Time.news – “Anto ‘, it’s hot”. It is very appropriate, on hot days like the ones we are experiencing, to dust off the ad that twenty years ago a young Luisa Ranieri had shot in 46 seconds to advertise a thirst-quenching drink, capable of lowering body temperature.
Even at the table, every season has its own diet, its own particular dish, more or less energetic, more or less caloric, more or less dietary. Although there are transversal dishes, which can cross all seasons and which can also be served at temperatures different from the usual ones. Like risotto, for example. Typical of the autumn-winter season, they are also good in summer. Warm, let it rest after the risotto has been placed on the serving plate. After all, how can we forget the fact that the Venetian bàcari still (some) bowl and dish risotto at noon, put it on the plates lined up on the counters and then serve it on request from that moment on. Who arrived first, who arrived later, who tastes it hot, who is lukewarm, who is also cold.
To say that seasonality is no longer a handicap at the table and can be overcome with great nonchalance. Adapting the temperature of the dish to its season. By introducing cold dishes too. Or by steaming, which retains the flavor. And tasty. Then there are dishes whose seasonality is valid for the whole year, hot, cold or lukewarm. But you know, the mid-seasons no longer exist, thanks to climate change. Finally, there is the cuisine of the land, poor and peasant, and of the sea. Juggling is easy, as well as satisfying individual needs and demands or large summer tables in the company of friends and acquaintances.
Below, a series of typical specialties – region by region – to try at the restaurant or to be able to prepare yourself on holiday, by the sea, in the mountains or in the city and in the smart working solution, wherever you are. From a simple spaghetti with tomato sauce to a classic saffron risotto, from minestrone to pesto to lentil soup, from stuffed squid to rabbit to cacciatore chicken stew with peppers, to apple pie to stay with desserts. The rice salad is valid for everyone.
From north to south, each region has its own dish
Lombardy
The solution is the classic Minestrone, with seasonal vegetables, enriched with period spices, in the cold version, suitable for Ferragosto and hot days. Even the classic pasta and potato soup can be served cold, a more substantial alternative to simple minestrone (razor clams, ditalini or pennette), with ripe tomatoes for sauce, raw ham in a single slice, parmesan, tablespoon of extra virgin olive oil, onion , carrot, celery, ½ glass of white wine, parsley and / or basil, salt and pepper. Or the scorpion fish stew, to be used later to season spaghetti or linguine. Don’t forget the Milanese Ossobuco, with mashed potatoes or English rice.
Piedmont
At the Bagna cauda, a typical autumn dish, we offer the alternative with a dessert for mid-August: the Margherita di Stresa. It is a biscuit whose particular fragrance is given by the presence of a hard-boiled egg yolk sifted and reduced to flour.
Trentino Alto Adige
Barley soup (Gerstenzuppe), speck, leeks, celery, carrots, onion, garlic clove, ½ teaspoon of meat extract, parsley, salt and pepper. Serve with grated cheese. Typical winter dish to fight the cold, it is also perfect for summer, served at room temperature. Or cold. Ditto for the rice, potato and leek soup. And then the canederli, made with bread balls and speck.
Valle d’Aosta
La Seupa a la Vapelenentse, a soup that takes its name from the Valpelline village, made with bread, fontina cheese and meat broth. Even at room temperature and cold.
Veneto
There is no rice without bisi. A risotto that can be whipped properly or even kept soft in soup. Also by replacing the meat broth for cooking with a vegetable broth obtained by boiling the shells of peas in salted water. All passed in a vegetable mill. A dispassionate advice? Le Sarde in saor, the latter word meaning flavor: fried sardines seasoned with vinegar and sweet and sour onions. A true Venetian institution, the dish can be accompanied with slices of toasted polenta, served cold. Finally, the Baccalà alla Vicentina should not be forgotten.
Liguria
In the other region, seat of a maritime republic, the Capponadda, a very fresh seafood salad with tuna, anchovies, tomato and olives, is very popular during the period. Or the evergreen Cuculli di ceci, the result of a thick but fluid batter of sifted flour, mixed with a spoonful of chopped marjoram leaves, then left to rise for a few hours, fried into balls in a wok with plenty of oil. Or the classic Trofie with Genoese pesto.
Emilia Romagna
The classic Tortellini in broth, good for all seasons but recommended more on cold winter days, especially on Sundays, or the Cappelletti with meat sauce, can be alternated with a Lentil and seafood soup, which can be served safely at a temperature. environment. Another dish is Minestrone al pesto with potatoes, peas, cannellini beans, chard, green beans, zucchini, tomato sauce, celery, carrots, chopped eggplant, onion, clove of garlic, handful of borage leaves, oil, weight per basil, salt, rice. To be served at room temperature.
Central Italy, where the territory inspires cuisine
Tuscany
La Panzanella, a typical summer menu on the coast and inland. It does not need cooking. Even Boccaccio mentioned it as “washed bread”. In fact, it’s just plain stale bread, two or three days old. But it is softened with water and to which the flavors and colors of red onion, basil, olive oil and vinegar are added! A fresh, almost thirst-quenching dish. And then the Caciucco, synonymous with fish soup. However, let us not neglect the dessert either, such as the cold apple crumble.
Lazio
We wrote, at the beginning, that the region’s summer dish is stewed chicken with peppers. Which is consumed even after a few hours from its cooking. It does not need to be hot, quite the contrary. Characteristic menu that is brought and consumed even on the beach, for those who decide to have lunch on the water’s edge. A decisive alternative is Spaghetti with tomato and basil, a summer and fragrant dish. Finally, remember the stuffed tomatoes with rice.
Umbria
Gnocchi with duck sauce, room temperature.
Abruzzo
Rabbit alla cacciatora, an evergreen dish, another side of the coin of the Lazio chicken with peppers.
Molise
As usual, Cavatelli al sugo (pasta made with water and flour, including semolina and without eggs), but the real dish is the Compote alla Molisana: fresh, colorful, in season. A kind of salad with tomatoes, peppers, cucumbers, capers and hard-boiled eggs which is completed with the typical Molise taralli called “vescottera”, which means “cooked twice”, they are first boiled and then baked.
Marche
Roast goose is a strong dish, also cut and served cold, with some sauce. For dessert there is the fried cream: bring the milk to the boil with a lemon zest, collect the egg yolks in a bowl and add to the sugar. Everything must be beaten for a long time with a whisk, combined with the cornstarch, put on the fire, cooked for ten minutes, stirring constantly until the cream is obtained. Which is then left to cool and, once it has become solid and compact, it is cut into strips or squares and lozenges, passed in flour and beaten egg and coated with breadcrumbs. Finally it should be fried in oil at 180 °. Served both hot and cold.
Campania Puglia, Calabria and Islands. Mediterranean flavors
Campania
Pizza, Margherita, Macaroni, Neapolitan. But also spaghetti with clams or sea sauce, erga omnes dishes all year round, not just summer. To taste the peppered mussels with slices of homemade bread to be dipped in the sauce.
Puglia
Tiella Rice Potatoes And Mussels. A dish also known as Tiella from Bari, it is very different from a classic risotto: it should be cooked, but in the oven for about an hour. Will we bear it? Alternative: orecchiette with seasonal vegetables. But also the pasta omelette, even cold.
Basilicata
Let’s limit ourselves to dessert: Pie with apricots and cinnamon essence. It is a creamy dough to which pieces of fresh apricots are added, which must be baked in the oven. The cake should be served warm or cold, sprinkled with icing sugar to taste. For the salty, on the other hand: Dried and fried cod and cruschi peppers, known for their crunchiness.
Calabria
Eggplant meatballs. Peel the aubergines, cut into cubes, blanch them, drain them, squeeze them, dry them. In a bowl, add them to the eggs: grated bread crumbs, pecorino cheese, crumbled chilli, chopped parsley, grated garlic. Mix, knead with your hands, a little oil, shape the meatballs with a heart of caciocavallo, roll them in breadcrumbs, fry them. To cool before serving.
Sicily
The Frost of mellone. Or, if you prefer, watermelon since in Trinacria the watermelon is called melon, but with two L’s. Typical dessert, refreshing, with the appearance of a shiny and deep red jelly. Delicate and aromatic flavor, soft consistency and not at all gelatinous, it melts in the mouth. Three ingredients: watermelon juice, sugar and starch (wheat or corn). A hint of cinnamon or jasmine flavoring. For the salty: Cuttlefish with peas. Or the Caponata: fried vegetables, tomato sauce, olives, capers and sweet and sour sauce. Also to taste is the eggplant Parmigiana, a dish to be served warm or cold. Origins are disputed between Campania and Emilia Romagna.
Sardinia
Catalan lobster. Certainly expensive, but at the same time refined. The pulp of the lobster is served with tomatoes and red onion. A Spanish recipe. And then the Fregola, a typical Sardinian pasta shape, made of small balls of irregular diameter, toasted in the oven. Try it with clams, also known as clams. It does not necessarily have to be served hot.