Sunday, February 28, 2016

Info about, for or on becoming an Italian foodie


Here are some links about, for or on becoming an Italian foodie:

  • 20 Steps to Becoming an Italian Foodie: An Introduction – "Contrary to popular belief, the singular concept of being “Italian” is about as authentic to the Bel Paese as Chicago-style deep-dish pizza is to Naples. Italians themselves often associate their personal identity not within the nationalistic umbrella of Italy, but with their individual region (conversations with native Italians usually go something like…American: Oh, are you Italian? Italian: I’m Sicilian). Considering the fact that Italy’s various histories stretch thousands of years but its roots as a nation only reach back to 1861, this doesn’t come as a complete shock. However, it can pose a daunting task for the Italian enthusiast of learning not one but 20 regional identities and cultures." – February 26, 2014 – Author: Martina – "About Select Italy" – Source: Found in the Espresso – "Your Daily Dose of Italy" – blog section on Select Italy – "The ULTIMATE SOURCE for travel to ITALY"
    • 20 Steps to Becoming an Italian Foodie: Abruzzo – "When I dig just a little deeper than my Roman birth to my Abruzzo roots, I think of a region of little mountain towns and the amazing food of my grandmother. It is where my mother comes from, and her family generations back. A small town in the mountains called Borrello, which never had more than a 1000 inhabitants and has now dropped down to a meager 300, most of them old people who refuse to leave. It is a lovely place, but the winter is inclement and there is no industry to speak of. Strangely, though, it may have to do with the fact that it is hard to reach, tourism there never took off, despite the fact that the nearby Verde Falls are the second tallest in Italy (and the tallest in the Apennines), and there is much unspoilt nature and quaint country towns all around. For many years I spent at least part of my summers there, and I definitely feel a deep connection with the land there.Abruzzo is a varied region, with a lovely unspoilt coastline, rolling hills, mountains, and valleys. It lies on the eastern side of Italy, about half way down the boot. The mountain chain that crosses the region from North to South is the Apennines, older and lower than the Alps, but which has its highest peaks right in this area. The Apennines slope more gently towards Rome (which is only 50 miles away from the region’s westernmost border), the area in the region of Lazio, while there are taller formations that then slant more precipitously towards the Adriatic Sea on the Abruzzo side. The highest peak is Mount Amaro, part of the Majella massif, which dominated the view when I would spend time out there, and is at the center of the Majella National Park–traversed by about 500 km of hiking trails and home to two spectacular caves: Grotta Sant’Angelo and Grotta del Cavallone. As a matter of fact, Abruzzo is known as the Greenest Region in Europe, because a whopping one-third of its territory is set aside as national parks and nature reserves. This means that is the home of many rare species, like the golden eagle, the Apennine Wolf, and the Marsican brown bear."  – October 1, 2014 – Author: Glenda
    • 20 Steps to Becoming an Italian Foodie: Valle d’Aosta – "There’s an old Italian saying that couldn’t be more perfect for Italy’s smallest region of Valle d’Aosta: Nella botte piccola c’è il vino buono, equivalent to “good things come in small packages” and literally “in the smallest barrel is the fine wine.” And fine wine this region does indeed hold, along with a wealth of wonders and distinct characteristics that sets it apart from its compatriots throughout the rest of Italy. Like much of the rest of Italy, Abruzzo was part of different kingdoms, and occupied by various cultures, all of which have left a mark on the region. You can find Saracen artifacts and constructions along with echoes of Middle-Eastern languages in the dialect, for instance, but definitely most of the region’s history is connected to the Southern Kingdom of the Two Sicilies, which is why it is considered part of the Meridione, the South, even though it geographically lies in the middle of Italy. Like much of Italy, tourism now plays an important role in the region’s economy, whether it be for attracting sea-goers with its incredibly many blue flag beaches, or appealing to nature lovers with its parks, or following in Tuscany’s footsteps as a haven for people seeking to spend time in quaint medieval country hamlets where food and wine is still made the old-fashioned way (just like we saw a rise of foreign-owned homes in what is known as Chiantishire, now there is talk of Abruzzoshire).
      Indeed, apart from tourism, food and wine are definitely the other top drivers of Abruzzese economy. The region is full of organic and sustainable producers of quality grapes, olives, and meats. Perhaps its most famous export here in the US is Montepulciano d’Abruzzo, which is one of the most widely-exported DOC-classed wines in Italy." – March 5,2014 – Author: Martina
    • 20 Steps to Becoming an Italian Foodie: Valle d’Aosta – "There’s an old Italian saying that couldn’t be more perfect for Italy’s smallest region of Valle d’Aosta: Nella botte piccola c’è il vino buono, equivalent to “good things come in small packages” and literally “in the smallest barrel is the fine wine.” And fine wine this region does indeed hold, along with a wealth of wonders and distinct characteristics that sets it apart from its compatriots throughout the rest of Italy. Located on the border of France and Switzerland and nestled snugly in the Italian Alps, Valle d’Aosta has been slow to change over the last few thousand years. The first inhabitants were most likely the Celts, whose language is still prevalent in local dialects. Romans later ruled, the nearby French occupied for a period followed by rule of the House of Savoy and before the Italian Republic finally claimed the territory. Presently, Valle d’Aosta is the smallest and least populous region with official languages of both French and Italian and its dialect, architecture, history, and culture still greatly reflect influences of former ruling civilizations."  – March 5, 2014  – Author: Martina
    • 20 Steps to Becoming an Italian Foodie: Apulia AKA Puglia – "Apulia, though it shares in the rich heritage of the rest of Italy, and many of its dishes and culture, is also very different than the rest of Italy. First of all, it is the least mountainous, with mostly gentle rolling hills, and second, it is very arid, with few rivers or lakes. Although the sea surrounds Apulia, water within the region is scarce. Despite its sometimes desert like climate, Apulia has always been important for its agricultural products. Olives, wheat, artichokes, tomatoes, and mushrooms are locally grown and key products of Apulian cuisine. Apulia is also the home of Italy’s second-largest plain, the Tavoliere delle Puglie, smaller only than the Pianura Padana, and the perfect terrain for growing wheat, beets, tomatoes, olives and grapes."  – August 6, 2014 – Author: Glenda
    • 20 Steps to Becoming an Italian Foodie: Basilicata – "Basilicata is a truly under-appreciated region. Located in the arch of the boot, Basilicata is a region that has very clear roots back into pre-history. This is an easy statement for much of the country, as Italy can be referenced in almost all of the ancient texts, but Basilicata has a claim that not all can make: actual fossilized history! Past excavations in the region have turned up Cenozoic Age remains of saber-toothed tigers, Mesolithic Age cave art, and Chalcolithic Age (Copper Age) grottoes. While it’s actual name is attributed to the titled given by Hellenistic, or Greek, rulers that once dominated the area, the history of Basilicata is long and varied. The Greeks lost the area to the Romans, who were swiftly conquering the boot, who in turn lost the land to the Germanic tribes, after the Empire fell. And again, as with most regional history of Italy, Basilicata traded hands between outside invaders (the Byzantines, the Saracens, and the Normans), and domestic powers  (the Kingdoms of Naples, Two Sicilies (yes, two!), before finally joining the kingdom of Italy. This didn’t turn out to be such a great deal for the people of Basilicata. Large tracts of land were sold off to wealthy families who did not give back the population, leaving the average citizen dirt poor. And because Basilicata is the most mountainous region of Italy (with about half the land covered with peaks of varying size), the area is given to seismic activity and landslides, further wreaking havoc on the local population. It wasn’t until the end of World War II that things began to change for the people of Basilicata, and the region began to make marked improvements to its towns, roads, and general lifestyle of the native people."  – June 25, 2014  – Author: Michaelanne
    • 20 Steps to Becoming an Italian Foodie: Calabria– "Calabria, the cradle of Magna Graecia and land of ancient settlements, is full of splendid churches, monasteries, castles, palaces and towns where age-old traditions still survive. The region is well-known for its beaches, some paradisiacal white sand coves, others rocky outcroppings in a glittering sea. And the region’s gentle mountains start their ascent right at sea level, so you can get to a good altitude within a half-hour drive at times." – September 3, 2014 – Author: Glenda
    • 20 Steps to Becoming an Italian Foodie: Campania – "The earliest inhabitants of the region of Campania consisted of three ancient Italian tribes, the Osci, the Aurunci and the Ausones. Greeks also established various settlements in early times, specifically surrounding modern-day Naples. The strategic location of the region made for an ideal trading mecca with other cities along the Mediterranean Sea, which highly influenced the rise and success of cities such as Pompeii and Herculaneum. Naples, the capital city of Campania, is the 3rd largest city in the country and is one of the oldest continuously lived in cities on earth. The founding of The University of Naples solidified Naples as the scholastic center of the world, during the Kingdom of Two Sicilies. The university is the oldest state institution in the world.The rich soils of the mountainous countryside blend effortlessly with the pristine waters of the Amalfi and Cilento coasts, creating one of the most beautiful regions in Italy. Mt.Vesuvius proudly overlooks the Bay of Naples, a constant reminder of the eruption of 79AD that devastated the prospering cities of Pompeii and Herculaneum."  – May 14, 2014  – Author: Christina Ciancio
    • 20 Steps to Becoming an Italian Foodie: Emilia-Romagna – "Italy is shaped like a boot. There really is no way getting around that fact, so why not use it as often as possible, especially when trying to explain where a region is? Case in point, it helps for geographical placing of the 20 various regions. Emilia-Romagna is in the upper half of the boot, about where the cuff would begin, and stretches from the eastern coast almost all the way to the west. It’s a wide band of land, consisting of just about every type of topography: mountains, valleys, streams, riverbeds, and coastline.
      To the ancient world, such a naturally wealthy territory was prime real estate, and it is no wonder that the Etruscans, Gauls, and Romans all took up residency on this land. However, it was following their various reigns during Papal occupancy that Emilia-Romagna really flourished. The ancient trade routes were extended, bringing merchants from across the Mediterranean, which resulted in an influx of cultures, philosophies, and religion. Among other things, this set the stage for the establishment of Europe’s oldest university, the University of Bologna, which to this day welcomes students from across the globe! Today Emilia Romagna continues to prosper and is one of the richest regions in modern-day Italy.
      Blessed with rich soil, rivers and tributaries, and the type of climate that suits farmers, Emilia-Romagna is a key player in Italy’s food market. With such sought-after delicacies as Parmigiano-Reggiano and Prosciutto di Parma, it is clear how the region received its famous moniker: La Grassa. The nickname, meaning “The Fat,” was not meant to insult, but to accurately describe the richness of the land and its extensive products: meat, dairy, vegetables, legumes, and wine, to name a few!"  – March 19,2014  – Author: Michaelanne
    • 20 Steps to Becoming an Italian Foodie: Friuli-Venezia Giulia – "There is nothing more fascinating than frontiers and borderlands. These are the territories where different populations merge and meet creating an unique new culture and way of life. Friuli-Venezia Giulia – Italy’s most North-Eastern region – is not an exception of the quintessential borderland melting pot due to it’s geographical position bordering Austria to the north and Slovenia to the east. To the south the region faces the Adriatic Sea and its only internal border is with the Veneto region to the west. This particular location, so far from much of the rest of Italy and close to the influences of other various cultures, shaped the regional history and cultural identity, turning this territory into the divergence point of three diverse ethnic-linguistic entities – Latin, German and Slavic. The marks of the Roman origins are visible throughout the region, especially in Aquileia, the capital of the region in the Augustan period. In 1420 the land of Friuli became Venetian while Trieste and Gorizia were under the Austrian Empire, one of the principle contenders for ownership of this land during the period. Being a frontier hub made of Friuli-Venezia Giulia the scene of many conflicts and battles. During the First and Second World Wars the region suffered serious damages and casualties. The borders were fixed at the end of the Second World War and in 1963, the Autonomous Region of Friuli-Venezia Giulia could finally be established." – July 9, 2014 – Author: Beatrice Sartori
    • 20 Steps to Becoming an Italian Foodie: Lazio AKA Latium – "This region initially had various multi-ethnic residents other than the Latins, such as the Italics and Etruscans, which countless archeological artifacts within its borders prove. Indeed until the emperor Augustus came along, Latium was not a unified state, with many tribes in the region. It was Augustus who initiated one of the first attempts at Italian unification, creating a united ancient Italy, divided into 11 separate regions of which Latium together with Campania were Region I. Over the years the regions were conquered by various emperors and countries up to the middle of the 16th century when the Catholic Church unified the region with the Papal State and became its administrator. With the exception of the year in which the Papal State was ruled by Napoleon and the six years in the late 1890’s when it was annexed by the French Empire, Latium remained a part of the Papal State until it was incorporated into the Kingdom if Italy in 1870. Latium is the region of Italy’s capital, Rome, which is located in the central peninsula area. Today this region has 5 provinces: Frosinone, Rieti, Latina, Rome and Viterbo, and the region’s name is also the name of the indigenous tribe of the area, the Latini. The etymology of the word is indicative of the geography of the region, as “latus” in Latin means “wide,” and describes beautifully the flat land of the roman countryside. However, the geography is much more than just plains. The coast is composed of sandy beaches and the Pontine Islands which lie off the southern half of the region’s coast. The northern section holds the Maremma Laziale which is the continuation of the Tuscan Maremma, and the central section is occupied by the vast alluvial plain surrounding the city of Rome. The region is also marked by the Tiber river, as well as the Apennine Mountains, which make it a rich, geographically diverse, destination with mesmerizing landscapes."  – July 23,2014  – Author: Arianna 
    • 20 Steps to Becoming an Italian Foodie: Liguria – "Liguria is quite literally a sliver of Italian coastline wrapping around the Northwest lip of Italy, bordering France and the regions of Piedmont, Emilia Romagna, and Tuscany. Fed by both the Alps and Apennines, the rocky strip of coast falls into the Ligurian Sea around which it curves. The unique natural environment has required the people of this area become resourceful in their agricultural development and the terraces have carved the steep slopes for more than 2000 years, for the production of grapes, lemons, basil, and olives. The clean waters and extensive coastline, with everything from rocky cliffs to satin-soft sand beaches, have inspired artists and vacationers for almost as long. The difficult landscape has also protected the region from over developing, allowing the natural beauty to shine, and allowing visitors a glimpse into a segment of Italy that has changed very little over the centuries." – May 28, 2014  – Author: Alison
    • 20 Steps to Becoming an Italian Foodie: Lombardy – "When I think of Lombardy my imagination pictures a mix of culture, history, tradition, fashion, design, business, nature, and fun. Of course, one of the first things that comes to my mind is the capital, Milan, the city of design and fashion, a center of history, art, commerce, finance, and business. But around the must-see metropolis, this region has many things to offer, such as its amazing mountains and the largest and most beautiful lakes of Europe: Garda Lake, Maggiore Lake, Como Lake, and Orta Lake, that, with other smaller inland waterways, provide natural resources for the region and make this area a place where to enjoy various water sports and unforgettable cruises. Also, in this Northern Italian region, there is the chance to discover and experience the interesting life of medieval cities such as Mantua, Pavia, Brescia, Bergamo, and Cremona."  – November 12, 2014 – Author: Alice Cattaneo
    • 20 Steps to Becoming an Italian Foodie: Marche – "The history of Le Marche requires a bit of digging. Prior to the Romans, little is known of the region’s inhabitants. Tribes like the coastal Piceni and the mountain-dwelling Umbri populated the area but unlike the Etruscans, left little more than a name. Similar to much of Italy, what follows are ruling powers from anywhere but Le Marche and numerous battles in between. Romans, Barbarians, French, Spanish, and Popes all ruled over the region from afar. The brief period of peace known as the Renaissance allowed for centers of art and learning to flourish, like the exemplary court of Duke Federico of Montefeltro in Urbino."  – April 16, 2014  – Author: Alison
    • 20 Steps to Becoming an Italian Foodie: Molise – "For a very long time the region of Molise was part of the Abruzzi, an area of central Italy with a western border on the Adriatic Sea. Abruzzo the larger, northern region was more well known while Molise was considered isolated and thus forgotten. In 1963 Molise officially split from Abruzzo and became Italy’s second smallest region. Rich with forests and mountainous slopes, along with the traditional industry of agriculture and sheep herding, Molise has some of Europe’s most uncontaminated nature. The countryside reveals medieval villages, well-preserved castles and remarkable ancient ruins. The most well known cities are Campobasso and Isernia." – April 30, 2014 – Guest Author: by Cathy Mantuano
    • 20 Steps to Becoming an Italian Foodie: Piedmont – "Piemonte is located in the Northwest of Italy. It has borders on France and Switzerland, and is surrounded by the Alps. Wonderful winter sporting activities can be played here, and warm weather sites can be seen here. The history of the region goes back to before the Roman period, and like most other areas of Italy, went thru the hands of several other ruling forces before finally setting into the Kingdom of Italy. In fact, Piedmont was the capital of Italy before it was moved to Florence and finally settled in Rome.
      The Duchy of Savoy was established in the 17th century and was in place, with some disturbances from the likes of Napoleon, until the unification of Italy and the transfer of the capital to Florence in 1864."  – December 17, 2014 – Author: Beth Rubin
    • 20 Steps to Becoming an Italian Foodie: Sardegna AKA Sardinia – "Referred to by natives as the “oldest land in Europe”, Sardinia’s profound natural beauty is matched only by its rich cultural history. This region is an island, which emerged millions of years ago as a result of volcanic activity, roughly the size of Sicily and located just west of the shin of The Boot. The natural purity of both the inland and the coastal region of this island are untouched by even the most stunning Caribbean beach or Colorado mountain lake, and the geography draws nature-loving visitors year after year."  – June 11, 2014 – Guest Author: by Maria Meyer
    • 20 Steps to Becoming an Italian Foodie: Sicily – "By far the most populated of the two Italian island regions, Sicily’s history spans thousands of years with almost an equal amount of conquests. The region’s strategic location in the Mediterranean (as the “soccer ball” that the Italian “boot” is kicking) made it easily access for any civilization passing through the heavily trafficked Mediterranean Sea. And many of these civilizations did not only pass, but also stopped to make their mark: Sicily was ruled by the Greeks, Arabs, Moors, Normans, Romans, Spanish, and Byzantine empires, to name a few, before officially becoming a part of Italy with the Italian unification in the mid-19th century."  – August 20, 2014 – Author: Martina
    • 20 Steps to Becoming an Italian Foodie: Trentino-Alto Adige  – "As an Italian living in Chicago,  I hear the question Where are you from? at least ten times a day. I’m sure it’s because of my accent and as soon as I proudly say Italia, they ask me the hardest question: Which city? I’m from Trento. And there aren’t many people on this side of the pond who even know that it exists, let alone where it is. So I start helping my interlocutor with some geography: Trento is in the very north… An hour away from Verona, 3 hours from Milan, and 2 from Venice. As my colleague Michaelanne said in her blog about Emilia-Romagna, Italy is shaped like a boot so why not use it to explain where a region is? In the boot, Trentino-Alto Adige is located in the right upper stitching; that’s right, it’s a border region – which us to the explanation of its uniqueness, beginning with its hyphenated name. The region borders Tyrol in Austria to the north, Switzerland to the northeast, Lombardy to the west and Veneto to the south. The location makes this region extraordinary, and when I say extraordinary, I really mean it. First of all, it’s an autonomous region, which means that we have more legislative and administrative authority than the other 19 regions in Italy. This is due to Trento-Alto Adige’s very particular situation of having two main distinct cultural groups: the German speakers, and the Italian speakers. Furthermore, my region is sub-divided into the two regions of Trentino (province of Trento, which is also the capital city) and Alto Adige or Südtirol (the province of Bolzano). The reason for this split is that the area was formerly a part of Austria until its annexation by Italy in 1919.
      As I mentioned, Italian and German are the main groups, and there are other small minorities that speak the Bavarian dialects Ladin, Mocheno and Cimbrian. The linguistic variation is so prevalent that when you go to Bolzano, you’ll hear people speaking in both Italian and German. In fact, in the entire province everything is bilingual, from the signage to the schools. It’s very particular to the region and is a sign of the history and tradition of this area" – April 2, 2014 – Author: Beatrice Sartori
    • 20 Steps to Becoming an Italian Foodie: Tuscany – "Close your eyes… but hey, just figuratively or you won’t be able to finish this article!  Think about Italy. What are the first things that come to mind? Blue sky and cypress rolling hills, yellow fields framed by extensive vineyards; rich history, cultural heritage and medieval hilltop towns; the smell of superb food and wine aroma.  All of these describe today’s focus region: Tuscany"  – September 17, 2014  – Author: Andrea Guglielmino
    • 20 Steps to Becoming an Italian Foodie: Umbria – "Umbria, often referred in literature as ‘il cuor verde d’Italia’ (the green heart of Italy), is the only Italian region that is not on the seafront or bordering any other countries. The name is derived from the ancient Italic tribe Umbri that lived in this area until the Etruscans conquered it. Throughout centuries, this region saw many conquests by different tribes and empires, including a brief period of falling under the Papal State rule. In the 19th century, following Risorgimento, Umbria became a part of unified Kingdom of Italy.Today, Umbria is an undercover foodie paradise; the valued black truffles, finest quality olive oil and steady production of great grape varieties, this is the right region for the travelers seeking an off-the-beaten path Italian experience. Perugia, Orvieto, and Gubbio will most definitely satisfy the curiosity of history-enthusiasts, while Assisi holds a special charm for the religious. Having both the Apennine mountains and the valley of the Tiber River, as well as Lake Trasimeno on its territory, the nature is simply stunning. What more can one ask for?" – October 22, 2014 – Author: Maja G. 
    • 20 Steps to Becoming an Italian Foodie: Veneto – "Located in the northeastern part of the country, the Veneto is one of Italy’s twenty regions, and the fifth largest in population. As a fair-sized region, the Veneto covers a good amount of the north and has many neighbors: bordered to the north by Trentino Alto-Adige and Friuli Venezia Giulia, to the west by Lombardia, and the south by Emilia-Romagna. What can be called a geographical boon, or a curse – depending on the political climate of the time, is the region’s eastern border, which is the Adriatic Sea. This, combined with the number of rivers that crisscross the region (including the Po River – the longest in Italy), provided instant trade routes to the rest of peninsuand Lorrainela, and even into Austria. The northern part of the region is covered with mountains, including the glorious Dolomites chain, focusing the population to live in the southern hills and plains of the region."  – December 3, 2014 – Author: Michaelanne
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  • Foodie in Italy – "Italian Food, wine & culture" – "About" – Source: web site
  • Italian Food Forever – "A site relating to all aspects of Italian cuisine. Hundreds of traditional recipes, unique articles, and a monthly newsletter." – "About: Deborah Mele" – Source: web site – "RECIPES | KITCHEN TIPS | ALL ITALIAN"  – "THOSE WHO EAT WELL, EAT ITALIAN"
  • Real Italian Foodies – "I’m Italian, she’s Irish, together we are Real Italian Foodies. We are passionate with everything Italian; we eat, sleep, drink and love Italian food and you’ll always find one of us cooking at home or in the kitchen at ‘La Cucina’. Real food cooked the real Italian way is what we love to produce. Our life centres around planning our next meal crowded around the table with ‘la famiglia’ with a big pot of spaghetti and lots of bread for scarpetta." – "Our Story: Bruno and Lorraine" – Source: web site – "Be Eatalian About Life"
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That's it for Sunday, 28 February 2016: domenica, 28 febbraio 2016

Ciao, Ben

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