O) traditional veneto food and food pyramid meeting spain

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VENETO FOOD

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O) traditional veneto food and food pyramid meeting spain

  1. 1. COMENIUS FOOD THE TEENAGERS BETWEEN CULINARY TRADITION AND FASTFOOD 2012-2014 TRADITIONAL VENETO - FOOD AND FOOD PYRAMID By italian Students and Comenius Team
  2. 2. TRADITIONAL VENETIAN FOOD AND FOOD PYRAMID
  3. 3. BASIC PILLARS OF VENETIAN FOOD THERE ARE FOUR PILLARS OF TRADITIONAL VENETIAN CUISINE
  4. 4. 1. POLENTA (mais) It’s a delicate and tasty cream. The Venetians eat Polenta as an appetizer or as a first course or a main course.
  5. 5. 2. RICE Venetian manner is a bit more liquid than classic “risotto”, coocked with “bisi” : bisi are pees “chiodini” : chiodini are mushrooms “radicchio di Treviso”: it’s chicory “fegadini”: chicken liver and gizzard
  6. 6. 3. BEANS The “meat of poor people”, served as side dish or with short cut pasta: “Pasta e Fasoi”, as first course. In the past and sometimes nowadays eaten at breakfast
  7. 7. 4. STOCKFISH Served mainly in a creamed version with polenta
  8. 8. The venetian pillars and the food pyramid COD BEANS POLENTA RICE
  9. 9. None of these foods has got national origin. Their use began about in the sixteenth century thanks also to the Venetian trade. •MAIS FROM AMERICA •BEANS FROM AMERICA •RICE FROM FAR EAST •STOCKFISH FROM NORWAY
  10. 10. …and the Venetian brought into local cuisine a lot of spices from the east and far east
  11. 11. TRADITIONAL FOODS FROM TREVISO “THE JOYFUL AND LOVING LAND” (and the name in local language)
  12. 12. “SARDEE IN SAOR” (SARDINE WITH ONION, PINE NUTS AND RAISINS)
  13. 13. “RISI E BISI” (RICE AND PEES)
  14. 14. “BIGOI IN SALSA” (SORT OF SPAGHETTI WITH ANCHOVIES)
  15. 15. “TRIPPA” (RUMINANT ENTRAILS)
  16. 16. “OVI E SPARASI” (EGGS AND ASPARAGUS)
  17. 17. “RISO COI FEGADIN “ (RICE WITH CHICKEN LIVER AND GIZZARDS)
  18. 18. “FEGATO ALLA VENEZIANA” (LIVER WITH ONION)
  19. 19. “BOGOI” (SNAILS)
  20. 20. “RADICI COL LARDO” (CICORY WITH BACON)
  21. 21. “LESSO CON CIPOLLINE E CREN” (BOILED MEAT, SMALL PICLES ONION AND HORSERADISH)
  22. 22. “PANADEA” (BREAD, MILK AND WATHER)
  23. 23. “COE LESSE” (BITTER ROOTS OF CHICORY)
  24. 24. “RADICEE” (BOILED AND STEWED DANDELION LIVES)
  25. 25. “RISOTTO COI BRUSCANDOI “ (RICE WITH BUDS OF HOPS)
  26. 26. “POLENTA E OSEI” (MAIS AND SMALL BIRDS)
  27. 27. “MUSET, RADICEE E POENTA” (SORT OF COCKED SALAMI, MAIS AND DANDELION)
  28. 28. “CIODET “ (MUSHROOM BRAD)
  29. 29. FROGS
  30. 30. “ GO’ ” (GOBY)
  31. 31. “MOECHE E MASANETE” (YOUNG FEMALE CRAB AND FEMALE CRAB)
  32. 32. “BISATA E PEOCI” (ANGUILLA AND MUSSELS)
  33. 33. “MOSTARDA” (QUINCE FRUIT AND MUSTARD)
  34. 34. FUGASSA (SWEET EASTER)
  35. 35. “CROSTOLI” (SORT OF PANKAKES)
  36. 36. “CASATA” (HOME MADE CHEESE)
  37. 37. …E OMBRE DE VIN… (GLASSES AND GLASSES OF WINE)

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