Side


A

s for its name, this dishes are used to accompany the second course. They include many different recipes, quite different from each other both for their ingredients and preparation, ranging from simple salads to much more complex delicacies. Please note that these delicacies can also be served as part of a starter.

FOOD IN THIS SECTION:

Many different recipes, quite different from each other, both for ingredients and preparation. Meats and cheeses.




George Crum's potato chips. George Crum's potato chips.

George Crum’s potato chips.

S

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

: United States




Many “cianfotta” in the italian regions. Many “cianfotta” in the italian regions.

Many “cianfotta” in the italian regions.

T

he recipe to make a “cianfotta” is very interesting: the fact that there are many different versions of it, clearly shows that the Italian culinary tradition, far from being a single entity, is the sum of many other traditions, different from each other, belonging to the small states that, up to 1861, ruled the peninsula.

: Italy




The Emperor loves grissini. The Emperor loves grissini.

The Emperor loves “grissini”.

G

rissini: long breadsticks invented to feed a young prince with health problems. Many monarchs appreciate this food: Napoleon Bonaparte, Emperor of the French, more than the others. He just loved “les petites batons de Turin” … so much to order a special courier to get them fresh, as often as possible. (coming soon)

: Italia




Stuffed olives from Ascoli. Stuffed olives from Ascoli.

Stuffed olives from Ascoli.

I

t is possible that the very first stuffed olives in the world were made in Italy during the Middle Ages. It seems that in the city of Ascoli, many servants of the noble houses used to steal the meat left by their masters, hiding it as stuffing for the great green olives, typical of the region. (coming soon)

: Italia

Saint Augustine about food ©:1

Mountains made of Parmigiano

P

armigiano Reggiano is one of the most famous Italian cheeses worldwide, fruit of the skill of master makers, the result of a great tradition started in a fascinating past. It’s the fourteenth century when the famous writer Giovanni Boccaccio speaks about it in a novel from his famous book, the Decameron. Describing the imaginary country of Bengodi, a fairy tale place where all the desires are fulfilled, the author specifies that all the mountains are made of deliciuos, grated Parmigiano.




All the images used in this page, with the exception of those marked with the “webfoodculture” logo, are released in public domain:
©:1 (*) – Portrait of Saint Augustine, 6th century (Wikipedia Link)

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