o) traditional veneto food and food pyramid meeting spain
DESCRIPTION
VENETO FOODTRANSCRIPT
THE TEENAGERS BETWEEN CULINARY TRADITION AND FASTFOOD2012-2014
COMENIUS FOOD
TRADITIONAL VENETO - FOOD AND
FOOD PYRAMIDBy italian Students and Comenius Team
TRADITIONAL VENETIAN FOOD AND
FOOD PYRAMID
BASIC PILLARS OF VENETIAN FOODTHERE ARE FOUR PILLARS OF TRADITIONAL
VENETIAN CUISINE
1. POLENTA (mais)
It’s a delicate and tasty cream. The Venetians eat Polentaas an appetizer or as a first course or a main course.
2. RICEVenetian 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
3. BEANSThe “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
4. STOCKFISH
Served mainly in a creamed version with polenta
BEANS
COD
POLENTA
RICE
The venetian pillars and the food pyramid
•MAIS FROM AMERICA
•BEANS FROM AMERICA
•RICE FROM FAR EAST
•STOCKFISH FROM NORWAY
None of these foods has got national origin. Their use began about in the sixteenth century
thanks also to the Venetian trade.
…and the Venetian brought into local cuisine a lot of spices from the
east and far east
TRADITIONAL FOODS FROM TREVISO
“THE JOYFUL AND LOVING LAND”
(and the name in local language)
“SARDEE IN SAOR” (SARDINE WITH ONION, PINE NUTS
AND RAISINS)
“RISI E BISI”(RICE AND PEES)
“BIGOI IN SALSA” (SORT OF SPAGHETTI WITH
ANCHOVIES)
“TRIPPA”(RUMINANT ENTRAILS)
“OVI E SPARASI”(EGGS AND ASPARAGUS)
“RISO COI FEGADIN “(RICE WITH CHICKEN LIVER AND
GIZZARDS)
“FEGATO ALLA VENEZIANA”(LIVER WITH ONION)
“BOGOI”(SNAILS)
“RADICI COL LARDO” (CICORY WITH BACON)
“LESSO CON CIPOLLINE E CREN”(BOILED MEAT, SMALL PICLES ONION AND HORSERADISH)
“PANADEA”(BREAD, MILK AND WATHER)
“COE LESSE” (BITTER ROOTS OF CHICORY)
“RADICEE” (BOILED AND STEWED DANDELION
LIVES)
“RISOTTO COI BRUSCANDOI “(RICE WITH BUDS OF HOPS)
“POLENTA E OSEI” (MAIS AND SMALL BIRDS)
“MUSET, RADICEE E POENTA” (SORT OF COCKED SALAMI, MAIS
AND DANDELION)
“CIODET “(MUSHROOM BRAD)
FROGS
“ GO’ ”(GOBY)
“MOECHE E MASANETE”(YOUNG FEMALE CRAB AND
FEMALE CRAB)
“BISATA E PEOCI” (ANGUILLA AND MUSSELS)
“MOSTARDA” (QUINCE FRUIT AND MUSTARD)
FUGASSA (SWEET EASTER)
“CROSTOLI” (SORT OF PANKAKES)
“CASATA” (HOME MADE CHEESE)
…E OMBRE DE VIN… (GLASSES AND GLASSES OF WINE)