#RobertoBorzellinoLinguaitalianaperstranieri.
#Italianfood
#RegionaspecialtiesItaly
Welcome everyone!
In this video series we will learn more about Italy through its regional flavors.
We will start in the Northwest, going to discover the delicacies of Liguria, Piedmont and Lombardy.
Then we will shift our focus to Veneto, Friuli Venezia Giulia, and Trentino Alto Adige.
LIGURIA
In the Riviera di Ponente we find fresh pesto, the key ingredient of Genovese pesto.
This sauce made from fresh basil is blended with olive oil, garlic, pine nuts and Parmesan cheese to bring out the flavor of the sea.
Another typical dish is Genoese focaccia, which is soft and digestible and perfect for accompanying cured meats and cheeses.
We close with cappon magro, a fish salad made with sole, scampi, hard-boiled eggs and seasonal vegetables, all enhanced with a thin layer of mayonnaise.
For the perfect pairing we recommend Ligurian white wines such as Vermentino and Rossese.
PIEDMONT
In Piedmontese cuisine the best-known dish is bagna cauda, a creamy sauce of anchovies, garlic and olive oil in which to dip raw vegetables.
Typical first courses include agnolotti al plin, stuffed with minced meat, and tajarin all’albese, thin noodles to be dressed with butter and sage.
The king of main courses, however, is braised beef in Barolo, tender beef stewed in the prized Piedmontese wine.
To accompany these specialties there is nothing better than Piedmontese red wines such as Barbera and Nebbiolo.
LOMBARDY
In the land of Lombardy, it is a must to taste risotto alla milanese, with marrow and saffron, which give it a unique color and flavor.
Also not to be missed is the cotoletta alla milanese, a soft breaded and fried slice of veal.
We close with salami brianza, a seasoned sausage with an intense flavor.
As wines we pair franciacortini whites and Valtellina reds.
VENETO
In Venetian cuisine, pasta is the protagonist, such as risotto e bisi, which is made with fresh peas.
Also try fegato alla veneziana, soft veal liver in batter.
Perfect then is the pairing with the inevitable prosecco veneto, the perfect expression of the territory.
FRIULI VENEZIA GIULIA
In this region the San Daniele dop prosciutto, with a slightly smoky taste, stands out.
Also worth tasting is Gubana, a Christmas dessert made from leavened sweet dough, with a filling of walnuts, raisins, pine nuts, sugar, grappa and grated lemon zest.
We close with ramandolo, a white wine with an aromatic fragrance.
TRENTINO ALTO ADIGE
First courses from Trentino Alto Adige include strangolapreti, small balls of fresh pasta, and canederli, bread dumplings.
For the perfect pairing we recommend teroldego, an elegant red wine from a local grape variety.
CONCLUSIONS
“We have just set off on our tour of Italian culinary delights, stopping in this first installment in the North.
In future episodes we will explore the delights of central and southern Italy.
Subscribe to the channel to be kept up to date on the continuation of this series of travels in Italian regional gastronomy!”
The videos in this channel are dedicated to the Italian language and culture. The main topics will be grammar lessons, exercises, dialogues from everyday life, history, geography, fashion, cooking and much more.
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Welcome in this video series we will learn more about Italy through its Regional flavors we will start in the Northwest exploring the Delicacies of liua pedmont and Lombardy Next we will shift the focus to Veno fuli vanessia Julia and trentino Alto AJ Legua in the western Riviera we find fresh pesto a key ingredient in genoise Pesto this sauce made from fresh basil is Blended with olive oil garlic pine nuts and parmesan cheese to enhance the flavor of the sea another typical dish is genovi faka which is soft and digestible and perfect with cold cuts and Cheeses we close with the Kon magro a seafood salad made with sole shrimp hard-boiled eggs and seasonal vegetables all enhanced with a thin layer of Mayonnaise for the perfect pairing we recommend leguan white wines such as vermentino and Rosy Pedmont in pedm Mon’s Cuisine the best known dishes Baca a creamy sauce of anchovies garlic and olive oil in which to dip raw vegetables typical first courses include agnolotti Del plin stuffed with minced meat and tajarin albees thin noodles to be tossed with butter and Sage the king of M courses however is brazed beef in bolo tender beef stewed in the prized ped mon wine To accompany these Specialties nothing better than pedmont red win such as Barbara and nebiolo Lombardy in the land of lomber it is a must toaste risoto Alam millanes with Meo and saffron which give it a unique color and Flavor also not to be missed is the cotala Alam millanes a soft breaded and fried slice of Ve we close with salami brianza a cured sausage with an intense Flavor as wines we pair Francy a Corda whites and balina Reds Veno in Venetian Cuisine pasta is the protagonist such as risoto iizzy which is made with fresh peas also try the Fato Aliana soft ve liver and Batter perfect then is the parent ING with the inevitable prco from benido the perfect expression of the Territory fi Veneta Julia San Danelle dop pruto with a slightly Smoky taste stands out in this region also worth tasting is gubana a Christmas dessert made of Lon sweet dough with a filling of walnuts raisins pine nuts sugar Grappa and grated lemon peel we close with randow a white wine with an aromatic
Fragrance Tro of the first courses from trentino alto AJ we find strangle aiy small balls of fresh pasta and Canad durly bread dumplings for the perfect pairing we recommend Terell an elegant red wine from a local grape Variety conclusions we have just set off on our tour of Italian culinary Delights stopping in this first installment in the North in future episodes we will explore the Delights of central and southern Italy subscribe to the channel to be kept up to date on the continuation of this series of travels in Italian Regional Gastronomy