Appetizers


Appetizers.

T

he ‘appetizers’ section of WebFoodCulture is about the most traditional international specialties usually served at the beginning of a meal: they are generally quite light, since they are meant just to whet the appetite. The following articles include not just recipes, but also stories, interesting facts and the location of the most traditional restaurants to taste these delights. In addition, they provide useful information on the historic manufacturers.

IN THIS SECTION:

The food specialties usually served at the beginning of a meal to whet the appetite. Many of them can be also considered as ‘street food’.


Crocchè in the vicoli of Naples. Crocchè in the vicoli of Naples.

C

rocchè is one of the most traditional street foods of Naples. Let’s find something about its history and recipe. Let’s find the most traditional place where to eat it. Let’s appreciate its incredible taste while strolling through the ‘vicoli’, the fascinating alleys of this incredible city. (continue)

Italy – Section: Appetizers / Street food


The colors in a bruschetta. The colors in a bruschetta.

T

omato bruschetta is one of the best Italian appetizers. Its recipe includes just bread, tomato, olive oil, basil and garlic: their tastes and colors bring to the mind the Classical Age, a time of long past when Roman merchant ships crossed the Mediterranean sea, carrying jars full of wheat and wine. (continue)

Italy – Section: Appetizers


George Crum’s potato chips (img-01) George Crum’s potato chips (img-01)

S

ome types of food are so much part of our everyday life to attract little attention. Great is the surprise finding out their true origin, involving fascinating stories and interesting people. People like George Crum, a very special cook, considered by many the ‘accidental’ inventor of potato ‘chips’. (continue)

United States – Section: Appetizers / Street food


Empanadas in a 'milonga'. Empanadas in a 'milonga'.

Empanadas in a ‘milonga’.

T

he ’empanada’ consists in filled pastry dough: it’s a simple and yet delicious preparation originally from Spain and much appreciated in many countries of South America. It’s also one of the food specialties served in the ‘milongas’, the tango ballrooms: the most famous are in the city of Buenos Aires. (coming soon)

Argentine – Section: Appetizers / Street food


Sandwiches for the Count (img-02)

Sandwiches for the Count.

P

robably not everyone knows that the word ‘sandwich’ comes from the name of a nobleman: John Montagu, IV Count of Sandwich. It seems that he used to eat quite a lot of them: some say to keep working at his desk, some others to keep playing his beloved sessions of golf. (coming soon)

United Kingdom – Section: Appetizers

Epicurus about food (img-04)

Mountains made of ‘Parmigiano’.

P

armigiano Reggiano, also known as ‘Parmesan’, is one of the most famous Italian cheeses in the world. Its origin is very old: suffice to say that a clear reference to it can be found in one of the novellas of the Decameron by Giovanni Boccaccio, a literary work dating back to the 14th Century. Describing the fantastic world of Bengodi, a place where all wishes come true, the author specifies that the mountains are made of grated Parmesan.

“… and on a mountain, all of grated Parmesan cheese, dwell folk that do nought else but make macaroni and raviuoli …”

American Hot Dog.




The images bearing the logo ‘webfoodculture’ are copyrighted.

The following images are public domain:

img-01 (*) – George Crum, 1900, Georgs S. Bolster Collection (Wikipedia Link) {PD-US}
img-02 (*) – John Montagu, 4th Earl of Sandwich, 1783 (Wikipedia Link) {PD-US}
img-03 (*) – A Tale from the Decameron, J.W. Waterhouse, 1916 (Wikipedia Link) {PD-US}
img-04 (**) – Marble bust of Epicurus, British Museum, image by ChrisO (Wikipedia Link)

(*) The copyright of this image has expired.
(**) Image released in public domain by its author.