Starter


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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 starters (‘antipasti’): they include many types of preparations, usually quite light, that may vary in complexity and are meant to whet the appetite. There are also articles about cheese, cold cuts and all kinds of snack and street food.

IN THIS SECTION:

Food meant to whet the appetite. Cheeses and cold cuts. Sandwiches, snacks and, more in general, street food.




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

Crocchè in the vicoli of Naples.

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he so-called ‘vicoli’ are one of the most typical and interesting places in the city of Naples. Walking through these narrow alleys is like entering a different, strange world: an experience involving all the senses, including taste. Let’s buy a delicious ‘crocchè’ and savor it while strolling around. (continue)

: Italy




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

The colors in a bruschetta.

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ruschetta’: a simple slice of toasted bread becomes a stage where the most typical Mediterranean ingredients show their colors. Tastes and smells remembering the Classical Age, a time long gone, when Roman ships crossed the sea, carrying oil, wheat and wine. (continue)

: Italy




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

George Crum’s potato chips.

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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




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

Empanadas in a ‘milonga’.

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he ‘empanada’ is basically filled pastry dough: 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 specialities served in the ‘milongas’, the tango ballrooms: the most famous are in the city of Buenos Aires. (coming soon)

: Argentine




Sandwiches for the Count (img-02) Sandwiches for the Count (img-02)

Sandwiches for the Count.

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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

Epicurus about food (img-04)

Mountains made of ‘Parmigiano’

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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.