THE TEENAGERS BETWEEN CULINARY TRADITION AND FAST FOOD
Traditional Recipies (Italy - Veneto - Treviso)
By Italian Students
RED RADICCHIO (CHICORY)
The “Radicchio Rosso di Treviso” (Protected Geographical
Indication) is a variety of chicory. It’s characterized by intense
dark red coloured leaves, striped in white, a crunchy texture and
an unmistakable slightly bitter taste.
To prepare Treviso chicory first must be halved or quartered.
Dip the pi eces in a basin or water and let them drain in a colander, this will help them keep
Brush lightly with a vinaigrette made with balsamic vinegar, olive oil.
Season the chicories with salt and pepper and place them on a grill over a medium-hot fire.
Turn the chicories often on the grill as each side begins to brown lightly. Total cooking time will
vary from 20 to 30 minutes. When it has finished cooking, Treviso chicory should be deeply
browned and crisp on the surface, and completely cooked through and soft. It is good as starter
Ingredients for 12:
12 heads of chicory
Stockfish was introduced in Triveneto by the Venetians, who were
great navigators and brought home every novelty.
The most popular version of the story claims that in 1432 the
expedition under the command of Captain Venetian Pietro Querini in
Norway was wrecked on the coast of the Lofoten Islands.
Returning home, the Querini brought stockfish, which is still in
Triveneto called stockfish
Soak the well-beaten stockfish in cold water for 2 or 3 days, changing the water every 4 hours.
Peel off part of the skin. Split the fish lengthwise and remove the backbone and all the pin bones. Cut the
fish into even squares. Thinly slice the onions; fry in a pan with a glass of oil, add the desalted and
boned anchovies cut into pieces; lastly, turn off the fire and add the chopped parsley.
Spoon some of the sautéed onion mixture into a terracotta or aluminium pot or oven dish and spread
over the bottom.
Dip the stockfish pieces in the onion mixture, flour them, and then place the pieces next to each other in
the pan. Cover the fish with the remaining onion mixture, pour in the milk, add the grated cheese, salt
and pepper. Cover the fish pieces with the remaining oil.
Simmer over a very low heat for about 4 ½ hours. Rotate the pot every now and then, but do not stir.
Bacalà alla Vicentina is excellent if allowed to rest for 12/24 hours before eating. Serve with polenta.
Ingredients for 12:
1 kg dried stockfish
500 g onions
1 litre extravergin olive oil
½ litre fresh milk
plain white flour
50 g grated Grana Padano cheese
1 bunch chopped parsley
salt and pepper
BACALÀ ALLA VICENTINA
The “Pinza” is a cake typical of the Venetian
Country. It is especially prepared on the occasion
of the Epiphany. Originally, it was a poor cake,
prepared using the leftover fat and sweets of
It is prepared especially for the evening of 5
January for the Holiday of "pan e vin" that is the
“fires” that light up the night before Epiphany and,
depending on where the smoke goes, it predicts
whether the crops of the year will be…..
PAN e VIN in ARCADE near Montebelluna,
one of most festival in our land
Cut into thin slices stale bread , put it in a large bowl and moisten with warm
sweetened milk, mix well , cover with a cloth and let it rest for a night.
The next morning, stir well for the bread that is soaked, gradually add the flour, rum
and vanilla, dried figs cut into small pieces and mix well so as to incorporate all
ingredients well .
Then keep adding raisins that you have soaked in hot water, vanilla, chopped apple
and walnuts and fennel seeds .
It is very important to mix the compound with great care until the mixture is well
merged and homogeneous. Finally pour the batter into a greased and floured baking
sheet and leveled with care Choose a baking sheet to a size such as to obtain a layer
of composite high about 5-6 cm, than put into the oven at 180 degrees and cook for
about 1 hour.
Ingredients for 12:
500 grams of stale bread
250 grams of raisins
250 grams of dried figs
200 grams of walnuts
1 liter of milk
4-5 tablespoons of sugar
2 tablespoons fennel seeds
Half glass of rum or grappa
a couple of tablespoons of flour 00
butter for the pan