Side


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 side dishes (‘contorni’): preparations meant to accompany the second course, they may vary in complexity and are usually made with vegetables (raw or cooked) and/or different types of tubers.

IN THIS SECTION:

Food preparations made with raw or cooked vegetables. Condiments.




Wasabi: green fire from Japan. Wasabi: green fire from Japan.

Wasabi: green fire from Japan.

T

he so-called ‘wasabi’ is produced from a plant of the same name originally from Japan. It’s generally presented as a green paste and is often used to accompany sushi. It’s very famous for its strong piquancy: so much to deserve the nickname ‘namida’, whose translation is ‘tear’. (coming soon)

: Japan




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

Napoleon’s ‘grissini’.

T

he ‘grissini’, one of the most famous specialities 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




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

Different types of ‘cianfotta’ in Italy.

S

ome Italian food specialities, 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




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

Ketchup: the evolution of a sauce.

K

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

: United States

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.




The images bearing the logo ‘webfoodculture’ are copyrighted.

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