BRUSCHETTE
Bruschetta is an appetizer from Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper. Bruschetta is usually served as a snack or appetizer.
In Italy, bruschetta is often prepared using a brustolina grill.
PARMIGIANA DI MELANZANE - EGGPLANT PARMIGIANA
Parmigiana, parmigiana di melanzane, or melanzane alla parmigiana is a Southern Italian dish made with a shallow or deep-fried sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant (also called aubergine) is the earliest version. Variations made with breaded meat cutlets, such as veal and chicken, have been popularized in other countries, usually in areas of Italian immigration, and occasionally other vegetables such as zucchini may be used in Italy.
COZZE RIPIENE - STUFFED MUSSELS
Mussels filled with breadcrumbs, eggs and cheese.
FRITTATINE DI LAMPASCIONI - LAMPASCIONI OMELETTES
Lampascioni are a typical apulian kind of little wild onions. They have a slightly bitter aftertaste that does not irk at all.
DESSERTS
PETTOLE
In apulian tradition pettole are usually prepared during Christmas time. They are delicious fried dough balls.
Pettole are a very simple but flavored italian dish. They are usually eaten warm because of the contrast between their soft dough and the golden crust. They are served as an appetizer or dessert, if covered with honey or sugar.
SNACKS
TARALLI
Taralli are classically formed into rings or ovals about 10 to 12.5 cm (4 to 5 inches) in circumference. Smaller taralli, called tarallini, with a circumference of 3.8 to 7.8 cm (1.5 to 3 inches), are sold commercially. Similar to bagels, they are briefly boiled before being baked, which gives them a very interesting texture. Baked taralli can be kept in an airtight container for several months.
FOCACCIA BARESE
Focaccia barese is a flat oven-baked Italian bread, which may be topped with tomatoes or other ingredients.
Focaccia is popular in Italy and is usually seasoned with olive oil and salt.
Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven.
As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a pastry brush prior to rising and baking.
Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread.
FIRST COURSES
Purè di fave con cicoria (Mashed Broad Beans with Chicory) is a traditional Italian recipe (from the region of Apulia) for a classic vegetarian wild food dish of cooked and mashed broad (fava) beans with potatoes, chicory greens and olive oil.
ORECCHIETTE
Orecchiette (singular, orecchietta), from orecchio (ear) + etto (small) is a kind of home-made pasta typical of Apulia. Its name comes from its shape, which reminds one of a small ear. In the vernacular of Bari, strascinate are more similar to cavatelli. The most famous apulian recipe is orecchiette with turnip greens.
TIELLA BARESE - ITALIAN TIELLA
Tiella is a typical southern Italian dish composed by potatoes, rice and mussels. It is also flavored with onion and tomato. It is baked for about an hour.
Tiella is a typical dish of Bari (Apulia), but it is widespread all over the region.
It can be served as a single dish in the summer.
TYPICAL ITALIAN RECIPES
TIRAMISU'
Tiramisu ( Italian spelling: tiramisù; meaning "pick me up" or "lift me up") is an Italian dessert. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavoured with cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts.
LASAGNA
Lasagne are a wide, flat pasta shape and possibly one of the oldest. As with most other types of pasta, the word is a plural form, lasagne meaning more than one sheet of lasagna. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.
A traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), and miscellaneous vegetables (e.g., spinach, zucchini, mushrooms). In all cases the lasagne are oven-baked. The pasta dish is typically flavored with wine, garlic, onion, and oregano.
Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina was not available, with flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne noodles are made of semolina (from durum wheat).
TAGLIATELLE
Tagliatelle and tagliolini (from the Italian tagliare, meaning "to cut") is a traditional type of pasta of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.
MOREOVER you will learn to cook all kinds of homemade fresh pasta!!
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