Here is a look at my tylical lunch from one of my favourite local bars here in Rome! Bar Amore serving a panino with prosciutto crudo, mozzarella, funghi, pomodori and insalata! For 4.40€ this panin and the excellent coffee is well worth the bargain!🤯
Tiramisù! One of Italy’s truly unique deserts! Dolci in Italy are obviously a huge part of the culture but perhaps the most universally recognized desert would have to be the delicious cream/coffee/cookie mix that is tiramisù🔥😻
Food is the center of things. 🌕 I've dated a couple people in my life who saw food as mere fuel. Needless to say, it could never have worked out.
I mean, I moved to the middle of the woods alone...with 200 animals - to pursue food.
But not JUST food. That sounds so trite. No...I want to eat the food that Peter Farb spoke of. Want to join me?
Follow 👉 @thisiswonderlland
Finishing off the last bit of Carbonara! Famous to Rome, Carbonara is a pasta made with egg, pork, and typically longer pasta like spaghetti!🤓Definitely a worthwhile pasta to enjoy while here in Rome!🇮🇹
Giulietta’s pizza! We each got a chance to make this pizza (almost) from scratch! 🍕 Beautiful tomato sauce, buffalo mozzarella and obviosuly the handmade dough👌🏼 One of the best creations I’ve ever made if I do say so myself!
One of the most famous pasta dishes in Sicily! This one was from Catania in Sicily, Pasta alla Norma! Aubergine, tomato sauce and salted ricotta! Obviously a delicious dish that is almost exclusive to Catania!🍝
Cono di gelato from closeby! Crema Fiorentina (an regular ice cream with hints of nutella) and Nociolla (hazelnut) gelato is one of the nest combinations I’ve had from the beginning of this trip! Gelato is obviously a staple and will always be an incredible desert to be enjoyed in Italy😊
Possibly my favourite part of Italian food culture is that coffee is a very regualr phenomenon. Espresso at any time of day is acceptable, and it isn’t such a rare occasion that one can have 4-6 espressos a day! This one was in between classes, a much meeded boost before we continued to grind another class out☕️
Frigidarium! One of the first gelato places to hit up near the Scuola Leonardo Da Vinci!
Unfortunately I have not yet learned about how this company gets this delicious gelato to taste this good, and from a sustainability standpoint I hope they do things right! Because this gelato is phenomenal 🍨
THE signature delicacy of Sicily! If anyone tells you otherwise it’s a lie!
Arancini are made by breading and frying a ball of rice, meat, tomato sauce, cheese (can differ depending on the location) and peas. Called an “arancini” because they resemble little oranges, these delicious balls are definitely a must-have whenever you visit the island!👍🏼
Mia famiglia Siciliana!👨👩👦👦👨👩👦👦👨👩👧👦 Swipe left to see us waiting for all the food to be brought to the table!
The first picture is of a very common way to cook in Sicily in the summertime! Oudoor charcoal to cook the local meat! This meal also included homegrown hot pepper, fennel, and of course soppressata (a type of cured meat especially popular in the south)👌🏼👨🏻🍳
Looking for the perfect quiche for your next dinner party? Or just a simple dinner? Thanksgiving? This FRENCH PUMPKIN GOAT CHEESE QUICHE is for you! We make it on repeat in our home. Recipe linked in bio.
The “Mercato Testaccio” is just one of the many markets that you can find around Rome. People bring everything from flowers to clothes to food to all be bought in one place. In this market there are some stalls which advertise themselves as organic and sustainable and coming from slow food sources. Markets are a great place to get a variety of fresh meat and vegetables at reasonable prices! #sustainability#pratta#sdgs#studyabroad#gustolabinstitute#foodculture
Got the opportunity to pick some beautiful white peaches in Sicily with my cousin Salvatore at his home in the countryside! 🍑
In addition, Salvatore’s countryside home also grows plenty of herbs, spices, zucchini, tomatoes, and some oranges too!
Феттуччине с курицей в сливочном соусе в @baconandjohn съедобно, но слишком просто. Было ощущение, что блюдо приготовлено дома, на кухне, на скорую руку 5/10
Вообще заведение привлекает хорошей вывеской, отличным интерьером со старыми книгами и бутылками вина, на стенах фото портреты знаменитостей, но кухня по какой-то причине очень пресная #foodculture#паста#ростовнадону
Салат с хрустящей курочкой в @baconandjohn очень интересное сочетание, персики совсем не лишние, придают интересный пикантный вкус, правда курочка не особо хрустящая 7/10 #foodculture#ростовнадону#ростов
Traditional italian cannoli😻
Made with local ricotta and a handmade crunchy shell. One of Sicily’s most famous foods, and arguably one of Italy’s most delicious desert. This tradition has of course been exported all of the world, and cannoli can definitely be found in North America as well👍🏼
Were starting to line up all our ingredients for our baking plans this week❣️You already know our artificial dye free Red Velvet Mix we will be keeping our table colorful, gluten free, and naturally minded! A little Info 👉 For the season we’re offering a holiday pack that includes our Red Velvet Cake Mix and Holiday Frosting Color & Sprinkle Set all in one! Link 💫 https://bit.ly/2PyGnSd #colorkitchen
I've made a french bread loaf every day for the past 4 days and it's gotten better every time. My first one was kind of flat and dense, but then I learned how to kneed a wet dough and once I got that technique down my bread started coming out pretty much perfect. This is my most recent and probably most photogenic loaf. I'm experimenting with bread scoring designs and this loaf's scoring was inspired by Zorro.
The recipe for this bread is from @lifeasastrawberry . If you're mixing/kneeding by hand just look up wet dough kneeding techniques. Kneeding by hand, though tiring, is super satisfying.
EP 49: THE BREAD AND SALT BETWEEN US with Mayada Anjari, @miraevnine and @lizclayman.
Mayada came to the US in 2016 with her husband and children as Syrian refugees and immediately began cooking to show her gratitude, share the flavors of her home in Syria, and help support her family. Mayada’s journey is chronicled in a new cookbook co-authored by @jennsit with food stylist @miraevnine and photographer @lizclayman, who volunteered their time & talents to ensure all proceeds from the book go directly back to Mayada’s family and other refugees & asylum seekers. Special thanks to Dalia El-Newehy for translating. Hosted by @sarikamin. Listen in full at @heritage_radio!
This was our first event: Mushrooms and mycelium! Thank you to all the people that joined the presentation of @therealjesslangley and participated in the workshop making your own mycelium culture! And thanks to @benbusch for making these nice impressions of the event! 🌝 Our next event will be on 17.12. We will soon post further details! Looking forward to see you again!
Good morning! Who’s ready for brunch again? I’m still thinking about my delicious spread from @explorateurbos. •••••••••••••••••••••••••••••
I just want know how is it almost Thanksgiving?! This month just flew right by!!🤷🏽♀️ #bostonblogger#brunchgoals#travelinstyle
Nyhtöporon valmistus ja Syntisen hyvät suupalat
1.Laita jäiset tai sulat poronkyljet isoon kattilaan runsaaseen suolalla maustettuun veteen ja keitä hiljalleen kolmisen tuntia.
2. Ota kyljet kattilasta, laita ne pataan, täytä pata keitinliemellä ja laita uuniin yöksi miedolle lämmölle. Noin 100-120 riittää.
3. Kuva 1. Ota kyljet uunista ja irrota käsin nyhtämällä lihat luista.
4. Kuva 2. Ota erilleen kalvot ja pinnat.
5. Kuva 3. Anna kalvot ja pinnat innokkaana niitä odottavalle keittiöapulaiselle 😉
6. Kuva 4. Levitä vpitiakinalevvyille kerros tuorejuustoa ja juustoraastetta.
7. Kuva 5. Levitä täytteeksi nyhtöporoa ja leipäjuustoa.
8. Kuva 6. Pyöritä rullalle ja leikkaa sopiviksi suupaloiksi. Voitele munalla.
9. Kuva 7. Paista uunissa 225 asteessa 13 minuuttia.
10. Kuva 8. Nauti! Puolukkahillo ja basilika sopivat makuina mainiosti seuraksi.
Syntisen hyvää! .
Here is a plate we had for lunch on a recent trip to a farm outside of Rome. All the products were grown on the farm, including the pork which came from free range pigs. This is a much more ethical and sustainable way for raising pigs. I really enjoyed the chance to get to eat some of the foods produced in the farm. #sdgs#gustolabinstitute#foodculture#studyabroad#sustainability#binih