuoppo is a popular Napoli street food and generally includes crispy fried sardines and squid (calamari). To fully enjoy add just a dash of salt and maybe a squeeze of lemon.
Fresh bufala mozzarella cheese is a famous Campania food staple
Mozzarella di Bufala Campana DOP - Buffalo mozzarella is without doubt the most famous of Campania’s cheese specialties. This local delicacy is made from the milk of water buffalo bred in Salerno and Caserta. The cheese must be made completely from the milk of domestic water buffalo and produced in Campania or the neighboring regions of Apulia and Lazio.
What makes it so popular? First off it tastes great, a little sweet and a little sour. Secondly, the buffalo milk is high in protein and calcium but low in cholesterol. It’s suggested that for the best experience, it be eaten within a few hours of production. You’ll find it in antipasto, on pizza, in sandwiches, and it’s an absolute must in Caprese salad.
Ricotta di Bufala Campana - This sweet soft curd cheese made from the whey obtained in the process of making Buffalo Mozzarella. The cheese is rich, sweet, and creamy. The ricotta is used in stuffed pasta and in a variety of dishes. Our favorite way to eat it is plain with a drizzle of honey.
Provolone del Monaco - This semi-hard cheese made from unpasteurized cow’s milk is a staple in the local cuisine. It’s shaped into a ball and then hung to age. When young it has a mild flavor, but the longer it is aged the deeper and sharper the flavor. Used in a number of ways, it’s often eaten with salami, prosciutto, crusty bread, and a full-bodied red wine. This is a cheese that when aged will really grab your mouth. It’s delicious.
Bocconcini - The name means ‘little bites’ and that’s just what bocconcini is. This is a small ball or egg shaped mozzarella style cheese made from either buffalo's milk or buffalo and cow’s milk combined. They can be eaten singly, with roasted red peppers and olive oil, or combined with crushed red pepper, oregano, and olive oil. The flavor is mild.
7. CHINESE SILVER POMFRET
Also known as: 斗鲳 Dòu Chāng (Mandarin), Dao Chior (Hokkien), Dao Cheong (Cantonese), Ikan Bawal Tambak (Malay)
Claim to Fame: The quintessential fish for Teochew-style steamed fish, and especially so during Chinese New Year where strong demand can cause prices to skyrocket to $100 per kg from the usual $20-$30 per kg.
- Chinese Silver Pomfret is the most expensive fish within the pomfret family.
- You can identify it by its diamond shape with dull silver, pewter coloured body.
- Take care not to confuse this fish with its more ‘economical’ cousins:
- Golden Pomfret (金鲳 Jīn chāng, Kim Cheor) – fins and tail are golden colour
- Silver Pomfret (银鲳 Yin chāng, Gun Cheor) – body is silver-ish white, not pewter-coloured
- Black Pomfret (黑鲳 Hēi Chāng, Orh Cheor) – see photo below.
CHINESE SILVER POMFRET
GET RECIPE FOR TEOCHEW-STYLE STEAMED POMFRET HERE
GET RECIPE FOR ULTRA CRISPY BLACK POMFRET HERE
The Best Desserts in Italy, and Where to Find Them
1. Apple Strudel
Where to find the best? — South Tyrol in Trentino-Alto Adige
Traditional apple strudel may be the furthest thing from your mind when you think of Italian desserts, but in this vast northern region of Italy where the craggy peaks of the Dolomites tower over green mountain meadows and hearty fare like dumplings reign supreme on every menu, apfelstrudel is one of the most traditional desserts you’ll find. With the abundance of apples throughout the year, it’s no wonder strudel and other baked goods like dumplings and tortes are enjoyed. If you like good old American apple pie, the strudel you’ll find in Trentino-Alto Adige will rival the best you’ve ever had!
Where to find the best? — Everywhere!
Picture Italy and an image of an Italian walking around with a cup of gelato is probably not far off. This tastier alternative to ice cream is perhaps the most famous Italian dessert. What’s even better is that you do not need an excuse to indulge. You’ll find Italians walking out of a gelateria any time of day in every region of the country. From classic favorites like pistachio and stracciatella (sweet cream with chocolate chips) to exotic flavors such as ricotta and licorice, the possibilities are limitless.
So what makes it different from ice cream? We thought you’d never ask. The frozen treat differs from conventional ice cream in a number of important ways. To start, gelato is made with more milk than cream, giving it a much lower fat content than ice cream in the United States. It’s also served a few degrees warmer, so it doesn’t freeze as solidly. Traditional ice cream is also whipped with air and water to add weight and volume, making it less dense and less flavorful. The added fat also means that it has a longer shelf life. Gelato is not meant to be stored. It’s made in small batches and frozen quickly - making it fresher and more flavorful - and the very best is enjoyed just days after being produced. You won’t find it served with an ice cream scoop either. The authentic stuff is dished out with a flat spade.
While we’ve never tasted gelato we didn’t like, we recommend staying away from the gelaterias serving bright neon flavors in every color of the rainbow. The more traditional-looking stores usually have the best product.
Where to find the best? — Treviso in Veneto
Made with coffee-soaked ladyfingers and layers of mascarpone cheese, this mood-boosting Italian dessert literally translates to “pick-me-up.” The sweet treat may also be infused with liquor, although not required. While this dessert certainly got its start in Italy, it actually did not begin appearing on menus in most restaurants until it gained popularity in the United States. Today, tiramisu is one of the most popular Italian delicacies served in the States. Whether it’s served in an individual glass or cut like a cake, it’s always enjoyed with a spoon. Other variations may include fruit, such as strawberries, or even Nutella.
Watch the video: Learn Food Vocabulary. Talking Flashcards (September 2021).