In this time when you both talk about revival, unity of Italy, rises in me a curiosity, but when the capital was Turin, when there were the Savoy and the court, what you eat?
Surely between the seventeenth and eighteenth Turin capital of the Duchy of Savoy was a city in evolution: getting rich of palaces, churches, squares, palaces and villas on the hills to hunt. Magnificent buildings with spectacular gardens and water features to celebrate the power of Savoy, and it was
Surely between the seventeenth and eighteenth Turin capital of the Duchy of Savoy was a city in evolution: getting rich of palaces, churches, squares, palaces and villas on the hills to hunt. Magnificent buildings with spectacular gardens and water features to celebrate the power of Savoy, and it was
in the second half of the eighteenth century who was born piemontese.Le cooking recipes were taken from "The Cook of Piedmont," published in Turin in 1776 introduced the new culinary principles learned in Paris, reinterpreting recipes and replacing the original ingredients with those that best correspond to the temperament of Piedmont, easier to find or who simply were judged to be of better quality beer, brandy gave way to wine, dry white wine took the place of champagne, the varieties of onions d'Ivrea Chieri and thistles were preferred to all others, etc.. A flow
Savoy could be cooked in our day is "Artichokes galley, to realize you need to clean the artichokes and cut into quarters, removing the beard inside. Bleached with lemon and put them in a pot with chopped shallots, parsley, mushrooms, a clove of garlic, a slice of lemon and a little 'oil. During cooking, pour a ladle of broth and deglaze with a glass of white wine. Once cooked serve with lemon juice.
How about trying? I am one of these days I will and I will let you know.
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