Anchovies
Olive oil
Salt
Pepperoni

preparation:

Before frying the peppers cut into strips; then in the same oil fry the anchovies. Roll in rice paper to dry them, gather and salt.

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The risk of not finding abroad edible food can be more or less concrete, obviously depends on several factors. Proximity to Italy and the number of Italians living in that country are two factors that definitely have some weight.

From this point of view, therefore, Malta is certainly in a privileged position compared to the rest of Europe are extremely close to Italy and chock full of Italians (one of those many are writing this article, in fact).

As a natural consequence, I would reassure you: there is almost everything.

This island is in fact an hour and a half by ferry from Sicily. If you look at the map, you see that it is much closer to Sicily than it is the island of Lampedusa! But besides being a Mediterranean island, it is also an island that still has strong cultural influences in the United Kingdom, from which it is separated permanently in 1979.

As you can imagine, therefore, the culture (and language, actually) has influenced both Italian and English. At the table, this, you see, for example, offering food ranging from English breakfast (eggs, sausage, bacon … and beer!) Pizza (there are several pizzerias good quality: watch the pizza chefs are Italian case). The Maltese dish is the rabbit (do not ask why … I have not yet figured out). But there are also preparations typically Mediterranean as the sun-dried tomatoes. In short, it varies so much.

Anyway, I will speak more in future posts of where and what you can eat outside. But I now anticipate a warning: in Malta, the quality is often understood as quantity. Lots of food, good. Little food, bad. Then we wonder why there are so many obese people on the island …

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Preparation

Cut the chicken into thin strips and arrange it in a large bowl. Check the carrot, pelatela and rinse thoroughly under running water. Pat dry with absorbent kitchen paper and cut into thin strips thin. Clean the celery, remove the coasts and use the less tender heart by cutting it into thin slices. Pour into bowl and season with olive oil, lemon juice, salt, pepper and mayonnaise and mix well to mix the ingredients. Meanwhile, put into the oven for 5/6 minutes at 180 degrees slices of bread, then you can smear of salad and serve immediately hot and crispy. Tip: you could serve the bruschetta as an appetizer or afternoon snack.

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• 500 G Small Anchovies
• 1 clove garlic
• 2 Lemons
• 1 bunch parsley
• Olive oil
  salt
  pepper

Preparations:

Clean the anchovies, remove the head, guts and bones, open them in half without dividing them; arrange to haul in a deep dish. Chop parsley and garlic, add the lemon juice, salt and pepper. Emulsified and pour the sauce over the fish; cover and keep cool a few hours.
Here your marinated anchovies!

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The nervous system, like every other system in our body, it develops better and remains more or less healthy, according to the “building material” that we introduce with food. Several studies have shown, for example, the importance that they have some type of unsaturated fatty acids (especially omega-3 essential) in the proper formation of neural tissue. Here then is the fish, the primary source of omega-3 can really be considered a tonic of the nervous tissue, beyond the prejudices of the importance of phosphorus. In addition to worrying about building good nerve cells, it is also important to protect them from the damage of free radicals. In this sense, they are valuable antioxidant vitamins A and C, found in fruits and vegetables, and vitamin E contained in nuts and extra virgin olive oil. About vitamins, we should remember the importance of those in group B, in particular vitamin B1, which is involved in the transmission of nerve impulses, and vitamin B9 (folic acid) which helps the formation of the protective sheath around the nerve fibers. Both of these vitamins are found in beans, leafy vegetables and liver.

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In Piemonte we find also other characteristic products that make exquisite and unique cuisine. Regional recipes are made unique by the use of some characteristic products, such as truffles, Barbera or Barolo and cheese. Risotto and pasta are often enhanced by truffle, such as ravioli del Plin with truffle, boiled meat as braised in Barolo and Barbera or the res in Cagnon (risotto with melted cheese).

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In Venice, you know, not easy to find a good restaurant to eat genuine and typical dishes (as indeed in all the cities very tourist). But neither is it impossible. On the net there are many lists (more or less reliable …) of good addresses.
In a few, however, tell you what to eat. What dishes look and ask. What are the real Venetian specialties.
Therefore here we want to provide just this kind of suggestion, to fill this gap.
The list is by no means exhaustive (it would be far too long), we instead tried to choose those dishes that are not only local but also not too hard to find

STARTERS
- Marinated anchovies. Anchovies always. Fresh and marinated in vinegar, oil, garlic, parsley and salt.
- Scallops au gratin. Scallops baked in batter.
- Pumpkin flowers. Stuffed with ricotta.
- Folpetti. Boiled, fried or tocio, always moscardini it.
- Schie with polenta. The “schie” are small shrimp lagoon. Polenta in question should be white, but it also accepts the yellow one.
- Sarde in soar. “Sauce” is a condiment made from onion. Once all the fish could be made in sauce, is now almost the only Sardinian.
- Funds artichoke. A delight must try.

FIRST
- Bigoli in salsa. Big spaghetti of chopped anchovies. More than typical.
- Pasta and beans. Dish from the mainland but also beloved Venice.
- Fish pie. There is no fixed recipe. A creative cook.
- Risi e Bisi. Ancient dish. The “peas” are peas, “rice” is the “rice”. Recipe Ducale.
- Risotto with Bosega. The Bosega is a mullet Northern Adriatic.
- Risotto with radicchio. Treviso radicchio strictly.
- Spaghetti with canoce. The canoce are the mantis shrimp.
- Pasta with sauce. Pasta with scampi.
- Sepia. Cuttlefish cooked in their ink, served with polenta exclusively white.

MEAT
- Castradina s’ciavona. Mutton stew with cabbage. A November.
- Figà Venetian. And liver (again and again) onions.
- Fillet with herb sauce Cabernet. The cabernet depopulated in Veneto (and not only).
- Meatballs. Eternal. Already in a Venetian recipe of the Middle Ages.
- Suppressed in tecia. Venetian typical salami in the pan (the “tecia”) with butter and onion.

FISH
- Codfish. Creamed, Vicenza, stewed, fried … however you like, but be aware that in Venice the “cod” is actually the “cod” (Venetians feel a subtle pleasure in confusing the ideas of others …)
- Sea bass or bream grilled or baked. Two fish inevitable in Venetian markets.
- Stuffed squid. Squid stuffed with themselves.
- Moeche fries. From Nobel. The “moeche” are the crabs caught during molting (without shell).
- Mixed fried. It is found everywhere. But not everyone knows it well.
- Granseola Venetian. Delicious crustacean colossal but delicate taste.
- Capeonghe. The cappelonghe (or canolicchi) can be found in many recipes. No disappoint.

SWEET
- Tiramisu. Believe it or not, the tiramisu is a specialty of the Veneto. Make sure it’s been done in the house.
- Biscuits. Three names of all: “zaleti” (means gialletti because made with corn flour), “buranei” (which according to the shape can be: “bussolà” if round, or “they” [male] if S-shaped), and “baicoli” (thin and light biscuits dipped in coffee or in eggnog)
- Fritoe. Pancakes invernal-carnival. They can be simple or stuffed.
- Pliers. Pronounced “Pincia” or “grip” and was the poor dish of our grandparents during the winter. Cake of bread, easier to find in bakeries and in restaurants.

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In Italy, the most sought-after mozzarella comes in two forms: one is made from fresh cow’s milk and is called fior di latte (literally, “the flower of milk”); the other is Mozzarella di Bufala Campana, which is made from the milk of water buffaloes and is considered the very best type you can get. Like other treasures of Italian cuisine, it carries the D.O.P. (Denomination of Protected Origin) label, guaranteeing it is made only in a specified geographical area, using strictly regulatedproduction methods.To receive this coveted label, Mozzarella di Bufala Campana must be produced only in the regions of Campania and Lazio—specifically in the provinces of Caserta and Salerno, and parts of the provinces of Benevento, Naples, Frosinone, Latina and Rome. The higher cost of buffalo mozzarella is due not only to the particular production methods used, but also because female buffaloes produce less milk than cows. However, Mozzarella di Bufala Campana has no rivals; pearl white in color, more moist and flavorful than the cow milk version, its taste is truly superb. Like most varieties of fresh mozzarella, buffalo mozzarella is usually sold submerged in a whey and brine liquid; if refrigerated, it should be left out half an hour (at least) before eating.

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• 1 Chicken (about 800 g)
• 350 g Tomatoes
• 50 g Crudo Parma (Ham)
• 1/2 glass of white vine
• 1 small marjoram
• 2 spoon of oil
• salt
• 1 garlic chopper

Preparation:

Cut the chicken, then clean and dry the pieces with kitchen paper.
At the same time cut the tomatoes previously peeled, remove seeds and cut into small pieces.

Proceed to cut the ham into strips and cleaning garlic. Then take the whole and chop with washed marjoram.

Put the ham in a frying pan with the olive oil until became brown; then add the chicken pieces to be well browned on both sides.

Then add the chopped garlic, marjoram and wine. Evaporation conclude with the chopped tomatoes and salt. The firing will continue until the meat is tender and the sauce thick.

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• 2 anchovies
• some capers
• some black olives
• some parsley
• 350ml tomato sauce
• salt
• 1 clove garlic
• 1 fresh chili pepper

Preparation:

We put in a pan a drizzle of extra virgin olive oil. Add half a clove of minced garlic, anchovies, a bit of crushed red pepper. We turn the heat to low and we expect the anchovies melt, stirring with a wooden spoon. So let’s add the tomato sauce, black olives, capers and adjust salt and pepper. We cook the rigatoni pasta with the sauce and flavour and ending with the chopped fresh parsley.

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