Archives For Pellegrino Artusi

Breakfast alla Triestina

Located right on the border with Slovenia, Trieste, in the region of Friuli-Venezia Giulia, has all the characteristics of a frontier town. The city has always been at the centre of an historical crossroads with the Venetians, Slavs, Austrians, and Italians all laying claim to it during its two-thousand-year history. Unsurprisingly all of these people have left their mark on the city, its culture, and of course, its food.
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TUSCANY

This recipe is from Tuscany.

Arista

 

 

Arista is one of the great classics of Tuscan cuisine. People often assume that, considering it is consists of roast pork loin, the name is related to the Italian arrosto, meaning roast. The truth couldn’t be more different and, as with most Italian dishes, there’s a story. Here it is, as told by Pellegrino Artusi—you must know who he is by now, so I’m going to stop telling you. If this is your first time on my blog click here.

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TUSCANY

This recipe is from Tuscany.

Colomba

The colomba is to Italian Easter what the panettone is to Christmas. The name, which means dove, comes from its shape, representing the Holy Spirit, who in the New Testament of the Bible appears in the form of a dove. Like the panettone, the colomba is ubiquitous in the shops in the period leading up to the festival, and it’s notoriously difficult to make. The original recipe requires making three doughs and leaving each to rise for a couple of hours before using it to make the next one.

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TUSCANY

This recipe is from Tuscany.

Torta di Semolino

No sooner is carnival out the way than we have an excuse for another sweet blow-out: San Valentino, or Valentine’s Day. And in a country famed for lovers and romance it’s seen as a big occasion—notwithstanding the fact that the original Saint Valentine was Italian.

It’s also the very beginning of the strawberry season here in Italy with fruit from the milder south appearing in the shops. So inspired by both of these things I created this romantic dessert.

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Plum-cake (recipe)

February 11, 2016 — 6 Comments

Plum-cake

 

Despite its anglo-saxon name, plum-cake is an extremely Italian dessert. In fact, the name doesn’t exist in British or American cuisine. This version of the recipe is taken from La scienza in cucina e l’arte di mangiar bene written in 1891 by Florentine gourmand Pellegrino Artusi. Even though it contains candied peel and fruit, close examination of the recipe reveals that it is essentially what is known in Britain as a pound cake.

Artusi groups this recipe together with the similarly named plum-pudding, criticizing the name since it contains no plums. Of plum-cake he observes ‘È un dolce della stessa famiglia del precedente, mentitore anch’egli del nome suo.’ (‘This sweet belongs to the same family as the last one, and it’s a liar by name as well.’)

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