Meeting in Hungary_corregio

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Information about Meeting in Hungary_corregio

Published on April 6, 2014

Author: PetraSala



This year our cuisine teacher has asked to the class to make a research about festival plates of Italy. In our class there are boys and girls of different regions, so thanks to our parents, we have had the recipes of typical plates of our country.

Tortellini (or cappelletti) with chicken stock (fresh pasta stuffed with meat, served with stock) Tortelli with pumpink (fresh pasta stuffed with pumpink) Mixed boiled meat (a plate with poor pork and beef pieces of meat, served with beans and lentis)

The tradition says that the pigs must be slaughtered before Christmas festivities. From this pork, it will be taken: salted meat, meat to stuff tortellini and some meat for the mixed boil. These plates will be served on Christmas day. Mascarpone ( a typical Christmas dessert, made with eggs and sugar)

The Lambrusco Rreggiano wine boasts the DCO ( Denomination of Controlled Origin) as typical of our land, Reggio Emilia. The vines are indigenous and have been cultivated since Roman times. Grapes ripen in large vineyards during hot sunny summertimes with temperatures up to 40° C

In our school’s farm we grow our own vines year after year and we produce a few hundreds bottles in our own tiny factory. Tasting it is a reward of our work and it helps us to develop a conscious consumption of wine, designated to be enjoyed by families and friends

 Panzerotti ,( a misture of flour, eggs, liquor, sugar fried in a pan) stuffed with chestnut

This dessert needs a long preparation that starts in October with gathering of chestnut, it is usually eaten on Christmas eve and on Christmas lunch.

 Struffoli (a mixture of flour, eggs, sugar, liquor, butter and vanilla fried in a pan and served with honey and colored confettini.

The origin of Struffoli came from Greek, infact Greeks brought them in Naples. The tradition says thet preparing them for Christmas lunch bring good luck for the new year.

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