Side dishes


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WebFoodCulture: side dishes

THE MOST TYPICAL SIDE DISHES AND THE MOST TRADITIONAL RESTAURANTS TO TASTE THEM. THE HISTORICAL PRODUCERS.

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his section of WebFoodCulture is about the most typical international food specialties usually served as side dishes to accompany the main course. The following articles include not just recipes, but also fascinating stories and interesting facts. More importantly, they provide precious indications on the most traditional restaurants and producers, giving the opportunity to taste the original flavor of these delicacies.

IN THIS SECTION:

Small portions of food meant to accompany the main course. For example, salads and specialties made with legumes, vegetables, etc. The historic restaurants and manufacturers. Cheese.


Asiago cheese, the dairy specialty from Italy (img-03) Asiago cheese, the dairy specialty from Italy (img-03)

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siago, one of the most appreciated Italian cheeses, takes its name from the famous plateau located in the north-eastern part of the peninsula. Let’s find out the history of this dairy specialty, how it’s produced and its different types. Let’s try to understand what makes it worthy of the PDO label. (continue)

Italy – Section: Side dishes / Veneto Region


Napoleon's 'grissini' (img-01) Napoleon's 'grissini' (img-01)

Napoleon’s ‘grissini’.

‘G

rissini’, one of the most famous specialties from the Italian city of Turin, were invented a long time ago to feed a sick young prince. Napoleon, the famous French Emperor, loved so much ‘le petits bâtons de Turin’, to establish a courier service to have them regularly delivered to Paris. (coming soon)

Italy – Section: Side dishes

WebFoodCulture

The most typical side dishes, the most traditional restaurants.


Different types of 'cianfotta' in Italy. Different types of 'cianfotta' in Italy.

Different types of ‘cianfotta’ in Italy.

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ome Italian food specialties, although deriving from a common recipe, get different names and characteristics depending on the region where they are prepared. For example, the ‘cianfotta’, also known as ‘ciambotta’. To explain these differences, it’s necessary to remember the interesting history of this country.
(coming soon)

Italy – Section: Side dishes


Ketchup: the evolution of a sauce. Ketchup: the evolution of a sauce.

Ketchup: the evolution of a sauce.

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etchup is usually considered one of the most traditional American specialties. Studying its history, it turns out that it was invented in China. During the time, its original recipe changed quite a lot: the first evidence about the sauce as we know it today, can be found in some cookbooks dating back to the 1800’s.
(coming soon)

United States – Section: Side dishes

Saint Augustine about food (img-02)

Pretzel, bread of the monks.

Pretzel, bread made by monks.

‘P

retzel’ is a type of bread very common in Germany, Switzerland, Austria and in the Adige / Südtirol area. Even if there are no decisive proofs, its origin most probably dates back to the Medieval Period. Some think it was invented by monks: to support this theory they point out that its classic shape, the ‘pretzel knot’, has three holes, symbolizing the Holy Trinity.




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The following images are public domain:

img-01 (*) – Napoleon Crossing the Alps, 1800, J.L.David (Wikipedia Link) {PD-US}
img-02 (*) – Portrait of Saint Augustine, 6th century, Lateran (Wikipedia Link) {PD-US}

The following images are published courtesy of:

img-03 – Asiago cheese. Courtesy of the Consortium for the Protection of Asiago Cheese.

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