Second


T

he main sections of Webfoodculture are based on the typical courses of the traditional Italian meal. The choice to use this particular order to organize different kinds of food from all around the world is due to the great reputation of the gastronomy of this country. This section is about second courses (‘secondi’): they include meat and fish preparations, cooked and seasoned in many different ways.

IN THIS SECTION:

Meat and fish preparations.




Asado by an Argentine gaucho (img-01) Asado by an Argentine gaucho (img-01)

Asado by an Argentine gaucho.

A

sado is a typical Argentine food: tasting it gives the opportunity to understand the spirit of the country. Let’s deepen the knowledge of this delicious specialty, finding out its fascinating history and how it’s prepared. Let’s visit the most traditional restaurant preparing it. (continue)

: Argentine




The Radetzky's cutlets (img-02) The Radetzky's cutlets (img-02)

The Radetzky’s cutlets.

V

eal Milanese (or ‘Milanese cutlet’) and Wiener Schnitzel have similar recipes: for many years, it was not really clear which one was invented first and if one could be a copy of the other. Let’s deepen our knowledge about the two specialties. Let’s visit the most traditional restaurants preparing them. (continue)

: Austria




'Mici': meatballs for Count Dracula (img-03) 'Mici': meatballs for Count Dracula (img-03)

‘Mici’: meatballs for Count Dracula.

‘M

ici’ are typical meatballs from Romania. They have a very strong taste since one of their main ingredients is garlic. It’s a taste notoriously despised by Count Dracula and, more in general, by all vampires. Is it a coincidence that these supernatural beings are from Romania too? (coming soon)

: Romania




Goulash for the Europaen herdsmen. Goulash for the Europaen herdsmen.

Goulash for the Europaen herdsmen.

G

oulash is one of the most famous recipes of the Hungarian culinary tradition: it’s a stew made with meat, potatoes, onions, carrots and a good quantity of paprika. Also known as ‘gulyás’, it once was the favourite food of the herdsmen driving cattle from Eastern to Central Europe. (coming soon)

: Hungary

Kafka about food (img-04)

‘Arrosticini’ from Abruzzo.

‘A

rrosticini’ are one of the most traditional foods from Abruzzo, a region of central Italy. This preparation is very simple and yet delicious, invented in the past by the local shepherds to feed themselves with what they had: sheeps. The meat of the animal is cut in little pieces, put on a stick and roasted.

Here follows a short list of some dialectal words regarding the ‘arrosticini’:
Young sheep: ‘ciavarra’;
Brazier: ‘furnacella’;
Sticks: ‘ cippitelli’;




The images bearing the logo ‘webfoodculture’ are copyrighted.

The following images are public domain:

img-01 (*) – A group of Argentine gauchos (Wikipedia Link) {PD-US}
img-02 (*) – J.J.W. Graf Radetzky, Georg Decker 1850, Schönbrunn Palace (Wikipedia Link) {PD-US}
img-03 (*) – Count Vlad, Prince of Wallachia, XVI Cent. (Wikipedia Link) {PD-US}
img-04 (*) – Franz Kafka, 1906 (Wikipedia Link) {PD-US}

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