The Spingitora is an ancient tradition in use in Apulia. In practice, during the meal, without having to ask, is brought to the table a plate of mixed seasonal vegetables. Not that fresh vegetables seasoned, as the word, 'Push' to eat again.

The story seems to trace this custom to the Spanish, that, in turn, have inherited from Arab countries. A part of the origins, very loving vegetables, I find that this tradition should be spread and shared.

The important thing, in the choice of raw materials, is the seasonality and provenance. E 'therefore advisable to be careful in purchasing, to safeguard our health and to help the Italian agriculture.

But why it is recommended to eat more vegetables?

Let's do a quick review.

• They are an excellent source of vitamins, minerals and antioxidants.

• In the warm months, with the loss of fluids, help us to idratarci.

• They are a good source of carotenoids: plant pigments with antioxidant properties. The latter, by neutralizing free radicals produced in excess by the, avoid that these molecules damage the membranes of healthy cells and their DNA.

• Numerous studies have confirmed that a diet rich in vegetables is a sign of good health. In populations that are abundant consumption, the incidence of cancer is much lower.

• Better raw or cooked? It 'a matter of taste. Anyway, eating them raw you avoid wasting vitamins.

I conclude with one last piece of advice. Raw vegetables willingly go hand in hand with the Pinzimonio: a mixture obtained by mixing good extra virgin olive oil, sale, pepe, good vinegar or possibly lemon.

A fresh and light dish perfect in every season, I recommend to my friends restaurateurs to bring more to the table!

Source: 'Foods that are good, foods that are bad '- Tom Sanders professor of nutrition and dietetics at King's College, University of London

In my past days in Carovigno I met a family owned a small restaurant on the sea. Even if someone finds it hard to believe, I can not say a word unless I'm in a good place, while unlike, if I am comfortable, is a river in flood. Well, The first time I went to this family restaurant I met Nini, his wife Franca, ed Elena, their daughter.

TARDI Era, there were few people in the local. I ate sitting at a table, and Ninì to another, a short distance. I have seen silent and with sad eyes. Maybe that's why I asked him what he had in the pot. With the puzzled look told me that unfortunately could not enjoy what he wanted because of a disease. I do not know why, perhaps to send a bit 'of my enthusiasm for that moment passed them, but I moved and I sat down to eat next to him for a chat. He told me of his meeting with Domenico Modugno…

Nini has left us Wednesday 23 Last July after a long illness. I promised to write to him and Franca of our meeting. In verità lo avevo già fatto, before you even get the news. This is my way to remember.

“I nu faci Piattu of honeycombs?” It 's so that you ask Specchiolla, fraction of Carovigno in the province of Brindisi, one of the typical dishes of Puglia. How I found out? Andando Jude, a small restaurant on the sea that drew my attention to the flowers and plants placed in beautiful frame around the local. Those who love nature in itself is already a special person, per me, I love the green, the best presentation.

In fact the exact name of this refreshment is TAV. (shooting), restaurant as well as being the headquarters of clay pigeon shooting Specchiolla. There are entry a day after, riding a bike on the boardwalk, appetite was felt. Inside a simple typical trattorias family, and on the back, all'esterno, a porch from which I admired the beautiful view of the sea.

In addition to familiarize yourself with the environment I like to do it with people, that's how I met Nini and his wife Franca, the owners of the restaurant. You're the queen of the kitchen, e lui, with her daughter, room attendant. The first time I went they told me of his past in Milan, when he worked at the Piccolo Teatro. He took care of the transport of the sets and everything else needed for the preparation of comedies.

One day, having to deliver the costumes to the dressing room before a performance of Domenico Modugno, decided to inserirgli shirt in a ticket with a simple wish of good luck. Domenico, nativo di Polignano a Mare, I went to look for before going on stage to thank, pleased to have on staff a co-worker of his land.

It 'so who knew him, but not only, the comedy was so successful as to induce Domenico Modugno to make a habit of greeting to Nini before the beginning of each show. Beautiful atmosphere of a past time that I listened to on a hot summer afternoon, facing the beautiful sea of ​​Carovigno and a plate of mashed fava beans.

• Soak in the water a handful of beans per person for an entire night.

• Then drain and transfer them in a pot of water covering them. In addition to combine the salt and a potato head, cut into cubes.

• Once you come to a boil, cook over low heat for an hour removing the foam that gradually form.

• Stir occasionally moving the pot vigorously, without the aid of spoons.

• Once absorbed the water passing the mixture into the strainer in combining contemporary of extra virgin olive oil.

The mashed beans thus obtained can be accompanied by chicory country, from hot chili peppers, or from the white. It is also good warmed up the next day with the fried onions.

A legume among the oldest that can be used fresh or dried. It 'a good source of phosphorus, iron, zinc, magnesium and vitamin E.

Restaurant by Nini T.A.V. – Avenue of Tamarisk, Specchiolla - Carovigno (BR)

The recipe: Tortei potatoes de Val di Non

I love fruit! I often wonder why it should not be offered from catering. For example, the apple is a fruit known for its digestibility. E’ nutriente, low in calories, and is a good source of fiber. I love it so much that I adopted an apple tree! 😉

Today I will tell you a story of fruit born from a dream Trentino made in Brianza.

It all started when, not so long ago, drive along a road that I did not know, I noticed a gate in front of a cart with an indication of an orchard, or better, of Orchard Park.

From the outside you could see a long dirt road with lots of fruit trees. I could not get… It 'started as a story of knowledge and friendship with a group of Trentino who have realized their dream of land and agriculture in the beautiful Brianza.

But not only, my adventure took me to adopt a tree apple that will follow from now on during flowering and pruning, up to September, month dedicated to the collection of fruits.

One way to approach to agriculture, for learn about the work of the farmers, to follow the stages of the life of the trees under the guidance of experts during visits to explain the evolution of plants taken. Adopt a tree means treat yourself, with an annual quota of 25 euro, a true contact with nature. One piece of advice that I give to parents encourage new generations to the land and to ensure that the resent their.

The Orchard Park Pond Ceriano, in the province of Monza and Brianza, extends 80 acres within the Park Groane. A farm was born from the idea of ​​a group entrepreneurs of Trento that fate would bring in Brianza. Inside you can also find a Bottega circuit Campagna Amica, with local agriculture and typical Trentino.

The first of the originators of the project that I knew was Walter Cova, a furniture enthusiast agriculture that is divided between the land and its work. Both the commitment necessary to conduct the seal, but as I said Walter – work the land regenerates you and pays you back in time with its fruits - A thought which I fully shared.

Sunday 6 April we celebrated together day dedicated to bloom.

E 'was great to see them all together laughing and joking, simply, as it was once in the countryside. A day dedicated to nature and ecology sponsored by Pro Loco and the administration of Ceriano Pond. Respectively present the President Gianmario Longoni and the Mayor Dante Cattaneo.

During our time together we talked about agriculture, History, and traditions of Brianza and Trentino. About the latter, I got to taste 'Potatoes tortei de Val di Non 'Prepared by Stefano Conforti and Matteo D’Andrea under the supervision of Alberto Cova. Three friends and chefs to delight and passion.

Who does not know this dish of traditional thirty can read below the recipe that I got from my chefs give talkers (I did not think the Trentino speak so much ... even more than me). 😉

Tortei potatoes de Val di Non

Ingredients for 4 people:

– 1 pounds of white potatoes
– 100 gr di farina bianca
– Sale q.b.
– Peanut oil for frying

Preparation:

• Peel the potatoes and grate them coarsely.

• Combine flour and salt, then mix with a spoon of 'Uncle Paul' (a spoonful, they call it so).

• Fry until golden brown.

• Then spread on a paper towel, and serve with cold meats and cheeses from Trentino.

Regarding the wine, I was advised to combine a good Teroldego, and volete, for after dinner, a delicious flavored grappa all'Asperula, medicinal herb which is found in woods.

As I always say the 'People’ are the key to everything, health, and goodbye to Orchard Park!

Orchard Park – Via the Pond 56 – Ceriano Pond (MB)

www.frutteto.biz – E mail: info@frutteto.biz

You know what I'm doing tonight? I go in the kitchen! Someone distort the nose… perhaps because who knows me knows that I love eating more than cooking. 😉

In the words of the German philosopher Ludwig Feuerbach – we are what we eat – clearer than that! Personally I love the search history, traditions, but also the therapeutic properties of the food, because eating well is the secret to staying healthy.

The important thing is to choose good raw materials, possibly #madeinitaly saw the great productions that we, but I recommend, optimizing and avoiding waste.

Stem Broccoli

Today I went to the market and I bought two broccoli, dell’salad, a po 'di dried fruit, a piece of Provolone e un good extra virgin 'olive Italian' (check that it is written).

In this respect when you're on vacation take advantage to go visit a farm che lo produce; if you like it buy it, and then home easily send fatevelo. Against the other, consuming the same oil you've tasted on vacation will seem to relive the good times experienced.

But back to the broccoli. Now I use them to prepare a pasta dish and a mixed salad. About, are rich in vitamin C but unfortunately with the cooking in water in part is lost. To overcome this, the ideal is to cook steamed.

That said, once boiled them join anchovy fried with garlic, or in addition to the tuna. I will use this preparation for pasta. I recommend, not spared the 'quality of the pasta', affect much on the outcome of a dish!

Good, remained the stalk of broccoli. I love his taste! Once cleaned should be cut into thin slices and goes together with a nice salad, in chunks of provolone, and a lot of good nuts!

How about ...? Meanwhile, I eat, Bon Appetite! 😉

• L’insalata, even if formed by 90% of water, is a good source of fiber, vitamine e sali mineralized.

• Make carotenoids, antioxidants that prevent degenerative diseases.

• Per se has few calories, However, the amount condiment conditioned which is used.

Personally I love the salads, especially those mixed! Too bad that often, when I order at the restaurant, I get two green leaves and a few tomatoes! 🙁

Well, you know what I mean by mixed salad? More of everything, or better, un’insalata a foglie verdi, vegetables, frutta fresca e secca… of course, all in accordance with the seasonal.

Having said this I must point out a really good, un’insalat…ona that one evening I prepared a Friend. 🙂

L’Insalat…ona Augustine

Ingredients:

• Salad Chioggia

• Grated carrots

• Cherry vine tomatoes

• Night

• Golden apple cut into thin slices

• Olives

• Pine Nuts

• Sesame seeds and fennel seeds toasted in a pan

Combine all ingredients and season with extra virgin olive oil, good vinegar and salt q.b.

A Vera Bonta !

Some time ago I was asked if I ritenessi a woman cooking. Well ... I must confess that I'm better at eating than cooking… 😉

I love to celebrate the food in fancier places, where chefs, as well as to tell the story of the cook dishes, to give the right meaning to people like me, believes that eating is one of the greatest pleasures of life.

The food must be told with his stories and traditions, because the bond which unites him to his territory and its people, is a natural consequence of its evolution.

That said, proving that those who work strives, I put myself in the kitchen! Today I am cabbage, sprouts or better ...! 🙂

"Brussels sprouts, honey and raisins "

Ingredients:

• Brussels sprouts (typical winter vegetables rich in vitamin C)
• Uvetta passa
• Barolo
• Honeydew honey
• Red onion
• Extra virgin olive oil than good
• Sale as just

Procedure:

• In a clay pot do soften in extra virgin olive oil of the red onion thinly sliced.
• Combine brussel sprouts, cut into wedges, raisins previously soaked in a glass of Barolo, and a tablespoon of honey honeydew.
• Cook slowly until it is all blended harmoniously.
• Sale e pepe just as, and finally a drizzle of virgin olive oil (extra virgin olive oil).

The honeydew honey è leggermente amarognolo, less sweet than other honeys. It’ the only one that is produced by bees not using the flowers, but from a sugary substance called honeydew, produced by certain insects. It’ only present in some plants such as lime, l’acero, La Quercia La Roverella e. Has a lower amount of sugars, but a greater presence of manganese, iron, zinc, cobalt and minerals. This makes the honeydew honey an excellent natural tonic.

The recipe : “The grape hyacinth in the oven”

My father's name was Aldo. He was born on 12 March 1933 in a village of Mantua. A creative artist of marble with a great passion for his work… when it is turned off, it was off him.

Blessed is he who does not lose his passion ...

I have left him a few objects. A camera that has stopped many moments of my childhood, an old frame that accompanied us during our travels, e un’armonica a bocca. I remember that for years, after he left, I often stopped to smell the smell of the wood on which rested his lips to play it. There came a day when I have not heard more ...

He loved his job, loved traveling, adorava music, loved the wine and food, loved to ride Forest to seek mushrooms… A difficult character that has made our relationship sometimes confrontational although still intense and deep.

I can only say for sure that, when he left he, isn’è went a piece of my heart.

“The conflicting reports may be true and profound, because in them, everyone plays their true essence in search of harmony with the essence of others…” Alessandra Paolini

It's been so many years, but for me it's like it was yesterday. Today, the day of his birthday I want to remember him with the scents and flavors of memory that, brought me back to the past with the mind, remind me of the time that was ...

In addition to love very omelettes, that he prepared meticulously, I particularly remember a wild onion, the lampascione, he had learned to appreciate and cook from his mother. Io stessa ne vado ghiottissima se trovo chi sa prepararlo senza che il caratteristico sapore amarognolo abbia il sopravvento.

Despite its name reacquaint dialect often obtuse habit of giving to someone, its culinary and medicinal properties belie any references linked to this practice.

This vegetable grown almost exclusively in the southern regions, in order to be collected in need of at least four years of growth. Besides helping to lower the fat and sugar in the blood, has anti-inflammatory properties and laxative.

But now we come to the preparation of “lampascioni baked”

• Start with clean lampascioni depriving them of the outer coating.

• Then proceed by keeping them in water for about six hours, so as to make them lose a little 'bitter taste of.

• Drain, asciugarli, and start grooving to the base with a screwdriver.

• Finally, arrange them on a greased baking sheet and pass them to the oven and cook them at 180 'for about half an hour.

• Season with extra virgin olive oil, good one, sale, garlic, and chilli.

I,  li adoro!

“Each of us has his madeleine, the flavor that reminds him of the better age. It's not just regret the flavors of yesteryear, but a state of grace to recreate. A search of lost time… And when we can, try a wonder child, a childlike joy that makes us squint pleasure ... it is finding time ...” Marino Niola, anthropologist

The recipe : “The Roots and the Fasioi”

Apro le finestre e il mio sguardo si perde… ricordi di campagna, laughter of children, scent of hay, of bare feet on the grass, di vendemmie festanti e di sonni tranquilli.

Solo chi ha avuto un’infanzia passata così, mi può capire. Can understand the desire to get back with the mind to remember, because the Earth called, riportando ad essi.

Every year, exactly 29 June – ricorrenza di Santi Pietro e Paolo – venivo accompagnata da mia nonna Jija in campagna, nella piccola Lorenzaga di Motta di Livenza a Treviso. Finite schools, finished college, finiti i ritmi severi della vita cittadina, finalmente arrivava la fatidica data. And three hundred miles away ... and everything changed. No more buildings but fields of vineyards, corn on the cob, geese, hens… party! When I first arrived I was wandering alone barefoot on the grass, as in exploration, how to regain possession of my nature, of my size ...

And now I'm here, ancora una volta, after so many years, because Earth calls, and do not you forget it ... And 'one in the morning.

Looking out the window I contemplate the landscape. In the company of the song of cicadas and the rustling of the trees the mind travels ...

Ricordo mia nonna Jija, una donna contadina conosciuta da tutti per la tenacia e per la determinazione. Ricordo le mattine, quando mi svegliavo all’alba. Col canto del gallo tutto riprendeva il normale ciclo naturale.

I looked in the milking, in the preparation of butter, while with the scythe cutting the grass ... Life in the countryside is of great teaching, the moments we spent so great intensity.

Do not forget the flavors, they used to be ... The fresh milk, bread with fresh butter, e… i radici e fasioi! A bean puree which is flavored fresh radicchio. I assure you, una vera prelibatezza!

Mia nonna durante l’estate preparava spesso questo piatto, one of my favorites. Today I want to remember so.

Roots and fasioi

Preparation:

• In a pan, put the beans (fasioi) previously soaked for twelve hours approximately.
• Combine the chopped onion, two potatoes into pieces, a stalk of celery diced, two bones of pork, of ground cinnamon, sale e pepe just as.
• Cook slowly until the beans are soft. Then, remove the bones and pass everything until you get a thick, homogeneous.
• Meanwhile, sauté small pieces of bacon, that a low heat release their natural fat to use as a first dressing of radicchio.
• Serve the radicchio (roots in dialect), with bean sauce that will be sprinkled on as a finishing touch.

About this recipe, è usanza locale dire mentre la si mangia: “Magnar e morir”